Each year Patsy is gracious enough share some of her favorite recipes. This one is for etouffee; a Cajun dish that's normally fixed with crawfish but increasingly is being used with shrimp and chicken.
We decided to make it with pheasant and shrimp, and were very pleased with the results. Readers from the South probably don't need a recipe for making etoufee, but our northern readers might want to give it a try.
Start by preparing a brown roux by heating 2 tablespoons of oil and stirring in 2 tablespoons of flour. This should be done over low heat, stirring constantly, until the mixture turns brown. Don't rush the process by increasing the heat. When the roux is nicely browned, stir in 2 cups of onion, chopped and 1/4 cup of bell peppers (red, green or yellow), chopped
In a saucepan, bring to a boil 1 cup chicken stock. Add the roux, onion and peppers to the stock.
In another skillet, sauté in butter:
Sauté for three minutes, stirring to combine the seasonings. Add the meat to the stock-roux mixture and cook over very low heat for 20 minutes. This dish is wonderful over a bed of white rice.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.
Place turkey on rack in roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over
vegetables. In small bowl, combine seasoned
salt, salt and pepper; rub over turkey. Combine remaining ingredients; brush over turkey. Cover roasting pan and bake at 325°F for 3 1/2 hours, or until thigh meat reads 180°F when tested with meat thermometer. Turkey may be uncovered for last 30 minutes of roasting if additional browning is desired.
Citrus Heights, CA