Poor fisherman's lobster

What you need
Catfish or sheepshead fillets
Butter
Salt and pepper

What to do
Broil fillets 10 minutes on each side or until fish flake easily with a fork.
Dip in melted butter. Season to taste.


Fish mulligan

What you need
2 pounds any lean firm fish
4 large potatoes
2 large onions
6 cups hot water
1/3 cup rice
2 green peppers, diced
1/3 cup diced bacon or salt pork
2 tbs. minced parsley
Dry bread
Corn or peas
Salt and pepper

What you do
Cut fish into chunks.
Slice potatoes and onions 1/2-inch thick.
Place in a kettle, add water and heat to boiling.
Add rice, green peppers and bacon or salt pork.
Simmer for about 30 minutes or until tender.
Add parsley and a few slices of dried bread.
Leftover vegetables, such as corn or peas, may be added.
Season with salt and pepper.

* You may use tomato juice or whole tomatoes in place of half the water. Chopped celery may also be added. You may also season with a dash of cayenne.

Bunny noodle soup

What you need
3 pounds cottontail rabbit, de-boned and cut into bite-sized pieces.
6 cups chicken broth
3 celery stalks, cut up
3 carrots, sliced
2 medium onions, sliced thin
Butter or oleo, salt, pepper and parsley
3/4 package of your favorite wide egg noodles

What you do
Salt and pepper rabbit pieces and then brown in butter or oleo in a large kettle.
Add remaining ingredients except noodles. Cover and simmer for about 45 minutes.
Add noodles and bring to a boil.
Reduce heat, add salt and pepper to taste, and then simmer for another 10-15 minutes until noodles are tender.


Dad's crockpot cottontail

What you need
3 cottontail rabbits, cut into pieces and washed
1-pound bag of baby carrots
1/2 cup water
1 cup chopped onion
3 tablespoons Bisquick
1/4 cup soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder

What you do
Place rabbit and carrots in crockpot.
Mix remaining ingredients in a bowl and pour over meat. Cover and cook for 6-8 hours on low heat.
If you prefer thicker gravy, add a little flour and stir. Then cook on high until gravy is thickened.
My dad always said the best way to serve is to spread the rabbit, gravy and carrots over sliced bread. It is the only way I eat it today.
 

Grilled goose breasts

WHAT YOU NEED
2 cups beer, of your choice
1 1/2 teaspoons Worcestershire sauce
1/2-1 teaspoon garlic salt or 1/2-1 teaspoon garlic powder
Salt and pepper
1/2 teaspoon paprika
1/2-1 teaspoon meat tenderizer
4 goose breasts (about 2 pounds)
Oil to brush on during cooking (optional)

WHAT YOU DO
Score meat and rub seasonings into breasts on both sides.
Place in a glass dish or plastic bag and pour beer over. Marinade for about 1 hour in refrigerator.
Grill over medium/low to medium heat or broil in oven until just slightly pink inside. If meat starts to look a little dry, brush lightly with oil.