HELLO..

stuffed wild turkey
14 slices bacon, divided
1 cup chopped onion
1⁄4 cup chopped celery
1⁄2 cup water
1 (8-ounce) package cornmeal stuffing mix
1 chicken bouillon cube
1⁄2 cup hot water
1 cup dry red wine, divided
1 (10- to 12-pound) wild turkey

Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion and celery in bacon drippings. When the vegetables are tender, add 1⁄2 cup water, and simmer for five minutes. Stir in stuffing mix and crumbled bacon. Dissolve bouillon cube in 1⁄2 cup hot water. Add 1⁄2 cup red wine to bouillon. Add the bouillon-wine mixture to the stuffing mixture, and stuff the turkey. Transfer the turkey to a roasting pan. Lay 4 slices of bacon across the breast, and wrap a slice of bacon around each leg. Cover pan with foil; then place lid on pan. Bake in a 300-degree oven for 4 1⁄2 hours. Remove cover and foil. Pour remaining wine over the turkey. Baste every 10 minutes while cooking an additional 40 minutes. Makes 12 to 15 servings

Fried Rabbit in Breadcrumbs
3 tb Milk
1 oz Flour
1/4 ts Salt
1/4 ts Black pepper
1 4 lb rabbit, cleaned cut into serving pieces
1 Egg; lightly beaten with
1 ts Water
3 oz Fresh breadcrumbs
Vegetable oil for deep frying
4 Parsley sprigs

Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes.
Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.
Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees.
Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately.
This can be served with sautéed potatoes and any fresh green vegetables.

Duck Stew

2 dressed duck, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/2 cup oil
3 celery leaves, chopped
2 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
Parsley

Season duck with salt, black pepper, and red pepper. Heat oil in large, heavy pan until very hot. Brown ducks in hot oil. Remove from pan; place onions, garlic, celery, and green pepper in same pan. Replace duck in pan. Cook over medium heat for 15 minutes, stirring frequently. Add water; cover. Cook slowly for 2 1/2 hours or until tender. Replenish water if necessary. About 15 minutes before serving, add green onions and parsley. Serve over rice.
(cooking duck tip: a little oregano takes away the wild taste)

WILD BOAR KOREAN MEATBALLS
1 pound ground wild boar
2 Tbs.. soy sauce
Dash of pepper
1 clove garlic, minced
1 green onion, chopped
1 Tbs.. toasted sesame seeds
1/2 cup flour
1 egg, beaten with 1 Tbs.. water
2 Tbs. salad oil
In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green onion, and sesame seeds. Shape the meat into balls. Dredge each in flour, dip into egg mixture, and again into flour. Heat oil in heavy frying pan over medium heat. Cool thoroughly. Serve with dipping sauce.

DIPPING SAUCE
4 Tbs.. soy sauce
4 Tbs.. vinegar
2 tsp. honey or firmly packed brown sugar
dash of liquid hot pepper seasoning
2 tsp. toasted sesame seeds or finely chopped green onion
Combine ingredients. Sounds pretty good... give it a try!