Deer Chili

Ingredients

• Two pounds ground venison
  
• Six teaspoons chili powder
• One-half teaspoon oregano
• One teaspoon cumin
  
• One teaspoon cayenne pepper
• One teaspoon salt
• Four coves of minced garlic
• One large chopped onion
• One cup of beef broth
• One cup water
• Two cans diced tomatoes

Directions

1. Brown and crumble ground venison in a large pot.
2. Add oregano, cumin, cayenne pepper, salt, garlic, onion and bring to boil.
3. Reduce heat and add broth and tomatoes. 
4. Stir and cover. 
5. Let simmer for one-hour.
6. Serve.

Source — Casey A. Lambka
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

To Pickle Tongues

Ingredients

• Beef tongue
• 1 pound white salt
• 1 ounce sodium nitrate
• 1/2 pound coarse salt

Directions

1. Mix white salt, sodium nitrate, and coarse salt together to form pickle.
2. Place the tongue in the pickle and rub well.
3. Turn the tongue every day for two weeks.
4. The pickle mixture will cure several tongues; just add a little more white salt for each additional tongue.

Source — Creole Cookery Book
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Crabes Farcis (Dressed Crab)

Ingrédients

• Crabes
• Crème
  
• cuillère à café de beurre
• Chapelure
• Le sel
• Poivre

Les Directions

1. Ébouillanter les crabes avec de l'eau bouillante.
2. Nettoyez et retirez uniquement la chair de crabe qui est ferme et le jaune. Ne jetez pas la coquille.
3. Mélanger la crème, la viande et le jaune. Goûtez pour voir si amer.
4. Ajouter le beurre, la chapelure, le sel, le poivre dans le mélange.
5. Remettez dans la coquille et saupoudrez de chapelure.
6. Mettre au four jusqu'à coloration dorée.

Ingredients

• Crabs
• Cream
• Teaspoon of butter
• Bread crumbs
• Salt
• Pepper

Directions

1. Scald crabs with boiling water.
2. Clean and remove only the crab meat that is firm and the yolk. Do not discard the shell.
3. Put the cream, meat, and yolk together. Taste to see if bitter. 
4. Add butter, bread crumbs, salt, pepper into the mixture.
5. Place back into the shell and sprinkle with more bread crumbs. 
6. Place in oven until golden brown. 

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021

Bécassines de la Nouvelle Orleans (New Orleans Snipe)

 Ingrédients

• Veau
  
• Petit morceau de pore salé
• Foie de veau
• Assaisonnement
• Truffes
• Champignons
• Bécassines

Les Directions

1. Prenez du veau, des pores salés et du foie de veau; hachez le tout finement, avec un peu d'assaisonnement.
2. Laisser mijoter à feu doux, vaporiser et mélanger le tout pour faire une pâte.
3. Hachez les truffes et les champignons et ajoutez un peu d'eau des deux, mélangez à la pâte.
4. Couper la bécassine en deux et remplir de pâte, cuire 10 minutes.
5. Terminer avec de la gelée.

Ingredients

• Veal
  
• Small piece of salted pore
• Calf's liver
• Seasoning
• Truffles
• Mushrooms
• Snipe

Directions

1. Take some veal, salted pore, and calf's liver; chop everything fine, with some seasoning.
2. Simmer mixture over low heat, spray and mix everything together to make a paste.
3. Chop the truffles and mushrooms and add some water from both, mix into the paste.
4. Cut snipe in half and fill with paste, cook for 10 minutes.
5. Finish with Jelly.

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel  

Louisiana Anthology
December 20, 2021

Salmon

 

Ingredients

• 1/3 Cup Honey
• 1/4 Cup Soy Sauce
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Red Pepper Flakes
  
• 3 Tablespoons Olive Oil
• 4 Salmon Filets
• Salt
• Black Pepper
• 3 Cloves of Garlic
• 1 Lemon 

Directions

1. Whisk honey, soy sauce, lemon juice, and red pepper flakes together in a medium bowl.
2. Heat skillet with oil and add salmon skin down and season with salt and pepper.
3. Cook until golden.
4. Add garlic and honey mixture, and cook until sauce is reduced by 1/3.

Source — Family Recipe
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Stuffed Oysters

 

Ingredients

• 4 Dozen Small Oysters
• 24 Soda Crackers 
• 1 Large Spoon of Lard
• 2 Eggs
• 1 Large Spoon of Butter
• Choice of Seasonings

Directions

1. Soak crackers in the liquor of the oysters. 
2. Chop oysters fine and season with onion, thyme, parsley, etc.
3. On a hot skillet add the oysters, lard, eggs (well beaten), and butter.
4. Cook until done.
5. Fill a dozen shells with mixture and sprinkle with cracker dust.
6. Put in oven until brown

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Apple Soup

Ingredients

• 
  6 Apples
• 8 Cups of Water
• little Cinnamon Bark
• Piece of Lemon Peeling
• Sugar to Taste
• Tiny Bit of Salt

Directions

1. Peel, core, and cut the apples.
2. Boil them until tender.
3. Strain the apples then return them to the water
4. Add cinnamon bark, lemon peeling, sugar, and salt to boiling water.
5. Serve hot or cold.

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021