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"When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they..."

Ingredients: venison, Tony Chachere's Seasoning...

"Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat."

Ingredients: cumin, garlic...

"My son and I just finished a very successful deer season. We both got deer and now our freezer is chock full. We have been experimenting with jerky and found this recipe very tasty."

Ingredients: ground venison, Worcestershire sauce...

"I ran across this irresistable recipe on Allrecipes website. It was posted by Zlatko Muminovic. He states: "A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken."
Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and..."

Ingredients: Dijon mustard, garlic...

"This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5."

Ingredients: ground cumin, dried sweet basil leaves...

"Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides."

Ingredients: cilantro, cooked rice...

"True Cajun heartland recipe."

Ingredients: cinnamon, graham cracker pie crust...

"Duck and Andouille Gumbo, I prefer using wild duck but if that is not available to you store bought duck will work fine. The recipe calls for one duck, that is one large store bought duck. I used wild wood ducks when I made this gumbo originally and due to their small size I ended up using three. Either way, duck makes a really good gumbo.

..."

Ingredients: andouille sausages, duck stock...

"For the gastronomically adventurous. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947"

Ingredients: cloves, cooking oil, fat...

"Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken."

Ingredients: pepper, muskrat...

"An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store."

Ingredients: creole mustard, heavy cream...

"The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt,..."

Ingredients: jalapeno peppers, nutria...

Ingredients: garlic, turtle meat, lemons...