• 1 guinea pig, de-haired, gutted, and cleaned
• 1/2 c. flour
• 1/4 – 1/2 t. ground cumin
• salt and black pepper to taste
• 1/2 c. oil

Cooking Instructions

 
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.
 
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt. Have cold beer on hand.
 
Source: http://www.freerecipes.org/fried-guinea-pig/

• 1 medium onion
• a 3-pound rabbit, cut into 8 pieces
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 1/4 cups dry white wine
• 1 3/4 cups chicken broth (13 3/4 fluid ounces)
• 1/4 cup Dijon mustard
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh parsley leaves

Preparation

 
Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
 
In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
 
Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.
 
Source: http://www.epicurious.com/recipes/food/views/Rabbit-with-Mustard-Sauce-101107

• 2 -2 1/2 lbs dressed rabbit or 2 -2 1/2 lbs broiler-fryer chickens , cut up
• 2 tablespoons olive oil
• 3 medium potatoes , peeled and halved
• 3 -4 carrots , peeled and bias-cut in 1 inch pieces
• 1 onion , thinly sliced
• 1 cup beer
• 1/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 garlic clove , minced
• 1/3 cup cold water
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• paprika (to garnish) (optional)
• parsley (to garnish) (optional)

Directions:

1. In a crock-pot, place potatoes, carrots and onion.
2. Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
3. Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
4. Cover and cook on high heat setting for 3 1/2- 4 hours.
5. Remove meat and drain vegetables.
6. Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
8. Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
9. Stir into reserved liquid; cook, stirring constantly until thickened.
10. Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
11. Note: This can be baked in an oven-proof casserole rather than a crock-pot.
12. Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.

• 1 lime, juiced
• 1 tablespoon tequila
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces KOI, cut in 1-inch pieces
• 16 (8-inch) corn tortillas
• Canola oil
• 4 ounces tempura flour
• 8 ounces prepared tempura batter made with cold water
• 6 ounces panko bread crumbs
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 3 tablespoons chopped cilantro leaves
• 1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
 
Warm tortillas on grill or pan. Cover with a towel to keep warm.
 
In a medium Dutch oven, heat the canola oil to 350 degrees F.
 
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
 
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Pico de Gallo:

• 4 Roma tomatoes, diced
• 2 tablespoons chopped cilantro leaves
• 1/2 red onion, minced
• 1 teaspoon minced garlic
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

 
Tequila Lime Aioli:

• 3 tablespoons premium tequila
• 1 lime, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro leaves
• Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

 
Source: http://www.foodnetwork.com/recipes/guy-fieri/tex-wasabis-koi-fish-tacos-recipe/index.html

• 1 cat cut in serving-sized pieces dusted in flour with salt and pepper
• 1/4 c. extra virgin olive oil
• 6 artichokes
• 2 1/4" thick slices of slab bacon, diced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 1 carrot, diced
• 1 lemon
• 3 small tomatoes, peeled, seeded, and diced
• 1/2 c. dry white wine
• 2-4 c. homemade chicken broth
• garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper
• 1/4 c chopped flat-leaf parsley (optional)

Directions

1. Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin (“hay”) and drop them into a bowl of water acidulated with the juice of half a lemon.

 

2. Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not “crisp”. Add the remaining T of oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate.

 

3. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The cat should be just tender and part readily from the bone. Don’t overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once.

 

4. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

 
source: http://catrecipes.com/recipes/braisedcat.html

(1) Ingredients
100g of boiled dog meat
500g of gravy
20g of green onion
10g of a leek
10g of perilla leaves
100g of taro stalk soaked in water

(2) Sauce
8g of salt
2g of mashed garlic
3g of perilla
2g of red pepper
2g of mashed
ginger
a little amount of pepper.

(3) Cooking instruction

After boiling the meat with gravy and stalk of taro for some time, boil again
after putting vegetables an d other ingredients into it. Before eating, sprinkle
pepper on it and put into an earthen bowl. The stalk of taro is to be kept in cold
water one or two days to get rid of its smell and taste.

• 1lb. Skinned snake, cut in 1 inch pieces
• 1 cup sherry
• 1/2 tsp. black pepper
• 1/2 tsp. season all
• 1/4 cup
• 1/2 cup Italian salad dressing
• flour

Marinate pieces of snake in the mixture of sherry, pepper, season-all, lemon juices, and Italian dressing for 2 hours.
Drain and coat with flour.
Fry pieces for about 15 minutes, turning often until brown.
Drain and server.
 
*Adapted from the original recipe developed by the Guam Division of Aquatic and Wildlife Resources.

Preparation method

1. For the marinated pigeon, place the wine in a pan over a medium heat. Add the salt and xylitol and bring to the boil. Remove from the heat and add the remaining cured pigeon ingredients, except the pigeon and allow to cool.

2. Once cool, place the pigeon breasts into the marinade and refrigerate for 48 hours.

3. Remove the pigeon breasts from the marinade and pat dry. Place into the freezer for one hour.

4. Remove from the freezer and, while still frozen, slice very thinly with a meat slicer or a very sharp knife. Place the very thin slices onto greaseproof paper.

5. For the seed mixture, preheat the oven to 180C/360F/Gas 4.

6. Place all of the seeds into an ovenproof frying pan and roast in the oven for 15 minutes, turning regularly. Remove from the oven and leave in the pan to rest for eight minutes. Add the soy sauce and place over a low heat. Stir constantly until the seeds have absorbed the soy sauce. The seeds should end up virtually dry and there should be no caramelised soy sauce in the bottom of the pan. Be careful not to burn the seeds.

7. For the apricot purée, chop the apricots and place in a vacuum packing bag with the salt and xylitol. (The amount of xylitol needed will vary depending on the sweetness of the apricots, so add xylitol to taste.) Seal the bag.

8. Place the bagged apricots into a pan of boiling water and cook until tender. Remove and drain in a sieve. Discard the liquid and place the apricot pulp into a food processor. Blend until smooth.

9. To serve, arrange the pigeon slices onto cling film to form four equal-sized flat squares. Fill the squares with the mixed soft herbs, then roll up tightly to form four cigar shapes.

10. Place each stuffed pigeon roll onto a plate with the broccoli sprouts, baby salad leaves, apricot purée and a sprinkling of the seed mixture.

source: http://www.bbc.co.uk/food/recipes/wildpigeoncuredinbir_88770