. Prepare a baste of remaining ingredients. Simmer these ingredients separately

in a saucepan for 30 minutes.

. Pour sauce over goat and continue cooking for roughly 2 hours. Every half-

hour brush baste across top of cooking goat.

Serve with rice, cornbread, etc.

Fried Rabbit

Rabbit hunting was big near where I was raised. It was an inexpensive way to

supplement our diets. I often grabbed my .22 as soon as I got home from school and

headed for the woods. I'd sometimes get lucky and shoot a rabbit or squirrel. I never

shot anything we couldn't eat. Here is my simple recipe for fried rabbit. It seems you can

butter and fry just about anything. :) "Soul Food" Brother Willie.

Ingredients:

Cut up rabbit

Flour

Salt

Pepper

Garlic powder

Cooking oil

. Clean and cut the rabbit into pieces. Rinse thoroughly.

. Sprinkle the seasoning on all pieces of the rabbit.

. Dip the rabbit into the flour coating on all sides. If you want, just toss all of the

pieces into a paper bag containing the flour.

. Get the oil fairly hot.

. Put in the rabbit and brown on 1-side.

. Turn and brown the other side.

. Turn heat down, and cook for another 20 to 30 minutes to ensure rabbit is

thoroughly done. How long it takes depends on how old (tough) the rabbit is, and

how high your flame is.

Serve with rice and your favorite vegetable.

Rocky Mountain Oysters

We raised pigs on our farm, and castrated most of the males as a way to encourage

growth and good social behavior. Those who raised cattle did the same. Many people

ate these testicles and considered them a delicacy. I never did but did watch a few

Cajun Recipes