These are 2 of my favorite recipes, though they aren't really game recipes, but I still thought someone might like it.

Shrimp Etoufee
1/4 lbs of shrimp or crawfish tales, shelled and deviened, for each person. I fixed for 2, so I used a little over a half pound.

For 2 people, dice half an onion and half a bell pepper, and put it in the frying pan with about 2 tablespoons of butter. Let them cook down, untill the onions start turning brown. Then add the shrimp, season them with cajun seasoning liberally, and about 1/4-1/3 a can of cream of mushroom soup. Fry over medium heat for about 20 minutes. The mushroom soup will begin to cook off, so after about 10 minutes you may want to add a little more to keep the shrimp from burning. After about 15 minutes, add more mushroom soup, untill you've used nearly half the can. Or, you can add even more and dump what is left from frying over the rest of the dish. Add a few more shakes of cajun seasoning too.

Traditionally served over rice, sometimes over pasta. I like it over pasta. The pasta takes about 10 minutes to make, so start that when you're halfway done fixing the shrimp.



Pan Fried Trout

First off, you can pan fry trout about anyway you like. This is just how I do it at home. Here, I can buy farm raised rainbow trout usually $1/lb cheaper than catfish

1 whole trout per person, cleaned and beheaded, and I like to split them so they lay flat in the pan.

First fry up 2 strips of bacon. Once they are fried, add a tablespoon of butter to the bacon grease. Salt and pepper the flesh side of the trout, and lay them in the pan over medium heat flesh side down. I like to give them about 4-5 minutes on the flesh side and 3 or 4 on the scale side, I'd rather have it too done than not done enough.

After about 3 minutes down on the flesh side, I usually add a big splash of white wine (I've done it with Chardonnay and also Riesling) to each side of the pan. I guess this is about a half cup total.

Only takes about 10 minutes total