Melt butter in skillet. Add salt. Saute’ quail in butter and salt until golden brown. (You can also just as easily grill the quail.) Brush some Chutney on the quail during the last 2 minutes of cooking, and then serve with “Sassy Raspberry” on the side. I like to serve these with creamy, cheese grits. MAHVELOUS!
Simply bake or grill, and serve with “Sarabella’s Wicked Sweet Chutney” on the side. Wild rice with almonds, new potatoes, butter peas, twice-baked potatoes, spinach casserole, and so many other southern dishes are wonderful with these.
Taste-testing with Venison Sausage Balls at Parlor Market in Jackson, MS
Mix ground meat together in large bowl = (I use a potato smasher). Form into 1″ balls. Cook in skillet over medium heat until done, about 10-15 minutes. Place small bowl in center of platter. Arrange cooked sausage balls around bowl filled with “Sassy Raspberry”. Serve with toothpicks to dip. OUTSTANDING!!
Marinate tenderloin for several hours…the way you like to do. Grill or bake at 325 degrees for about 25-30 minutes. Slice and serve with “Wicked Sweet” on the side. Buttered new potatoes and grilled asparagus makes for a tremendous, easy meal!
Grill or saute’ sausage. Cut into 1/2″ size pieces. Dip sausage with toothpicks into a bowl of “Wicked Sweet”.
Grill or roast lamb to your specifications. Slice lamb, and serve “Wicked Sweet” on the side. I like to serve this with fingerling potatoes roasted with Rosemary and olive oil, and fresh asparagus. DAHLIN, IT’S YUMMY!
Bake or grill tenderloin on 325 degrees for about 35-40 minutes. Slice and place 3-4 slices of tenderloin on plate. Serve with “Wicked Sweet” on the side. I like to serve this with wild rice and squash casserole.
FABULOUS!
Place duck meat in food processor until slightly shredded. Add remaining ingredients, and process until smooth. Cover, and refrigerate overnight. Serve with your favorite cracker.
Salt ducks inside and out. Saute’ onion and celery in butter or oil until tender. Place ducks in roaster, breast side down. Combine celery, onion, mushroom soup, chicken soup, chicken broth, wine, and “Sarabella’s Chutney”. Pour over ducks. Cover, and cook for 2 hours at 300 degrees.
Turn ducks over, baste well, and cook 15 more minutes. Remove top, and broil for 10 minutes, if “crispiness” is desired. Serve with Rice Pilaf. Also, delicious with Southern grits. Serves 6.
Cut a small slit in each dove breast. Stuff goat cheese in breasts. Wrap
breasts in bacon, and secure with toothpicks. Grill or broil until bacon
begins to crisp, and juices run clear. Place “Sarabella’s Chutney” in
serving bowl to dip dove breasts with toothpicks. Serves 10.