Squab Knob- game bird

Six cornish game hens
Six pigeons
 
Clean place in large deep oven
Ready pot.
In the pot add
 12 birds
3 springs of rosemary
 5 crushed Garlic
 1 springs Tarrogan
Cayenne
 1 cup Onions
1 cup of diced red peppers
1 cup of diced fennel
1 lemon halved
1 hamhock
5 cups of  white grape juice
1  bottle white wine
2 T of brown sauce
2 T mc cormicks season all
1 cracked jalapeno pepper
1 teaspoon mace
1 teaspoon ground ginger

In a pot began cooking the hock in 2 cups of water 2 cups of white grape juice. Cook 30 minutes add to bird bath.
Cover pot cook for 45 to 50 minutes at 350. Remove hock, strain sauce and thicken.

4 cartons of button mushrooms cleaned.
1/3 cup of fresh parsley
1/2 chopped shallots
5 tablespoons of garlic diced
1 teaspoon lemon zest
1 pound of butter
2/3 cups of lemon juice
3 tablespoons of red wine vinager
1 cup of seasoned bread crumbs
4 tablespoons of chopped fresh basil

Toss mushrooms in bread crumbs
Add the butter and remaining ingredients to pan all but juice.
Melt add lemon juice, and mushrooms.
Cook 15 minutes at 350°.

6 cups of rice (4 white rice 2 wild rice)
1 cup of olive oil
1/4 cup of minced garlic
2 cups of diced onions
3/4 cup of diced red bell pepper
3/4 cups of green bell pepper diced
1 cup of cooked hock meat diced fine
1 cup of cooked chicken meat diced
12 cups of vegatable stock
2 tablespoons of fishstock

In a large pot add oil and vegetables
Saute 3- 6 minutes.
Add rice. Brown rice stirring constantly.
Add stock and hock and chicken meat and fish stock.
Cook done. Toss in green onions.

Steamed broccoli.