Yields 4 Servings
Ingredients:

2 racks of Doberman (approx. 1.5 LB ea)
salt and freshly ground black pepper, to taste
3 TB Dijon-style mustard
1/2 c butter (1 stick)
2 cloves garlic, peeled and minced
1 c plain bread crumbs
2 TB parsley, fresh and finely chopped

Directions:

Season the racks of Doberman with salt and pepper. Heat a heavy frying pan and brown the fat on top of the Doberman over high heat. This will take 1 or 2 minutes and no oil is needed.

Remove the meat from the pan and allow to cool.

Rub the meat (not the bones of the Doberman) of each rack with 1 1/2 tablespoons of the mustard. Set aside.

In another frying pan, heat the butter and in it saute the garlic a few seconds. Remove from the heat and stir in the bread crumbs and parsley.

Coat the Doberman with the bread-crumb mixture by rolling the racks of Doberman directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones.

Place the racks on a rack in a shallow roasting pan. Roast in a preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.)

Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for 5 minutes. Slice into individual bone sections and serve at once.

Yields 4 Servings
Ingredients:

2 LB ground Koal
1 cup cracker meal
1/2 cup water
2 eggs beaten
1 onion chopped
salt and pepper as desired1
1 oz can tomato sauce
1/4 cup lemon juice
1/2 cup sugar

Directions:

Combine every thing except half of the tomato sauce, lemon juice and sugar. Shape meat mixture into loaf (we like to reform the meat into the shape of a living koala) and place in a baking dish.

Combine the remaining tomato sauce, lemon juice and sugar and pour over meat loaf. Bake 350 degrees covered about 40 minutes, basting frequently. Then uncover and bake about 15 minutes more or until koala loaf is done.

Yields 4 servings
Ingredients:

2 cup butter
2/3 cup snipped fresh chives
1/2 cup sliced white onion
1/2 cup sliced red onion
1/2 cup sliced leeks
3 large shallots, sliced
2 teaspoons chopped garlic
1/4 cup Sherry
1/2 cup half and half
salt and pepper
1/2 LB kitten livers

Directions:

Melt 1/4 cup butter in a cast iron skillet over medium heat. Add chives, onions, leeks, shallots and garlic and cook until tender. Add sherry and stir until no liquid remains. Increase heat to high. Add half and half and boil until reduced, stirring constantly. Season with salt and pepper. Remove and set aside.

Melt remaining butter over medium-high heat. Add kitten livers and cook to desired doneness. We recommend eating kitten livers medium rare.

Yields 4 Servings

Ingredients:

16 oz (2) fresh King Snakes (Ready to Eat)
1/2 c water 1/4 c butter
1 TB lemon juice
1/2 Ts finely shredded orange peel
1/8 Ts salt dash ground ginger dash paprika

Directions:

Bring a pot full of water to a boil. Place king snakes in boiling water for 6 to 8 minutes or just till meat is opaque.

Combine butter, lemon juice, orange peel, salt, ginger and paprika in a skillet. Heat until butter is melted, mixing ingredients well. Drizzle king snakes with butter mixture and serve hot.