Wild Game (Alphabetical)
Here are some good preparation tips:
http://www.exoticmeats.com/Web_store/web_store.cgi?page=CookingEM.html
Alligator Etouffee
------------------
1 lb alligator meat - cut in thin strips
1 cup olive oil
1/2 cup green onions - chopped
1/4 cup parsley - chopped
2 garlic cloves - minced
4 celery stalks - chopped
1 can tomatoes - (sorry folks, no size given)
salt, cayenne and black pepper
Saute onions, garlic and celery in butter until soft. Add tomatoes and
simmer for 20 minutes in covered iron pot. Add alligator meat and allow to
cook over low heat until tender (approximately 1 hour). If gravy is too
thick, add a little hot water.
September, 1990 - Louisiana Conservationist Calendar
Posted by Fred Towner to rec.food.recipes
MMMMM----- Recipe
Title: Barbecued Alligator Tail 1
Categories: Meat, Barbeque
Yield: 4 servings
4 Alligator tail steaks,
-about 3/4" thick
Coconut milk diluted with half water for marinade
1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1 tb Rosemary
Red pepper flakes
In a deep bowl, add pepper flakes and rosemary. Season meat with
black and cayenne peppers. Place meat in the bowl, add milk as
needed to cover. Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry.
Re-season the meat, if desired, with black and red peppers. Add salt
to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot
coals, or over medium heat in a gas grill for about 10 minutes each
side, brushing with oil again when turning.
From: Art Barron Date: 08-13-93
From: Barry Weinstein
Posted by Fred Towner to rec.food.recipes
Adapted by Patti Vincent
MMMMM
Bear Roast
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4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
Season the bear meat with the celery salt an pepper and place
in a stock pot, adding the garlic, salt pork, and enough water to cover;
Cook `til meat is tender, then drain RESERVING the pan juices. Place the
meat in a roasting pan and top with the onions, roast at 350x until brown,
basting with the reserved juices. Thicken the remaining juices for gravy.
Yield: 12 servings
From: Fred Towner in rec.food.recipes archives
Adapted by Patti Vincent
Elk Tenderloid with Brandy Mustard Sauce
----------------------------------------
2 elk tenderloins, 8-10 oz each
sliced bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 clove garlic
thyme
ground black pepper
Remove silverskin from tenderloins and rub meat with split garlic cloves.
Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin
and use toothpick to secure. Place in hot frypan and saute until bacon
is cooked. Note: tenderloins should not be cooked past medium rare.
Remove from pan and pour off excess grease. Place onion and bell pepper
in pan for 30 seconds, add mushrooms and saute until tender.
Adapted from Bill Parton, Chef, Buckhorn Exchange Restaurant
Muskrat Stew
------------
1 cleaned muskrat, chopped
4-5 scraped and cleaned yellow pond lily tubers
Fistful of wild onions
Cook muskrat in grease until browned. Add tubers and onions. Cover with
water and cook slowly in a covered pot 6-8 hours.
From Tom Kuhn, Native American archeologist
Possum Roast
------------
1 possum, dressed
2 red pepper pods
1 tsp salt
1/4 tsp black pepper
1/8 tsp sage
2 tbsp lemon juice
Place dressed possum in a kettle with the pepper pod. Cover with cold water
and bring to a boil; simmer for 1 hr. Remove and place on a rack in a
dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper,
sage and lemon juice. Cover and cook over very low temp on top of stove or
bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum
to a hot platter to serve.
Adapted from: bbqman@ix.netcom.com (LARRY WILLRATH)
Rabbit Roasted with Sweet Fennel
--------------------------------
Preparation time: 30 minutes
Cooking time: 2 hours
Yield: 4 to 5 servings
2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces
5 cloves garlic, peeled
2-inch sprig fresh rosemary or 1 1/2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch wedges
3 ounces pancetta (unsmoked Italian bacon), minced
1 teaspoon fennel seed, coarsely ground
1/2 cup coarsely chopped fennel tops
1/4 cup extra-virgin olive oil
3/4 vegetable broth
1/2 cup low-sodium chicken stock
1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar
and pestle or a knife on a cutting board to make a paste of 2 garlic
cloves, the rosemary, salt and pepper. Rub the paste over the rabbit
pieces. Put them on a plate, cover lightly with plastic wrap and
refrigerate.
2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large
enough to hold the rabbit in a single layer, with space for the vegetables.
Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any
seasoning rub that may have been left on the plate. Scatter the fennel,
onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel
tops over the rabbit. Sprinkle with the olive oil and a bit of salt and
pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2
the broth and roast another 1 hour. Baste often, turning the pieces
occasionally. Add a little water to the pan if the pan is dry.
3. Increase the heat to 450 degrees, cook until the rabbit is golden brown,
about 10 minutes. Turn the rabbit and vegetable pieces and roast until
golden on the other side, basting once with the pan juices, about 10
minutes.
4. Transfer the rabbit and vegetables to a heated platter and keep them
warm in the turned off oven with the door open. Quickly make a pan sauce by
setting the roasting pan over two stove burners turned to high. Add
remaining 1/4 cup broth and the stock. Scrape up the brown glaze from the
bottom of the roasting pan as the liquids boil down by about half, 3 to 5
minutes. Scatter the remaining fennel leaves over the rabbit. Pass the
sauce with the rabbit at the table.
From: japlady@nwu.edu (Rebecca Radnor)
Adapted by Patti Vincent
MMMMM----- Recipe
Title: Herb-Roasted Rabbit
Categories: Meats, Main dish, Game
Yield: 4 servings
2 TB Olive oil
1 Rabbit (about 2 1/2 lb), cut
-in 6-8 serving pieces.
Salt & pepper to taste
1 md Onion; halved lengthwise &
-slivered
1 lg Clove garlic; minced
2/3 c chicken or vegetable broth
1/2 ts Rosemary; dried -=OR=-
1 ts Rosemary; fresh chopped
2 TB Flat-leafed parsley; chopped
Preheat the oven to 350F. Place the oil in a large, heavy skillet over
medium-high heat. Brown the rabbit pieces in batches until golden, about 5
to 7 minutes per side, sprinkling with salt & pepper. Place the browned
rabbit into a shallow baking pan. Add the onion to the skillet and cool
over low heat for 7 to 10 minutes to soften. Add the garlic and cook 2
minutes more, stirring. Add broth and raise the heat; bring to a boil,
scraping up the browned bits on the bottom of the skillet. Reduce the
heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce
over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on
a serving platter and pour all remaining pan juices over top. Sprinkle
with chopped parsley and serve immediately. Serves 4.
Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele
From: Fred Towner in rec.food.recipes
Adapted by Patti Vincent
MMMMM
MMMMM----- Recipe
Title: Lagos/Kounelli Fournou (Baked Hare or Rabbit)
Categories: Main dish, Meats, Greek
Yield: 4 servings
1 Rabbit or hare
-- cleaned and skinned
2 Celery stalks, with leaves,
-- chopped
2 md Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 c chicken or vegetable broth
1/2 c apple juice
olive oil
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries
After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, broth,
and apple juice and pouring over the meat. Cover and refrigerate for a
day, turning the pieces over occasionally.
On serving day, drain, reserving the marinade, and wipe dry.
Transfer the marinade to a casserole and simmer for 15 minutes.
While the marinade is cooking, heat the oil in a large frying pan,
and when very hot sear the meat over high heat until it is reddened
in color without browning. Remove from the heat, and with a spatula
lift the rabbit or hare pieces into the simmering marinade.
Taste for seasoning, then add the salt and pepper, tomatoes, and
allspice. Weight the meat with a small plate to keep it under the sauce,
then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the
meat is tender and the sauce thickened.
Source: The Food of Greece - by Vilma Liacouras Chantiles
Avenel Books, New York ISBN:0-517-27888-X
Typed for you by Karen Mintzias
From: Fred Towner in rec.food.recipes
Adapted by Patti Vincent
MMMMM
Rabbit Marinated in Cider & Peppercorns
---------------------------------------
1 2-lb rabbit, cut into 6 serving pieces
1 cup apple cider
1 tsp dry mustard
2 Tbsp green peppercorns
1 1/2 Tbsp chopped fresh thyme leaves plus more for garnish OR
1 tsp dried
1 Tbsp crushed black peppercorns
1/2 tsp red-pepper flakes
2 tsp olive oil plus more for oiling roasting rack
1 firm apple, unpeeled
1 Tbsp fresh lemon juice 2 tsp butter
1/2 Tbsp pure maple syurp
Place rabbit pieces in a nonaluminum shallow dish. In a small bowl, whisk
together cider, mustard, green peppercorns, thyme, black peppercorns and
red-pepper flakes and pour over the rabbit, turning to coat well. Cover
and marinate in the refrigerator for 24 hours, turning occasionally.
Preheat oven to 450 deg F. Brush marinade off the rabbit pieces, reserving
it. Heat oil in a non-stick skillet over medium-heat, and sear the rabbit
pieces for 1 to 2 minutes per side, or until lightly browned. Place them on
a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting
occasionally with the reserved marinade, until the juices run clear when
the rabbit is pierced with a skewer. Meanwhile, core and slice apple into
1/2-inch slices. Toss with lemon juice. Heat one teaspoon oil in a nonstick
skillet over medium heat. Add apples and maple syrup and cook for 3 to 4
minutes, or until golden, turning once. Arrange rabbit on a serving platter
and garnish with apple slices and fresh thyme, if using. Serves 4.
From: Campagne Restaurant in Seattle, Washington
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Posted to rec.food.recipes by Emma Fernlund
Adapted by Patti Vincent
Roast Rabbit
------------
1 rabbit; oven ready
4 rashers bacon
Weigh the rabbit and calculate the cooking time allowing 15 minutes per
450g (1 lb) roasting time plus 15 minutes
Stand in a roasting tin. Top with bacon.
Roast at 220 C / 425 F / Gas 7 for 15 minutes. Reduce to 180 C / 350 F /
Gas 4. Continue to roast for the required amount of time, basting
frequently with juices. Accompany with gravy, cranberry sauce and
vegetables. Yield: 4 servings
By: Dairy Book of Home Cookery New Edition for the 90's
Posted to rec.food.recipes by Helen Watson
Adapted by Patti Vincent
Grilled Rattlesnake with Mojo Criollo
-------------------------------------
It's so strange that I actually have some rattlesnake recipes! We actually
cooked up a rattler at a friend's house (he lives way out in the Mojave
desert of California and has tons of those things crawling around his yard).
After cutting off its head and skinning and gutting it, we marinated the
snake in Mojo Criollo, a Cuban marinating sauce consisting of lots of garlic
and sour orange juice. We allowed it to marinate for a couple of hours, then
we grilled it. Muy delicioso! I usually buy bottled Mojo in the store, but
in the Marinade section is a recipe that's pretty close to the bottled
version.
From: Staca Hiatt in rec.food.recipes
Rattlesnake
-----------
We usually add rattlesnake to chili. Treat rattlesnake as you would any
quick-cooking white meat (i.e., chicken, shellfish). Of course, everyone
will tell you it "tastes just like chicken". It is also very good deep
fried in a simple "breading." You might try looking for fried alligator
recipes too and adapt them for use with your snake. If your rattler is
still alive or in one piece, the following directions for dressing
rattlesnakes might be helpful:
1. Place dead rattlesnake on a cutting board and hold firmly behind the
head.
2. Cut of head and rattles and discard.
3. Strip of skin and discard or save (for a hat band maybe?)
4. Make along slice along the underside and remove all internal organs.
5. Cut into chunks and refrigerate or freeze until ready to use.
From: L Hodge in rec.food.cooking
Aalu
----
obtain a seal
scrape some seal fat
scrape some seal meat
cut up some ptarmigan intestines
add seal blood to mix
add the scraped fat and meat
Serve as an appetizer along with the rest of the seal
The Inuit woman in the piece mentioned that seal eyeballs provide a good
source of vitamin C, the seal brain, iron and protein and the liver,
vitamin A.
The meal will give you a lot of energy!
From: Susan Carmack on the PaleoFood list
Snails
------
Pull off the hard thin "skin" that covers the opening to the shell when the
snail has retracted; cover it with a blob of side pork grease in which you
have put parsley, garlic, chives or whatever; put it open side up in the
oven for about 3 minutes, and serve. Sounds easy, but how keep it open side
up? The French have special platters with 12 depressions in them which you
drop them into; they also have special tongs to hold each one with while
winkling out the succulent contents. Specialty cookware stores have both.
From: Geoff Stanford
Adapted by Patti Vincent
Squirrel
--------
Most of the turn of the century and earlier cookbooks have squirrel
recipes, and all of them suggest that cooking squirrel is quite similar to
preparing and cooking rabbit. Grey squirrels and fox squirrels seem to be
favored, and chefs are advised to not skin the animal until just prior to
cooking.
Posted to rec.food.recipes by: gmehl@ptd.net
Barbecued Squirrel
------------------
Put some slices of fat bacon in a baking dish. Lay six squirrel on top of
them and lay two slices of bacon on the top. Put them in a 350 degree oven
for about 30 minutes or until done. When done remove the squirrel and bacon
from baking dish and keep warm. Add to drippings, 1/2 cup water and 1
teaspoon arrowroot. Stir until thickened. Add 1 teaspoon bacon grease if
desired and add some tomato or walnut catsup. Pour over the squirrel.
From: Housekeeping in Old Virginia, 1879
Posted to rec.food.recipes by: gmehl@ptd.net
Adapted by Patti Vincent
St. Clair's Sweet and Sour Squirrel
-----------------------------------
12 medium-size ground squirrels
1 large red pepper
1 bunch green onions
olive oil
1/2 tsp. salt
1 (20 oz.) can pineapple chunks in juice
1/2 cup orange juice
2 Tbsp. tomato paste
1 tsp. arrowroot
Skin and cut the squirrels. Chop off the squirrels heads and tails. Trim
fat and remove the bones. Cut green onions diagonally into 1 inch pieces;
slice red pepper into 1/2 inch thick slices.
In a 12-inch skillet over medium heat, in 1 tablespoon olive oil, cook
green onions and red pepper until tender-crisp; stir frequently. Remove to
bowl. In same skillet over medium-high heat, Add 2 tablespoons oil, cook
squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat
in skillet.
In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/2 cup
orange juice, tomato paste, and arrowroot. Stir mixture in the skillet with
the squirrels, stirring to loosen any squirrel bits from the bottom of the
skillet. Cook until mixture thickens slightly and coats the squirrel. Stir
in green onion mixture, heat through. Makes 4 servings.
From: Sony San Diego Family Cookbook (1992)
(Contributed to the cookbook by: Janalee St. Clair)
Posted to rec.food.recipes by Katrina Bugher
Adapted by Patti Vincent
Barbecued Venison Steaks with Herbs
-----------------------------------
4 Venison Steaks (4 oz. each)
Chopped rosemary 2 Tbsp
Chopped garlic 2 Tbsp
Chopped thyme 2 Tbsp
Olive oil 1/4 cup
pepper to taste
For marinade, combine oil and herbs. Marinate venison for 4 hours in
refrigerator, covered. Remove from marinade and shake off excess oil.
Place venison on grill over just hot coals (but not flaming). Season with
pepper and brush with marinade. Cook for 5 minutes turning once, or until
medium rare.
From http://www.foodcomm.com/recipes/
Roasted Venison the Easy Way
----------------------------
Venison Roast, about 1 1/2 pounds
Olive oil, enough to coat meat
Heat roasting pan until hot. Add olive oil to coat and brown venison on
each side. Cook in oven at 375F for 15-20 minutes or until medium rare.
Let it stand for 5 minutes and carve into thin (1/2 inch thick) slices.
Suggested Accompaniments: Sauteed leeks with wild mushrooms.
From http://www.foodcomm.com/recipes/index.htm
Grilled Venison Brochettes
--------------------------
Venison Leg or Shoulder Roast, 2 pounds
4 Baby artichokes, halved
2 Bell peppers (any color)
3/4 cup Olive oil
3 Tbsp Chopped fresh basil
2 Tbsp Lemon juice
1 Tbsp Red chili flakes
Pepper to taste
For marinade, combine olive oil, basil, lemon juice and chili flakes.
Roast and peel peppers. Cut into 2-inch squares.
For venison, cut venison roast in 1-1/2 inch cubes. Marinate venison and
vegetables for 30 minutes. Thread skewer with venison and vegetables.
Grill over high heat for 5-6 minutes, turning once.
Venison should be rare. Brush with marinade just before serving.
From http://www.foodcomm.com/recipes/
Venison - Italian-Style Pot Roast
---------------------------------
3-4 lb venison pot roast
2 Tbsp fat
pepper
1 8oz can tomato sauce
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
1 clove garlic
1 c. dry red wine (i know wine isn't paleo- come up with a substitute)
In Dutch oven, brown roast on all sides in fat. Add pepper to taste.
Combine remaining ingredients, and pour over pot roast.
Cover and bake 3 to 4 hours at 300.
Adapted from Theresa J. Farney, Colorodo Springs Sun
Venison Grilled Tenderloins
---------------------------
Wash and trim the tenderloins well.
Rub with white pepper and garlic.
Make a sauce of Ray's Neanderthin barbeque sauce, honey and lemon pepper
seasoning and marinate the tenderloins.
Roll the tenderloin up in foil and place it on the back of the grill.
Cook slowly at low flame.
From Vance Persall
Roast Loin of Venison
---------------------
4 pounds boneless loin of venison, at room temperature
2 tablespoons olive oil
1 teaspoon freshly ground pepper
1/2 teaspoon finely chopped juniper berries
Preheat the oven to 400F. Rub the venison with the olive oil, 1 teaspoon of
the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the
seasonings into the meat. Set the loin on a rack in a roasting pan and
roast, basting frequently with the pan juices, until medium-rare (about
135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely
with foil and set aside for 10 to 15 minutes before carving. Slice the
venison thinly .
Adapted from http://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.html
Venison Roasted in a Pinenut Crust
----------------------------------
Venison hind leg (about 16cm x 16cm)
Pinenuts, ground 1/2 cup
Crushed garlic 1 tsp
Coarse black pepper1 tsp
Optional:
Pitted figs - 6
Dried apricots - 6
Glacevginger, finely diced - 3
Ground allspice - 1/2 tsp
Crushed juniper berries - 5
Combine crust ingredients and press onto top and side of meat. Transfer
meat to a roasting dish and roast at 220C for about 12 minutes allowing
minutes per centimetre depth of meat. Rest meat for 8-10 minutes before
carving.
Optional - The meat can be stuffed with the fruit mixture before coating
with the crust. Carefully cut a pocket lengthwise in the venison using a
long narrow knife taking care not to pierce the outer flesh. Dice dried
fruits finely and combine with ginger, allspice, juniper berries and
brandy. Fill cavity of meat with fruit mixture and secure cavity hole with
toothpicks. To cook by microwave - This is best done without a nut coating.
Stuff the meat. Brown well in a lightly oiled pan. Transfer the meat to a
plate and cover loosely with a paper towel. Microwave at 100% power for 2
-3 minutes. Leave to stand for 8 minutes before slicing.
From http://www.foodcomm.com/recipes/
Venison Chili
-------------
One kilo of venison (about 2 pounds) or venison burger (cube the venison
into small chunks about 1/2 inch to 1 inch square; if there are any
bones, save to use in the chili to enrich the sauce)
2 large onions, sliced
10 cloves of garlic, finely minced
One quart of chicken stock, preferably homemade without salt
4 Tablespoons of chili powder (use plain chili powder, without any salt
or other spices in it - you may purchase this at a health food store
with bins for spices)
One Tablespoon ground cumin
Two Tablespoons sweet red paprika
One teaspoon of cayenne pepper
Palmful of dried oregano (this is a couple of tablespoons or so) ground
between your hands
3 bay leaves
one teaspoon of kosher salt
Note: This makes a sprightly but not firey chile. If you want to go for
the burn, use hamburger or top round and add several jalapeno peppers,
seeds and all. No point wasting good venison on fire, so use beef or
pork.
1/4 cup olive oil [was other oil]
Brown the venison in batches until brown on all sides. Remove to a dish.
When all the venison is browned, saute the onions in the remaining oil. You
want the onions to melt but not brown. When the onions have reached the
melt stage (about 10 minutes) add the garlic. Don't let the garlic burn.
Just let it scent up. Add the browned meat, the stock, the chili powder,
cumin, cayenne, paprika, bay leaves, oregano, salt and stock. Bring to a
boil. Reduce heat to a just barely simmering and cover. Simmer gently
covered for 3 hours. The meat should be fork tender.
Even though venison is very lean, the chili should be defatted. I do this
by letting it cool and then refrigerating the chili overnight. The next
day, I remove the fat.
To serve, reheat. Taste for seasoning. Sometimes, I add a bit more cumin.
Some like to thicken the chili with masa or fine corn meal. To do this, mix
some about 1/4 cup fine corn meal with enough water to make a thin paste
(no more than one cup of water). Add this quickly to the chili as it
simmers, stir like crazy, or you may get lumps. If you use the masa, be
sure to cook the chili for at least another 20 minutes or so, or
it may taste pastey.
Coleslaw would be the only salad I'd serve with this. If there's any chili
left, and this should feed six adults, it freezes beautifully.
Enjoy!
Copyright Notice: (c) Susan Steinsapir, 1994. This
recipe may not be used in cookbooks, contests, or magazines without
written permission.
Venison Goulash
---------------
2 pounds venison (any cut) cut into 1-1/2 inch cubes
3 tablespoons bacon fat
1 large onion, sliced or chopped fine
2 cloves garlic, chopped
1 tablespoon Hungarian paprika
1/2 cup red wine (optional)
1 quart boiling water or stock
Salt to taste
1 small can tomato paste (no flavorings or salt)
1 cup coconut milk (optional)
Melt the fat in a skillet, add the onion and garlic and cook until browned.
Add the meat and brown well. Add all the remaining ingredients except the
coconut milk. Stir well, cover and simmer gently until the meat is tender,
two to three hours, adding more stock, water or wine if necessary.
Just before serving, stir in the coconut milk. Serve with red cabbage
cooked with apples. Serves 6
Posted to rec.food.recipes by Pat Gold
Adapted by Patti Vincent
The URL of this page is: http://www.PaleoFood.com/game.htm