Sometimes digging around in my cookbooks is a strange and wonderful journey... I have an amazing number of recipes for beaver (?), bear (ew!) and squirrel. I found a lot of recipes that might be interesting starting points for you in two cookbooks in particular: Traditional Bulgarian Cooking and The LL Bean Game and Fish Cookbook (Bulgarian) (Bulgarian) (Bulgarian) (Don't ask me where the heck to find green almonds!) (LL Bean) (LL Bean) (LL Bean) (LL Bean) I honestly don't know how much of this will be relevant. Wild sheep is different than the domestic kind... it might be a source of inspiration though... Oh, and what about Alton Brown's Gyros recipe? Since this meat is going to be so, um, pungent, I might be tempted to use part sheep and part beef and/or pork to cut the flavor a little... I also might be tempted to google tagine recipes and try my luck with ones that used a lot of spices and dried apricots and/or cranberries... Your impulse to marinade is probably good... This might not be a definitive answer, but I hope it's food for thought! (And if anyone needs any other recipes for antelope, muskrat, possum or raccoon, it turns out I found the mother lode on my bookshelf!)

Crnogorac, "pasulj" is the name for all beans in Serbian and does not specify any one variety. "Tetovac" and "Bob" closey resemble dorthyroders description. However there are so many other varieties that come very close that it is impossible to get an accurate indentification without further information about the growth habit and other characterstics. I do love Tetovac for cooking "chorba" and "prebranac" dishes. Alex

Ok I have another Greek recipe, tastes great room temp and can be made a day or two in advance. I would recommend heating up morning of or maybe just pulling out of fridge till it reaches room temp before serving. This recipe I got from greek.food.com and I actually just made it two weeks ago for company. I made a few changes - parsley instead of cilantro, and I used zucchini plus eggplant. I also used two fresh tomatoes and one large can of san marzano whole peeled tomatoes. This was for about double the recipe below. The key to this is just making sure you cook it long enough. Other than that you can add as many veggies as you like in whatever combination you want. Just make sure you add enough seasoning and tomato to cover any extra veggies you add. This is for 6 servings - I doubled for about 12 ppl as a side and had maybe 2-3 servings leftover. 5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices 4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices (I used red and russet both came out well) 3 -4 garlic cloves, sliced thin 1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda) 2 large tomatoes, peeled and quartered 1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent) I have also made it with out any cheese, tastes just as good. 1/2 cup olive oil 1/4 cup water 1 tablespoon oregano 2 tablespoons fresh spearmint, minced (or 1 tsp dry) (Can be omitted) 2 tablespoons cut cilantro (optional) (I use Parsley) Salt and Pepper Preheat oven to 420 Mix all ingredients in a large roasting pan. Cook for approx 2 1/2 hours stirring about every 30 minutes or so. You really want everything to be kind of melted together. Melissa

Green beans are one of the few veggies that I prefer cooked past tender-crisp. If they're frenched I don't mind them a tad under-done and squeaky, but whole I want them cooked. Just cooked, that is, not killed. I find that green beans vary significantly in cooking time, so like Eileen I tend to boil them until al dente, shock them in cold water (I use an ice bath), then hold cold until ready to simply reheat for two or three minutes in whatever recipe I'm using, usually a simple one. Perfect. Roasted is good, too. I've never had home-canned green beans. If they're anything like commercially canned beans, I'm not interested. Looks like they're in season and on sale around here this week, so I might just have to can a jar or two and see for myself.