Moose Stew
2 1/2 lb Moose meat, cut into 1-inch cubes
2 tb Shortening
1/4 ts Cracked black pepper
1/2 ts Paprika
1 Bay leaf
1 ts Salt
2 cn Condensed beef broth (10-1/2 ounces each)
1 c Dry red wine
1 lg Onion; diced
3 Carrots; sliced
18 sm Whole white onions
12 sm New potatoes; peeled
2 tb Butter
2 tb Flour
Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta.
Barbecued Turtle
1 turtle, cut into serving pieces
1 stalk celery, chopped
1 bell pepper, chopped
1 medium onion, chopped
1/2 tsp vinegar
salt and pepper
1 bottle of your favorite bbq sauce
Soak the turtle meat in salt water overnight or at least 1 hour.
In a large pot, place the turtle meat, celery, pepper, onion and vinegar. Salt and pepper to taste. Cover with water and bring to a boil.
Cover and simmer until meat is tender and ready to fall off the bone.
Remove meat and place into a baking dish. Pour the bbq sauce over the top. Bake at 375 degrees until sauce starts to bubble.
Reduce heat to 200 degrees and cook for 40 minutes. Baste often.
Serve and Enjoy!
BEAR STEAK
2 lbs. bear steak
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
1 c. flour
1/2 c. shortening
Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer. Mix spices and rub mixture vigorously into both sides of meat. Dredge in flour. Heat shortening in skillet and sear meat on both sides. Lower heat, add 3 tablespoons warm water, and cover skillet. Simmer steaks for 15 minutes, turning once. Test with a fork for tenderness.
Squirrel fried
4 Squirrels
lemon Juice
S & P
Flour
1 pint cream
Cut Squirrels up in pieces. Sprinkle with lemon juice . Refrigerate overnight.
Next day dredge meat in flour, fry in skillet for about 40 minutes or until browned.
Place on platter and add cream.
Fried Rattlesnake and Ham Gravy
1 24" to 30" skinned & cleaned western diamondback rattlesnake, cut in 3" to 4" pieces
drippings of 6 slices of bacon
3/4 cup oil
3/4 lb. cooked ham, diced
2 cups milk
1 tbs brewed coffee
1/2 cup flour (1 tbs reserved)
biscuits or toast
salt and pepper
Tabasco sauce, optional
In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.
Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.
Remove each piece as it becomes done and drain on paper towels.
Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.
Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.
Serve the rattlesnake with biscuits or toast and the ham gravy.
Salt and pepper and/or season with Tabasco sauce to taste.
Serves 2 -3.
Enjoy!
Recipes gathered from Friends,my own,books and the Internet. Any discrepancy please contact Maggie at rcassa@defuniak.com Images from free clip art.
Beaver or Raccoon
1 small to medium beaver or raccoon
cut into serving size pieces
1/2 tsp. salt
1 teaspoon instant minced onion
3 tbsp. brown sugar
1/2 cup chili sauce
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce
Roasted Opossum
12 lb parboiled opossum
1 bunch green onions sliced
2 lb sweet potatoes, sliced
Place opossum in small roaster with 1 cup water and the onions. Bake 325o 1 hour basting with pan juices. Add potatoes and roast for 20 minutes more.
8 Frogs legs
Salt
1/2 Cup lemon juice
Pepper to taste
1 egg beaten
Cracker crumbs
Skin the frogs' legs. Combine 4 cups water, 1 tbs. salt,lemon juice in sauce pan and bring to a boil. Scald the frogs' legs for two minutes, then drain dry. Sprinkle the frogs' legs with salt and pepper, then dip in them legs in beaten egg then roll in cracker crumbs
Ma's Rabbit Stew
Have pa go hunting for a couple of nice young healthy rabbits.
When he gets back maybe you can persuade him to skin and clean them for you.
Soak the rabbits in cold salted water overnight or about 8 -10 hours.
Use 1/2 tsp. salt to a quart of water.
Now you are ready to start your stew.
Cut the rabbits up into pieces similar to the way you cut up chickens. Season with salt and pepper. Dredge each piece in flour and brown in hot fat.
Cover just barley with water. You may add cut up onions ,celery or parsley to your
liking. Cover pot and simmer gently until meat is tender. DO NOT BOIL.
Remove rabbits to warm platter. Thicken pan drippings with flour as for gravy. OR
Dumplings may be dropped into liquid . Cover them and simmer 3-4 minutes without lifting lid.
Rabbits abound on the prairie and early settlers depended on them for meat.
Make dumplings:
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk.
Thehouseofruthanne Thehouseofruthanne at 8:22 AM 0 comments Links to this post
Labels: Fast Food
Saturday, December 27, 2008
Retirement
