Wildgame Recipes

[mmchummel]

Baked Wild Duck

Remove feathers. Dress as any poultry. Wipe inside and outside with a damp cloth. If ducks are old parboil 15 minutes. Rub outer and inner surfaces with salt and pepper. Truss. Cover the breast with thin strips of salt pork. Place in baking pan. Cover. Add ½ C boiling water bake in hot oven (450) about 45 minutes, or until tender. Baste frequently. Serve with a garnish of tart jelly.

**If desired Apple or New England stuffing may be baked with the duck.

Apple Stuffing
3 C Dry breadcrumbs
2 T Melted Butter
1 Small onion, chopped
1 Large sour Apple, thinly sliced
1 t. salt
¼ t. pepper

Combine ingredients. Add sufficient water to moisten. Arrange around duck after it is placed in baking pan.

New England Stuffing
Giblets
2 stalks celery, chopped
½ c. diced cooked potato
1 t. sage
1 egg, slightly beaten
1 large onion, finely chopped
½ c. diced salt pork
2 c. cracker crumbs
Salt and pepper

Cook giblets in water to cover until tender. Chop. Combine with onion, celery, potato, egg, salt pork, crumbs, and sage. Season to taste. Moisten with broth in which the giblets were cooked. The mixture should be soft enough to drop from a spoon. Arrange around duck after it has been placed in baking pan.

[Cowgirl]

Favorites No infact I've never tried these but in hard times, who knows, may be tempting.........Cowgirl

OPOSSUM AND SWEET POTATOES

Hey, Jimmy Carter ate opossum when he was little, and he became President and won the Nobel Peace Prize! ... from "American Food" by Evan Jones.

1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.

SQUIRRELS IN A CLAY POT

If your local A&P has run out of squirrel this week, just come to my porch and bring your shotgun. There is enough for all!

1 t. ground savory
1 t. dried marjoram
1 t. dried thyme
1 T. coarse salt
Freshly ground pepper
2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
2 large onions, chopped
3 oz. country ham with some fat, cut into strips
1 T. sweet butter
1/3 C. red wine

Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.

SQUIRREL SUPREME

My squirrel is empty without you, babe...

2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion

Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.


MOOSE RUMP ROAST

This is starting to get ridiculous. I wonder how large a moose rump really is?

6 lb Moose rump roast
4 T Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t.Garlic powder
1/2 c Red wine
1 c Water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.

IGUANA STEW

"I wish I was in, Tijuana, eating barbecued iguana"

1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt -- To Taste

Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn't write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.


FRENCH FRIED SKUNK

I really, really, really hope this is a joke. It is, isn't it?

2 Skunks, skinned and cleaned
1 T Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks, beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
2 tb Baking powder

Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.


INDIAN BAKED RACCOON

These next two recipes were found on the First Nations Recipe Index, where you can find many yummy recipes from the Native American traditions. I don't think this is one of them.

Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1 carrot, apple, and onion. Bake until tender.

[patm099]

Fried Deer & Italian Gravy

1-2 lbs deer meat
1 bottle Italian dressing
Flour to coat deer
Salt/pepper to taste
Cayenne pepper to taste
1 can evaporated milk

Marinate deer in Italian dressing overnight or at least 6-8 hours. Remove and dredge in the flour that has been seasoned with salt/pepper and cayenne pepper.

In a large skillet, heat 1/2" oil until hot enough to fry deer. Fry a few pieces at a time, trying not to overcrowd. When all is done, sprinkle some additional flour in the skillet to brown for 3-4 minutes. After browned, pour in milk and cook until it reaches consistency you want. If too thick, add some water one tablespoon at a time until desired consistency is reached. Serve gravy warm over homemade biscuits with fried deer, mixed vegetables and a light dessert.

[patm099]

SOUTHERN FRIED QUAIL

Wash, dry and pick quail clean and wipe off. Thoroughly combine some salt/pepper & flour (enough to dredge quail in). Have a deep, heavy pan with a close fitting lid half full of hot oil. Put in quail, cook for a few minutes over high heat, the cover skillet and reduce heat. Cook slowl until ender, turning the the other side when golden brown. Serve hot garnished with slices of lemon and springs of parsley if desired. Use pan drippings to make gravy and serve over homemade biscuits.

[patm099]

Moose Steak with Gravy

1-2 lbs moose steak, tenderized with a meat mallet
1/2 cup onions, chopped fine
1/2 cup sweet or sour cream
1 cup chopped mushrooms
2 Tbsp butter
2 Tbsp flour

Fry onions brown in butter. Sear steak(s) on both sides in butter and browned onion. Cover and let simmer for 1/2 hour. When almost tender, add mushrooms and flour stirred into the cream. Cover and let simmer for an additional 20 minutes as it makes its own gravy.

Can cook venison (deer) the same way.

[Shadows]

Recipe Name: Jellied Moose Nose
Category: 18TH CENTURY
Serves: 6

SOURCE "NORTHERN COOKBOOK"FROM THE MINISTRY OF INDIAN AFFAIRS

1 Upper jawbone of a moose
1 Tsp. Salt
1 Onion; sliced
1/2 Tsp. Pepper
1 Clove Garlic
1/4 Cup Vinegar
1 Tblsp Mixed pickling spice

1.Cut the upper jaw bone of the moose just below the eyes.
2.Place in a large kettle of scalding water and boil for 45 minutes.

3.Remove and chill in cold water.

4.Pull out all the hairs - these will have been loosened by the boiling
and should come out easily ( like plucking a duck).

5.Wash thoroughly until no hairs remain.

6.Place the nose in a kettle and cover with fresh water.

7.Add oniongarlicspices and vinegar

8.Bring to a boil then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid.

9.When cooltake the meat out of the brothand remove and discard the
bones and the cartilage.You will have two kinds of meatwhite meat
from the bulb of the noseand thin strips of dark meat from along the
bones and jowls.

10. Slice the meat thinly and alternate layers of white and dark meat in a
loaf pan.

11. Reheat the broth to boilingthen pour the broth over the meat in the
loaf pan.

12. Let cool until jelly has set.Slice and serve cold.

I must confess I have not yet tried this recipe mainly for lack of a moose
nose... But some time maybe...

"Northern Cookbook"from the Ministry of Indian AffairsOttawaCanada
edited by Eleanor A. Ellis

[patm099]

SWEET & SOUR RABBIT

2 1/2 lbs rabbit (cut up)
2 cups pineapple juice, divided
1/2 cup water
1 medium green pepper
1 1/2 tbsp corn starch flour
1/2 tsp salt
1/4 cup vinegar
1 cup pineapple pieces
2 tbsp cooking oil
1/4 cup sugar
pepper

1. Roll rabbit in mixture of flour, salt and pepper.
2. Heat oil in heavy pan and brown rabbit over moderate heat, turning often.
3. Add pineapple & 1 cup juice, vinegar and salt.
4. Cover pan and cook over low heat for about 40 mins.
5. Add green pepper and second cup of pineapple juice cooking a few minutes longer.
6. Mix cornstarch and sugar and stir in the water. Add this gradually into the liquid in the pan and cook 5 mins more.

[Shadows]

Recipe Name: JACK PINE SAVAGE VENISON ROAST
Category: 18TH CENTURY
Serves: 6

SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES

1 Quart vinegar
1 Quart water
1 Tblsp salt
8 Whole bay leaves
8 Whole cloves
1 Large venison roast
1/4 Pound bacon
1/4 Pound beef suet
salt and pepper
1 Clove garlic,chopped

Remove all fat from the venison.

Mix the water and vinegar in equal portions, enough to cover roast. Add a tablespoon of salt for every quart of water. Add the bay leaves , cloves, and chopped garlic to this mixture. Using your knife run it into the meat every square inch to allow the liquid to penetrate. Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
Remove the roast from the liquid and drain. Rinse slightly in cold water and dry with a cloth. Put the roast where it is cold for an hour or two until the meat is cold and firm. Salt and pepper the roast well.
Get a piece of suet and some bacon. Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.Using your knife push the point into the top of the meat and then push forward to make an opening in back of it. Place the pieces of suet and bacon into this opening. Do this once for every square inch of the roast. Now lay strips of suet and bacon on top of the roast completely covering the top.
Place the roast in a roasting pan or dutch oven. Put 1/4 inch of water or wine in the bottom of the pan. Roast slow in a 325f oven until done. **If using a dutch oven place the majority of the coals on the lid.**Baste frequently with the juices from the pan. Keep the liquid level in the pan to 1/4 inch. Do not over cook.
It will take about 25-30 minutes per pound.
If you wish you can roast vegetables with the roast, this will help keep it moist.

Shadows Note:
This takes a lot of work to prepare but it is some of the best venison you will ever eat. I have served this to people that say they don't like venison, they came back for seconds.

[Kali Mary]

Oysters On the Half Shell

Try oysters on the half shell in each different part of the globe that you can. You will be surprised at the difference in tastes. The oysters, for good reason, reflect the unique ambience of the locale.

Oyster season is when the waters are their purest and cool. Best not to eat them from water that is over about 76ºF.

Boatmans Style -
shovel up oysters, shake and rinse off, open, check for pearls, eat.

On Shore Style -
Use oysters brought in within a day. Hold over ice until ready to prepare.
Prepare dipping sauce, lemon slices and crackers.
Discard any broken or open oysters and shuck, holding oyster in one side of the shell over ice til ready to consume. Plan 4-6 per person.

Southern Shores Spicy Seafood Dipping Sauce
1/2 c ketchup
1/2 c chili sauce
2 T prepared horseradish
2 T fresh lemon juice
1/2 - 1 t Garlic Tabasco, to taste

Serve oysters, sauce and chunks of lemon with plain crackers and mugs of cold beer or iced tea.


Hint: Young children will learn to enjoy these treats with the grownups if you cut the oysters into kid-bite-sized pieces and return them to the shell and provide a separate bland version of the sauce.

[Shadows]

Rabbit in Lentils

Rabbit is often underrated as a dish. Try this recipe
and you will add a new dimension to your culinary skills.

Ingredients:
1 jointed rabbit
4 oz lentils
1 sliced onion
1 large carrot
2 sticks sliced celery
Parsley, thyme and a bay leaf
Salt and pepper

Method:
Place the rabbit joints in a pan with the lentils, onion, carrot, celery, herbs and seasoning. Cover with stock or water, cover the pan and cook gently for about 2 hours until the rabbit and lentils are really tender. Remove the rabbit joints to a clean dish.

Rub the vegetables through a sieve, or liquidise, adding a little more stock if necessary to make purée which should be like thick cream. Adjust seasoning. Coat the rabbit with the purée. Warm gently. Sprinkle with a little chopped parsley over the dish and serve.

Shadows note: To kick this up a bit add an 1/8 tsp of cayenne pepper to the stock and a 1/4 tsp of mustard seed.

[Shadows]

Picked up some bison meat from a friend yesterday and have had this cooking for the last 4 hours...smells real good!


Slow-Baked Buffalo Stew
Serves 2 to 4

Ingredients:
1 pound Buffalo stew meat, cut into 1-1/2 inch cubes
2 large peeled russet potatoes, cut in large chunks
3 large peeled carrots, cut in large chunks
1 large onion, cut in large chunks
3 stalks celery, chopped
1 green pepper, chopped
1 14-1/2 ounce can stewed tomatoes
3 tablespoons tapioca (Minute Tapioca in the red box)
1 tablespoon sugar
1 teaspoon salt and some freshly ground black pepper
horseradish (optional)

Directions:
Place meat cubes in a large casserole dish. Add potatoes, carrots, onion, celery and green pepper.
In a bowl mix stewed tomatoes, tapioca, sugar, salt, and pepper. Pour mixture on top of meat and vegetables.
Covered tightly and bake in a slow 275ºF oven for 5 hours.
Serve in bowls or large hollowed-out bread rounds (“bread bowls”). Serve horseradish on the side.


SOURCE McCurdy’s New Game Kitchen

[patm099]

Wild Rabbit Stroganoff

2-3 rabbits
Italian dressing (marinade)
2 eggs
2 cups milk
3 cups- bread or cracker crumbs, finely ground
1 Can cream of mushroom soup
2-3 tablespoons sour cream
1/2-1 cup cream/milk
2 tsp garlic powder
egg noodles or rice

Quarter the rabbits, marinate overnight. Make an egg wash with eggs and milk, dip the rabbit into egg wash, then into bread crumbs. Use crushed seasoned crutons, brown in skillet with butter on high heat. They just need to brown as they'll cook later.

In a separate dish combine the soup and cream then pour over rabbit in a deep skillet. Cover and cook on low heat for 20-30 min. Add salt, pepper, garlic powder to taste. Serve over rice or egg noodles, top with sour cream.