Squirrel A’La Magus:
take two decent-sized squirrels and parboil or pressure cook in a
quart of water until tender and flaky.
Remove the meat from the broth and add three cups of wild rice, two
tablespoons of butter, and a clove of minced garlic. Add water if
needed.
Stir fry the de-boned squirrel meat in butter until browned lightly and
add 1 bell pepper and a can of drained mushroom chunks.
When the rice is done, pour off all the excess water, add the meat
and vegetables and one jar of Ragu™ meat spaghetti sauce and
simmer for fifteen minutes. Serves four with fried garlic/Parmesan toast.
Deluxe coal miner’s dinner.
De-bone one medium to large rabbit and parboil until tender, then coat
in corn meal and stir fry brown in bacon grease, remove the meat and
most of the grease and brown a 50/50 mix of corn meal and flour,
slowly add milk or water, stirring briskly until thickened, add the
meat to the gravy and pour over fried potatoes and biscuits. And fried
eggs. Salt and pepper to taste.
Roast groundhog supreme.
I LOVE GROUND HOG!
Take one large, skinned groundhog and remove the feet.
Rub it down in bacon grease.
Drape the carcass in pepper bacon or sliced fat back and use
toothpicks to anchor in place.
Cut 4 sweet potatoes length-wise into quarters, do the same with 4
regular potatoes and stuff the body cavity with them, you can add
carrots and chunks of corn ear if you like, but it all ends up tasting
like sweet potato anyway. Drizzle in a cup of cooking oil and wrap in
tin foil and place over a medium fire and rotate/ flip every twenty
minutes and check after two hours, if the sweet potatoes are soft and
brown your meat is either ready or within a few minutes of being so.
Serve with boiled corn, green beans and beer cornbread.
Navy Groundhog
In a gallon of water, add 4 cups of navy beans, 1/3 of a stick of butter,
a decent sized piece of skin on fat back bacon or four large pieces of
salt bacon, one diced onion, one diced jalapeno pepper, four fist sized
potatoes cut into chunks and one medium to large groundhog cut up
into chunks, cook until the meat is falling off the bone and the beans
are done. Serve with corn bread.
Beaver: SAY WHAT?!
Yep. Any recipe using pork can be made using a beaver. Blast a
a couple of those property wrecking slap-tails and use your favorite
BBQ recipes and go nuts!
Canadian goose.
There are so many ways to make a Canadian goose taste like crap,
but a decent number to make it taste great! and even then, only half
of those who eat it will like it, you either love it or hate it!
Very slowly simmer your goose in a light brine of 1/8th cup of salt to
the gallon and one large clove of crushed wild garlic, never bring to a
full boil or it will get tough! When it’s mostly done to the bone, drain
and let cool covered. Take the broth and make cornbread batter and
add 1 medium diced onion, a can of corn, and a can of drained veg-all,
mix until you can stand a spoon up in it and pour it into your goose.
Drape your goose in bacon and smear it with either bacon grease or
margarine and wrap in heavy tinfoil and place over a low fire, turning
over twenty minutes for an hour to an hour and a half.
Canadian goose salad.
For every three cups of shredded goose, add 1 cup of mayonnaise, a
quarter cup each of sweet relish and dill relish and three table
spoons of diced onion. You may also add a couple of finely diced
jalapeno peppers. Salt and pepper to taste. Serve on lightly toasted
bread.
Catfish stew.
In one gallon of water, place in this order:
two cups of wild rice.
½ a red onion, diced fine.
1 garlic pod, crushed.
5 sticks of diced celery.
4 diced carrots.
1 slice of fatty bacon.
2 diced red chili peppers.
Boil until the rice and carrots are done and add two cups of catfish
nuggets.
Two quartered tomatoes.
Two red potatoes cut into ½ inch chunks.
The potatoes and fish will get done about the same time, give or
take, if you mix it all in at once, the fish will cook into mush, not a
bad thing taste wise but it looks wrong. Serve with grilled garlic
bread.
take two decent-sized squirrels and parboil or pressure cook in a
quart of water until tender and flaky.
Remove the meat from the broth and add three cups of wild rice, two
tablespoons of butter, and a clove of minced garlic. Add water if
needed.
Stir fry the de-boned squirrel meat in butter until browned lightly and
add 1 bell pepper and a can of drained mushroom chunks.
When the rice is done, pour off all the excess water, add the meat
and vegetables and one jar of Ragu™ meat spaghetti sauce and
simmer for fifteen minutes. Serves four with fried garlic/Parmesan toast.
Deluxe coal miner’s dinner.
De-bone one medium to large rabbit and parboil until tender, then coat
in corn meal and stir fry brown in bacon grease, remove the meat and
most of the grease and brown a 50/50 mix of corn meal and flour,
slowly add milk or water, stirring briskly until thickened, add the
meat to the gravy and pour over fried potatoes and biscuits. And fried
eggs. Salt and pepper to taste.
Roast groundhog supreme.
I LOVE GROUND HOG!
Take one large, skinned groundhog and remove the feet.
Rub it down in bacon grease.
Drape the carcass in pepper bacon or sliced fat back and use
toothpicks to anchor in place.
Cut 4 sweet potatoes length-wise into quarters, do the same with 4
regular potatoes and stuff the body cavity with them, you can add
carrots and chunks of corn ear if you like, but it all ends up tasting
like sweet potato anyway. Drizzle in a cup of cooking oil and wrap in
tin foil and place over a medium fire and rotate/ flip every twenty
minutes and check after two hours, if the sweet potatoes are soft and
brown your meat is either ready or within a few minutes of being so.
Serve with boiled corn, green beans and beer cornbread.
Navy Groundhog
In a gallon of water, add 4 cups of navy beans, 1/3 of a stick of butter,
a decent sized piece of skin on fat back bacon or four large pieces of
salt bacon, one diced onion, one diced jalapeno pepper, four fist sized
potatoes cut into chunks and one medium to large groundhog cut up
into chunks, cook until the meat is falling off the bone and the beans
are done. Serve with corn bread.
Beaver: SAY WHAT?!
Yep. Any recipe using pork can be made using a beaver. Blast a
a couple of those property wrecking slap-tails and use your favorite
BBQ recipes and go nuts!
Canadian goose.
There are so many ways to make a Canadian goose taste like crap,
but a decent number to make it taste great! and even then, only half
of those who eat it will like it, you either love it or hate it!
Very slowly simmer your goose in a light brine of 1/8th cup of salt to
the gallon and one large clove of crushed wild garlic, never bring to a
full boil or it will get tough! When it’s mostly done to the bone, drain
and let cool covered. Take the broth and make cornbread batter and
add 1 medium diced onion, a can of corn, and a can of drained veg-all,
mix until you can stand a spoon up in it and pour it into your goose.
Drape your goose in bacon and smear it with either bacon grease or
margarine and wrap in heavy tinfoil and place over a low fire, turning
over twenty minutes for an hour to an hour and a half.
Canadian goose salad.
For every three cups of shredded goose, add 1 cup of mayonnaise, a
quarter cup each of sweet relish and dill relish and three table
spoons of diced onion. You may also add a couple of finely diced
jalapeno peppers. Salt and pepper to taste. Serve on lightly toasted
bread.
Catfish stew.
In one gallon of water, place in this order:
two cups of wild rice.
½ a red onion, diced fine.
1 garlic pod, crushed.
5 sticks of diced celery.
4 diced carrots.
1 slice of fatty bacon.
2 diced red chili peppers.
Boil until the rice and carrots are done and add two cups of catfish
nuggets.
Two quartered tomatoes.
Two red potatoes cut into ½ inch chunks.
The potatoes and fish will get done about the same time, give or
take, if you mix it all in at once, the fish will cook into mush, not a
bad thing taste wise but it looks wrong. Serve with grilled garlic
bread.
