Here is a thread just for the Unusual, Wierd and Bizzarre game recipes. Please feel free to check them out and add any that you may have. These recipes can be compiled of any type of beast or fowl.
Scottish Black Pudding 1 pound suet, finely chopped 1 pound oatmeal 2 onions fresh sheep's blood (may be watered down) salt and pepper to taste Mix dry ingredients in a bowl with fresh sheep's blood. Stuff mixture into casing, tie well. Place in large pan, cover with boiling water, boil gently for 3 hours. Remove black puddings, allow to cool. Cut into slices as required, fry in hot fat. NOTES : Called 'Marag' (Blood Pudding) in Gaelic (it also means a fat, shapeless person!), this is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, don't forget that all meat dish contain blood and it's the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania. If serving to children, experience shows that the ingredients are best left undiscussed at the table. Black puddings and mealie puddings are usually stuffed in larger sausage casings of the size used for garlic and other specialty sausages.
BREADED UDDER (Ubre Empanizada) 6 udder steaks 1 small onion 2 cloves garlic 3 eggs, beaten 1 cup bread crumbs salt pepper Rinse the meat well. Put in a pot with the garlic, onion and salt. Simmer until tender. Remove from broth, let cool. Dip in egg, then bread crumbs. Fry the meat in hot oil until golden brown on both sides. Put on paper towels to drain
Horse and Pepper Pie 1 pound ground horse meat 2 cups sweet red peppers, with sauce 1 onion, chopped 1 (4.5 ounce) can sliced mushrooms, drained 1 cup shredded sharp Cheddar cheese 1 recipe pastry for a 9 inch double crust pie Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces. Brown horse meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges. Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through. Serves 8
Filipino Pickled Pork Snouts (KILAWIN) Yield: 4 servings 1 lb pork snouts 1/2 c palm vinegar 1/4 c soy sauce 1/2 ts cracked peppercorns or ground black pepper 1 onion, chopped 4 cloves garlic, minced 2 sliced fresh Jalapenos 1 pkg fried cubed tufu green papaya, shredded (optional) Clean hairs from pork snouts by scrapping them with a knife. Remove excess fat. When snouts are clean put the them in a pot and cover with enough water to boil. When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces. Mix the rest of the ingredients in with the cut snouts. Taste a little bit so you can see if you need to add more of one or two of the ingredients to suit your taste.
1 Raccoon 1 bn Celery 3 cl Garlic; chopped 2 lg Red onions; quartered 1 lg Apple; quartered 3 Hot red peppers 1 c Vinegar 3 tb Salt BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbecue sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour. Serves 6.
1 Muskrat 1 tbsp Salt 1 quart Water 1 1/2 tsp Salt 1/4 tsp Paprika 1/2 cup Flour 3 tbsp Fat 3 large onions; sliced 1 cup Sour cream Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 quart water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4
500 g Wallaroo Bacon 2 tb Vegetable Oil 1 kg Red Kangaroo Shank, Chopped 500 g Gray Kangaroo Steak, Chopped 500 g Ground Emu Ham 31 1/2 g Tasmanian Light Red Chili 31 1/2 g Wooroorooks Chili 26 1/2 g Mount Isa Dark Red Chili 140 g Oregano 1 tb Cumin 3 tb Brown Sugar 1 White Onion, Chopped 1 Brown Onion, Chopped 2 Celery Stalks, Chopped 1 Green Pepper, Diced 2 Garlic Cloves, Minced 740 ml Australian Beer 1 cn Whole Tomatoes #411 Combine all ingredients and simmer until ready to serve. Serve hot and enjoy.
1 Tail 2 oz Butter 1 tb Flour 1 tb Curry powder 2 Onions, sliced 1 Sour apple cut into dice 1 tb Lemon juice 3/4 pt Stock Salt Method: Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice. Time: from 2 to 3 hours.
Yield: 2 servings 1 Rattlesnake 1. Find and capture a Western Diamondback Rattlesnake. 2. Kill, skin and remove entrails. 3. Cut into edible portions. 4. Make a batter of flour, cracker meal, salt, pepper and garlic powder. 5. Roll your snake portions in the batter. 6. Fry in deep fat, heated to a temperature that will ignite a floating wooden match. 7. Fry until meat is a golden brown. 8. Eat it!!
1 Woodchuck 1 tb Salt 1/4 c Onions, chopped 1/4 c Green peppers, chopped 1/2 tb Chopped parsley 1/8 ts Pepper 4 1/2 tb Flour 1/2 c Cold water 3 c Broth BISCUIT TOPPING 1 c Flour 2 ts Baking powder 1/4 ts Salt 2 tb Chilled fat 1/4 c Milk (approximately) 1. Skin and clean woodchuck and cut into large pieces. Place in a heavy pot, add 1 tablespoon salt and enough water to cover and parboil for 1 hour, or until meat is tender. 2. Strain and save broth. 3. Remove meat from bones in large pieces. 4. Add onion, green pepper, parsley, and pepper to the broth and bring to a boil. 5. Make a paste of the flour and water, then add it to the broth, stirring constantly until thick and smooth. 6. Add the meat to the broth mixture and stir thoroughly. 7. Pour into baking dish. 8. Top with biscuits made as follows: Sift the flour, baking powder, and salt together. Cut in the fat. Add enough liquid to moisten the ingredients. Roll out quickly and cut into rounds with a cookie cutter. 9. Place the biscuits on top of the meat in the casserole. Bake in a 400 deg. oven for 20-30 minutes until biscuits are browned. Serves 6
1 Flattened squirrel 1 Bottle of booze, home made 2 c Vegetables Collard greens White rice, cooked Find a flattened Roadkill squirrel and pick out all the little hairs. Take it to the country kitchen and cut it into one inch squares. Marinate it overnight in a bowl of some homemade booze. Then dice some veggies mix with squirrel and fry `em in a skillet. Take the homemade booze left in your bowl and tip it up, and kill it. Cook your diced veggies and your squirrel until they smell real nice. Serve `em with some collard greens upon a pile of cooked white rice.
1 lb. of cow intestines 1lb. of cow heart 1lb. of cow liver 3 Tbls. of black pepper salt to taste to clean intestines – run water through intestine until all bile is removed. Peel skin from off outside of intestines ( this is important, if you don’t it will be like eating a tire tube. cut intestines into 1 inch long pieces. Put in large pot cut fat from beef heart and any white skin that is left on it, there might be some tubular looking strand on the inside remove those also. Cube heart into ½ inch pieces. Put in pot. Cube liver into ½ inch pieces set aside. Add water to the pot until there is about ¼ inch of water over meat. Add black pepper, bring to a boil and cook for 10 minutes, then add liver continue to cook for another 5 minutes. Salt to taste Serve over rice.
1 Elephant 200 cups Water 700 ts Salt Pepper, to taste 650 (10 oz.) cans brown gravy 2 Rabbits (optional) Remove tusks; wash well; cut into chunks - takes about 2 weeks. Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455 degrees for about 4 weeks, or until tender. This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of cooking, but do so only if necessary because most people do not like to find hare in their stew.
1 Possum, dressed -(formal?casual?) -salt -pepper 1 Onion, chopped 1 Opossum liver, chopped 1 tb Fat 1 c Bread crumbs 1 Hard-cooked egg, chopped 1/4 ts Worcestershire -(worst-for-wear, I call it) 1 ts Salt Water Bacon slices Rub possum with salt and pepper. Sauté onion and liver in the fat. Mix in crumbs, egg ad seasonings. Add enough water to moisten. Stuff in opossum's cavity. Truss like a fowl. Put in uncovered roasting pan. Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350 deg. until tender, about 2.5 hours. Serve with baked sweet pototoes. Possum should be cleaned as soon as possible after shooting. It should be hung in a cool place for 48 hours. It is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is no strong flavor or odor contained in the fat.
1 Pig's head, cleaned and -tongue removed 1 ts 5-spice powder 2 tb Salt 1/2 c Mien see (ground brown bean -sauce) Or 1/2 c Oyster sauce 1/4 c Bourbon 1 c Honey, combined with 1 c Boiling water Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink and pour a kettleful of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375 degrees for 1-1/2 hours. Lower heat to 325 degrees and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head.) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with water- cress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce.
2 lb Lynx meat 4 tb Fat 1 Small onion, chopped 1 ts Salt 1/4 ts Pepper 1/4 ts Summer savory 1/4 ts Oregano 4 Potatoes, quartered 4 Carrots, diced 1/2 Celery, chopped 2 tb Flour 1/2 c Cold water 1 ts Worcestershire sauce Wash meat well, pat dry, and cut into 2 inch cubes. Melt fat in a heavy pot, add meat and cook until nicely browned. Add onions and seasoning. Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours. Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tender. Make a paste of the flour and water and add to the stew, stirring gently until thickened. Just before serving add the Worcestershire sauce. Serve hot. Serves 4.
1 large bag of pork rinds 1 brick of Velveeta Cheese 1/4 cup sour cream 6 slices of crispy bacon 1 small onion 1/4 cup maple syrup 2 jalapeno peppers 1/2 bag of chocolate chips (butterscotch chips may be substituted) Place the Velveeta cheese and chocolate chips in a large crock pot. Heat on low for approximately 1/2 hour. Crumble the bacon into small pieces. Dice the onion and peppers on a cutting board. After the cheese and chocolate has completely melted, add the bacon, onions, and peppers. Pour in the sour cream and maple syrup. Mix thoroughly and cook for another hour on low. Dip each pork rind into the fondue and place on a sheet of wax paper. Let the coated pork rinds cool. Dip each pork rind into the fondue again and repeat the procedure. Place the rinds into the freezer and serve chilled with anchovies.
1 Beaver, skinned and 1/2 ts Ground cloves -cleaned 1/2 c Brown sugar 1/2 c Vinegar 1/2 c Dry white wine or apple 1 tb Salt -juice 2 ts Soda 1 c Pineapple juice 2 tb Dry mustard Juice and grated rind of 3 tb Mixed pickling spice -1 lemon 1 ts Cinnamon 1. Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water 2. The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes. 4. Drain and rinse beaver, pat dry and place in a roaster. 5. Mix mustard, spices, sugar, wine and fruit juices and spread over beaver. 6. Cover and roast at 325 degrees F. until tender, basting frequently.
2 skunks. skinned and cleaned 1 tbsp. salt Water to cover 2 cups bear fat or lard 2 egg yolks, beaten 3 cups milk or cream 1-1/2 cups flour 1/2 tsp salt 2 tbsp baking powder Clean and wash the skunks, making sure the scent glands are removed. Cut into small serving size 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 minutes. Remove all the scum that rises to the surface of the water. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder. Mix real good until the batter is like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees F. Dip the pieces of skunk in the batter and fry them in the deep fryer til golden brown. Drain well and serve.
1 Woodchuck 1 tb Salt 1 c Flour 4 tb Fat 1/2 ts Salt 1/4 ts Pepper 1. Skin and clean woodchuck and cut into 6 or 7 pieces 2. Put in pot, add salt and enough water to cover and parboil for 1 hour. 3. Remove meat from the broth, and drain. 4. Dredge meat in flour, salt and pepper. 5. Melt fat in heavy fry pan and saute woodchuck until nicely browned. Serves 6
1 crow stuffing of your choice salt and pepper shortening flour 2 Pie crust mixes 2-3 hard-boiled eggs Stuff the crow. Loosen joints with a knife but do not cut through. Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside. Prepare pie crusts as directed. (Do not bake) Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool. Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top. Bake at 450 degrees for 1/2 hour.
6 crows 3 bacon slices stuffing of your choice 1 diced carrot 1 diced onion chopped parsley hot water or stock 1/4 cup shortening 1/4 cup flour buttered toast Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock. Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary. Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan. Serve each crow on a thin slice of moistened toast, and pour gravy over all.
3 crows 1 Tbsp lard/shortening 1 pint stock or gravy 2 Tbsp cream 1/2 cup mushrooms salt and pepper cayenne pepper Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them. Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste. Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream. Arrange the mushrooms around the crows on a hot platter.
In a large kettle containing salted water boil for at least 2 hours a pig's head, some pork skin, several pounds of fat pig's cheek or other fat pork, an extra pig's tongue or two, and a couple of pig's knuckles. Remove the meat from the bones and cut into 1-in. cubes. Put the skin through a food chopper and mix it with meat. Add about a pint of pig's blood and enough fat from the surface of the cooking stock to make a moist and soft mixture. Season with salt, black pepper, paprika, and a generous amount of crushed garlic. Stuff this mixture into one or more cleaned pigs' stomachs, sew up the openings, and then simmer the stomach just below the boiling point for about 2-1/2 hours. Drain the stomach, prick it in several places, place a lightly weighted board on top of it, and allow it to cool. Instead of simmering, the stuffed stomach may also be smoked.
1 rattlesnake 1/4 cup melted butter 1 teaspoon garlic salt 1. Find one full grown rattlesnake 2. Kill it 3. Remove head & rattle, being sure not to break any of the capsules because they can be harmful. (CAUTION: a snake can still bite, even when dead.) 4. Skin it, clean it, & remove entrails, but keep 5. Cut into finger-long portions 6. Put snake, melted butter, and garlic salt together in tin foil packet 7. Put packet on open flame, letting the snake boil in the butter for 7 - 8 minutes. 8. Remove packet from flame 9. Let cool for 2 minutes 10. Remove snake, peel meat from bones, and enjoy!!!!
1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 tsp. salt Chop up hog jowls and and collard greens and boil 'em until tender. In a separate pan you should have lightly browned the truffles. Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay. Serves 4.
1 dead porcupine 1 egg 1 cup dry noodles 1 cup industrial strength spices 1. Cut the fleshy part of belly out and dice. Discard the rest of the carcass. 2. Place 6 cups of water into hub cap and bring to a boil. 3. Add diced meat, and all remaining ingredients. Simmer for 30 minutes.
2 cn (16oz) plain baked beans 1 ts Worcestershire sauce 1/4 c Brown sugar 2 tb Bbq sauce 1 tb Teriyaki sauce 8 Beef knockwursts --TOOLS-- 2 sm Saucepans lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.
8 Really Thin Slices of Smoked ham (not Shoulder) 8 Thin Slices of Gouda cheese (or use your favorite cheese) 1 Heaping Cup shredded Swiss Cheese 5 tb Mayonnaise made with Safflower (not SOYBEAN) oil. 4 Mushrooms 3 tb Butter 1 Tomato 8 md Thin slices of French Bread Let the swiss stand open at room temperature for twenty minutes before you start. Wash the shrooms, pull of the feet, and slice the heads thinly. Slice the tomato thinly as well. Make four sandwiches in the following fashion: Spread both pieces of bread with mayo. You must use the mayo like glue to hold the sandwich together. Now sprinkle both sides generously with the shredded swiss.now glue a slice of ham onto the swiss shred. Now glue on some sliced tomato on one side, followed by a slice of cheese, shrooms, more cheese. Now glue the other half on top of this. Butter the OUTSIDE of the sandwich lightly, then Grill it on a grill, in a skillet (my favorite) or in a sandwich thinger until both outsides are toasted just the way you like it. Enjoy. WARNING: Do NOT substitute MIRACLE WHIP, REDUCED CALORIE MARGARINE, etc. in this recipe. It is immoral and illegal to attempt to eat LustBurgers without clogging one's arteries. If the idea of a fried sandwich full of ham and cheese and glued together by mayonnaise made from fat and more fat grosses you out, then LustBurgers are not for you!
Ingredients (4 servings) 500 g Cow's udder (a generous lb) 1 Egg, beaten Plain breadcrumbs 100 g Butter (7 Tbsp) Salt Pepper Instructions In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides. Serve with lettuce. Serves 4.
Stuffed Camel 1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice 2 kilos pine nuts 2 kilos almonds 1 kilo pistachio nuts 110 gallons water 5 pounds black pepper Salt to taste Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
5 Feet medium hog casings 4 lb Opossum, trimmed of all fat cubed 1 lb Pork fat, cubed 2 ts Salt 2 ts White pepper 1 ts Tabasco sauce 1 ts Crushed cumin 1 ts Oregano 2 ts Sweet paprika Prepare casings. Mix remaining ingredients, grind using the coarse disk and stuff into casings. Twist off into 3-4" links. Cook by sautéing in oil until well browned.
Brown a sliced onion, some diced salt pork, some crushed garlic, chopped parsley, and chopped celery in a mixture of olive oil and lard. Add cubed calf's lungs and brown them thoroughly. Add a wineglass or so of white wine, some peeled tomatoes, salt and pepper, and cook about a half hour. Add a generous quantity of previously cooked kidney beans and a little water, cover, and simmer for about an hour. Add some chopped sweet basil the last few minutes of cooking.
Simmer a boned-out calf's head, a calf lung and heart, an onion stuck with cloves, and a bay leaf in water to cover until the meats are tender. Cut the meat into pieces. Fry chopped onions in butter until golden, stir in some flour, and then enough of the strained stock to make a smooth sauce. Add some white wine and a little sugar. Reheat the meat in butter, pour the sauce over it, and serve with mustard and black bread.
Salt and pepper pieces of lungs and fry them in butter until well browned. Sprinkle with flour, stir well, and cook for a few minutes more (or thicken with blood). Cover with dry red wine or a mixture of wine and stock. Add a bouquet garni and some crushed garlic. Cover and bake in a moderate oven for 1 1/2 hours. Transfer the pieces of lung to a shallow baking dish and add some chopped and fried bacon, diced or whole mushrooms, and a number of small onions (and/or carrots) fried in butter or with the lean bacon. Cover with the strained cooking liquid and return to the oven for an additional 30 minutes. Garnish with croutons
Boil the heart and lungs of a calf in salted water until tender and cut them into thin strips. Sauté some chopped onions in lard until golden, and 1 teaspoon or so of paprika, a little tomato puree, a generous amount of crushed garlic, and a bit of marjoram. Stir a few minutes, then add the meat, salt, and a little of the stock. Cover the pan and allow it to simmer about 15 minutes. Add some chopped tomatoes and chopped celery leaves. Thicken with a few bits of flour blended with lard and continue to simmer for another 10 minutes
Basic Preparation Beat the lungs with a mallet or flat side of a cleaver to expel most of the air. Trim out the main bronchi and cartilaginous parts. Calf Lung Provence Style / France Cut beaten calf's lungs into thin pieces and poach them for 30 minutes in salted water. Drain and dry them. Dredge with seasoned flour. Add them to a pan containing chopped onions fried in oil until golden and cook together until the lungs begin to brown. Add chopped tomatoes, chopped parsley, crushed garlic, salt, pepper, and a generous amount of white wine. Simmer for a half hour.
1 Moose heart 1 c Fine bread crumbs 1 Stock of celery, chopped 1/2 ts Salt 4 tb Melted butter 1 Small onion, chopped 1/2 ts Sage 1/4 ts Pepper Flour, salt and pepper for dredging. Wipe heart with a damp cloth, soak overnight in salted water, then drain. Mix stuffing ingredients in order given. Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening. Dredge heart in flour, salt and pepper. Dot with butter or dripping. Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally.
CALICO BEAR 1/2 lb. Bacon, cut crosswise into postage-stamp sized pieces 1/2 lb. bulk Pork Sausage 1 lb. Ground Bear 1 large onion, chopped 1/2 cup catsup 2 to 4 Tbs. cider or wine vinegar 2 Tbs. yellow mustard (like French’s®) 1/3 cup brown sugar 1/3 cup dark molasses 1 Tb. Kitchen Bouquet® or Chinese brown sauce 1/4 tsp. Tabasco® Sauce 1 can Butter Beans 1 can Kidney Beans 1 can Pork & Beans 1 can Lima Beans 1 can Great Northern Beans In big skillet, fry Bacon, Sausage and Bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco® and Kitchen Bouquet®. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours.
5 To 6 duck webs 1/2 lb Broccoli 2 To 3 Chinese dried -mushrooms, soaked 2 sl Ginger root, peeled 2 Scallions (spring onions) 2 tb Rice wine (or sherry) 1 ts Soy sauce 1/2 tb Sugar 1 ts Salt 1 Star anise 2 tb Oyster sauce 1 ts Sesame seed oil 1 tb Cornstarch (corn flour) 4 tb Oil Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours. Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve. The oyster sauce enriches the subtle taste of the duck webs
1 5 to 6 pound roast of bear 1/2 c Vinegar 1 tb Salt 4 c Water 3 Strips thick sliced bacon or salt pork 1 Large onion, quartered 3 tb Butter 1 ts Salt 1/4 ts Pepper Trim all fat from the roast. Wash well Soak meat for at least 2 hours in water, salt and vinegar. Remove and pat dry. Place meat in a roaster, lay strips of bacon on top and place quarters of onion beside it. Roast at 35O degrees F. for about 3 hours. 15 minutes before serving, remove bacon strips, coat top of roast with butter and sprinkle with salt and pepper. Roast another 15 minutes and drizzle butter on top two or three times during this period. Serve Hot. Serves 6 to 8.
1 Beaver, skinned and cleaned 1 ts Salt 1/2 c Vinegar 1/4 ts Paprika 1 tb Salt 1/4 c Butter 2 qt Water 1 md Onion, sliced 2 ts Soda 1/2 c Water 1/2 c Flour 1 c Sour cream 1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover. 2. The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse beaver and cut into serving pieces. 4. Dredge each piece of meat thoroughly in the seasoned flour. 5. Melt butter in a heavy fry pan and brown the pieces of meat. 6. Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender. 7. When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.
1 Good sized cooked hoot owl, boned and chopped 1 Stalk celery, diced 1 Onion, chopped 1 tb Oil 10 oz Package frozen broccoli, cooked and drained 1 c Sour cream 10 1/2 oz Can cream of hoot owl soup Salt and pepper to taste Warm tortillas 1 1/2 c Hoot owl broth 1 c Grated rat cheese Mix the chopped owl, celery, onion, oil, cooked broccoli, sour cream, hoot owl soup, salt, and pepper together. Then you let them sit while you and the boys play "Never beat your Mother with a Great Big Stick." Be sure you don't play more than 6 choruses. Roll all of this stuff into the warm tortillas and place them in a baking dish. Then pour the hoot owl broth over them. You cook all of this stuff in a 325F oven for 20 minutes, or 3 choruses of "Dirty Me, Dirty Me, Oh How I Hate Myself." Make sure the onions are done. Then the last 5 minutes of cooking, place the grated rat cheese on top. Dish out the warm tortillas and hot sauce.
Ingredients: Tomatoe Sauce (depends on possum) 1 tsp.-1 cup Chili Powder (Depends on Taste and possum) 1 Large possum or 3 small (If you ran over the possum better make it 4) 1 large pot or two large ones if the first isn't enough. 5-10 chili peppers (depends on taste and possum) 5-10 red peppers (depends on taste and possum) 5-10 jalapenio peppers (depends on taste and possum) How ever much Cayenne Pepper you like, it depends on your taste and possum. 1 tsp. Black Pepper a pinch of salt Chili Beans for extra flavor And whatever other ingredients that are hot and spicy you would like to add. Directions: 1. Skin possum(s) 2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead. 3. Put some tomatoe sauce in the pot(s). Then add the possum. 4. Chop peppers 5. Skip step four if you don't want chopped peppers; it doesn't matter. 6. Put the rest in and let set for a long dang while. 7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner. 8. Serve. Enjoy 9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner. Serving size of Meal-depends on how much you put in and on the possum.
1 possum (whole) 1 qt. cold water 1/8 cup salt 5 beef bouillon cubes 2 bay leaves 3 celery stalks (chopped) 2 onions (sliced) 1 bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.
Ingredients: 1 young, fat possum 8 sweet potatoes 2 tablespoons butter 1 tablespoon sugar salt Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
2 Seal brains 1 tb Salt 1 tb Vinegar Water to cover 2 tb Egg powder, mixed with 6 tb Luke warm water 1/2 c Flour 1/4 c Milk 1/2 ts Salt 1/4 ts Pepper 1/4 ts Mixed herbs 2 tb Melted butter Fat for deep frying Wash the seal brains in salted water. Remove loose skin and blood. Soak the brains in fresh cold water for 1 hour, changing the water two or three times. Cover with water to which 1 tablespoon salt and 1 tablespoon vinegar has been added and boil for 15 minutes. Drain and pat dry. Mash the brains until soft and light. Mix the flour, eggs and milk together, beating well to make a soft smooth batter. Add the brains, melted butter, herbs, salt and pepper to the batter, and mix well. Drop tablespoons of the mixture into hot fat and deep fry until golden brown. Drain the fritters well before serving. Serves 4.
1 Large seal heart 1 c Bread crumbs or cooked rice 1 ts Parsley 1/2 ts Sage 1/2 ts Salt 1/4 ts Pepper 2 tb Onion flakes, softened in lukewarm water Slices of fat bacon 2 tb Melted butter Soak the heart in salted water overnight. Wash the heart well and trim off the fat, large veins and thread-like cords Cut the heart into thick slices. Grease a casserole well with butter. Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly. Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter. Cover tightly and bake in a moderate oven for at least 2 hours. Serves 4.
1 Sheep's lungs (illegal in the U.S., may be omitted) 1 Sheep's stomach 1 Sheep heart 1 Sheep liver 1/2 lb Fresh suet (kidney leaf fat is preferred) 3/4 cups oatmeal (the ground type, NOT the Quaker Oats type!) 3 Onions, finely chopped 1 tsp Salt 1/2 tsp Freshly ground pepper 1/4 tsp Cayenne 1/2 tsp Nutmeg 3/4 cup Stock Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips," mashed turnips, nips of whisky.
1 Suckling pig, about 7 pounds 1 lg Roasting chicken, about 6 pounds 6 Egg yolks 1/4 ts Powdered saffron 1/2 c All-purpose flour 1/4 c White wine 1 tb Fresh parsley leaves, very finely chopped 1 tb Flour "The extraordinary "beasts" created by these instructions never were seen on land or sea. A bestiary pair, these chicken and pork visual as well as edible delights were intended to startle as well as feed. The creation of such illusion foods was an important contribution of the medieval cook to the flamboyant art forms of the medieval feast." Bake the chicken and the suckling pig separately at 375 F until tender; the chicken ought to take 2 hours, the suckling pig closer to 3. Cut the chicken in half with the incision running around the body behind the wings. The forward half is thus separated from the hind parts. Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal. With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon. Each is now a cockentrice. Turn oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour to make a thick fluid. Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvellous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent. Mix the parsley in white wine with flour until the green color well permeates the fluid. If not a bright green, add two drops of green food coloring. Paint on "feathers" or designs for final embellishing of the cockentrice, your fancy guiding your hand.
6 Crow breasts 1 quart sauerkraut 6 strips bacon 1/3 cup chopped onions Brown the crow breasts in a skillet, when browned, place them in a casserole dish on top of a 1 1/2 inch layer of sauerkraut. Lay a strip of bacon on each breast and sprinkle the onion on them. Next layer over them again the sauerkraut and some of it's juices. Bake at 350 deg, for 2 hrs. Enjoy!
2 Beaver tails 1/4 ts Pepper 1/2 c Vinegar 1/4 c Butter 1 tb Salt 1/4 c Sherry or cooking wine 2 ts Soda 1 ts Dry mustard 1/4 c Flour 1 ts Sugar 1/2 ts Salt 1 tb Worcestershire sauce
1 lb Pigs' ears 3 Whole star anise 1 Two-inch slice fresh ginger -root 1 c Raw carrots cut in thin -julienne 1 Cucumber * 2 Green onions ** 1/2 c Plum sauce or mango chutney -mashed Salt and freshly ground -pepper Lemon juice to taste Butter lettuce leaves Toasted sesame seeds * peeled, seeded and cut in -2-inch julienne ** tops only, slivered lengthwise and cut in 2-inch julienne It is important that all ingredients in this recipe be well chilled. Prepare pigs' ears according to Steps I and II in the basic instructions. Discard water and return ears to pot with water to cover, star anise and ginger. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender. Remove ears, let cool and chill. Cut into thin strips (1/8 inch). Combine pigs' ears, carrots, cucumbers and onions and toss lightly with plum sauce. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired. Serve on crisp lettuce and sprinkle with sesame seeds. Serves 6.
3 Fruit bats, well washed but either skinned nor eviscerated, Water 1 tb Finely sliced fresh ginger, 1 lg Onion, quartered, I knew if we were patient, this would become available. For all of you who have been waiting patiently to make your fruit bats into fruit bat soup, here's a recipe. The following is a genuine recipe from Micronesia. Fruit bats, or flying foxes, are furry, fruit and nectar eating bats about the size of small rabbits. The make very affectionate pets. Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream. 1. Place the bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth into a second kettle. 2. Take the bats, skin them and discard the skin. Remove meat from the bones and return meat, and any of the viscera you fancy, to the broth. Heat. 3. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Yield: 4 servings.
Collect the blood of a freshly-killed duck or goose and stir in 1/4 cup 6% vinegar. Seal and refrigerate until ready for use. In pot, combine duck or goose wings, neck, rump, heart and gizzard with 8 cups of cold water. Bring to a boil, skimming off scum until no more forms, reduce heat and simmer one hour. Add several peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus the standard portion of soup greens (minus the Savoy Cabbage) and simmer another 1 to 1 1/2 hours or until meat comes easily off the bone. Dice the giblets, remove the meat from the bones, dice, and return to the strained stock. The soup vegetables may be diced and returned to the pot or used in another dish per your preference. Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes. Fork-blend 2-3 Tbs flour with the blood and vinegar mixture, add about 1/2 cup stock 1 Tbs at a time, stirring constantly, then return to the pot. Season with salt and pepper, a pinch or 2 ground juniper berries (optional) sugar and a bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicey undertones. Simmer gently several minutes and serve over egg noodles, noodle squares, grated potato dumplings or cooked, diced potatoes. Variation: Fork-blend 1/2 cup sour cream with the flour and the blood-vinegar mixture before adding to the stock. The soup greens are the standard Polish mix.
1 Iguana 1 1/2 quarts of iguana broth (or chicken broth) 2 Chicken bouillon cubes 1 Clove of garlic 1 Leek 1 Tomato, coarsely chopped 1 Onion, studded with 3 cloves 1 Green Pepper, quartered 1/4 small Cabbage 1 tsp Cumin 1 dash Nutmeg Salt and Pepper 2 oz Vermicelli Kill, clean, skin and cut the Iguana into serving pieces. Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside. Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).
12 fresh lean cow udders 1 pint of whipping cream 1 cup of brown sugar 1 can artichoke hearts 1 stick butter 1 small filleted smelt 1 container of Nair Soak the cow udders in Nair to remove the hair. Repeat several times if necessary until all hair is removed. Rinse in warm water. Place a stick of butter into a warm frying pan. Wait until all of the butter has melted, then add the cow udders. Fry them for 15-20 minutes until golden brown. Chop the artichoke hearts and smelt on a cutting board into fine pieces. In a large bowl, add the whipping cream, brown sugar and the chopped artichokes and smelt. With a mixer on low, whip until creamy with a consistency like vanilla pudding. Remove the udders from the pan and make a long slice down the side of each udder. Spread the pudding mixture into each slit. Serve warm or cold and have an "Udderly Wonderful" snack.
1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar
Featured Fishing Sites: