While we here at DFA mourn the loss of all the furry little animals that give their lives so these recipes can be created, we realize that with rising grocery prices these recipes can help you save on your grocery bill when times are tough.
Note* If any of these species are not commonly found on roadsides in your geographic area, you may easily substitute such other carrion delicacies as armadillo, alligator or mongoose meats. Be creative.
While we here at DFA mourn the loss of all the furry little animals that give their lives so these recipes can be created, we realize that with rising grocery prices these recipes can help you save on your grocery bill.
Two pounds, reasonably fresh raccoon, cut into one-inch cubes; one-half cup homemade French dressing; two green peppers, cut into squares; one large onion, cut into one-inch pieces; one-third pound mushroom caps.
Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.
Serves six, unless your lucky enough to find two dead raccoon's along side the road then you can serve 12. Party time!
Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.
Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.
One possum, skinned, pieced
Couple of onions, potatos, other veggies yer
choice ..chop or slice em ....however
1 can of mushroom soup
2 cans of beef gravy
1 can of water
Tbsp each of pepper, garlic salt
Boil the possum meat in a large pot of water
with a half cup of salt for about half a day.
Pour the water out and add all the stuff to it.
Bring to a boil, then simmer covered 4 to 8 hrs.
Serves 8 (or 1 for a week).
Gravy is good sopped up with week-old bread.
You can eat other stuff with it too.
(TIP: 3 day old roadkill is more tender and
easier to skin)
Needed are:One 25 to 30 lb beaver (save the tail for beaver-tail soup)
Two cups flour
One cup bacon drippings
Salt and pepper to taste or 4 bay leaves or 4 medium onions, chopped.
First, scoop up a beaver. Skin it and take it the skin your local trading post. It's as good as cash. After skinning the beaver, remove all fat. Cut into serving size pieces. Soak in salted water overnight.Rinse meat well in cold water and drain. Roll meat in flour. Brown in skillet with bacon drippings and season with salt and pepper. Place in roaster alternately with bay leaves and onions. Add a small amount of water to remaining drippings in skillet and pour over meat. Roast at 350 degrees for 2 and one half hours or until tender. Uncover and brown 15 minutes before serving. Goes great with a California Merlot.