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Backwoods Bound       editor@backwoodsbound.com 10-28-2002 10:51 AM
Does anyone have any recipes they want to share? We could use recipes for all game and fish. We really need recipes for deer summer sausage, turtles, geese, ducks, pheasants and rabbits. Any sent will be posted on the site and/or in the monthly newsletter. Thanks and keep them coming.
alan s.       bow70@aol.com 4-22-2003 00:50 AM
3 1/2 - 4 lb. rabbit
Salt & pepper
About 1/2 c. flour
Butter, salad oil or other fat
About 3 tbsp. onion, sliced, 1/2 c.
Liquid, 1-2 c.

Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned.
alan s.       bow70@aol.com 4-22-2003 00:51 AM
1 (2-3 lb.) rabbit
Celery tops
1 med. chopped onion
2 tbsp. butter
1 garlic clove, chopped
1/2 c. chopped celery
3/4 c. water
1/4 c. dry wine
1 c. ketchup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings
alan s.       bow70@aol.com 4-22-2003 00:51 AM
3 or 4 average potatoes
2 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried summer savory
1 c. finely chopped celery
1 rabbit
2 lg. carrots, quartered
1 lb. bacon
1 or 2 c. hot water

1. For dressing, mash potatoes to make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up. 2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position. 3. Place quartered carrots beside it on the racks. 4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, continue cooking until done. 5. Shortly before done, remove bacon and let rabbit burn.
alan s.       bow70@aol.com 4-22-2003 00:53 AM
One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.
alan s.       bow70@aol.com 4-22-2003 00:54 AM
squirrel stew, georgia style
2 squirrels, cleaned, cut into 6 pieces each
2 c bouillon
Leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes
2 c fresh lima beans
2 tbs flour
2 lg ripe tomatoes, peeled
1 tsp salt
1 c fresh corn kernels
1/4 tsp pepper
1 tsp Worcestershire sauce
2 lg onions, thinly sliced
1-2 tbs flour
Fry salt pork until very crisp, then remove pieces from the pan. Dredge squirrel in seasoned flour and sauté in hot fat until brown on all sides. When nearly brown, add onions and cook until soft. Place meat in dutch oven, together with broth and celery tops. Cover and bake at 350 for 1 hour. Remove celery tops, add lima beans, tomatoes, corn and Worcestershire sauce. Cover and bake until vegetables are tender-about 30 min. Skim off excess fat and thicken gravy with flour and 1/2 c cold water. Serve hot topped with crisp pork cracklings.
alan s.       bow70@aol.com 4-22-2003 00:57 AM
Elk Sausage
2 lbs elk meat
1 tbs chopped garlic
˝ tbs Tender Quick seasoning salt
˝ tbs black pepper
˝ tbs anise seed
˝ tbs fennel seed
˝ tbs ground chili
1 cup chopped onions
Hog gut casing (buy at sausage shop)
Mix all the ingredients in ˝ cup of water. Run your meat through a grinder. Mix up the ground meat with the ingredients by working it in with your hands. Work in a cup of fresh chopped onions. Run a ball of water through a couple feet of the hog gut casing to make sure that it doesn’t leak. Roll the end of the casing on to the spout of the stuffer. Have a friend put the meat in the top of the stuffer as you’re pushing it in with a tool and loading up the casing. When filled, tie off the end of the casing and poke holes in the casing to let out trapped air. Give the sausage a twist about every 4-spread fingers worth. The casing will shrink when you fry the sausage.
alan s.       bow70@aol.com 4-22-2003 01:00 AM
Cougar Steaks - Mountain Lion
Yield: 2 Servings


1 lb Cougar steak
3 tb Cooking oil
1 ts Bacon fat


Marinate steaks for 2 to 3 hours in your favorite meat marinade. Dry
steaks and flour both sides of meat. Fry in skillet with oil and bacon fat
over medium heat until cooked.
this recipe yields 2 servings.
Joe       proverbs1130@hotmail.com 1-5-2006 5:48 PM
Does anyone have recipes for coyote and/or fox? Me, my dad and brother are just getting into predator hunting and even though they are a nuisance I still don't like to kill without eating.
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