Wild Foods and Game Recipes

Alligator

While I've never caught or prepared alligator myself, I have eaten it.  Prepared right, its a feast ... just keep in mind that the delicious tail comes with a head full of teeth that might object.  [grin]

From:  http://www.foodrefer...

ALLIGATOR
How About A Thanksgiving Gator?
Alligator is very adaptable to a variety of preparation methods. Many chefs simply grill, saute? or fry the various cuts of meat and serve it as part of a main entree. Restaurants frequently serve alligator as an appetizer. Producers and processors in the alligator business are also pursuing more value-added products like sausage and ground patties.

Alligator meat is finding a growing niche. Over 30 percent of all the alligator producers' income in Florida comes from the sale of the meat. To further spur sales, the industry is increasing its efforts to educate consumers and restaurants about the attributes of the meat. When compared to other meats, such as beef, chicken and fish, alligator is low in fat and calories and high in protein.

ALLIGATOR ATTRIBUTES
The white meat has a fine, light-grained texture that many people compare favorably to pork and chicken.

BUYING, STORAGE AND HANDLING
Remember to purchase seafood last and keep it cold during the trip home.

Frozen:
Alligator is usually purchased frozen. Alligator meat is sold frozen as a bone-in, deboned, or deboned and tenderized product. Handle the meat as you would any other frozen product; mark the package with the date you purchased it and make sure it is tightly wrapped to prevent freezer burn. Thaw the meat in the refrigerator and use promptly. Do not re-freeze once thawed.

Fresh:
Remove all excess fat on the outside of the cut and between the meat layers. For extra tenderness, use a meat mallet or a cuber and then cut across the grain of the meat to yield meal-sized portions. For freezer storage, wrap tightly with cellophane and freezer paper to prevent freezer burn for up to four months.

PREPARATION
? Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
? After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
? Always marinate seafood in the refrigerator.
? Discard marinade; it contains raw juices which may harbor bacteria.
? When marinade is needed for basting reserve a portion before adding raw seafood.

COOKING
Alligator has its own unique flavor that is easily enhanced with seasonings and sauces. Many of your favorite recipes for veal, chicken and seafood can be successfully prepared with alligator.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
Calories 110 
Calories From Fat 20 
Total Fat 2 g
Saturated Fat .5 g
Cholesterol 55 mg
Sodium 55 mg
Total Carbohydrates 0 g
Protein 24 g

American alligator, the source of legal alligator products sold in the United States, has been removed from the endangered species list for over 10 years. Not so long ago the sale of alligator leather was banned in response to the alligator's status as an endangered species. But that has changed due to the alligator industry's conscientious effort in preservation programs that protect the wild alligator in its natural habitat. Now when consumers select alligator products, they are making an investment in preserving the American alligator as a viable natural resource.

The increased abundance of American alligator products is not by accident, but is due to the conscientious conservation efforts on the part of the producers and the agencies that monitor the harvest.

Florida Department of Agriculture and Consumer Services www.fl-seafood.com


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Feb 07, 2007 at 10:57:50 AM CST

Alligator Recipes

PICKLED GATOR

2 pounds alligator meat
2 teaspoons paprika
1 cup white vinegar
1 cup chopped red onions (large pieces)
1/2 cup vegetable oil
2 garlic cloves, minced
2 teaspoons minced garlic

Cut meat into bite-sized pieces and sprinkle with paprika.
Coat skillet with cooking spray and cook meat on medium for 6 to 7 minutes. Remove meat from skillet and let cool.
When meat is cool combine with vinegar, onions, oil and garlic. Refrigerate overnight, stirring occasionally.
Remove meat and onions from marinade and serve with salad greens or pasta.  Yield: 6 servings

SPEARED GATOR

2 pounds alligator meat
1/2 cup water
3 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin seed
1 teaspoon paprika
12 wooden skewers

Cut alligator meat into approximately 1 inch by 1 inch cubes. Place four to five pieces of the meat on each wooden skewer until all the meat is used. Put skewers in a flat bottom glass container and set aside. Combine next five ingredients and mix well. Brush mixture onto spears, making sure they are coated on all sides. Marinate in refrigerator for 1 hour. Cook 6 to 8 inches over medium hot coals for 6 to 7 minutes on each side. Can be served hot or cold. Yield: approximately 12 gator spears

STEWED GATOR

2 pounds alligator meat
2 tablespoons olive oil
1 cup chopped onions
1 teaspoon chopped garlic
1 28-ounce can diced tomatoes
6 ounces tomato paste
1/4 cup chopped fresh basil
2 teaspoons paprika
1/4 teaspoon black pepper
1 cup dry white wine
1/4 cup chopped fresh arugula

Cut meat into 1 inch pieces. Heat oil in large sauce pan over medium-high heat and sauté meat for 4 to 5 minutes. Add onions and garlic; cook until onions are tender. Add tomatoes, tomato paste, basil, paprika and pepper. Cover and bring to boil; reduce heat and simmer for 10 minutes, stirring occasionally. Add wine, cover and simmer on medium heat for 30 minutes. Add arugula, mix thoroughly and serve. Yield: 6 servings

Crocked Alligator Recipe

10-14 Florida gator ribs ( alligator )
1 tbs. salt
6 oz. barbecue sauce
1 tbs. pepper
1 tbs. garlic powder

Season alligator ribs. Fill crock pot with ribs. Pour barbecue sauce over ribs. Cover and cook until tender.

Fried Alligator Recipe

2 lb. Florida alligator meat, cut into bite-sized pieces
Garlic, salt and pepper
3 Florida eggs
3/4 cup Florida milk
3/4 cup flour

Season alligator cubes with garlic, salt and pepper to your taste. Combine eggs, milk and mix well. Roll each piece of alligator in flour. Deep fry at 325 until golden brown.

GATOR JAMBALAYA

1 1/2 pounds prime cut Florida alligator meat
1 cup tomato sauce
1/2 cup chili sauce
1/2 cup chopped snow peas
1/2 cup finely chopped red bell pepper
1/2 cup chopped yellow squash
2 teaspoons ground thyme
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 cup vinegar
2 tablespoons all-purpose flour
1/2 cup chopped green onions
cooked rice

Chop alligator meat into small pieces. Combine alligator meat and next nine ingredients in a glass dish. Cover and microwave on high for 6 minutes, stirring after 3 minutes.
Combine vinegar and flour; mix well. Stir into alligator mixture. Cover and microwave on high 4 additional minutes.
Remove dish from microwave, and stir in green onions. Serve with rice.  Yield: 4 servings

GATOR - TATER SALAD

2 pounds Florida alligator meat
1 tablespoon vegetable oil
1/2 cup chopped Florida pecans
3/4 teaspoon minced garlic
2 cups chopped potatoes, skin on, boiled
1 cup Caesar salad dressing
1 cup chopped red bell pepper
3/4 cup crumbled Feta cheese
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon black pepper

Cut alligator meat into bite-sized pieces. Heat oil in skillet over medium heat; add meat and cook for 5 minutes, turning once. Add pecans and garlic and cook an additional minute. Remove mixture from skillet and let cool. Combine the cooled meat with remaining ingredients; mix well. Chill overnight. Yield: 6 servings

MARINATED GATOR RIBS

2 pounds Florida alligator ribs
1/4 cup cider vinegar
1/3 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon season salt
1/2 teaspoon season black pepper

Place ribs in a shallow glass dish or large resealable plastic food storage bag. Pour vinegar over ribs; toss to thoroughly coat all pieces well. Cover dish or close bag; marinate in vinegar for 15 minutes in the refrigerator. Combine juice, oil, salt, and pepper until well blended.
Reserve 1/8 cup marinade for basting. Add remaining marinade to ribs. Turn and coat well. Marinate in the refrigerator for 45 minutes. Remove ribs from marinade; discard marinade. Grill over medium coals about 45 minutes or until ribs are tender, basting frequently with 1/8 cup marinade.  Yield: 4 servings

Sautéed Alligator Medallions in Dijon Mustard Sauce

1 lb. Florida alligator meat
4 extra large Florida eggs, beaten
1 1/2 cups all purpose flour
1/2 cup drawn butter seasoned with salt and pepper

Dijon Mustard Sauce
1 cup mayonnaise
1 tbs. Dijon mustard
1 tsp. soy sauce
1 tsp. Florida lemon juice
Combine all ingredients and mix well.

Make sure meat is free of fat. Cut meat into small medallion like pieces and tenderize with a meat mallet until very thin. Roll the medallions in seasoned flour making sure the meat is completely covered. Dip each piece into beaten eggs. Then quickly sauté in hot sauté pan with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.

Smothered Alligator

2 lb. Florida alligator meat

1/4 cup cooking oil
1 Florida onion, chopped fine
1/2 cup Florida celery, chopped fine
1 Florida bell pepper

1/4 cup shallots, chopped fine
1 bay leaf
1/4 tsp. basil, chopped fine
salt and pepper
1/4 cup Florida parsley, chopped fine

Sauté onions in oil until golden brown, and bell pepper, and celery. Sauté until tender, add meat and seasonings, simmer for 40 minutes. Then add parsley and shallots about 5 minutes before serving.

ALLIGATOR COCKTAIL FRITTERS

From:  The Bounty Of Central Florida by Valerie Hart
Yield: Approximately 12 Fritters

1 pound alligator tail meat, finely ground
1 Florida sweet onion, chopped fine
1 green bell pepper, chopped fine
1 clove garlic, minced
1/2 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon mace
1/2 teaspoon dry mustard
1 teaspoon salt
2 extra large eggs, beaten
2 tablespoons melted butter
1 tablespoon Worcestershire sauce
Optional: 1 teaspoon Florida hot sauce
Canola or peanut oil, or a combination

Grind the alligator or pulverize in a food processor. Add the chopped onion, pepper and minced garlic and pulverize with the alligator in the machine.  Sift the flour with the baking powder, mace, dry mustard and salt.  Beat the eggs. Add the flour mixture. Add the melted butter, Worcestershire and hot sauce, andcombine with the alligator mixture.  Pour canola or peanut oil or a mixture of both into a skillet 1 -inch deep. Heat to 380°F (the bubbling stage). Drop the batter 1 tablespoon at a time into the hot oil, turning the fritters over with a slotted spoon as they brown. Remove when browned on all sides.  Serve with Key Lime wedges and Tartare Sauce.

Alligator Sauce Piquante recipe

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside. Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes. Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.  Serve over cooked rice.  NOTE: Any fowl or seafood can be used in place of the alligator meat.

Alligator and Ham Soup Recipe

2 lb Alligator meat
2 tb Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Cloves
Garlic
Bay leaf
Thyme
Parsley
Salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.

Alligator Balls Recipe

1 lb Chopped alligator meat
1 Egg
1 tb Finely chopped onions
1 tb Finely chopped celery
1 tb Finely chopped parsley
2 tb Finely chopped shallots
2 ts Lemon pepper
1/2 ts Salt
1/4 c Bread crumbs
1 c Cooking oil
Flour to dredge

Combine all ingredients, form 1 inch diameter balls, allow to set one hour. Dredge in flour and fry till brown. Serve hot.

Alligator Etouffee Recipe

1 lb Alligator meat - cut in thin strips
1/2 lb Butter (2 sticks)
1/2 c Green onions - chopped
1/4 c Parsley - chopped
2 Garlic cloves - minced
4 Celery stalks - chopped
1 cn Tomatoes
-salt, cayenne and black
-pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice.

Grilled Cajun Style Gator Tail Recipe

4 To 6 Lbs Gator Tail
Lemon wedges

Cajun Seasoning Mix:

12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Feb 07, 2007 at 11:15:07 AM CST

[ Parent ]

Venison

This was a mainstay of my extended family's diet when I was a child.  It still plays a prominent role in many households' budgets.  When thinking of venison/deer don't think "Bambi," think about big, potentially mean, bucks (males) with sharp antlers.  Some of them can be rather Rambo-ish when not handled properly.

Some deer do suffer from a wasting disease.  Check with your local hunting and fishing clubs and/or licensing bureau to see what is going on in your area.

From:  http://www.whfoods.c...

High in Protein and Iron, Yet Low in Saturated Fat

Venison is a very good source of protein, while, unlike most meats, it tends to be fairly low in fat, especially saturated fat. Four ounces of venison supplies 68.5% of the daily value for protein for only 179 calories and 1.4 grams of saturated fat. Venison is a good source of iron, providing 28.2% of the daily value for iron in that same four-ounce serving. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores is a good idea--especially because, in comparison to beef, a well known source of iron, venison provides well-absorbed iron for less calories and fat. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.

B Vitamins for Better Energy and Cardiovascular Health

Venison is also a very good source of vitamin B12, providing 60.0% of the daily value for this important vitamin, as well as good or very good amounts of several other of the B vitamins, including riboflavin (40.0% of riboflavin's daily value), niacin (38.0% of niacin's DV) and vitamin B6 (21.5% of the DV for B6).

Vitamin B12 and vitamin B6 are both needed to prevent a build up of a potentially dangerous molecule called homocysteine in the body. High levels of homocysteine can cause damage to blood vessels, contribute to the development and progression of atherosclerosis and diabetic heart disease, and greatly increase the risk of heart attack or stroke. Homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status. In addition, vitamin B12 has also been shown to be helpful in protecting colon cells from the effects of carcinogenic toxins, thereby reducing the risk of colon cancer.

The riboflavin in venison may be able to help reduce the occurrence of migraine attacks by improving the energy metabolism of the cells of those who suffer from migraine headaches. Riboflavin (vitamin B2) plays at least two important roles in the body's energy production. When active in energy production pathways, riboflavin takes the form of flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN). In these forms, riboflavin attaches to protein enzymes called flavoproteins that allow oxygen-based energy production to occur. Flavoproteins are found throughout the body, particularly in locations where oxygen-based energy production is constantly needed, such as the heart and other muscles.

Riboflavin's other role in energy production is protective. The oxygen-containing molecules the body uses to produce energy can be highly reactive and can inadvertently cause damage to the mitochondria and even the cells themselves. In the mitochondria, such damage is largely prevented by a small, protein-like molecule called glutathione. Like many "antioxidant" molecules, glutathione must be constantly recycled, and it is vitamin B2 that allows this recycling to take place. (Technically, vitamin B2 is a cofactor for the enzyme glutathione reductase that reduces the oxidized form of glutathione back to its reduced version.) .

Niacin (vitamin B3), yet another B-vitamin in venison, has been shown to reduce the risk of developing osteoarthritis by as much as half. Like its fellow B-complex vitamins, niacin is important in energy production. Two unique forms of vitamin B3 (called nicotinamide adenine dinucleotide, or NAD, and nicotinamide adenine dinucleotide phosphate, or NADP) are essential for conversion of the body's proteins, fats, and carbohydrates into usable energy. Niacin is also used to synthesize starch that can be stored in the body's muscles and liver for eventual use as an energy source.

So the next time you are planning on meat for dinner, try the iron-rich, vitamin-packed alternative to beef. Venison can add variety to your diet as well as good health to your life.

Description

Venison is a highly prized, wonderfully delicious and nutritious meat that comes from deer which are either wild or farm-raised. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full, deep taste that is somewhat akin to a deeply woody, yet berry-like red wine. It features a texture that is supple and tender.

The scientific name for the deer family is Cervidae.

History

Historians suggest that venison has been consumed as a food longer than other meats, including beef, chicken and pork, that are more popular today. While venison and other wild game have roamed the lands for millennia, the practice of domesticating venison for food seems to have begun in ancient times, during the Stone Age. While the ancient Greeks seemed to be the first civilization that printed a guide to hunting, the ancient Romans lauded the pleasures of hunting and consuming wild game. Today, venison is enjoyed by many cultures who still rely upon hunting to gather their food. In addition, for a variety of reasons including maintaining the natural population of the animals, farm raised venison is becoming more popular. Today, New Zealand and the United States are the leading countries specializing in the domestication of venison.

Safety

Venison and Purines
Venison contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called "gout" and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as venison.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Feb 07, 2007 at 15:07:11 PM CST

Venison Recipes

Venison recipes abound all over the internet.  I've included links to some of the best that I've found.

http://international...

http://www.dnr.state...

http://www.venisonwo... (this is a commercial site but it does have some free recipes)

http://allrecipes.co...

http://www.best-veni... (a commercial site, but also contains information on processing venison for use and a few recipes)

http://www.martinsbu... (old site so is slow loading, but lots of recipes)

http://www.texascook... (article on cooking venison with some good hints)

http://www.hidetanni... (Venison recipes from taxidermists)

http://www.venison-m... (both deer and elk recipes here)

http://www.broadleaf... (wild game gourmet)

http://www.virtualci...

http://www.bowhuntin... (lots of wild game recipes)

http://www.whitetail...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Feb 07, 2007 at 15:19:44 PM CST

[ Parent ]

Hubby brings me home several deer a year

I just do not like it. I did not grow up eating it so perhaps that is why. I did however grow up eating octopus stew which he will not touch..

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Wed Feb 07, 2007 at 15:24:49 PM CST

[ Parent ]

Oh [cring] [shudder] Yuck!!

Mojo ... I could have done without the visual for octopus stew!!!  Sorry ... but octopus and squid absolutely gross me out for some reason.  I'll eat most anything ... or at least try it once ... but I tried squid once and it made me sick as a dog. 

Venison can have a gamey taste.  My folks soak it in a salt water bath to get rid of that.  It also needs to be kind of slow cooked sometimes or it can be tough and string-y.

Try mixing it half-and-half with ground beef or with beef stew chunks.  Most folks haven't been able to tell the difference when I've done that.

Part of the problem is that there isn't near as much fat on venison as there is on beef or other domesticated food animals.  Without that marbeling, the texture is just too different for some folks.

But hey ... if you can eat octopi you are entitled to not liking something else.  LOL!  You go girl! 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Feb 07, 2007 at 15:42:43 PM CST

[ Parent ]

I Prefer Venison

Having had both stewed tentacles and venison, I'm far happier with a big piece of venison on a plate than I am a bowl of stew!  I thought rattlesnake made better stew.  Downright good - turtle, too. 

My mother said you have to soak venison overnight in salt water, add fat to it when cooking, cook it slow (and with onions - helps to cut down on the gamey taste that some people dislike).  I used to add lots of black pepper, too.

I haven't had any for years - but if I could have what I really want, it would be fried rabbit (or fried frog legs).

That's not exactly my idea of hardship eating. 

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by: Clawdia @ Wed Feb 07, 2007 at 16:50:06 PM CST

[ Parent ]

I've had some really tasty venison stew recently.

My mother said you have to soak venison overnight in salt water, add fat to it when cooking, cook it slow (and with onions - helps to cut down on the gamey taste that some people dislike).  I used to add lots of black pepper, too.

All true, but cook it with bacon, too.  It provides the fat you need and imparts a flavor that makes venison so much better than it is on its own.  


Millions for defense, but not one cent for tribute!

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by: flubergasted @ Wed Mar 26, 2008 at 16:53:10 PM CDT

[ Parent ]

venison

I like venison, but I prefer elk. It`s better than beef,in my book.And, bigger.

  Taste depends on how well it was handled afterwards, and the diet of the animals. Ones that live in the junipers are strong, those need soaking. But, those who live near oaks, now that`s good eating.

There is no pleasure in having nothing to do; the fun is in having lots to do and not doing it." -Mary Wilson Little

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by: cactus @ Wed Feb 07, 2007 at 17:54:06 PM CST

Maybe diet is why elk from the high country tastes so much better? n/t

Millions for defense, but not one cent for tribute!

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by: flubergasted @ Wed Mar 26, 2008 at 16:53:58 PM CDT

[ Parent ]

Uh, I'll have the chicken, please ;/

It is better to look ahead and prepare than to look back and regret.

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by: Grace RN @ Wed Feb 07, 2007 at 21:42:17 PM CST

Wild Plants

Wild plant varieties vary greately between geographic regions.  Because of this extreme diversity it is difficult to talk about specific species of plants.  In the interest of brevity, I've located several links to sites that should prove helpful to anyone wanting to include wild plants or "foraging" in their prep plans. 

I will note a few fruits and plants that are fairly common ... i.e., blackberry, dandelion, etc. ... and do sections on them.

http://www.wildmanst... (website works with frames so you will need to use the menu on the left side of the page to navigate through the various topics)

http://www.wildmanwi... (UK specific foraging, also a section on foraging and the law)

http://www.fws.gov/m... (US Fish & Wildlife Service site on harvesting wild rice)

http://www.living-fo... (Living and Raw Foods - a dietary lifestyle)

http://www.backwoods... (article on harvesting acorns)

http://www.natureski...

http://www.ediblepla...

http://www.foraging....

http://community-2.w...

http://www.prodigalg...

http://www.wildcraft... (commerical site but worth the look)

http://search.yahoo.... (search engine for "edible plants")

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Thu Feb 08, 2007 at 08:16:36 AM CST

Elk

Since someone mentioned Elk, I'll work on that next.  I have to admit, the only Elk I've ever had was Elk jerky.  It was pretty good but I honestly couldn't tell the difference between elk and venison jerky.

From:  http://www.foodrefer...

ELK (WAPITI)
These majestic animals are widely distributed in North America, Europe and Asia.

North American First Nations call them wapiti. Elk was the name given by the first English settlers in what is today the USA.

Elk are much like deer and vary in weight between 300 - 500 kg. They are primarily herbivores, but also eat twigs, juniper berries and shrubs.

Elk meat is lean and tough, requiring marinating, grinding or stewing.

Today, elk are farm raised in New Hampshire, Pennsylvania, Virginia, Michigan, South Dakota, New Mexico, and Arizona.  In Canada Manitoba, Saskatchewan and Alberta operate elk farms.

Elk are slaughtered and butchered more or less like beef. Restaurateurs and consumers can buy by mail order ground meat, legs, stewing meat, steaks and tenderloins.

Most of the time the meat is frozen.

Farm raised elk meat flavour depends very much on the type of feed they are given, but in general the taste is mildly gamy and very lean. People on diet prefer elk meat over beef.

Elk meat has more gastronomic value in Europe than in North America.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Fri Feb 09, 2007 at 10:11:25 AM CST

Elk Recipes

Barbeque Elk Burger

1 1/2 lbs Elk Burger
1 Medium Onion
1 Can Tomato Soup
1 Tbsp Vinegar
3 Tbsp Brown Sugar
1/2 Tsp Worchestershire Sauce
1/2 Cup Catsup
Salt, Pepper and Chili Powder to Taste

Brown elk burger and onion.  Add rest of ingredients and simmer on the stovetop for 30 minutes

Cheesy Elk Lasagna

1 lb Elk Burger
1 (32 oz) Jar Spaghetti Sauce
12 oz Cottage Cheese
1 1/2 Cups Sour Cream
Uncooked Lasagna Noodles
1/2 Cup Parmesan Cheese
2 Cups Mozzarella Cheese

Preheat oven to 350 degrees.  Brown meat.  Combine meat and sauce and set aside.  Combine cottage cheese and sour cream.  Combine mozzarella and parmesan cheese, set aside.  Lay in 9 x 13-inch pan; meat sauce mix, uncooked noodles, cottage cheese mix and mozzarella cheese mix.  Cover with foil and cook for 75 minutes.  Remove foil after 40 minutes.  Can be made up ahead of time and frozen.

Elk Burgundy

3 lbs Elk Sirloin Roast
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Cup Burgundy Wine
1 Tbsp Kitchen Bouquet
1 Medium Onion, Sliced
1 lb Mushrooms
Salt & Pepper to Taste

Put all ingredients above except mushrooms in covered pot and place in preheated oven at 300 degrees for 2 hours.  Mix in mushrooms and uncover the last 1/2 hour.  Serve over rice or noodles.  (Note:  Can also prepare in crockpot on low for 8 to 10 hours).

Elk Cavatini

1/2 Box Rigatoni Noodles
1 lb Elk Burger
1 Medium Onion, Diced
1 Pkg Pepperoni
Salt & Pepper
1/2 Cup Diced Green Pepper
1 Large Jar Ragu Spaghetti Sauce
1 Cup Grated Mozzarella Cheese

Boil noodles until tender.  Brown hamburger and onion.  Combine all ingredients and put in greased casserole dish.  Top with cheese.  Bake at 350 degrees for 30 to 45 minutes.

Elk Chops Supreme

2 Tbsp Butter
6 Elk Chops
Salt & Pepper
2 Cups Mushrooms (quartered)
2 Medium Onions (chopped)
1/4 lb Bacon, Diced
2 Tbsp Flour
1 1/2 Tsp Paprika
1 Cup Heavy Cream
1 Cup Canned Beef Broth
Boiled Rice

Preheat oven to 375 degrees.  Butter a 9 x 16 glass baking dish.  Melt 2 tbsp butter in a large skillet over high heat.  Season elk chops with salt and pepper.  Add to skillet and sear until brown, about 2 minutes per side.  Transfer chops to baking dish.  Top with mushrooms.  Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp.  Mix in flour and paprika.  Increase heat to medium high.  Stir in cream and broth and bring to boil, stirring constantly.  Season with salt and pepper.  Pour sauce over mushrooms and elk chops.  Transfer to oven an dbake until chops are tender;  about 20 to 25 minutes.  Serve over boiled rice.  Makes 6 servings.

Elk Meatball Appetizers

2 lbs Elk Burger
2 Eggs, Lightly Beaten
1 Cup Mozzarella Cheese
1/2 Cup Dry Bread Crumbs
1/4 Cup Onion, Finely Chopped
2 Tbsp Parmesan Cheese, Grated
1 Tbsp Catsup
2 Tsp Worchestershire Sauce
1 Tsp Italian Seasoning
1 Tsp Dried Basil
1 Tsp Salt
1/4 Tsp Pepper
Sauce Ingredients:
1 (10 oz) Jar Grape Jelly
1 (10 oz) Jar Chili Sauce

In a bowl, combine meatball ingredients; mix well.  Shape into 1-inch balls.  Place on rack in shallow roasting pan.  Bake at 350 degrees 10 to 15 minutes.  Remove meatballs.  Combine jelly and chili sauce in 3-quart saucepan.  Cook over medium heat until jelly is melted, stirring to mix well.  Add meatballs.  Simmer for 1/2 hour on stovetop or place in crockpot on high for 1 hour or low for 2 hours

Elk Paprika

3 Minced Garlic Cloves
3 Tbsp Olive Oil
2 lbs Elk Round Steak
1 Tsp Paprika
1 Tsp Salt
1 Cup Beef Broth
1 Tbsp Worchestershire Sauce
8 oz Sour Cream
2 Tbsp Flour

Heat oil and brown garlic while cutting meat into bite size pieces.  Toss meat chunks with salt and paprika.  Brown the meat in the garlic oil.  Add broth and worchestershire sauce to meat.  Cover and cook slowly for 2 hours or until tender.  Add more water if needed.  Add sour cream and  teaspoon additional paprika.  Simmer for a few minutes.  Remove steak.  Thicken the broth with the flour placed in 1/2 cup of water.  Stir until smooth and serve with meat in serving dish.

Elk Pepper Steak

1 lb Elk Sirloin Steak
1 Clove Garlic, Crushed
1 Tsp Ground Ginger
2 Tbsp Oil
1 Tsp Salt
1/2 Tsp Pepper
2 Medium Onions, Thinly Sliced
1/2 Tsp Sugar
3/4 Cup Beef Broth
1/4 Cup Soy Sauce
6 oz Water Chestnuts, Sliced
2 Large Green Peppers, Cut into Strips
1 Tbsp Cornstarch, Dissolved in 1/4 Cup Cold Water

Cut steak across grain into 1/8 inch slices.  Saute garlic and ginger in oil in skillet until garlic is golden.  Add steak slices and brown lightly, about 2 minutes.  remove meat and place in crockpot.  Mix salt, pepper, onions, sugar, beef broth, soy sauce and water chestnuts and pour over the meat in crockpot.  Simmer on low for 7 hours.  Add green peppers and simmer for an additional hour.  Add cornstarch mixture and simmer until thickened.  Serve plain or over hot cooked rice.

Elk Stew

2 lbs Cubed Elk Steak
2 Medium Onions
3 Stalks Celery
4 Medium Carrots
1 Cup Tomato Juice
1/3 Cup Quick Cooking Tapioca
1 Tbsp Sugar
1/4 Tsp Pepper
1/2 Tsp Basil
2 Medium Red Potatoes

Mix together and cook on low in crockpot 8 hours or until vegetables are done.

Slow Cooked Elk Roast

3-4 lb Elk Roast
2 Tbsp Soy Sauce
1 Tbsp Worchestershire Sauce
1 Tsp Garlic Powder
1/2 Tsp Seasoned Salt
1 Pkg Dry Onion Soup Mix or 1 Slice Onion
1 Can Cream of Mushroom Soup
1 Cup Water

Place elk roast in crockpot.  Pour soy sauce and worchestershire sauce on top of roast.  Sprinkle on garlic powder, seasoned salt and dry onion soup mix or sliced onion.  Mix mushroom soup and water and pour on top.  Cook on low 8 to 10 hours.

Sour Cream Elk Enchiladas

1 lb Ground Elk
1 Small Jar Picante Sauce
1/2 Pkg Taco Seasoning
1 Can Refried Beans
8 oz Sour Cream
1 Can Cream of Mushroom Soup
1 Pkg Large Soft Shell Tortillas
2 Cups Shredded Cheddar Cheese

Brown elk burger, add picante sauce; simmer for 15 minutes.  Add taco seasoning and refried beans.  Let simmer while mixing sour cream an dsoup together.  Fill shells with meat sauce and sprinkle with some of the cheese.  Roll up and place seam-side down in a cake pan.  Cover shells with sour cream and soup mixture.  Sprinkle with remaining cheese.  Bake at 375 degrees for 30 to 40 minutes or until it bubbles and the cheese melts.  Makes 8 to 10 shells.

Wild Rice Elk Casserole

2 Cups Raw Wild Rice
4 Cups Water
2 Tsp Salt
2 lbs Ground Elk
1 lb Fresh Mushrooms
1/2 Cup Celery
1 Cup Chopped Onion
1/4 Cup Chopped Black Olives
1/4 Cup Soy Sauce
2 Cups Sour Cream
2 Tsp Salt
1/4 Tsp Pepper
1/2 Cup Slivered Almonds
Parley Sprigs for Garnish

Wash wild rice.  In covered pan, gently cook wild rice in water with 2 tsp salt for 45 minutes.  Drain rice.  Brown ground elk, set aside.  Saute mushrooms, celery and onion in butter for 5 minutes.  Combine soy sauce, sour cream, salt an dpepper.  add cooked rice, elk and sour cream mixture to the vegetables in pan.  Add almonds, saving a few for garnish.  Place in lightly greased 30-quart casserole.  Bake at 350 degrees for 1 hour, uncovered.  Add water if needed, stir several times.  Garnish with almonds and parsley.  12 servings.

http://www.recipezaa... (Elk Salami)

http://www.recipezaa... (Bacon Wrapped Elk or Venison)

SWISS ELK STEAK

2 lbs. elk round, cut 1-inch thick
6 Tablsp. flour
2 tsp. salt
1/4 tsp. pepper
4 medium onions
6 Tablsp. shortening
1/2 cup chopped celery
1 clove garlic, minced
3/4 cup chili sauce (optional)
3/4 cup water
1 cup green pepper, chopped
1 can tomato sauce

Combine flour , pepper and salt. Pound into both sides of elk round with side of plate or a mallet.  Cut into seving-size portions. Peel and slice onions.  Heat skillet. Brown onions lightly.  Remove from skillet and add shortening. 
Brown elk steak on both sides.  Place elk steak in greased cake pan with celery, garlic, chili sauce, tomato sauce, green pepper and onions. Pour over steak. Cover and bake at 350 degrees for 2 hours or untill done.

http://www.biggamehu... (Elk and Venison Recipes)

ELK MEAT LOAF

2 eggs
1 can (8 oz.) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds ground elk
3 Tablespoons brown sugar
3 Tablespoons Dijon mustard
3 Tablespoons apple cider vinegar

In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs, salt, and pepper. Add elk and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and vinegar then pour over the top of the meatloaf. Bake uncovered at 350 degrees for 70 minutes.

ELK MEAT CHILI

2 pounds ground elk
1/2 cup chopped onion
3 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (28 ounces) pork and beans, undrained
1 Tablespoon brown sugar
1 Tablespoon chili powder (or more to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano

In a Dutch oven, cook elk, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Yield: 6-8 servings.

BARBEQUED ELK ROAST

3 pounds elk round, leg, or rump roast
12 oz. can beer
3 cloves garlic
2 onions, sliced
3 bay leaves
salt & pepper to taste
2 cups barbecue sauce

Trim excess fat. In large bowl, mix beer, garlic, salt, pepper, onions, and bay leaves. Add elk meat (marinade should cover meat). Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove elk and onions from marinade and place in crock-pot. Pour 1 cup barbecue sauce over top. Cover and cook on low for 10 to 12 hours. Serve with remaining barbecue sauce.

http://www.wapiti.ne... (more elk recipes)

http://www.elkusa.co... (ground elk recipes)

Elk Mincemeat recipe

4 pounds lean chopped meat
2 pounds chopped beef suet
3 pounds brown sugar
2 cups molasses
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1/2 pound citron, chopped
8 cups peeled, sliced apples
1 quart brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon powdered clove
1 teaspoon each nutmeg and allspice
2 teaspoons salt

Cook meat, suet, brown sugar, molasses, cider, raisins, currants and citron slowly, stirring occasionally, until sugar and citron melt. Add apples and cook until tender. Add remaining ingredients; heat to boiling. Pour into hot jars; seal and store.  Makes 20 pints.

Sweet and Sour Elk recipe

1 envelope onion soup mix
1/4 cup water
1 (12 ounce) jar apricot preserves
1/2 cup Russian or Catalina salad dressing
1/4 cup packed brown sugar
1 tablespoon cider vinegar
1 1/2 pounds elk steaks, cut into 1/2-inch strips
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice

In a bowl, combine soup mix and water; let stand for 15 minutes.  Add preserves, salad dressing, brown sugar and vinegar; mix well.  Place elk in a greased 13 x 9-inch baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees F for 45 minutes.  Uncover and bake 30 to 40 minutes longer or until meat is fork-tender. Serve over rice. Yields 4 to 6 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 09, 2007 at 10:27:18 AM CST

[ Parent ]

Elk vs. Moose

Thought I'd mention (for the sake of any Europeans reading this) that Kathy's elk recipes are for the American elk (Cervus canadensis) and not for the animal that is called elk in Europe (Alces alces), which is known as a moose in North America!:

Elk:
http://en.wikipedia....

Moose:
http://en.wikipedia....

Although, for all I know, the recipes might still work!

Thanks for this diary, Kathy.  You're sure making me hungry! ;-)

Proud FAF-er.

---

by: Theresa42 @ Sat Feb 10, 2007 at 02:00:11 AM CST

[ Parent ]

Rabbit

I haven't eaten much of this.  The only thing my grandparents did was keep rabbits out of the garden, they didn't raise them for food.  Now the people that lived next door to my other grandparents in the city did keep rabbits in the backyard.  I thought they were pets until I asked their son about which was his favorite and he explained -- fairly gently for a teenager -- that they weren't pets, they were food.  Wake up call.  [grin]

So I've eaten more rabbit than I know, but obviously couldn't tell the difference in what it was; I probably thought it was chicken.  LOL!

From:  http://en.wikibooks....

(Adapted from the public domain USDA article Focus on Food Safety of Rabbit)

Fresh or frozen, rabbit meat is sold all year round. It can be used in most of the ways in which chicken is used.

Rabbits sold for food are North American cottontails, crosses between New Zealand and Belgian varieties, Chinese rabbits, or Scottish hares. The meat is fine grained and mild flavored. Like other lean meat, poultry, and fish, rabbit meat is a good source of high quality protein. Because the meat is so lean, it is possible to develop a syndrome known as "rabbit starvation" if rabbit is used exclusively as a food over time. In practice, rabbit starvation is highly unlikely to occur in modern society given the amount of dietary fat consumed by the average person.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 09, 2007 at 11:26:41 AM CST

Rabbit Recipes

As with any recipe, feel free to substitute prep items for fresh.  The links go to sites with an index of rabbit recipes.

RABBIT STEW

1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

Rabbit Coq Au Vin

8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together.  Season with salt and pepper. Dredge the rabbit in the seasoned flour.  Dip the rabbit in the egg wash, letting the excess drip off.  Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes.  Remove the crispy bacon from the pan and reserve. Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.  Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and sauté for 2 minutes. Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper.  Add the thyme and bay leaves. Add the rabbit to the vegetable mixture.  Add the wine and chicken stock. Bring the liquid up to a simmer and cover.  Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat.  Remove the rabbit pieces from the pan and set aside.  Blend the remaining flour and butter together into a smooth paste.  Whisk the paste into hot liquid.  Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes.  Stir in the parsley.  Season with salt and pepper if needed.  Serve the Coq Au Vin in individual bowls with crusty bread.  Garnish with the reserved crispy bacon.  Yield: 4 servings

Young Jackrabbit in Marinade

2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine

Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade. Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag.  Seal bag and shake to coat meat.  Fry meat over low to medium heat in skillet with canola oil or margarine.  Servings: 6-8

*Marinade for Young Jackrabbit
1 can beer
2 onions, sliced
Garlic powder, sprinkle
Paprika, sprinkle
¼ tsp. ground clove
¼ tsp. nutmeg
2 large bay leaves
Tarragon, pinch

Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat.  This may be cooked separately and served on top of the meat.

Colonial Rabbit

2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
½ onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
¼ cup very cold water
2 tbs. flour
4 tbs. currant jelly
½ lb. mushrooms, sliced

Flour meat and brown in skillet with oil.  Remove  meat from pan. Add chicken broth and bring to a boil. Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.  Add tomato puree and continue to simmer. Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth.  Return rabbit to pan.  When rabbit is cooked through, remove from mixture. Strain the mixture to catch bones. Sauté mushroom and add to broth or serve on the side.  Servings 4-6

Snowshoe Pot Roast

2 young snowshoe hares
*Maringade for Snowshoe Post Roast
½ onion sliced
Paprika, sprinkle
Garlic powder, sprinkle
1 cup stock or 1 can chicken broth
6 potatoes peeled and cubed
12 carrots, peeled and sliced

Preheat oven to 275º.  Marinate two hares in large  sealable plastic bag for 24 hours.  Place hares, with marinade, into roasting pot and add onion. Sprinkle meat with paprika and garlic powder.  Add stock or chicken broth to pot.  Roast, covered for 1 ½ hours.  Add potatoes and carrots and continue to cook until vegetables are finished.  Add more liquid, baste and turn hares as needed. Meat is finished when it falls off the bones.
Place hares on serving dish surrounded by potatoes and carrots.  Servings: 4-6 

*Marinade for Snowshow Post Roast
2 cups Burgundy wine
2 cups stock or 1 can chicken broth
¼ tsp. nutmeg, ground
¼ tarragon
½ onion, sectioned

Mix wine and stock or broth and transfer to large plastic storage bag. Add nutmeg, tarragon and onion.  Shake to mix.

Rabbit in Tarragon Sauce

Can be served over pasta.
2 rabbits, cut into serving pieces
Salt and pepper
4 tbs. olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
½ cup sherry
2 tsp. tarragon
1 cup heave whipping cream
1 tbs. Dijon mustard
¼ cup parsley, minced

Season rabbit with salt and pepper.  Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel. Add onion, carrot and celery to skillet.  Sauté 5 minutes.  Stir in enough flour to make a paste.  Blend in broth, sherry and tarragon.  Return rabbit to skillet.  Bring sauce to a boil and reduce heat to simmer.  Baste meat frequently for 45-60 minutes.  Remove rabbit to serving platter and keep warm in oven.  Strain and degrease sauce, discarding vegetables.  Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently.  Remove from heat and add mustard and parsley. Pout over sauce over rabbit and serve.

Rabbit Filipino

2 rabbits, sectioned
*Marinade for Rabbit Filipino
2 tbs. cornstarch

Marinate in special marinade for rabbit filipino 4 hours in the refrigerator. Place marinade and meat in a 3-4 qt. uncovered cooking pot or Dutch oven. Bring contents to a boil over medium heat.  Reduce hear and simmer, stirring occasionally to keep meat from sticking.  Simmer 30 to 40 minutes, or until rabbit is tender.  Remove meat and bay leaves from marinade and allow to cool. Place ½ cup marinade in a shaker with cornstarch and shake to mix.
Use only enough marinade/cornstarch to thicken the rest of the marinade. Discard what is not needed.  Ladle marinade over the rabbit and serve.

*Marinade for Rabbit Filipino
5 tbs. soy sauce
¼ cup palm vinegar
3 cloves garlic, crushed or pressed
2 bay leaves.
½ tsp. white pepper

In a stainless steel or glass bowl, combine all ingredients. Mix well.

Rabbit Fricassee

2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 tsp. thyme
¼ tsp. marjoram
Salt and Pepper
1 tsp. garlic powder
2 rabbits, cut into serving pieces
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch

Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade.  Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight.  Remove rabbit from marinade when ready to cook and dry well.  Strain marinade and save.
  Heat oil in a large skillet.  Sauté onions and garlic.
Cover and simmer 1-1 ½  hours or until tender.  Servings: 6-8

Rabbit Sauté

Serve over a bed of rice.
3 tbs. olive oil
2 rabbits, cut into serving pieces
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 16-oz tomato paste
1 tsp. thyme
4 bay leaves
1 tsp. sweet basil, rubbed
1 tsp. dry parsley
1 can black olives

Heat olive oil in large skillet and brown rabbit, garlic, and onions. Remove rabbit and drain on paper towel.  Pour in wine and bring to a boil. Add tomato sauce, thyme, bay leaves, sweet basil and parsley. Stir well; return to skillet.  Cover and simmer 30 minutes. Add olives and simmer 10 additional minutes.  Servings: 6

Crock Pot Rabbit

This dish is at its best served over rice with a fresh green salad.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry

Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours.  Remove rabbit from pot.  In a separate bowl, combine sherry and corn starch.  Pour into crock pot to thicken the sauce.  Return rabbit to the crock pot and mix.  Servings: 6-8 

Rabbit Sauce Picante

1 large wild or tamed rabbit (cut in 8 pieces)
  2 Tbsp butter
  1/2 cup chopped onion
  1/2 cup diced bellpepper
  1 Tbsp garlic
  1 12oz can tomato paste
  1 beef bouillion cube
  2 cups beef or rabbit stock
  1 cup all purpoose flour
  1 Tbsp lemon

Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of  flour. Brown rabbits good on all sides, next add onions, bellpeppers,  garlic and sautee stirring in the vegetables thoroughly.  Turn heat to medium  low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30  minutes add tomato paste and cook for 10 minutes, stirring often.  Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add  salt, red and black pepper to taste.I usually add 1/2 Tbsp of  Worchstershire sauce and three dashes af tabasco (I also live in Louisiana so its optional but accents rabbit great). Also add lemon.
Serve with steamed  rice garnished with fresh chopped parsley.

http://www.recipezaa... (51 rabbit recipes)

http://rabbithunting...

DEVILLED RABBIT

(serves 4)
1 rabbit washed in water with a little vinegar then diced
4 oz fat bacon, finely chopped
I large onion finely chopped
8 oz mixed carrots, leeks and turnips, diced
5 tbsp flour
1/4 Pt milk
1 pt water
1 tsp Worcester sauce
1 tsp curry powder
1 tsp salt
1/2 tsp pepper
garnish- finely chopped parsley

Sauté the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes.  Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about 1 1/2  hours. Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.

JUGGED RABBIT

(serves 4)
1 rabbit, portioned
3 Onions thinly sliced
2 carrots thinly sliced
2 tbsp quince jelly
2 tbsp apple jelly
5 tbsp butter or margarine
1 tsp pepper
1/2 cup flour
a little lemon juice
4 pts water
l tbsp port
bouquet garni (parsley, thyme and bay leaf)
2 tsp salt

Soak rabbit in cold water for a few minutes, remove and dry. Place the joints on a flat dish and sprinkle with salt and pepper. Pour over the port and place a few slices of onion on top of the meat. Marinade for I hour. Melt the butter or margarine in a large saucepan and fry the remaining onions and the carrots in it for 1 minute, then stir in the flour, a little at a time. Blend in the water then add the bouquet garni rabbits liver and simmer; covered for 3 hours. Remove the bouquet garni and serve at once garnished with parsley.

http://pan-am.uniser...

Rabbit with Cherries and Brandy

(serves 4)
1 Broadleaf Rabbit, cut up
1 cup Bing cherries, pitted and halved (if using frozen cherries, thaw and drain)
1 Tbls. unsalted butter
2 shallots, finely chopped
1/4 cup all-purpose flour
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 Tbls.olive oil
1/4 cup brandy
1/2 cup reduced-sodium chicken stock
1 tsp. chopped fresh rosemary
1/4 cup chopped parsley

Melt butter in a heavy skillet over medium high heat. Add the shallots and sauté until they turn soft and golden brown. In a shallow dish, combine the flour, salt, and pepper. Dredge the rabbit pieces in the flour mixture. Take the shallots out of the pan and set aside. Add the olive oil to the pan, medium high heat. Wait a minute for the oil to heat up and add rabbit, large pieces first. Sauté the rabbit until golden brown. Add more olive oil if necessary to keep pieces from sticking. Sprinkle cherries and brandy on top of rabbit. Holding pan away from you light brandy with a match. When flame is out add chicken stock and rosemary. Cover and simmer for about 45 minutes. Set aside rabbit and keep warm. Leaving pan over fire add onions and reduce to 3/4 cup. Return rabbit to sauce garnish with parsley and serve.

Curry Rabbit

1 Broadleaf Rabbit, cut up
4 Tbls. vegetable oil
1/4 cup butter or margarine
Flour
Salt and pepper

Curry Sauce:
1/4 cup butter or margarine
1 clove garlic, crushed
1 small onion minced
1 tart apple, chopped
1/2 Tbls. curry powder
11/2 Tbls. flour
1/2 tsp. salt
1/2 Tbls. lemon juice
11/2 cup chicken broth

Sprinkle rabbit lightly with flour, salt and pepper.  Heat pan with butter and oil, sauté rabbit until browned on all sides, about 6-7 minutes on each side. Pour off excess fat.

Sauce: In a saucepan, melt butter. Add garlic and sauté for about 3 minutes. Remove and discard garlic. Add onion, apple and curry powder. Cook stirring often, until onion is soft. Stir in flour and salt, continue to cook for 3 minutes. Add lemon juice gradually stir in chicken broth. Pour over browned rabbit, cover and simmer for about 30 minutes or until rabbit is tender. Add more chicken broth if needed. Serve over cooked rice. Serves 4 to 6

Honey Sesame Baked Rabbit

1 Broadleaf Rabbit
1/2 cup melted butter
1/2 cup honey
2 Tbls. prepared mustard
1 tsp. curry powder
1 Tbls. sesame seeds
1/2 cup sliced almonds
1/2 cup chicken stock or water

Preheat oven to 350oF. Cut up rabbit and arrange in shallow baking pan. Mix other ingredients and pour over rabbit. Bake for 11/4 hours basting frequently until browned.
Serves 4

Rabbit with Mango, Papaya and Pineapple

1 Broadleaf Rabbit
2/3 cup white wine
11/2 chopped fruit
1 Tbls. brandy
1 Tbls. sugar
Salt and pepper

Preheat oven to 425oF. Cut up rabbit, salt and pepper, cook for 10 minutes. Then reduce heat and cook an additional 45-60 minutes. In a skillet add wine, brandy and sugar and bring to a boil. Reduce by half. Remove skillet from heat and add fruit. Pour over top and serve.

http://homepage.ntlw...

http://www.weatherto... (also has some good advice on how to cook rabbit)

http://www.backwoods...

http://huntingsociet...

http://www.beaglesun...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 09, 2007 at 11:43:29 AM CST

[ Parent ]

Hi Kathy

I don't think cottontails are sold for food. I believe it is the domestic(european) rabbit, ie Oryctolagus cuniculus. The eastern cottontail is a differrent genus.. Sylvilagus floridanus.

Id do wildlife rehab and specialize in sylvilagus floridanus(cottontail) and sylvilague palustris(marsh rabbit) which are the two sylivilagus genus found in my area. Neither of these generally do well in captivity but the domestic(oryctolagus) rabbits do.

The two genus(oryctolagus and sylvilagus) do not interbreed.
Just a nitpick!

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 11:58:56 AM CST

[ Parent ]

Thanks mojo

I was copy-and-pasting.  That's why I give site links, especially if it is about the topics I know little about.  Which probably means I should link everything.  LOL!

I know several "urban homesteaders" that raise rabbits as food.  I need to talk to them and see what they have to say. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 09, 2007 at 12:03:27 PM CST

[ Parent ]

Kathy, I have two domestic rabbits

They are tame and fat. The cottontails and marsh bunnies I get in for raising or doctoring up are lean (all muscle)and I imagine would be stringy. Maybe like the difference in the taste of wild pig as opposed to domestic raised pig? The wild cottontails will die of a heart attack from stress in a heartbeat. To care for them before release requires that I put myself in a zen type of mode before handling them. They pick up on any stress I may be having. Just different personalities from domestic. Also tuleremia is something to watch out for in wild cottantails trapped for consumption.

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 13:56:26 PM CST

[ Parent ]

raising rabbits

We are seriously considering raising rabbits for meat. Does anyone here raise them? Could you give a recommendation on a breed?  Recently saw this on the Discovery Channel  http://dsc.discovery...

Our children change our lives, whether they live or not.
www.misschildren.org

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by: Carrey in VA @ Fri Feb 09, 2007 at 14:09:41 PM CST

[ Parent ]

Rabbits for meat means...

1. they are not pets.  You cannot name them.  Who's going to have the heart to butcher Cotton-tail or Floppy?

2. you learn how to butcher these animals.  It's messier than you think and the squeemish are going to faint. (gasp!)

3. you learn how to prepare, cook, and eat fresh meats that are not part of the normal food chain, like chicken or beef or pork.  This is what I call the 'yuck' factor.

and 4. you learn how to breed them so that they can be an ongoing resource. 

You can try going to the farms, buying a couple, and trying your hands at butchering them now, so you can get the hang of doing this before TSHTF, when things are much worse.  Good luck.  :)

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by: Kelly Phan @ Fri Feb 09, 2007 at 14:17:04 PM CST

[ Parent ]

I don't think I could eat my pet rabbits

People I know who raise them for meat say they scream when butchered. I know my wild ones scream when terrified or in pain...It is an awful sound.

My chickens I keep penned up and for eggs only. Better some protein eggs each day than a chicken dinner for one day. I am hoping if we have a pandemic they will be ok in their pen which is pretty tightly sealed against any animal intruders.

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 14:33:01 PM CST

[ Parent ]

what about hungry human intruders? :-( n/t

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by: crfullmoon @ Fri Feb 09, 2007 at 14:41:19 PM CST

[ Parent ]

LOL n/t

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 14:47:55 PM CST

[ Parent ]

So do cows and chickens and anything that's got a vocal chord.

I'm sure fish would scream too, if they could.  Who wants to be butchered?  But at this point in the game, it's eat or be eaten, not live and let live.  If I could butcher a couple of rabbits so my community could have a huge pot of hot rabbit stew, I would, and stave off hunger for another day.  Rabbit screams or no rabbit screams.

I'm so heartless, aren't I? (chuckle)

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by: Kelly Phan @ Fri Feb 09, 2007 at 15:21:33 PM CST

[ Parent ]

I could do a wild rabbit

but not one of my pets. I learned that a long time ago when one of my pet roosters was killed for the pot. Just couldn't eat him. Luckily I live on a lake with clean water and lots of fish!

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 15:32:01 PM CST

[ Parent ]

Oh another thing

The rabbits scream sounds like a human scream and that is what makes it so eerie.

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

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by: mojo @ Fri Feb 09, 2007 at 15:33:03 PM CST

[ Parent ]

Mojo, it's the sound of rabbit stew or roast rabbit, or whatever you fancy.

I used to buy live chickens and prepared them.  When I looked at them, I saw food, not scared animals with the fear of death in them. 

The more I butchered the poultry, the easier it got, until one day, I realized how insensitive I'd gotten to the feelings that my food was having about being prepared.  I don't think I would have the ability to butcher large animals, like cows or large pigs, but smaller animals and fish, I have no problems with.

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by: Kelly Phan @ Fri Feb 09, 2007 at 15:41:43 PM CST

[ Parent ]

kelly phan

Your right of coarse, I've never kill an animal on purpose, to eat or otherwise.  However, I have helped the inlaws cut and package a beef that was already in quarters.  We have always gotten there after the killing, hanging and quartering so I've never been there for that or seen that, but I do understand what has happened before we got there.

I'm not one of those people that think my meat comes from a grocery store wrapped in plastic.  I know that the cow is shot, skinned, hung, then its throat is slit,(at least at the inlaws house) while its hung, then it's gutted...ect.  I know that rabbits are cracked in the head, and then skinned and gutted.  Just cause I know HOW doesn't mean I wanna accually kill it myself.  But then, I've married a man who grew up doing that sort of thing, so I have someone to learn from.

What I'm looking for, mostly, is recommendations on breeds for meat.

Our children change our lives, whether they live or not.
www.misschildren.org

---

by: Carrey in VA @ Fri Feb 09, 2007 at 21:38:42 PM CST

[ Parent ]

Rabbits

The predominant breed of meat rabbit is the New Zeland White, the California rabbit, and the Flemish Giant. 

Here's a PDF on rabbit raising and breeds. 

http://www.csiro.au/...

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by: Kelly Phan @ Fri Feb 09, 2007 at 21:49:05 PM CST

[ Parent ]

Nutria: pest species, right? not up here (yet) n/t

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by: crfullmoon @ Fri Feb 09, 2007 at 14:44:53 PM CST

Protein & Caloric value of meat, including game

http://www.weightlos...

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by: EnoughAlready @ Fri Feb 09, 2007 at 22:43:59 PM CST

Dandelion Greens Recipe

http://www.heritager...

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by: EnoughAlready @ Fri Feb 09, 2007 at 22:53:29 PM CST

Skinner Texas Rattlesnake chili

http://www.geocities...

?2 Tbls. oil
?1/2 cup chopped onions
?1/2 cup chopped green pepper
?1 clove garlic, minced
?1 lb. lean ground beef
?*1 cup cubed rattlesnake meat (or chicken for the less adventuresome)
?2 Tbls. chili powder
?2 tsp. salt
?1 tsp. cayenne pepper
?8 cups fresh tomatoes,chopped,or two 14.5 oz. cans, undrained
?2/3 cups (6 ounce can) tomato paste
?2 cups water
?2 cups of macaroni (or other favorite pasta), uncooked

In 5 qt. saucepan or Dutch oven, heat oil and saute onion, greenpepper, and garlic until tender but not brown. Add ground beef and rattlesnake meat (chicken); saute until done, about 5 minutes. Stir in spices, tomatoes, and tomato paste. Bring to a boil, cover, then reduce heat and simmer about 2 hours. before serving, add water and return chili to a boil. Stir in uncooked pasta; continue boiling, stirring frequently, 10-15 minutes or until pasta is tender.
Makes about 6 servings

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by: EnoughAlready @ Fri Feb 09, 2007 at 23:03:17 PM CST

BBQ Squirel

Ingredients:
4 squirrels, quartered
~ 3 tbsp salt
~ 2 tsp pepper
~ 1 tsp garlic powder
~ 1 tsp onion powder
~ your favorite dry rub
~ 15 charcoal briquets
~ 3 handfuls hickory chips
~ your favorite bbq sauce 

Directions:
In a large pot, boil the squirrel in water seasoned with the salt, pepper, garlic powder and onion powder for 1 hour or until tender.

In the meantime, soak the hickory chips in water. Light the charcoal and let them get white hot. Place them to one side of your grill.

Remove the squirrel from the water and pat dry. Coat with your favorite dry rub.

Add one handful of wood chips to the hot coals.

Place squirrel on grill across from the hot coals. Cover and smoke for 1 hour. Add a handful of wood chips every half hour.

Add last of the wood chips and baste squirrel with bbq sauce. Smoke for another half hour basting another 3 - 4 times.

Serve with mashed potatoes, sweet corn and buttermilk bisquits.

 

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by: Kelly Phan @ Fri Feb 09, 2007 at 23:06:59 PM CST

Bunch of Game Recipes here:

http://www.frugalsqu...

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by: EnoughAlready @ Fri Feb 09, 2007 at 23:07:42 PM CST

Stewed Dog

6 pounds of  dog meat
1 1/2  cups  vinegar
60 peppercorns, crushed
6 tablespoons salt
12 cloves garlic, crushed
1/2 cup cooking oil
6 cups onion, sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper, cut into strips
6 bay leaves
1 teaspoon tabasco sauce
1 1/2 cups liver spread (liver pate can be substituted)
1 whole fresh pineapple, cut 1/2 inch thick (2 cans pineapple can be substitued)

  1. First, kill a medium sized dog, then burn off the fur over a hot fire.
  2. Carefully remove the skin while still warm and set aside for later (may be used in other recpies)
  3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
  4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender.
  5. Pour in tomato sauce and boiling water, add green peper, bay leaf and tabasco.
  6. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.

  * you can substiture lamb for dog. The taste is similar, but not as sweet or as rich in flavor.

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by: Kelly Phan @ Fri Feb 09, 2007 at 23:24:04 PM CST

OK ... another one I've never eaten

My dad said he had dog when he was in Thailand during the Viet Nam era.  Makes my eyes cross thinking about it, but I can understand that different cultures think differently about some animals.  Similar to the "sacred cows" vs. "hamburger still on the hoof" view of cattle.

Could I bring myself to kill and eat dog?  Hmmm.  Desparate times may call for desparate measures.  Kill a dog yes ... they can be downright feral and dangerous ... then eat the dog, I don't know.  I'm planning on not having to get that desparate.  (I hope and pray.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Sat Feb 10, 2007 at 13:33:22 PM CST

[ Parent ]

Kathy. :) I don't think I could stomach dog either.

But this is a desperate times thread, where we might have to kill rabbits and wild turkeys and deer to survive.  I figured I might as well put it up and out onto the table as a just-in-case scenario.  Like another poster said, in desperate times, people have even eaten one another just to survive.  I would like to stave that off as long as possible, even if it means we have to cook a dog to do so. 

In the mean time, I got lots of canned tuna and salmon and sardines, and lots of canned chicken and canned ham.  I'll be fine in the meat department for quite awhile. :) 

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by: Kelly Phan @ Sat Feb 10, 2007 at 15:02:55 PM CST

[ Parent ]

Squirrel Mulligan

6 large squirrels, cut up
1 pound butter or margarine
3 teaspoons salt
6 medium potatoes, peeled and chopped
6 medium onions, chopped
1 cup chopped celery
1 quart peeled tomatoes, chopped
1 (17 ounce) can cream-style corn
1 teaspoon red pepper
3 tablespoons granulated sugar
1 cup bread crumbs

Cook squirrels slowly in large pot with just enough water to cover the squirrels. Add butter and salt and cook until tender. Cool.

Remove meat from bones and return to stock. Add potatoes, onions and celery. Cook slowly until vegetables are tender.

Add tomatoes, corn, pepper and sugar. Bring to a boil. Simmer on low heat until bubbly. Thicken with bread crumbs.

Serve with green salad and garlic bread.

Serves 8.

More game recipes:  http://www.recipegol...

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by: EnoughAlready @ Fri Feb 09, 2007 at 23:24:06 PM CST

Wild Food Recipes

http://www.prodigalg...

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by: EnoughAlready @ Fri Feb 09, 2007 at 23:29:16 PM CST

Introduction to Wild Food Recipes

http://www.writerbyn...

Warning
Unprocessed acorns usually have toxic quantities of tannin and may shutdown the digestive track. Proper leaching removes the tannin making them a major wild food item.
http://www.ediblepla...

Wild Edible Plant Nutrition (per 100 grams)
http://www.ediblepla...

Poisonous Plants
http://www.ediblepla...

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by: EnoughAlready @ Fri Feb 09, 2007 at 23:54:20 PM CST

Wild Food Recipes

Thanks you:)

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by: NC Seeking @ Sun Feb 11, 2007 at 15:27:33 PM CST

[ Parent ]

Pine Tea

Pine Tea 

Take fresh broken pine needles (brown ones don't work) and steep for a few minutes in a cup of boiling water. Remove the needles. Cool down to warm.  Rich in vitamin C, but it is an acquired taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Thu Feb 15, 2007 at 14:18:33 PM CST

Squirrels

As I'm reviewing a lot of wild food and game recipes it has really been brought home to me how much we rely on various fowl species ... domesticated and wild ... as food sources.  Now there are beginning to be questions raised about other species ... such as pigs.

I'm not sure if squirrels, who are very rodent-y and scavengers on top of it, will be a problem or not.  I'm gathering recipes for many different wild foods and games in case long term socio-economic repurcussions force a return to past forms of food harvesting (hunting, gathering, family-sized gardening by the majority, etc.).

Squirrels are extremely populace in a lot of areas, but they also have some health concerns.  You'll need to look into the local problems with squirrels or that squirrels might have to determine if you view them as a potential food source or not.

Squirrel Mulligan recipe

6 large squirrels, cut up
1 pound butter or margarine
3 teaspoons salt
6 medium potatoes, peeled and chopped
6 medium onions, chopped
1 cup chopped celery
1 quart peeled tomatoes, chopped
1 (17 ounce) can cream-style corn
1 teaspoon red pepper
3 tablespoons granulated sugar
1 cup bread crumbs

Cook squirrels slowly in large pot with just enough water to cover the squirrels. Add butter and salt and cook until tender. Cool. Remove meat from bones and return to stock. Add potatoes, onions and celery. Cook slowly until vegetables are tender. Add tomatoes, corn, pepper and sugar. Bring to a boil. Simmer on low heat until bubbly. Thicken with bread crumbs. Serve with green salad and garlic bread.  Serves 8.

Squirrel Recipes from http://www.backwoods...
BBQ Squirrel 
Cajun Squirrel 
Camp Stew 
Chicken Fried Squirrel 
Chicken Surprise 
Daddy's Squirrel Stew 
Easy Squirrel BBQ 
Mesquite Squirrel 
Simple Roast Squirrel 
Smother - Fried Squirrel 
Squirrel Bog 
Squirrel Cacciatore 
Squirrel Casserole 
Squirrels in Cream Sauce 
Squirrel Creole 
Squirrel Croquettes 
Squirrel & Dressing 
Squirrel Dumplings 
Squirrel Jambalaya 
Squirrel and Noodles 
Squirrel Nuggets 
Squirrel Spit 
Squirrel Stew 
Squirrel Stew Too 

Squirrel Stew

1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh ,or canned veggies

Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now. Turn down the heat, and let slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don't you will have a hard time chewing the meat.  After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are done. An option you can use is, cook up your favorite pasta and serve over the pasta. (eliminate the potatoes).

Honey and Cider Squirrel

2  young squirrel, dressed & halved
1/2 cup honey 
2  cups apple cider 
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remianing honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yeild: 4 Servings.

More recipes at:
http://www.jerrysbai...
http://allrecipes.co...
http://www.outdooral...
http://ushotstuff.co...
http://www.recipezaa...
http://www.mikewest....
http://www.huntingpa...
http://aggie-horticu...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 16, 2007 at 13:53:11 PM CST

How to Prepare Acorn Flour

PREPARATION OF GROUND ACORN MEAL

Pick up several cupfuls of acorns. All kinds of oaks have edible acorns. Some have more tannin than others, but leaching will remove the tannin from all of them.
Shell the acorns with a nutcracker, a hammer, or a rock.
Grind them. If you are in the woods, smash them, a few at a time on a hard boulder with a smaller stone, Indian style. Do this until all the acorns are ground into a crumbly paste.

If you are at home, it's faster and easier to use your mom's blender. Put the shelled acorns in the blender, fill it up with water, and grind at high speed for a minute or two. You will get a thick, cream-colored goo. It looks yummy, but tastes terrible.

Leach (wash) them. Line a big sieve with a dish towel and pour in the ground acorns. Hold the sieve under a faucet and slowly pour water through, stirring with one hand, for about five minutes. A lot of creamy stuff will come out. This is the tannin. When the water runs clear, stop and taste a little. When the meal is not bitter, you have washed it enough.

Or, in camp, tie the meal up in a towel and swish it in several bucketfuls of clean drinking water, until it passes the taste test.

Squeeze out as much water as you can, with your hands.
Use the ground acorn mash right away, because it turns dark when it is left around. Or store in plastic for freezing if you want to make the pancakes later.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 16, 2007 at 13:54:53 PM CST

Marinating wild game is important

From:  http://www.sdgfp.inf...

MARINATION OF WILD GAME

Acid is the tenderizing agent in the tenderizing process. Wine, lemon or lime juice and tomato juice are great products to use. Another great tenderizer is a can of Coke !!

Oil is the product that makes the marination stick to the meat so include salad oil in your marinating recipe.

Marinating wild game enhances the flavor but also tenderizes the meat. You may use the prepackaged tenderizers but be careful that they don't contain MSG agents that can cause some people irritation of the stomach. The marinating process should be done for a minimum of 12 to 24 hours to truly enhance the flavor and give the maximum level of tenderness desired.

Tenderizing can begin with the freezing process when you can rub the meat with a tenderizer of your choice. Freezing accelerates the tenderizing process!!!

MARINATION IDEAS

Soy sauce, Worcestershire sauce are great added to a red or cooking wine. Remember that these will greatly affect the flavor of the game so be careful to test the taste of the marinade before adding too much of any ingredient. If the flavor is too strong you may add milk or half/half to make a milder flavor. However, do not add the milk if you are using the marinade on meat to be grilled as it may "bleed out" during the grilling process and leave an undesirable flavor.

Meat should not be left in the refrigerator in a thawed state for more than 4/5 days but may be in the marinating sauce while in the refrigerator for that period. The tenderizing process is only enhanced with the time allowed to marinate.

The shoulders and hind-quarters of large game will require the longer marinating process and would benefit from the tenderizer being added before freezing.

LARDING

Larding is a process used to tenderize the larger roasts of big game especially in older animals or from the neck/shoulder region as well as the rump.

Larding involves pushing a piece of bacon or salt pork into sections of the meat at about 2-3 inch intervals using a "larder" tool or a thin, sharp knife with a long blade. This process will disperse the fat needed to tenderize the meat while cooking. Garlic salt can also be used with the bacon to speed up the tenderizing process.

Buffalo meat is extremely lean and should be larded. Bear cuts should be larded to enhance the tenderizing of the toughness especially in the muscular regions. Elk and moose have shoulder/neck and rump regions that would benefit from larding as well.

GRAVIES

Remove the meat from the pan used to roast or cook the meat. Mix one-fourth cup of flour or cornstarch with one cup of COLD water. Stir well until all lumps disappear. Add additional water to the pan drippings a cup at a time until at the level of the gravy desired (3 cups is usually enough for a family of 5/6). Turn the burner on under the pan at a medium-low setting while adding the thickening mixture. Stir constantly until the mix has reached the desire of thickness. If gravy is too thick add small amounts of water and stir until acceptable. If gravy is too runny add small amounts of the thickening until as thick as desired.

Potato juice is an excellent additive for making gravy as the water is loaded with starch from the potatoes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Fri Feb 16, 2007 at 14:06:48 PM CST

Marinade

Buttermilk makes a fine marinade for venison. Works especially well with meat from an animal who has eaten a lot of juniper berries.

 

There is no pleasure in having nothing to do; the fun is in having lots to do and not doing it." -Mary Wilson Little

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by: cactus @ Fri Feb 16, 2007 at 16:36:59 PM CST

[ Parent ]

Miscellaneous notes for wild game cookery

Sheep are a member of the cattle family and should be prepared like beef.

Venison means "a deer like animal" and would be considered deer, elk and moose for the purpose of recipes.

Bear eat a lot of sweets like berries, honey and sweet grass. The bear meat will usually be sweet and very rich.

Antelope is not related to the deer and feeds on sage. When preparing antelope you will not need to add herbs but cooking wine and onions will enhance the flavor of this lean meat.

ALWAYS CUT OFF THE OUTER FAT OF THE GAME MEAT AS IT WILL SMELL AND TASTE STRONG POTENTIALLY RUINING YOUR MEAT. IT SHOULD BE CUT OFF COMPLETELY BEFORE FREEZING AND NOT AT THE TIME OF COOKING.

Cuts of meat from older animals/birds are better served in barbecues, stews or as canned meat.

Do not leave the hide on the meat of large game animals while hanging to age as may taint the flavor of the meat.

If starting to cook meat (especially fowl) and you notice an excessive amount of foaming or a bad odor throw the meat out as may have spoiled in the field or been sickly.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 16, 2007 at 14:07:34 PM CST

Baked Fish

Note:  Do not catch and eat fish that have been swimming in a questionable water source.  The danger of something being off or wrong is too great.  Better to go hungry than get sick or poisoned.

BAKED FISH (IT DOESN'T TASTE LIKE FISH DISH) by Vicki Rath

2 lbs. of lean fish
1 c. sour cream
1 c. mayonnaise
1 package Hidden Valley original ranch dressing mix (dry)
1 large can of French friend onions, crushed

Mix sour cream, mayo and Hidden Valley mix together. Roll dried fish fillets in mixture, then roll in crushed French fried onions. Bake 20-25 minutes in 350 degree oven. Cover pan with aluminum foil or baking lid to trap juices. Test for doneness by inserting a fork at the thickest part. In whole fish, test at the backbone between the head and the dorsal fin. Twist the tines. The fish is done when it flakes easily.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Feb 16, 2007 at 14:09:55 PM CST

Opposum and Chestunts

From a very, very old cookbook I inherited.

Possum and Chestnuts

Skin opposum, remove glands and entrails.  Scrape clean and scald in boiling water.  Rub inside and out with salt and pepper and set in cool place.  Stuff with chestnuts, apple sauce, and bread crumbs in equal proportions.  Cover with slices of sweet potato, one cup boiling water, one-half cup lemon juice.  Bake in butter and baste often until tender.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Fri Mar 30, 2007 at 11:19:29 AM CDT

Raccoon, Possum, Ground Hog

A couple of other really old recipes.

Old Fashioned Coon

Put one dressed coon in salt and soda water and let stand over night.  Take out of water next morning and wash two times and put in kettle and boil until tender.  Put in bread pan and put pepper and sage on it and bake.  Serve with sweetpotatoes.

Stuffed and Baked Racoon with Apples

1 medium raccoon  4 lg. onions
4 strips salted pork  2 c. beef stock

Stuffing:
5 lg. tart apples  2 T. butter
1 t. cinnamon  1 c. dry bread crumbs
1 t. salt  ½ t. pepper

Skin and clean the raccoon.  Wash well and remove most of the fat.  Place in a large soup kettle, cover with water and bring to a boil.  Lower heat and simmer for 30 minutes.  Peel, core and dice the apples into a mixing bowl.  Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper.  Mix real good.  Take the raccoon out of the cookign juices and cool.  Stuff the raccoon and sew up the cavity.  Place the raccoon, breast down o ntherack of a roasting pan, with the legs folded under the body and fastened with string.  Drop the salt pork over the back of the raccoon and fasten with toothpicks.  Place the onions beside the raccoon on the rack.  Bake at 400 F for 10 minutes to brown the meat.  Reduce the heat to 325 F and add the 2 cups of beef stock.  Cook for one hour, basting as often as possible.  Transfer to a heated platter surrounded by whole onions.

Possum

Take a possum and parboil until tender.  Take out of water and put in bread pan, then pepper to taste.  Take three large sweet potatoes and boil until tender.  Lay these around possum in bread pan, put in oven and bake until brown.  Serve warm.

Ground Hog

When ground hog is dressed, be sure to remove the kernel from under the front legs to keep from making it taste gamey.  Cut up and slat to taste.  Roll in flour, put in hot fat, and fry until brown.  Then put in inset pans in pressure cooker with ½" water in bottom of cooker.  Cook for 70 minutes with 15 pounds of pressure.  Possum can be cooked the same way with good results.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Fri Mar 30, 2007 at 11:20:33 AM CDT

Mesquite ... who would have thought

While looking for water harvesting ideas I came across http://www.deserthar... and it listed several recipes for using mesquite as a food source ... not just for burning.  Who would have thought?

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Mon May 21, 2007 at 14:29:33 PM CDT

Canistel (Egg Fruit)

Canistel

Description:  The showiest member of the Sapotaceae family, Canistel is also called egg fruit because the pulp is often likened in texture to the yolk of a hard-boiled egg.  The fruit, extremely variable in shape and size, may be nearly round, with or without a pointed apex, or may be oval, or spindle shaped.  It is often bulged on one side and there is a 5-pointed calyx at the base that may be rounded or depressed.  Length varies from 3 to 5 inches and width from 2 to 3 inches.  Unripe fruit is green skinned, hard and gummy internally.  When ripe, the skin turns yellow and is usually smooth and glossy.  The flesh is yellow, firm and mealy.  The flavor is similar to that of a sweet potato.  Thought to originate in Belize, Guatemala, and Southern Mexico, where it grows wild, it came to Florida through the Bahamas.

Availability:  The canistel needs a tropical or subtropical climate.  In Florida, it survives winter temperatures as far north as Palm Beach and Punta Gorda and in protected areas up to St. Petersburg.  It has the advantage of coming into season in late fall and winter when few other tropical fruits are available.  The canistel generally matures from November or December to February or March in Florida.  When left to ripen on the tree, the fruits will split at the stem end and fall.  A severe drop in temperature will also cause fruit to split and drop to the ground.

Nutritional Value:  Canistels are rich in niacin and carotene and have a fair amount of ascorbic acid.  100 g. of edible fruit contains 138 calories, 2 g protein, .13 g. fat, .10 g fiber and 36.69 g carbohydrates.  It also yields 26.5 mg calcium, 37.3 mg phosphorus, 32 mg carotene, 3.7 mg niacin and 58.1 mg vitamin C.

Selection and Care:  Fruits are best clipped from the tree shortly before maturity.  If kept at room temperature, the fruits will soften to eating ripe in 3 to 10 days.  They should not be allowed to become too soft and mushy.  Ripe fruit can be kept successfully in the vegetable bin of the refrigerator for several days.

Preparation and Use:  The fruit can be enjoyed  fresh  or baked.  It is used in a variety of desserts such as, custard, ice cream, milk shakes, and cupcakes.  It can also be used to make pancakes, jams and marmalades.  The canistel can also be dehydrated for longer storage.

Recipes:

Canistel Pie

1 1/3 cups mashed canistel
1 teaspoon lime juice
2/3 cup brown sugar
2 beaten eggs
1/2 teaspoon salt
1 1/4 cups low-fat evaporated milk
1/4 teaspoon nutmeg
1-9 inch pie crust
1 teaspoon cinnamon

Mix dry ingredients first, add remaining ingredients, except pie shell.  Pour into unbaked pie shell and bake at 450 degrees F for 10 minutes.  Reduce heat to 250 degrees F. and continue baking about 50 more minutes.  Serve warm or chilled, with whipped cream.

Canistel Milkshake

Combine 1 cup ripe canistel pulp, 1/4 cup sugar, 1/2 teaspoon vanilla and 1/4 teaspoon nutmeg, and low-fat milk in an electric blender to desired consistency. 

Canistel Custard

3/4 cup ripe canistel mashed
2 eggs plus 2 egg whites
1/3 cup sugar
2 1/4 cups low-fat milk (scalded)
1 tablespoon lime juice

Beat eggs lightly.  Stir in sugar, fruit and lime juice.  Add hot milk slowly while stirring.  Pour into buttered custard cups.  Set in pan of hot water about 1 inch deep.  Bake at 350 degrees F about 30 to 40 minutes until custard is done.

Canistel and Sweet Potato Pudding 

1 ½  cups grated raw sweet potatoes
1/2 teaspoon nutmeg
1/3 cup brown sugar
1/4 teaspoon cloves
1/4 cup honey
2 cups low-fat milk
2 eggs
2 tablespoons butter
1/2 teaspoon salt
1/2 cup mashed canistel

Peel raw sweet potatoes and grate them finely.  Combine eggs, sugar, honey, salt and spices.  Heat milk and stir in grated sweet potatoes and butter.  Cook just long enough to heat potatoes, add canistel.  Combine the egg mixture and the canistel mixture.  Mix well.  Pour into an 8x8x2 inch baking pan.  Bake 2 hours in a slow oven, 300 degrees F.  Serve warm.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Fri May 25, 2007 at 17:36:55 PM CDT

Chayote

Not really a wild food, but definitely an ethnic one that is pretty much only found in the deep south and/or states that have a large ethnic Mexican population.

Information on the Chayote:  http://www.gourmetsl...

Chayote Recipes

Chayotes in White Sauce

Peel and chop one chayote, cut into 6 or eight wedges, depending on size of chayote, then cut each wedge into three. Boil chayotes in water for 8 to 10 minutes. Remove from heat and add cold water to the saucepan when chayotes are soft to the bite but still bright green in color. Add to a white sauce and garnish with your favorite herb, for serving.

White Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
ground pepper

Microwave butter in a microwave safe bowl until melted about 20 to 30 seconds. Remove. Add flour to melted butter, stir vigorously until well combined. Add some of the milk and stir well to integrate. Then add the rest of the milk. Replace into microwave and cook for a minute on high. Remove and stir well. Return to microwave and cook on high for two minutes. Remove. Crack in some black pepper. Stir vigorously again. Cook for another to minutes. Remove and stir well again and sauce should be thickened to perfection. To the cooked sauce, add the cooked, drained chayotes. Stir so all the chayote is covered with the sauce. Stir in chopped fresh sweet herbs, parsley or whatever you fancy. Serve as a vegetable accompaniment.

Creamy Herbed Chayotes

2 tablespoons butter
1/2 small onion, chopped very fine
2 slices of bacon, chopped fine
1 medium sized chayote, peeled and cut into chunky cubes
a handful of fresh chopped herbs; either basil, coriander or parsley
1/2 cup cream

Melt butter and saute onions and bacon until onions are golden. Add cubed chayotes and saute for 2 to 3 minutes more. Transfer to a casserole dish sprinkle with herbs and top with cream. Cover and cook in a 350F oven for about 25 minutes or until chayotes are soft but still bright in color. Serve as a vegetable accompaniment to a main dish.

Easy Baked Chayotes

This is so easy. The method steams the flesh to produce a juicy result. If you have chayotes with prickles, knock of the prickles with the blade of a peeler, but otherwise leave the skin on. Place a piece of baking paper in an oven proof dish. Cut chayotes in half and lay chayote, cut side down, on the paper in the dish. Bake in a 350F oven for about 40 minutes; test with a fork to see if cooked. To serve, place cut side up on plate. Make diamond shapes cuts into the flesh with a knife. Smother in butter and salt and pepper. Enjoy. If the chayotes are really young and fresh, you will find the skin is tender and quite edible.

Stuffed Chayotes

1/2 small onion
1/4 cup grated carrot
1/2 cup grated cheese
1/4 cup cooked, leftover spaghetti noodles or orzo, if you prefer
herbs and seasonings

Finely chop the onion. Chop the spaghetti into about 1/2 inch lengths. Saute the onion in butter with the grated carrot until soft. Remove and mix together with the spaghetti, grated cheese and finely chopped fresh herbs from the garden. Halve chayotes, scoop out the nut and enough flesh to make a cavity to hold your stuffing. You may want to cut a small piece of the underside of the chayote so they sit nicely in the baking dish and on the plate. Fill the chayote cavities about 1/4 cup of the mixture in each cavity. Bake in a moderate oven until vegetable is cooked. Serve on its own as an entree or as a vegetable accompaniment to a main dish.

Chayote Soup

1 onion
3 rashers bacon
3 chayotes
1 carrot
1 teaspoon chicken stock powder
3 cups water
seasonings
parsley
butter

Chop onion and bacon roughly. Peel and chop 2 and 1/2 of the chayotes, into cubes. Melt 2 tablespoons of butter in a saucepan. Add onion and bacon and saute for 4 to 5 minutes. Add the chopped chayotes and saute for another 5 minutes. Sprinkle with chicken stock powder than add 2 cups of water. Stir well to combine. Bring to boil and simmer for about 20 minutes. Put aside and leave to cool, then puree the contents of the saucepan, using a stick blender or whatever you have. If the mixture is too thick, you could add more water to bring to desired consistency. Taste and season with salt and pepper. While soup is cooking prepare the remaining half of the chayote and the carrot to make Sauteed Chayote and Carrot; see below. Add half of the sauteed chayote and half of the sauteed carrot to the soup along with a handful of chopped parsley. This adds some bright color to the soup, which through blending has turned a green tinged beige green. Reheat soup, do not boil. Spoon into serving bowls. Garnish with a tablespoon of fresh cream and the remainder of the grated carrot and chayote.

Sauteed Chayote and Carrot

Grate half a chayote and put to one side. Grate a carrot so you have about the same quantity of carrot as you do of chayote. Heat about a tablespoon of butter in a frying pan. Add carrot and saute until cooked. Remove. Add chayote and saute until cook but endure green has some hints of bright green. Add salt of plenty of black pepper. Serve as a vegetable accompaniment to a main course or use to enhance chayote soup; see above or as addition to stuffing or dumplings; see below.

Chayote Stuffing or Dumplings

3 slices bread
a handful of fresh herbs from the garden; thyme oregano, rosemary sage, basil, parsley, basil and chives
half a cup of sauteed chayote and carrot, see above
salt and pepper
1 egg

Place slices of bread and washed and towel dried herbs into the blender. Blend until the bread is crumbed and the herbs are chopped very fine. Remove into a bowl. Add the sauteed chayote and carrot, salt and paper and the egg. Mix well. This mixtures sticks together very well. Either form into balls to cook as dumplings or stuff into a chicken for roasting.

Chayote and Pork Rollups

as many slices of pork schnitzel as you need, 1 or 2 per person
chayotes
rosemary and sage leaves
oil
chardonnay

Beat schnitzel until thin. Peel and quarter the chayotes. Layer a couple of sage leaves on the pork, place a piece of chayote on the leaves and rollup the pork. Secure with a toothpick. Heat a tablespoon of oil in a frying pan. Add the pork and brown on all sides. Remove to a casserole dish. Add salt and pepper to the pan and deglaze with 1/4 cup of chardonnay. Pour the liquid over the rollups in the casserole dish. Cover and cook in a 350F oven for about 40 minutes or until pork and chayote are cooked.

Chayote Stew

2 chayotes, peeled and chopped into cubes
1 large chopped onion
4 large tomatoes peeled and chopped
1 tablespoon finely chopped parsley
1/4 cup olive oil
1/2 cup water
salt and pepper

Heat oil in a saucepan. Add onion, cook until golden then add the tomatoes, seasonings, herbs and water and cook for about 5 minutes more. Add the chopped chayotes and cook slowly for about 30 minutes. This is delicious served topped with grated cheese.

Chayote Salad with Green Chillies

2 pounds chayotes
1 tablespoons white vinegar
3 tablespoons extra virgin olive oil
1 tablespoons freshly crushed garlic
1 medium onion finely sliced
1 tablespoons chopped fresh green chillies
freshly ground black pepper
1 teaspoon salt

Heat water in a large saucepan enough to boil all the chayotes. Add salt and stir to dissolve completely. Add the chayotes and boil for about 20 minutes or until tender. Remove from boiling water and allow to cool. Peel and halve the chayotes. Discard the seeds and cut into slices according to preferences. Mix the oil, vinegar, salt and pepper to taste, freshly chopped green chillies if desired and sliced onions together. Pour over the sliced chayotes and carefully mix together without breaking the chayotes.

Fried Vietnamese Spring Rolls

1 cup vermicelli noodles, soaked in cold water 5 to 7 minutes, drained and cut in 3 inch lengths
1 cup taro or potato, peeled and grated
1 cup peeled and grated chayote
1 cup peeled and grated carrot
1/2 cup dried Chinese mushrooms soaked in boiling water 5 to 7 minutes, finely sliced
salt and pepper to taste
1 cup thinly sliced green beans
1 cup finely sliced spring onions
1 egg yolk
1 packet rice paper sheets, softened briefly in warm water with a squeeze of lemon juice
approximately 2 cups vegetable oil

Combine all the vegetables, stir through the egg yolk and season to taste. Separate the rice papers. Spoon 2 to 3 tablespoons of the vegetable filling along one edge of the rice paper then roll up to look like a cigar, taking care to tuck in the edges as you go. Heat 1/2 inch oil in a nonstick pan. Test the temperature of the oil by placing wooden chopsticks in the oil, it should sizzle. Drop the rolls in to the hot oil, unsealed side down. Rotate the rolls until golden all over. Do this in batches of about 3 to 4 rolls. While frying, insert a few holes on each side with a small sharp knife all over the rolls to allow the hot oil to penetrate and to cook the vegetables. Drain on paper towels or on two chopsticks laid out over a bowl.

Columbia Salad a la Chinoise

2 chayotes
1 medium unblemished jicama

Cook chayotes gently in water 20 to 25 minuets, cool, peel and slice in 3/8 inch slices lengthwise. Peel and slice an equal quantity of jicama, halving the slices to match the chayote. Mix together 6 tablespoons Chinese wine, 1 teaspoon sesame oil, 1 teaspoon sugar, a pinch of red pepper flakes, 1 to 2 teaspoons Chinese vinegar and 2 1/2 tablespoons light soy sauce. Add if you wish half a cup of minced coriander; or a half tsp of minced ginger. Stir thoroughly, then pour over the sliced salad; taste to correct and chill for an hour or more. If the dressing is adequate, this salad will keep in refrigerator for a week or more. The quantities may be increased as necessary. These quantities should be just enough for two chayotes and part of a small jicama.

Chayote and Onion Quiche

1 unbaked pie shell
2 medium onions
3 tender chayote
1/2 cube butter
2 eggs
salt and pepper to taste
1/2 pound grated mild cheese

Chop onions and chayote. Cook in the butter until partly cooked. Add the cheese, salt and pepper; mix well. Pour the mixture into the unbaked pie shell. Beat the two eggs until fluffy and pour over the chayote mixture. Bake in a 350F oven until eggs are done inside and browned. Cut into wedges and serve warm. The chayote can also be made into an omelet by using the above ingredients without the pie shell.

Chayote con Queso al Horno

4 chayotes
1/2 pound cream cheese
1 onion, shredded
2 cups milk
3 eggs, beaten
3 tablespoons butter
salt and pepper

Peel the chayotes and cut into thin slices. Cut the cheese into thin slices also. Mix the milk with the eggs and onion, salt and pepper. Grease with butter a Pyrex oven dish. Layer the chayote slices in the bottom, then a layer of cheese slices, another layer of chayote, until cheese is the final layer.Cover with the milk mixture and bake at 400F about 30 minutes or until well browned on top.

Guiso de Elote con Chayote

1/4 cup chopped onion
3 garlic cloves, crushed
2 tablespoons butter
3 chayotes, peeled, cut into 1/4 inch cubes
1/2 teaspoon salt
1 teaspoon sugar
1 cup milk
1 tablespoon chopped cilantro

Fry the onion and garlic in butter in a skillet over moderate heat for 2 minutes. Add the corn kernels and the chayotes; stir fry for 1 minute and cover the skillet. Cook for 5 minutes to soften the vegetables. Add the salt, sugar, milk and cilantro. Simmer over low heat for about 8 minutes to ensure that the flavors have been combined and the chayote is soft. Serve warm in a bowl, since there will be some sauce. Serves 6.

Chayote Souffle

4 chayotes
2 teaspoons cinnamon
1/2 stick butter
1/2 cup flour

Parboil chayotes. Cut into slices and put in Pyrex oven dish. Sprinkle with cinnamon. Mix butter and flour with table knives and sprinkle this mixture over the chayotes. Put in oven at 350F and cook for 45 minutes. Serve plain or with Cool Whip. Serves 6.

Chayote and Poblano Chile Slaw

1/2 cup pineapple juice
1 large organic cucumber, halved lengthwise
1 large chayote, peeled pitted and halved lengthwise
2 cups pineapple, diced
4  poblano peppers, roasted and peeled
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt and fresh ground black pepper to taste

In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber, chayote and the chile. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.

Stewed Chayote with Tomato and Epazote

2 chayotes
2 small tomatoes, roasted (see Note)
2 cloves garlic, chopped
2 tablespoons vegetable oil
1/4 cup finely chopped onion
3 Arbol chiles
1 1/4 cups water
1 teaspoon salt
1 tablespoons dried epazote or 2 tablespoons fresh

In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayotes, water and salt. Cover the pan and cook over medium heat. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Makes 6 servings

Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned, the flesh will be quite mushy. Leave the skin on.

Sopa de Chayote

1/2 onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
3 chayotes, peeled, seeded and chopped
4 cups vegetable stock
1/2 cup white wine
2 tablespoons minced fresh dill
salt and freshly ground black pepper to taste
1/2 cup sour cream

In soup pot, saute onion in oil over medium high heat until onion is soft, about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to burn. Add chayotes, stock, wine and half of dill. Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes. Puree until smooth. Add salt and pepper to taste. Top each serving with a dollop of sour cream; sprinkle with remaining dill. Makes 6 servings.

Chayote and Corn Stuffed Chilies with Red Sauce

10 large fresh long green chilies

Filling:
1 tablespoon vegetable oil
2 garlic cloves; minced
1/2 onion; finely diced
1 large chayote; seeded, finely diced
1 cup corn kernels
1/2 teaspoon salt
1/2 teaspoon ground red chili pepper
black pepper to taste
2 tablespoons lemon juice
1/2 cup coarse bread crumbs
1 tablespoon nutritional yeast, optional

Batter:
1 cup corn meal
2/3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups water
vegetable oil for frying

Red Sauce:
1 cup tomato sauce
2 garlic cloves
1/2 onion
1 1/2 cups water
1 tablespoon ground red chili pepper
1/2 teaspoon salt or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin

Roast chili peppers according to your favorite method. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels. Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.

Filling:
In a heavy skillet, heat oil on medium high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper and lemon juice, stirring to combine well. Gently mix in bread crumbs and nutritional yeast.

On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. Chilies may be prepared ahead of time to this point, covered and refrigerated up to 24 hours.

Batter:
In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.

Heat 1 1/2 inches of oil in a large skillet over medium heat. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper. If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350F oven until hot and crisp.

Red Sauce:
In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.

To serve:
Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.

Chayote and Red Pepper Salad

2 chayotes, peeled, cut in half and pits removed
1 large red bell pepper, cored and seeded and cut into julienne
1/2 teaspoon olive oil
juice of 2 limes
salt and freshly ground black pepper

Slice the chayotes as thin as possible and cut into julienne. Combine the chayote and bell pepper in a bowl. Add the olive oil and lime juice and season with salt and pepper. Toss well and let sit for 15 to 20 minutes before serving. Serves 4.

Creole Grilled chayote Ratatouille

2 pounds chayotes
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concasse
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper to taste

Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions crossways 1/4 inch thick, then cut each slice in half to end up with semicircular pieces of onion. Core and seed the peppers and chop into 1/2 inch dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote and eggplant slices with olive oil and grill or bake until about half cooked. Saute the onions and peppers in the remaining olive oil until half cooked. Add the garlic and saute for one additional minute. Cut the grilled chayote and eggplant slices into large dice. Combine all the vegetables and seasonings into a brazier or heavy saucepan. Cover and cook in a 350F oven for about 30 minutes or until the vegetables are tender and the flavors are well blended. If the vegetables are too juicy, cook uncovered on the stove top for a few minutes to reduce, stirring frequently to avoid scorching. Adjust seasonings. Serve hot or cold. About 20 4 ounce portions.

Chayote El Casserole

1/2 pound ground beef
2 tablespoons vegetable oil
1/2 cup onion,chopped
1 tablespoon green bell pepper, chopped
2 cups chayotes, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine
1 tablespoon parsley, chopped
1/4 cup bread crumbs

In skillet, brown meat in vegetable oil. Add onion, bell pepper, chayotes, salt and pepper; cook slowly until well done, about 30 minutes. Fill buttered casserole with chayote mixture, mixing in parsley. Top with bread crumbs and bake in preheated 350F oven 20 minutes.

Chayote Salsa

2 cups tomatoes
1 cup diced bell pepper
1 cup diced onions
1 bunch cilantro
6 limes
1/2 cup southwest seasoning
6 chayotes

Blanche, peel and dice the chayotes. Mix chayote pieces with remaining ingredients. Place mixture in a glass jar. Allow to set for 24 hours.

Stuffed Chayotes

10 to 12 medium sized chayotes
6 tablespoons butter
1/4 pound ham, chopped
1 cup onions, chopped
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon thyme
2 pounds shrimp, cooked, peeled, deveined and chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 1/2 cups whole wheat bread crumbs
salt and pepper to taste

Boil chayotes until tender, but do not over cook. Drain and set aside. Preheat oven to 350F. In a saucepan, melt 4 tablespoons of butter and saute ham with onions until slightly browned. Add garlic, parsley, thyme and saute until onions are well browned. Slice chayotes in half lengthwise. Discard seeds and scrape out pulp, taking care not to cut shell. Add pulp to onion mixture, along with chopped shrimp and cook over low heat until thoroughly warmed. Add Worcestershire sauce and hot sauce; taste before adding salt and pepper. Ham may make the mixture salty enough. Remove from heat. Add 1 1/4 cups bread crumbs and mix well. Spoon into chayote shells. Sprinkle remaining bread crumbs over the top and dot with butter. Bake for 20 minutes. Serves 10 to 12.

Chayote Pirogue

3 large chayotes
1/4 cup oil
1/4 cup flour
1 bell pepper, chopped
1 onion, chopped
1/4 cup celery, chopped
1 1/2 cups heavy cream
salt and red pepper to taste
paprika
1 stick margarine
3/4 cup green onions, chopped
1 teaspoon minced garlic
1 pound salad shrimp
2/3 cup seasoned bread crumbs
1/2 cup milk and 1 egg, seasoned with salt and pepper

Boil the chayotes just until tender. Cool and peel. Cut each in half lengthwise and trim off the end closest to the seed. Remove the seed. Cut a thin slice from the rounded side of each chayote half so it will sit level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp. Make a roux with 1/4 cup oil and 1/4 cup flour. Add bell peppers, onions, celery and garlic and stir. Remove from heat. In a separate saucepan heat the cream and then add the roux, stirring until dissolved. Season shrimp and saute in margarine with green onions until done, about three to five minutes. Add cream and roux mixture. Dredge chayotes in seasoned flour, then in milk and egg mixture, then in seasoned bread crumbs. Deep fry until golden brown. Spoon in the shrimp sauce and serve. Sprinkle with paprika.

Chayote Dressing

4 chayotes
1 onion, chopped or 1 bunch green onions, chopped or both
4 to 5 toes garlic, minced or more to taste
1/2 cup chopped parsley
1/2 cup celery and green pepper
olive oil or margarine
1 cup Progresso Italian bread crumbs
1 cup freshly grated Romano cheese
1 pound fresh shrimp, peeled and cut into pieces
2 teaspoons oregano
4 teaspoons thyme
salt and pepper to taste
2 to 3 bay leaves

Boil chayotes whole until tender but not mushy. Peel, if necessary; remove seed in center and cut into cubes. Set aside. Reserve boiling liquid. In a large pan, saute vegetables in oil or margarine until limp; add shrimp. Cook until shrimp are pink, about one minute. Add chopped chayotes with oregano, thyme, salt, pepper and bay leaves. Add about 3/4 cup bread crumbs. Add 3/4 cup grated Romano cheese. Stir well. Add liquid from boiling chayotes to loosen. Place in a greased casserole dish. Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese. Dot with pieces of margarine. Bake at 375F until bubbly. Brown top under broiler. You may freeze it before or after baking.

Note:
Chayote is also known as cho-cho = chocho = christophene = christophine = chuchu = mango squash = mirliton (in the South) = pear squash = vegetable pear = sousous = choko = custard marrow = pepinella = pepinello = xuxu = xoxo.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Fri May 25, 2007 at 18:48:19 PM CDT

Hickory Milk

I found this really interesting.  Might be a way to get some oil/fats into a pandemic/survival diet.

Hickory Milk 

The eastern American Indians used hickory nuts as we use shortening. They would pound the nuts to pieces, and then put them in boiling water. Then they would pass through fine strainers, preserving the most oily part of the liquid. They used it in most of their cooking, especially hominy and corncakes. Hickory oil resembles rich, sweet, fresh cream.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

---

by: KathyinFL @ Mon Jul 09, 2007 at 19:31:59 PM CDT

Cattails

Oh the much maligned cattail.  LOL!  Who would have ever thought you could have used them so many different ways?

---------------------

Cattail Casserole 

1 egg
Salt & pepper to taste
3 cups steamed, immature
cattail flower spikes
1/4 tsp nutmeg 1 cup freshly grated cheddar
  cheese (or your favorite)
1/2 cup milk
1 cup soft bread crumbs

  Gather the flower spikes in the spring while they are tender and green,
  before the yellow pollen begins to show on the outside of the spikes. 
  Beat egg; add salt, pepper, cattail flower spikes, nutmeg, milk and
  bread crumbs. Put a layer of this mixture into a well greased shallow
  casserole dish; sprinkle with cheese; add another layer of cattail mix-
  ture, then another layer of cheese, and so forth until you run out. Top
  with grated cheese and bake at 350°F for 35 to 45 minutes or until set
  and browned lightly on top.

Cattail Cornbread

1 Tbsp honey
1 Tbsp margarine
1 cup milk
1 egg
1/4 tsp salt 1/2 cup cattail pollen
1/2 cup all-purpose flour
3/4 cup yellow corn meal
2 tsp baking powder

  Mix honey and margarine together. Mix remaining ingredients in their
  given order. Pour into a well-greased pan. Bake at 425°F for 25
  minutes.

Cattail GriddleCakes 

3/4 cup cattail pollen
1-1/4 cups self-rising flour
1 egg, beaten 1 cup milk
1 tablespoon sugar

  Combine the cattail pollen and self-rising flour. Add the egg, milk, and
  sugar and beat until smooth. Drop onto a hot griddle, using 1/2 cup of
  batter for each cake. When the first side is brown and bubbly, turn and
  brown the other side.
Makes 8 griddle cakes.

Cattail On The Cob

24 immature cattail flower spikes
Butter or margarine
Salt

Gather the flower spikes in the spring while they are tender and green,
before the yellow pollen begins to show on the outside of the spikes.

Remove the husk as you would sweet corn. Boil. Remove from the
water and rub with butter or margarine and add salt. Eat as you would
corn on the cob.

If you are using narrow-leaved cattails (Typha angustifolia), you will
notice a different taste between the male flowers and the female
flowers.

Sauteed Cattail Shoots 

Sauté together: Cattail shoots, stinging nettle, violet leaves, violet
flowers, dandelions and wild leeks. (Or use other combinations with
some of your favorite wild plants.)

 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Mon Jul 09, 2007 at 19:35:42 PM CDT

How to Preserve Alligator

Looking for some pork canning recipes I ran across this on eHow and thought maybe some of my Deep South neighbors might find it interesting.

http://www.ehow.com/how_212045...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Wed Mar 26, 2008 at 15:04:42 PM CDT

Do you gut it like a snake or a fish?

KathyInFL.

 If anyone else had posted this I would not have read it.

 Thank you. Warmer water tempratures have made the critters move north.

 "Alligator meat is a delicious treat that tastes like a cross between chicken and rabbit" - too weird.

 I will not ask which whine, I assume a white but I wonder which beer goes with Alligator? Cold, of course, silly me. :o) LoL

Kobie

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by: Kobie @ Wed Mar 26, 2008 at 16:13:16 PM CDT

[ Parent ]

Kobie ...

From what I understand, you have to cut it like you would a larger animal.

Here is a guide from GA that you might be interested in:
http://georgiawildlife.dnr.sta...

here's another one

http://www.southcom.mil/usag-m...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

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by: KathyinFL @ Sat Mar 29, 2008 at 21:36:51 PM CDT

[ Parent ]

KathyInFl - skinning guide

KathyInFL,

  I should have known you would have this info :O)

  The whole booklet was good. Its a lot of work to skin an alligator.

  I'm not sure I would use a bang stick. Might use the firarm or Boom Boom Stick. They said any caliber but to be warned that the critters can be knocked unconcious. That would be a heck of a surprise.

 Thanks.

Kobie

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by: Kobie @ Sun Mar 30, 2008 at 13:19:48 PM CDT

[ Parent ]