Place Road Kill Recipes Here

[cHeroKee]

Due to the current financial crisis I thought we could place road kill recipes here. Post away.

[Earthling]

I don't have any road kill recipes but I do have some from a book on how to cook on your manifold - an obviously old book. However, my father-in-law used to do it and even made a roaster that worked like a slow cooker and when they got to their destination on a trip . . . dinner was done. We have only cooked hot dogs that way.

Anyway, off topic . . . sorry!

[cHeroKee]

<big><big>Raccoon Kabobs</big></big>
(Also known as "Ringtail Surprise")

http://www.globe-guardian.com/images/button.gif Two pounds, reasonably fresh raccoon, cut into one-inch cubes; one-half cup homemade French dressing; two green peppers, cut into squares; one large onion, cut into one-inch pieces; one-third pound mushroom caps.
http://www.globe-guardian.com/images/button.gif Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.
http://www.globe-guardian.com/images/button.gif Serves six.

<big><big>Moose-and-Squirrel Meat Balls</big></big>
(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)

http://www.globe-guardian.com/images/button.gif Three pounds, ground moose and squirrel, any proportion; six slices soft white bread; one-half cup water; one-third cup butter; one-and-one-third cups chopped onion; salt and freshly ground black pepper; two tablespoons chopped parsley; two tablespoons flour; one-and-one-half cups milk.
http://www.globe-guardian.com/images/button.gif Soak bread in water five minutes. Squeeze excess water out. Melt four tablespoons butter in skillet. Saut? onion in butter until tender. Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes. Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes. Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.

http://www.globe-guardian.com/images/button.gif Serves eight

<big><big>Pennsylvania Possum Pot Pie</big></big>
(Often served to unsuspecting bed-and-breakfast tourists in Amish country)

http://www.globe-guardian.com/images/button.gif Five-pound possum, cut into serving pieces; water; salt; 12 peppercorns; two ribs celery, chopped; two carrots, quartered; one onion; two cups flour; four egg yolks; six tablespoons hot water
http://www.globe-guardian.com/images/button.gif Place possum in kettle. Add water to cover, salt to taste, peppercorns, celery, carrots and onion. Simmer until possum is thoroughly tender, about two hours. Strain broth and pour into clean kettle. Simmer while preparing remaining ingredients. Remove possum from bones. Discard bones and skin. Cut possum into bite-size pieces. Sift flour and one-half teaspoon salt together onto board. Make well in center and put egg yolks into it. Gradually work yolks into flour until stiff dough is formed, adding hot water as needed. Knead until smooth, about five minutes. Cut dough in half. Roll each half until paper thin. Cut dough into noodles about one inch wide. Add possum to simmering broth. Gradually add noodles. Continue boiling until noodles are done, about five minutes.
http://www.globe-guardian.com/images/button.gif Serves eight to twelve.

<big><big>Skunk Skillet Stew</big></big>
(A sensory entree, not recommended for the weak-stomached)
http://www.globe-guardian.com/images/button.gif Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.
http://www.globe-guardian.com/images/button.gif Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.
http://www.globe-guardian.com/images/button.gif Serves eight.

[cHeroKee]

<table border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr><td align="middle" bgcolor="#ffffff" width="80%">Beaver in Sour Cream </td> <td align="middle" width="15%">
</td></tr></tbody></table>

<table border="0" cellpadding="5" cellspacing="0" width="95%"> <tbody> <tr> <td width="100%"> 1 Beaver, skinned and cleaned 1 ts Salt
1/2 c Vinegar 1/4 ts Paprika
1 tb Salt 1/4 c Butter
2 qt Water 1 md Onion, sliced
2 ts Soda 1/2 c Water
1/2 c Flour 1 c Sour cream

1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover.

2. The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

3. Drain and rinse beaver and cut into serving pieces.

4. Dredge each piece of meat thoroughly in the seasoned flour.

5. Melt butter in a heavy fry pan and brown the pieces of meat.

6. Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender.

7. When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.</td></tr></tbody></table>
<table border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr><td align="middle" bgcolor="#ffffff" width="80%">Fried Woodchuck (Groundhog) </td> <td align="middle" width="15%">
</td></tr></tbody></table> <table border="0" cellpadding="5" cellspacing="0" width="95%"><tbody><tr><td width="100%"> 1 Woodchuck
1 tb Salt
1 c Flour
4 tb Fat
1/2 ts Salt
1/4 ts Pepper

1. Skin and clean woodchuck and cut into 6 or 7 pieces

2. Put in pot, add salt and enough water to cover and parboil for 1 hour.

3. Remove meat from the broth, and drain.

4. Dredge meat in flour, salt and pepper.

5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.

Serves 6
</td></tr></tbody></table>

[signseeker]

I served a mission in Indiana and one 4th of July our neighbors who were also investigators cooked us a bbq. It was burgers. I knew they ate "alternate" meats and knew they were trying to slip me some. (I'm not a huge meat-eater in the first place.) Well, finally with all the giggling and such going on, I realized it was a *deer* hamburger. Nice. I don't really eat deer. I can't get their pretty big eyes out of my mind - I know. :rolleyes: So, trying to be casual and stifle the gag relfex (and I have a naturally big gag reflex) I ask, "So... where'd you get the deer?" "Our landlord picked it up off the side of the road.":scared:

Okay, that's it! No more discussions for YOU! :cuss:

[waif69]

Pan Braised Squirrels!



Ingredients:


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 4 skinned and gutted squirrels -- feet also removed
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 8 ts olive oil
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 11 ozdandelion leaves
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 11 oz young sow thistles
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 oz young dock leaves
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 5 oz hairy bittercress
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 5 oz nettle tops
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 medium sized onions
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 oz wild chervil or parsley
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 oz dill
http://abcnews.go.com/images/site/img_bullet_orangedot.gif A few lemon balm leaves
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Juice of one large orange
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Pine nuts
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Toasted sesame seeds
http://abcnews.go.com/images/site/img_bullet_orangedot.gif A few dried apricots or raisons
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 tablespoon balsamic vinegar
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Half a teaspoon curry powder
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Quarter teaspoon of turmeric
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Eighth teaspoon cinnamon
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 small chilli
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Water
http://abcnews.go.com/images/site/img_bullet_orangedot.gif Salt and pepper

Directions:

Sweat the onions in the olive oil. Meanwhile, boil a pan of water and add the dock leaves sow thistle and dandelion leaves. Boil for about a 30 seconds to a minute. Strain off and discard the water (to remove excess bitterness from leaves). Add this as well as the chopped dill, parsley, nettles, hairy bittercress and all other ingredients to the meat pan. Add squirrel to pan. Add about 3 cups of water. Simmer for about one hour with a lid on the pan, stirring occasionally to ensure no sticking and add a little more water if necessary. Serve with good rustic bread to soak up the juices.



Note: A squirrel that has been run over by a car and not just "winged" could have intestinal fluids disbursed out into the body. This should be avoided to keep from getting sick.

[waif69]

<table border="0" cellpadding="0" cellspacing="0" width="500" height="525"><tbody><tr><td id="title" style="border-top: 1px solid rgb(238, 238, 206); border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); color: rgb(140, 170, 158); padding-left: 10px; padding-right: 10px;" align="left" bgcolor="#ffffcc" nowrap="nowrap">ROAST POSSUM</td><td style="border-bottom: 1px solid rgb(238, 238, 206);"> </td></tr><tr><td style="border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); border-bottom: 2px solid rgb(221, 221, 157); padding: 20px;" colspan="2" bgcolor="#ffffcc"><!----><!--AUNT DONNAH'S ROAST POSSUM-->Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and is then ready to be skinned and cooked. The meat is light-colored and tender. Excess fat may be removed, but there is not strong flavor or odor contained in the fat.


1 onion, chopped
1 tbsp. fat
1/4 tsp. Worcestershire sauce
1 c. bread crumbs
1 hard-boiled egg, chopped
1 tsp. salt Water
Rub possum with salt and pepper. Brown onion in fat. Add possum liver and cook until tender. Add bread crumbs, Worcestershire sauce, egg, salt, and water. Mix thoroughly and stuff opossum.
Truss like a fowl. Put in roasting pan with bacon across back and pour quart of water into pan. Roast uncovered in moderate oven (350 degrees) until tender, about 2 1/2 hours.

There's only one thing to serve opossum with - sweet potatoes. You only eat opossum in the winter.
</td></tr></tbody></table>

[DavidA]

You know, maybe there is a recipe for Porcupine and Raccoon. We have a lot of those hit by cars.:ack2:

They might even be aphrodisiacs.:o16:

[waif69]

Porcupine Stew


INGREDIENTS:

1 ea Porcupine carcass [butchered
? C Vinegar
8 C Water
1 ea Beef bouillon cube
2 ts Salt
1 lg Carrot [chopped]
2 sm Onions [chopped]
? ea Green bell pepper [chopped]
3 tb Flour
? C Water
8 oz (1 can) Corn [drained]
4 C Rice [cooked]

INSTRUCTIONS:
1) Soak the porcupine in a mixture of water (to cover) & vinegar in a large bowl for 1 hour, drain and pat dry. Then place it in a stock pot and add 4 cups of water, cook for 4-5 hours `til the meat falls off the bones, using additional water as necessary... Cool and debone...

2) Combine 4 c water, beef cube, salt and pepper to taste, carrots, onions, and green pepper in a large saucepan and cook for 15 min. Then add the meat and cook for 10 min.

3) Blend the flour and the remaining ? c water and stir into the stew, add the corn and simmer for 5 min. stirring constantly...

4) Serve over hot cooked rice with hot rolls or french bread and grated cheese...

[DavidA]

So, you don't have to skin or gut the Porcupine?

[waif69]

I believe that properly butchering is to skin, gut and remove the head, tail, and feet.

[phylm]

Porcupine is a survival food in the wilderness. Just pop him in the nose before he can reach a tree and safety, then butcher. ;o)

[DavidA]

I was just figuring that if you are not into cooking, you can just dig in right there on the highway.:yummie:

[waif69]

That thought even turned my stomach!

[momof4]

Okay, you have to be kidding!! You really can't eat skunk can you?

[signseeker]

Not to put a damper on this whole thing, but I'm the type that if normal, mainstream meat like you get at the store is not available, I'm totally going vegetarian. :thumbup1:

[Earthling]

I'm with Signseeker!

[momof4]

totally agree with both of you on the vegetarian route...