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  #21  
Old 01/04/17, 07:27 PM
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Didn't see nothing on Carp?

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  #22  
Old 01/05/17, 07:35 AM
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Carp and suckers I can do. We normally can 90% ours and use just like tuna. Here again a lot of people turn their noses up on eating these fish.

Greek baked sucker
Ingredients:

1 fish (a red horse sucker in this case)
2 tsp oregano
1/2 tsp kosher salt
1/2 tsp pepper
1 tbsp lemon juice
Grape leaves, sufficient to wrap completely around your fish.

Gut and scale the fish, remove the head.
Lay the whole fish down on the fresh (or preserved in salty water) grape leaves. You can substitute aluminum foil if grape leaves are unavailable. Drizzle the fish all over with lemon juice, inside and out. Sprinkle the oregano, salt and pepper all over. Wrap the fish up in grape leaves or in the foil. Bake in an oven until the eyes are completely white. The time needed to bake a fish varies depending on the species and the length. A 12 inch red horse should be done in 15 minutes at 375 degrees F.

Open up the foil or the grape leaves and go to work on the fish with a fork. If you are gentle in prying each bite off of the fish then you can avoid eating any bones.


Smoked carp and suckers

Ingredients needed:
* 2 quarts water
* ½ cup non iodized salt
* 1 cup white sugar
* 1 cup brown sugar
* ¼ cup lemon juice
* ¼ cup cinnamon
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 1 tablespoon vanilla extract
* 1 tablespoon liquid smoke
* 1 teaspoon orange peel
* 1 teaspoon ground cloves
* Walleye or sauger filets with the scales intact (about 8 filets)
* ¼ Butter or ¼ stick of margarine
* Some honey
Equipment needed:
* Oven
* Pan to cook fish on
* Smoker and wire racks to set fish on
* 1 bag of hickory chips
* 1 Brush
* 1 big plastic bowl with cover or a bowl to marinade the fish in.
Pour all of the ingredients above into the plastic bowl or bowl. Mix the mixture until ingredients are fully dissolved. Set fish filets into bowl with scale side up. Make sure filets don’t overlap. Cover bowl with cover or plastic wrap. Set bowl into refrigerator overnight.
Uncover bowl. Drain out marinade. Remove fish and rinse with cold water. Set fish onto pan and pat with a paper towel to dry fish. Let stand for 1 hour.
Heat oven to 350 degrees Fahrenheit. Melt butter in a bowl. Spread some white sugar, brown sugar, and cinnamon onto the fish filets. Pour and spread some honey onto the fish filets.
Cook fish in oven for 15 minutes or so.
Put the wood chips in the smoker and smoke for about 2 hours or until golden brown.


Smoked carp on a covered grill, All rough fish will work.

Ingredients
3 fleeced carp, filleted, leaving skin on
1 1/2 pt salt to 1 gallon of water
lemon pepper
accent
liquid smoke flavoring

Directions 1. Add salt to water to make a brine (mixture will float an egg when proper consistency is reached). Soak fillets in brine for 3 hours. Freshen in clear water and dry with paper toweling.
2. Let air dry to form pellicle. Use indirect method by placing 12 burning briquettes of charcoal on each side, but not directly under the fish. Place fillets, skin side down on grill over a drip pan.
3. Brush fillets liberally with liquid smoke. Apply lemon pepper and Accent to taste. Cook one hour and 20 to 30 minutes. Allow coals to burn out and carp to cool on grill. May be eaten hot or cold, for a surprising tasty treat.

CARP with CHEESE, suckers too.

1 Pound fish fillets (carp, suckers, walleye or other)1 Can cream mushroom soup1/8 Teaspoon black pepper¼ Cup shredded Cheddar cheese Paprika Preheat oven to 375F degrees. Arrange fish in a single layer in a greased baking dish. Stir mushroom soup to blend and spread over the fish. Sprinkle with pepper, then the cheese. Sprinkle a little paprika over the top. Bake for 30 to 40 minutes or until the fish is flaky when touched with a fork.

FISH CASSEROLE

1 ½ Pounds fish filets½ Cup butter½ Cup finely chopped celery1 Cup chicken broth¼ Cup finely chopped onion½ Cup chopped green onions1 Can cream of chicken soup3 Cups crumbles corn bread Preheat oven to 350F degrees. Sauté onions, celery and green onions in the butter. Add the soup and broth in with the sautéed vegetables and stir to blend. Add mixture to the corn bread crumbs. In a greased casserole dish layer the fish. Pour the cornbread mixture over the fish. Bake about 30 to 40 minutes.

A wonderful carp recipe

12 Ounces fish fillets (carp, walleye, flounder or other)3 Tablespoons butter1 Tablespoon lemon juice2 Sprigs fresh dill, dill sauce: 1 Cup peeled, seeded, diced cucumber¼ Cup sliced green onions¼ Cup cooking oil1 Tablespoon lemon juice1 Teaspoon dried dill weed½ Teaspoon salt Fresh ground black pepper Combine all sauce ingredients in a blender; puree and refrigerate. Melt butter in a saucepan and add lemon juice and chopped fresh dill; set aside. Baste fish while grilling over coals for 5 minutes on each side or until fish is done.

Al
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  #23  
Old 01/05/17, 01:32 PM
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Suckers we just scale, fillet, score, bread with Salt, Pepper and Corn Meal. Deep Fry. Cooks up the Bones.

Cook with Potatoes and Biscuit Doughnuts.

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  #24  
Old 01/06/17, 05:02 AM
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Turtle, we trap and cook snappers. Others trap and eat other types.
You can build a trap like this pretty easy with just hand tools.
http://www.wikihow.com/Make-a-Turtle-Trap

Yes we have a turtle season her in Michigan.

Turtle Soup

2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste

In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.

This roux must be stirred at all times so it will not burn.

When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.

Add the tomato puree and simmer for 15 minutes.

In a stock pot, heat the beef stock to a boil.

When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.

Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.


Fried Turtle
turtle meat
~ 1 bay leaf
~ black pepper
~ seasoning salt
~ your favorite fish breading

Soak the turtle meat in salt water for at least 2 hours. Drain.

Place meat in a pressure cooker and cover with water. Add the bay leaf and pepper and seasoning salt to taste.

Cook 35 minutes at 15 lb's of pressure. Cool.

Roll meat in your favorite fish breading.

Pan fry like chicken in a skillet or deep fry like fish until golden brown.

Baked Turtle

1 turtle, cut into serving pieces, bone in okay
~ 1 carrot, chopped
~ 1 onion, chopped
~ 1 rib celery, chopped
~ flour
~ salt
~ pepper
~ garlic powder
~ 2-3 eggs
~ cracker crumbs, make your own from Town House or saltine crackers
~ butter enough for browning


Place the meat, onion, carrot and celery in a large pot. Add enough water to cover.

Cover pot and bring to a boil. Reduce heat and simmer for 30 minutes.

Let set in juices to cool.

When cool, drain and discard everything but meat.

In a shallow dish, beat the eggs.

Season the flour to taste with salt, pepper and garlic powder or use your favorite seasoning.

Roll the meat in the flour. Dip in the eggs and then roll in the cracker crumbs.

Melt the butter in a large skillet. Brown the meat on all sides.

Place meat in baking dish. Cover and bake at 325 degrees for 30 - 40 minutes.

Turtle Tips and Mushrooms

1 – 2 lbs turtle meat
~ whole milk
~ 1 – 2 sticks butter
~ 1 cup chopped onion
~ ½ cup chopped red bell pepper
~ 1 lb sliced or whole fresh mushrooms

Soak meat in salt water overnight. Drain.

Soak the meat in milk for 3 hours. Drain.

In a dutch oven or large pot, melt ½ stick of butter. Add the onion, bell pepper, mushrooms and meat.

Simmer over medium low heat adding more butter as it cooks down. Continue to simmer until done stirring occasionally.


Turtle Gumbo

4 – 6 lbs. turtle meat
~ oil
~ 1 – 2 lbs. smoked sausage, cut into 1” pieces
~ 1 large onion, chopped
~ 1 1/4 cups chopped celery
~ 1 1/4 cups chopped bell pepper
~ 2 tbsp minced garlic
~ 1- 14oz. can chopped tomatoes
~ 1 cup cut okra
~ 2 tbsp roux (flour gravy)
~ 1 – 2 tbsp Cajun seasoning
~ 2 cups water or turtle broth
~ salt and pepper
~ Louisiana hot sauce
~ cooked rice

Boil turtle meat in salted water until tender. Remove meat and save broth.

Chop meat into 1" – 2" pieces.

Place a small amount of oil in a Dutch oven or large pot.

Add turtle meat and lightly brown on all sides. Remove meat.

Add a little more oil if necessary and lightly sauté the onion, celery and bell pepper.

Add the garlic, tomatoes, okra, roux and Cajun seasoning.

Stir in 2 cups of water or turtle broth.

Mix in the turtle meat and sausage. Add salt and pepper and hot sauce to taste.

Heat to boiling, reduce heat and simmer 2 – 3 hours stirring occasionally.

Adjust seasoning as needed and add more water or broth if needed.


Al












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  #25  
Old 01/06/17, 12:00 PM
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Ok eat most anything but it is either just Fried, Baked or Boiled. Can up a lot of stuff to where it falls off the bone.

Older animals Parboil to tender them up.

Carp we just Can because of the Bones. Before warm weather my wife Cans up all our Fish. Use it straight from the Jar on Salads or make Patties or Loaf.

Seasonings Sage, Salt, Black Pepper and Cayenne Pepper.

big rockpile
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  #26  
Old 01/06/17, 12:02 PM
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How do you skin Turtle?

We catch Snappers and Soft Shell.

big rockpile
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  #27  
Old 01/07/17, 07:16 AM
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Since you catch snappers and soft shells you know how to clean a turtle to make a meal.

If you are just wanting others to have the instructions there are several U tubes on how they do it.

Al
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  #28  
Old 01/08/17, 06:00 PM
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Cleaned them for years found easier to leave Legs and all attached when skinning.

I could video cleaning one once I get one again.

Had Game Warden want to write me a ticket one time over a Snapper until I got it through his head he was wrong.

big rockpile
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  #29  
Old 01/09/17, 07:01 AM
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Michigan has a season for turtles. You can not stop and pick one up along the road today like you once could with out risking a ticket. The season to take both soft-shell turtles and snapping turtles statewide will open on July 15 and close on Sept. 15.

Ever trap them or are you one of the bold that reaches up under cut banks?

Al
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  #30  
Old 01/10/17, 08:40 AM
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I do not put any type of fat in my venison burger. I have had people say you can not make burgers to put on a bun with out some. All I can say is Bull Crap as I do it all the time.

Venison Stuffed Peppers
1 1/2 lbs ground deer
~ 1/2 cup minute/quick oats
~ 1 tbsp Worcestershire sauce, more or less to taste
~ 1/4 cup V-8 juice, the spicy hot works well if you can’t get Buck’s Fire Water sauce
~ 1/4 tsp liquid smoke
~ several big dashes Buck Thorn’s Deep in Dixie Fire Water sauce, or your favorite hot sauce
~ salt and pepper

Mix all of the ingredients together in big bowl. Season to taste with salt and pepper.

Cover with plastic wrap and place in refrigerator for at least an hour to overnight to allow the oats to absorb some of the liquid and to let the flavors meld together.

Shape into six patties. Make a depression in the center of the patty with your thumb to balance out the puff when the cook.

Grill over medium heat until well done.

Serve on toasted buns with your favorite toppings and sides and enjoy with an ice cold drink!

1 1/2 lbs ground venison
~ 6 large green bell peppers
~ 10 cups water
~ 1 large can diced tomatoes, undrained
~ 1/4 cup brown sugar, packed
~ 2 cups cooked brown rice, white rice will work
~ 3/4 cup seasoned bread crumbs
~ 1 tbsp Worcestershire sauce
~ 2 tsp Mrs. Dash seasoning
~ 1/2 tsp black pepper



Grilled Deer Burgers

1 1/2 lbs ground deer
~ 1/2 cup minute/quick oats
~ 1 tbsp Worcestershire sauce, more or less to taste
~ 1/4 cup V-8 juice, the spicy hot works well if you can’t get Buck’s Fire Water sauce
~ 1/4 tsp liquid smoke
~ several big dashes Buck Thorn’s Deep in Dixie Fire Water sauce, or your favorite hot sauce
~ salt and pepper

Mix all of the ingredients together in big bowl. Season to taste with salt and pepper.

Cover with plastic wrap and place in refrigerator for at least an hour to overnight to allow the oats to absorb some of the liquid and to let the flavors meld together.

Shape into six patties. Make a depression in the center of the patty with your thumb to balance out the puff when the cook.

Grill over medium heat until well done.



Dutch Oven Deer

1 deer shoulder or ham roast
~ fajita seasoning
~ garlic powder
~ 1 – 2 bottles red wine
~ 1/4 cup Worcestershire sauce
~ 1/2 large onion sliced
~ 1/2 cup fresh mushrooms, sliced

Sprinkle the fajita seasoning and garlic powder liberally on the meat. Rub it in real good.

Sear the meat on a hot grill on all sides.

Once seared, place in a dutch oven. Pour in enough red wine so it comes half-way up the meat. Pour on the Worcestershire sauce.

Place the onion slices and mushrooms on the top.

Cover and cook over low heat for 3 hours.

Al




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  #31  
Old 01/13/17, 06:39 AM
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Porcupine
Skinning porky, You soak the whole porky in warm water for 30-45 minutes. (you can use cold water for an hour or so too) This softens and "debarbs" the quills ***temporarily*** - when they dry out again they are as sharp or sharper then before.
add Dawn to your pre-skinning soak you will get rid of a lot of the odor and mess in the quills.

ROASTED PORCUPINE

Leave porcupine whole. (After skinning and evisceration!). Chill meat to remove all fat. Parboil in simmering water to cover for 15 minutes with 1 teaspoon of baking soda.

Drain. Make your favorite stuffing. Stuff the porcupine and place on roasting pan. Cover with lid or foil. Bake at 325 degrees F. until meat is done, one to five hours, depending on the size of the porcupine.



TANGY BAKED PORCUPINE

1 porcupine, cut into serving pieces
Flour
Salt and ground pepper
3 tablespoons shortening
Dijon mustard
3 slices thick-sliced bacon
1 large onion, diced
1/4 cup carrots, thinly sliced
3 tablespoons parsley
1 teaspoon Kitchen Bouquet sauce
1 cup sour cream
1/2 cup sweet cream.

Soak the porcupine pieces in salted water overnight. Rinse and dry. Mix flour, salt and pepper in a paper bag. Add pieces of meat and shake to coat. Saute pieces in fat until browned. Remove pieces of meat and spread with the mustard. Place bacon strips in a shallow baking dish. Add meat. Saute onion, carrots and mushrooms. Add parsley, Kitchen Bouquet, more salt and pepper to taste, and also both creams. Stir thoroughly. Pour over meat. Bake 45 to 55 minutes.



Dutch Oven Roasted Porcupine

1 porcupine (no-known vegetarian substitution)
2 - 3 potatoes
3 - 4 carrots
1 - 2 onions
olive oil
salt and pepper
garlic


Cut root vegetables into large chunks and place in the dutch oven.

Rub the quarters of porcupine with olive oil and season with salt, pepper and garlic. Place meat into the middle of the dutch oven with vegetables surrounding it. Drizzle with additional olive oil and sprinkle salt, pepper and garlic on vegetables to taste.


Check for doneness after 45 minutes. Cut into a thick piece of meat to see if it’s browned through. It will likely take 60 - 90 minutes to cook.


Stuffed Possum Roast

1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
Pepper to taste


Preheat oven to 350 degrees F. Soak possum in cold salt water for 12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing.
Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes,
bay leaves, celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 degrees F;
cook for 1 hour or until done.


Barbecued Porcupine

Porcupine, 1/2 for each guest serving
Vinegar
Water
Favorite barbecue sauce

Soak porcupine overnight in water and vinegar.
Discard the liquid, roast on broiler pan at 350 degrees F for 1 hour.
Spread barbecue sauce over meat; cook 10 minutes
Turn meat over, spread barbecue sauce on meat and cook an additional 10 minutes, or until done.

New England Broiled Porcupine Liver

Porcupine liver(s) Bacon slices

Soak the whole liver in salted water for 15 minutes. Remove,
drain, and wipe dry. Cut liver into 3/4-inch-thick slices. Drop
slices into boiling water for 1 minute. Remove, drain, and cool.
Remove thin membrane fron edges and all gristle and tubes. Wrap
each slice with a slice of bacon and broil for 5 minutes.

Comments: Since the porky is a sedentary animal, the liver is
relatively large. The liver is very sweet and is considered one of
the finest of game livers.

Porcupine Stew

Ingredients

1/2
Green bell pepper [chopped]
3 tb
Flour
2 ts
Salt
1/4 c Water
1 Porcupine
2 sm
Onions [chopped]
1 Beef
bouillon cube
8 oz (1 can) Corn [
drained]
1/2 c
Vinegar
4 c
Rice [cooked]
8 c Water1 lg
Carrot [chopped]


Preparation

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 1/4 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..






Al


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  #32  
Old 01/19/17, 06:04 AM
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Squirrel
Probably one of the most hunted small game there is next or along side of rabbit.
There are some very good U tubes on how to skin them quick and easy too.

Brined Squirrel

2 – 3 squirrels, quartered
~ 2/3 cup brown sugar
~ 1/4 cup salt
~ 1 heaping tbsp. cracked black peppercorns
~ 3 cloves garlic, crushed
~ 2 large sprigs fresh rosemary
~ 1 small bunch fresh thyme
~ 1 hand full parsley
~ 1 1/4 cup cold water
~ 1 – 12 oz. bottle hard cider

With a rolling pin or the back of a large kitchen knife, bruise the rosemary, thyme and parsley. This releases their oils.

Place in a large bowl. Add the rest of the ingredients and stir until sugar and salt are dissolved.

Place the squirrel pieces in a large zip-lock bag. Pour in the brine.

Seal and place in a baking dish just in case your bag leaks.

Place in refrigerator at least 10 hours, 24 hours is better.

Remove the squirrel, rinse and pat dry.

You can now cook them anyway you want. Fried, baked, grilled, etc.

"I like to make mine as stew in the crockpot"


Cajun Squirrel

squirrels, cut into serving pieces, amount depends upon how many you can eat
~ olive oil
~ 1 large onion
~ 1 large green bell pepper
~ 2 cloves garlic
~ Cajun spice ~ 2 tbsp. Tabasco sauce
~ 4 tbsp. ketchup
~ 1 tbsp. Gumbo File seasoning
~ cooked rice

In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning. Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File. Stir to mix well. Cover.

Heat and simmer until veggies are heated through stirring as needed.
Serve over the cooked rice.


Fried Squirrel with Mushroom Gravy

3 squirrels, cut into serving pieces
~ flour
~ salt and pepper
~ 2 eggs, beaten
~ 3 – 4 pieces bacon, chopped
~ 1 medium onion, chopped
~ 1 can cream of mushroom soup
~ 1 soup can milk

Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.

Heat some oil in a large skillet.

Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.

Fry until golden brown. Remove and drain fat. Return to skillet.

Cover with the bacon and onion.

Mix the soup and milk together and pour over meat.

Cover, reduce heat and simmer for 2 hours.



Squirrel Pot Pie

6 squirrels, quartered
~ seasoning salt
~ pepper
~ your favorite seasonings, garlic powder, onion powder, etc.
~ 1 – 15 oz. can Veg-All mixed vegetables
~ 1 can cream of mushroom soup
~ 2 frozen pie crusts

Place squirrel quarters in a crock pot. Season to taste with salt and pepper. Add your favorite seasonings if desired.

Cover with water and cook on low until the meat starts coming off the bones.

Strain out the meat and allow to cool. Remove meat from the bones when cool.

In a large bowl, mix the soup with a little water until smooth.

Stir in the vegetables and meat.

Pour into a pie crust and top with the other. Cut a slit in the top.

Place on cookie sheet and bake at 350 degrees until golden brown.


Al







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  #33  
Old 01/20/17, 11:46 PM
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  #34  
Old Yesterday, 09:01 AM
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Thank you.

Coyote is not bad at all. Sort of tastes like dog. Fox is a little sweeter than either of them. These recipes work for all the above.
By the way it is reported 90 billon people eat dog and other canines.

Crock pot coyote.
2-4 lbs of coyote meat
16 oz of apricot preserves
1 bottle BBQ sauce
1/2 purple onion diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Instructions: Throw all the ingredients in a crock pot and let them cook for about 8 hours.

Coyote soup.
Coyote Hind quarter
cooking oil
2 cups red wine
3 onions, chopped
1 garlic clove
salt and pepper
spices
2 cabbage heads, chopped
8 potato’s, chopped
Cut meat into chunks and brown in oil. Add wine, onions, garlic, salt and pepper and your other favorite spices. Cook for 30 minutes. Add cabbage and potatoes. Cook until tender.

Cajun Coyote
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh or thawed coyote meat - pounded to 1/2 inch thickness

DIRECTIONS:

1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill
for high heat.
3. Lightly oil the grill grate. Drain
coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.


VIETNAMESE STIR FRIED COYOTE WITH LEMON GRASS.
THE MARINADE.
1 Stick fresh or 2tb dried
Slices lemon grass
2 lb Coyote meat, cut into
Small pieces
1 Garlic clove, large
0.5" cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Ground turmeric

Also needed
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb coyote stock
3 1/2 oz Onions

First prepare the marinade. If you are using fresh lemon grass, cut it
crossways into very thin slices, starting at the bulbous bottom end and
going up around 6". Discard the straw like top. If you are using dried lemon
grass, soak it in 4 tb of hot water for an hour. Put the coyote pieces in
a bowl, add the fresh lemon grass or the drained soaked dried lemon grass
(save the soaking liquid). Peel and crush the large garlic clove, peel the
ginger and grate it finely. Add the garlic
, ginger, sugar, tomato paste,
salt, chilli powder and turmeric to the coyote. Mix, cover and set aside
for 1-24 hours, refrigerating if necessary. Peel and finely chop the two
garlic cloves. Put the oil in a wok or large, lidded
frying pan and set
over a
high heat. When it is hot, put in the garlic. Stir and fry for 30
secs or until the garlic is golden. Add the coyote along with its
marinade. Stir and fry for 5-6 mins or until the coyote browns a little.
Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock.
Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir,
adding another 4 tb of stock. Cover, turn the heat to low and cook for
another 5 mins. While the coyote cooks, peel the onions and cut them into
0.75" dice. Separate the onion layers within the diced pieces. Turn the
heat under the coyote to high, remove the wok lid, add the onion and fry
for 1 minute. Lift the coyote out its oil and serve.

Howlin' Coyote Stew

1/2 cup uncooked lentils
2 large or 4 small potatoes - well scrubbed, but not peeled
2 good sized carrots, quartered lengthwise and cut into 3/4" slices
2 good sized stalks of celery, chopped
1 tsp whole fennel seeds 2 cloves finely chopped garlic, more if you like
2 cups low sodium tomato juice
2 cups water or veg broth
1 tablespoon chili powder, more if you like
1 healthy pinch crushed red pepper
1/2 tsp basil
1/2 tsp oregano

Dump all ingredients in
pressure cooker. Bring to high pressure. Cook 8 minutes. Let pressure release naturally. Add salt to taste
This is very thick and hearty. If it's too thick, add some water or veg broth.

Coyote Quesadilla

  • 1 (6-ounce) boned out, coyote hind quarter
  • 1 tablespoon Blackening Spice, recipe follows
  • 1 tablespoon vegetable oil
  • 6 ounces canned refried beans
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded pepper jack cheese
  • 2 tablespoons chopped green onion
  • 1 tablespoon finely chopped cilantro leaves
  • 1 Roma tomato, diced
  • 3 large flour tortillas
  • 1 tablespoon granulated garlic
  • 1 tablespoon freshly crack black pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 tablespoon salt
Directions.

Preheat the oven to 425 degrees F.
Rinse and pat dry the coyote meat dry, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened coyote, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges.

Coyote Stew
Chunk up 2lbs of coyote meat into 1/2" cubes, fry in pan.
1/2can mild Pace Picante sauce
1/2 can tomato sauce
1 can corn
1 can green beans
mix meat, sauces, and veggies in pot, stew for 5 hours.

Al







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