EXOTIC
RECIPES
BBQ Squirrel
(This recipe was by submitted Keeley Perry)
1st: Take as many squirrels as you would like add salt and
pepper. 2nd: Put squirrels on grill, (BBQ) or whatever let cook for a while, then add
some liquid smoke or soy sauce on top and around squirrels. 3rd: When the
squirrels are almost done cooking smear BBQ sauce all over the squirrels and let
cook until done...( you can use any BBQ sauce you would like or you can try my
very own recipe) located at below
BBQ SAUCE FOR SQUIRREL
1 cup brown sugar
2 1/2 cup ketchup
3/4 cup mustard
3/4 cup liquid smoke or Worcestershire sauce
( you can add as much or as little sugar as you want)
Oven Baked Turtle (Many thanks to Ramae Schuver of Iowa for
sending this recipe.)
1 turtle, cut into serving pieces
flour
seasoning salt
pepper
oil
3 cans cream of mushroom soup
2 soup cans milk
potatoes, cubed
carrots, diced
1 small onion, chopped
Soak turtle meat in salt water overnight. Rinse well.
Season flour to taste with the seasoning salt and pepper.
In a skillet, heat the oil. Roll the turtle in the flour and
brown on all sides.
In a large bowl, mix the soup and milk together really well.
Place the meat in a Dutch oven and cover it with the soup
mixture.
Bake at 350 degrees for 2 - 3 hours depending on the size of
your turtle.
Half way through the baking time, add the potatoes,
carrots and onion. Resume baking until the potatoes and
carrots are both done.
Fried Venison Heart
1 Venison heart
1 medium Onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c Red wine
Flour
2 ts Butter
Split heart in half. Remove all vents and ducts. Mix onion, mustard, pickling
spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade
overnight. Dredge pieces in flour and fry in butter over high heat. When both
sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
Smothered Muskrat and Onions (SOURCE: The Northern Cookbook, Ministry of Supply and Services,
Canada)
Yield: 4 servings
1 Muskrat 1/2 c Flour
1 tb -Salt 3 tb Fat
1 qt -Water; Canadian qt=5 cups 3 lg Onions; sliced
1 1/2 ts -Salt 1 c Sour cream
1/4 ts Paprika
Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp
salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put
flour, salt & paprika in a paper bag. Add muskrat pieces and shake until
each piece is well coated. Melt fat in heavy fry pan, add the muskrat
pieces and sauté slowly until browned. When meat is browned, cover with
onions, sprinkle with salt and pepper and pour the cream over. Cover fry
pan and simmer for 1 hour. SERVES: 4
Oriental Armadillo
Ingredients:
¾ lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size
shreds about 1 1/2 inches long
2 tablespoons Vegetable oil
2 large Eggs, lightly beaten
4 cup Shredded green cabbage
10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained,
stems removed, caps thin sliced
8 Scallions, green part only, cut into 1-inch lengths
½ cup Hoi sin sauce
8 Mandarin pancakes or flour tortillas, steamed
3-1/2 tablespoons reduced-sodium soy sauce
3-1/2 tablespoons rice wine or sake
1teaspoon sesame oil
6 cloves garlic, minced
1-1/2 tablespoons minced fresh ginger
3 tablespoons chicken broth
1-tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon freshly ground black pepper
In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons
rice wine, and 1-teaspoon sesame oil, add armadillo and toss lightly to coat.
Cover with plastic wrap and refrigerate for 30 minutes. In a small bowl, combine
garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2
tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend
well; set aside. Heat a wok or large skillet over high heat, add 1-tablespoon
vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry
until the meat is cooked through, about 2 minutes. Remove with a slotted spoon
and set aside. Cook down any remaining juices to a glaze and add to the
armadillo. Add another 1/2-tablespoon oil to the wok and heat until very hot.
Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add
the remaining 1/2 tablespoon oil and heat until very hot, add the minced
seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry
until tender, about 2 minutes. Pour in the sauce mixture and stir constantly
until thickened, about 1minute. Return the armadillo and eggs to the pan and
toss until heated through, stir in scallions. Transfer to a platter. To serve,
spread some sauce over a steamed pancake or tortilla, spoon some of the
stir-fried mixture on top, roll up and eat.
Yield: 4 servings
Copyright ©1995-2002 FishersNet
Italian Bake Frog Legs
Ingredients:
18 frog legs
1/2 cup salted butter
1 egg
3/4 cup parmesan cheese, fresh grated
1/4 white onion, fine chopped
1 teaspoon garlic, minced
1 1/2 cups soft bread crumbs
pinch of ground cumin
pinch of rosemary
pinch of tarragon
salt to taste
Preheat oven to 350 degrees. In a mixing bowl, combine parmesan cheese, egg,
butter, onion, garlic, cumin, rosemary, and tarragon, mix well. Dip each leg
into mixture to coat well, roll into bread crumbs and place in a greased baking
dish. Spoon remaining mixture over the top of the frog legs. Bake uncovered for
1 hour. Add salt to taste, serve!
Serves 4-6
Scalloped potatoes, fried okra, and fresh oven baked rolls compliment this dish
well.
Copyright ©1995-2002 FishersNet
Fried Rattlesnake and Ham Gravy (Thanks to Jason Hunter for passing along this recipe.)
1 24" to 30" skinned & cleaned western diamondback rattlesnake, cut in 3" to
4" pieces
drippings of 6 slices of bacon
3/4 cup oil
3/4 lb. cooked ham, diced
2 cups milk
1 tbs brewed coffee
1/2 cup flour (1 tbs reserved)
biscuits or toast
salt and pepper
Tabasco sauce, optional
In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels.
Reserve drippings.
Add the oil to the drippings. Flour rattlesnake and fry over medium heat until
golden brown.
Remove each piece as it becomes done and drain on paper towels.
Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and
scrape bottom of the skillet to remove any browned stuck pieces.
Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee
or milk a tablespoon at a time.
Serve the rattlesnake with biscuits or toast and the ham gravy.
Salt and pepper and/or season with Tabasco sauce to taste.
Serves 2 -3.
Enjoy!
Variation: Try ground sausage instead of ham.
The above recipe is adapted from the originals which can be found in the
Complete Fish & Game Cookbook by A.D Livingston (copyright 1996) and Mesquite
Country Tastes & Traditions From The Tip Of Texas, (recipe by Faye Carter),
Hidalgo County Historical Museum (copyright 1996).
Country-Style Groundhog
1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. soda
1/4 c. cooking oil
1/2 tsp. sugar
NOTE: Clean and skin as soon as possible. Remove all sent glands. Cut off head,
feet and tail. Cure in cool place by suspending from hook approximately 4 days.
When ready to cook, lard according to recipe.
Dress groundhog as for rabbit, removing the small sacs in the back and under the
forearm. Soak groundhog overnight in salted water to remove wild flavor. Combine
flour, salt, pepper and soda; rub into groundhog pieces. Brown groundhog in hot
oil in skillet; sprinkle with sugar. Reduce heat; add 1/2 cup water. Cover;
simmer for about 30 minutes or until tender. Remove cover; cook for 10 minutes
longer.
Snapping Turtle in a Pot
1 to 2 lbs. turtle meat
1/4 c. dry sherry wine (optional)
2 tsp. instant, minced onion
2 carrots, sliced
1/8 tsp. dried basil
Salt
2 c. water
2 celery stalks cut into pieces
8 sm. unpeeled redskin potatoes, halved
Salt turtle meat well and place in your slow cooking pot. Add all other
ingredients in order given. Then cover and cook on low heat for 6 or 7 hours or
until turtle meat is tender. Remove turtle meat from to and cut into bite size
pieces. Return meat to slow cooking pot, cover, and continue to cook on low heat
for an additional 2 hours or until vegetables are done.
Bear Meat Loaf (Courtesy of "Cooking with Suzie Q")
2 lb ground meat
1/2
cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
I also add 1 small can of mushrooms or fresh mushrooms.
Bake at 350 until done (about an hour).
When it looks close to being done, maybe 15 minutes,
I spread either BBQ sauce or ketchup over the top.
Muskrat Stew
(anonymous)
1 muskrat cut into pieces
flour, salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice
Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat
and all other ingredients, (with the exception of the tomatoes), to the boiling
water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to
simmer another hour.
Serves 4
Turtle Rangoons (Mike Little, Ohio)
3 ounces reduced-fat cream cheese
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
½ cup of cooked turtle meat
1 green onion, chopped
14 wonton wrappers
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce
until smooth. Stir in turtle and onion. Place 2 teaspoonfuls in the center of
each wonton wrapper. Moisten edges with water; bring corners to center over
filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with
cooking spray. Bake at
425°F for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.