Small Game Recipes

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Squirrel Gumbo

4 squirrels; cleaned
1 chicken (up to)
2 cup bell pepper; chopped (up to)
2 cup celery; chopped
1 quart stewed tomatoes
1 can (small) tomato sauce
2 cup canned okra (up to)
3 tablespoon creole gumbo file; or to taste
3/4 cup dark roux

Pressure cook and debone squirrels and chicken. Save the broth. To boiling broth, add bell pepper, celery, onion, tomatoes and tomato sauce. Make roux (using oil and flour in equal parts, in a heavy skillet brown roux) and add to the above mixture, stirring until well blended. Cook until vegetables are tender. Add meat and okra. Season to taste. You may also want to add hot sauce to taste. Simmer for 15 minutes. Just before serving or when serving, add filé to taste. Serve over rice. Serves 15 to 20.

b>Squirrel Stew

2 cut up squirrels
1/4 cup chopped onion
3 tablespoon margarine
1/2 cup diced celery
1 teaspoon salt
1/2 cup sliced carrots
1/8 teaspoon pepper
3 tablespoon flour
3 cup water
1/4 cup water

Brown the pieces in the bottom of a pan with margarine. Then cover with 3 cups water. Season only with salt and pepper so as to maintain the distinctive natural flavor. Simmer 1 hour.
Add onion, celery and carrots. Thicken with a smooth paste of flour and 1/4 cup water. Cook an additional 15 minutes.
Your favorite dumpling recipe can be added for a complete meal.

Muskrat and Onions

1 muskrat
1 1/2 tsp. salt
1/4 tsp. paprika
1/2 c. flour
3 tblsp. fat
3 lg. onions, sliced
1 c. sour cream

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.

Muskrat Meatloaf

1 1/2 lbs. ground muskrat
2 eggs, beaten
1/8 c. dry crumbs
1 c. evaporated milk
1/4 onion, minced or grated
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350°F for 1 1/4 hours to 2 hours. Serves 6.

Fricasseed Raccoon

1 raccoon
2 tblsp. salt
1/2 tsp. pepper
1 c. flour
1/4 c. fat
2 c. broth

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.

Raccoon Meatloaf

1 raccoon
1/2 c. cracker crumbs
1/2 c. ground onion
1 1/2 tbsp. salt
1/2 tsp. pepper
2 eggs
1/4 tsp. thyme
1 c. evaporated milk

Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350°F for 1 3/4 hours. 8 servings.

Baked Rabbit

One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco or any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375°F for 1 1/2 hours.

Fried Hare or Rabbit

1 hare or rabbit
1 egg, beaten
Bread crumbs
Salt & pepper
1 c. milk or cream
2 tblsp. flour

Clean and dress as directed. Simmer 15 minutes and drain. When cold, cut into serving pieces. Dip into beaten egg, then into bread crumbs. Season with salt and pepper, saute in hot fat until brown on all sides. Remove to warm platter. Brown flour in fat and add milk or cream. Bring to boiling and pour over rabbit. Garnish with sliced lemon. Add parsley. Serves 4.

Rabbit with Gravy

1 rabbit, cut up
1/4 lb. salt pork
1 dash pepper
1 c. flour
1 onion, diced

Brown salt pork evenly on both sides. Then add evenly coated floured pieces of rabbit. Brown slowly on all sides. Add just enough water to cover rabbit, add onions and let simmer about 1 1/2 hours until rabbit is tender. Then make a mixture of flour and water. Add to ingredients to make gravy. Delicious over mashed potatoes.





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