Use small beaver cut into pieces. Remove fat and soak beverage overnight in cold water; drain. Cook in small amount of water until tender. Then fry with bacon and seasoning salt. Try some hickory smoked seasoning salt on this.
Barbequed Beaver
1 plump young beaver
2 onions, sliced
1/2 c. vinegar
1 apple, peeled & halved
3/4 c. catsup
1 tsp. dry mustard
1/4 c. granulated sugar
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1/2 tsp. salt
3 drops Tabasco sauce
Remove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover with sliced onion. Combine remaining ingredients in bowl, then pour over beaver. Bake in 350°F preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy.
Rabbit and Sausage
1 rabbit
1 lb. pork sausage or 3 smoked pork
sausages
1 c. beer
1/4 c. cider vinegar
1 c. consomme or stock
1 c. browned bread crumbs or 1/4 c.
rice
1 tsp. caraway seeds
1 tsp. grated lemon peel
1 tsp. brown sugar
Salt and pepper
Bring to boil, then reduce heat, cover and simmer gently 2 hours. Skim off fat before making pan gravy.
Pan Gravy:
Blend 1-2 tablespoons flour into 2 tablespoons drippings, stirring with wire whisk until flour has thickened, until mixture is well combined and smooth. Continue to cook slowly, stirring constantly, while adding pan juices and milk, water, stock, cream, wine or beer to make 1 cup. Season the gravy with salt, pepper, dried or fresh minced herbs, grated lemon rind.
Golden Fried Rabbit
2-3 lb. rabbit
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
Butter or shortening
Moisten rabbit meat; drain but do not dry. Shake pieces in paper bag in mixture of flour and seasonings. Place pieces in 1/4 inch of hot butter in heavy skillet turning to brown evenly on all sides. Reduce heat, cover and cook slowly 1 hour or until tender. For crisp crust on rabbit meat, uncover for last 10-15 minutes.
Fried Squirrel
5 or 6 squirrels, cut up
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
Oil
Take 5 or 6 squirrels, cut up, and cook slowly in simmering water in a crock pot overnight. Remove meat from bones. Place chunks of meat in a plastic bag containing flour, salt, and pepper. Shake lightly, coating all pieces. Fry in hot oil until brown. Serve as is, or mix 1 can of mushroom soup and 1 can of water; heat; serve over cooked rice or noodles.
Hare or Rabbit Salami
1 hare or rabbit
1 slice onion
1 stalk celery, minced
1 bay leaf
2 tblsp. oil
2 tblsp. fat
2 tblsp. flour
2 c. hot water
1 tsp. salt
1 tblsp. Worcestershire sauce
1 tblsp. capers
12 pitted olives
Chopped parsley
Clean and dress rabbit. Place in baking pan and add onion, celery, and bay leaf. Brush with oil and roast at 350 degrees for 45 minutes. Remove meat from pan, add fat and flour and stir until sauce becomes rich brown in color. Add hot water, stir well. When smooth, add salt, Worcestershire sauce, capers, and olives. Replace meat, cover closely, and roast at 350 degrees for an additional 80 minutes, or until tender. Arrange rabbit on platter, cover with strained sauce, arrange olives as a garnish and sprinkle with finely chopped parsley. Serves 6.
Hearty English Pie
Simmer 1 rabbit until the meat is very tender in water to cover, salt and pepper, 1 bay leaf, celery leaves, 1/4 teaspoon thyme, 1 beef bouillon cube, a slice of onion and 3 sprigs of parsley. 2 tbsp. butter 1 1/2 c. rabbit stock 1/8 tsp. thyme 2 hard boiled eggs, quartered 4 oz. sliced mushrooms 2 tbsp. flour Salt and pepper 1/4 tsp. parsley flakes Pastry Arrange pieces of rabbit meat and egg quarters in one large or three individual casserole(s). Brown onion and mushrooms lightly in butter, stir in flour, and add stock. Add thyme, parsley, salt, and pepper. Cook until thickened. Pour mushroom mixture over rabbit and eggs. Cover the dish(es) with your favorite pie crust and bake in a preheated 425 degree oven for 20-25 minutes, until crust is brown and contents bubbly. Will serve 3-4.
Squirrel with White Wine
4 squirrels, cut in serving pieces
2 tblsp. butter
1/4 c. olive oil
Salt
Pepper
2 cloves garlic, crushed
1/2 tsp. rosemary
1 c. dry white wine
1 c. chicken broth
1 tbsp. chopped parsley
2 c. sliced mushrooms
Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, garlic, rosemary, wine and broth; simmer until nearly done, turning often. Add parsley and mushrooms, cook 5 minutes. Serves 4.
Squirrel Chowder
2 squirrels
Chicken parts, as desired
1 lb. lean beef, cubed
1 c. celery, sliced
1 can corn
2 med. onions, sliced
Salt
Pepper
1 can tomato juice
1 can green beans
4 potatoes, cubed
3 carrots, sliced
1 can peas
Combine meat, celery, corn, onions, salt, and pepper. Cover with water. Cook until meat is almost tender. Add tomato juice, green beans, potatoes, carrots, and peas. Cook until tender. Remove bones and serve. Serves 4-6.
Raccoon Roast
Wash raccoon thoroughly in lukewarm water inside and out several times. Parboil about 30 minutes with 1 teaspoon baking soda added to water. Drain, season inside and out with salt and pepper. Then stuff raccoon with Dressing. Place in roaster and roast at 375 degrees, basting often. Drain off fat continually, and add water. Roast approximately 1 1/2 hours or until tender and nicely browned. Before serving, rub roasted raccoon with a cloth soaked in vinegar.
Dressing:
3 c. dry bread crumbs
2 tbsp. melted butter
1 sm. onion, chopped
1 lg. sour apple, thin sliced
1 tsp. salt
1/4 tsp. pepper
Combine ingredients, add sufficient water to moisten.
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