2 slices bacon
Potatoes, carrots, onions
2 onions or 1 onion and 1 apple
Salt and pepper to taste
4 c. water
Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350°F oven and roast for 3 to 4 hours.
Woodchuck Meat Patties with Tomato Sauce
1 c. bread crumbs
1/4 c. ground onion
1 tsp. salt
1/8 tsp. pepper
3 tblsp. fat
1 c. catsup
1/4 tsp. Worcestershire sauce
Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.
1 tblsp. salt
1 c. flour
3 tblsp. fat
Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown. Serves 6.
1 bag frozen broccoli pieces
1 lg. onion
1 (8 oz.) pkg. sharp cheddar cheese
8 oz. light cream
1 c. margarine
Basil to taste
1 tsp. lemon juice
Skin clean and quarter squirrels. Boil in large pot with water and chicken bouillon cube until tender. Set aside until cool and then bone completely until only meat remains. Microwave broccoli until warm but not fully cooked. Cover bottom of buttered lasagna sized pan with broccoli placing meat over broccoli layer. Lightly cook carrots until tender and place over meat layer. Lightly cook carrots until tender and place over meat layer. Grate cheese over top and cover cheese with bread crumbs. Mix sauce of light cream or milk with mayonnaise, basil and lemon juice and warm. Pour sauce over all and add milk until at least 1/4 inch depth liquid. Bake at 350 degrees for 45 minutes or until sauce is bubbling. Be careful not to burn cheese and bread crumb topping.
Put rabbit in stew pot and cover with water. Add all remaining ingredients and bring to a boil. Turn heat down low and simmer until tender but not falling off bone. Remove from pot and cut into pieces for frying. Using "Moss" "Light-n-Sweet Hush Puppy Mix," mix according to hush puppy directions. Dip in pieces of rabbit and fry until golden brown.
Stewed Rabbit or Squirrel with Rice
1 rabbit or squirrel
4 strips bacon, diced
2 tomatoes, peeled and diced
1 med. onion, chopped
1/2 c. uncooked rice
1 tblsp. green pepper
2 c. rabbit stock
1 tblsp. minced parsley (optional)
Cook cut up rabbit or squirrel in salted water until tender. Remove from broth and cool. When cool, remove bones and cut meat in small pieces. Saute onion and bacon until onion is brown. Stir meat, tomatoes and pepper in stock and bring to a boil. Add rice. Cover skillet and simmer until rice is tender. Stir just enough to prevent sticking. Add parsley. Serves 4.
Hasenpfeffer (Peppery Rabbit Stew)
1 (3 lb.) rabbit, cleaned, dressed &
1/4 tsp. peppercorns
1/4 tsp. mustard seeds
3 bay leaves
1 lg. onion, sliced thin
1 c. water
1/2 c. plus 2 tbsp. unsifted flour
1/4 c. butter
1 tsp. salt
1/2 c. dry red wine or water
1 tsp. sugar
Place rabbit in deep bowl. Tie spices and bay leaves in cheesecloth and simmer; covered, with vinegar and onion for 5 minutes. Pour over rabbit; cover, and refrigerate 1-2 days, turning rabbit occasionally. Lift rabbit from marinade (do not dry) and dredge in 1/2 cup flour; brown in butter in heavy skillet. Transfer to 3 quart kettle. Brown remaining flour in drippings; strain marinade, add and heat, stirring until thickened. Pour over rabbit, add onion and cheesecloth bag, also remaining ingredients cover and simmer 1-1 1/2 hours until rabbit is tender. Check liquid level occasionally, adding water if mixture thickens too much.
Wipe squirrel halves dry and lay on broil rack. Coat completely with honey. Broil about 6 inches from heat for 8 minutes. Turn, coat again with honey, and broil 8 minutes more. Transfer to large, shallow baking dish or bottom of roaster. Pour in the cider and add bay leaves. Place in preheated 350 degree oven and roast for 1 hour or until meat is well down. Transfer to serving platter and keep warm. Strain pan juices into saucepan over medium heat thicken with the cornstarch mixture. Serve on side. Serves 4.
Cut squirrel into serving pieces; season well with salt and red pepper. Saute squirrel in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly 2-3 minutes. Add salt; cook slowly about 30 minutes or until rice is cooked. Serves 2-4.
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