Fried Squirrel
1 squirrel, skinned
3 eggs, well beaten
1 cup bread crumbs
Salt and pepper, to taste
1/2 teaspoon garlic powder
Flour
Bacon drippings
1-1/2 cups milk and light cream, mixed

Clean the squirrel and cut into serving pieces. In a bowl beat the eggs,

add the bread crumbs, salt, pepper and garlic powder. Mix well. Stir in

enough flour to make a thin batter. Dip the squirrel pieces into the batter

until well coated. Heat about 1/2-inch of bacon in a large, heavy skillet until

very hot. Brown the squirrel pieces on all sides. Pour off any excess drippings.

Cover the skillet and simmer gently until the squirrel is tender, approximately 1

hour. Add a little water, if necessary to keep the meat from drying out. Once the

squirrel is tender, remove the pieces to a hot platter. Stir 2-1/2 tablespoons of flour

into the pan drippings and let the flour brown a little over low heat. Add the mixed milk

and cream gradually, stirring constantly until the gravy is thickened. Season to taste.

Serve the gravy over the squirrel pieces.

Italian Baked Rabbit
2 Rabbit hindquarters, halved
2 Rabbit loins
1 Jar of mushroom spaghetti sauce
1 tablespoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon Creole seasoning
1 (4-ounce) mushroom pieces and stems, drained
1/4 cup Parmesan cheese
1/2 pound Mozzarella cheese, grated

Rinse the rabbit thoroughly in cold water; set aside. In a 9 x 12-inch

baking pan, mix together the spaghetti sauce, seasonings, mushrooms

and Parmesan cheese. Arrange the rabbit pieces on top of the sauce.

Seal the pan tightly with foil. Bake at 350-degrees for 1- 1/4 hours.

Remove the foil from the pan and top the rabbit pieces with Mozzarella

cheese. Return the pan to the oven and bake for an additional 15 minutes

or until the cheese is melted and bubbly. Serve over hot angel hair pasta

with a salad and toasted garlic bread. Serves 6 to 8

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Rabbit Casserole
2 rabbits, cut up
4 slices bacon
3 onions, quartered
2 green peppers, cut up
1 clove garlic, crushed or minced
1/2 cup white wine
1 (9-pound) can whole tomatoes
1 can cream of mushroom soup
1 teaspoon salt
1 teaspoon marjoram, crushed
1 teaspoon thyme

In a large skillet sauté the bacon until crisp. Remove from pan and

drain on paper towels and set aside. Brown the rabbit, a few pieces

at a time, in the bacon drippings; arrange in a large baking dish. Add

the onions, green peppers and garlic to the same skillet and add wine.

Cook, stirring constantly; add the crushed tomatoes until slightly thickened.

Stir in soup and spices. Heat to boiling, stirring often. Spoon the mixture

over the rabbit in the baking dish and cover. Bake at 350-degrees for 1

hour or until rabbit is tender. Just before serving, crumble the bacon and

sprinkle over top. Serve hot with rice or noodles.
 

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Fried Frog Legs
Frog legs
Salt
Water
Beaten eggs for dredging
Cracker meal
Vegetable oil

Wash and soak the frog legs in salt water for 2 hours. Pat dry. Dip in

beaten egg and roll in cracker meal. In a large skillet, heat the vegetable

oil almost to the boiling point. Add the frog legs; turn until golden brown on

both sides. Drain on brown paper. Serve hot.

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Quail or Dove Casserole
3 pounds quail or dove
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
6 tablespoons butter
1 (15-ounce) can artichokes, optional
1/4 pound fresh mushrooms
2 tablespoons flour
2/3 cup chicken consommé
3 to 4 tablespoons sherry (cream or cooking)

Dredge the quail or dove in the salt, pepper, and paprika. Fry in 4- tablespoons butter.

Place in a casserole dish. Place the artichokes between the quail or dove. Sauté the

mushrooms in 2-tablespoons butter. Add 2-tablespoons flour. Stir in the consommé

and sherry. Cook for 5 minutes. Pour over the quail or dove. Cover and cook at 350-

degrees for 1 hour.

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Country Style Beaver
2 to 3-pounds beaver steaks, cut 1/2-inch thick
Bacon grease
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 medium onions
1 can cream of mushroom soup
1 can or 1/2-pound mushrooms

Combine the flour, salt and pepper in a plastic bag and shake until mixed.

Add the beaver and shake until well coated. Save the remaining flour. Dice

the onions. Melt enough bacon grease in the bottom of a large skillet to sauté

onions and beaver. Sauté the onions and floured beaver in bacon grease,

adding more grease as needed. Place the beaver aside. Combine soup and

mushrooms in the skillet. Dissolve 2 to 3 heaping tablespoons of seasoned flour

in 2-cups cold water. Mix well. Add to soup mix and simmer 5 minutes. Add the

beaver and onions to mix and simmer covered for 30 minutes.

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Deep Fried Beaver
2 to 3 pounds beaver, cut into 1-inch cubes
6 eggs
2 cups flour
Salt, pepper, ginger, sage, poultry seasoning, etc.
Oil for frying
Milk

Mix eggs, flour and any combination of the spices above for a variety or about

1-teaspoon salt and 1-teaspoon pepper. Alternate beating and adding about

1-tablespoon of milk until the mix has thinned enough to jiggle when shaken.

Continue to beat with a fork until the ingredients are thoroughly blended. Stir in

the beaver cubes until all cubes are well coated. Drop individual coated cubes in

hot oil (at least 2-inches deep). Cubes will sink and then float as they start frying.

Stir and turn until golden brown making sure no chunks remain stuck to the bottom

of your skillet. Eat plain or dip in sweet and sour sauce, BBQ sauce, honey, honey-

mustard sauce or your favorite steak sauce. Try different types of salad dressings.

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Bear Roast
4 pound bear roast
1-1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
1-1/2 tablespoons instant minced onion
1 cup beef bouillon

Rub all sides of the bear meat with the first four ingredients. Place the seasoned

meat in a crock pot, sprinkle with onion and pour bouillon over all. Cook on high

setting for 1-1/2 to 2 hours per pound until 180 degrees (check internal temperature

of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes,

and celery may be added and cooked the same amount of time as the meat. For gravy:

remove the meat from the saucepan; stir flour in small amount of water and add to meat

juices. Serves 6.

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Braised Bear Steak
Older bear meat can be prepared as follows:
Flour
Salt and pepper
Thyme
1 cup onions, sliced
4 tablespoons bacon fat
Bear steak, cut 3-inches thick
1-1/2 cups broth
1 cup red wine
2 tablespoons tomato paste

Pound the flour and dry seasonings into the steak with the a meat pounder.

In a large skillet or saucepan brown the onions in the bacon fat and add the

meat. Brown the meat well on all sides. Add part of the broth and wine and

bring to a boil. Cook briskly for 5 minutes. Turn the steak, reduce heat, and

cover the pan. Simmer for 1 to 1-1/2 hours, adding more liquid if necessary.

When the steak is tender, remove it to a hot serving platter. Add the tomato

paste and additional liquid, if needed, to the pan juices to make a smooth sauce.

Taste for seasoning and pour over the steak. Surround with boiled potatoes,

garnish with parsley, and serve with sautéed mushrooms.

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Armadillo 'N' Rice
1 armadillo, dressed and cleaned
4 large onions, chopped
1 stalk celery, chopped
2 cans mushrooms, chopped
2 cups rice, uncooked
Salt and pepper, to taste
10 cups armadillo broth

In a large stock pot or saucepan, boil the armadillo until tender; reserve the broth.

Remove the meat from the bones. Add the onions and celery and cook in butter

until tender. Add the mushrooms and meat and simmer for 5 minutes. Place in a

large baking pan or Dutch oven and add 10-cups of hot broth; add the rice, salt

and pepper; stir to combine. Bake at 375-degrees until tender. Serves 12.

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Roast Duck  

1 wild duck

2 cups peeled, quartered apples

1 onion slice

2 teaspoons onion salt

1/4 teaspoon pepper

1 cup orange juice

Fill the cavity of the duck with apples. Close with skewers and tie the legs and wings

close to the body. Rub the duck with a slice of onion, followed by salt and pepper.

Roast uncovered at 325-degrees for 1-1/2 to 2 hours. Baste every 10 minutes with

orange juice. Serves: 2 to 4. 

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Fillet of Duck

Breasts of 2 ducks, fillet

1 pkg. dry onion soup mix

1 apple, sliced

2 cups water

1 orange, sliced

Place the breasts on a platter and cover with apple and orange. Cover with

plastic wrap and refrigerate overnight. Remove the apple and orange slices

and place the fillets in a 1-1/2 quart oblong baking dish. Empty the onion soup

into the dish; add water. Bake at 300-degrees for 2 hours. Serve with the pan drippings. Serves 4.

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Wild Turkey & Rice  

2 cups water

1/4 cup raisins

3/4 cup wild rice

1/2 apple

2 slices bacon

1/4 cup onion

1 cup wild turkey meat

1 stalk celery

1 teaspoon chicken base

1/2 carrot

3 tablespoons Soy Sauce

1/4 cup peas

1/4 cup fresh parsley, chopped

1/2 cup fresh mushrooms

1/4 cup slivered Almonds

Pepper

This is a great recipe for left over wild turkey, or you will have to cook and chop some wild turkey meat. In a large saucepan, bring the water to a boil, add the wild rice (native northern Wisconsin Wild Rice is the best and cooks in about twenty minutes), reduce the heat and simmer until the rice is fluffy following the package directions. Stir occasionally and make sure the rice doesn't cook dry. Drain if necessary and set aside. Cook bacon in large deep skillet until brown. Dry bacon on paper toweling, chop and return to skillet, retaining bacon drippings in skillet. Add the chopped onion, diced celery, chopped carrot, peas, sliced mushrooms, almonds, raisins and cored and cubed apple to the skillet and cook slowly over medium heat until tender. Stir continuously. Add the cooked wild turkey breast meat that has been chopped, chicken base, soy sauce, parsley and pepper to taste. Fold in wild rice and serve hot. 

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Roast Goose with Apple Stuffing

1 goose (8 to 10 pounds)

6 cups soft bread crumbs (about 9 slices bread)

1/4 cup butter or margarine, melted

1-1/2 teaspoons fresh sage, chopped

1/2 teaspoon dried sage leaves

3/4 teaspoon fresh thyme, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3 medium tart (3 cups) cooking apples, chopped 

2 medium (1 cup) stalks celery (with leaves), chopped 

1 medium (1/2 cup) onion, chopped

1/4 cup all-purpose flour, if desired

2 cups water or 2 cups chicken broth, if desired

Preheat the oven to 350-degrees. Trim the excess fat from the goose. Combine the remaining ingredients except flour and water. Toss to mix. Fill the wishbone area of the goose with the stuffing first. (Do not over pack the stuffing will expand while cooking.) Fasten the opening with skewers, and lace with string. Pierce the skin all over with fork. Fasten the neck skin to the back with a skewer. Fold the wings across the back with the tips touching. Fill the body cavity lightly with the stuffing. Place the goose, breast side up, on rack in shallow roasting pan. Insert a meat thermometer so the tip is in the thickest part of the inside thigh muscle and does not touch the bone. Roast uncovered 3 to 3-1/2 hours, removing the excess fat from the pan occasionally during the roasting process, until the thermometer reads 180-degrees and the juice of the goose is no longer pink when the center of the thigh is cut. Place a tent of aluminum foil loosely over the goose during the last ! hour to prevent the excessive browning. Place the goose on a heated serving platter. Let stand for 15 minutes for easier carving.  Prepare the gravy from drippings if desired. Skim the fat from the drippings. Pour 1/4-cup of the drippings into a 2-quart saucepan; stir in the flour. Gradually stir in the water or broth; heat to boiling, stirring constantly. Boil and stir for 1 minute; reduce the heat to medium. Cook; stirring constantly, until thickened. Serve the goose with apple stuffing and gravy. Serves: 8.

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Pheasant Schnitzel  

2 Pheasant Breasts

Flour

Fine, dry breadcrumbs

1 egg

Salt & pepper, to taste

Butter or margarine

Bone out and skin the pheasant breasts. Flatten the breasts to approximately 1/4-inch. Dredge

in the flour, dip in the beaten egg, and dredge in breadcrumbs. Salt and pepper, to taste. Melt

butter in a large skillet over medium-high heat and fry the pheasant until golden brown turning once.

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