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Find a Business or PersonWild Game Recipes
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- - WOODCHUCK Recipes (6)
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--BOILED PRIME ROADKILLMinnesota offers a variety of roadkill that can easily be turned into an inexpensive and unique culinary delight. Deer and raccoon are the most common, however, other species can easily be found and the recipe adjusted to accommodate opossum, squirrel, dog, mink, muskrat, beaver, snapping turtle and fowl. Fresh roadkill normal produces the finest entree, however weather conditions will drastically effect the preparations and texture of the end product. Depending on your particular taste, preparations will vary. I recommend a thorough skinning and washing of the carcass; but a little hair will not destroy the taste and sometimes can be used to |
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--COOKING WILD GAMEThere are two things to remember when cooking game birds and small game animals. First, these birds and animals have very lean meat, so you must take care to cook them properly or they will be tough and dry. If you are roasting birds, put some bacon strips over the breasts, or roast them in a liquid you can baste with. |
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--PREPARING ARMADILLOThe armadillo is edible and very tasty. These mammals weigh from 8 to 17 pounds. You should skin and dress an armadillo as soon as possible. The easiest method is to skin from the underside to split the skin from the neck most the way down to the tail, best be careful not to puncture the abdominal cavity. You'll need a sharp knife. Peel the animal out as you would a squirrel or rabbit. Remove all fat from under the front and back legs and wash meat thoroughly. After meat is cleaned completely, cut into quarters. |
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--WOLF TRAPPERS' AND CITY FOLKS' WILD GAMEWild game and fish are standard fare for wolf trappers. If in doubt about cooking game meat, keep in mind that game is no different from barnyard meat or poultry. For example, any recipe that will fit domestic turkey will also apply to wild turkey. Venison is similar to "U.S. Good" beef. Doves and quail can be kitchen-processed as you would cook chicken or squab. Cut wild turkeys pro |
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ARMADILLO FRICASSEEDust armadillo meat in flour, salt, and pepper. Brown on both sides in the butter. Put enough water in pot to cover after adding remaining vegetables. Cover and simmer until meat is tender, about 2 hours. Add seasoned flour and water to thicken liquid. |
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BRAISED COOTSkin coot. Clean, and cut off head, feet, wings, and tail. Rinse in cold water. Slice onions. Use a frying pan large enough to handle coot, onions, and stirring action without spilling over. Place frying pan on low heat and add a generous amount of bacon fat. When fat is melted, add onions to cover the bottom of the pan, then add pieces of coot. Add salt to taste, and place cover on pan. Cook on low heat until done, stirring occasionally. If necessary, add a little water to prevent scorching. Serves 5. |
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BUFFALO JERKYSlice buffalo meat along the grain into strips 1/8 inch thick, 1/2 inch wide, and 2 to 3 inches long. Marinate 1 1/2 pounds meat for 10 to 12 hours in: 1/4 c. soy sauce 1 tsp. onion powder 3/4 tsp. black pepper 1/2 tsp. salt 1/4 tsp. garlic powder 1/4 c. Worcestershire sauce Hang them on a rack in a pan and bake at 200 degrees until dry. To prepare outside, suspend over a fire or drape on bushes to dry in the sun. This is a 1907 recipe. There was no marinade so I added one and it tastes a lot better! |
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BUFFALO ROASTMarinate roast all night in the dressing. Salt roast on all sides and put in heavy, large roaster or Dutch oven. Add onion, brown sugar, whiskey, and beer. Cover and bake 1 hour at 300 degrees or until tender. If pan juices begin to dry up, add more beer. Add flour, sour cream, and lemon juice to drippings for gravy. |
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