Small Game Recipes (Rabbit, Squirrel, ect...)

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Magnum gurly

Magnum gurly

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Hasenpfeffer (Submitted by Big Guy)

2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar

Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.
 
BBQ RABBIT (Submitted by Big Guy)


2-3 Rabbits
1 large onion chopped
1 clove garlic chopped
2 green peppers chopped
1 can tomato juice 14 oz.
1 cup water
1 cup vinegar
½ cup ketchup
½ cup Worcestershire sauce
¼ cup butter
1 tsp. Salt


Soak rabbit over night in vinegar ,salt , water and Bay leaf. Parboil 10 minutes cool until you can handle meat. De-bone meat ant cut into bite size pieces. Boil all ingredients , then pour over cut up rabbit in a casserole dish . Bake at 300 degrees for 3 hours . Serve over rice or noodles.
 
Easy camp Grabbit Stew(Submitted by open-sights)


1 rabbit
1 grouse
some of every veggie in camp
wine or beer
some of whatever spice you have in camp
bring to boil, then let stand covered, bring back to a boil when back from hunting in early afternoon, then let stand through evening hunt, bring to boil once back in camp and enjoy.
 
Squirrel Stew (Submitted by Magnum Gurly)


Ingredients:
1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh ,or canned veggies
Preparation:
Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now. Turn down the heat, and let slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don't you will have a hard time chewing the meat. After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are done. An option you can use is, cook up your favorite pasta and serve over the pasta. (eliminate the potatoes)
 
Squirrel Pie(Submitted by Magnum Gurly)


Clean, skin and cut two squirrels into small pieces. Soak in salted water, or water with a little vinegar added, changing water several times. Drain, dry and roll in seasoned flour. Sauté in pork or bacon fat until slightly browned, then place in greased pie dish or bowl, add two cups liquid (made up of wine, cider, beer, crushed fruit , or a little vinegar, and water or stock), salt and pepper, one thinly sliced onion, herbs of your choice. Cover and cook on top stove for 1 ½, or in moderate oven for two hours. Remove and thicken the stock with a little flour. Take out part of the gravy and add tomatoes, sauce or catsup, to serve with the pie. Meanwhile, cover meat dish with pastry or biscuit dough, slit for steam to escape, and bake for 20 minutes in hot oven.
 
BBQ Squirrel(Submitted by Magnum Gurly)



1st. Take as many squirrels as you would like add salt and pepper. 2nd. Put squirrels on grill, bbq whatever let cook for a while, then add some liquid smoke or soy sauce on top and around squirrels. 3rd. When the squirrels are almost done cooking smear BBQ sauce all over the squirrels and let cook until done

BBQ SAUCE FOR SQUIRREL
1 cup brown sugar
2 1/2 cup ketchup
3/4 cup mustard
3/4 cup liquid smoke or worcestershire sauce
( you can add as much or as little sugar as you want)
 
Honey and Cider Squirrel (Submitted by Magnum Gurly)


2 young squirrel, dressed & halved
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water

Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remianing honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yeild: 4 Servings.
 
Baked Racoon


1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tbsp. Salt
1/3 tsp black pepper
Salt
Sugar
1 onion
3 stalks celery
3 carrots, diced
2 cloves garlic
1 clove
1 tsp sage
1/4 cup vinegar
1 tsp dark brown sugar

Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands and kernels under legs.

Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water.

Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 6 qt. kettle, add water to cover, then vegetables, salt, sugar, sesonings, garlic and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal). Puree vegetables in a blender to thicken sauce.

Bake sweet potatoes or winter squash to go with the dish. A tart vegetable such as sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4.
 
RACOON WITH SALSA


One Racoon
Salsa to your taste
garlic powder

Boil prepared racoon until tender. Cut up meat and cover with a commercial salsa with a little extra garlic; bake at 325 degrees for approx. 30 minutes.
 
Racoon in Barbecue Sauce


1 small to medium raccoon cut into serving size pieces
1/2 tsp. Salt
1 teaspoon instant minced onion
1 bell pepper
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice

Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.
 
Racoon Pattys

Clean and Wash Racoon Thoroughly being careful to take out scent glands under forelegs.

One Racoon

1 cup bread crumbs
1 cup chopped onion
1 egg
Salt and Pepper
Quarter cup bacon fat
1 cup currant Jelly
2 tbsp frozen orange juice 1tsp. Garlic powder

Remove meat from bones and grind. Add bread crumbs, onion, garlic, salt, pepper, egg, and fat; mix thoroughly. Form into patties; dip into egg; then dip in bread crumbs. Saute in bacon fat until brown. Cover with currant jelly sauce and place in slow oven for 1 hour.
 
BAKED COON WITH SOUTHERN DRESSING


1 small coon or hindquarters and loin of larger young coon, 2 to 2½ lbs dressed weight
3 to 4 cups cold water
1 tbsp salt
1/3 tsp black pepper or 1/2 tsp dry hot red pepper pod Start oven 10 min before baking; set to moderately hot (400 F)
Dress coon carefully so as not to leave any clinging hair
Remove scent glands, kernels under legs
Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hrs
Trim off all but a thin layer of fat and any discolored spots
Wash well in lukewarm water
Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife
Put into 3-qt kettle, add water, salt and pepper
Heat to boiling, then reduce heat to simmering, cover and cook until tender-from 1 to 2 hrs depending on age of animal
Meanwhile prepare Dressing
Pour dressing into a casserole
Lay coon over top and press down into dressing
Cover and bake until coon is tender, 45 minutes to 1 hr.
Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more
Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing
A tart vegetable such as sauerkraut, sweet sour red cabbage or pickled beets are a good accompaniment
 
Turtle Soup(Submitted by BigGuy)

5 lbs. turtle meat
1/8 cup cooking oil
2 Tbs. vinegar
4 large potatoes, peeled and cubed
3 large onions, chopped
8 oz. Mushrooms, sliced
4 large tomatoes, peeled
5 cloves garlic, chopped
3 stalks celery, chopped
3 bay leaves
1 Tbs. ground red pepper
2 Tbs. Oregano
1 Tbs. Black pepper
2 cans tomato soup
2 cans water
1 can 6-oz. Tomato paste

boil turtle meat for 1 ½ hrs. in enough water to cover with the oil and vinegar. Skim pot while boiling. Remove meat from stock and de-bone. Skim stock again.
Add all other ingredients and boil uncovered for 45 minutes on medium heat. Add turtle meat cover and let sit 30 minutes.

Servers 10
 
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