Does anyone have recipes for the other white meats?

Do any of you have favorite recipes for the other white meats? Such as cat, dog, rat, oppossum, racoon, etc. critters that are normally not hunted for food but in a disaster may be the only game available.

Sarky, could you really eat this?

Recipe of the Week (NOT KEN'S)

Dog Hot Pot

Ingredients:

800 g Dog Meat (pre-cooked)
25 g Green Onion
1 Spice Bag(prickly Ash, Star Anise, Apple Cinnamon Stick, Bay Leaf, Oyster Sauce, Fish Sauce, Sesame Paste, Cooking Wine, Salt, MSG,Dried Citrus Peal, Green Onion, Ginger, garlic, Soybean Oil)
500 ml Soup Stock

Instructions:

1. Cut dog into small pieces.

2. Add meat to boiling water and cook until done. Remove from water. Shake off any excess water.

3. Heat frying pan with oil. Once hot, add green onions, crushed ginger and garlic in oil and cook until fragrant.

4. Add cooking wine, soup stock, oyster sauce, fish sauce, sesame oil, dried citrus peel, salt and spice bag. Turn up the heat to high until boiling. Remove any froth floating.

5. Turn to low. Add dog. Remove the spice bag and stew until done. Add MSG and shredded green onion.

Recommended Breeds:
Chinese Crested, French Bulldog, Japanese Chin, and our personal favorite Chihuahua

Thanks Crash,you ruined my appitite for like...ever.I needed a new diet plan.

Sarky,my aunt fixed 'possum once when she came up from Arkansas,they only things I really remember about it was the HUGE amount of black pepper she used,oh,and the greasy meat.Not very tastey at all.

Quote:

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Originally Posted by nell67

Thanks Crash,you ruined my appitite for like...ever.

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Crash? :angry: :nono: Apologize, Crash! :sneaky2:

:innocent: :innocent: :innocent: :innocent: :innocent:

Here's one from the Bible of Southern cookbooks: Gourmet of the Delta 1964, a collection of recipes from the St. John's Woman's Auxiliary in Leland, Mississippi, and St. Paul's Woman's Auxiliary in Hollandale, Mississippi:

Quote:

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Originally Posted by Gourmet of the Delta Cookbook

HERBERT'S SQUIRREL STEW
6 squirrels
1 hen or large chicken
1/2 lb. sliced bacon
3- 2 lb. cans tomatoes
2- 2 lb. cans whole kernel corn
1 bunch celery
1 bunch carrots
1 lb onions
1 lb okra
2 bay leaves
6 large Irish potatoes, diced
2 red peppers (hot)
1 stick butter
Worcestershire sauce, salt, pepper, Tabasco, catsup to taste

Boil squirrels and hen in enough water to have a good amount of stock left. Season with salt and pepper. Discard bones and skin. Strain stock. Cut meat into large pieces. Add to stock. Cook in a large kettle. Add all ingredients except corn. Cook slowly for several hours, stirring often. Heat corn in a double boiler and add to stew when nearly done. The kettle of stew may then be placed in a dish pan of hot water over low heat to keep hot until serving time. Any other vegetables or seasonings may be added to suit individual taste. Serves 15 to 20.

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And one more:

Quote:

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Originally Posted by Gourmet of the Delta cookbook

TURTLE SOUP

5 lb turtle meat (snapping or soft shell)
5 cups chopped onion
5 teaspoon salt
1 clove, garlic, minced
10 tablespoons lard
6 tablespoons olive oil
2 1/2 cups flour
2 1/2 cups celery, finely chopped
1 small bunch parsley, chopped
2 quarts water
2 teaspoons black pepper
2 bay leaves
2 teaspoons thyme
2 teaspoons marjoram
cayenne pepper
2 hard boiled eggs
1 teaspoon gumbo file
1 cup sherry
1 lemon, thinly sliced

Wash turtle meat well, put in large sauce pan, cover with water and boil slowly 10 minutes. Drain, saving liquor. Heat, in a deep heavy pot, lard and olive oil and brown turtle meat. Remove meat, add flour, stirring constantly until dark brown, being careful not to burn. Add to this roux, onion, garlic and cook until soft. Add liquor from turtle, slowly, stirring until smooth. Add turtle meat and seasonings. Blend. Add hot water and cook 1 hour. Taste and add more seasoning if needed. Add half of the sliced lemon and cook until meat is perfectly tender. Remove meat from soup. Chop into tiny pieces, using only the very tender parts. Strain soup. Add sherry several minutes before serving. Serve in soup bowls with a spoonful of grated hard boiled egg in the center of each. Place a thin slice of lemon, carefully floated, on the egg and sprinkle with finely chopped parsley.

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Here's a link with recipes for some of your favorite backwoods critters. http://backwoodsbound.com/recipe.html

one of my fav's:

Quote:

---

Originally Posted by http://www.huntingsociety.org/rat1a.html

DEEP FRIED RATTLESNAKE

1 rattlesnake, cut into 3-inch pieces
2 tbsp. lemon juice
1/4 cup oil
1 tsp. salt
Fritter Batter
Oil

Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.

Fritter Batter
1 egg
1/2 cup milk
1/2 cup plus 1 to 2 tbsp. self-rising flour

Beat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

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When I cook with Coon I parboil it for about one hour [depending on the size ] then BBQ it. It's great that way . There is allot of fat in opossum and coon and with parboiling you remore most of it . That way you know it's done and tender as well. Good eats .. But one of the best wild game meats is Beaver and muskrat

There are several threads about wild recipes.

http://www.wilderness-survival.net/f...t=wild+recipes

http://www.wilderness-survival.net/f...t=wild+recipes

The way I cook coon is the same way my cousin liked his rabbit, cut in pieces, lightly fried, then placed in a baking pan and pour two cans of yams in. Cover the pan with foil and place in oven until the critter is tender. You can baste the critter from time to time to keep it moist on top as well.

Very tasty.

Hey, coon is normally hunted and eaten for food around here, and I also know quite a few people who eat opposum (looks too much like a jumbo rat for me though).

Never had a coon and rabbit gumbo I didn't like.

Possum : fresh, not swollen. Easy to find, averages a dozen per paved mile and no tire
tracks unless you want the "grilled look"
fresh cut pine board, preheat oven to 350 and bake possum on the board (watch
for grease fire) for two hours.
throw away possum and eat the board.

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