recipes Skwerils and Dove

[Da Backwoodsman]

Well most of us see a profit from our muzzleloading endeavors, in the form of woods meat.

So I thought it might be cool to share some woods meat recipes to try out and offer opinions on.

here's two of my personal favorites

                         SMOTHERED FRIED SQUIRREL

~ 6 young squirrels, cleaned & cut into serving pieces, use only the back legs & backstrap
~ 1 cup shortening
~ 3 cups flour
~ salt and pepper
~ 1 cup water
~ 1 cup milk
~ 1 small onion, sliced 


Clean squirrels thoroughly, making sure to remove any hair and shotshell pellets.

Salt and pepper the flour to taste.

Heat the shortening in a large skillet.

Dredge squirrel pieces in flour mixture until well coated. Reserve 1/4 cup of the flour.

Fry squirrel in shortening until light brown. Remove, and pat dry with a towel.

Add the onion to the skillet and brown. Add the water, milk and the 1/4 cup of reserved flour. Stir well.

Bring to a boil and add squirrel pieces. Reduce heat and simmer for 5 to 10 minutes.

Serve with mashed potatoes and cornbread or biscuits.

                      BRAISED SQUIRREL AND DOVE

6 squirrels
6-8 doves
1 onionly thinly sliced
1 bell pepper thinly sliced
tsp garlic salt
tbsp sugar
tbsp coarse ground pepper
1/2 cup of honey
1/2 cup of lard
1 cup of water
fry squirrel until golden brown in lard (save lard)remove and pat dry with towel

combine water, onions, bell peppers,sugar,garlic salt and coarse ground pepper in mixing bowl , stir well

In a large dutch oven place squirrels around outer ring with doves in the center, poor mixture over meat,

bake:  in conventional oven @ 350 degrees for 1 1/2 hour or until uniformed golden brown
           in wood stove at 400 degrees for 45 minutes, turn pot 180 degrees and cook for 45 more minutes until golden brown
           outdoor method: 12-15 coals under DO, 8-10 on top for 2 hours

once golden brown brush or drown with honey and return to heat for aproximately 15-20 minutes

not to long or the honey will crystalize

Look for my next installment on squirrel brains and southern bisquits coming soon to a post near you!

fyi these recipes are exclusively for tradtional forum users not to be given to your brothers third wife, to be perpatrated as her own at next years hunt camp! ::)

[Mr Woodchuck]

I'll be over for dinner

[Da Backwoodsman]

only hting i can figure bout all the views and no recipes is...

either you dont want anyone to know you microwave your venison

or

Your recipes is so good you feel the need for secrecy

if its the first one you should be introduced to woodchucks whippin sticks
if its the second I an here to inform you that I promise not to notify the dept. of homeland security about you revealing some of the nation's best kept secrets!

[mongrel]

Not much on recipes. I fry my squirrel with enough cayenne pepper to make life interesting -- fry up some sliced taters and maybe mushrooms to go with 'em -- yum. I can feel my arteries hardening just thinking about it.

I either pot roast or stew my deer. My butchering would make strong men weep -- I don't do much but just hack large-ish chunks of meat off the bones (except for the smallish scraps that the dogs wait patiently for) until nothing but bone is left. Buy the packets for pot roast and stew that you find in the market -- add the cayenne (I eat jalapeno peppers like candy -- like the hot stuff) -- each batch keeps me eating well for three or four days. Not fancy, but it sure is good.

[RoaringBull]

I'll get the wife to post some recipes of thangs that we love to eat....hadn't had many game recipes, though

[Da Backwoodsman]

recipes is recipes, the wife and I are creatures of habit and would sure like to try somethings differently. one can have all the meat in the world but if he only prepares it one way it will eventually get boring!

[Ironwood]

Here's one for Venison Stew.  I've been using this one for years.  It's similar to what my Mom used to make.


Venison Stew (Serves 2 Hungry Men)
 
1 lb      Cubed Venison (any part)
1 Tbsp  Peanut or Corn Oil
1 Med.  Onion
3 Med.  Potatoes
1 can    Diced Tomatoes
1 can    Water or more if needed
1/4 ts   Marjoram
1 ts      Salt
1/2 ts   Black Pepper


1.    Heat oil in Dutch Oven Pot
       Add Venison and cook until browned
2,    Slice Onions while venison is browning
       and add to Venison after browned.
       Cook onions untill transparent and pearly
       looking
3.    Add can of diced Tomatoes
4.    Add can of water
5.    Peel Potatoes and cut in irregular chunks
       add to pot*
6.    Add more water if needed to cover potatoes
7.    Add Spices

Heat to a Simmer and cook for 3 or 4 hours
stirring occasionally and water if needed.
Cook until meat comes apart with a fork.
(If time is short just cook until the potatoes
are soft, about 30 minutes.)

Serve with Favorite drink and Saltine Crackers.

*  Noodles can be used instead of Potatoes.  If used
don't add the noodles until about 10 minutes before
ready to serve.

 

[Chaffa Hosa]

Reckon we should ask for a Recipe section ??

[Ironwood]

I guess it wouldn't hurt to have a Recipes section.  Doesn't look like theres to much interest though.  Let's see what happens.

[Chaffa Hosa]

Here it is woodsman

[Da Backwoodsman]

 the wife is near eady to kill me for changing the screens before she finishes writing all the recipes down... but thank you much jb and thanks to whomever ever heard the cries of a hungry backwoodsman and decided to start this thread!

[Chaffa Hosa]

Did she get the moose nose recipe?
Its the best one If you dont have moose then sub elk deer pig or cow nose

[Da Backwoodsman]

we dont have moose here but imma try it with elk almost time to go and get my tags!!!!!!