2 1/4 c. turtle meat
4tbsp. margarine cut in 1" cubes
1 med. onion, sliced
2 c. diced celery
3 med. potatoes, peeled and diced
3 med. carrots, peeled & diced
1 c.fresh lima beans
1 c. tomatoes
1/2 c. parsley
salt and pepper
Place onion, lima beans, celery in Dutch oven and cover with water.
Bring to a boil & simmer 30 min. In meantime, saute the turtle meat in marg. in skillet until brown on all sides. Add meat, marg, potatoes, carrots, tomatoes, parsley, salt and pepper to the veggies in the Dutch oven. Simmer for
45 min. or until all veggies are tender.
Serves 6
Meat from an turtle (snapping) or softshell turtle (5-8lber)
6 large taters
1 onion
1 bag carrots
1 can corn
1 can beef or chicken stock Cut turtle meat into small pieces(1/2 by 1/2")
Brown meat in bacon grease, Cut veggies up, (large chunks). Put everything in dutch oven and cover with water. Bury in fire pit with coals. Go fishing. After about 8 hrs. Dig out and dig in...
1 rattlesnake, clean & cut-up
2 eggs, well beaten
1 clove garlic, minced fine
1 cup cracker crumbs
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
Hot oil for deep frying
Dip pieces of snake meat in beaten egg to which garlic has been added. Combine cracker crumbs, flour, salt and pepper in paper bag. Drop egg-coated pieces, one at a time, into the bag. Remove and fry until golden brown in hot oil.
2 lb Commercially raised buffalo-meat, cut into 1 inch
-cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
-pastry for a single crust 9 Inch pie
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned. Using a slotted spoon, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned.
Makes 6 servings.
5 lbs. (2 1/4 kg) leg of reindeer Strips of suet, 1/4 inch (5 mm) thick
1/2 cup (1 1/4 dl) butter
Salt and pepper
1 cup (2 1/2 dl) whole milk, warm
1 cup (2 1/2 dl) water
Sauce
1 1/2 tbsp. butter
2 tbsp. flour
2 cups sour cream
2 tsp. red currant jelly
1 slice brown goat cheese
Wash meat in cold water and dry well. Trim off fat and excess skin (not the membrane that keeps muscles together). Game meat tends to be rather dry and should be larded. With thin, sharp knife, make deep holes or pockets in meat and stuff in strips of suet. Tie the roast, and rub with salt and pepper. Brown butter in large, heavy pot on top of stove. An iron pot is preferred. Grease thoroughly with butter or margarine before using. Place meat in pot, meaty side down. Brown well on all sides, adding more butter as needed. Turn with two wooden spoons to avoid pricking meat. When brown, pour on the warm milk and water, and reduce heat. Cover, leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2 1/2 hours, basting meat occasionally. Add more milk and water as needed to keep meat covered about two thirds. When cooking is completed, remove & keep warm.
Sauce:
Brown butter, stir in flour, add drippings from roast a little at a time, stirring constantly to make a smooth, medium thin sauce (the sour cream will thicken it). Cook 5 to 8 minutes. Stir in sour cream, currant jelly and goat cheese. Add salt if necessary. Let simmer a while, but do not boil. Slice and arrange meat on warm serving platter. Decorate with parsley and tomatoes. Serve sauce in separate dish. Accompanied with parsleyed, steam-dried potatoes, or small browned potatoes, and any green vegetable (Brussels sprouts or peas are very good). If available rowan berry jelly with its sharp flavor is an excellent accompaniment to any game.
3 slices Soft Bread
1 c. Milk
1 1/2 lb. ground Reindeer meat
1/4 c. onion, minced
1 Egg
1 1/4 tsp. Salt
1/4 tsp. Pepper, Mustard, Sage, Celery Salt and Garlic Salt
Heat oven to 350 degrees. Break bread into mixing bowl; add milk and egg, meat and seasoning; mix well. Form lightly into loaf and place in shallow baking pan. Bake one hour. Serves 8
1/2 lb ground Reindeer meat
1/3 c. chopped onions
1 8oz can Tomato Sauce
1 c. Quick Brown Rice
1/2 tsp. Ground Nutmeg
1/2 tsp. Salt
4 lge Cabbage Leaves
1 c. Grated Cheese
Brown meat with onions, nutmeg and salt. Add 1/2 can tomato sauce. Drop cabbage leaves in boiling water; cook three minutes, drain Divide meat on leaves, fold sides over, roo up, fasten with toothpicks. In 9 inch skillet cook rice as directed on box with other half can of tomato sauce. Arrange rolls on top of rice mixture; cover; simmer 20 minutes. Add cheese at serving time. Serves 4.
1 boxed cake mix
Black Frosting
1 box green gelatin
8 black licorice sticks
8 gumdrops, M & M's or other round candy for eyes
Prepare any boxed cake mix. Bake it in 2 metal bowls, 1 bigger than the other. Once unmolded, cut the bigger one (the"body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost both cakes black, arrange on serving platter. Use licorice sticks as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on.
Variations:
1) Add a red hourglass to the back for a Black Widow.
2) Substitute pistachio pudding instead of green jello.
Black cake frosting:
add blue food coloring to chocolate frosting or purchase black food coloring from a specialty store.
Fly-in-the-batter cookies:
Make chocolate chip or oatmeal cookies, adding raisins (flies) or chocolate sprinkles (gnats).
Fly-in-the-batter pudding:
Vanilla pudding with raisins.
Cow Pies:
Chocolate pudding with slivered almonds or coconut sprinkles (maggots). Place a few plastic fly adults on top.
