Bacon or pork drippings
Dress swamp or cotton-tail rabbit. Wash, cut up, and cover with water. Cook until nearly done. Take pieces out of liquid, dust with flour and salt, and fry until brown in a skillet of pork-fat.
Fish and Mush
Cornmeal Mush (follow directions on cornmeal package)
Cut barbequed fish into small chunks and boil in water to make a thick soup. Eat the fish soup with the mush. This dish was always used for sick people when fish was available.
Catch early frogs - called knee-deeps. Scald and skin. Parboil and cook like other meats.
Iroquois Fish Soup
Boil fish of any kind in a pot with a quantity of water. If fish is not filleted, remove bones. Stir in coarse cornmeal to make a soup of suitable consistency. If wild onions and greens are available, toss them into the soup pot to add both color and flavor.
Clean and bake a fish very brown. Put the fish into a pot of water and cook until done. Serve this soup with mush.
Cut the meat in strips and dry before the fire. Hang these strips across the rafters of the cabin on a basswood strip to keep dry all winter. It is best to cover the dried meat with a cloth if you have one. When you get ready to eat the bear meat, take it off the stick, beat it in the corn beather until it is like cornmeal. Put this in a pot of plain water and boil until the soup tastes good. Eat this with mush if you want it to taste the best.
Dress quail, put on a stick before the fire or over hot coals. Roast until very brown. Put browned quail in a pot of water and boil until well done. Thicken the soup with a little cornmeal and add salt. Eat by itself with bread or with mush.
Throw freshly killed squirrel into the fire to burn off the fur, remove, scrape with a knife or sharp rock. Repeat this until the squirrel is rid of all fur. Wash the squirrel well with water and wood ashes until the skin is white. Remove the insides, cook in the oven or before the fire until brown, then stew or fry until done.
1/2 cup peanut oil
1 clove garlic, diced
1/4 cup red wine vinegar
1/4 teaspoon pepper
8 tender venison steaks
In a medium fry pan over medium heat, quickly saute the garlic in the hot oil for about 3 minutes. Add all the remaining ingredients except the steaks. Brush the warmed "dressing" over the venison steaks, covering both sides, and immediately place steaks on a hot grill about 6 inches above the glowing charcoal. Sear quickly on one side for 5 mintues, then flip steak over and gril 4 to 8 mintues on the other side. Remove grilled steaks to a broad platter and keep warm until ready to serve.