CRISPY FROG LEGS
Yield: about 6 servings.
5 lbs. small frog legs
3/4 cup lemon juice or vinegar
1 cup milk
6 eggs, separated
2 tbsp. olive or vegetable oil
1/4 tsp. salt
Salt and pepper
1 1/2 cups all-purpose flour
Wash frog legs thoroughly.
Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice.
Refrigerate 1 to 3 hours.
Combine milk, egg yols, olive oil, and 1/4 tsp. salt; mix well.
Beat egg whites until stiff; fold into batter.
Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour.
Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels.
Char Grilled Kangaroo with Lemon and Black Pepper Sauce
4 kangaroo fillets
250 milliliter water
1 juice of 1 lemon
1 garlic clove -- crushed
1 tablespoon parsley -- chopped
black peppercorns -- to taste
1 teaspoon cornstarch -- mixed to a thin paste with cold water
Grill fillets to desired state. While fillets are cooking, bring water to boil,then add peppercorns, lemon juice and garlic.
Turn down to simmer. When fillets are cooked, add to simmering sauce. Leave for a minute of two to allow the juices to flavor the sauce, then thicken sauce with cornstarch.
Just before serving,season with salt [if desired]and add parsley. Serve with rice or potatoes Just Game Recipes is located at www.justgamerecipes.com
Country - Style Groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. soda
1/4 c. cooking oil
1/2 tsp. sugar
NOTE: Clean and skin as soon as possible. Remove all sent glands. Cut off head, feet and tail. Cure in cool place by suspending from hook approximately 4 days. When ready to cook, lard according to recipe.
Dress groundhog as for rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor. Combine flour, salt, pepper and soda; rub into groundhog pieces. Brown groundhog in hot oil in skillet; sprinkle with sugar. Reduce heat; add 1/2 cup water. Cover; simmer for about 30 minutes or until tender. Remove cover; cook for 10 minutes longer.
Topic: Testicle Recipes
INGREDIENTS 1 (pound) squirrel testicles 1 cup all-purpose flour salt to taste ground black pepper to taste 1 teaspoon paprika 1 quart vegetable oil for frying DIRECTIONS Season squirrel pieces with salt, pepper, and paprika. Roll in flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place squirrel pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.
INGREDIENTS8 ounces sliced bacon
16 meaty squirrel legs
Salt and pepper, to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons milk
1 cup thinly sliced onions
2 tablespoons minced garlic
2 tablespoons minced shallot
1 cup chicken stock
1 bay leaf
1 teaspoon minced fresh thyme
1.Cook the bacon in a large skillet over medium heat until crispy; drain on paper towels, cool and crumble; set aside. Reserve grease in the skillet.
2.While the bacon is cooking, season the squirrel with salt and pepper, and set aside. In a resealable bag, mix together flour and cornstarch. Whisk together eggs and milk until smooth. Dredge the squirrel in the flour mixture, shake off excess flour, then dip into egg mixture, shaking off excess egg. Dredge again in the flour, and set aside.
3.Pour all but two tablespoons of bacon fat from the skillet, and place over medium-high heat. When the fat is hot, cook the squirrel pieces until golden brown, 3 to 4 minutes per side, then set aside.
4.Turn heat down to medium; add the onions, garlic, and shallot and cook for 3 minutes, until soft. Pour in the chicken stock, and add the bay leaf and minced thyme. Increase heat to medium-high and bring to a simmer. Add the squirrel, return to a simmer, cover, then turn heat to medium-low. Cook until very tender, about 30 minutes.
5.Remove the squirrel legs to a serving platter and spoon the sauce over them. Sprinkle with crumbled bacon and serve.