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Hillbilly Recipes
Wednesday, 21 February 2007

Topic: Goat
Spicy Leg of Goat
1 leg of goat
1-3 teaspoons salt
2 teaspoons cinnamon
2 Tablespoons corn starch
1-2 bay leaves
2 teaspoons dried minced onions
Combine salt and cinamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about 6 slits to allow steam to escape. Cook until tender or meat thermometer reads 175 F for medium or 180 F for well done. Serve warm with gravy.
Gravy: pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.


Posted by wy/boohoo at 11:15 PM EST
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Topic: Racoon
Coon & Kraut
Ingredients

1 Raccoon (cut into serving pieces)
1 Pound Sauerkraut
1 Medium Apple (diced
1 Medium Onion (diced)
1 Tablespoon caraway seeds
6 Pack of Beer


Directions

Salt Pepper Flour Coat the coon meat in flour, salt, and pepper. Brown in olive oil. In another pan, saute the apples and onions in olive oil until their tender. Drain and wash the sauerkraut and add it to the apples and onions along with the caraway and enough beer or cider to simmer the sauerkraut. Drink other beer's from six pack while you simmer this stuff for about 20 minutes. Mix in raccoon pieces and place the entire mixture into a roasting pan and place in the oven at 350F for 3 hours, adding beer or cider as the mixture begins to dry out.






Posted by wy/boohoo at 10:16 PM EST
Updated: Wednesday, 21 February 2007 10:50 PM EST
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Tuesday, 20 February 2007

Topic: Frog
CRISPY FROG LEGS
Yield: about 6 servings.

5 lbs. small frog legs
3/4 cup lemon juice or vinegar
Crushed ice
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
Vegetable oil


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.


Posted by wy/boohoo at 7:01 AM EST
Updated: Wednesday, 21 February 2007 10:52 PM EST
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Topic: Kangaroo
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
.


Posted by wy/boohoo at 1:47 AM EST
Updated: Wednesday, 21 February 2007 10:52 PM EST
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Saturday, 17 February 2007
Country - Style Groundhog
Topic: Groundhog
Country-Style Groundhog
1 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.


Posted by wy/boohoo at 10:11 PM EST
Updated: Wednesday, 21 February 2007 10:52 PM EST
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Monday, 12 February 2007
Squirrel Oysters
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.


Posted by wy/boohoo at 10:03 PM EST
Updated: Friday, 3 August 2007 5:49 AM EDT
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Topic: Squirrel
Squirrel Legs


INGREDIENTS8 ounces sliced bacon
16 meaty squirrel legs
Salt and pepper, to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs
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
DIRECTIONS
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.


Posted by wy/boohoo at 9:36 PM EST
Updated: Wednesday, 21 February 2007 10:54 PM EST
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