Other Game Recipes
Many other types of wild game were traditional meals of Native American Indians.
Today these dishes are still served at powwows and other social gatherings.
Elk, rabbit, moose, bear, squirrel and porcupine are
just a few of the various
game still enjoyed today.
Stuffed Possum Roast
1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
Pepper to taste
Preheat oven to 350 degrees F. Soak possum in cold salt water for
Rinse meat in cold water; refrigerate about 3-4 hours.
Prepare stuffing according to package directions; stuff possum
cavity with prepared stuffing.
Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes,
bay leaves, celery and onion and pepper.
After 2 hours turn the meat and reduce
heat to 300 degrees F;
cook for 1 hour or until done.
in RAISIN SAUCE
4lbs roast bear
3 1/2 cups water
1 Tbsp. flour
1 1/2 tsp. dry mustard
1/2 tsp.salt; 1/4 tsp pepper
2 1/2 Tbsp. fresh lemon juice
1/4 cup raisins, seedless
First cut all fat off bear meat and place in roasting pan.
Pour in 2 cups of water, cover and roast for 2 1/2 hours at 350 degrees F.
Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in lemon juice and remaining water.
Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency.
Pour the mixture over the bear roast, then continue to roast for 30 minutes,
basting roast 3 or 4 times while baking.
Porcupine, 1/2 for each guest serving
Favorite barbecue sauce
Soak porcupine overnight in water and vinegar.
Discard the liquid, roast on broiler pan at 350 degrees F for 1 hour.
Spread barbecue sauce over meat; cook 10 minutes
Turn meat over, spread barbecue sauce on meat and cook an additional 10 minutes, or until done.
1/2 tsp. salt; pepper to taste
4 bacon slices
1 1/2 Tbsp. diced onion
1/2 cup flour
2 tsp. fresh lemon juice
1/3 cup beef or chicken flavored broth
Wash squirrel throughly in cold water; cut into medium sized pieces.
Add salt and pepper to meat and dredge with flour.
Cut up bacon, cook over low heat until crisp.
Add squirrel and panfry with bacon for about 20 minutes until browned.
Add the lemon juice, broth and onion.
Cover and simmer 2 hours.
Lakota Elk Stew
1 1/2 lbs elk meat, dried
2 cups wild rice
8 onions, wild are best
12 dried wild turnips
1/2 tsp. salt and pepper
Soak turnips in water 1 hour, then place in large pot with elk; simmer about 2 hours.
After simmering, add the onions, rice, salt and pepper.
Boil 10 to 15 minutes, cover, and simmer for 5 minutes.
Add your own seasons when finished.
2 woodchucks cut into pieces
1 1/2 cups heavy cream
3 tablespoons butter
1/3 cup vinegar
5 scallions; diced
1/2 tsp. thyme
salt and pepper to taste
Melt 3 tablespoons of butter in casserole dish and brown woodchuck
pieces lightly in it.
Mix the cream, vinegar, scallions, salt,
pepper, herbs and butter to the ingredients.
Pour half the cream mixture over the woodchuck.
Cover casserole and simmer over very low heat for an hour.
Skim off the butter and add remaining cream mixture.
Heat gently for 10 minutes until sauce thickens.
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