Remove as much fat as possible from one small or medium beaver. Place beaver in a foil lined roasting pan and bake, covered at 350 degrees F. for 1 1/4 hours, starting with the back down and then turning over after half an hour. Add water if beaver seems to be drying out. Cover with sauce, inside and out and cook uncovered for about half an hour. Add sauce every ten minutes. Tomato sauce will burn easily.
Fried Deer Brain
Chill the brain and cut into 1-inch cubes with a thin filleting knife. Heat some cooking oil in a skillet. Salt and pepper the sqaures and roll them in flour. Fry them until they are golden brown. Squeeze a few drops of juice on each serving.
Kangaroo meat minced
Fry 3-4 slices bacon, non-stick pan (set aside). Fry 1 chopped onion and 2 cloves minced garlic in bacon grease. Add kangaroo mince and 1 red and 1 orange bell pepper. Add chili powder, cayenne and cumin, to taste. Cook until mince is browned.
Put the lot in a crock pot, along with:
2 cans kidney beans
1 can corn
1 bottle of beer (any type, to taste–half for the cook and half for the pot)
1 big squeeze of maple syrup
1/2 cup chicken stock
2 big squeezes BBQ sauce
Cook on low for 3 hours or so, and serve topped with some grated cheddar and sour cream.
Kangaroo Filet Mignon With Bacon
1 tbsp native pepper leaf (ground)
1 tbsp salt
2 kangaroo loin fillet
1 package bacon
Oil for grilling
Combine the pepper leaf and salt then set aside. Cut kangaroo loin into small pieces and cut prosciutto in half. Season kangaroo with pepper leaf and salt and then wrap the prosciutto slices around the kangaroo. Secure with a toothpick and lightly brush with oil. Grill on a barbecue until medium and serve as finger food.
1 young, fat opossum
8 sweet potatoes
2 tbsp. butter
1 tbsp. sugar
Salt to taste
1 package of bacon
Thyme to taste
Marjoram to taste
Pepper to taste
First, catch a ‘possum. This in itself is excellent entertainment on a moonlight night.
Be sure to wash opossum thoroughly after a thorough skinning. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the opossum tender in a tightly covered pan with a little water. Arrange the taters around the opossum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
1 rattlesnake carcass
1 cup half n half or milk
1/2 lb. fresh mushrooms, sliced
2 limes, sliced thin
1 tsp. basil
1 tsp. pepper
1 tsp. rosemary
1/2 cup chili
1/4 cup cheese
Cut snake into 3-inch sections and place in a large baking dish. Cover with cream or milk and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly.
Bake in 300 degree oven for 60-70 minutes or until done.
Put rattlesnake in bun and top with chili, cheese, and diced onions. Get creative! Add your favorite hotdog toppings.
Snapping Turtle Soup
1 to 2 lbs. turtle meat
1/4 c. dry sherry wine (optional)
2 tsp. instant, minced onion
2 carrots, sliced
1/8 tsp. dried basil
2 c. water
2 celery stalks cut into pieces
8 sm. unpeeled redskinned potatoes, halved
Salt turtle meat well and place in your slow cooking pot. Add all other ingredients in order given. Then cover and cook on low heat for 6 or 7 hours or until turtle meat is tender. Remove turtle meat from to and cut into bite size pieces. Return meat to slow cooking pot, cover, and continue to cook on low heat for an additional 2 hours or until vegetables are done. Add egg to the top, serve when egg is cooked.