I’m Eating WHAT?

Planning a barbeque this summer? Opossum, rattlesnake, and beaver are just some of the tasty (and easy to make) recipes … Continued

Barbeque Beaver Tomato Barbecue Sauce 1-32 oz. bottle ketchup 32 oz. cider vinegar 1 lb dark brown sugar 1 tsp pepper 1 tsp ground red pepper (heaping) Mix and simmer 5 minutes **OR** Traditional Vinegar Sauce 1 gal cider vinegar 10 oz. Texas Pete 1-32 oz. bottle ketchup 1 1/2 oz. crushed red pepper 16 oz. honey Mix and simmer 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 Deer brain Oil Flour Salt Pepper Lemon 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 Chili Bacon Onions Garlic Kangaroo meat minced Bell pepper Chili powder Cayenne Cumin Kidney beans Beer Maple syrup Chicken stock BBQ sauce 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.
STEWED OPOSSUM 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.
RATTLESNAKE HOTDOG 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 Diced onions Hotdog buns 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.
… Or you could just purchase it for a quick and easy meal.
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 Salt 2 c. water 2 celery stalks cut into pieces 8 sm. unpeeled redskinned potatoes, halved 1 egg 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.
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.

Planning a barbeque this summer? Opossum, rattlesnake, and beaver are just some of the tasty (and easy to make) recipes we have included here. You may even get rid of your backyard pests too!