To get them started...
Armadillo Chili
2 1/2 pounds lean Ground Armadillo (or Beef chuck)
1 pound lean Ground pork
1 cup finely-chopped onion
4 garlic cloves, finely chopped
1 12-ounce can beer
1 8-ounce can tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons instant beef bouillon
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon ground coriander
1/2 teaspoon Louisiana hot sauce
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water
In large saucepan or Dutch oven, brown half the meat; pour off fat.
Remove meat. Brown remaining meat; pour off fat, reserving 2 tablespoons.
Add onion and garlic; cook and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix well. Bring to boil;
reduce heat and simmer covered 2 hours. Stir together flour and cornmeal;
add warm water. Mix well. Stir into chili mixture. Cook, covered, 20 minutes
longer.
g6csy.net
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Squirrel Road Kill Brunswick Stew
Recipe By : RoadKillCk
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail21 Main Dishes
Wild Game/Fowl Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Squirrel Road Kill Brunswick Stew
Okay, you've got quick reflexes and have just hit a squirrel.Take that su
cker and skin it, cut the head off and remove the internal organs. Cut
squirrel into pieces and add to chopped pork of equal amounts and saute i
t slowly until light brown in 1/4 cup shortening. Then remove from the pa
n. Use the squirrel and pork fat to brown 1/2 cup of chopped onions. Pu
t the squirrel, pork and onions in a stewing pot and add 2 cups of quarte
red tomatoes. 2 cups of lima beans. 1 cup of hot water. Cayenne to taste.
Simmer till squirrel and pork is just about tender and add 3 cups of
corn. 2 spoons of Worcestershire sauce and a cup of toasted bread crumbs.
Simmer for until completely tender..then there you are!!!
recipesource.com
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Possum Recipes
We don't encourage the routine killing of opossum for food. However, it is considered acceptable to cook and eat any possum found lying dead along the road after recently being hit by a car.
In military survival training we are taught to never kill a possum just for the fun of it because they are one of the few animals in the wild that a man can catch with his bare hands-well, you'll need a stick or a rock too. (Porcupines and snakes are in similar category.) Of course, if you really need the meat for your family, that's a whole 'nother story.
Mothman Possum Stew
1 possum, cut-up
1/2 cup oil
2 garlic cloves, minced
1 medium onion, sliced
4 carrots, cut in thick slices 8 ounces tomato juice
1/4 cup white vinegar
10 drops Tabasco
salt and pepper to taste
5 medium potatoes, peeled and sliced
Brown possum in oil in a dutch oven or heavy skillet. Add all ingredients except potatoes. Cover and simmer for 1 hour. Add potatoes. Simmer another 30 minutes.
Roasted Sassafras Possum
1 skinned and dressed possum cut-up
3 cups sliced carrots
6 cups onions, quartered
6 cups potatoes, quartered
1 clove garlic minced
1 can cream of mushroom soup
1 cup flour
2 tablespoons Worchestershire sauce
3 cups water
salt and pepper
Note: Ramps can be substituted for onions.
Place the cut up possum and vegetables in a ovenproof iron pot. Add the rest of the ingredients to the pot. Bake at 350 degrees F for about 1 1/2 to 2 hours (depending on size of possum).
Please note there is no sassafras in the recipe; it gets its name because in Sassafras, Mason County this is considered an ethnic food.
Coon Hound Possum Gravy
1 fat possum cut-up
cooking oil or grease
flour
1 can cream of mushroom soup
1 onion, chopped and sauteed
1/2 cup sherry or home-made wine
pinch of oregano
pinch of rosemary
salt and pepper to taste
Fry possum in large pan or dutch oven. Fish out possum pieces and feed to hound-dog. Add water and stir up crunchies. Thicken with flour and water. Mix remaining ingredients and add to pan. Simmer for about 1 hour, stirring occasionally. Serve gravy over biscuits.
West Virginia-Mex Possum Stew
1 lean possum cut-up
flour
cooking oil
1 cup chopped onions or ramps
1 clove garlic, minced
1 can (4 ounces) hot chili peppers
1 teaspoon black pepper
8 ounces red wine
1 can (15 ounces) canned tomato sauce
1 can beef broth
Dredge meat in flour to coat. Brown pieces in hot skillet in cooking oil. Add remaining ingredients. Stir and cover. Reduce heat and simmer 1 1/2 to 2 hours stirring occasionally. Serve with cornbread or rice.
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