THOSE DAMN VARMINTS RECIPES THREADI'll start. Here's my three favorite recipes:
You remember those pesky lil squirrels that steal your gorp in camp? Get revenge:
Bacon Wrapped Squirrel
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ garlic powder
~ minced onion
~ hickory smoked bacon
* Soak the legs in beer for 2 – 3 hours. Remove and drain.
* Sprinkle to taste with garlic powder, pepper, salt and the minced onion.
* Wrap each leg with bacon. Secure with toothpicks if necessary.
* Place on hot grill. Cook over medium heat until cooked through.
* Serve with your favorite sides.
How about those damn raccoons that steal your apples from your coolers? This'll teach'em:
Roast Raccoon with Stuffing
~ 5 - 7lb raccoon, dressed, not cut up
~ 1/2 lb sausage meat
~ 3 tbsp butter
~ 1 onion, chopped
~ 1 cup chopped celery
~ 2 tsp salt
~ 1/2 tsp pepper
~ 1/4 cup cream
~ 2 cups corn bread crumbs
~ 2 tsp sage
~ 3 tbsp chopped parsley
~ 1 tsp marjoram
~ 1/2 tsp mace
~ 1/4 cup orange juice
~ 1 cup red wine
* In a skillet, saute the onion and celery in the butter.
* Add the sausage meat and cook until brown. Drain off the fat.
* In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.
* Salt and pepper the raccoon inside and out.
* Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.
* Turn over when half done.
* Baste frequently with the wine and the pan juices when they cook out.
* Serve and Enjoy!
Bet you can't find these at your local middle eastern market:
~ 1 rattlesnake, cut into 5 - 8 sections
~ 1 bell pepper, cut into 5 - 8 sections
~ 1 red onion, cut into 5 - 8 sections
~ 1 bottle of A-1 sauce
* Place rattlesnake sections onto a metal skewer with bell pepper and red onion sections between each section of snake.
* With a brush, generously apply A-1 sauce to snake sections.
* Place skewers over an open flame, preferably a campfire.
* Cook for about 15 - 20 minutes rotating halfway every 3 - 5 minutes.
Serve and Enjoy with your favorite beer.
Mmm... Sounds good, but I'm waiting for a freezer bag edition of the recipe.
Do you have a hot sauce that will mask the flavor of those pesty Squirrels? And does REI carry them "Freeze Dried" so I don't have to hunt my own?
Lilbitmo - Freeze dried squirrel can be purchased in trial packs to 100 pound bags at
Look at bottom of web page.
Lots of protein, good for long trails.
Wholesale DistributorMaybe I'll start setting traps and become a "Wholesaler" to that grocery company, I could use the income!
Have you ever seen those real cute lil bear cubs? Well......
The Best "baby" Bear Jerky you ever ate:
(Because of low temperature cooking, bear meat like pork, must be certified. To do this, put your meat in the freezer for 30 days prior to using.)
For 5 Lbs. Of Meat (from 35 pound cub):
~1 cup - Lea & Perrins Worcestershire sauce
~1 cup - Kikoman Soy Sauce
~2 tbsp. - Liquid Smoke (Wright’s is best if available)
~1 tbsp. - Salt
~1 tbsp. – Pepper
~Any spices you like, add to it. Soak overnight.
* Sprinkle Pepper or Cayenne Pepper on when you are ready to dry it or smoke it on low heat until dry.
* You may add salt to taste.
Bear meat also makes a delicious sausage. Use any Bratwurst recipe.
Maybe we can make "Punk Jerky" from those two yahoo's that beat up that guy in Washington?
Or we can get some "Coward Sausage" going?
|lilbitmo wrote: |
|Or we can get some "Coward Sausage" going? |
Slow down "brokeback hiker". No Coward Sausage for me.
is there squirrel?
Disco Dave's Flaming Salamander~ 18-20 salamanders, cleaned and cut in half
~ 2 cups tomato paste
~ 1-1/2 cups coney sauce
~ 1/2 cup diced jalepenos
~ 2 tbsp your favorite hot sauce, preferably a habenero sauce
Cook the salamanders by boiling, frying, baking, grilling, etc.
Mix the tomato paste, coney sauce, peppers and hot sauce together in a skillet. Heat to boiling.
Add the salamander and stir together. Bring back to a boil, reduce heat and simmer for 10 - 15 minutes or until the meat is warm.
Serve and enjoy.