Bits & Pieces Hancock August 6
Those of you who know our family and my husband, know that Bruce likes to hunt and fish. We have eaten many different types of wild meat, but the following recipes are ones that we haven't, thank goodness and I doubt if we ever will.
I found them in a recipe book I won at a banquet of some type once. It is the Minnesota Game Warden's Cookbook and these are actual recipes...
For each pound of meat add 1 1/2 oz salt pork
6" stalk of celery 1/2 teasp. thyme
1/2 teasp. salt 1/8 teasp. cayenne
1/4 teasp. pepper 1/2 med. onion
Put coon meat through food chopper once. Then add the other ingredients as indicated with each pound of meat. Mix well and run through food chopper again. Shape into patties and fry or broil.
submitted by Jerry Kinney,
Conversation Officer, Jackson County.
Makes you want to pick up the road kill!! Kidding aside, our daughter, Barbara, when she taught Home Economics, would each year hold a wild game class and students would bring wild game from home and they would cook it in class and one of her students did bring a raccoon. I can't remember if she said she ate it or not.
Now this recipe is off the wall as far as I am concerned, but then I haven't been hungry for awhile.
1 cup clear soup (you can use a bouillon cube)
1 tsp onion juice
2 sliced carrots
Skin and clean insides of skunk to include the scent glands. Parboil in salted water for 15 minutes, drain off the water. Place meat in fresh water and steam until tender, about 1 hour. Transfer to a roasting pan, add soup, carrots and onion juice, cook uncovered for 2 hours at 375 degrees. Seems a little long to cook at that temp, but I'm just copying it as I see it. He goes on to say that during the depression in the '30s, rugged individuals ate anything they could hunt or trap. They discovered that skunk meat was white, tender and tasty. As for me, I'll just take their word for it.
submitted by Lt. Dennis Huwe,
Conservation Officer, Bagley.
Have a good day!