Misc Recipes

Welcome to Cooking With SusieQ. Here on this page you will find an assortment of wild game recipes that just do not fit anywhere else due to a mixture of meats used or some wild game that I do not have a page for yet at this time. I invite you to send me whatever recipe(s). We will find a place for them.

This recipe was sent by Nova
BRUNSWICK STEW
Brunswick Stew is a favorite meal for hunting and fishing parties in the North Woods. It is usually made up by the hunting booty - pooled by the party to feed the group. To the assortment of rabbit, squirrel, woodchuck, opossum, venison, bear, quail, grouse, squab, partridge - or whatever - the hunting guide usually adds potatoes and any wild vegetables and herbs, plus fruits, that are found in the general area. The meat is cleaned, skinned, de-fatted and musk glands or tendons cut out. Then it is cut into small pieces, rinsed well and dropped into cold, salted water to stand while the vegetables are prepared, and a good fire laid. When the fire is hot, the meat pieces are coated with flour and seasonings, and fried in hot fat. A liquid stock (which again may be pooled effort of beer or cider, wild fruit juices, apples, tomatoes, vinegar or sauces, or may be a marinade or stock used before) is poured over the meat, vegetables, etc... added and cooked for a couple of hours. A good guide might even make some dumplings or hot biscuits to eat with the stew - plus a steaming hot mug of coffee! It has been said that - until you have partaken of Brunswick Stew in the bush - you haven't earned your vittles at all - as a huntsman!

This recipe was sent by John Kennedy aka Indian
MOUNTAIN STEW
Two (2) cans of Trappey's pinto beans with jalapeños
One (1) medium or large onion chopped
Two (2) cans of whole kernel corn
One (1) pack of smoked sausage

Mix ingredients together in large pot, Cut up smoked sausage in bite size chunks Sprinkle TONY CHACERE'S CREOLE SEASONING, in the pot for added flavor and seasoning, put on stove on medium heat until it starts to boil, but stir it up some while its a cook'n. Cut the heat and serve with crackers.

These recipes were sent by Bush Baby
Raccoon Pot Roast
4 raccoon legs
2 onions
4 carrots
4 potatoes
1 c.water or other liquid
butter

Use hind legs if possible, they are meatier-approx. size of turkey drum sticks. Trim ALL fat off the legs. Brown meat in butter. Cut up vegetables, and add to meat. Add liquid. Cover and simmer until tender. Season with salt and pepper to taste.

Stuffed Possum
Skin possum, remove glands and end trails, Scrape and clean, Scald in goiling water. Rub inside and out with salt and pepper. Set in cool place and prepare stuffing.

1 cup chopped chestnuts
2 sliced sweet potatoes
1 cup apple sauce
1 cup boiling water
1 cup bread crumbs
1/2 cup lemon juice

Combine chestnuts, apple sauce and bread crumbs. Stuff possum, cover with sweet potoato slices. Put into roasting pan, pour water and lemon juice over possum. Bake at 350 degrees till done, basting often with melted butter.

Sent by Sandra Rainone
Red Gravy
Combine veal sausage and fried onions.
1 28oz can of crushed tonatoes
1 can of Italian style paste
some sliced up pepperoni.

This recipe was sent by AJMSC-Jerry
Pasta and Beans
Ingredients:
1 can 29oz of tomato puree
1 can 29oz of crushed tomato
1 can 12oz of tomato paste
2 can 16oz of chic peas
2 can 16oz of white kidney beans(or red)
2 celery stalks diced
2 carrots diced
2-3 small ham bones, or ham hocks
2 slices of ham steaks diced
1 lb. ditalini

Put ham bones in large pot and add enough water to cover. Bring to boil. Add in celery and carrots. Simmer one hour. In another pot add puree, crushed tomato, and paste - using one of the larger cans- fill with water and add to sauce. Simmer one hour. Before you combine your pots Add ditalini to boiling water and cook till 3/4 done. Remove bones from first pot remove meat from bone and add to stock. Combine all pots, and add beans and cubed ham. Simmer for two hours. Add spices to taste-salt, pepper, basil, marjoram through out the process.