. . . AMERICAN INDIAN
. . .WILD GAME RECIPES
My thanks to Wendelle and Nancy Deer with Horns for thier contributions.
"Many other types of wild game were traditional meals of Native American Indians. Today these dishes are still served at powwows and other social gatherings. Elk, rabbit, moose, bear, squirrel and porcupine are just a few of the various game still enjoyed today."
Wendell and Nancy Deer with Horns
Stuffed Opossum Roast
1 opossum, whole
1 qt. cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks, chopped
2 medium onions, sliced
1 bag stuffing, any kind is fine
pepper to taste
Preheat oven to 350�F.
Soak possum in cold salt water for 12 hours.
Rinse meat in cold water, then refrigerate about 3-4 hours.
Prepare stuffing according to package directions.
Stuff possum cavity with prepared stuffing.
Close the possum cavity tightly.
Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion and pepper.
After 2 hours turn the meat and reduce heat to 300 �F.
Continue cooking for 1 hour or until done.
First cut all fat off bear meat and place in roasting pan.
Pour in 2 cups of water, cover and roast for 2� at 350�F.
Mix flour, dry mustard, salt and pepper in saucepan.
Slowly add in lemon juice and remaining water.
Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency.
Pour the mixture over the bear roast, then continue to roast for 30 minutes, basting roast 3 or 4 times while baking.
BARBECUED PORCUPINE
1 porcupine
vinegar
water
favorite barbecue sauce
Soak porcupine overnight in water and vinegar.
Discard the liquid water.
Roast on broiler pan at 350�F for 1 hour.
Spread barbecue sauce over meat and cook 10 minutes.
Turn meat over, spread barbecue sauce on meat and cook an additional 10 minutes, or until done.
Serves: 2
SQUIRREL FRICASSEE
2 squirrel
1 tsp. salt
pepper to taste
8 bacon slices
3 Tbls. diced onion
1 cup flour
4 tesp. fresh lemon juice
2/3 cup beef or chicken flavored broth
Wash squirrels throughly in cold water.
Cut into medium sized pieces.
Add salt and pepper to meat and dredge with flour.
Cut up bacon, cook over low heat until crisp.
Add squirrels and panfry with bacon for about 20 minutes until browned.
Add the lemon juice, broth and onion.
Cover and simmer 2 hours.
Serves: 2
WOODCHUCK CASSEROLE
(Groundhog)
2 woodchucks cut into pieces
1 1/2 cups heavy cream
3 Tbls. butter
1/3 cup vinegar
5 scallions, diced
1/2 tesp. thyme
salt and pepper to taste
Melt 3 tablespoons of butter in casserole dish and brown woodchuck pieces lightly in it.
Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients.
Pour half the cream mixture over the woodchuck.
Cover casserole and simmer over very low heat for an hour.
Skim off the butter and add remaining cream mixture.
Heat gently for 10 minutes until sauce thickens.
