Now this just humor
2 adult skunks; skin, debone & shred
1/4 cup oil
1/4 cup Butter
2 cups celery; finely chopped
1/4 cup parsley; finely chopped
2 cloves garlic; finely minced
1 bay leaf
2 carrots; chopped
2 tbsp. flour
1 cup beef broth
1 cup dry red wine
3 tbsp. cognac
1 lb. ripe red tomatoes; peeled, seeded & chopped
Salt; to taste
freshly ground black pepper; to taste
juice of half-lemon
1/4 tsp. nutmeg
1 cup Madeira wine
* Save scent sacs and set aside.
Preheat oven to 350 degrees.
In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown.
Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper.
Place in oven, cover and bake three hours.
Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira.
Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes.
Pour sauce over skunk.
Ready in: 2 hours 45 minutes
3 large squirrels, skinned and gutted
1/2 cup butter
2 onions, sliced
3 tablespoons white vinegar
1/8 teaspoon dried thyme salt and pepper to taste
18 pitted prunes
1 1/2 teaspoons all-purpose flour
1 cup cold water
Clean squirrels thoroughly and pat dry. Cut into 1-inch cubed pieces. Preheat the oven to 350 degrees F (175 degrees C). Over medium heat, melt the butter in a large skillet. Add squirrel and fry until just browned, about 6 minutes. Add the squirrel pieces to a large Dutch oven or crock. Meanwhile add onions to the butter in the skillet. Cook until tender and browned, stirring occassionally. Pour the onions and butter into the pot with the squirrel. Fill the pot with enough water to almost cover the meat. Add the vinegar and season with thyme, salt and pepper. Cover and place in the oven. Bake for 1 hour. Remove from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes. Remove the pot from the oven, and use a slotted spoon to remove the meat and prunes. Move to a serving dish. Mix the flour and cold water together in a cup. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until it turns to thick gravy and is able to coat a metal spoon. Serve the squirrel and prunes topped with gravy wit mash potato’s.
Sponsored by Nashville, Ga. American Legion Post 115
Saturday April 6, 2019
Preregistration @ www.runsignup.com
Or 8:00 registration day of race
Join Warrior Pointe in Brunswick, GA for the 2019 Relay for Life event. Lets show our support for those that have fought or who are fighting cancer and show the community we support them, after all, they supported us! I hope to see a lot of members at this event!!! Come out and enjoy an evening with everyone and meet new people, even the ones that are battling something stronger than what we’ve been through!!
April 26, 2016 starting at 6 pm.
Join Warrior Pointe and the Georgia members as we attend the annual Blessing of the Fleet located in Darien, GA. Come out and show your support!! Hope to see you there!
April 6, 2019 from 9 am to 5 pm.
Join the Nine Line Foundation and Nine Line Apparel every Armed Forces Day for our Annual 5K/10K Run for the Wounded here in Savannah, Georgia. 100% of proceeds from the race will benefit the Nine Line Foundation’s initiatives to support our nation’s veterans.. With both 5K and 10K options available, this twilight run is great for any participant. Participants will receive a post race beer from local, veteran-owned Service Brewing Company (participants age 21+ only), a Nine Line Apparel designed Event T-shirt, koozie, and special edition 5K/10K challenge coin. The event will take at the Historic Grayson Stadium, home of the Savannah Bananas. The run will begin at 6 pm.