Boil in salt water 3 hours. Peel hot tongue or trim heart.Boil:
1 c. sugar
1 quart water
In a small bag: 1 tsp. mustard seed
2 tsp. mixed pickling spice
1 med. onion, sliced
1/4 c. salt
Simmer meat in solution for 10-15 minutes. Let set in cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
1 pound ground beef or ground deer 1 pound sausage
1 pound Velveeta, shredded is the easiest 1/2 teaspoon onion powder 1/2 teaspoon black pepper 24 slider buns or soft dinner rolls, toasted or steamed Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.
Saturday 4/6/19 I was involved with a local project called Cookies For Soldiers. This was started by a Girl Scout with an idea 10 years ago. She approached her Mom and said I want to buy some cookies for soldiers and brought her Mom Twenty One Dollars. A veterans organization was contacted and before you know it 600 boxes were collected to send to military members that were deployed.
Now 10 Years Later 35,000 boxes of cookies have been collected and sent to the military members.
This is not a Girl Scout Event but a local event held in LaPorte, Indiana. Veterans get together and local Girl Scouts and Brownies jump in and help with packing and loading boxes and boxes of cookies. An estimated number of boxes packed was around 6,500.
This was all started by a 6 year old young lady with a dream of what she could do for the US Military.
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.
1 young raccoon
2 tablespoons BBQ rub
1 cup real maple syrup
we use the excellent syrup from
1/2 cup bourbon
we used Jim Beam Bonded 100 proof
3 tablespoons butter
Skin and dress the raccoon by cutting into four leg sections and the back. Remove the pea-sized scent or musk gland from each leg near where it meets the body. There are several YouTube videos that will show you exactly where these glands are located.
Make the sauce. Melt the butter in a medium-sized saucepan over medium heat. Add the shallot and cook for 3 to 5 minutes until softened. Add the syrup, the bourbon, and the coffee rub. Bring to a boil and simmer for 15 to 20 minutes or until the sauce thickens.
Rub the raccoon all over with the BBQ rub. Grill over medium heat, 300 degrees for 90 minutes. Baste with maple bourbon sauce every 15 minutes. Flip halfway through cooking time.
1/2 c. cracker crumbs
1/2 c. ground onion
1 1/2 tbsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1 c. evaporated milk
Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.
3 tablespoons vegetable oil
1 to 2 squirrels or rabbits, cut into serving pieces
2 to 3 pounds venison, 3 to 4 inches wide, cut into large pieces
3 to 5 pheasant legs/thighs, bone-in
1 green pepper, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, chopped
1 quart pheasant or chicken stock
1 quart beef or game stock
1 28- ounce can crushed tomatoes
2 large potatoes
1 bag of frozen corn, about a pound
1 bag of frozen lima beans or canned black-eyed peas, about 14 ounces
Salt and pepper
¼ cup Worcestershire sauce
Tabasco or other hot sauce on the side
Pour the oil into a large Dutch oven or soup pot and set the heat to medium-high. Working in batches, brown all the meats. Do not crowd the pan or the meat will not brown well. Salt the meat as it cooks. As they brown, move the various meats to a bowl.
Add the onions, carrots, celery and green pepper to the pot and turn the heat to high. Cook the vegetables until they are well browned; you might need to add a little more oil to the pot. When the vegetables have browned, add the garlic and cook for 1 minute. Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
Fish out the meat pieces. Strip the pheasant and squirrel off the bone. Tear the large pieces of venison into bite-sized pieces. The reason you did not do this right at the start is because venison will stay moister when it cooks in larger pieces. Return all the meat to the pot and return the stew to simmer.
Peel and cut the potatoes into chunks about the same size as the meat pieces. Add them to the stew and simmer until they are tender. Add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
Finally, add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Serve with cornbread and a bottle of hot sauce on the side.
6 ounces country ham, sliced 1/4-inch thick
1 tablespoon unsalted butter, plus more for ham if necessary
1/2 cup strong black coffee
1/2 cup low-sodium chicken broth or water
1/2 teaspoon sugar
Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2–3 minutes per side. Transfer ham to a platter.
8 lg. potatoes
4 hard boiled eggs
2 lg. dill pickles, chopped
1/2 of a 32 oz. tub of sour cream
Small amount of mustard, for color
Salt & pepper to taste
Boil potatoes. Cool, peel skin, and cut into large to medium cubes (if cut too small, when mixed they will look like coarse mashed potatoes). Separate hard boiled eggs, chop whites separately and set yolks aside in a medium bowl. Add chopped egg whites, pickles and mix with potatoes. In medium bowl, mash egg yolks with a fork, add sour cream and mustard. Mix well. Add mixture to potatoes and mix. Add salt and ground black pepper to taste.