First and for most when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue. Try to age the critter also older animals can be tough and are better suited to a long slow cook method.

Many chicken recipes can be used for game birds like pheasant quail and partridges, grouse ducks and geese.
Many beef and pork recipes also work well with deer, elk, moose and other hoofed animals.
And Yes even a coyote can be cooked and taste delicious, along with bob cat and mountain lion.
Don't be afraid to modify the following recipes and use slightly different amounts of the listed ingredients. Or you can experiment and substitute other ingredients. That is what good cooks do -- they find the right combination of ingredients in the right quantities that are pleasing to the taste. A little change can produce exciting and delightful results. Too much change can ruin a recipe.

Some use full tips
When you substitute honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.
With experimentation, honey can be substituted for all the sugar in some recipes.
When substituting honey for sugar in baked goods:
Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
Add about 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 degrees to prevent over-browning.
For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.
A 12-ounce jar of honey equals a standard measuring cup.




Useful Substitutions​

1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream tartar + 1/4 tsp. cornstarch
1 tsp. baking powder = 1/3 tsp. baking soda + 1/2 tsp. cream tartar
1 cup butter = 1 cup shortening + 1/2 tsp. salt
1 tbsp. oil = 1 tbsp. melted shortening (or lard)
1 cup corn syrup = 1 cup honey = 1 cup sugar + 1/2 cup of the liquid used in the recipe
1 cup buttermilk = 1 cup milk + 1 tbsp. vinegar (or lemon juice)
1 cup nonfat milk = 1/3 cup nonfat dry milk + 1 cup water
1 cup whole milk = 1/3 cup nonfat dry milk + 1 cup water + 2 tbsp. melted butter
1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup sugar = 1 cup corn syrup (decrease recipe liquid by 1/4 cup)
1 cup sugar = 1 cup honey (decrease recipe liquid by 1/4 cup)
1 oz. unsweetened chocolate = 3 tbsp. cocoa + 1 tbsp. shortening


Going to do this one this week.

Cajun Coyote Recipe
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh thawed coyote meat – pounded to 1/2 inch thickness
DIRECTIONS:
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Al

Coyote is not bad at all. Sort of tastes like dog. Fox is a little sweeter than either of them. These recipes work for all the above.
By the way it is reported 90 billon people eat dog and other canines.

Crock pot coyote.
2-4 lbs of coyote meat
16 oz of apricot preserves
1 bottle BBQ sauce
1/2 purple onion diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Instructions: Throw all the ingredients in a crock pot and let them cook for about 8 hours.

Coyote soup.
Coyote Hind quarter
cooking oil
2 cups red wine
3 onions, chopped
1 garlic clove
salt and pepper
spices
2 cabbage heads, chopped
8 potato’s, chopped
Cut meat into chunks and brown in oil. Add wine, onions, garlic, salt and pepper and your other favorite spices. Cook for 30 minutes. Add cabbage and potatoes. Cook until tender.

Cajun Coyote
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh or thawed coyote meat - pounded to 1/2 inch thickness

DIRECTIONS:

1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.


VIETNAMESE STIR FRIED COYOTE WITH LEMON GRASS.
THE MARINADE.
1 Stick fresh or 2tb dried
Slices lemon grass
2 lb Coyote meat, cut into
Small pieces
1 Garlic clove, large
0.5" cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Ground turmeric

Also needed
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb coyote stock
3 1/2 oz Onions

First prepare the marinade. If you are using fresh lemon grass, cut it
crossways into very thin slices, starting at the bulbous bottom end and
going up around 6". Discard the straw like top. If you are using dried lemon
grass, soak it in 4 tb of hot water for an hour. Put the coyote pieces in
a bowl, add the fresh lemon grass or the drained soaked dried lemon grass
(save the soaking liquid). Peel and crush the large garlic clove, peel the
ginger and grate it finely. Add the garlic
, ginger, sugar, tomato paste,
salt, chilli powder and turmeric to the coyote. Mix, cover and set aside
for 1-24 hours, refrigerating if necessary. Peel and finely chop the two
garlic cloves. Put the oil in a wok or large, lidded frying pan and set
over a high heat. When it is hot, put in the garlic. Stir and fry for 30
secs or until the garlic is golden. Add the coyote along with its
marinade. Stir and fry for 5-6 mins or until the coyote browns a little.
Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock.
Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir,
adding another 4 tb of stock. Cover, turn the heat to low and cook for
another 5 mins. While the coyote cooks, peel the onions and cut them into
0.75" dice. Separate the onion layers within the diced pieces. Turn the
heat under the coyote to high, remove the wok lid, add the onion and fry
for 1 minute. Lift the coyote out its oil and serve.

Howlin' Coyote Stew
1/2 cup uncooked lentils
2 large or 4 small potatoes - well scrubbed, but not peeled
2 good sized carrots, quartered lengthwise and cut into 3/4" slices
2 good sized stalks of celery, chopped
1 tsp whole fennel seeds 2 cloves finely chopped garlic, more if you like
2 cups low sodium tomato juice
2 cups water or veg broth
1 tablespoon chili powder, more if you like
1 healthy pinch crushed red pepper
1/2 tsp basil
1/2 tsp oregano

Dump all ingredients in pressure cooker. Bring to high pressure. Cook 8 minutes. Let pressure release naturally. Add salt to taste
This is very thick and hearty. If it's too thick, add some water or veg broth.

Coyote Quesadilla


•1 (6-ounce) boned out, coyote hind quarter
•1 tablespoon Blackening Spice, recipe follows
•1 tablespoon vegetable oil
•6 ounces canned refried beans
•3/4 cup shredded mozzarella cheese
•3/4 cup shredded pepper jack cheese
•2 tablespoons chopped green onion
•1 tablespoon finely chopped cilantro leaves
•1 Roma tomato, diced
•3 large flour tortillas
•1 tablespoon granulated garlic
•1 tablespoon freshly crack black pepper
•2 teaspoons granulated onion
•2 teaspoons ground cumin
•1 teaspoon cayenne pepper
•1 teaspoon paprika
•1/2 tablespoon salt
Directions.

Preheat the oven to 425 degrees F.
Rinse and pat dry the coyote meat dry, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened coyote, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges.

Coyote Stew
Chunk up 2lbs of coyote meat into 1/2" cubes, fry in pan.
1/2can mild Pace Picante sauce
1/2 can tomato sauce
1 can corn
1 can green beans
mix meat, sauces, and veggies in pot, stew for 5 hours.

The recipes sound very interesting, but I would have to substitute pork or chicken for the coyote. I know coyote are spreading further east and have been spotted in New York and in Richmond Virginia. They are very adaptable, same with foxes and deer. The area I live in is populated to allow hunting so the deer just keep multiplying.

WOODCHUCK, WHISTLE PIG, GROUND HOG. They are vegan critters.


1 woodchuck
2 slices bacon
Potatoes, carrots, onions
2 onions or 1 onion and 1 apple
Salt and pepper to taste
4 c. water

Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours


FRIED WOODCHUCK

1 woodchuck
1 tbsp. salt
1 c. flour
3 tbsp. fat

Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown

STEWED WOODCHUCK

1 woodchuck
2 onions, sliced
1/2 c. celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves

Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour.

WOODCHUCK IN SAUCE

1 woodchuck
1/4 c. salt
4 mint leaves
1/4 c. oil
1 clove garlic, chopped
Salt & pepper to taste
1/2 c. vinegar
2 c. tomato sauce
Pinch of basil

Remove scent glands from woodchuck. Soak 8 hours in cold water with salt. Cut in 8 pieces and boil 15 minutes. Rinse and repeat soaking process. Rinse again and boil with mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add tomato sauce and a pinch of basil. Cook 1 1/2 hours over moderate heat.

GRANDMA GUERINA'S BRAISED WOODCHUCK

Using a crock or bowl (not a metal pan) marinate the chunks of meat for 48 hours in:

1 c. sugar
1/4 c. vinegar
1/4 c. salt
2 bay leaves
1 slice onion
1/4 tsp. chili powder
Enough water to cover meat

Dry pieces and roll in seasoned (salt and pepper) flour. Brown in imported olive oil in a heavy frying pan. Add to pan:

1 chopped onion
1 chopped carrot
1 chopped stalk of celery (with leaves)
1 c. tomato juice
6 oz. tomato paste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram

Cover and simmer over low heat until the meat is tender about 2 hours. Place the meat on a heated platter surrounding a bed of buttered noodles. Pour the sauce over both. Serve with a green salad dressing with oil and vinegar and hot Italian bread.

The above recipes work with Possum and coons also.

Al

Possum recipes.

LOUISIANA 'POSSUM AND YAMS

1 med. possum
6 med. yams

Season well with salt, black pepper and cayenne. Add 2 tablespoons vinegar and 1 cup water. Cover and place in refrigerator overnight. When ready to cook, place in pot with 1 quart water. Simmer about 1 1/2 hours. Remove from pot and place in a shallow baking dish. Slice yams lengthwise. Place yams around 'possum. Sprinkle 2 tablespoons sugar on yams. Pour 1 cup of liquid from pot over 'possum. (Remove excess fat first.) Bake in moderate oven (300 degrees F.) until yams are done and 'possum is tender.


ROAST POSSUM WITH SWEET POTATOES.

1 possum
Salt and pepper
1 pod red pepper
1 sweet potato per person

Simmer possum until partially done, changing the stock a couple of times according to age and amount of wild taste. Add a piece of red pepper in the final simmer. Place possum in roaster. Add small amount of water. Sprinkle possum with flour and baste with fat, if necessary. (Usually fat on possum is sufficient.) Surround by small sweet potatoes and bake until possum and potatoes are browned. Cooking time, from 1 to 2 hours at 350 degrees.


Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.


Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

Al

Some muskrats recipes, as a Kid I had a trap line for them. so we ate a lot of them.

HUDSON SEAL (MUSKRAT)

3 muskrats
2 lg. onions
6 carrots
1 clove garlic
2 tsp. salt
1/2 tsp. pepper
3 qts. water

Completely defat carcass, paying special attention to the end of the leg and under front legs. IMPORTANT: All fat must come off!
Quarter onions and slice carrots. Put in water along with salt, pepper, and meat. Boil until very tender. Check by pinching large leg muscle. It should crush completely through without much pressure of fingers. Remove from water.

FRIED MUSKRAT

1 young muskrat
1 egg
3/4 c. milk
1 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. fat
1 tbsp. water

Cut muskrat into serving size pieces and soak 8-10 hours in cold salt water (1 tablespoon salt to 1 quart water). Parboil 15-20 minutes, drain and wipe dry with damp cloth. Combine egg, milk, salt, and flour to make a smooth batter. Dip meat in batter and drop into hot fat and brown on all sides. Add water to skillet. When brown, reduce heat, cover and cook slowly until tender (about 1 1/2 hours).

OVEN-BARBECUED MUSKRAT

If muskrat is old, soak 24 hours in water to which 1 cup vinegar and 2 tablespoons salt have been added to each quart. Drain and dry. Cut in serving pieces. Brown pieces on all sides on hot fat. Place in pan, cover with Barbecue Sauce and bake at 350 degrees for 1 hour or until tender, spooning sauce from pan over meat frequently.

BARBECUE SAUCE:

1/2 c. butter
1 lg. onion, grated
1/2 c. water
1 tbsp. Worcestershire sauce
3 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
1/2 tsp. dry mustard
1 tbsp. brown sugar
2 tbsp. tomato paste

Melt butter; add onion and cook until wilted. Add remaining ingredients and simmer 10 minutes.

MUSKRAT AND ONIONS

1 muskrat
1 1/2 tsp. salt
1/4 tsp. paprika
1/2 c. flour
3 tbsp. fat
3 lg. onions, sliced
1 c. sour cream

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour.

MUSKRAT MEAT LOAF

1 1/2 lbs. ground muskrat
2 eggs, beaten
1/8 c. dry crumbs
1 c. evaporated milk
1/4 onion, minced or grated
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours.

Al

I also trapped beaver for a while. You should never waste the meat from one.

BARBECUED BEAVER

Remove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6.

BARBECUE SAUCE:

3 tbsp. butter, melted
1 med. onion, chopped
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/4 tsp. dry mustard
1/4 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. cider vinegar
1 tbsp. celery flakes
1/8 tsp. thyme
1/4 tsp. marjoram

Mix first 10 minutes, pour over meat. Over this scatter celery flakes, thyme and marjoram.

BEAVER ROAST

1 beaver roast
4 c. water
1 tbsp. tamari
1 pkg. onion soup mix
1 tbsp. Worcestershire sauce

Soak roast in salt water 24 hours before cooking. Rinse well. Brown roast on all sides in butter. Place in crock pot. Sprinkle onion soup mix over roast. Add water and other ingredients. Cook 8 hours on low. Juice may be thickened with flour and water or cornstarch and water and used for gravy.

BEAVER TAIL SOUP

Skin and remove all fat from tails of 2 beavers; cut up tails in small pieces. Soak overnight in water with 2 cups vinegar and 2 tablespoons salt for each quart. Place meat in kettle with 4 quarts boiling water. Add 1/4 teaspoon pepper, 1 1/2 teaspoons salt, 1 bay leaf, 2 cloves garlic, minced, 3 carrots, sliced, 3 stalks celery, 2 small onions. When meat is almost tender, add 2 cups egg noodles and 1 small can peas (I prefer frozen over mushy can peas) , drained.

BEAVER TAIL BEANS

Blister tail over fire until skin loosens or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roast over a campfire or in the oven.

PICKLED BEAVER TAIL

Put a long stick or long tonged fork through a beaver tail and hold tail over an open flame until the skin pops and peels off. Boil the tail in water. Drain water then boil again in fresh water until tender. Then cut tail into bite sizes. Place in jars of pure white vinegar. Seal jars

ORIENTAL HONEY SAUCE WITH FISH OR GAME

2 lbs. any meat, cubed (beaver is best, fish is good too)
Melted shortening or oil
1 heaping tbsp. beef bouillon
3/4 c. water
1/4 c. honey
2 tbsp. soy sauce
2 tbsp. cooking wine (optional)
1/2 tsp. garlic salt
Vegetables (carrots, celery, snow peas, etc. optional)

Flour and brown meat in oil for 15 minute. Combine remaining ingredients and add to meat. Cover and cook 20 minutes. (Add vegetables, if desired.) Thicken with cornstarch if necessary, and serve over rice or noodles.

Al

COWBOY (SNAKE) CAKES

1 rattlesnake per person
Crab boil
1 egg
Salt & pepper
Green onion
2 tbsp. oil

Gut the rattlesnake and peel the skin off. Cook in a crab boil (water + lemon + seed package for crab or shrimp). Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and pepper and a bit of green onion. Sauté in oil until brown on both sides


RIP ROARIN' RATTLERS

rattler per person
1/2 c. tomato chow chow
1 tbsp. chili powder
1 tbsp. oil
1 tbsp. molasses
2 tbsp. finely grated green pepper
Salt & pepper to taste
Juice of 1 lemon
2 tbsp. Worcestershire
Wash, dry and cut snake into 4 inch pieces. Mix all ingredients in a large bowl and allow meat to marinate for 2 hours. Lay snake on grill and cook slowly, basting frequently.

Fried Rattlesnake and Ham Gravy

1 24" to 30" skinned & cleaned western diamondback rattlesnake, cut in 3" to 4" pieces
~ drippings of 6 slices of bacon
~ 3/4 cup oil
~ 3/4 lb. cooked ham, diced
~ 2 cups milk
~ 1 tbs brewed coffee
~ 1/2 cup flour (1 tbs reserved)
~ biscuits or toast
~ salt and pepper
~ tabasco sauce, optional
In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.

Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.

Remove each piece as it becomes done and drain on paper towels.

Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.

Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.

Serve the rattlesnake with biscuits or toast and the ham gravy.

Salt and pepper and/or season with tabasco sauce to taste.


Al

Crispy Frog Legs

5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.

Combine the milk, egg yolks, olive oil and 1/4 tsp salt.

Beat the egg whites until stiff. Fold into the batter.

Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.

Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.


Frog and Shrimp Gumbo

5 lbs. frogs, skinned and cleaned
~ 3 lbs. medium shrimp, peeled and deveined
~ Zatarain’s Liquid Crab Boil seasoning
~ 1/2 cup oil
~ 1/2 cup flour
~ 3 medium onions, chopped
~ 1 green bell pepper, chopped
~ 3 stalks celery, chopped
~ 1 tsp minced garlic
~ 1 can diced Rotel tomatoes
~ 3 qts water
~ 2 tsp salt
~ 1 tsp black pepper
~ 1 tsp red pepper
~ dash all spice
~ dash ground cloves
~ 1/4 tsp ground thyme
~ 1/2 tsp ground basil
~ 1/2 tsp ground oregano
~ 1 tsp chili powder
~ 2 bay leaves
~ 1 1/2 lbs frozen okra
~ 1/2 cup chopped green onion tops
~ 1/2 cup chopped parsley 6 pairs frog legs
~ 1 stick butter, melted, may need more than 1 stick
~ 3 tbsp butter
~ black pepper
~ salt
~ 2 cloves garlic, minced
~ 1/4 cup white wine
Grill the legs over medium-low heat until browned while brushing with the melted butter. Remove from grill.

Melt 3 tbsp butter in a large skillet. Add the frog legs.

Season to taste with salt and pepper.

Add the garlic and wine.

Cover and simmer for 30 minutes. Add more wine or a little water if needed.


Wild Edible Snails in Garlic Butter
Ingredients
•Three handfuls of wild garden snails etc.
•Oatmeal
•4 cloves of garlic (crushed)
•Butter
•Long sewing needle
Suggested Instructions

1.Before cooking your snails you first need to purge them of ---- and grit. To do this sprinkle fine oatmeal onto the bottom of a large ice cream box and add your washed snails. Make sure the lid has lots of holes and is well ventilated, because you don’t want your snails to get too hot. Feed them on oatmeal for about 3-4 days, then fast (starve) them for a further two days.
2.Bring a pan of salted water to the boil and drop your snails into it. Bring it back to the boil and simmer for 15 minutes. When done, get a long sewing needle and hike the snails out of their shells.
3.Melt lots of butter and gently sautee the crushed garlic until transparent, then throw in the snail meat and gently fry for 3 minutes.
4.Serve with crusty bread and salad

****I do not condone only cooking the breast of wild birds like turkey and goose. I feel it is wasteful. Use the rest of the bird for/in other recipes.****


Whiskey Glazed Wild Turkey Breast

Ingredients

•2 tablespoons butter
•1 turkey breast, skin on and brined
•Salt and pepper
•1 cup turkey stock
•4 tablespoons butter
•3 tablespoons honey
•6 tablespoons whiskey
•1 tablespoon grated orange rind
•2 tablespoons orange juice
•Â½ teaspoon cayenne
Start by preheating the oven to 325 degrees F, and then melting butter on the stove top in a nice heavy bottomed skillet.
Once it begins to bubble, you add the turkey meat, skin side down. Resist the temptation to move it as it browns. You want to get some nice color on there and you don'€™t want the skin to tear.
Then you flip it over.
Now you are going to deglaze the pan with your stock and scrape up the brown bits with a wooden spoon. Once you'€™ve done that, turn off the heat and put the turkey in the oven covered in foil and let it cook for 10 minutes.

Meanwhile, in a separate pan you melt the remaining butter.
Add the honey. From my bees!
Mix the honey in well as it begins to bubble. You want to keep the heat low so the honey doesn'€™t over caramelize and burn.
Then add the whiskey.
Then the orange juice.
Then the cayenne.
Let it bubble as you whisk until it is thick and a nice deep orange. Brush half of the glaze onto the turkey. Until it is nice and blanketed in orange goo. Then cover it again with foil, and return it to the oven.

Then add the other half about 20 minutes later. This time, leave the foil off when you return it to the oven and turn the temperature up to 400 degrees F. 15-20 minutes later the internal temperature should read 140-150 degrees F.

Slow-Cooker Herbed Turkey Breast Rolls

Wild Turkey Breasts
peppered bacon
rosemary
oregano
parsley
kitchen twine
2/3 c. chicken stock
1/3 c. apple juice
1/3 c. rice vinegar
mushrooms
cornstarch (for gravy)
Slit a pocket in the turkey breasts, fill them with peppered bacon, rosemary, oregano, and parsley, and roll them shut, securing them with kitchen twine.
Place in the crockpot on low heat, cover them with 2/3 cup of chicken broth, 1/3 cup of apple juice and 1/3 cup of rice vinegar, mushrooms and more herbs. Cook on low for 6-8 hours.
Make gravy by mixing a couple of tablespoons of cornstarch with chicken stock and adding it to the liquid in the crockpot turning it on high while finishing the rest of the meal.

Thanksgiving Wild Turkey

Ingredients


•3/4 pound (375 g) fatback, salted pork, or bacon, 1/2 pound minced, 1/4 pound sliced
•1 wild turkey, 11 to€“13 pounds
•Coarse salt and freshly ground black pepper
•1 yellow onion, minced
•3 ribs celery, minced
•4 cloves garlic, minced
•4 cups (8 oz/250 g) toasted diced bread
•1 cup (8 fl oz/250 ml) chicken stock
•6 sprigs sage, minced
•2 sprigs rosemary, minced
•8 sprigs Italian parsley, minced
Directions


Preheat the oven to 350F (180C). Render half of the minced fatback slowly in a heavy-bottom saute pan. Reserve and keep warm.

Dry the turkey very well with paper towels. Using a brush, coat the exterior with some of the warm minced fatback and season well with salt and pepper inside and out.

Heat up the remaining minced fatback on medium. Add the onion and season with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the celery and cook for 5 minutes more. Add the garlic and cook for 1 minute. Remove from the heat and add the toasted bread. Moisten with stock and add the minced herbs. Taste the bread cubes and add more broth and herbs as needed they should be moist and tasty. Gently fill the cavity of the turkey with this mixture, and cover the breast with the remaining slices of fatback.

Place the turkey, breast side up, in a heavy roasting pan and put it in the oven. Roast for 1 hour. Remove the fatback, raise the oven temperature to 375F (190C), and continue roasting for 1 hour to brown the breast. Remove the turkey as soon as it registers 160F (71C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bones

Let the turkey rest for at least 20 to 30 minutes before carving it across the grain with a sharp knife.

Parboiled Turkey Drumsticks:

1.) Gently place the skinned drumsticks in a tall lobster pot 3/4 full of boiling water. 2.) After 90 minutes or so, you can remove the legs (use tongs), cool them and pick the meat for use in soups and stews.


Any tame turkey recipe works also just make sure of the internal temp of 160 to 175F when done.

Al