Grilled Goose
Fried Muskrat and Gravy
Roast Raccoon
French Fried Skunk
Skunk Sandwich Spread
Crockpot Turtle
Turtle Stew


Grilled Goose
Breast out the bird, and marinate in any Itlalian salad dressing for
about 3 hours and throw it on the grill. Cook only partially through,
and serve.(Cook too much and it will get real tough.)

Clifford C. Brown




Fried Muskrat and Gravy

Put some regular all-purpose flour in a paper bag, add some salt and
black pepper, then add the pieces of rat and shake to cover. Let the
meat sit for a few minutes while you heat some oil in a skillet to
moderately hot, then fry it until crispy brown and well cooked.
When the meat is finished cooking, remove the meat and drain all but 1-2
tablespoons of oil from the pan. Add 1-2 tablespoons of flour to the pan
and cook, stirring constantly, until the flour begins to brown a bit.
Then add one cup of milk and simmer until the gravy is thickened to suit
you, salt to taste, and serve.
Serve with some sourdough bisquits, and what more could you want? :-)
Most any recipe you would use for rabbit would work just fine. A
favorite of mine is to fix the rabbit/rat as above, then take all the
meat out of the skillet and put it into a cassarole dish. Add a little
of the oil from the skillet, a little water, cover and bake for 2 hours
at moderate heat. Remove the top and cook another 30 minutes to crisp it
up a bit, and it's done. The meat will fall off the bones, and you will
be shy about sharing it with your buddies.

Bob Spencer




Roast Raccoon

Parboil the 'coon in salted water to cover, adding carrots, onion and
celery if you desire, for 30 to 60 minutes -- depending on the size and
age of the 'ccon. This helps remove some of the excess fat in the
tissues. Drain and dry, then stuff with apple-raisin stuffing*, skewer
and place on a rack in the roaster, adding a bit of apple juice to the
bottom of the roaster. Roast at 350 F for 40 to 45 minutes per pound. if
the 'coon is an old one, you may wish to cover the roast for part of the
cooking time, but be sure to uncover it the last half hour or so to
allow it to brown.


** Apple-Raisin Stuffing

1/4 cup butter
4 cups breadcrumbs
2/3 cup raisins
3 diced apples
1 cup diced celery
1/2 cup coarsely broken nut meats, if desired
Pinch each of Thyme and Marjoram
Salt and Pepper to taste
Apple juice or cider to moisten

Cook celery in melted butter for 5 minutes without browning. Add
remaining ingredients, toss lightly to blend, season to taste and add
cider or apple juice to moisten if necessary. Makes about 6 cups of
stuffing.



French Fried Skunk

If you want to surprise folks here is how to do it. The meat is darker
than rabbit so tell guests it's wild turkey.

2 skunks,skinned and cleaned
1 tablespoon salt
water to cover
2 cups vegetable oil for frying
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder

Clean and wash the skunks, making sure that the scent glands are
removed. Cut up into small serving pieces. Place a soup kettle on the
stove and add the meat. Cover with cold water and bring to a boil over
high heat. Lower the heat and boil until meat is tender, about 35 to 40
minutes.
Remove all the scum that rises to the surface. Make a batter by Mixing
together the egg yolks, milk, flour, salt and baking powder. Mix
thoroughly until batter has the consistency of cake batter. Heat the
vegetable oil in a deep fryer at 360 degrees F. Dip the pieces of skunk
in the batter, then fry them in the deep fryer until golden brown. Drain
well and serve.

Steve A. Welch



Skunk Sandwich Spread

1 cup skunk meat, cooked and ground
2 tablespoons onion, cinced
2 tablespoons onion, finely chopped
2 tablespoons mint, finely chopped
1\2 cup salad dressing
1/4 cup cattail shoots, finely chopped
1/4 cup sweet pickles, finely chopped

Mix all the ingredients well. Store in a cold place. will keep for weeks
if sealed in a container.

Steve A. Welch



Crockpot Turtle

Turtles - Catching and Eating

My personal favorite way to prepare turtle is to slow cook it in the
oven, crock pot, or even over a fire. You'll need to start it early - it
should cook at least 5 hours. The longer it cooks the more tender it is,
and turtle is NOT tender to begin with. Simply brown turtle in butter,
then mix in cooking pan with cream of mushroom soup, chopped onion and
black pepper to taste. Turtle is not strong tasting as a rule and I
don't recommend too much spice.
As for catching turtles, it is easier than I ever thought. I just had to
ask an old timer for advice. Turtles love beef liver which can be bought
for next to nothing, but I prefer to catch small chubs or suckers from a
local creek (gets my kids involved too). I think the texture of a small
fish is more likely to conceal the feel of the hook. I use construction
chalk-line and a large straight hook, no leader and no treble hooks.
Simply tie one end of your line to a bridge, fence post, etc. (lines do
not need to be too long). I have had my best luck in backed-up areas of
small creeks, but I believe that turtles grow bigger in ponds. Either
way, the lines don't need to be too far from shore, it seems that
turtles do most of their feeding next to land.

Kris and Eric Rodger



Turtle Stew

Either snapping turtle meat or smaller turtle meat can be used. The
flesh of small turtles is just as good as snapping turtle meat but it
takes more turtles to produce the amount of meat you need. Take two
pounds of turtle meat and cut it up into one inch pieces or larger
depending on the size of the turtles the meat was taken from. Melt a
gernerous amount of butter in a frying pan and brown the turtle meat
well on all sides. Remove from flame. Put enough water in your stewpot
for the following vegetables but not an excessive amount and bring to a
boil.

1 medium sliced onion
2 cups of cut-up celery and be sure to include the celery leaves
as they contain the best flavoring
1 cup lima beans that have been soaked overnight to soften them
(or 1 cup of canned lima beans).


Simmer for one-half hour.
Now dump in the browned turtle meat and the melted butter.
Add:

3 diced medium-sized potatoes
3 medium-sized carrots cut up
4 sliced tomatoes (or one small can)
one-half cup of chopped parsley
salt and pepper to taste


Cook slowly for 45 minutes more
Lip smackin' 'n' finger lickin' good!
Tina "Morning Flower" Hawk



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