After my last rant, I thought we might lighten it up just a bit. After all, it IS Sunday! So here are a few recipes I thought you might enjoy.
COYOTE STEW
Printed from COOKS.COM
□ 1 doz. coyotes, lg. & wily in nature
□ 25 gal. Acme instant coyote broth
□ 50 lb. carrots, diced
□ 50 lb. potatoes, diced
□ Salt & pepper to taste
□ 25 gal. Acme instant coyote broth
□ 50 lb. carrots, diced
□ 50 lb. potatoes, diced
□ Salt & pepper to taste
Simmer coyote in broth until tender. This takes about 1 week. Season to taste. Add vegetables in last hour of cooking. Serves 250 people. If unexpected guests arrive. 1 rabbit may be added, but do this only in an emergency, as most people do not like to find a hare in their stew.
SOUTHERN BAKED POSSUM (OPPOSSUM) WITH SWEET TATERS
Printed from COOKS.COM
□ 1 fat possum
□ Salt &pepper
□ 2 cloves garlic
□ 2 c. water
□ 5 strips bacon
□ 2 lg. onions
□ 1 tbsp. celery leaves
□ 1 lg. can mushrooms
□ 5 lg. sweet taters, cut in halves
□ 3 tbsp. lard
□ 1 tbsp. chopped parsley
Nail head of possum to a board, just a little larger than the possum. Skin it. Make paste of lard, salt, pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum and board on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Add water as needed. Surround the possum with sweet taters. Leave uncovered.Bake in oven (300 to 350 degrees) until tender. Baste every 15 minutes. To determine when done, pull leg away from body. When done, throw away the possum and taters and eat the board.□ Salt &pepper
□ 2 cloves garlic
□ 2 c. water
□ 5 strips bacon
□ 2 lg. onions
□ 1 tbsp. celery leaves
□ 1 lg. can mushrooms
□ 5 lg. sweet taters, cut in halves
□ 3 tbsp. lard
□ 1 tbsp. chopped parsley
CROW CASSEROLE
Printed from COOKS.COM
□ Crow breasts
□ Sauerkraut
□ Bacon strips
□ Onion
□ Sauerkraut
□ Bacon strips
□ Onion
Remove crow breasts. Soak overnight in salt water. Parboil for 1/2 hour. Brown in butter. Place on a bed of 1 1/2 inches of sauerkraut in a casserole. Cover each breast with bacon strips. Cover with slice of onions and more sauerkraut. Pour sauerkraut juice over the whole thing. Bake for 2 hours at 350 degrees. If it still tastes like crow, you did something wrong, serve to obnoxious neighbors.
This is funny.
ReplyDeleteHehehe, thanks for the chuckles this morning, Sci.
ReplyDeleteHugs~Felinae~
EEEEEEEEEEEHHAAAAAWWWWW, Chow's on!!!
ReplyDeleteWhen I was a lad of ten living in Biloxi, my friend and I used to smoke the possums out of brush piles and catch them to sell to our neighbors living along the railroad right of way.
ReplyDeletePoor as they were they always had a dollar for a fresh possum. I think it was stewed.
I knew thngs were tough Sci but wtf. lol fk
ReplyDeleteIn australia we have Cockatoo stew: first catch a cockatoo (good luck)... place 1 cockatoo, 1 pound chopped vegetables, 1 stone and enough broth to cover in a billy (a tin pot), boil over open fire. When the stone is soft, throw out the cockatoo and eat the stone.
ReplyDeleteCrow is like a greesy chicken. Boiled might be good. Possum I hear is good! Nerver thought of a coyotes but hey is things get ruff will try it once.
ReplyDeleteThanks
PL