Other recipes in this category
  • Barbecued Beaver
    1 plump young beaver
    2 onions sliced
    1/2 c. vinegar
    1 apple peeled & halved
    3/4 c. catsup
    1 tsp. dry mustard
    1/4 c. granulated sugar
    1/4 tsp. pepper
    2 tsp. Worcestershire sauce
    1/2 tsp. salt
    3 drops Tabasco sauce
    Remove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover with sliced onion. Combine remaining ingredients in bowl then pour over beaver. Bake in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy.
  • Woodchuck Meat Pie
    1 woodchuck
    1/4 c. onion
    1/4 c. green pepper
    1/2 tbsp. minced parsley
    1 tbsp. salt
    1/8 tsp. pepper
    4 1/2 tbsp. flour
    3 c. broth
    Biscuits
    1 c. flour
    2 tsp. baking powder
    1/4 tsp. salt
    2 tbsp. fat
    1/4 c. milk
    Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion green pepper parsley salt pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits Sift the flour baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven 400 degrees bake 30 to 40 minutes or until dough is brown. Serves 6.
  • 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. Serves 4.
  • Venison
    1 c. mushrooms
    1 c. onions
    To every 4 pounds venison. Cut venison in thin slices fry in butter. Mix cut (finely) onions and mushrooms fry. Put layer of venison and onion and mushrooms. Mix alternately in baking dish. Bake in 300 degree oven for about 2 hours.
  • Venison Round Steak
    2 round steaks
    Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer until tender. Keep adding water. When tender make gravy right with the meat.