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Fry rabbit for about 20 minutes, or until tender when pierced with a fork. Drain on
paper towels. Garnish with parsley on serving dish. Consider serving with
sautéed potatoes and a green salad.
Squirrel Jambalaya
1
squirrel, cut into serving pieces
Salt
Cayenne pepper
4
2
2
1
1
4
2
1
2
tablespoons oil
large onions, chopped
celery stalks, chopped
clove garlic, chopped
/4 bell pepper, chopped
tablespoons parsley, chopped
cups uncooked rise
1/2 cups water
tablespoons salt
Season squirrel well; sauté in oil until brown; remove from skillet. Sauté onions,
celery, garlic, bell pepper and parsley until tender. Replace squirrel in skillet;
cover and cook on low heat for about 20 minutes or 'til tender. Add rice, water
and salt; stir well. Cook on low heat for about 30 minutes, or 'til rice is done.
Roasted Possum
1
3
1
1
1
2
4
1
3
1
dressed possum
red pepper pods, or Cajun Seasoning
teaspoon salt
teaspoon black pepper
/4 teaspoon sage
tablespoons lemon juice
large yams (sweet taters), peeled and quartered
/4 cup brown sugar
/4 teaspoon cinnamon
/4 teaspoon ginger
Place possum in a large pot with pepper pods or Cajun Seasoning. Cover with
cold water, bring to boil; simmer for at least 1-hour, maybe longer depending on
fat content and age of possum. Remove and place on rack in cast iron Dutch
oven. (Roasting pan will work, but it doesn't seem quite as well.) Add 1 cup
water. Sprinkle possum with salt, pepper, sage and lemon juice.
Place yams around roast. Combine sugar, cinnamon and ginger; sprinkle on top
of yams. Cover and cook over very low heat on top of stove; or, bake at 325ºF for
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