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Raccoon Sauce Piquant
5
3
3
1
6
1
1
1
4
1
1
or 6 pounds raccoon meat, cut into 1 1/2 inch cubes
pints or so cold water
2 ounces canned whole tomatoes
teaspoon garlic, finely chopped
ounces tomato sauce
/2 cup celery, finely chopped
2 ounces mushrooms, including liquid
/2 cups shallots, finely chopped
or 5 white onions, depending on size, finely chopped
/3 cup bell pepper, finely chopped
/4 cup fresh parsley, finely chopped
Cayenne pepper to taste
Salt to taste
Pepper to taste
Parboil raccoon. Then fry in minimum oil until tender; about 30 minutes more or
less. Remove; set aside. Make a roux of 6 tablespoons to equal amount flour.
When deep (not dark) brown, add onion. Cook until transparent but don't burn.
Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery,
bell pepper, shallots, garlic, mushrooms. Let slow boil about 15 minutes. Add
fried wild game meat, parsley, salt and pepper to taste. Let simmer over low heat
for at least 1 hour. Great served over hot rice; noodles work fine, too.
Fried Rabbit in Breadcrumbs
1
3
2
1
1
6
1
1
--rabbit, cleaned and cut in serving pieces
tablespoons milk
tablespoons flour
/4 teaspoon salt
/4 teaspoon black pepper
tablespoons bread crumbs, seasoned work nicely
egg
teaspoon water
Fresh parsley
Oil for frying
Put milk in a bowl. Mix flour, salt and pepper together in another bowl or paper
bag. Dip rabbit in milk, then in flour mixture; coat thoroughly. Set aside for 10 to
15 minutes to allow seasonings to penetrate.
Combine egg and water in one bowl; breadcrumbs in another. Dip rabbit first in
egg mixture, then in breadcrumbs; coating thoroughly.
Put some oil in a large frying pan or cast iron skillet, enough to do some cookin'.
Heat oil until it reaches about 360ºF.
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