THOSE DAMN VARMINTS RECIPES THREAD

[EnFuego]

I'll start. Here's my three favorite recipes:

You remember those pesky lil squirrels that steal your gorp in camp? Get revenge:

Bacon Wrapped Squirrel
~ squirrel legs, front or rear, amount depends upon how hungry you are
~ beer
~ garlic powder
~ pepper
~ salt
~ minced onion
~ hickory smoked bacon

* Soak the legs in beer for 2 – 3 hours. Remove and drain.
* Sprinkle to taste with garlic powder, pepper, salt and the minced onion.
* Wrap each leg with bacon. Secure with toothpicks if necessary.
* Place on hot grill. Cook over medium heat until cooked through.
* Serve with your favorite sides.

_________________________________________________________________________________________________________________________
How about those damn raccoons that steal your apples from your coolers? This'll teach'em:

Roast Raccoon with Stuffing
~ 5 - 7lb raccoon, dressed, not cut up
~ 1/2 lb sausage meat
~ 3 tbsp butter
~ 1 onion, chopped
~ 1 cup chopped celery
~ 2 tsp salt
~ 1/2 tsp pepper
~ 1/4 cup cream
~ 2 cups corn bread crumbs
~ 2 tsp sage
~ 3 tbsp chopped parsley
~ 1 tsp marjoram
~ 1/2 tsp mace
~ 1/4 cup orange juice
~ 1 cup red wine

* In a skillet, saute the onion and celery in the butter.
* Add the sausage meat and cook until brown. Drain off the fat.
* In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.
* Salt and pepper the raccoon inside and out.
* Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.
* Turn over when half done.
* Baste frequently with the wine and the pan juices when they cook out.
* Serve and Enjoy!

_________________________________________________________________________________________________________________________
Bet you can't find these at your local middle eastern market:

Rattlesnake Kabobs
~ 1 rattlesnake, cut into 5 - 8 sections
~ 1 bell pepper, cut into 5 - 8 sections
~ 1 red onion, cut into 5 - 8 sections
~ 1 bottle of A-1 sauce

* Place rattlesnake sections onto a metal skewer with bell pepper and red onion sections between each section of snake.
* With a brush, generously apply A-1 sauce to snake sections.
* Place skewers over an open flame, preferably a campfire.
* Cook for about 15 - 20 minutes rotating halfway every 3 - 5 minutes.

Serve and Enjoy with your favorite beer.

[yoskolo]

Mmm... Sounds good, but I'm waiting for a freezer bag edition of the recipe.

[Taco]

[lilbitmo]

EnFuego,

Do you have a hot sauce that will mask the flavor of those pesty Squirrels? And does REI carry them "Freeze Dried" so I don't have to hunt my own?

[EnFuego]

Lilbitmo - Freeze dried squirrel can be purchased in trial packs to 100 pound bags at
http://www.internet-grocer.net/dryfoods.htm

Look at bottom of web page.

Lots of protein, good for long trails.

[lilbitmo]

Maybe I'll start setting traps and become a "Wholesaler" to that grocery company, I could use the income!

[EnFuego]

Have you ever seen those real cute lil bear cubs? Well......

The Best "baby" Bear Jerky you ever ate:

(Because of low temperature cooking, bear meat like pork, must be certified. To do this, put your meat in the freezer for 30 days prior to using.)

For 5 Lbs. Of Meat (from 35 pound cub):
~1 cup - Lea & Perrins Worcestershire sauce
~1 cup - Kikoman Soy Sauce
~2 tbsp. - Liquid Smoke (Wright’s is best if available)
~1 tbsp. - Salt
~1 tbsp. – Pepper
~Any spices you like, add to it. Soak overnight.

* Sprinkle Pepper or Cayenne Pepper on when you are ready to dry it or smoke it on low heat until dry.
* You may add salt to taste.

Bear meat also makes a delicious sausage. Use any Bratwurst recipe.

[lilbitmo]

Niceeeeeeeeeeeeeeeeeeeeeeeeeee

Maybe we can make "Punk Jerky" from those two yahoo's that beat up that guy in Washington?

Or we can get some "Coward Sausage" going?

[EnFuego]

Or we can get some "Coward Sausage" going?

Slow down "brokeback hiker". No Coward Sausage for me.

[Zach]

is there squirrel?

[EnFuego]

~ 18-20 salamanders, cleaned and cut in half
~ 2 cups tomato paste
~ 1-1/2 cups coney sauce
~ 1/2 cup diced jalepenos
~ 2 tbsp your favorite hot sauce, preferably a habenero sauce

Cook the salamanders by boiling, frying, baking, grilling, etc.

Mix the tomato paste, coney sauce, peppers and hot sauce together in a skillet. Heat to boiling.

Add the salamander and stir together. Bring back to a boil, reduce heat and simmer for 10 - 15 minutes or until the meat is warm.

Serve and enjoy.