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GAME (Read 10261 times)
C. B. Williams
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GAME
Oct 13th, 2004 at 1:31pm
 
-GROUND HOG BY PHIL FOREMAN--
Yes and Phil saw his shadow so there are six more weeks of winter.  Say did you ever eat groundhog?  It is a lot like squirrel with a lot more fat content but still good.  To clean one you need to gut it making an incision under the throat into the sternum and to the crotch being very careful not to cut into the innards.  Split the sternum and spread it.  Split the pelvic bone through the cocyx and break the back of the pelvic circle.  Cut the esophagus and trachea as high as possible and remove the innards as cleanly as possible through to the rectum.  Make sure you get the heart and lungs out and the stomach intestines and bladder intact.  Got to tell you;  these are the worst smelling game animals to clean I have ever dealt with it.  Be prepared for it.  Wipe out the cavity with a paper towel to remove whatever blood or clots might be present.  Next you want to concentrate on skinning.  To begin split the skin on the rear legs inside the thigh from crotch to paw.  Work these cuts with your fingers to slip the skin back to the tail from both sides.  Remove the tail and both rear paws.  Continue slipping the skin upward and remove it all the way to the forlegs.  Again slit the inside part of the legs as before.  Slip the skin up and around the paws and head and remove the paws and head.  Singe the skinned carcass to remove any stray hair.  Wash the carcass in cold clean water and then soak it for a couple of hours in a brine of 1 cup salt with 1 gallon of water.  Remove rinse and disjoint the carcass into four legs and four pieces drawn and quartered.

 

"Groundhog Goulash with Potato Dumplings"

 

Ingredients:

GOULASH:

1 Clean and brined Groundhog (parboiled and de-boned)

1 Clove garlic; minced
1/2 Teaspoon Salt
4 Ounce Butter
1-1/2 Pound Onions; chopped
1-1/2 Tablespoon Hungarian paprika
1 Cup Water; as needed
Salt to taste  

DUMPLINGS  

2 Pound Potatoes; grated
3 Tablespoon Flour
1 Teaspoon Cornstarch
1 Pinch Nutmeg
1 Pinch Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 Cup Stale bread crumbs
1/4 Cup Butter

Instructions:

GOULASH:  

Prepare the groundhog by parboiling in sufficient water to cover.  Allow to cook until the meat is falling off the bone and then remove the meat. Reserve the water.  This process will take an hour to an hour and a half and should yield 2 to 3 pounds of deboned meat.  In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and mix well. Add the meat. Reduce heat to medium, cover and cook for an hour, stirring frequently to prevent meat from sticking. Once or twice, add water  (from the parboil pot) in 1/2 cup quantities as needed to keep goulash moist. Season to taste.   (As a variation an 8 ounce can of tomato sauce may be added during the last ten minutes of cooking.)

DUMPLINGS:  

Add sufficient water to the parboil pot to equal 3 quarts and bring the pot to a slow boil. Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve with the goulash on a large platter with the dumplings arranged neatly on top.  

This meal is a good candidate for on outdoor feed using Dutch ovens for preparation.

 

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Hold still rabbit, so I can cook you.
 
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C. B. Williams
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WAGS: The heartbeat of
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Meridian, MS
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Re: GAME DISHES
Reply #1 - Feb 7th, 2005 at 1:49pm
 
SQUIRREL BY GREG STAHL

Quarter the game, boil in water/salt until tender.  Remove, dip in an egg wash, flour and lightly fry until golden brown and then serve.

Nothing fancy needed to eat squirrel.  tastes just like chicken.

You can do the same thing with snapping turtle, but you don't need to boil to make it tender, as it is already tender, just brown and enjoy!
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C. B. Williams
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WAGS: The heartbeat of
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Meridian, MS
Gender: male
Re: GAME DISHES
Reply #2 - Feb 7th, 2005 at 1:52pm
 
GREG STAHL'S BEAR BURGERS
Bear burgers.  Grind up black bear, add diced onions and teriyaki sauce to taste, salt/pepper and form into patties.  Fry and eat just like a beef hamburger.
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Hold still rabbit, so I can cook you.
 
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C. B. Williams
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WAGS: The heartbeat of
collecting cookware!

Posts: 6231
Meridian, MS
Gender: male
Re: GAME DISHES
Reply #3 - Feb 11th, 2006 at 10:21pm
 
VENISON BOMBS BY: C. B. WILLIAMS

--Cut up venison into thin pieces that will be about 2" X 4" after being tenderized with a mallet. Maranate in Italian dressing for about 15 to 30 min.  Roll up a slice of jalapeno pepper with each piece of venison, then roll that up with a half piece of bacon and secure with a tooth pick and place back in maranate for 15 to 30 min. Sprinkle a little Tony's or Zatarain's creole seasoning then grill these up before your favorite grilled main course. ( We usually use a tenderloin for the thin slices, and put on skewers will make for easier turning.) This was shown to me by a buddy, Tom Mathews.
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