Wild Game and Fowl Recipes

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Although blackbirds are tedious to prepare, grain-fattened blackbirds backed into a pie or stew, are good eating.

Blackbird Pie (20 birds)

Quickly dip birds into a boiling pot of water. Pluck clean and dry on a paper towel. Slit birds in the breast and gut, rinse and pat dry. Roll birds in lightly salted flour then fry in butter or oil with 1 tbs of onion and 1 tbs green pepper. Cover with water, add salt and pepper to taste. Add one bay leaf and a dash of allspice. Simmer gent;ly for 2 hours. Add tiny whole onions, quartered potatoes, sliced carrots and 1 tbs parsley, 3 - 4 tbs. sherry. Turn into a 9-inch pie crust, add pie crust top and bake at 350 for 30-40 minutes. Or can be served as a stew with biscuits or over rice.

Jack Rabbit Pie

Take a 5-6 lb. wild rabbit. In a pot, place whole rabbit and enough water to cover rabbit. Add salt, pepper, onion, celery. Bring to a boil and simmer until rabbit is tender. Add 6 potatoes quartered (can use canned potatoes). Take a cup of the rabbit broth and mix a tbs. of flour, pour back into stew pot to thicken. Remove rabbit from pot and cut into serving pieces. Service over rice or biscuits.

Rattlesnake Fried

Clean and skin the snake. Cut the snake into sections about 6 inches long. Roll in flour with salt and pepper added. Fry in hot oil or butter until brown.

Recipes taken from California Game Cookery and other Recipes

-- Bardou (Bardou@baloney.com), November 27, 1999


Yumm. I think .... wait, on second thought .....

-- BigDog (BigDog@duffer.com), November 27, 1999.

You could probably substitute robins or yellow breasted sapsuckers for blackbirds.


-- cheep (cheep@chirp.com), November 27, 1999.

Grandma Tuffie's Rattlesnake Goulash

Take one large rattlesnake, preferably dead. (Can substitute chicken necks, if they're long. If so, skip next step.)

Cut the snake's head off. Grasp his tail just above the rattles. Whack him several times against a barn or other hard object. This will loosen his skin and tenderize the meat at the same time. You can now de-skin the snake by slowly running your hand upward, squeezing the snake as you go, and the body will pop right out.

Discard guts, and remove the long vein that runs along his backbone. (This is important).

Wind the snake up like a garden hose and plop it into a big kettle. Add: rutabagas, carrots, onions, potatoes, squash, turnips, celery, cauliflower, kohlrabi, green peppers, beets, tomatoes, luffa sponge, and brussel sprouts to taste. Salt and pepper. Add 5 gallons water. Bring to a boil. Simmer for 9 hours over low fire.

Discard snake. Serve goulash with french fries as a side dish.


-- julia (julia@child.com), November 27, 1999.


Skunk does not taste like it smells! In fact, the meat is light colored and tender. Cut up small skunks and fry in bacon grease. Larger ones need to be roasted. If you need to eat a skunk skin and clean thoroughly, remove all fat and glands. Marinate 24 hrs. is a solution of salt water and 2 T vinegar. If you can, keep cool. Dry and fry or roast

-- && (&&@&&.&), November 27, 1999.

OK, I give up. I hereby open this thread as the, "who can give the most disgusting but REAL recipe (cannabalism is off limits)?" Course, it may be too late. I think it's already happened.

-- BigDog (BigDog@duffer.com), November 27, 1999.

My Dad's favorite book used to be "Cooking Bold and Fearless" which as I recall recounted everything for various animals from how to trap or hit them with a rock, to dressing and cooking 'em.

-- Don Kulha (dkulha@vom.com), November 27, 1999.

Grandma Tuffie's Parmesan Packrat

Live trap several packrats. These creatures are attracted to bright objects, so you can catch them in a Havahart trap using your wife's diamond ring or Navajo silver jewelry. Tinfoil won't work. You need at least six packrats for this receipe. (If you live near a pet store, you can substitute hampsters or guinea pigs. If so, skip the next step since they'll aready be conditioned.)

Place packrats in a cage and feed them all the field corn they will consume for the next month or so. When they get to looking like miniature pot-bellied pigs, they are ready to butcher.

To butcher: Slowly open the door and slip your hand quietly in. Do this when all the rats are sleeping if possible. Grab one of the rats and wisk it out. Hold it by the back legs and administer a swift karate chop to the back of its neck. Quickly bleed it out. Next hang it up by the hind legs and skin it out as you would a rabbit. Gut it, and set the giblets aside for the gravy. Repeat this with the other five rats.

Next, take about 2 pounds of parmesan cheese and divide into six equal chunks. Pack the chunks into the rats' body cavities. Pack rats into a ceramic pot or glass jug and sprinkle about a cup of cayenne pepper inside. Cover and place in cool spot for about a week.

At the end of a week, the rats are now aged and ready to cook. They can be simmered in a dutch oven in a thick gravy or pan fried over an open fire. Either way, the kids won't know the difference between the "packies" and good pork chops.

Yield: six servings for 6 small people.


-- julia (julia@child.com), November 27, 1999.

Uh, shouldn't that be "FOUR and twenty blackbirds baked in a pie"? Sorry, couldn't resist!

-- Mary Kay (celticuty@aol.com), November 29, 1999.

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