Wild things: Ideas for cooking game
Now is the time hunters in our area are getting ready to stalk some deer. The tradition of hunting in Appalachia dates back to before the white man, when American Indians hunted our area. The Shawnee lived north in Ohio, the Cherokee in the South, but in southern West Virginia, much of the land was simply hunting grounds.
My friend Winfred Porter of Catlettsburg, Ky., is an expert on hunting, fishing and preparing game. He was willing to share some game recipes with me, but he wanted me to stress that safety is the number one issue when it comes to hunting. Winfred is a certified hunting safety instructor in Kentucky and urges anyone who hunts to take a class in safety.
Deer meat loaf
2 whole eggs
1 large onion, quartered
1/8 cup sherry
1 pound of venison, ground
1/3 pound pork, ground
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon poultry seasoning
1 cup bread crumbs
Put eggs, onion and sherry in a blender and liquefy for five seconds. Pour into large bowl and add meats, salt, pepper, poultry seasoning and bread crumbs. Remove one tablespoon of mixture and fry it. Taste, and if you like, proceed. If not, adjust the seasonings.
Then, spray a loaf pan with non-stick baking spray and lay down a few thin strips of bacon or salt pork. Put meat mixture into pan. Bake at 375 degrees for an hour.
Remove meat loaf from pan and onto platter. Scrape the pan drippings, strain and pour over meat loaf. Serve.
There are plenty of squirrels and I'veits to hunt, too. I've never tried rabbit, but I understand it can be tough, and I know first-hand that squirrel is tough and gamey.
The following recipe, however, is meant to tenderize squirrel by slow cooking on top of the stove. This is a good recipe to use leftovers in, as it calls for mashed potatoes and cans of vegetables that you might have the equivalent of in leftovers.
For a real Appalachian feel, serve with hot corn bread.
Squirrel stew
1 squirrel, gutted, skinned, singed, washed and cut into quarters
1 quart water
1 teaspoon salt
1 large onion, chopped
2 chopped carrots
¼ teaspoon pepper
2 tablespoons wine, gin or lemon juice
1 bay leaf
1 teaspoon Italian seasonings, or your favorite mixed herbs
1 16-ounce can of tomatoes
1 16-ounce can lima beans
1 16-ounce can creamed corn
1 cup mashed potatoes
In large pot, combine squirrel, water, salt, onion, carrots, pepper, wine, bay leaf and herbs of your choice. Bring to a boil, then turn down heat and let simmer gently for one or two hours, skimming fat off the top if necessary.
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