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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.
Deer meat loaf
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
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.
The copyright of the article Wild things: Ideas for cooking game in Appalachian Cooking is owned by . Permission to republish Wild things: Ideas for cooking game in print or online must be granted by the author in writing.
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