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RECIPE!!!
Rabbit Stew

  • 1 rabbit dressed and cut into serving pieces
  • ¼ c flour
  • Salt and pepper
  • 4 T Butter
  • 2 onions chopped
  • ¼ c chopped carrots
  • 1 c potatoes chopped
  • Mixed Herbs
Mix flour and seasonings together. Coat the rabbit pieces with the mixture. Melt the butter and fry the rabbit pieces until browned. Put the pieces in a large pan and add the onion, carrot and potatoes. Cover with water and season with salt, pepper and herbs. Cover and cook slowly for three hours.

Just don't forget the moonshine to wash it down! Gary
 
You should try that recipe GaR talked about! Hesenpfeffer I think. Never made it, but perused a recipe and it looks yummy!
My wife says she can’t stand the smell in the house when I cook rabbit. Definitely being a little over dramatic, likely due to the cuteness of rabbits... either way, I wouldn’t get rid of any food or ammo with the state the world is in. If I have any friends that are getting hungry, well if I’m going to share some of the stores I’d likely start with the rabbit.....
 
Raccoon Fricassee
  • 1 Raccoon
  • 1 onion, sliced into rings
  • 1/2 C vinegar
  • 1 1/2 C water
  • 2-3 Tablespoons lard or other fat
  • 1 bay leaf
Skin the raccoon, remove the musk glands and dress out the carcass. Soak in salt water overnight to draw out the blood. Baking soda can be added to the water to remove any gamey smell. Cut raccoon into serving pieces and dredge in flour seasoned with salt and pepper. Brown in hot fat. Add remaining ingredients. cover and simmer 2 hours or until tender. Thicken the juice with flour and water mixture for gravy. Serve hot with cornbread.

Pemmican

Equal quantities jerky or other meat dried to total lack of water and cracking dryness, and animal fat. Dried berries, raisens to taste (optional)
Pound jerky to break up fibers. In a skillet, melt fat, making sure it does not boil or smoke. Stir pounded jerky into fat, along with dried berries, if desired. Let fat cool and cut pemmican into candy-bar-sized chunks. Store in plastic, cloth or rawhide bags in cool, dry place.

If done right, pemmican can be kept for up to 50 years. Adding nuts, dried fruits and even dark chocolate if wished to taste. I remember of cowboys saying that if it dried too much and was hard for them to chew with too many teeth missing, they would wrap the pemmican in a linen or cotton cloth and put it under the edge of their saddle. The movement, warmth and moisture of the horse would soften it enough for them to eat...yummy. GP
 
Iron skillet buttermilk biscuits

Ingredients:

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk
Directions:
  1. Preheat oven to 450 degrees F. Lightly oil a 10 1/2- inch square cast iron skillet or coat with nonstick spray.
  2. In a large bowl, combine flour, baking powder, salt and baking soda.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Or, just roll out to size and shape of your skillet and pre-cut to size and shape desired directly in the pan...
  6. Place into oven and bake for 16-19 minutes, or until golden brown.
  7. Serve warm.
 
Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie
  • 5 fat field mice
  • 1 cup macaroni
  • 1/2 thinly sliced medium onion
  • 1 medium can tomatoes
  • 1 cup cracker crumbs
  • Salt and pepper
Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP
 
Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie
  • 5 fat field mice
  • 1 cup macaroni
  • 1/2 thinly sliced medium onion
  • 1 medium can tomatoes
  • 1 cup cracker crumbs
  • Salt and pepper
Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP
I don't know about this one.
 
Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie
  • 5 fat field mice
  • 1 cup macaroni
  • 1/2 thinly sliced medium onion
  • 1 medium can tomatoes
  • 1 cup cracker crumbs
  • Salt and pepper
Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

I'm going to have to be awfully damn hungry before I try this one! Then again, it might be worth it just to see the look on my wife's face when I tell her what I'm making for dinner! I suppose you'd eat the bones and all. I can't imagine trying to quarter and butcher a mouse!
 
Here is an original for those planning on bugging out into the prarie or the tundra of canada where many little creatures are found::
Mouse Pie
  • 5 fat field mice
  • 1 cup macaroni
  • 1/2 thinly sliced medium onion
  • 1 medium can tomatoes
  • 1 cup cracker crumbs
  • Salt and pepper
Boil macaroni 10 minutes. While it is cooking, fry the field mice long enough to fry out some of the excess fat. Grease a casserole with some of this fat and put a layer of macaroni on it. Add onions, then tomatoes, salt and pepper well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs. Bake at 375 degrees about 20 minutes or until mice are well done. Works with any little animals...sparrows, martins, weasels, etc. GP

It would be great to post these in the food thread, otherwise they will be lost.
 
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