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It's hard to prep you for anything you find on these pages. Just to let you know, I HAVE NOT tried these recipes and if you do, you do so at your own risk. Of course, anyone eating possum, dove, snake, snail, etc., is up for a certain amount of risk. Of course, there is pheasant and game roast (elk, buffalo, etc.) so it's not all weird stuff... just a little odd and hard to find. At least I thought.
1. ALLIGATOR SAUCE PIQUANTE
If you have bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1-1/2 cups. Or, you can use a prepared or canned beef or chicken broth, but whatever you do, don't just use plain water.
Dice or cube the meat, then saute in a little oil until browned. Chop and saute one of the onions and one of the bell peppers, and saute until tender. Pure these in a blender and set aside.
Saute the remaining onion and bell pepper with the chiles, celery and garlic. Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot.
Add the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add the onion/bell pepper pure and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesn't stick.
Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking.
Serve over rice with French bread and a nice zesty red wine.
(This recipe also works with seafood, shrimp, chicken, turtle, rabbit, etc., according to the author. However he comments that if using shrimp or seafood, cook for 20 minutes then add shrimp for final 10 minutes of cooking time.)
2. Beard's Bear steak
In James Beard's book Barbecue with Beard I found his suggestions for bear meat, and pass them on verbatim here:
Bear meat, like pork, can carry trichinosis, and special precautions must be taken with it. The meat must be stored at zero temperature for several weeks - at least three weeks - before it is cooked. Steaks can be cut from the loin or the leg. Generally speaking, bear meat is better if marinated for a day or two before cooking. It will be much tastier and more tender, especially if the animal is not as young as it might be. Try soaking it in a mixture of olive oil, red wine, chopped onion, and salt and freshly ground pepper. Then grill as you would venison. If the instructions for storing have been faithfully followed, the steaks may be served rare.
3. Marinated Venison Steak
Venison should really be hung for 3-4 weeks to improve tenderness and flavor. Steaks can be cut from either the loin or leg, but chops should be cut from the loin; and from a younger deer. Steaks should be about 2 inches thick. Grill them quickly over hot coals, turning them often. They should be crisp on the outside and rare in the center.
Mix:
Let steaks marinate in this mixture for 2-3 hours before grilling.
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