Granny's Recipes
- Thread starter waybomb
- Start date
Deadly Sushi
Formerly The Giant Mojito
i would have to say no Waybomb. 
Dare I ask about if you have? 
Dare I ask about if you have? 
RoadKing
New member
Here's one for raccoon,
Coon should be bled and cleaned quickly after killing to prevent the meat from taking on a gamey taste. If you didn't shoot it but found it, and don't know how long it was laying there, add more spices to these recipes to mask the gamey taste. Or just hold your nose while you eat it if it's really bad.
Cut off the head and feet, then skin it. A good pair of pliers work really good. Make sure you get those musk glands off of the front of the legs using your fingers and knife, they'll stink up the meat real good if you don't. Wash your hands real good after you get em off so you don't stink up the meat touchin it. Remove all the fat from the meat, and cut it into pieces. Throw it in a pot of cold water, put in a lot of salt and soda and soak it the fridgerator over night - if you're from West Virginia you can use an ice chest.
Recipes
After you've killed it (or picked up a fresh roadkill), here's a good way to cook em.
You'll need
1 Coon - fairly fresh kill
Two medium onions
teaspoon of oregano
Stove Top Dressin or make your own
Dressin' recipe
1 loaf of bread
3/4 cup chopped onion
Poultry seasoning
broth from boiled coon
sage, salt & pepper
Remove the meat from the cold salt water you should of soaked it in overnight, and put it in a pot and cover it with fresh water - add the two medium onions (chopped up) and the oregano. Boil it until it's tender.
Put the coon meat in a roasting pan, and cover it with the dressin'. Use some of the broth from the boiling to wet down the dressin. Bake at 350 until it's all done.
1 Raccoon (cut into serving pieces)
1 Pound Sauerkraut
1 Medium Apple (diced)
1 Medium Onion (diced)
1 Tablespoon caraway seeds
6 Pack of Beer
Salt
Pepper
Flour
Coat the coon meat in flour, salt, and pepper. Brown in olive oil.
In another pan, sauté the apples and onions in olive oil until their tender.
Drain and wash the sauerkraut and add it to the apples and onions along with the caraway and enough beer or cider to simmer the sauerkraut. Drink other beer's from six pack while you simmer this stuff for about 20 minutes.
Mix in raccoon pieces and place the entire mixture into a roasting pan and place in the oven at 350F for 3 hours, adding beer or cider as the mixture begins to dry out.
RoadKing
New member
Here's a few more.
Possum and Taters
Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Possum Pot Pie
Ingredients:
1 cup glazed huckleberries
3 shots gin or moonshine
1 possum
---if roadkill: make jambalaya
---if caught: proceed with recipe
1 pie crust
sliced carrots & cabbage to taste
Directions:
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.
Possum Creole
Ingredients:
1 slightly injured possum
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers Directions: Slice green peppers and mix ingredients in a large bowl(exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dish and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
Australian Possum
Ridgey Didge Possum Roll
Ingredients:
1 possum
5 tbs balsamic vinegar
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tbs cold pressed olive oil
1 clump italian parsley
1 tbs fresh rosemary
5 bay leaves
3 cloves
2 tbs Vegemite
1 damper (like a hot dog roll) Note: Possums are a protected species in Australia. They cannot be trapped, shot or hunted. If you run over an Australian possum, and it is still alive, call WIRES, which protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.
First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch.Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long sringy pieces.
Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture.
Make the roll: split the damper, and spread vegemite on each side. Put aside.
Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum.
Serve with chips, salad and beer.
Possum Stew
Ingredients:
two cans of tomato sauce
three cans of cooked tomatoes
1/2 thickly sliced warthog meat(mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omletes)
Directions:
Fry bacon in big granny kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to saute.
Bone Appa Teet.
Texan Possum Chili
Ingredients:
1 large possum or 2 small (good and dead-really dead)
3 onions chopped
1 pound sausage
15 jalapenos
5 tomatoes
2 red peppers chopped
3 squirrels, cut into pieces
1 armadillo
1 cup tea
1/4 can Copenhagen
Chop up everything (be sure to skin the 'dillo) set it on the fire (or stove, if ya wanna be fancy) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is a great receipt.
Possum Tartare
1. Kill a possum by Method #1 as described above.
2. Sprinkle liberally with salt, pepper, and garlic. Some folks also like onion.
3. Run over it one more time to mix the spices in thoroughly.
4. Contact your mental health professional and inform him of what you're about to do.
Nutrition Facts
Serving size: Depends on the possum
Servings per container: Depends on the possum
Amount per serving:
Calories: Depends on the possum
Total fat: Depends on the possum
Sodium: Depends on the possum
Total carbohydrate: Depends on the possum
Protein: Depends on the possum
Possum and Taters
Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Possum Pot Pie
Ingredients:
1 cup glazed huckleberries
3 shots gin or moonshine
1 possum
---if roadkill: make jambalaya
---if caught: proceed with recipe
1 pie crust
sliced carrots & cabbage to taste
Directions:
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.
Possum Creole
Ingredients:
1 slightly injured possum
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers Directions: Slice green peppers and mix ingredients in a large bowl(exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dish and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
Australian Possum
Ridgey Didge Possum Roll
Ingredients:
1 possum
5 tbs balsamic vinegar
5 onions
2 cloves garlic
5 carrots
1 stalk celery
2 turnips
3 tomatoes
2 tbs cold pressed olive oil
1 clump italian parsley
1 tbs fresh rosemary
5 bay leaves
3 cloves
2 tbs Vegemite
1 damper (like a hot dog roll) Note: Possums are a protected species in Australia. They cannot be trapped, shot or hunted. If you run over an Australian possum, and it is still alive, call WIRES, which protects Australia's native fauna.
If it's dead, then this recipe may serve a purpose.
First, skin the possum, checking first for lice, myxomitosis, and living young in the pouch.Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the possum into long sringy pieces.
Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture.
Make the roll: split the damper, and spread vegemite on each side. Put aside.
Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the possum pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).
To serve: like a hot dog, use the damper & vegemite roll to surround pieces of possum.
Serve with chips, salad and beer.
Possum Stew
Ingredients:
two cans of tomato sauce
three cans of cooked tomatoes
1/2 thickly sliced warthog meat(mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omletes)
Directions:
Fry bacon in big granny kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to saute.
Bone Appa Teet.
Texan Possum Chili
Ingredients:
1 large possum or 2 small (good and dead-really dead)
3 onions chopped
1 pound sausage
15 jalapenos
5 tomatoes
2 red peppers chopped
3 squirrels, cut into pieces
1 armadillo
1 cup tea
1/4 can Copenhagen
Chop up everything (be sure to skin the 'dillo) set it on the fire (or stove, if ya wanna be fancy) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is a great receipt.
Possum Tartare
1. Kill a possum by Method #1 as described above.
2. Sprinkle liberally with salt, pepper, and garlic. Some folks also like onion.
3. Run over it one more time to mix the spices in thoroughly.
4. Contact your mental health professional and inform him of what you're about to do.
Nutrition Facts
Serving size: Depends on the possum
Servings per container: Depends on the possum
Amount per serving:
Calories: Depends on the possum
Total fat: Depends on the possum
Sodium: Depends on the possum
Total carbohydrate: Depends on the possum
Protein: Depends on the possum
RoadKing
New member
Hog Maw (stuffed pig stomach)
'You have heard of eating crow. Well, here's the recipe for it!!....I can hear all of your printers humming now.
[*]1 Hog maw (cleaned pig stomach)
[*]2 Lb lean fresh sausage (bulk, not in casing)
[*]5 Cups finely diced raw potatoes
[*]1-1/2 Cups celery, chopped
[*]10 Slices day-old bread, crumbled
[*]Salt
[*]Pepper
[*]Thyme
[*]Sweet marjoram
[*]THOROUGHLY scrub and de-fat the hog maw, turning it inside-out to do the inside.
[*]Combine potatoes, sausage, celery and bread crumbs; mix until well blended.
[*]Add seasonings to taste and use this mixture to stuff hog maw. Sew up the openings and prick it with a fork (do this about a dozen times, all over the stomach).
[*]Place on rack in a deep kettle with boiling water half-way up the sides of the hog maw.
[*]Boil for 1-1/2 hours; remove and place into baking pan.
[*]Pour some of the water into the pan.
[*]Bake at 300º for 1-1/2 hours, basting frequently. Turn it occasionally so that both sides brown nicely (or brown in a skillet, turning so that all sides brown nicely.
[*]To serve, place on platter and slice it.
[*]Clean the squirrel thoroughly, disjoint it, and cut the back into two pieces. Put in a large glass container with salt water and soak overnight in the refrigerator.
[*]Next morning, drain and dry the pieces and remove any loose membrane, roll in seasoned flour.
[*]Heat oil or lard (not vegetable shortening) in a heavy skillet. Brown the pieces, turning once. Cover the skillet and cook about 30 minutes longer.
[*]Remove meat from skillet, pour off all but 3 tablespoons of fat, add 2 tablespoons seasoned flour. When flour is brown stir in equal parts of milk and water and cook, stirring constantly until thick.
'You have heard of eating crow. Well, here's the recipe for it!!....I can hear all of your printers humming now.
[*]Remove crow breasts
[*]Soak overnight in salt water
[*]Boil for 1/2 hour; remove
[*]Place butter in a pan and brown meat
[*]Place on top of sauerkraut in a casserole dish
[*]Put two strips of bacon on each crow breast
[*]Cover with sliced onions
[*]Pour sauerkraut juice over it
[*]Bake 2 hours at 350°