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Posted by Monkey
- February 19, 2007, 11:21:13 AMQuote from: Tara on February 18, 2007, 08:11:23 AM
Well I'm not a yankee and I wouldn't eat any of that. I hope Loco don't see that beaver tail recipe.
A walk on the wild side...I like the subject title, but someone is gonna have to walk alone on this one..lmao
:)) :))
Posted by PunkInDrublic
- February 18, 2007, 11:21:25 PMgrowing up, my mom n dad were best friends with a guy who owned a wild game restaurant called buffalo jacks. Unfortunately, they made me go with them bunches. I thought I was playing it safe sticking to the burgers (found out years later that they were all buffalo meat), but they always tried gator, rattlesnake, and various other creepy crawlies :xx
Posted by CindyLouWho
- February 18, 2007, 10:24:03 PMHey I'll try bout anything once or try to cook bout anything, but I'll be darn if I'm gonna cook & eat a slimy big ole snake, noooooo way!!!
!@#$ :ooo :ooo :))
!@#$ :ooo :ooo :))
Posted by swamp
- February 18, 2007, 01:09:59 PM 8) tyvm :{
Posted by Darling SilverDodger
- February 18, 2007, 12:25:58 PMAlligator Sauce Piquant
2 lbs. Marinated Alligator Fillet
1 can Rotel Tomatoes
2 cups chopped onions
1 - 6 oz. can sliced mushrooms
1/4 cup cooking oil
2 T. Worcestershire Sauce
1/2 cup chopped Celery
1/4 tsp. Basil
1/4 cup chopped Shallots
1 Bay Leaf
1/4 cup chopped Parsley
1/4 tsp. Oregano
2-8 oz. cans Tomato Sauce Salt & Pepper to taste
Saute onions, celery, shallots & parsley in cooking oil. Add tomato sauce and rotel tomatoes along with remaining ingredients. Slowly add alligator meat. Salt & pepper to taste. Simmer 30-45 minutes or until meat is tender. Serve over steamed rice or pasta
Fried Alligator
1 lb. marinated Alligator fillet
1-12 oz can of Beer
1/2 cup flour
1 tsp. Seasonally
1 tsp. salt
1 tsp. pepper
Corn meal to dredge
Oil for frying
Thoroughly mix together beer, flour and spices. Coat alligator fillet with batter and dredge in corn meal. Fry in hot oil, turning often, until golden brown
Alligator & Sausage Jambalaya
1 lb. Marinated Alligator Fillet Cut in small pieces
2 cups chicken stock
1 lb. Sausage (alligator if available) sliced thin
1 cup green onion
3 T. Oil
2 Bay Leaves
2/3 cup chopped bell peppers
2 tsp. Oregano
2 cloves garlic, crushed
Salt to taste
1/4 cup chopped fresh parsley
1/2 tsp. each of red pepper, black pepper & garlic powder
1 cup chopped celery
2 cups raw rice
2 cans tomatoes (16 oz. each)
In a 4 qt. pot, saute bell pepper, garlic, parsley & celery. Chop tomatoes and reserve liquid. Add tomato liquid, stock and green onion to pot. Stir in all spices. Add raw rice sausage and marinated alligator fillet.
Cook covered until liquid is absorbed. Transfer to baking dish and bake in oven at 350 degrees F. for approximately 25 minutes.
Alligator Primary
1 lb. of Marinated Alligator Meat (diced)
3 T. Tomato Paste
1 Qt. Chicken Broth
1 ½ lbs. Precooked Fettuccine
2 Bell Peppers
4 oz. White Roxi
6 Mushrooms sliced
2 oz. Butter
4 Cloves Garlic
2 Carrots
1 Onion
1 Celery Stick
Salt & Pepper
All Vegetable width=100%s sliced Julienne Style
*White Roxi - Mix 2 oz. Flour with 2 oz.. Oil over low heat, stirring constantly until creamy & light in color.
Poach alligator in chicken broth for 20 minutes at a slow boil. Remove alligator and add tomato paste, garlic and Roxi to chicken broth, stirring until a medium, thick consistency is achieved. Add all vegetable width=100%s and alligator. Bring to a boil slowly for 3 to 4 minutes. Reheat pasta in hot water and top it with Alligator Primary. Sprinkle with parsley and place a small ball of butter on top.
2 lbs. Marinated Alligator Fillet
1 can Rotel Tomatoes
2 cups chopped onions
1 - 6 oz. can sliced mushrooms
1/4 cup cooking oil
2 T. Worcestershire Sauce
1/2 cup chopped Celery
1/4 tsp. Basil
1/4 cup chopped Shallots
1 Bay Leaf
1/4 cup chopped Parsley
1/4 tsp. Oregano
2-8 oz. cans Tomato Sauce Salt & Pepper to taste
Saute onions, celery, shallots & parsley in cooking oil. Add tomato sauce and rotel tomatoes along with remaining ingredients. Slowly add alligator meat. Salt & pepper to taste. Simmer 30-45 minutes or until meat is tender. Serve over steamed rice or pasta
Fried Alligator
1 lb. marinated Alligator fillet
1-12 oz can of Beer
1/2 cup flour
1 tsp. Seasonally
1 tsp. salt
1 tsp. pepper
Corn meal to dredge
Oil for frying
Thoroughly mix together beer, flour and spices. Coat alligator fillet with batter and dredge in corn meal. Fry in hot oil, turning often, until golden brown
Alligator & Sausage Jambalaya
1 lb. Marinated Alligator Fillet Cut in small pieces
2 cups chicken stock
1 lb. Sausage (alligator if available) sliced thin
1 cup green onion
3 T. Oil
2 Bay Leaves
2/3 cup chopped bell peppers
2 tsp. Oregano
2 cloves garlic, crushed
Salt to taste
1/4 cup chopped fresh parsley
1/2 tsp. each of red pepper, black pepper & garlic powder
1 cup chopped celery
2 cups raw rice
2 cans tomatoes (16 oz. each)
In a 4 qt. pot, saute bell pepper, garlic, parsley & celery. Chop tomatoes and reserve liquid. Add tomato liquid, stock and green onion to pot. Stir in all spices. Add raw rice sausage and marinated alligator fillet.
Cook covered until liquid is absorbed. Transfer to baking dish and bake in oven at 350 degrees F. for approximately 25 minutes.
Alligator Primary
1 lb. of Marinated Alligator Meat (diced)
3 T. Tomato Paste
1 Qt. Chicken Broth
1 ½ lbs. Precooked Fettuccine
2 Bell Peppers
4 oz. White Roxi
6 Mushrooms sliced
2 oz. Butter
4 Cloves Garlic
2 Carrots
1 Onion
1 Celery Stick
Salt & Pepper
All Vegetable width=100%s sliced Julienne Style
*White Roxi - Mix 2 oz. Flour with 2 oz.. Oil over low heat, stirring constantly until creamy & light in color.
Poach alligator in chicken broth for 20 minutes at a slow boil. Remove alligator and add tomato paste, garlic and Roxi to chicken broth, stirring until a medium, thick consistency is achieved. Add all vegetable width=100%s and alligator. Bring to a boil slowly for 3 to 4 minutes. Reheat pasta in hot water and top it with Alligator Primary. Sprinkle with parsley and place a small ball of butter on top.
Posted by swamp
- February 18, 2007, 10:33:25 AMsilver ur my kind of cook ? u cook gator n taters to !@! :##
Posted by Ms.Behavin
- February 18, 2007, 08:14:07 AMQuote from: Tara on February 18, 2007, 08:11:23 AM
Well I'm not a yankee and I wouldn't eat any of that. I hope Loco don't see that beaver tail recipe.
A walk on the wild side...I like the subject title, but someone is gonna have to walk alone on this one..lmao
I am rooooollllllliiinnnnnnggggg! :)) :)) :)) :))
Posted by Tara
- February 18, 2007, 08:11:23 AMWell I'm not a yankee and I wouldn't eat any of that. I hope Loco don't see that beaver tail recipe.
A walk on the wild side...I like the subject title, but someone is gonna have to walk alone on this one..lmao
A walk on the wild side...I like the subject title, but someone is gonna have to walk alone on this one..lmao
Posted by Ms.Behavin
- February 18, 2007, 07:26:41 AMlmao, I am sure it is good. But thank gawd for being a Yankee. O0
Posted by Tara
- February 18, 2007, 07:18:53 AMYikes.....I don't think I will cooking or even eating any of that.
Posted by Darling SilverDodger
- February 18, 2007, 06:57:03 AM !@!
Texas Snake Cakes
1 Rattlesnake per person
1 Crab boil
1 Egg
-Salt & pepper
-Green onion
2 TB Oil
Gut the rattlesnake and peel the skin off. Cook in a
crab boil**. Cool and peel off the strips of meat.
Chop and combine with egg to bind, salt and pepper and
a bit of green onion. Saute in oil until brown on both
sides. Serve with tartar sauce.
Crab Boil.... ** water, lemon, and seed package for
crab or shrimp
Fricasseed Raccoon
1 raccoon
2 tablespoons salt
1/2 teaspoon pepper
1 cup flour
1/4 cup fat
2 cups broth
Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.
Braised Bear
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
dash pepper
1/2 teaspoon chili powder
4 onions -- sliced
2 cans tomato soup
Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup.
Simmer15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.
Rattlesnake and Beans
3 lb Dry kidney or pinto beans
- cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
- more or less to taste
1 lg Red onion
- cut in large chunks
1 Garlic clove; smashed
1 dash Salt
1 lb Ground beef
- browned and drained
1/2 lb Rattlesnake meat
- in bitesized pieces
- browned
Broken tortilla chips (opt.)
* (can substitute quail, dove, chicken, rabbit, or
pork)
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.
Fried Beaver Tail
2 Beaver tails
1/4 t Pepper
1/2 c Vinegar
1/4 c Butter
1 T Salt
1/4 c Sherry or cooking wine
2 t Baking Soda
1 t Dry mustard
1/4 c Flour
1 t Sugar
1/2 t Salt
1 T Worcestershire sauce
1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water.
2. The next day, remove from the brine, wash, then cover with
solution of
2 teaspoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain.
3. Dredge beaver tails in seasoned flour.
4. Melt butter in heavy fry pan and saute tails at low heat until
tender.
5. Mix wine with mustard, sugar, garlic powder and Worcestershire
sauce.
6. Add to beaver tails and simmer gently for 10 minutes, basting
frequently.
Texas Snake Cakes
1 Rattlesnake per person
1 Crab boil
1 Egg
-Salt & pepper
-Green onion
2 TB Oil
Gut the rattlesnake and peel the skin off. Cook in a
crab boil**. Cool and peel off the strips of meat.
Chop and combine with egg to bind, salt and pepper and
a bit of green onion. Saute in oil until brown on both
sides. Serve with tartar sauce.
Crab Boil.... ** water, lemon, and seed package for
crab or shrimp
Fricasseed Raccoon
1 raccoon
2 tablespoons salt
1/2 teaspoon pepper
1 cup flour
1/4 cup fat
2 cups broth
Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.
Braised Bear
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
dash pepper
1/2 teaspoon chili powder
4 onions -- sliced
2 cans tomato soup
Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup.
Simmer15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.
Rattlesnake and Beans
3 lb Dry kidney or pinto beans
- cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
- more or less to taste
1 lg Red onion
- cut in large chunks
1 Garlic clove; smashed
1 dash Salt
1 lb Ground beef
- browned and drained
1/2 lb Rattlesnake meat
- in bitesized pieces
- browned
Broken tortilla chips (opt.)
* (can substitute quail, dove, chicken, rabbit, or
pork)
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.
Fried Beaver Tail
2 Beaver tails
1/4 t Pepper
1/2 c Vinegar
1/4 c Butter
1 T Salt
1/4 c Sherry or cooking wine
2 t Baking Soda
1 t Dry mustard
1/4 c Flour
1 t Sugar
1/2 t Salt
1 T Worcestershire sauce
1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water.
2. The next day, remove from the brine, wash, then cover with
solution of
2 teaspoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain.
3. Dredge beaver tails in seasoned flour.
4. Melt butter in heavy fry pan and saute tails at low heat until
tender.
5. Mix wine with mustard, sugar, garlic powder and Worcestershire
sauce.
6. Add to beaver tails and simmer gently for 10 minutes, basting
frequently.