Hillbilly Recipes

[Willowbirch]

Actual recipes from down-south.

BAKED OR BARBECUED ARMADILLO



2 lbs. armadillo meat
1 stick oleo or butter
Lemon juice
Dash onion salt
Salt to taste
Pepper to taste
Lemon pepper to taste

Season with salt, pepper, lemon pepper, lemon juice, and rub with butter. Wrap in foil and bake at 325 degrees F. for approximately 45 minutes. Remove foil, add more butter and brown. For barbecued armadillo, baste with barbecue sauce over grill after removing foil.

[Willowbirch]

OPOSSUM ROAST WITH LIVER


1 opossum, skinned and cleaned
1 tsp. salt
1 tsp. pepper
1 onion, chopped
1 opossum liver, chopped
1 cup bread crumbs
1/4 tsp. Worcestershire sauce
1 hard cooked egg, chopped
4 slices bacon


Rub opossum with salt and pepper. Brown onion in fat, add opossum liver and cook until tender. Add bread crumbs. Worcestershire sauce, egg, seasonings, and water to moisten. Stuff opossum with this mixture and truss. Place in pan, belly down. Put bacon strips across back. Add 1 quart water to pan. Roast uncovered in 350 degree F. oven until tender (about 2 1/2 hours), basting every 15 minutes.

Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes). Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed. Cover sliced potatoes and opossum and cook 30 more minutes.

[Willowbirch]

BAKED STUFFED MUSKRAT WITH CARROTS
1 muskrat
3 med. potatoes
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried summer savory
1 cup finely chopped celery
2 large carrots
3 slices bacon

Clean and soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Cook potatoes and mash potatoes with the butter, season with 1/2 tsp. salt, 1/8 tsp. pepper, savory, and celery. Fill the muskrat with this stuffing and sew it up. Rub muskrat with 1 tsp. salt and 1/8 tsp pepper. Place on a rack in a roasting pan witht he legs tied under the body. Place two large quartered carrots on the rack beside the muskrat. Place bacon on the back. Bake in a hot oven (400 degrees F).

After 10 minutes, pour two cups of hot water over the body and continue cooking for 45 minutes. Remove bacon the last 10 minutes to brown the back. Serves 4.

[Willowbirch]

BEAVER OR RACCOON ROAST WITH BARBECUE SAUCE


1 small to medium beaver or raccoon


cut into serving size pieces
1/2 tsp. salt
1 teaspoon instant minced onion
3 tbsp. brown sugar
1/2 cup chili sauce
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.

[Willowbirch]

CRISPY FROG LEGS

5 lbs. small frog legs
3/4 cup lemon juice or vinegar
Crushed ice
1 cup milk
6 eggs, separated
2 tbsp. olive or vegetable oil
1/4 tsp. salt
Salt and pepper
1 1/2 cups all-purpose flour
Vegetable oil

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Combine milk, egg yolks, olive oil, and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels. Yield: about 6 servings.

[Willowbirch]

BEAR MEAT BALLS


2 lbs. ground bear meat
1/4 cup chopped onion
1/2 cup bread crumbs
2 tbsp. milk

Mix. Form into balls. Brown in oil in frying pan. Add 2 tbsp. flour and water to make gravy and simmer for 1 hour.

[Willowbirch]

DEEP FRIED RATTLESNAKE

1 rattlesnake, cut into 3-inch pieces
2 tbsp. lemon juice
1/4 cup oil
1 tsp. salt
Fritter Batter
Oil

Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.


Fritter Batter
1 egg
1/2 cup milk
1/2 cup plus 1 to 2 tbsp. self-rising flour

Beat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

[Willowbirch]

BUTTERMILK SQUIRREL PIE


2 squirrels, cut up
1 can vegetables, (mixed)
1 can cream of mushroom soup

Boil squirrels and remove meat from bones. Mix all together in casserole dish.


Topping:


1 cup buttermilk

1 stick margarine (melted)

1 cup self rising flour
Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30-45 minutes.

[Willowbirch]

BARBECUED SNAPPING TURTLE


After cleaning turtle, soak meat in salt water at least 30 minutes or overnight in the refrigerator if to be used the next day.

Parboil turtle in a pressure cooker or boiling pot until meat is ready to fall off the bones. Season the water with a dash of black papper, dash of vinegar, some diced celery, and some bell pepper (1 bell pepper and 1 stalk of celery).

Make your own barbecue sauce or combinethe following and stir to mix well:
1 1/2 cups bottled barbecue sauce with onion bits
1 tsp. sugar
1/2 cup catsup
1 tbsp. Worcestershire sauce
Dash of bottled hot sauce

Preheat oven to 375 degrees F. Place turtle in suitable size baking dish based on amount of turtle you are cooking. Pour sauce over meat. Place in oven and let sauce get hot. Watch and baste often. When sauce is hot and boiling, lower the temperature to 200 degrees F. Minimum time in oven is usually 30-40 minutes.

[Willowbirch]

WOODCHUCK (GROUNDHOG) STEW


1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves

Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.

[Willowbirch]

FRIED COOTER (SOFTSHELLED TURTLE)


2 lbs. turtle meat, cut into 2-4 inch pieces
1/2 cup vinegar
1 tsp. salt
1/2 cup all-purpose flour
1/4 cup plus 1 tbsp. milk
2 eggs, separated
2 tsp. olive or vegetable oil
1/8 tsp. salt
Vegetable oil

Combine turtle, vinegar, and 1 tsp. salt. Cover with water; simmer 1 hour or until tender. Drain and set aside.

Combine flour, milk, egg yolks, olive oil, and 1/8 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.

Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees F. Drain well on paper towels. Yield: 4-6 servings.

[sincereheart]

DEEP FRIED RATTLESNAKE

1 rattlesnake, cut into 3-inch pieces
2 tbsp. lemon juice
1/4 cup oil
1 tsp. salt
Fritter Batter
Oil

Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.


Fritter Batter
1 egg
1/2 cup milk
1/2 cup plus 1 to 2 tbsp. self-rising flour

Beat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

Fried rattlesnake is delicious!

[Willowbirch]

Fried rattlesnake is delicious!

I know!  

[Shylynne]

ooooooo

[NateyCakes]

Ok, some of that is just out & out disgusting.