Fried Rattlesnake
1 large rattlesnake
1 qt. water
Tarragon (dash)
4 Tbsp. salt
Thyme (dash)
1/8 tsp. paprika
Oil
1 cup flour
Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat
well. Cut meat into chunks to fry. Coat each piece with mixture of flour,
paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in
oil until golden brown.
Alligator Sauce Piquant
4 lb Cubed Alligator Meat
1/2 cup Chopped Celery
1 cup Flour
1/2 cup Chopped Bell Pepper
1 cup Oil
One 8 oz Can Chopped Mushrooms
4 tbs Butter
1 cup Water
2 Medium Chopped Onions
1 Jar Salad Olives
1/2 tsp Sugar
1/4 cup Chopped Parsley
1 Can Tomato Paste
1/4 cup Chopped Scallions
To Taste Salt & Cayenne Pepper & Louisiana Hot Sauce
*** Soak meat with hot sauce and lemon juice for 30 minutes prior to
cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour
and cook until golden. SautÈ onions in roux until brown. Add tomato paste
and sugar and cook about 5 minutes. Add bell pepper, celery, garlic,
mushrooms and stir well. Add water and cook 1 hour over low heat. Add
scallions, parsley, alligator (cut in small pieces, and preferably meat
other than from the tail) salt, pepper and cayenne to taste. Cover pot
and cook slowly for 30 minutes or until meat is tender. Add olives which
have been soaked in water and cook a few minutes longer.
Serve over cooked rice
Fried Rabbit
1 rabbit
1 qt. water
Tarragon (dash)
4 T salt
1/8 t paprika
Thyme (dash)
Sage (dash)
Oil
Soak rabbit for 1 hours in salt water. Rinse and dry meat well. Cut meat
into parts to fry. Coat each piece with mixture of flour, paprika, pepper,
tarragon, thyme and sage. Fry rabbit in oil until golden brown.
Rabbit Stew
1 rabbit cut into pieces
flour
Salt and Pepper
2 1/2 T butter
7 cups boiling water
1 t thyme
1 cup corn
3 potatoes (cubed)
1/4 t cayenne
3 medium onions (sliced)
2 cups canned tomatoes w/juice
Roll the rabbit pieces in flour, salt, and pepper. Brown in butter. Add
rabbit and all other ingredients, (with the exception of the tomatoes), to
the boiling water, cover, and simmer for 1/2 to 2 hours. Add the
tomatoes and continue to simmer another hour.
Squirrel Stew
1 squirrel, cut into 7 pieces
flour
salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice
Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add
squirrel and all other ingredients, (with the exception of the tomatoes),
to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the
tomatoes and continue to simmer another hour.
