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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, November 18, 2010

DADDY'S GONE A HUNTING (Taken from the Avery Journal, Thursday Oct.17th, 1991) By Adele Forbes

The sport of game hunting is perhaps more active in the South than any other part of our country. It is bred down through the generations and has been a way of life and of supplying meat for the table for hundreds of years.
If you've never eaten a squirrel which was prepared by your grandmother on a wood stove, not to mention the delectable cake of cornbread in the oven, and a pot of soupy rice-just waiting for a pat of butter and a lump of sugar-warming on the back of the stove, then you've certainly missed out on what to me was a glorious part of growing up in the southern Appalachian Mountains.
Following are game recipes which the cook can use to create savory dishes from the rewards of the hunt.


I fondly remember my great uncle, Thomas Wright, bringing my grandmother wild squirrels, (shot and cleaned of course) which she would promptly put in a pot and the ending result was something out of the ordinary. I can taste the delicious and tender meat just thinking about it. If he brought more than she could use, she put the extras in a milk carton, covered them with water, and them in the freezer.

2 young squirrels-dressed
1 1/2 teaspoons Crisco shortening
1 quart water
1/2 teaspoon salt
1/4 teaspoon pepper
dash of red pepper
2 teaspoons flour

Cut each squirrel into 8 pieces. Brown in a large pot in shortening until lightly browned. Add water and seasonings, stir well. Cover and bring to a boil. Add a small amount of hot liquid to flour; stirring to make a paste. Add to pot, stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.
Yield: 8 servings


The glossy black bear of our region enjoys berries, fruit, vegetables, honey, and small game, and the flesh is rich, sweet and delicious. It should be hung and marinated to get the best results.

Mix 1 cup vinegar and 1 quart dry white wine. Add 2 onions-sliced, 2 carrots-shredded, 1 bunch of celery-coarsely chopped, 6 shallots-finely chopped, 1 large clove garlic-mashed, 2 large bay leaves, 16 peppercorns-bruised, 1/2 teaspoon dried tarragon and 1 tablespoon salt. Bring to a boil, boil 1 minute, then cool. Turn the meat occasionally during the marinating.


Marinate a 4 1/2 lb. slice of bear loin for at least 24 hours, dry it well. Rub a mashed clove of garlic on a heated platter. Make a paste of 3 tablespoons butter, 3 tablespoons finely minced chives, 1 teaspoon Dijon mustard, 1 1/2 tablespoons tomato paste and a dash of Worcestershire sauce. Cover the platter with this paste and add a thick layer of onion smothered in butter. Season with 1/2 teaspoon salt, pepper, and a little paprika. Keep the platter hot. Sear the bear steak well on both sides over a high flame. Reduce the flame and broil to desired doneness, basting frequently with melted butter. Dust the steak with salt and pepper and serve on the platter topped with mushroom caps sauteed in brown butter and sprinkled with parsley.


A highly prized and beautiful game bird, the pheasant should be hung for four days in warm weather or 10 days in cold weather, to bring out the succulent, rich flavor of the bird, which is somewhere between poultry and venison, and possibly better than either. When the tail feathers can be easily plucked, it is ready for cooking. Since the bird is naturally lean, it should be covered in fat before cooking.

Singe bird and cut into serving pieces. Fry bacon, or use cooking oil as grease, and saute bird, turning frequently, until well browned. Add 1 to 2 sliced onions and salt and pepper to taste. Add 1 cup dry white wine, cover, and reduce the heat. Simmer for 30 minutes to 1 hour; test by sticking fork into leg joint to make sure bird is tender. Serve with wild rice, cranberry relish and fresh kale.


The raccoon is a carnivorous mammal, found throughout North America. It was a much used food during the pioneer days and is still considered good game by many people today. Coons feed on fruits, vegetables, fish, frogs, birds and other small animals. It is related tot he Asian panda. The meat is dark and the fat strong in flavor and odor. To improve the flavor of a dressed raccoon, wrap tightly in foil and refrigerate for 5 to 6 days.

1 dressed raccoon (4-5 lbs.), 4 teaspoons salt, 3 cups mashed sweet potatoes, 3/4 cup seedless raisins, 2 1/2 cups soft bread crumbs, 1 3/4 cups peeled, diced apples, 1/4 cup corn syrup, 1/4 cup melted butter, 1/4 teaspoon pepper.

From the raccoon remove the waxy nodules, commonly referred to as "kernals," from under each fat leg and on either side of the spine in the small of the back. Wash meat thoroughly and dry. Remove part of the fat, leaving just enough to cover the carcass with a thin layer of fat. Sprinkle 1 teaspoon salt inside body. Fill with mixture of 2 teaspoons salt and remaining ingredients except pepper. Skewer the vent by inserting several toothpicks through the skin from side to side. Lace with string, tying the ends securely. Fasten both the hindlegs and forelegs with toothpicks and string. If there are any lean parts on the outside of the body, fasten a small piece of the surplus fat to this part with a toothpick. Sprinkle with remaining 1 teaspoon salt and pepper. Place on side on greased rack in shallow baking pan and roast in preheated slow oven (325 degrees) for 45 minutes per pound. Turn when half done.
Serves: 6 to 8

"To everything there is a season. and a time to every purpose under the heaven."~Ecclesiastes 3:1

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