Recipies and A Story For The Fireside!
Nanna's Pot Luck Stew
Sea Salt & Fresh Cracked Lemon Pepper Over 4 to 6 large Grey Squirrel's, place in a shallow bowl, add 1/4 cup apple cider vinegar, 1/2 fresh lemon, a few dashes of worcestershire, cover with plastic wrap, place in fridge, allow to marinate, turning meat every few hours.
2 cups of red wine. (For God's sake use something decent, Red Zinfandel my fave, Shiraz or Cab ok too!)
2 cloves of garlic, smashed.
2 medium Vidalia Onions.
Carrots, cut in 1 inch pieces, about 5 or 6 large size. (Or parsnips, turnips, if you like a little bitter flavor contrast)
Potato (your choice of variety) about 4 large size, diced large.
4-6 Celery stalks, cut in 1 inch pieces.
1/4 tsp. powdered Ginger or Fresh if you have it on hand.
In a large stew pot, combine 1 qt. water and red wine.
Remove squirrel from marinade, dredge in flour, salt and pepper.
Lightly brown the squirrel meat in a hot skillet with just a drizzle of olive oil.
Place squirrel in pot, add marinade to water & wine broth making sure meat is totally covered.
Add all vegetables, cover tightly.
Simmer over medium heat, 2 1/2 hours or until broth is reduced to a rich thick gravy. DO NOT REMOVE COVER!!
The meat should be loose and tender as well cooked pot roast.
If you prefer, thicken gravy to desired consistency.
We usually serve this dish at home with a crispy loaf of french bread, but biscuits are pretty darn good too. This is a hardy, robust MAN STEW. Come in from a cold hunt and your in heaven when you hit the door baby!
Be mindful of the bones, their small and may pose a choking risk if accidentally swallowed.
This recipe (my Grandmother's born in 1888 Germany) was originally for Rabbit, but works equally well for most game in a stew. As an aside, she was the kindest and most gentle woman I've ever known and pretty much raised me. I spent much of my childhood in her kitchen. My Grandad (born in 1851 Ireland) was a consumate hunter and veteran of the Spanish American war. His very young wife and mother of 12 children had to know her way around a kitchen when it came to cooking fish and game. Here's my favorite photo of my Grandfather, c.1925. He bred horses and Irish Setters, German Wire Haired Pointers, fished and hunted all over the world. This photo was from a pheasent hunt on his private reserve in upstate New York, he had another on Long Island, near Belmont Raceway where he farmed thouroughbreds with several partners. He was by all accounts a scoundrel of sorts, a detective with definite links to bootlegging throughout prohibition. Operated a "feed and grain" business with his eldest son, who actually ran it with my maternal great grandfather who was a German trained master brewer, born c. 1830, Berlin. My Grandad was partner in a farm upstate that grew the barley and hops. He associated with every infamous mobster of the roaring 20's in New York. He died at home in his bed, in Greenpoint, Brooklyn in 1936. I now live less than 15 miles from that farm, merely by complete coincidence.
Nanna's Stuffed Roast Grouse
6 to 8 dressed birds. (Depends on the hunt)
1 Lb. thick cut bacon.
Stuffing of your choice.
4 Sweet Apples, diced fine.
1 Medium Red Onion.
1/4 Tsp. fresh thyme.
A dash of Marjoram (not too much)
1/4 Lb. Unsalted Butter.
Seedless Black or Red Rasberry Jam & 1/2 fresh squeezed lime.
Combine bread stuffing mix (fresh made or unseasoned package) with well cooked crumbled bacon, apples, onion, thyme, marjoram and butter.
Reserve 3 to 6 raw strips of bacon to top the birds.
Dredge the birds in flour, salt and pepper to taste.
Stuff each bird until they nearly explode with dressing.
Place in glass baking tray.
Brush on Rasberry Jam & Lime glaze.
Place bacon over each bird.
Pre heat oven to 325F.
Roast uncovered for approximately 20 mins. or until they get golden. Baste periodically as they roast.
Cover loosely with foil, roast until done, usually about another 20 to 25 minutes.
I like this dish with sweet potato pancakes and home made apple sauce, but it will go with any traditional hunters side dish you might enjoy. An orange liquer served on the rocks mixed with champagne as a cocktail, go along pretty good with this dish. Try it in a large brandy snifter with lots of ice. If you don't like the grouse, it's more than a fair consolation!
We make a very similar recipe for wild Pheasent and farm raised Duck. As most of you know, game is lean so you nearly always have to add some fats along the way. Try substituting different seasonings and sweet fruit ingredients for a different range of flavors. Bon Appetit!
Thanks to "Mickey D" for instigating this subject, let's hear some more game recipies and family stories, it's hunting season (or almost) so let's get busy! I'll bring the wine!
Cheers;
Lefty
BELL CHARTER OAK CUSTOM HOLSTERS (607) 783-2483
