EXOTIC RECIPES

BBQ Squirrel (This recipe was by Keeley Perry)
1st. Take as many squirrels as you would like add salt and pepper. 2nd. Put squirrels on grill, (BBQ) or whatever let cook for a while, then add some liquid smoke or soy sauce on top and around squirrels. 3rd. When the squirrels are almost done cooking smear BBQ sauce all over the squirrels and let cook until done...( you can use any BBQ sauce you would like or you can try my very own recipe) located at below
BBQ SAUCE FOR SQUIRREL
1 cup brown sugar
2 1/2 cup ketchup
3/4 cup mustard
3/4 cup liquid smoke or Worcestershire sauce
( you can add as much or as little sugar as you want)

Oven Baked Turtle  (Many thanks to Ramae Schuver of Iowa for sending this recipe.)
1 turtle, cut into serving pieces
 flour
 seasoning salt
 pepper
 oil
 3 cans cream of mushroom soup
 2 soup cans milk
 potatoes, cubed
 carrots, diced
 1 small onion, chopped
    Soak turtle meat in salt water overnight. Rinse well.
    Season flour to taste with the seasoning salt and pepper.
    In a skillet, heat the oil. Roll the turtle in the flour and brown on all sides.
    In a large bowl, mix the soup and milk together really well.
    Place the meat in a Dutch oven and cover it with the soup mixture.
    Bake at 350 degrees for 2 - 3 hours depending on the size of your turtle.
    Half way through the baking time,  add the potatoes, carrots and onion.   Resume baking until the potatoes  and carrots are both done. 

Fried Venison Heart   (Courtesy of K. Polen in Ohio)
1 Venison heart
1 medium Onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c Red wine
Flour
2 ts Butter
Split heart in half. Remove all vents and ducts. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.

Smothered Muskrat and Onions
Yield: 4 servings

1 Muskrat 1/2 c Flour
1 tb -Salt 3 tb Fat
1 qt -Water; Canadian qt=5 cups 3 lg Onions; sliced
1 1/2 ts -Salt 1 c Sour cream
1/4 ts Paprika

Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp
salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put
flour, salt & paprika in a paper bag. Add muskrat pieces and shake until
each piece is well coated. Melt fat in heavy fry pan, add the muskrat
pieces and sauté slowly until browned. When meat is browned, cover with
onions, sprinkle with salt and pepper and pour the cream over. Cover fry
pan and simmer for 1 hour. SERVES: 4

SOURCE:  The Northern Cookbook,  Ministry of Supply and services,  Canada

Oriental Armadillo 
Ingredients:
¾ lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 inches long
2 tablespoons Vegetable oil
2 large Eggs, lightly beaten
4 cup Shredded green cabbage
10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thin sliced
8 Scallions, green part only, cut into 1-inch lengths
½ cup Hoi sin sauce
8 Mandarin pancakes or flour tortillas, steamed
3-1/2 tablespoons reduced-sodium soy sauce
3-1/2 tablespoons rice wine or sake
1teaspoon sesame oil
6 cloves garlic, minced
1-1/2 tablespoons minced fresh ginger
3 tablespoons chicken broth
1-tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon freshly ground black pepper
In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1-teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside. Heat a wok or large skillet over high heat, add 1-tablespoon vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2-tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add the remaining 1/2 tablespoon oil and heat until very hot, add the minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter. To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.
Yield: 4 servings
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Italian Bake Frog Legs
Ingredients:
18 frog legs
1/2 cup salted butter
1 egg
3/4 cup parmesan cheese, fresh grated
1/4 white onion, fine chopped
1 teaspoon garlic, minced
1 1/2 cups soft bread crumbs
pinch of ground cumin
pinch of rosemary
pinch of tarragon
salt to taste
Preheat oven to 350 degrees. In a mixing bowl, combine parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, and tarragon, mix well. Dip each leg into mixture to coat well, roll into bread crumbs and place in a greased baking dish. Spoon remaining mixture over the top of the frog legs. Bake uncovered for 1 hour. Add salt to taste, serve!
Serves 4-6
Scalloped potatoes, fried okra, and fresh oven baked rolls compliment this dish well.
Copyright ©1995-2002 FishersNet