Varmint Hunting Info

Squirrel Casserole

5 - 6 squirrels
1 bag egg noodles
2 cups corn flakes
1 stick butter, divided
1 tsp garlic powder
1 tsp onion powder
1 cup flour
2 cans chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
2 cups shredded mozzarella cheese
1/2 cup durkee/frenches fried onions

Instructions: Boil the squirrels in a large pot until the meat starts to fall off the bones. Remove and cool. When cool debone. Set aside. While the squirrels are cooking, cook the noodles per package directions. Drain and set aside. In a saucepan, melt 1/4 stick of butter. Stir in the cornflakes, garlic powder and onion powder. Heat until crispy. Spread the cornflakes in the bottom of a greased casserole dish.

In a saucepan, melt the remaining butter. Add the flour and brown just a little. Add the chicken broth and stir until thick. Remove from heat and add the thyme, salt, pepper, squirrel meat and noodles. Mix well. Pour the mixture evenly over the cornflakes. Top with the cheese and the fried onions. Bake for 45 minutes at 300 degrees.

Rabbit Stew

1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Instructions: Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

Canadian Roast Young Coon

2x young 7-lb Raccoons cut across the back behind the ribs, with hind legs attached
Water 2tsp Baking soda
Stuffing of your choice

Instructions: Soak raccoons in a strong brine solution overnight. Pour off the water and scrape off the fat inside and out. Put into boiling water to cover and simmer for 45 minutes. Add baking soda to the water and boil, uncovered, for 5 minutes. Wash in warm water and cook again in boiling water to cover for 15 minutes. Scrape again inside and out to remove scum. Cover one cavity with your choice of stuffing; tie the other cavity on top as a lid. Roast, covered, at 350 degrees for 45 minutes; uncover and brown for 15 minutes. This recipe yields 10 to 12 servings.

Coyote Habanero Steak Recipe

1 1/2 lb top sirloin steak
2/3 cup thawed frozen orange
1 concentrate
1/2 cup tequila
1/3 cup fresh lime juice
2 tbsp olive oil
2 tbsp chopped fresh ginger
4 minced cloves of garlic
1 tsp salt and crushed Mexican
1 oregano
1 tsp hatch extra hot new Mexican
1 chili powder
1 4 minced habaneros
1 cilantro sprigs
1 lime wedges

Instructions: Combine all ingredients except the lime wedges and cilantro sprigs. Marinate steaks for at least 4 hours. Grill steaks over the BBQ & brush with marinade. Steaks should be cooked to medium rare, IMHO to be at peak flavor. Serve this with a combination of roasted sweet peppers & chiles (eg New Mex, poblanos, etc.). It also goes well with Coyote summer salsa. Serves: 4.

Honey and Cider Prairie Dog

2 young prairie dogs, dressed & halved
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water

Instructions: Pat prairie dog halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remaining honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over the prairie dog. Add bay leaves. Roast at 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with prairie dog. May serve with crisp shoestring potatoes and green salad.

Stuffed Roast Coon

8lb Raccoon
Water
Salt as needed
Apple-Raisin Stuffing

Instructions: Soak the raccoon in salted water to cover for 18 hours, changing salted water once. Fill with Apple-Raisin Stuffing; skewer closed. Put in a roaster with 1 cup water. Sprinkle lightly with salt and cover with 4 slices of salt pork. Roast at 350 degrees for 1 1/2 to 2 hours, or until tender. When the raccoon browns on top, turn it. Baste frequently to prevent drying. This recipe yields 4 to 6 servings.