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CAMEL STEW*Cut camels into bite size pieces. This should take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in pan and cover with 1000 gallons of brown gravy. Simmer for 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables. Simmer slowly for 4 weeks. Garnish with parsley. Will serve 3800 people. If more are expected, add 2 rabbits |
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COOT NEW HAVENRub the breasts and legs of birds with freshly cut lime and set in refrigerate overnight. Rinse, place in kettle with water to cover, add salt and celery. Simmer until meat falls from bones. Cut meat into small pieces and discard bones along with stock. Place beans in casserole, top with coot meat. Over this pour the mushroom soup. Heat thoroughly in oven - no further cooking is required. Top with layer of whipped cream and sprinkle with Parmesan cheese. Serve immediately. Serves 2. |
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COOT STEWSkin birds, removing all fat. Cut out breast, legs and thighs; discard remainder. Place all other ingredients in large, heavy kettle. Bring to simmer. Salt and pepper the coot, roll in flour, brown in butter in skillet. Pour into kettle with vegetables, simmer slowly, covered, about 2 hours. Serves 2. |
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ELEPHANT STEW1 elephant 2 rabbits Brown gravy Salt and pepper to taste |
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FRIED ARMADILLOPlace serving size pieces in a stew pot with a little water and gently boil until meat is tender, about 1/2 hour. Remove meat and cool; roll in flour with salt and pepper. Put in skillet of hot cooking oil. Brown on both sides. Cover skillet and cook 20 to 30 minutes. Add chicken broth, if needed. |
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GAMEBURGER CASSEROLETake 2 or 3 pounds of ground meat from any game animal and brown a little in pan. Then put in casserole. Slice 1 onion on this and fill casserole with thinly sliced raw potatoes. Salt and pepper. Over this pour 1 or 2 cans of cream of mushroom soup or cream of celery soup. Bake until potatoes are tender. |
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GRILLED BUFFALO STEAKSIn an uncovered saucepan, simmer onion in water until it evaporates. Do not let mixture brown or discolor. Cool the onions and mash with oregano into the butter. Pat the butter mixture into a long roll on waxed paper. Fold wax paper around the butter and chill. Prepare grill or broiler. Dip steaks into soy oil. Grill about 5 minutes each side. Salt and pepper to taste as they cook. Remove steaks to plates and top each steak with a slice of the herbed butter. |
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OSTRICH ON THE HALF SHELLBake 2 or 3 pounds of ostrich meat (preferably from the loin area) and dice into cubes from slices already cut about 1 inch thick, being sure to slice against the grain of the muscle fibers. (Of course this is all done after you have chased this big Texas turkey all over creation and run him into a solid wall to break his long neck, then spent 3 hours trying to figure out how to hang and dress this mistake God made in the bird family.) Soak these chunks in sweet milk for about 15 to 20 minutes after you have poured about a half a palm of garlic powder, sprinkled with salt, and a generous shaking of black pepper (I prefer coarse ground). During the soaking, add 2 eggs that have been mushed up into a semi- froth and mix it all up real good. As you are doing all this, you should have had a skillet on the stove about 1/2 full of Crisco, getting hot enough to splatter when a drop of water falls from the side of your iced tea glass into it. When this is done, fork the chunks of meat into a paper bag (smaller size) that has about 2 double handfuls of flour in it. You then use a long fork to stick the chunks out of the bag into the grease. |
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