Recipe

Small game should be dressed as soon as possible. If you are a novice, the most important things to remember are the following:

• Never handle any wild meat without using gloves, because of the danger of tularemia infection
• Always make sure the meat of wild animals is sufficiently cooked because any omnivorous warm-blooded animal may be harboring trichinosis.
• Be guided in your choice of recipe by the age of the animal, using a moist-heat process for older animals. Some of the most delicious game sauces use blood as a thickener. To trap and preserve the blood, see 810. To incorporate it into a sauce, see 339.

Small game such as rabbit, squirrel and muskrat may be substituted in most recipes calling for chicken. Here are some classic, and some not so classic, recipes which take into account the special characteristics of small animals.

Raccoon

Skin and remove glands in small of back and on either side of spine and one under each foreleg of
1 raccoon
Remove all fat, inside and out. Soak overnight refrigerated in:
Salt water
Blanch for 45minutes. Add:
2 tablespoons baking soda
and continue to cook uncovered for 5 minutes.
Drain and wash in warm water. Put in cold water and bring to a boil. Reduce heat and simmer for 15minutes.
Preheat oven to 350°.
Stuff the raccoon with:
Sweet patato and Apple Dressing.
Bake, covered, about 45 minutes. Uncover and bake 15 minutes longer before serving.

Posted by mduvekot at January 1, 2005 11:48 AM