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NORTH CAROLINA WILD COOKERY

North Carolina Department of Agriculture James A. Graham, Commissioner POINTS TO REMEMBER IN WILD GAME

(1) Wild game is generally free of fat, therefore. fat must be added or will dry out and become difficult to cook. (2) All cooking times must be approximate because each game animal will vary in age and type of consumed. (3) General rule to follow is that game must be dressed im­ mediately. cooled down rapidly and kept cool to prevent spoilage from its habitat to the kitchen. North Carolina Department of Agriculture James A. Graham, Commissioner

For many years, hunting of wild game has been a sport en­ joyed across our great State. The problems came with what to do with the game after it was caught and butchered. are available in two categories, the gourmet which is compli­ cated both in locating ingredients and procedure, and the generally vague instructions handed down from one hunter to another. The purpose of this publication is to assist the people of our great State in utilizing wild game and increasing con­ sumption of Tar Heel such as sweet potatoes, pickles and corn bread.

, TABLE OF CONTENTS

BEAR Bear Roast ...... 4

CATFISH ...... 5 Catfish 5 Southern Fried Catfish ...... •.....•...... 6 Catfish Jubilee ...... 6

DOVES Pan Braised Doves ...... •...... 7 Dove Roast ...... 7

OPOSSUM Stuffed " Possum" ...... •...... 8

OYSTERS Roasted Oyste rs ...... 9 ...... 9

QUAIL Stuffed Quail ...... • ...... •...... 10 Country Broiled Quail ...... 10 Bagged Quail ...... 11 North Carolina Creamed Qu ail .....•...... 11

PHEASANT Roast ...... 12 Pheasant in Cream Sauce ...... •.. . .•...... 12

RABBIT ...... • ...•...... 13 Pan Fried Rabbit ...... 13 Rabbit Salad ...... •...... 14 Rabbit in Fruit Sauce ...... 14

RACCOON " Coon" with Yams ...... •...... 15 Roast with Brown ...... 16 Pigeon Pie ...... 16

SQUIRREL Fried Squirrel ...... 17 Squirrel Stew ...... 17

VENISON Ground ...... 18 Venison Stew ...... •...... • ...... 18 Oriental Venison Ribs ...... 19 Venison Meat Loaf ...... 19 Venison Roast ...... •...... •.....•..... 20 Venison Stroganoff ...... 20

WILD BOAR European Wi Id Boar ...... 21 Wi Id Boar Ribs and Sauerkraut ...... 21

WILD DUCK Barbecued Wi Id Duck ...... 22 Roast Wild Duck ...... 23

WILD GOOSE Stuffed Wild Goose ...... 23

WILD TURKEY Outdoor Grilled Wild Turkey ...... 24

WOODCHUCK Stewed Woodchuck ...... 25

MISCELLANEOUS Legs ...... 26 White Stew of Terrapin ...... •...... 26 ...... 27 Fried Eel ...... 27 Jim Graham's Tar Heel Brunswick Stew ...... 28

MENU SUGGESTIONS ...... 29 BEAR ROAST

1 3 to 4 pounds young bear roast V4 cup YJ cup vinegar YJ cup 2 tablespoons sugar 2 teaspoons dry mustard V4 teaspoon pepper 2 teaspoons salt 1 garlic clove 1 minced 2 bay leaves 1 tablespoon lemon juice Y2 teaspoon chili powder Y2 teaspoon cayenne pepper 112 cup catsup V4 cup

Place roast in a skillet and add cooking oil. Braise roast on all sides using high heat. Add remaining ingredients and simmer the ingredients for 30 minutes. Place roast in an open pan, add sauce and cook for 3 to 4 hours at 350 of. Baste often. Roast should be served well done. Yields: 6 to 8 servings.

4 CATFISH GUMBO

1 pound catfish cut into cubes V2 cup celery chopped Y2 cup onion chopped Y2 cup green pepper chopped V4 cup butter 2 bouillon cubes 2 cups water can tomatoes • 1 1 package frozen okra 2 teaspoon salt 1 teaspoon cayenne pepper V4 teaspoon thyme 2 bay leaves 1 teaspoon 2 cups cooked rice

Saute celery, oni on, and green peppers, in butter until tender. Add bouillon cubes, water, tomatoes, okra and . Cook for approximately 30 minutes. Add catfish and rice and simmer 15 minutes or until fish is tender. Yields: 6 to 8 servings.

CATFISH STEAKS

2 pounds catfish steaks 1 teaspoon salt V4 teaspoon white pepper 1 V2 cups cooked rice 1 V2 tablespoons grated onion V2 teaspoon powder V4 cup butter 1 lemon sliced

Sprinkle steaks lightly with salt and pepper and place in a well greased oven cooking dish. Mix rice, onion, curry powder well and pour over steaks. Dot with butter and lemon. Bake at 350° F. for 25 to 30 minutes or until flaky tender. Yields: 4 to 6 servings.

5 SOUTHERN FRIED CATFISH

4 skinned catfish 8 slices 1 teaspoon salt V4 teaspoon white pepper 1 cup cornmeal 1 tablespoon 1 teaspoon 1/2 cup milk

Fry bacon until crisp and remove from pan. Mix salt, white pepper, cornmeal, flour and paprika. Dip catfish in milk and dredge in cornmeal mixture. Pan fry fish in hot bacon fat for 4 to 5 minutes. Drain on paper towel. Garnish with bacon, lemon and wedges.

CATFISH JUBILEE

2 pounds catfish 1 teaspoon salt V4 teaspoon white pepper 3/4 cup sliced green , and tops 2 tablespoons lemon juice 1/2 cup catsup 3 tablespoons butter 2 tablespoons white (optional) 1 lemon sliced

Cut fillets into serving pieces and place into a large oven dish. Season fish with salt and pepper. Combine remaining ingredients pour over catfish and top with lemon slices. Yields: 4 to 6 servi ngs.

6 PAN BRAISED DOVES

6 doves Y2 cup milk Y2 cup flour 1 teaspoon salt Y4 teaspoon pepper Y3 cup shortening 2!J cup water

Have doves picked, drawn and split open. Dip birds in milk and dredge in flour, mixed with salt and pepper. Heat shortening to about 350° F., place birds in frypan and cook until golden brown. Remove and drain on paper towel. Remove excess shortening. Add water and return birds to frypan. Simmer for 1 hour. Yields: 3 to 6 servings.

DOVE ROAST

8 doves Y2 cup flour 2 teaspoon salt Y2 teaspoon pepper Y2 cup cooking oil • YJ cup green onion chopped 1 cup water Y2 cup sherry (optional)

Split doves and dredge in flour, salt and pepper mixture. Heat cooking oil to 350 ° F. and braise doves lightly. Place doves and excess cooking oil in roast­ ing pan with cover and add chopped onion and water. Put in a 350 ° F. oven for 45 minutes or until tender. Baste often and add sherry during final minutes of cooking. Add parsley as a garnish. Yields: 4 to 6 servings.

7 STUFFED "POSSUM"

1 possum 1112 teaspoons salt Y2 teaspoon pepper Y2 cup chopped onion Y2 cup cracker crumbs Y2 cup (toasted) 1 teaspoon vinegar 1 hard cooked egg chopped 1 egg (raw) 1 quart water

Remove skin from possum and clean thoroughly. Soak possum in Y4 cup soda and 2 quarts water for 1 hour. Remove. dry. and salt and pepper lightly. Make stuffing by combining onion. cracker crumbs. bread crumbs. vinegar. and chopped egg. Toss ingredients and add raw egg to serve as a binder. Stuff interior cavity of possum. place in pan and add water. Cook uncovered at 350°F. for 2 V2 to 3 hours basting occasionally. Serve with North Carolina yams. Yields: 6 servings.

8 ROASTED

1 bushel of oysters 2 cups melted butter 3 lemons sliced 2 cups cocktail sauce

Build an outdoor fire and let burn until coals are very hot, approximately 1 V2 hours. Place a grill or metal plate over the fire. After rinsing oysters well, place about V4 of the bushel of oysters on the heated metal plate. Cover oysters completely with wet burlap sacks. (The heat from the coals comes in contact with the wet burlap sacks and produces steam, thus cooking the oysters.) Cook oysters approximately 5 to 10 minutes. (The shells will start opening.) Remove oysters from fire and open shells. Repeat the procedure for the remaining oysters. Serve piping hot and with butter, lemon slices and cocktail sauce. Yields: 5 to 10 servings.

OYSTER STEW

12 oysters 213 cup chopped celery 1 tablespoon chopped onion 3 tablespoons butter 1 103f4-ounce can 1 cup milk 1 teaspoon salt Dash of pepper 2 teaspoons sherry (optional)

Remove oysters from shell. Saute celery and onion In butter. Add oysters, mushroom soup, milk, salt and pepper. Cook over low heat for 15 to 20 minutes stirring occasionally. Add sherry and garnish with paprika and parsley sprigs. Yields: 3 to 4 servings.

9 SAUSAGE STUFFED QUAIL

4 quail 3/4 pound country sausage Y2 cup bread crumbs (toasted) 1 bouillon cube 1 bay leaf 1 teaspoon salt Dash of pepper 1 cup water

Brown sausage slowly while adding bread crumbs. bouillon cube and bay leaf. Lightly salt and pepper quail and stuff with sausage mixture. Place quail breast side up in an oblong d ish. Add water. Bake in 350° F. oven for 1 V2 hours. Serve on brown rice. Yields: 4 servings.

COUNTRY BROILED QUAIL

4 to 6 quail 1 teaspoon salt Dash of pepper V2 cup butter 4 to 6 bacon strips 4 to 6 slices bread

Sprinkle salt and pepper over quail. Baste with melted butter and wrap each bird with a bacon strip. Place on broiler pan and put in broiler under low heat. Cook 15 to 20 minutes turning frequently. : Add 2 tablespoons flour and 1 cup water to drippings. Place quail on points and pour gravy over each. Yields: 4 to 6 servings.

10 BAGGED QUAIL

4 quail 1 cup flour 1 teaspoon salt Dash of pepper 3/4 cup cooking oil 1 medium onion sliced 1 3-ounce can of mushrooms Y2 cup water

Combine flour, salt, and pepper and use mixture to flour quail. Brown birds in cooking oil. Saute onion and mushrooms until transparent; allow a few minutes to cool and add water. Place the quail, onion, mushrooms and water mixture into an oven cooking bag, place in pan and bake for 1 to 1 V2 hours in 350 0 F. oven. Yields: 4 servings.

NORTH CAROLINA CREAMED QUAIL

6 quail 1 teaspoon salt Y2 teaspoon pepper 2 sticks butter 2 cups heavy cream Y4 teaspoon oregano Y2 cup toasted bread crumbs

Clean and split quail. Salt and pepper birds and simmer in butter in frypan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4 to 6 servings.

1 1 ROAST PHEASANT

1 pheasant 1 teaspoon salt % teaspoon pepper 1 bay leaf 3 lemon slices 3 stalks of celery V3 cup melted butter 6 bacon slices 1 medium onion 1 3-ounce can mushrooms 1 chicken bouillon cube

Sprinkle salt and pepper on pheasant. Put bay leaf, lemon slices and celery in bird's cavity. Place breast side up in roasting pan. Dribble melted butter over breast and place bacon strip on top of bird. Mix onion, mushrooms and reconstituted chicken bouillon cube together and pour into bottom of roast­ ing pan. Bake at 350° F. - 30. minutes per pound or until bird is tender. Serve with wild rice. Yields: 4 servings.

PHEASANT IN CREAM SAUCE

1 pheasant 1 teaspoon salt V2 teaspoon pepper 1 can cream of 1 3-ounce can mushrooms V2 cup sour cream , V2 cup white wine (optional)

Cut pheasant in serving size pieces and sprinkle with salt and pepper. Place bird pieces skin side up in a baking dish. Mix remaining ingredients, except wine, and pour over bird. Place in a 350 ° F. oven for 1V2 to 2 hours. Add wine if desired to the sauce the last 10 minutes of cooking time. Yields: 4 to 6 servings.

12 RABBIT SUPREME 1 rabbit (cut up) 112 teaspoon salt Dash of pepper 1 10V2-ounce can cream of celery soup 1 small onion sliced 1 teaspoon V2 cup red wine (optional) 1 2-ounce can of mushrooms

Sprinkle rabbit pieces with salt and pepper and place in an oblong casserole dish. Mix soup, onions, Worchestershire sauce, wine and mushrooms and pour mixture over rabbit. Cook in medium oven (350 °F.) for 1 V2 hours. Yields: 4 servings.

PAN FRIED RABBIT

1 rabbit (cut up) 1 cup whole wheat flour 1 teaspoon 1 teaspoon salt 1 cup cooking oil 3 cloves of garlic

Place whole wheat flour in a bag. Add rabbit, monosodium glutamate and salt and shake until each piece is covered with mixture. Heat cooking oil in a frypan and add garlic. Cook until garHc buds are brown then remove from oil. Place floured rabbit in frypan and cover. Cook for 15 to 20 minutes or until golden brown. Remove from oil and drain on paper towel. Yields: 4 servings.

13 RABBIT SALAD 2 cups cooked rabbit V4 cup pickles chopped 3f4 cup chopped celery 2 hard cooked eggs chopped V2 cup V4 cup prepared mustard 1 teaspoon salt V2 teaspoon pepper

Cook rabbit in water until tender. Cut into cubes, and mix with pickles, celery, eggs, mayonnaise, mustard, salt and pepper. Serve on crisp lettuce leaf. Yields: 6 servings.

RABBIT IN FRUIT SAUCE

2 (quartered) 3/4 cup vinegar 2 quarts water V2 cup vinegar 1 Y2 teaspoons salt 1 medium onion sliced 2 bay leaves 3f4 teaspoon allspice 112 cup raisins V4 cup brown sugar V2 cup apricot nectar 3 tablespoons flour V4 cup water

Parboil rabbit pieces in 3f4 cup vinegar and 2 quarts of water for 10 mi nutes. Discard mixture. Cover rabbit with cool water and add vinegar, salt, onion, bay leaves, allspice, raisins, brown sugar and apricot nectar. Cook for 1 hour or until tender. Remove rabbit. Make a paste of flour and water, add to to thicken. Return rabbit to mixture. Yields: 4 to 6 servings.

14 "COON" WITH YAMS

1 coon 1 teaspoon salt Y2 teaspoon cracked pepper • 2 bay leaves 2 chicken bouillon cubes 1 medium onion sliced 2 apples sliced 2 yams sliced 1 teaspoon 1 tablespoon brown sugar 2 tablespoons butter 2 cups apple cider

Place coon in large cooking vessel , cover with water adding salt, pepper, bay leaves, bouillon cubes and onion. Allow mixture to boil for 45 minutes. Remove coon and place in roasting pan adding sliced apples and yams. Sprinkle apples and yams with cinnamon, sugar and dot with butter. Pour apple cider in bottom of pan. Cook for 30 minutes uncovered and 30 minutes covered. Baste occasionally. Coon should be served golden brown. Yields: 4 to 6 servings.

15 ROAST SQUAB WITH BROWN RICE

4 squabs 4 bacon slices 1 onion 213 cup celery chopped 1 cup brown rice 1 teaspoon salt Y4 teaspoon pepper

Cook bacon, remove, drain, and dice. Add onion and celery to drippings and saute. Cook brown rice and mix with bacon, onions, and celery. Stuff squabs and season with salt and pepper. Bake at 400 ° F. for 25 minutes. Yields: 4 servings.

PIGEON PIE

4 squabs Pastry 3 tablespoons butter 2 tablespoons flour 2Y2 cups broth 1 cup milk 1 teaspoon salt Y4 teaspoon pepper Y2 cup bread crumbs

Parboil squab, reserving broth, and brown in skillet. Place pastry in a cas­ serole dish and add squab. Melt butter and blend with flour, broth, milk, salt and pepper. Pour mixture over squab. Sprinkle with bread crumbs and place in 400 °F. oven for 20 minutes or until bread crumbs are crisp and brown. Yields: 4 servings.

16 FRIED SQUIRREL

1 squirrel ~ cup flour 1 teaspoon salt Y2 teaspoon pepper Y2 cup milk 1 cup cooking oil or fat

Cut squirrel into serving portions. Mix flour, salt, and pepper. Dip each piece of meat in milk and dredge in flour. Heat cooking oil to 350 °F. (medium heat) and fry until golden brown. Yields: 3 to 4 servings.

SQUIRREL STEW 2 squirrels 2 medium onions sliced 2 sliced 2 potatoes diced 1 green pepper diced 3 celery stalks chopped 2 tablespoons chili powder 1 teaspoon salt Y2 teaspoon cayenne pepper 1 cup cooked noodles or rice

Allow squirrels to parboil until tender. Remove meat from bones and put back into broth. Add all ingredients except noodles or rice. Simmer until vege­ tables are done. Add cooked rice or noodles. Yields: 4 to 6 servings.

17 VENISON

NOTE: Drain, cut up and wash venison thoroughly. Remove all fat. To remove the " wild taste" soak venison cuts in a salt solution of Y2 cup salt per 2 gallons of water for 24 to 48 hours.

GROUND VENISON

Grind venison that will not make cross grain and use in ways similar to ground beef (meat loaves, deerburgers, meat sauces, etc.).

VENISON STEW

1 to 2 pounds venison cut in chunks 5 medium potatoes cut in sections 4 carrots sliced 112 cup diced celery 1 small onion sliced 1 8-ounce can tomato sauce 2 tablespoons butter 1 teaspoon salt

Place all ingredients into an oven cooking bag and place in a 350 °F. oven for 1 112 hours. Serve piping hot. Yields: 4 to 6 servings.

18 ORIENTAL VENISON RIBS 4 to 6 pounds venison ribs 3/4 cup soy sauce '/2 cup sherry (optional) Y2 cup water 3 tablespoons brown sugar 1 garlic clove crushed 1 teaspoon salt Dash of pepper

Place venison ribs in a large baking pan. Mix remaining ingredients well and pour over ribs. Cover pan with aluminum foil and place in oven at 350 ° F. for 1 hour, basting occasionally. Yields: 4 to 5 servings.

VENISON MEAT LOAF 1 Y2 pounds ground venison 1 cup bread crumbs Y4 cup chopped onion 1 can 1 egg 1 teaspoon salt Dash of pepper

Mix ingredients well and place in a lightly greased loaf pan. Place in a 350 °F. oven for 1 % hours. Garnish with catsup and parsley sprigs. Yields: 4 to 6 servings.

19 VENISON ROAST 3 to 4 pounds venison roast 3 tablespoons fat or shortening 1 package dry onion soup 1 103/4-ounce can mushroom soup 1 bacon strip 1 Y2 teaspoons salt Y2 teaspoon cracked pepper 1 garlic clove 2 cups water

Place venison in large cooking utensil and brown quickly in fat on all sides. Put onion soup, mushroom soup, bacon strip, salt, pepper, and garlic on top of venison. Add water, let cook for 2 hours or until it is tender. Yields: 10 servings.

VENISON STROGANOFF 1 pound venison steak cut in strips 3 tablespoons butter 2 medium onions sliced 1 8-ounce package cream cheese Y2 cup milk- 1 3-ounce can mushrooms

Melt butter in skillet and saute beef strips and onions. Grate cream cheese directly in cooking utensil. Add milk and mushrooms. Reduce heat and simmer for 10 to 15 minutes. Serve with egg noodles or wild rice. Yields: 4 servings.

20 EUROPEAN

1 boar shoulder 1 quart water V2 cup salt 1 cup vinegar 1V 2 cups red wine 3 onions V2 head 3 carrots 4 stalks celery 1 bay leaf 2 teaspoons butter Y4 cup flour 1 cup cranberry sauce

Parboil shoulder in heavily salted water (1 quart water and Y2 cup salt) for 1 V2 hours. Drain and add next seven ingredients. Cover and cook until tender. Remove 2 cups of broth for sauce, add butter and flour and blend in cranberry sauce. Slice meat and serve with sauce. Yields: 8 to 10 servings.

WILD BOAR RIBS AND SAUERKRAUT

2 pounds boar ribs 1 Y2 cups sauerkraut 4 bacon strips diced 2 apples sliced 1 Y4 teaspoons salt V2 teaspoon pepper 4 potatoes quartered

Place sauerkraut, bacon, and apples in a roasting pan. Season ribs with salt and pepper and place on top of kraut mixture. Place potatoes around the side of ribs and bake in 350 ° F. for 1 to 1 Y2 hours. Yields: 4 to 5 servings.

21 WILD DUCK

Soak cleaned duck in cold water 12 hours with V2 teaspoon soda to each quart of water. Rinse bird and drain.

BARBECUED WILD DUCK 2 wild ducks V2 cup sa lad oi I y, cup vinegar '!4 cup soy sauce '!4 cup Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon sail '!4 teaspoon chili powder '!4 cup catsup '!4 cup chopped onion

Combine all ingredients except ducks and simmer for 15 minutes. Split ducks in quarters and , turning often and basting with sauce until tender. Yields: 4 to 6 servings.

22 ROAST WILD DUCK

1 medium duck 1 apple chopped V2 cup raisins 1 V2 teaspoons salt Y2 teaspoon pepper V2 cup butter 4 bacon slices 2 tablespoons flour Y2 cup sour cream (optional)

Fill cavity of duck with apple and raisins. Salt and pepper skin of bird. Baste with melted butter and cover breast of duck with bacon slices. Put in roasting pan and place in hot oven 450 ° F. to 500 °F. for 30 to 45 minutes. Baste every 5 minutes. Make a gravy from drippings. add flour to thicken. Add sour cream to gravy if desired.

STUFFED WILD GOOSE

1 medium wild goose Giblets from goose 4 cups bread crumbs 2 medium onions chopped 2 apples diced V4 teaspoon sage V4 teaspoon garlic powder 2 teaspoons salt V2 teaspoon pepper 2 tablespoons butter

Cook giblets until tender reserve liquid. Chop giblets and add to bread crumbs. onions. apples and . Add liquid from giblets to moisten stuffing. Place goose in roasting pan and dot with butter. Put in 350 ° F. oven and baste often. Cook approximately 20 minutes per pound. Yields: 8 to 12 servings.

23 OUTDOOR GRILLED WILD TURKEY

1 wild turkey 2 teaspoon salt 1 teaspoon pepper 112 bunch of celery with leaves 2 onions 112 cup butter

Rub cavity of bird with salt and pepper. Place celery and onions inside cavity. Brush bird with melted butter. Place on outdoor grill and cook slowly for 3 to 4 hours. Continue to brush bird generously with butter. The last 30 minutes of cooking time, brush bird frequently with barbecue sauce.

BARBECUE SAUCE 2112 cups water 1 tablespoon sugar 3 teaspoons black pepper 2 tablespoons butter V4 cup vinegar 3 teaspoons salt V4 cup chopped onion 1 garlic bud 1 teaspoon red pepper 1 teaspoon chili powder 2 teaspoons Tobasco sauce 1 teaspoon mustard powder 3 tablespoons Worcestershire sauce

Combine all ingredients in saucepan and bring to a boil. Allow sauce to stand overnight (if possible) to blend . Warm sauce before using.

24 STEWED WOODCHUCK 1 woodchuck 11/2 CUPS vinegar 1 Y2 cups water 2 onions sliced 2 teaspoons salt Y4 teaspoon pepper 3/4 cup celery diced 5 whole cloves Y4 cup flour

Clean woodchuck and cut into serving pieces. Soak overnight in solution of 1 Y2 cups vinegar and 1 Y2 cups water. Rinse, drain and wipe dry. Parboil for 15 to 20 minutes, drain and cover with fresh water. Add onion, salt, pepper, celery and cloves. Cook 1 to 1 Y2 hours or until tender. Add flour the last 5 minutes of cooking time for gravy. Yields: 4 to 6 servings.

25

12 frog legs 1 quart water 1 tablespoon salt ¥4 cup lemon juice 112 teaspoon pepper 1 egg beaten 112 cup cracker crumbs

Skin hind legs of and place in boiling water, salt and lemon juice for two minutes. Drain and sprinkle with salt and pepper. Dip legs in egg mixture and dredge in cracker crumbs. Deep fat fry quickly. Yields: 4 to 6 servings.

WHITE STEW OF TERRAPIN

1 terrapin 2 quarts water 1 small onion chopped 112 teaspoon parsley Y4 teaspoon thyme 2 tablespoons flour 3 tablespoons buHer 1112 teaspoons salt Y4 teaspoon black pepper Dash of red pepper ¥4 cup heavy cream Y4 cup cooking wine

Remove terrapin head and soak terrapin in cold water for approximately 30 minutes to remove blood. Scald in boiling water to remove skin and nails. Discard liquid. Place terrapin in water, onion, parsley and thyme. Cook mix­ ture until shell can be removed easily. Chop meat into small pieces and return to broth. Add flour, butter, salt, black pepper and red pepper. Just before serving, add cream and wine. Yields: 8 servings.

26 2 cups cooked turtle meat (cut in section) 1 Y2 pounds beef bones 2 medium onions sliced 3 carrots sliced 3 celery stalks sliced 2 tablespoons butter % cup flour 2 quarts beef 1 can tomatoes 1 can tomato puree 1 Y2 teaspoons salt 1 Y2 teaspoons pepper 5 whole cloves Y2 cup sherry (optional) 1 lemon sliced 2 hard cooked eggs sliced

Braise beef bones, onions, carrots and celery in butter lightly until brown and fork tender. Add flour and stir until brown. Add to mixture beef stock, toma­ toes, tomato puree, salt, pepper, and cloves. Cook for about 2 hours. Add sherry, if desired. Strain soup and add turtle meat, lemon and eggs. Bring to a boil, remove from heat and serve hot. Yields: 8 servings.

FRIED EEL 3 to 4 eels 1 teaspoon salt % teaspoon pepper Y2 cup cornmeal % cup milk

Skin and clean eels, remove heads and cut into 3 inch strips. Parboil for approximately ten minutes, drain. Sprinkle with salt and pepper, dip into miJk and dredge in cornmeal. Pan-fry and drain on paper towel. Yields: 3 to 4 serviAgs.

27 JIM GRAHAM'S TAR HEEL BRUNSWICK STEW

1 large stewing chicken 1 pound , beef, or squirrel 2 large potatoes diced 1 large onion diced 4 cups fresh or canned corn 4 cups lima 2 8-ounce cans tomato sauce or canned tomatoes Salt Pepper Hot pepper sauce Worcestershire sauce Butter

Stew chicken and other meat together until chicken is ready to fall from bones. Cool and shred chicken and other meat with fingers, discarding skin and fat. Put meat back in broth, skim off excess fat and continue to simmer. Cook potatoes with onion, corn, lima beans, and tomato sauce. When potatoes are tender, combine with chicken. The mixture will be thin like soup. Simmer for several hours to thicken. Season to taste with salt, pepper, hot pepper sauce, Worcestershire sauce and butter. Yields: 10 to 12 servings. NOTE: Can also be frozen.

28 MENU SUGGESTIONS

... for an appetite for bear BEAR ROAST MASHED POTATOES COLLARD GREENS PICKLED BEETS CORN BREAD SWEET PIE ICED TEA

... for a hunter's delight PAN BRAISED DOVES GREEN BEANS BAKED APPLES TOMATO & LETTUCE SALAD HOT ROLLS BUTTER ICED TEA

... a novelty dinner STUFFED " POSSUM" BROWN RICE BUTTERED CABBAGE FRUIT SALAD WITH HONEY DRESSING HOT BISCUITS BUTTER COFFEE

... for outside gathering of friends ROASTED OYSTERS COLE SLAW FRENCH FRIED POTATOES CORN BREAD STICKS LEMON PIE ICED TEA

... for COUNTRY BROILED QUAIL BROCCOLI STRAWBERRY CONGEALED SALAD CHOCOLATE POUND CAKE MILK

29 ... for elegant dining PHEASANT IN CREAM SAUCE BAKED POTATO ASPARAGUS FRESH GREEN SALAD HOT ROLLS BUTTER BANANA CREPES COFFEE •

. . . for a picnic PAN FRIED RABBIT • POTATO SALAD DEVILED EGGS ASSORTED PICKLES FRENCH BREAD CHEESE APPLE JUICE

... for down home eating "COON" WITH YAMS TURNIP GREENS CREAMED CORN HOT BISCUIT HONEY BUTTER ICED TEA COFFEE

... for a quick lunch SQUIRREL STEW CABBAGE SALAD CORN BREAD SQUARES BUTTER PEACH SHORTCAKE MILK

... for an oriental dinner ORIENTAL VENISON RIBS MIXED RICE FORTUNE COOKIES HOT TEA • . . . for a southern barbecue BARBECUED WILD DUCK CORN ON COB BUTTERED POTATOES WATERMELON SECTIONS HOT ROLLS BUTTER BLUEBERRY DUMP CAKE ICED TEA 30 ... for grilled turkey dinner OUTDOOR GRILLED WILD TURKEY CANDIED YAMS GREEN PEAS CUCUMBER SALAD PIE ICED TEA

... for lunch for a bunch JIM GRAHAM'S TAR HEEL BRUNSWICK STEW PICKLE RELISH DISH CRACKERS APPLES AND GRAPES ICED TEA

... for European EUROPEAN WILD BOAR ENGLISH PEAS CAULIFLOWER WITH HOLLANDAISE SAUCE MIXED HOT BREADS BANANA CHEESECAKE CAFE AU LAIT

... for a lunch break CATFISH GUMBO CRISP CABBAGE SALAD GINGERBREAD WITH LEMON SAUCE ICED TEA

... for dinner FROG LEGS RICE WITH GRAVY TOMATO WEDGES CUCUMBER CONGEALED SALAD HOT ROLLS BUTTER COFFEE

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