Bear Marinade #1
May 30, 2008
You can marinate one of two ways:
(1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator.
(2) Put the meat in a container of Italian salad dressing
and leave in refrigerator overnight.
Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn’t hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa.
Whatever you do if you barbeque, bake, roast etc. do not, I repeat DO NOT stab the meat with a fork as this lets out all the juices and the meat is on the dry side anyway., DO NOT OVER COOK and when you need to turn the meat use a spatchula (not sure of the spelling of this word) The best way to cook any rather dry-type game meat is place it in an oven roasting bag made by Reynolds aluminum but the off-brand if you can get it is okay because Reynolds is the only one who makes these. The off brand is cheaper, too This way the meat will cook in its own juices in the over and keep from drying out.
Bear Marinade #2
May 30, 2008
1 onion, finely chopped
1 carrot, diced
2 sticks celery, diced
1 tsp. paprika
1 cup cider
2 tbsps. orange juice
1 tbsps. lemon juice
1 clove garlic, mashed
1 bay leaf
1 dash nutmeg
1/2 tsp. dry mustard
Combine ingredients in enamelware pan.
Slowly bring to boiling point. Boil for 5 minutes.
Marinate bear meat for several hours.
Above ingredients will marinate enough meat for approximately 3 people. Double recipe if serving more than 3.
Place meat over fire, roast and baste frequently with this sauce.
Armadillo Meat Balls
May 30, 2008
~ 1 lb cooked armadillo meat, ground
~ 1 egg
~ 2 tbsp minced celery
~ 2 tbsp minced onion
~ 1 tbsp minced parsley
~ 1 tsp salt
~ 1/2 tsp pepper
~ flour
~ oil
In a bowl, mix together the meat, egg, celery, onion, parsley, salt and pepper.
Form into 1 inch balls and refrigerate for 1 hour.
In a skillet, heat 3/4 inch of oil.
Roll the meat balls in the flour.
Fry the meat balls until brown.
Serve and Enjoy!
BarBQ Armadillo
May 30, 2008
~ 1 armadillo
~ bacon grease
~ 1 cup butter
~ 1/2 cup ketchup
~ 1/2 cup grated onion
~ 2 tbsp mustard
~ tabasco to taste
OR
use your favorite BBQ sauce
In a sauce pan, combine the butter, ketchup, onion, mustard and tabasco. Heat over low heat until the butter is melted. Stir occasionally.
Rub bacon grease into the armadillo.
Grill over a hot fire for 5 minutes.
Reduce the fire by half.
Baste the meat with the sauce until done. Armadillo is cooked like pork.
Serve and Enjoy!
Mexican Armadillo Casserole
May 30, 2008
~ 1 lb ground armadillo
~ 1 medium onion, chopped
~ 1/4 cup fresh chopped cilantro
~ 1 tsp cumin
~ 2 tbsp ground chili pepper
~ 2 cans diced green chilies
~ 1 can diced tomatoes
~ 1 can corn, drained
~ 1 cup diced zucchini
~ 2 cups shredded pepper-jack cheese
~ 1 box Jiffy cornbread mix
In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.
Stir in the green chilies, tomatoes, corn and zucchini.
Pour into a casserole dish. Sprinkle on the cheese.
Prepare cornbread batter according to package. Pour over top of cheese.
Bake at 350 degrees for 50 – 60 minutes or until cornbread is golden brown.
Serve and enjoy.
Hickory Smoked Armadillo
May 30, 2008
~ 1 armadillo, cleaned and skinned
~ salt
~ pepper
~ your favorite seasoning, optional
~ your favorite bbq sauce, optional
Trim off as much fat as possible from armadillo.
Salt and pepper to taste. Sprinkle on your favorite seasoning to taste.
When charcoal is ready, add damp hickory chunks and place whole armadillo on rack. Close lid.
Let brown on all sides. When browned, wrap in foil and place back on grill for about 2 hours.
When done, trim meat from bones and add bbq sauce for a great sandwich.
Serve and Enjoy!
Baked Western Diamondback Rattlesnake
May 30, 2008
Cream Sauce
~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined.
Add cream and increase heat to medium and stir until bubbly. Remove from heat.
Entree
~ 1 24″ to 30″ skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary
Cut snake into 3″ pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients.
Cover and bake at 300 degrees for 1 hour or until tender.
Serves 2 – 3.
Enjoy!
BarBQ Rattler
May 30, 2008
~ 1 rattlesnake, cut into 2 inch steaks
~ 1/2 cup teriyaki sauce
~ 1/2 cup honey
~ 1 tbsp fresh ground ginger
~ seasame seeds
In a bowl, mix together the teriyaki sauce, honey and ginger.
Pour marinade into a large ziplock bag. Add the snake steaks.
Squeeze out the air and seal. Refrigerate for at least 3 hours.
Remove the steaks and roll in seasame seeds.
Place on hot grill. Cook over medium heat until done.
Serve and Enjoy!
Fried Rattlesnake and Ham Gravy
May 30, 2008
~ 1 24″ to 30″ skinned & cleaned western diamondback rattlesnake, cut in 3″ to 4″ pieces
~ drippings of 6 slices of bacon
~ 3/4 cup oil
~ 3/4 lb. cooked ham, diced
~ 2 cups milk
~ 1 tbs brewed coffee
~ 1/2 cup flour (1 tbs reserved)
~ biscuits or toast
~ salt and pepper
~ tabasco sauce, optional
In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.
Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.
Remove each piece as it becomes done and drain on paper towels.
Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.
Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.
Serve the rattlesnake with biscuits or toast and the ham gravy.
Salt and pepper and/or season with tabasco sauce to taste.
Serves 2 -3.
Enjoy!
Variation: Try ground sausage instead of ham.
The above recipe is adapted from the originals which can be found in the Complete Fish & Game Cookbook by A.D Livingston (copyright 1996) and Mesquite Country Tastes & Traditions From The Tip Of Texas, (recipe by Faye Carter), Hidalgo County Historical Museum (copyright 1996).
Rattlesnake Kabobs
May 30, 2008
~ 1 rattlesnake, cut into 5 – 8 sections
~ 1 bell pepper, cut into 5 – 8 sections
~ 1 red onion, cut into 5 – 8 sections
~ 1 bottle of A-1 sauce
Place rattlesnake sections onto a metal skewer with bell pepper and red onion sections between each section of snake.
With a brush, generously apply A-1 sauce to snake sections.
Place skewers over an open flame, preferably a campfire.
Cook for about 15 – 20 minutes rotating halfway every 3 – 5 minutes.
Serve and Enjoy!
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