Tonight's Special

A long time ago I blogged a recipe for BBQ Racoon. I'm sure since then you've been waiting for more tasty recipes. Well, wait no more. The magazine that had the racoon recipe, Rural Missouri, has some more winning recipes this month. I swear I'm not making any of these recipes up. I'm not going to put in the recipes for Sauerkraut Cookies (yes, cookies with sauerkraut in the batter. Can't wait to try that.) or the Beefy Brownies (Basically just mix up a batch of brownies and throw in about a cup of cooked hamburger. Dinner and dessert all in one.) but I have to put in this recipe.

Crow Casserole

6 crow breasts
1 quart sauerkaut
6 strips bacon
1/3 cup chopped onion

In a skillet, brown the crow breasts, then place them on a 1 1/2 inch layer of sauerkraut in the bottom of a casserole dish. Cover each piece of meat with a strip of bacon and onion. Cover the breasts with another layer of sauerkraut and pour sauerkraut juice over it. Bake for two hours in a 350 degree preheated oven.

And the best news is Missouri's crow season is November 1 through March 3, with no limit on the amount of yummy crows you can shoot.


And now for another culinary nightmare, I mean masterpiece. I was at my Mother-in-law's garage sale a couple of weeks ago and picked up an ancient cookbook, The Culinary Arts Institute Encyclopedic Cookbook. Here is a tasty tidbit from that book.


Roast Opossum

The opossum is a very fat animal with a peculiarly flavored meat. (I'm thinking, no shit? Maybe that's why it's so hard to find possom at the grocery store.) It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail. (Oh yes, that would definitely be desired.) After it has been dressed, wash thoroughly inside and out with hot water. Cover with cold water to which has been added 1 cup of salt. Allow to stand overnight; in the morning, drain off the salted water and rinse well with clear, boiling water. Stuff opossum with Opossum Stuffing; sew opening or fasten with skewers. Place in roaster, add 2 tablespoons water and roast in 350 degree oven until tender and richly browned, about 1 1/2 hours. Baste every 15 minutes with drippings. Remove skewers or stitches, and place opossum on heated platter. Skim fat from gravy remaining in pan. Serves 10.

Opossum Stuffing

1 large onion, chopped fine
1 tablespoon fat
Opossum liver, optional
1 cup bread crumbs
Chopped red pepper
Dash Worcestershire sauce
1 hard-cooked egg, chopped fine
Salt

Brown onion in fat. Add finely chopped opossum liver and cook until liver is tender. Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.