DEER SAURBRATEN

Jewell Field of Elliston

INGREDIENTS:

	2- to 4-lb. deer roast
	1 t salt
	2 cups white vinegar
	2 cups boiled water
	1 onion, thinly sliced
	2 bay leaves
	2 T pickling spice
	2 T sugar
	40-60 ginger snaps

DIRECTIONS: Place meat in a deep dish; sprinkle with salt. Add vinegar, boiled water, onions, spices and sugar. Cover and refrigerate 2 days (turn several times). Remove meat from liquid and brown in greased pan. Add ½ cup strained marinating liquid. Simmer 1 to 1½ hours until fork tender, adding liquid as needed. When tender, remove meat to platter. Gradually stir crushed ginger snaps into liquid until as thickened as you desire. Serve with potato dumplings, mashed potatoes, rice or noodles.

WILD TURKEY LEGS

Sally McGrath of Stony Creek

INGREDIENTS:

	2 wild turkey legs and 2 thighs
	1 can cream of chicken & mushroom soup
	½ to ¾ soup can of water

DIRECTIONS: Put the turkey parts in a slow cooker. Mix soup and water together and pour over turkey. Cook 8 hours on low.

RABBIT GUMBO

"Bo" Stilley of Mineral

INGREDIENTS:

	3-lb. rabbit, cut in serving pieces
	½ cup oil or shortening
	1 cup all-purpose flour
	3 cups onions, chopped
	½ bell pepper, chopped
	½  cup celery, chopped
	10 cups meat stock (such as beef broth)
	2 T garlic, chopped
	1 cup dry white wine, optional
	Salt and cayenne or black pepper
	1 cup green onions, chopped
	½ cup fresh parsley, chopped

DIRECTIONS: Marinate rabbit pieces overnight in milk. Make a roux by heating the oil or shortening in a heavy pot over medium heat. Stir in flour and continue cooking over medium heat until roux is dark brown, stirring frequently. Add onions, bell pepper and celery, stirring frequently until onions are clear. Add 1 cup of stock and stir until it forms a thick paste. Add remaining stock and garlic; stir well. Add rabbit. Continue cooking until rabbit is tender, about 1 hour. Season to taste and serve over rice, topped with green onions and parsley.

BARBECUED RACCOON

Dale Brittle of Bowling Green

INGREDIENTS:

	1 young raccoon, prepared for cooking
	Water to cover while parboiling
	1 stick of butter or margarine
	Salt and pepper
	1 cup apple cider vinegar

DIRECTIONS: Place skinned and drawn raccoon in a large pot after removing the musk glands found under the front legs where they join the shoulder. You can disjoint and separate into pieces if desired. Cover with water and parboil about 1 hour until nearly tender. Place the meat in a shallow baking dish and rub generously with butter or margarine. Add salt and pepper to taste. Mix the vinegar with 1 cup of broth reserved from boiling the meat and pour over. Bake at 375 degrees for about 1 hour until tender and browned, adding additional vinegar/stock basting liquid as needed. Serve with vegetables along with sweet potatoes and corn bread or biscuits. Some old-timers reserve the vegetable liquid (known as “pot likker”) as a nutritious beverage. Note: This recipe will work with squirrel or pork spare ribs.  

DEER JERKY

Brenda Thompson of Gainesville

INGREDIENTS:

	1 to 1½ quarts of deer meat
	1 T seasoned salt
	1 T liquid smoke
	1 T garlic salt
	1 T onion salt
	½ t chili powder

DIRECTIONS: Mix deer meat cut in strips about ½-inch wide and ¼-inch thick into a mixture of all the other ingredients. Cover tightly and refrigerate overnight. The next day, drain meat and place in a single layer on cookie sheets. Bake at 200 degrees, checking often and soaking up any juice with paper towels. Bake until jerky-like, but best when a little moist.

VENISON BAR-B-Q

Mary Ann Turner of Luray

 

INGREDIENTS:

	1 lb. ground venison
	1 cup water
	½ cup celery
	1 T mustard
	1 T ketchup
	4 oz. chili sauce
	Celery seed to taste
	Salt and pepper to taste

 

 

DIRECTIONS: Cook venison, water and celery in a saucepan until celery is tender. Add mustard, ketchup, chili sauce, celery seed, salt and pepper. Cook for 90 minutes on low heat.