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Cooking wild critters.

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Berry nice goose recipe.
A delicious way to cook goose, and you can substitute the blackberry jelly with raspberry or other fruit flavor. I like cranberry's I pick wild.
Ingredients: 1 goose, cleaned and prepped for roasting carrots, celery and 1 onion, sliced 1-1/2 cups homemade blackberry jelly 1/2 cup brandy Directions: PREHEAT oven to 325°F. Lightly spray a roasting pan with vegetable oil. Lay carrots, celery and onion slices on the bottom of the roasting pan. Pierce skin ONLY. Mix the fruit jelly with the brandy and baste the turkey with this mixture every 15 minutes. Roast for two hours, or until internal temperature reaches 180°F. Serve with wild rice.
this will work with turkey and other feathered game

Butterfiled Turkey with Lime & Oregano
1 wild turkey, plucked

4 limes, cut into halves

4 teaspoons oregano leaves

Salt, pepper

With poultry shears or a knife, split turkey lengthwise along one side of backbone. Pull turkey open; place, skin side up, on a flat surface, and press firmly, cracking breastbone slightly, until bird lies reasonably flat. Rinse and pat dry. (At this point, you may cover and refrigerate until next day.) Before cooking, rub juice from 1 or 2 lime halves over turkey; sprinkle with oregano, then lightly sprinkle with salt and pepper.

Barbecue turkey by indirect heat, placing turkey, skin side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook turkey until a meat thermometer inserted in the breast registers 170 degrees, about 1-1/2 to 2 hours. Every 30 minutes, squeeze 1 or 2 lime halves and rub over turkey.


1 skunk
2 sliced carrots
1 c. clear soup
1 tsp. onion juice

Dissolve 1 chicken bouillon cube in 1 cup of hot water. Skin, clean, and remove scent bag from skunk. Parboil in salted water 15 minutes. Drain off water. Then place meat in fresh water and steam until tender, about 1 hour. Transfer to roasting pan and put in oven at 375°F. Add 1 cup of clear soup broth, 2 sliced carrots and 1 teaspoon of onion juice. Cook, uncovered, for 2 hours.


1 raccoon
Salt and pepper
4 bay leaves, crumbled
1 pkg. dehydrated onion soup mix

Prepare raccoon and cut in serving pieces. Salt and pepper to taste and brown well in shortening. Place browned pieces in roaster. Add bay leaves and sprinkle dry soup over meat. Add 1 cup water - more may be added during baking. Bake at 325 degrees until tender

That should get Ya'll started.

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TFF Admin

Never had goose before.  Not sure what it tastes like since wild goose has a far different diet than turkey or other game.  Think I'll pass on the skunk though.  :hilarious::barf::fart:

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TFF Admin

I have smelled skunk meat and it is aweful.  How do you get that aweful smell and I presume taste out of the meat?

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If the meat smelled bad like the skunk it was not butchered properly. Properly butchered meat will not smell the smell goes with the hide and glands.

:D   Al

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Some muskrats recipes, as a Kid I had a trap line for them. so we ate a lot of them.

Completely defat carcass, paying special attention to the end of the leg and under front legs. IMPORTANT: All fat must come off!


3 muskrats
2 lg. onions
6 carrots
1 clove garlic
2 tsp. salt
1/2 tsp. pepper
3 qts. water

Quarter onions and slice carrots. Put in water along with salt, pepper, and meat. Boil until very tender. Check by pinching large leg muscle. It should crush completely through without much pressure of fingers. Remove from water.


1 young muskrat
1 egg
3/4 c. milk
1 c. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. fat
1 tbsp. water

Cut muskrat into serving size pieces and soak 8-10 hours in cold salt water (1 tablespoon salt to 1 quart water). Parboil 15-20 minutes, drain and wipe dry with damp cloth. Combine egg, milk, salt, and flour to make a smooth batter. Dip meat in batter and drop into hot fat and brown on all sides. Add water to skillet. When brown, reduce heat, cover and cook slowly until tender (about 1 1/2 hours).


If muskrat is old, soak 24 hours in water to which 1 cup vinegar and 2 tablespoons salt have been added to each quart. Drain and dry. Cut in serving pieces. Brown pieces on all sides on hot fat. Place in pan, cover with Barbecue Sauce and bake at 350 degrees for 1 hour or until tender, spooning sauce from pan over meat frequently.


1/2 c. butter
1 lg. onion, grated
1/2 c. water
1 tbsp. Worcestershire sauce
3 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
1/2 tsp. dry mustard
1 tbsp. brown sugar
2 tbsp. tomato paste

Melt butter; add onion and cook until wilted. Add remaining ingredients and simmer 10 minutes.


1 muskrat
1 1/2 tsp. salt
1/4 tsp. paprika
1/2 c. flour
3 tbsp. fat
3 lg. onions, sliced
1 c. sour cream

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour.


1 1/2 lbs. ground muskrat
2 eggs, beaten
1/8 c. dry crumbs
1 c. evaporated milk
1/4 onion, minced or grated
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours.


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Savory Garlic Mushroom Ground Venison over Rice
◾1lb ground venison, elk, antelope or goat.
◾8oz mushrooms sliced
◾1 small yellow onion chopped
◾2 garlic cloves diced
◾2 tablespoons butter
◾1 tablespoon fresh sage chopped
◾10 3/4 oz canned mushroom soup mix
◾1/2 cup water
◾Worcestershire sauce
◾2 cups cooked rice
◾Salt and pepper to taste


Heat skillet over medium heat. Add butter, onion, garlic and mushrooms. Saute mushrooms and onion until they are lightly browned, about 7-8 minutes. Add chopped sage and mix. Move mushrooms to the side of the pan and add ground venison and continue cooking until venison is browned. Reduce heat to low and add mushroom soup mix and 1/2 cup of water to the pan. Stir together and bring to a simmer. For a savory classic flavor similar to stroganoff add a few dashes of Worcestershire sauce to the mix and stir. Season with salt and pepper if needed.
Remove from heat and serve over rice.


I added the cooked rice right in the fry pan when I made it the first time. Second time I made it with elbow Mac since I was out of rice.

wink.gif Al


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Turtle, we trap and cook snappers. Others trap and eat other types.
You can build a trap like this pretty easy with just hand tools.

Yes we have a turtle season her in Michigan.

Turtle Soup

2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste

In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.

This roux must be stirred at all times so it will not burn.

When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.

Add the tomato puree and simmer for 15 minutes.

In a stock pot, heat the beef stock to a boil.

When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.

Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.


Fried Turtle
turtle meat
~ 1 bay leaf
~ black pepper
~ seasoning salt
~ your favorite fish breading

Soak the turtle meat in salt water for at least 2 hours. Drain.

Place meat in a pressure cooker and cover with water. Add the bay leaf and pepper and seasoning salt to taste.

Cook 35 minutes at 15 lb's of pressure. Cool.

Roll meat in your favorite fish breading.

Pan fry like chicken in a skillet or deep fry like fish until golden brown.

Baked Turtle

1 turtle, cut into serving pieces, bone in okay
~ 1 carrot, chopped
~ 1 onion, chopped
~ 1 rib celery, chopped
~ flour
~ salt
~ pepper
~ garlic powder
~ 2-3 eggs
~ cracker crumbs, make your own from Town House or saltine crackers
~ butter enough for browning

Place the meat, onion, carrot and celery in a large pot. Add enough water to cover.

Cover pot and bring to a boil. Reduce heat and simmer for 30 minutes.

Let set in juices to cool.

When cool, drain and discard everything but meat.

In a shallow dish, beat the eggs.

Season the flour to taste with salt, pepper and garlic powder or use your favorite seasoning.

Roll the meat in the flour. Dip in the eggs and then roll in the cracker crumbs.

Melt the butter in a large skillet. Brown the meat on all sides.

Place meat in baking dish. Cover and bake at 325 degrees for 30 - 40 minutes.

Turtle Tips and Mushrooms

1 – 2 lbs turtle meat
~ whole milk
~ 1 – 2 sticks butter
~ 1 cup chopped onion
~ ½ cup chopped red bell pepper
~ 1 lb sliced or whole fresh mushrooms

Soak meat in salt water overnight. Drain.

Soak the meat in milk for 3 hours. Drain.

In a dutch oven or large pot, melt ½ stick of butter. Add the onion, bell pepper, mushrooms and meat.

Simmer over medium low heat adding more butter as it cooks down. Continue to simmer until done stirring occasionally.

Turtle Gumbo

4 – 6 lbs. turtle meat
~ oil
~ 1 – 2 lbs. smoked sausage, cut into 1” pieces
~ 1 large onion, chopped
~ 1 1/4 cups chopped celery
~ 1 1/4 cups chopped bell pepper
~ 2 tbsp minced garlic
~ 1- 14oz. can chopped tomatoes
~ 1 cup cut okra
~ 2 tbsp roux (flour gravy)
~ 1 – 2 tbsp Cajun seasoning
~ 2 cups water or turtle broth
~ salt and pepper
~ Louisiana hot sauce
~ cooked rice

Boil turtle meat in salted water until tender. Remove meat and save broth.

Chop meat into 1" – 2" pieces.

Place a small amount of oil in a Dutch oven or large pot.

Add turtle meat and lightly brown on all sides. Remove meat.

Add a little more oil if necessary and lightly sauté the onion, celery and bell pepper.

Add the garlic, tomatoes, okra, roux and Cajun seasoning.

Stir in 2 cups of water or turtle broth.

Mix in the turtle meat and sausage. Add salt and pepper and hot sauce to taste.

Heat to boiling, reduce heat and simmer 2 – 3 hours stirring occasionally.

Adjust seasoning as needed and add more water or broth if needed.

biggrin.gif Al


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If you trap beaver you should never waste the meat from one.


Remove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6.


3 tbsp. butter, melted
1 med. onion, chopped
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/4 tsp. dry mustard
1/4 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. cider vinegar
1 tbsp. celery flakes
1/8 tsp. thyme
1/4 tsp. marjoram

Mix first 10 minutes, pour over meat. Over this scatter celery flakes, thyme and marjoram.


1 beaver roast
4 c. water
1 tbsp. tamari
1 pkg. onion soup mix
1 tbsp. Worcestershire sauce

Soak roast in salt water 24 hours before cooking. Rinse well. Brown roast on all sides in butter. Place in crock pot. Sprinkle onion soup mix over roast. Add water and other ingredients. Cook 8 hours on low. Juice may be thickened with flour and water or cornstarch and water and used for gravy.


Skin and remove all fat from tails of 2 beavers; cut up tails in small pieces. Soak overnight in water with 2 cups vinegar and 2 tablespoons salt for each quart. Place meat in kettle with 4 quarts boiling water. Add 1/4 teaspoon pepper, 1 1/2 teaspoons salt, 1 bay leaf, 2 cloves garlic, minced, 3 carrots, sliced, 3 stalks celery, 2 small onions. When meat is almost tender, add 2 cups egg noodles and 1 small can peas (I prefer frozen over mushy can peas) , drained.


Blister tail over fire until skin loosens or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roast over a campfire or in the oven.


Put a long stick or long tonged fork through a beaver tail and hold tail over an open flame until the skin pops and peels off. Boil the tail in water. Drain water then boil again in fresh water until tender. Then cut tail into bite sizes. Place in jars of pure white vinegar. Seal jars


2 lbs. any meat, cubed (beaver is best, fish is good too)
Melted shortening or oil
1 heaping tbsp. beef bouillon
3/4 c. water
1/4 c. honey
2 tbsp. soy sauce
2 tbsp. cooking wine (optional)
1/2 tsp. garlic salt
Vegetables (carrots, celery, snow peas, etc. optional)

Flour and brown meat in oil for 15 minute. Combine remaining ingredients and add to meat. Cover and cook 20 minutes. (Add vegetables, if desired.) Thicken with cornstarch if necessary, and serve over rice or noodles.

:D   Al

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rattler per person
1/2 c. tomato chow chow
1 tbsp. chili powder
1 tbsp. oil
1 tbsp. molasses
2 tbsp. finely grated green pepper
Salt & pepper to taste
Juice of 1 lemon
2 tbsp. Worcestershire

Wash, dry and cut snake into 4 inch pieces. Mix all ingredients in a large bowl and allow meat to marinate for 2 hours. Lay snake on grill and cook slowly, basting frequently.

Fried Rattlesnake and Ham Gravy

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.

:D  :D Al


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