Squirl Fricassee'
1-Squrl, 1/2 tsp salt, 1/8 tsp pepper, 1/2 cup Flour, 3 bacon slices, 1 tbsp chopped onion, 2 tsp lemon juice, 1/3 cup beef or chicken brothe. Sprinkle meat with salt, pepper. Coat with flour, pan fry with bacon till well browned, add remaining ingredients and cook slow for 2 hours. Remove meat, add water or milk and flour for gravy. (Option; replace bacon, lemon with 2 tbsp oil, 1 tbsp paprika 1/8 tsp ceyanne, 1 tart apple and 2 cups broth). serve with green beans and pearl onions.

Wabbit or Squrl Stew
2-3 lbs meat. Brown Rabbit in shortening in dutch oven, add 1/2 cup water, cover, simmer 30 min., or untill almost tender. Add potatoes, carrots, celery, 1/4 cup parsley, onion, 2tsp salt, 1/4 tsp savory, oregano & pepper. Cook till veggies are tender. Add flour to form a paste, stir into stew, cook till slightly thick. If desired, steam dumplings with stew.

Bruswick Stew
2 Squrls, 1 qt boilt water, i cup corn, limas, 2 med potatoes, 1 small onion,quartered, 1/4 cup butter, salt & pepper. Boil 1 qt water, add squrl, lower to simmer, add veggies, salt pepper, cover, simmer for 1 hour, bring to boil. Remove and serve over hot buscuits.

Squrl in bacon
Wrap squrl in bacon, secure with toothpicks. Butter roasting pan, add a little water. Spread 2-3 cups cooked rice in pan, layer with celery and carrots. Press squrl sections into rice and cover with more rice. Sprinkle with garlic & crushed red pepper. Bake at 325-350 for 2-3 hours or till done.

Roast Squrl
1 squrl per person, 1 1/2 tsp salt, 1/4 tbsp lemon juice or tarragon vinegar, 1/4 cup butter or 2 tbsp butter & 2 tbsp oil, 1 cup beef broth, (multiply ingredients by number of squrls). Salt ,pepper, mix lemon & oil, baste, place on rack in dutch oven, add broth, cover. Bake at 325 1-1 1/2 hours. Remove cover to brown, make gravy from drippings. (good for older squrl). Serve with zuchinni on the side.
Slow Rabbit in wine
Layer rabbit in slow cooker, Season lightly with salt and pepper, paprika between layers. Mix 1/2 cup red wine with 1 (10 1/2 oz can) cream of mushroom soup, 1 cup sour cream, 1/4 tsp worsterchestershire and 2 tsp minced onion. Pour over rabbit, cook on low 7-8 hours. Serve over buttered noodles with tossed salad.

Lemon Rabbit
Pat rabbit dry with paper towels, dredge in flour, lightly brown in olive oil and butter on stove top, remove, brown onions in remaning butter and oil. Layer lemon slicesin bottom of casserole, add rabbit, 1 med. onion(choppped and sauteed), 2 cups chicken broth, 1/2 tsp thyme, 1 bay leaf, salt pepper, flour. Arrange lemon on top, pour stock over to barely cover. Stock should be consistency after 20-30 minutes, simmer. Garnish with parsley, serve with rice, Steamed artichokes & Hollandaise.

Buttermilk Rabbit
Cut rabbit into pieces, Cut back in two pieces. melt butter, dip in butter then roll in breadcrumbs, salt and pepper, cover with buttermilk, top with bacon, garnish with paprika. Bake at 350 for 1-1 1/2 hours, serve with baked potatoes and buttered carrots.

Duck
Quarter onion, rub cut side of onion on cleaned, dried skin of duck. Salt & pepper duck, put in onion along withcubed apple, short celery, grapes in cavity. Tack bacon strips to breast with toothpicks or bard. Baste with butter, orange juice and red wine, remove and discard veggies. Serve with cauliflower Au Gratin and spinach salad. (Options; garlic & lemon- paprika & catsup- mint & ceyanne- Oregano.

Roast Duck
When the duck is dressed and ready put in the cavity, a small onion, pepper, salt & a spoonfull of red wine. If the fire is good they will roast in twenty minutes. Make a giblet gravy with a spoonfull of red wine, half an anchovy, a blade or two of mace, one onion, and a little ceyanne pepper. Boil down to a half pint, strain, and pour it on the duck. serve up with onion sauce in a boat. (Duck will be slightly rare at 23 min.)
Duck Marinade
1 small onion, 1/2 rib celery w/ leaves, 2 cloves, 1/2 tsp mace, 2 bay leaf, 1/2 tsp thyme, 1/2 tsp crumpled rosemary, 6 peppercorns coarsly crushed, 12 juniper berries,smashed, 1/4 cup oil, 1/4 cup wine vinegar, 3 cups red wine. Put ingredients in saucepan, bring to a boil, then simmer 15 min. Strain and cool, marinate ducks 6 hours before roasting.

White sauces
2 Tbsp butter or margarine, 2 Tbsp flour, 1 cup liquid, salt and freshly ground pepper. Melt butter in skillet or saucepan and stir in flour, cook over low heat for 2-3 min, stirring, then off heat, with a whisk, stir in liquid, return to heat and cook 3-5 min over low flame, stirring with whisk. add salt & pepper to taste.( For Mornay add 1/2 cup parmesian) ( forAu Gratin add1/4 to 1/2 cup grated swiss and 1 tsp Dijon Mustard) (Sauteed mushrooms) ( Minced Garlic) ( Crab boil)

Fish Stew
Saute onion in oil, stir in tomatoes with liquid, potatoes, salt, Basil, sugar. Heat to boil, reduce heat, cover & simmer 20 min. stir. Add fish & corn, return to boil, reduce heat, simmer till fish flakes & veggies are tender.

PanFish Soup
Cook Bacon till crisp in dutch oven, remove, sautee onion, green pepper, celery, garlic. Return bacon to pan, add water, oregano, sage, sugar, mushrooms, tomatoes, white wine, chicken boulion, & bay leaf. Simmer 30 min, stir occasionally, add fish, simmer, stir, till fish flakes easily.(crawdads & clams are optional)

Bass in cream
Mix flour, salt, pepper and paprika. In another bowl beat egg and mix with 1 tbsp water, dip filets in flour mixture, then egg mix. Fry in shortening till brown on one side, turn, place sliced onions on fish,fry till second side is brown, drain fat, pour 1/2 cup light cream over fish, reduce heat, cover, simmer till cream is absorbed, sprinkle on parsley. Serve with buttered brussel sprouts.

Catish that's not
filet cats, soak in beer and lemon juice and a little salt for 1 hr. Coat with with Sam's cajun flour mix and deep fry in oil. (option; coat with egg/cream mix before flour mix)

Fresh Water Bouillabaisse
4lb fish filets, 24 shrimp or crawfish tails, shelled and with the black line taken out. The broth: 3 medium onions, chopped, 3 cloves garlic, minced, 2 ribs celery leaves, chopped, 2 carrots, sliced, 5 tbsp oil, 1/2 green pepper, diced, 1 assortment fish bones and heads plus shrimp or crawfish shells, 7 large potatoes, sliced(use only 3 for the broth, 3 tomatoes, fresh Peeled or canned, 3/4 tsp thyme, 1/2 tsp rosemary, 1/4 tsp crushed or ground fennel seed, 4 bay leaves, 3-4 sprigs parsley, backbones and heads from 4 lb fillets or 1-2 additional fillets, 3 curls of peel from 1/2 orange rind, salt & pepper, 8 cups water, 4 cups white wine, saffron threads optional.
Sautee onions, garlic, celery & carrots for 3-4 min in oil, then add the rest of the ingredients except water, wine and saffron threads continue to sautee for 5-6 more min. Put in a big saucepan and add water wine and saffron, bring to a rapid boil, turn down heat, simmer 20-25 min. until potatoes and carots are soft. Take out fish heads and bones and bay leaves and orange rind and parsley. Puree in a food processor. Put this liquid mix into a large kettle, add the fish filets and the remaining 4 slicedpotatoes, bring to a bubble, turn down heat, simmer very slowlyfor 25 min.,ten minutes before the soup is done add the crawfish tails, correct to taste with salt.

Quick Rouille
1 1/2 cups mayonaise, 4 cloves garlic,put through a press, 1/2 tsp ceyanne, or equivalent dashes of tobasco, 1/2 tsp saffron, salt & pepper, mix and blend thoroughly.


Happy campfire Cooking!