Recipes For Wild Game And Gravy

On HubPages, B.T. Evilpants, the infamous Jackalope of North America, loves gravies and all sauces as long as they are not covering him. He has shared many recipes.

He'll eat about anything and prefers his meals covered with something delicious like a good gravy or Tasty sauce. Some other gourmands would eat a good Jackalope Stew, while spryte seems to be harboring mercenaries, perhaps for hire to either side(?).

For any of the recipes given below, try your favorite meats, whether it is game meat or tamer fare from the market.

Serves 4 to 8

WHAT YOU NEED:

• 2 rabbits cut into quarter sections; looks almost like chicken
• 1 gallon jug of spring water
• 1/2 cup cider vinegar
• 1 Tbsp finely chopped onions
• 4 Whole cloves, 2 Bay Leaves
• 2 tsp salt, 1/2 tsp allspice
• 1/2 Cup dark raisins
• 1/4 Cup dark brown sugar

HOW TO:

• Put rabbit meat into a large deep pot and cover with spring water.
• Add 1/4 cup of vinegar to water and bring to a boil.
• Boil rabbit 5 minutes and throw out this water. It will be gamey and acrid.
• Cover rabbit with additional spring water and add vinegar, salt, onion, cloves, bay leaves, and allspice.
• Cook over moderately high heat until the rabbit meat is nearly tender.
• Add raisins and brown sugar.
• Cooking rabbit meat is fork tender.
• Remove rabbit from liquid.
• Thicken liquid for rabbit gravy with a paste of ¼ Cup flour and ¼ cup hot spring water [heat the water, don't get it from a hot springs :) ]
• Replace rabbit meat in the thick gravy and heat it through.

This is almost a rabbit stroganoff.

Get yourself some:

Rabbit (1), white onions, salt pepper, flour, Olive Oil, sour cream (8 oz), and a skillet and a lid that fits pretty tight. Optional: 8 oz. mushrooms.

Then:

• Cut up 1 rabbit (fresh or frozen, thawed) into pieces the size you like.
• Dredge the rabbit pieces one at a time very well in seasoned flour (1 Cup flour and some salt and pepper) and rest on a wire rack for 5 minutes to make sure the meat "grabs" the flour.
• Saute the dredged rabbit pieces in a skillet in 6 Tablespoons of bacon drippings or Olive Oil, until well-browned.
• In the same pan, cover the meat with a deep layer of thinly sliced white onions.
• Cover the onions with 1 Cup of sour cream.
• Cover the skillet with a lid and simmer for 1 hour over medium-low heat to make the meat very tender and to cook down the onions.
• Cover skillet tightly and simmer for 1 hour.
• Another option in to place 8 oz. fresh sliced mushroom on the meat first, before adding the onions.

Serves 6-8

INGREDIENTS

• 1/2 lb. rattlesnake meat, cut into bite-size pieces (or you can use pork or chicken)
• 1 lb. ground beef or chuck or beefalo, browned and drained of grease or fat
• Broken tortilla chips (optional)
• One 64 oz. can [or smaller cans to make 64 oz) of pork & beans or dark red kidney beans. Open the can and drain off the liquid and save it in sauce pot.
• 30 oz. stewed tomatoes with the liquid
• 4 oz. diced jalapenos (jarred or canned)
• 1 large red onion, chunked into 8ths.
• 1 garlic clove, smashed
• ¼ tsp salt

INSTRUCTIONS

• Place beans into a large pot and add tomatoes, tomato liquid, jalapenos, onion, salt, garlic, browned beef, and rattlesnake (or other meat).
• Sir together well over medium heat.
• Reduce heat to medium-low and simmer 5 minutes.
• Heat bean liquid over medium heat and add ¼ cup flour and dissolve.
• Add liquid to meat mixture, stir and thicken.
• Put broken tortilla chips into the bottom of 4 bowls add the meat mixture on top.

Once, long ago in a land far away - New York City - I ventured into what I mistook as a spice shop for gourmets and cooks. I found many interesting and colorful spices in the front of the store. Then I entered farther into this wonderful place.

It was a Chinese Medicine shop and the items nearest the door were ground and whole spices.

As I reached mid-way into the narrow, fragrant shop, I found dried frogs, tiny dried sea horses, and other things I could not name. At the back of the shop were whole dried fruit bats (very large) and ...several sets of antlers hung on pegs.

Most antlers were were dear antlers on the wall, and pretty expensive, because they are used for a vast lineup of medicines that include soups with many exotic ingredients. However, one pair of antlers on the wall were Jackalope Antlers, attached to a jackalope.

These 'lope antlers were the most expensive items in the shop (besides the ginseng root as long as a mans arm) because they required the purchase of a gallon of Iron Palm Conditioning Ointment that is used to toughen the muscles and strengthen the skin of the hands for certain martial arts and farming techniques. The jackalope was a sales gimmick. Still, it looked real enough.

This strange ointment was to be used for soaking the Jackalope Antlers to make them usable - and to clear away some of the evil with which they were imbued, according to legend, thus making them palatable in soups and profitable in medical tonics.