averett@cs.unc.edu (Shava Averett) (03/20/91)
From: averett@cs.unc.edu (Shava Averett) In article <359@erb1.engr.wisc.edu> bcd@cis.ohio-state.edu (Bryan Dunlap) writes: > >From: bcd@cis.ohio-state.edu (Bryan Dunlap) >My great-aunt has cooked squirrel and woodchuck hunted by my dad into >meat pies, which were wonderful. Unfortunately, she is now wintering >in Florida, so I can't get a recipe from her for you. If you can find >a decent cookbook that describes meat pies, you should be able to >adapt a recipe to squirrel, and then you'd have something quite >different. A very good general purpose recipe for meat pies is available in the cookbook Old_World_Cooking (sorry don't have author/pub info here). I have adapted the "cornish pasty" recipe to use venison and chevon, and I suspect that almost any game meat would do nicely. The only thing I vary much from the recipe is the marinade, and y'all probably have your own ideas for marinating game. Here's one of my favorites: Pound a couple few pounds of whatever until it's tenderized. Put it to soak overnight in: 3 c red wine 1 c red wine vinegar 1/2 c soy sauce 1/4 c sugar 6-8 bayleaves (big whole ones, so you can fish them out tomorrow!) 1 T rosemary 1 T allspice Drain well the next day, and fish out as many bayleaves as possible. This marinade works very well on greasy, gamey, and/or tough meats. Bon apetit! Shava Nerad Averett shava@rad.unc.edu