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Cooking on the Wild Side October 2013

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Squirrel Chili Stew

  • 2 ½ lbs. Squirrel (about 6 with ribs removed)
  • 4 whole cloves
  • 1 small bay leaf
  • 1 tsp. salt
  • 1 tsp. black pepper

Place ingredients in large pot and bring to a boil. Reduce heat and simmer for about one hour or until tender. Cool and remove meat from bones. Set aside.

  • ¼ cup oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, chopped
  • 2 tsp. cumin seed, crushed
  • 1 tsp. oregano
  • 2 tsp. salt
  • ½ tsp. chipotle pepper
  • ½ tsp. crushed red pepper
  • 2 cans, chopped green chilies
  • 1 can white beans, drained
  • 1 can white corn, drained
  • 1 quart chicken broth

In deep skillet, heat oil. Add onions and cook until soft. Add garlic, celery, cumin seed, oregano, salt, chipotle, red pepper and green chilies. Cook until celery is soft and ingredients are well blended. Add remaining ingredients and squirrel. Stir until well blended. Bring to soft boil, reduce heat and simmer for about 30 minutes. Let rest about 10 minutes and serve.

Donna's Inside-Out Cake

  • 1 lemon cake mix
  • 1 can lemon icing
  • 4 eggs
  • ¾ cup oil
  • 1 cup water

Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping.

Mazelle's Stuff

  • 2 lbs. ground venison
  • 1 large onion, chopped
  • 2 cans ranch style beans
  • 1 box Spanish rice, cooked
  • 1 can Rotel tomatoes
  • 2 small cans tomato sauce
  • Fritos
  • 8 oz. package grated Cheddar cheese

Preheat oven to 350-degrees. Brown venison and onions. Add beans, rice Rotel and tomato sauce. Put in 9 x 13 pan. When ready to bake, crumble 1 medium package Fritos over top and sprinkle with grated cheese. Bake until cheese is melted and bubbly.

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