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Well hello again fellow archers, it’s time to share a recipe or two. I prepared this meal using a couple of squirrels I recently shot, but rabbit , partridge, or whatever game you have on hand will work fine. I sectioned out the legs and back of the squirrels so I could fry and cook them evenly. Soak the meat in buttermilk in the refrigerator for a couple of hours or overnight; this will add flavor, and the lactic acid in the buttermilk acts as a tenderizer. Drain the excess buttermilk just prior to coating with the spice blend. Spice blend Mix all ingredients in a gallon plastic bag for ease in coating, add drained meat just prior to frying, and shake till coated. Red Beans and Rice In a 2-quart saucepan, cook onion in butter till tender, add broth, rice, and beans, and cook till tender about, 15 minutes. Salt and pepper to taste. For the main
dish In a large skillet, heat the 1/2 cup of oil. Dredge the meat in the spice mix and fry on moderate heat for 10-15 minutes. Turn frequently. Then add all remaining ingredients except the white wine. Cook 5 -7 minutes, then add the wine, and simmer another 5-10 minutes. You may want to prepare this dish in a covered skillet making sure the meat is fully cooked and tender. You may need to add a little water throughout the cooking so the pan does not dry out and to ensure that you have a sauce. To serve, plate the rice and beans and top with Cajun meat. Serve with rustic bread or corn bread. Have a bottle of tobacco sauce nearby for those with a bolder constitution. I hope you find the time to try these recipes with friends or loved ones. Enjoy! Until next time, shoot straight and eat well. – Chef Bill Campbell |
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