Here are a couple recipes that will be good when the economy goes south a little more.
Potted Pigeons
4 pigeons
1 1/2 pints water -- or stock
1 stalk celery -- chopped
1 slice salt pork
2 teaspoons butter
2 teaspoons flour
salt and pepper -- to taste
Clean and truss the birds as for roasting. Chop up the pork, fry out the fat and brown the birds. Put pigeons in a casserole dish, add celery, seasoning and stock. Cover tightly and cook about 2 hours. Put birds on serving dish, thicken gravy with flour and butter rubbed together. Remove celery, and pour gravy over birds.
Stewed Squirrels
2 squirrels
2 quarts boiling water
1/2 pound fresh corn
1/4 pound lima beans -- fresh
3 tomatoes -- chopped (3 to 4)
1 1/2 teaspoons sugar
2 potatoes -- in chunks (2 to 3)
1/2 onion -- sliced
salt and pepper -- to taste
3 Tablespoons butter
Cut the squirrels into pieces. Put into the boiling water along with the rest of the ingredients, except the butter. Cover and simmer for about 2 hours; add the butter and simmer another 15 minutes. Bring to a full boil, remove from stove and serve. By the way, grey squirrel is even better than red squirrel, and they are both better tasting when hunted in fall. Young squirrels may be fried.
Potted Pigeons
4 pigeons
1 1/2 pints water -- or stock
1 stalk celery -- chopped
1 slice salt pork
2 teaspoons butter
2 teaspoons flour
salt and pepper -- to taste
Clean and truss the birds as for roasting. Chop up the pork, fry out the fat and brown the birds. Put pigeons in a casserole dish, add celery, seasoning and stock. Cover tightly and cook about 2 hours. Put birds on serving dish, thicken gravy with flour and butter rubbed together. Remove celery, and pour gravy over birds.
Stewed Squirrels
2 squirrels
2 quarts boiling water
1/2 pound fresh corn
1/4 pound lima beans -- fresh
3 tomatoes -- chopped (3 to 4)
1 1/2 teaspoons sugar
2 potatoes -- in chunks (2 to 3)
1/2 onion -- sliced
salt and pepper -- to taste
3 Tablespoons butter
Cut the squirrels into pieces. Put into the boiling water along with the rest of the ingredients, except the butter. Cover and simmer for about 2 hours; add the butter and simmer another 15 minutes. Bring to a full boil, remove from stove and serve. By the way, grey squirrel is even better than red squirrel, and they are both better tasting when hunted in fall. Young squirrels may be fried.
