Cooking roadkill on your grill has never been easier. To some it’s just “roadkill” but to others they’re delicacies and here are a few recipes for em.
Visions of “Granny” from the Clampets of the “Beverly Hillbilly’s” are dancing in my head for some reason. Hmmm… You might want to clean some of the yellow line off in case the paint contains lead.
So… Gather up your critters or someone else’s and head over to your grill for some Mmm Mmm good cookin. And where else? Yep… Right there on your grill.
Opossum (Possum) And Sweet Potatoes:
This one ain’t grilled possum, but it’s still fun to make anyway. Might want to wash off the yellow paint, just in case it contains lead.
1 opossum (about 2 1/2 pounds)
2 1/2 tsp. salt
Pepper to taste
1/2 cup water
4 medium sweet potatoes
2 tbsp. sugar
Clean possum, Trim excess fat from the possum and discard.
Wash quickly inside and out with warm water; drain thoroughly.
Rub salt and pepper well into the possum inside and out.
Sprinkle inside and out with flour.
Lay the possum on its back in a roasting pan.
Add water, cover and bake in 350 degree F. oven until about half done (45 – 60 minutes).
Split peeled potatoes in half lengthwise and place in pan around possum.
Add more water if needed.
Cover sliced potatoes and possum and cook 30 more minutes.
The first step in preparing a tasty squirrel meal is to clean it quickly after the kill. The sooner the squirrel is cooked after it’s taken, the better it will taste. You can freeze them to cook later, but they’re best when fresh.
After cleaning the squirrel, cut it into individual pieces. Separate the hind legs and front legs from the carcass, then split the back into two sections.
Season the squirrel with seasoned salt and black pepper, then cook over a medium high charcoal grill for one hour or so. The older the squirrel, the more time it will take. No matter how young the squirrel is, it’ll probably be a little chewier than a nice rib eye steak.
But the flavor will be excellent.
SOURCE URL: http://www.smoker-cooking.com/how-to-cook-squirrel.html
Grilled Raccoon: (Rocky)
Contributor: Mary Beth
Rating: Recipe Unrated
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~ 1-2 young raccoons – cleaned and cut into pieces
~ 1 cup ketchup
~ 1/2 cup cooking oil or butter
~ 1/4 cup brown sugar
~ 1 tbsp worcestershire sauce
~ 1 tbsp garlic powder (or to taste)
~ 1 tbsp. onion powder (or to taste)
~ 1 tbsp salt
~ 1/4 cup lemon juice
~ 1 tsp pepper
First, make sure when you were dressing these critters, you have removed the “kernels” (scent glands) from under the arms and legs. They leave a distinct flavor if you don’t.
In a large pot, place the meat in slightly salted water enough to cover.
Bring to a boil. Reduce heat and simmer until almost done.
Remove from the water and place on a hot grill over medium heat.
Coat with sauce and grill to taste. Turn and baste often.
SOURCE: Complete Fish and Game Cookbook by A. D. Livingston
1 cup (225 ml) butter
1/2 cup (125 ml) grated onion
1/2 cup (125 ml) catsup
2 tbsp (30 ml) prepared mustard
salt and pepper
Melt butter in a sauce pan and saute the onions.
Add the catsup and mustard.
Simmer for a few minutes, then let cool.
Salt and pepper meat and baste generously with sauce while grilling.
Cooking time is about the same as for fresh pork.
Comments: As a succulent version, cut the animal into serving size pieces and put them on a sheet of heavy-duty aluminum foil. Salt and pepper to taste, add a little butter, close foil tightly, and cook over medium coals for an hour. Open the foil and brown the pieces close to hot coals, basting frequently with the barbecue sauce. This method can also be used in the oven, and the meat browned under the broiler. You can also substitute your favorite barbecue sauce for this sauce recipe.
Grilled Rattlesnake with Salsa
Here in the South/Southwest, we can actually buy rattlesnake meat in any number of specialty grocers. You might have to work with retailers in your location to obtain it, but remember, it’s not the destination, it’s the journey.
- 1 pound of rattlesnake meat
- Salsa Marinade
- 2/3 cup olive oil
- 6 to 8 cloves garlic, minced
- 1 1/2 cup fresh orange juice or lime juice
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Cut rattlesnake into 4 inch strips
- Marinate and refrigerate the rattlesnake in 1 cup of the salsa marinade for at least 4-6 hours
- Remove and grill strips for two minutes on each side
- Brush reserved cup of salsa marinade on meat
- Salt and freshly ground black pepper, to taste and serve
Here’s a recipe I found on All Experts by Keith Patton
- 2 lb. turtle fillet
- 1 c. potatoes, chopped
- 1 c. carrots, chopped
- 1/2 c. onions, chopped
- 1/2 c. green peas
- 1/2 c. green olives, sliced
- 1/4 c. oil
- 1/2 c. tomato sauce
- 1 c. dry white wine
- 2 cans beer
- 2 tbsp. lemon juice
- 1 clove garlic, minced
- Salt & pepper
- 2 jalapenos, sliced for garnish
Beat fillets lightly to tenderness and grill to medium. Cut fillets in julienne strips. Sprinkle with lemon juice, garlic, salt and pepper. Place in casserole dish. Saute all vegetables in oil.
Beat fillets lightly to tenderize and grill to medium. Cut fillets in julienne strips. Sprinkle with lemon juice, garlic, salt and pepper. Place in casserole dish. Saute of vegetables in oil and add to turtle. Mix tomato sauce, wine and beer. Pour over casserole and bake covered for 45 minutes to 1 hour. At serving, garnish with jalapenos. Pork ribs, chicken or venison may be substituted for turtle.