Best-Loved Snaffle Recipes

[EWolfe]

All your favorites

 

 

 

[Alpinfox]

Wild Kabob

 

Ingredients:

1 Still breathing, corn-fed

3 Ripe but firm tomatoes

1 Large white or yellow onion

1/2 pound large mushrooms

2 large green peppers

1 package meat marinade

1/2 cup soy sauce

12 skewers (sticks are okay in Arkansas)

 

Preparation:

The must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the for 3 minutes to loosen the fur then skin and gut it.

De-limb (chop the little knubby legs off) the and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.

Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

 

 

 

and Taters

Ingredients:

1 young, fat

8 sweet potatoes

2 tablespoons butter

1 tablespoon sugar

salt

 

 

Directions: First, catch a . This in itself is excellent entertainment on a moonlight night. Skin the and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.

When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the tender in a tightly covered pan with a little water. Arrange the taters around the , strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

 

 

 

Pot Pie

 

Ingredients:

1 cup glazed huckleberries

3 shots gin or moonshine

1

---if roadkill: make jambalaya

---if caught: proceed with recipe

1 pie crust

sliced carrots & cabbage to taste

 

Directions:

Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.

 

 

 

Creole

Ingredients:

1 slightly injured

1 cup mayonnaise

8 cups pig fat

2 cups buttermilk

2 fresh green peppers

 

 

Directions: Slice green peppers and mix ingredients in a large bowl(exclude ). Cut into chunks or thin strips. Mix chunks into bowl. Transfer contents of bowl into a casserole dich and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!

 

 

 

Roll

Ingredients:

1

5 tbs balsamic vinegar

5 onions

2 cloves garlic

5 carrots

1 stalk celery

2 turnips

3 tomatoes

2 tbs cold pressed olive oil

1 clump italian parsley

1 tbs fresh rosemary

5 bay leaves

3 cloves

2 tbs Vegemite

1 damper (like a hot dog roll)

 

 

First, skin the , checking first for lice, myxomitosis, and living young in the pouch (if your is a marsupial). Separate legs from breast. Discard head, neck, tail and claws. If you wish, hold the offal for thanksgiving stuffing. Then cut the into long sringy pieces. Marinate overnight in vinegar, rosemary, bay leaf, clove, garlic & oil mixture. Make the roll: split the damper, and spread vegemite on each side. Put aside.

Chop the carrot, turnip and tomato into small pieces, then cook with the rest of the ingredients, and stew in a pot, adding a chicken stock cube for seasoning. Dip the pieces in the pot, then barbecue for 20 minutes (or until cooked to personal taste).

To serve: like a hot dog, use the damper & vegemite roll to surround pieces of . Serve with chips, salad and beer.

 

 

 

Stew

 

Ingredients:

two cans of tomatoe sauce

three cans of cooked tomatoes

1/2 thickly sliced warthog meat(mainly for flavor)

a big bag of pasta noodles (any redneck kind will do)

salt and pepper

1/2 (other 1/2 can be used for breakfast -omlettes)

 

Directions:

Fry bacon in big gramma kettle, over mid. size fire, then fry in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to sautee.

Bone Appa Teet.

 

 

 

Texan Chili

 

Ingredients:

1 large or 2 small (good and dead-really dead)

3 onions chopped

1 pound sausage

15 jalapenos

5 tomatoes

2 red peppers chopped

3 squirrels, cut into pieces

1 armadillo

1 cup tea

1/4 can Copenhagen

 

Chop up everything (be sure to skin the 'dillo) set it on the fire (or stove, if ya wanna be fancy) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is actually a recipe my cousins taught me how to cook. It is actually edible.

 

 

 

Cajun Chili

 

Ingredients:

 

Tomato Sauce (depends on )

1 tsp.-1 cup Chili Powder (Depends on Taste and )

1 Large or 3 small (If you ran over the better make it 4)

1 large pot or two large ones if the first isn't enough.

5-10 chili peppers (depends on taste and )

5-10 red peppers (depends on taste and )

5-10 jalapenio peppers (depends on taste and )

How ever much Cayenne Pepper you like, it depends on your taste and .

1 tsp. Black Pepper

a pinch of salt

Chili Beans for extra flavor

And whatever other ingredients that are hot and spicy you would like to add.

 

Directions:

1. Skin (s)

2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, go ahead.

3. Put some tomatoe sauce in the pot(s). Then add the possum.

4. Chop peppers

5. Skip step four if you don't want chopped peppers; it doesn't matter.

6. Put the rest in and let set for a long dang while.

7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner.

8. Serve. Enjoy

9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.

 

Serving size of Meal-depends on how much you put in and the possum.

 

Warning-You're a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burnt tongues and mouths. May cause severe indegestion.

[AlpineK]

This buddy of mine was working for a while in New Orleans. One morning he showed up for work and a coworker ask him.

Hey P### I just shot a squirrel this morning and it landed on a limb up high in this tree in my yard. Can you come over this evening and climb the tree and get that squirrel for me.

[Beck]

Having eaten Squirrel, Squirrel stew is pretty darn tasty! although I prefer squirrel tail...

[EWolfe]

[Dru]

Snaffle Puddin'

 

Take a bunch of snaffles

 

Put em in a sack, one of those old coffee bean sacks will do

 

Put some sugar in there too

 

Mash sack with sledge hammer until contents are mostly liquid.

 

Boil

 

Skim off hair.

 

Chill and serve!

[fenderfour]

Generally speaking, I don't eat anything that has the phrase "skim off hair" in the preparation instructions.

[EWolfe]

Surely. I don't even mind picking the bones out, but the hair skim...

[EWolfe]

This one calls for young

 

How do you tell?

[glacier]

"Snaffle is the fruit of the mountains. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, snaffle kebabs, snaffle creole, snaffle gumbo, pan fried, deep fried, stir fried. There's pineapple snaffle and lemon snaffle, coconut snaffle, pepper snaffle, snaffle soup, snaffle stew, snaffle salad, snaffle and potatoes, snaffle burger, snaffle sandwich... That's, that's about it."

[glacier]

Actually, when I was in Panama a few years back, I tried 'bush rat' - it had been stewing in a pot for a day or so and was damn good - tasted like ham. 'course, I did have to pick out the bones and some claws that looked like pocket gopher's.