How About Some Squirrel?

No, I haven't lost my mind, or moved to the hills and started shooting my dinner. I just got to share another Jesse Lewis favorite. He says if you don't have a squirrel, a muskrat will do. That's good to know! I just love versatile recipes! My mom would have made this one. Heck, for all I know she may have. I lived on ketchup sandwiches and vanilla wafers when I was a kid. My pallette has matured somewhat in my adulthood, but I don't think I could ever eat anything with a muskrat in it. I will not say never, I add new things to my realm of possibilities everyday. Just today I ate some barley casserole, prepared by my son, Zach, who is dabbling in vegan dishes. It was delicious! I will share that one eventually. For now, I'm gonna give Jesse his due props. Even if you don't cook it, it's amusing reading it, don't you think? I say, if you can make squirrels and muskrats delicious enough to be published in a cookbook, you deserve to be honored 58 years later.

Possum Anyone?

As promised, my first Jesse Lewis entry. I figured I would start out with something a little different. Now I'm not expecting any of you to make this dish, I know I'm not, but it must have been grand it it's time and place to have made it into this cookbook in 1954 in New Orleans. Notice how Jesse says a raccoon will work too? So if you don't happen to have a possum, you can always use that raccoon you have. Joking aside, many of us here in the South can remember having these dishes served up from time to time. I'm sure there are still many folks who still eat this way. With the economy the way it is, people that have access to these animals and the know how and means to obtain them are probably adding this sort of dish to their menus in today's times. In a lot of states it is legal to eat your roadkill. Well, for the adventuresome who have the misfortune of running over a possum, or a raccoon, this one's for you.

Greg's Venison (Deer)

I'm switching gears a little bit here. It is deer hunting season in Tennesse right now. I have some relatives who enjoy this sport and have been very successful in coming up with some delicious ways to prepare it. Venison is a very lean meat, and that sometimes creates a problem with becoming too dry during the cooking process. The gamey taste can also be a turn off to some. Well, lucky for you. my brother in law, Greg, has a fool proof way to cook your deer. He is an avid hunter who doesn't mind sharing the kitchen duties with his wife of 38 years, my sister Gale.
They are like a well oiled machine in the kitchen together. They each just know what to be doing at the right time, creating the perfect duo. At any given time you may see Greg washing the dishes, chopping vegetables, whatever needs to be done. I realize there are lots of men who help in the kitchen, and I applaud all of you. Greg is just as comfortable in the kitchen as he is in the woods hunting. I know this recipe isn't for everyone, but hunting is deeply seated in my family heritage, like a lot of other people from rural areas of the country. I  think this recipe is worth sharing, for those of you who may want a new idea for venison. I suppose you could substitute beef if desired.
Enjoy!

Start with 2lbs. deer steak or tenderloin. Dredge in seasoned flour. I use McCormicks season salt and lemon pepper. I don't measure. I just shake it in until I think its enough. Fry deer in hot oil until browned on both sides. It does not need to be fully cooked. Put in a large casserole dish. I use a large corningware dish. Mix two envelopes Lipton Beefy Onion soup mix with two cups water. Pour in casserole until it comes up level with the deer, add more water if necessary. Cook at 325 degrees at least two hours, you may cook it longer. Stir about every thirty minutes while it is cooking. The meat will be very tender and you will have a rich brown gravy. Serve over hot biscuits or rolls.