Syracuse.com - CNYers dine on wild game off Mother Nature's 'B menu'

[HuntingNY-News]

There's a contingent of folks out there who eat raccoon, woodchuck, squirrel, muskrat, beaver, turtle, bullfrogs and possum.

Gloria Wright/The Post-StandardA raccoon family.The vast majority of Central New York hunters eat what they shoot. As the hunting season unfolds this fall, freezers across the area fill up with fresh venison, pheasant, duck, goose and rabbit.

There’s a smaller contingent, however, that enjoys Mother Nature’s “B menu” — dining on raccoon, woodchuck, squirrel, muskrat, turtle, bullfrogs and possum.

This past week, readers shared their experiences, recipes and thoughts on eating those animals.

Raccoon stroganoff

Lauren Binns, of King Ferry, said that last year, when her boyfriend was skinning a raccoon and preparing to tan the hide, she decided she wanted to try the meat.

“We chopped it up into one-inch cubes and put it in the crock-pot, adding a quarter cup of honey, a cup of chicken broth, two tablespoons of soy sauce and a little white wine. We then put the crock-pot on low for five to six hours,” she said.

In a separate pan, Binns mixed two cans of cream-of-mushroom soup and a cup of sour cream.

“We added that to the meat and made a raccoon stroganoff,” she said, serving it over egg noodles.

“We had some friends over that night and didn’t tell them what it was. One of them said it tasted better than venison, which she likes. It was only afterward that I said, ‘Remember that raccoon we said we got?’”

Binns said she also has a good recipe for woodchuck.

“It’s better to get them earlier in the season (early summer) when they don’t have as much fat on them,” she said. “The younger and smaller ones taste best.”

Binns said she prefers boiling the meat on the bone for four to five hours, adding some beef bullion cubes.

“The meat flakes off nicely,” she said.

“I then cover it in barbecue sauce, put it on a roll and eat it like pulled pork.”

Carol Keeler photoA muskrat.Muskrat at grandma’s

Mike Joyner, of Cortland, remembers when he was a little boy he’d go to see his grandparents in Alexandria Bay on weekends and have a plate of muskrat for dinner.

“My grandmother would spend a good part of the day parboiling and then roasting the meat,” he said. “She would cook it much like you would a neck or shoulder roast of beef. The meat was tender and delicious. If you ever had black duck, it is similar to that except sweeter, and less greasy.”

“It’s been over 35 years since I’ve had that dish, and I can remember the taste and smells to this day,” he said.

Michael O'Kane photoA snapping turtle.

Turtle soup

The best turtle soup recipe is in the Fanny Farmer Cook Book, said Ed Sobus, of Auburn.

“It uses dried mustard and comes out the best soup you will ever have in your life,” he said. “If you follow the directions in there, I almost guarantee you can’t eat just one bowl.”

Sobus said when he was younger he used to go to small nearby creeks, catch the snapping turtles and put them in a burlap bag.

“Use care not to get them too close to your body when you are carrying them,” he said.

Juniper ImagesThe hind legs of bullfrogs, if prepared right, taste like high-quality chicken.Original frog recipe

Shaun Cummings, of Cortland, said he’s originally from Oregon, where bullfrogs are larger and more numerous.

“Last summer, I saw a few big frogs while fishing and decided to give it a try,” he said.

Having no idea about recipes, Cummings created his own.

“After removing the legs and pulling the skin off with pliers, I minced fresh garlic and let it simmer in a pan with a bit of margarine for a couple minutes,” he said. “I dipped the legs in fish fry batter and fried them. It tasted like the best fried chicken I’ve ever had.”

Emergency dish

James Richardson, of Weedsport, said his grandfather, father and uncles on his father’s side were all outdoorsmen.

He said all the children in his family “learned to eat what was available and not waste a kill.”

Richardson said that philosophy came into play when he graduated from Skaneateles Central School.

“On my graduation day in 1968, I had a party like most graduating seniors did,” he said. “My father featured barbecued chicken, and it must have been good because he ran out. Unknown to most, but not all, he had thawed some raccoon for just such emergencies.

“They turned out great because everyone said how great the chicken was afterward — and every bit of it was gone.”

Possum tale

John Litteer said he grew up in Schuyler County in the village of Weston, where he hunted, fished and trapped every chance he got.

“My dad made a comment that he would like to try possum. Soon after, I caught one in a trap,” he said.

Litteer said his mom got out her roaster and proceeded to roast the possum, along with carrots, potatoes and onions.

“It came out of the oven looking beautiful. At that point, my sister sitting at the table made the comment, ‘It looks like a skinned cat.’”

That was the end of the meal, said Litteer, who now lives in Liverpool.

“As I recall, we had bread and milk for supper. I am now 81 and never tried possum again.”

View the full article on The Syracuse Outdoors Blog

[steve863]

I reckon if I was hungry enough, I would eat a raccoon, woodchuck, possum or even a bear. The reality is I have never been so hungry in my life to have to go that route!

[Fantail]

"There’s a smaller contingent, however, that enjoys Mother Nature’s “B menu” — dining on raccoon, woodchuck, squirrel, muskrat, turtle, bullfrogs and possum."

Squirrel, belongs on the A list.

I've had woodchuck & frog legs, can't say I was crazy about them. Raccoon - I'd have to be damn hungry. Possum - muskrat, I don't think so.

[Fantail]

How about a bit of old fashion Turtle clapping ?