Go Back
Print this page
/
These exclusive recipes are pulled directly from Gourmet's archive. They have not been re-tested by our food editors since they were published in the magazine, but they're a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

Roast Beaver Michigan

Originally published November 1960

First trap your beaver. Then…

Disjoint an 8- to 10-pound beaver and remove all the surface fat. Cover the meat with a solution of 1 quart water and 1 tablespoon baking soda and parboil it for 10 minutes. Drain the meat, cover it with strips of bacon and onion rings, and roast it in a moderate oven (350° F.) until it is well done. Season the roast with salt and pepper to taste.

Creamed Woodchuck

Originally Published November 1942

Skin and cut a 6- to 8-pound woodchuck into serving pieces (being careful to remove the kernels under the forelegs and in the small of the back). Soak the pieces for at least 3 hours (overnight is better) in salted water to cover. Wash the pieces well, rinse them in several fresh waters, and drain thoroughly. Put the meat in a stewpot with boiling water to cover and let it boil violently for 15 minutes. At the end of this time the original quantity of water will be reduced by half, and the meat will have retained all its juices. Reduce the flame, and let the meat simmer gently until it is tender. Add 1 generous cup heavy sweet cream, 2 tablespoons butter, and salt and pepper to taste. Note that this is the first time that salt and pepper have been added. Simmer for 5 minutes longer, then thicken the gravy with a little flour, stirred to a paste with cold water. Serve the creamed woodchuck with baking powder biscuits and boiled yams.

Roast Raccoon

Originally Published October 1950

Skin and carefully clean a young raccoon, removing the kernels from the small of the back. Hang it for several frosty nights in the open air. When ready to cook, parboil for 1 hour in salted water with 1 onion stuck with 2 cloves, 1 bay leaf, 2 pods chili pepper seeds and veins removed, and 1 carrot, sliced. Bake the raccoon as for roasted opossum and garnish with candied yams.

Squirrel in Cider

Originally Published October 1954

Skin, clean, and disjoint 3 plump squirrels. Soak the pieces in cold salted water for 20 minutes, wipe dry, and dust with flour seasoned with salt and pepper. In a heavy skillet sauté 1/4 cup diced fat ham until browned. Add the squirrel and brown the pieces well on all sides in the ham fat. Add enough hard cider barely to cover the squirrel, cover the skillet, and simmer until most of the liquid has evaporated and the meat is tender. Add 2 tablespoons butter, increase the heat, and quickly brown the pieces of meat once more. Remove the squirrel to a warm serving platter and to the juices remaining in the skillet add in 1 cup hot cream and stir in all the brown bits from the bottom and sides of the pan. Stir in, bit by bit, 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter, correct the seasoning with salt and pepper, and strain the sauce into a gravy boat. Serve the sauce separately.

Hasenpfeffer

Originally published October 1954

Cut a large dressed hare, or jack-rabbits, into serving pieces and let the pieces stand for 24 to 48 hours in a cool place, well covered with a marinade of 2 cups vinegar, 1 cup each of water and claret, 2 large onions, sliced, 1/2 tablespoon salt, 1 teaspoon each of mustard seeds, crushed juniper berries, and freshly ground black pepper, 8 whole cloves, and 3 bay leaves. Turn the meat every 12 hours.

When ready to cook, dry the pieces of hare, dust them lightly with flour, and sauté in 1/3 cup hot butter or good fat until well browned on all sides. Drain the excess fat from the pan. Strain the marinade, dilute it with 1/2 cup hot water, and pour it over the meat to cover. Bring the liquid to a boil, cover the pan tightly, and simmer the hare for about 40 minutes, or until the meat is tender. Add salt and pepper to taste and a little sugar if desired.

Arrange the meat on a heated platter and pour over it the gravy, strained and thickened with a little flour if necessary. Serve with potato dumplings.

Braised Beaver

Originally Published October 1950

Skin and clean a young beaver, removing the kernels from the small of the back and under each foreleg between the ribs and shoulders. Hang it outdoors for several chilly nights.

When ready to cook, parboil the beaver in salted water for 1 hour and drain. Brush with oil and braise in a Dutch oven until the meat is tender. Serve on a heated platter, garnished with water cress.

Note: Once the animal is ready for the pot, muskrat, woodchuck, beaver, and raccoon may be cooked in the same various ways.

Woodchuck Pot Roast

Originally Published October 1950

Skin a young woodchuck and clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in each foreleg near the body. Cut the woodchuck into serving pieces and soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda. Drain and dry the pieces, sprinkle them with salt and pepper, and roll in flour. Heat 3 tablespoons fat in a heavy pot with 1 clove of garlic. Brown the pieces of meat on all sides, add 1 cup water and a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf, and 1 sprig of fresh thyme, all tied together, and cover the pot tightly. Let the meat simmer for about 2 hours, or until tender, adding a little water as needed. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.

Brunswick Stew

Originally Published October 1954

Cut 3 dressed plump squirrels into serving pieces. Dip the pieces into flour seasoned with salt and pepper and brown them in hot fat with 6 onions, thinly sliced. Transfer the meat and onions to an earthenware casserole and add 3 cups water, 6 tomatoes, peeled and diced, 3 red peppers, seeded and chopped, and a generous pinch of thyme. Cover the casserole and simmer the stew for 1 hour.

Add 1 quart Lima beans, the kernels scraped from 6 ears of fresh corn, 1 quart okra, and 1 tablespoon each of chopped parsley and Worcestershire sauce. Cover the casserole again and continue to simmer until the meat and vegetables are tender. Thicken the sauce slightly with equal parts of flour and butter kneaded to a paste and serve in the casserole.

Lapin Saute A l'Estragon

Originally Published August 1949

Have the butcher cut a skinned and cleaned rabbit into serving pieces. If you wish to prepare the rabbit at home, skin and clean it, reserving the liver, and cut it into pieces (see diagram, page 85, GOURMET, November 1948). Dust the pieces of rabbit very lightly with a little flour seasoned with salt. Melt 1/4 pound butter in a large skillet, add the prepared pieces of rabbit, and brown them quickly on all sides, being careful not to permit the butter to burn. When the pieces are nicely colored, reduce the heat, add 2/3 cup dry white wine, cover, and simmer very gently for about 45 minutes, or until the rabbit is tender. Remove the cover and add 2 tablespoons fresh tarragon leaves or 1 teaspoon dried tarragon which has soaked in 1/4 cup white wine for 30 minutes. Increase the heat, turn the pieces of meat to distribute the tarragon, and continue to cook for another 5 minutes. Remove the pieces of rabbit to a heated platter, add 1/2 tablespoon meat glaze to the sauce in the pan, and pour this over the rabbit. Serve immediately. If desired, the liver may be sautéed in butter for 5 minutes and added to the dish just before serving.

Woodchuck or Muskrat Pie

Originally Published October 1950

Skin and clean a young woodchuck or muskrat and remove the kernels under the front legs and in the small of the back. Soak overnight in water seasoned with a handful of salt. In the morning wash, rinse, and wipe the animal dry. Put the meat in a large pan, cover with fresh water, and add a large bouquet garni composed of 6 sprigs of green celery leaves, 1 large bay leaf, and 2 sprigs of fresh thyme, all tied together, an onion stuck with a clove, 10 peppercorns, and salt to taste. Cook for about 2 hours, or until the meat is tender, skimming the broth from time to time. Remove the meat, discard the bouquet garni, and reduce the cooking liquid over a high flame to about 1 quart. In the reduced liquid cook until tender 2 onions, sliced, and 1 1/2 cups each raw potato cubes, chopped celery, and chopped carrots.

Remove the meat from the bones and cut it into small pieces. Put the meat in a deep baking dish and add the cooked vegetables. Strain the stock and reduce it to 1 generous cup. Add 3 tablespoons sherry and stir in 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter. Pour the sauce over the meat in the baking dish. Top with 1 cup mushroom caps, cooked in butter and drained, and cover the top with flaky pie pastry. Moisten the edges and press them carefully around the rim of the dish. Cut several gashes in the pastry to allow for the escape of steam. Brush with melted butter and bake in a hot oven (425° F.) for 10 minutes, or until the crust is brown.
keywords
meat
the way we cooked