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Interuptus Cautious.

Interuptus Cautious.
CJ

CJ

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NEVER interrupt a NASCAR fan while he is watching his race!

You all may think I'm a geek - well ya I am - but I'm a contryfied geek!! Look at what my Brother bagged last night...

Damn interuptus NASCAR us... :) (compound bows rule!)

attachment.php
 
if it was bugging me during a race the same thing would of happened lol.
 
Are you countryfied enough gut, skin & cook the varmint?:shooter:
I think you can substute possum for nutria in this recipe.:rolleyes:

RECIPE FOR NUTRIA SAUCE PICANTE

Prepare the nutria meat. Thoroughly cover the meat with tenderizer and Cajun seasoning (Tony Chachere's is the best) overnight for best results. If pressed for time, cover meat with tenderizer and Cajun seasoning, and let sit for at least 1/2 hour. Cut meat into bite-sized pieces for best flavor. Use 3 to 4 pounds of meat for the following sauce recipe. If the hungry-man's portion is desired, use 5 pounds.

On low heat, in large pasta pot or good-sized heavy pan, slowly cook seasoned meat in 1 pound of real butter (with salt) until golden brown (about 20 minutes). Add 1 cup of chopped onions, 1 cup of chopped shallots, 1 cup of diced green bell peppers, 1 cup of diced celery, 1 teaspoon of salt, 1 teaspoon of A-1 Sauce and 1 teaspoon of white pepper. Continue to heat on low, cooking for an additional 20 minutes.

Turn heat up to medium temperature, add 2 large cans of Ro-Tel diced green chilies and tomatoes - use medium or hot flavors to suit taste. Stir constantly for 10 more minutes to avoid burning the meat or the butter. Add 1 package of instant brown gravy. Only add the package contents. Do not add water as the package instructions indicate for making actual gravy. Tony's also sells a pre-made dark roux in a jar. If using this, add 1 Tablespoon of Tony's Dark Brown Roux. Turn heat to simmer. Add 2 large cans of your favorite tomato sauce (Prego, Ragu, Hunt's, etc.). My best results have been with Hunt's canned sauce -- use the garlic-and-herb-flavored sauce. Allow to simmer for 30 minutes. If sauce becomes thick, thin with small amounts (1/2 cup or less) of water. Taste for salt & pepper seasoning, and adjust according to taste.

For a traditional Cajun dish, serve sauce in large bowl with an ice cream scoop of rice in the middle. For a traditional American dish, serve sauce in large bowl poured over pasta or egg noodles.
 
This is copied from the NC CO-OP site.

OPOSSUM Information

"When eating opossum, it's always a good idea to eat in pairs. That way one of the two can always be watching for traffic."

Opossum should be handled in accordance with the general rules for game in the field. The blood should be drained and the entrails removed. The body cavity should be wiped clean. When hung for 48 hours, they are ready to be skinned and cooked.

Opossum meat is light colored and tender. Excess fat may be removed, but there is not a strong flavor or odor contained in the fat. Chill to firm up fat for easy removal.

If possible, trap 'possum and feed it on milk and cereals for 10 days before killing. Clean, but do not skin. Treat as for pig by immersing the unskinned animal in water just below the boiling point. Test frequently by plucking at the hair. When it slips out readily, remove the 'possum from the water and scrape. While scraping repeatedly, pour cool water over the surface of the animal. Remove small red glands in small of back and under each foreleg between the shoulder and rib.
 
To have an entire species of animal removed from the planet; Tell a large Cajun community the animal is very good eating and it is illegal to shoot. :D
resulting extinction should not take more than three months.:cool:
 
nice shot, by the way.:shooter:
 
IOPort51 said:
To have an entire species of animal removed from the planet; Tell a large Cajun community the animal is very good eating and it is illegal to shoot. :D
resulting extinction should not take more than three months.:cool:
Click to expand...

How right you are IO! I remember living in southwest Louisiana, you'd ask what are we eating & they'd say "It'sa $10,000 dolla fine to et dat.":eek:
 
LongHorn said:
Are you countryfied enough gut, skin & cook the varmint?:shooter:
I think you can substute possum for nutria in this recipe.:rolleyes:

RECIPE FOR NUTRIA SAUCE PICANTE

Prepare the nutria meat. Thoroughly cover the meat with tenderizer and Cajun seasoning (Tony Chachere's is the best) overnight for best results. If pressed for time, cover meat with tenderizer and Cajun seasoning, and let sit for at least 1/2 hour. Cut meat into bite-sized pieces for best flavor. Use 3 to 4 pounds of meat for the following sauce recipe. If the hungry-man's portion is desired, use 5 pounds.

On low heat, in large pasta pot or good-sized heavy pan, slowly cook seasoned meat in 1 pound of real butter (with salt) until golden brown (about 20 minutes). Add 1 cup of chopped onions, 1 cup of chopped shallots, 1 cup of diced green bell peppers, 1 cup of diced celery, 1 teaspoon of salt, 1 teaspoon of A-1 Sauce and 1 teaspoon of white pepper. Continue to heat on low, cooking for an additional 20 minutes.

Turn heat up to medium temperature, add 2 large cans of Ro-Tel diced green chilies and tomatoes - use medium or hot flavors to suit taste. Stir constantly for 10 more minutes to avoid burning the meat or the butter. Add 1 package of instant brown gravy. Only add the package contents. Do not add water as the package instructions indicate for making actual gravy. Tony's also sells a pre-made dark roux in a jar. If using this, add 1 Tablespoon of Tony's Dark Brown Roux. Turn heat to simmer. Add 2 large cans of your favorite tomato sauce (Prego, Ragu, Hunt's, etc.). My best results have been with Hunt's canned sauce -- use the garlic-and-herb-flavored sauce. Allow to simmer for 30 minutes. If sauce becomes thick, thin with small amounts (1/2 cup or less) of water. Taste for salt & pepper seasoning, and adjust according to taste.

For a traditional Cajun dish, serve sauce in large bowl with an ice cream scoop of rice in the middle. For a traditional American dish, serve sauce in large bowl poured over pasta or egg noodles.
Click to expand...


Dang that thare sounds good yea!:) Just like Grammaw use to make!:notworthy:
 
Horn, you missed two steps.
First step: Nail it to a board.
Do all the cooking.
Second step: Throw away the possum and eat the board.
 
KenB said:
Horn, you missed two steps.
First step: Nail it to a board.
Do all the cooking.
Second step: Throw away the possum and eat the board.
Click to expand...

Do tell, is that the "Cedar Plank" thing I've been hearing about?:laugh:
 
Last edited:
Now you do have to careful when it comes to cedar.
Several years ago, a co-worker took a group of clients to our company deer lease. Arriving rather late in the evening, without enough time to properly scrounge for wood for the bbq pit, he built a fire using some old cedar fence posts and proceeded to fix up a batch of chili. Now apparently it didn't taste too bad, so they all had a good bait. All was well until about three the next morning - then the grumbling and rumbling began. There was only one commode in the old camphouse, so there was a scramble through the front and back door to find relief. Needless to say, there weren't many entries in the Deer Taken Log the next morning, but Dwight's chili made the record books on how fast you could get hunters out of the camphouse, and how many rolls of TP were used in one weekend.
 
your blaming the cedar?

KenB said:
Now you do have to careful when it comes to cedar.
Several years ago, a co-worker took a group of clients to our company deer lease. Arriving rather late in the evening, without enough time to properly scrounge for wood for the bbq pit, he built a fire using some old cedar fence posts and proceeded to fix up a batch of chili. Now apparently it didn't taste too bad, so they all had a good bait. All was well until about three the next morning - then the grumbling and rumbling began. There was only one commode in the old camphouse, so there was a scramble through the front and back door to find relief. Needless to say, there weren't many entries in the Deer Taken Log the next morning, but Dwight's chili made the record books on how fast you could get hunters out of the camphouse, and how many rolls of TP were used in one weekend.
Click to expand...
 
Ever heard the term "a dose of salts"? Those posts were cut from tamarix (aka salt cedar), not true, red cedar. And no doubt there were more than a few :beer::beer: involved.
 
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