Unusual/ Exotic Recipe Thread

[pin]

Post some unusual but good recipe's

Crispy Fried Frog Legs2 to 2 1/2 pounds small frog legs

1/3 cup lemon juice

crushed ice

1/3 cup milk

2 eggs -- separated

2 teaspoons vegetable oil

salt and pepper

2 cups all-purpose flour

vegetable oil for deep frying

Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain.
Serves 4 to 6.


Frog Leg Sauce Piquant

Ingredients:
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds frog meat (15 to 20 legs) or 8 to 10 carcass
salt cayenne pepper


Directions:
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes.

Stir in the butter and add the onion, celery, green pepper and garlic and sauté' for 5 minutes or until soft.

Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and
simmer over low for 45 minutes.

Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and sauté' until lightly brown about 3 minutes on each side. Add the eggs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice.

 

[ortiz34]

Puke

 

[pin]

Puke

What kind of puke? Yak puke? camel puke?

Boiled like in a stew? Or sauteed with veggies?

 

[rsnoble-im-back]

LOL, any recipee with an ingredient "carcass" has to kick ass.

 

[SaladFork]

What are Rocky Mountain oysters? They are that part of the bull that is removed in his youth so that he may thereby be more tractable, grow meatier, and behave less masculine. When the calves are branded, the testicles are cut off and thrown in a bucket of water. They are then peeled, washed, rolled in flour and pepper, and fried in a pan. They are considered to be quite a delicacy. Like other organ meats, testicles may be cooked in a variety of ways – deep-fried whole, cut into broad, thin slices, or marinated. At roundups in the old West, cowboys and ranch hands tossed the meat on a hot iron stove. When the calf fries exploded, they were done?

Eating animal genitalia dates back to ancient Roman times, when it was believed that eating a healthy animal’s organ might correct some ailment in the corresponding human organ of the male person eating it. Because of this belief, the practice continues to the present day, especially in Asia, where animal genitalia are considered an aphrodisiac.

The rugged folks of the Rocky Mountain region are not squeamish. Testicle festivals are held every spring and fall in Montana. These festivals can be very rowdy and may not be the best place to bring your children. If you can’t get to a festival, many restaurants and bars in Montana, Idaho, and Kansas serve Rocky Mountain oysters all year long and with less fanfare.

2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.

** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favorite hot pepper sauce.

 

[pin]

What are Rocky Mountain oysters? They are that part of the bull that is removed in his youth so that he may thereby be more tractable, grow meatier, and behave less masculine. When the calves are branded, the testicles are cut off and thrown in a bucket of water. They are then peeled, washed, rolled in flour and pepper, and fried in a pan. They are considered to be quite a delicacy. Like other organ meats, testicles may be cooked in a variety of ways – deep-fried whole, cut into broad, thin slices, or marinated. At roundups in the old West, cowboys and ranch hands tossed the meat on a hot iron stove. When the calf fries exploded, they were done?

Eating animal genitalia dates back to ancient Roman times, when it was believed that eating a healthy animal’s organ might correct some ailment in the corresponding human organ of the male person eating it. Because of this belief, the practice continues to the present day, especially in Asia, where animal genitalia are considered an aphrodisiac.

The rugged folks of the Rocky Mountain region are not squeamish. Testicle festivals are held every spring and fall in Montana. These festivals can be very rowdy and may not be the best place to bring your children. If you can’t get to a festival, many restaurants and bars in Montana, Idaho, and Kansas serve Rocky Mountain oysters all year long and with less fanfare.

2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.

** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favorite hot pepper sauce.

QIC!!!! My wife is a farm girl from Wyoming. She likes rocky mountain oysters. I swore I'd never try them, but she insists they're good. Thats funny dude. Good post. I can't believe I didn't think of that.

 

[pin]

Venison Steak Marinade

Ingredients
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1-2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak
Directions
1 Mix all marinade ingredients together in a small measuring cup.

2 Place venison steaks in a large zip lock bag.

3 Pour marinade over steaks and seal bag.

4 Place bag in a flat casserole dish so that the steaks are in a single layer.

5 Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.

6 Drain marinade and grill steaks to desired doneness.

7 Double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

 

[jiggagold]

Puke

im not an avid member like most people here in the c and c, but that avatar is fuckin funny bro

 

[hog#head#cheese]

Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum 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 possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

 

[pin]

Got a recipe?

 

[chris302001]

Venison Steak Marinade

Ingredients
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1-2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak
Directions
1 Mix all marinade ingredients together in a small measuring cup.

2 Place venison steaks in a large zip lock bag.

3 Pour marinade over steaks and seal bag.

4 Place bag in a flat casserole dish so that the steaks are in a single layer.

5 Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.

6 Drain marinade and grill steaks to desired doneness.

7 Double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

Good stuff. I'd double the marinating time if you shot the animal while it was running. 'specially lopers.......

 

[pin]

Good stuff. I'd double the marinating time if you shot the animal while it was running. 'specially lopers.......

I've never had antilope. My wife does't care for it , but I really want io try it. I has going to go hunting in WY this year but I didn't get my non resident licence and tags soon enough.

Got any antilope recipes?