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-=> Ben Collver wrote to Dave Drum <=-

 DD> Title: Moose & Squirrel Meat Balls

 BC> Wow, what an unlikely recipe. Thanks!

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Rocky Mountain Muffins
 BC>  Categories: Muffins
 BC>       Yield: 24 Muffins

I've got lots of T-I-C recipes ........... many of which have been
made and approved ------

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Squirrel in Cream
 Categories: Game, Dairy, Citrus, Beef
      Yield: 6 Servings
 
      2 sm Squirrels; cut up
      1 md Onion; fine chopped
    1/2 ts Leaf thyme
      4 oz Can sliced mushrooms; drain
      1 c  Beef bouillon
      1 c  Sour cream
      2 tb Lemon juice
      3 tb Flour
           Minced parsley
 
  Marinate squirrel overnight in refrigerator in salted
  water. Before cooking, remove squirrel pieces; drain
  and pat dry. Place squirrel, ham, onion, thyme and
  mushrooms in Crock-Pot. Pour in bouillon, moistening
  well.
  
  Cover and cook on Low for 8 to 10 hours.
  
  Before serving, turn to High. Combine sour cream, lemon
  juice and flour. Remove squirrel to a warm platter. Stir
  sour cream mixture into Crock-Pot. Cook until thickened.
  
  Spoon sauce over squirrel and sprinkle with parsley.
  
  Serves 6
  
  Recipe By: Rival's Crock-Pot Slow Cooker Cuisine; 1995
  
  UDD NOTE: DO NOT!!!! use squirrels found in the yard.
  Use only fresh road-killed or hunted tree rats. Expired
  squirrels found in the yard may be hazardous to your
  health.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rocky Mountain Oyster Stew
 Categories: Beef, Vegetables, Breads, Wine
      Yield: 8 servings
 
      2 lb Large bull's testicles
      1 c  A-P flour
           Salt & fresh ground pepper
    1/8 c  Canola oil
      2 ts Chopped garlic
      2 c  Sliced white onions
    1/4 lb Stick unsalted butter
    375 ml Red wine
    1/8 c  Tomato paste
      1 ts Freshly chopped chives
      1 ts Freshly chopped parsley
           - leaves
      1    Loaf crispy French bread
           - (baguette), sliced and
           - toasted
 
  Recipe courtesy of Robert Irvine
  
  Set the oven @ 350ºF/175ºC.
  
  Remove outer membrane from the testicles and slice into
  1-inch disks. Toss into flour, seasoned with salt and
  pepper, and shake of any excess. In a large oven proof
  skillet add canola oil and heat until it gets to the
  smoking point. Add garlic and onions and saute until
  cooked, tossing quickly so as not to burn the garlic.
  Remove from pan and set aside.
  
  In the same pan with the oil residue, add the butter and
  place the disks of the testicles, flat side down, into
  the hot skillet. Cook until golden brown on both sides.
  Add the wine, stir in tomato paste until well
  incorporated, then add back the sauteed onion and garlic
  mixture. As the dish cooks it will thicken because of
  the flour dusting on the testicles. Continue to cook on
  top of the range for about 15 minutes, then place the
  pan into the preheated oven for another 30 minutes or
  until testicles are tender. Remove from oven and adjust
  seasoning. Let rest for approximately 10 minutes so
  flavor enhances. Garnish with chopped herbs and crispy
  bread.
  
  MAKES: 8 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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