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nafex - Re: [NAFEX] Snake and ground hog

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  • From: "JAMES ELIE" <tomelzear@earthlink.net>
  • To: "fuwafuwausagi@muchomail.com, North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Snake and ground hog
  • Date: Sat, 15 Nov 2008 12:45:23 -0800


I have had a chance to eat snapping turtle as well. I was really not
impressed and would only consider it during times of survival. Was there a
particular way in which you prepared and cooked it?

Jim Elie


> [Original Message]
> From: fuwa fuwa usagi <fuwafuwausagi@muchomail.com>
> To: <nafex@lists.ibiblio.org>
> Date: 11/15/2008 12:26:54 PM
> Subject: [NAFEX] Snake and ground hog
>
>
> I have eaten rattler and I have eaten garter. Garter is, well, nasty.
Rattler now, that is pretty darn good eating. I think if you crossed
snapping turtle with chicken you would have rattler. Real good just on its
own on a spit over a fire.
>
> I have also had ground hog. I had no fixings at the time so it was just
cooked meat, and no proper roasting method. If I had not given up most
meats for health reasons back in 2000 I would love to try ground hog with a
kitchen available.
>
> Would like to try ground hog, roasted rare, then sliced into 3/4 inch
thick pieces and broiled with an orange/honey/soy/cayenne peeper glaze and
served with boiled red potatoes with some baked garlic and baked onions
mashed in.
>
> Re, the bones in snakes. For small ones you cook them and dry them then
pound them with rocks. You can add it to some hot water in the morning
or at lunch time, sort of like cup a soup. It thickens up and sort of
sticks to your ribs, important if you are outdoors.
>
> tfb
>
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