Well hello again fellow archers, it’s time to share a recipe or two. I prepared this meal using a couple of squirrels I recently shot, but rabbit , partridge, or whatever game you have on hand will work fine.

I sectioned out the legs and back of the squirrels so I could fry and cook them evenly.

Soak the meat in buttermilk in the refrigerator for a couple of hours or overnight; this will add flavor, and the lactic acid in the buttermilk acts as a tenderizer.

Drain the excess buttermilk just prior to coating with the spice blend.

Spice blend
(Good blends can be purchased, but I prefer making my own.)
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoons paprika
1 tablespoon filé gumbo powder or ground sage
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
1 cup all purpose flour

Mix all ingredients in a gallon plastic bag for ease in coating, add drained meat just prior to frying, and shake till coated.

Red Beans and Rice
2 tablespoons butter or oil
1/2 yellow onion diced
1 cup white rice
2 cups chicken broth or water
1 cup pre-cooked red kidney beans

In a 2-quart saucepan, cook onion in butter till tender, add broth, rice, and beans, and cook till tender about, 15 minutes. Salt and pepper to taste.

For the main dish
1/2 cup olive oil or vegetable oil
1 kielbasa thickly sliced
1/2 yellow onion sliced
1 bell pepper sliced
1 rib celery thinly sliced
1 jalapeño chopped
1-2 tomatoes diced
3 cloves garlic chopped
1/4 cup chopped cilantro or parsley
1 cup white wine
1 tablespoon salt
1 teaspoon black pepper

In a large skillet, heat the 1/2 cup of oil. Dredge the meat in the spice mix and fry on moderate heat for 10-15 minutes. Turn frequently. Then add all remaining ingredients except the white wine. Cook 5 -7 minutes, then add the wine, and simmer another 5-10 minutes. You may want to prepare this dish in a covered skillet making sure the meat is fully cooked and tender. You may need to add a little water throughout the cooking so the pan does not dry out and to ensure that you have a sauce.

To serve, plate the rice and beans and top with Cajun meat. Serve with rustic bread or corn bread. Have a bottle of tobacco sauce nearby for those with a bolder constitution.

I hope you find the time to try these recipes with friends or loved ones. Enjoy! Until next time, shoot straight and eat well.

– Chef Bill Campbell