Weird Recipes

Some weird recipes for all you culinary artists


1 pound beaver livers
1/2 cup fine dry bread crumbs
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped dill
1/4 teaspoon cayenne
1 1/2 tablespoons lemon juice
2 tablespoons chopped parsley

Roll the beaver livers in the crumbs. Melt 2 1/2 tablespoons of butter in a skillet and add the beaver livers. Cook, turning the livers carefully, until golden brown on all sides. Place livers on paper towels and sprinkle with salt, pepper, dill and cayenne. Add the remaining butter to the skillet. After it melts, add lemon juice and parsley. Do not brown. Pour sauce over livers and serve immediately.

Variations of this dish were served in many fine restaurants around the western United States and Canada during the height of the fur trade. If you use your imagination, just about any animal part can be fried in this manner.

  Recipe No. 2 - BUFFALO GOULASH   

2 pounds buffalo meat, cubed
2 tablespoons oil
2 large onions, chopped
1 small tomato, chopped
1 teaspoon tomato paste
1 teaspoon salt
1 bay leaf
1 cup boiling water
2 large raw potatoes, diced
1 small green pepper, seeded and chopped

Heat the oil in a large saucepan, add the onions and cook until golden brown. Add the meat, tomato, tomato paste, green pepper and salt. Cook, while stirring, over medium heat until the meat is browned. Reduce the heat, add the water and bay leaf, cover and simmer 1 1/2 hours. Remove the meat, strain any gravy and return the meat to the pan. Add the potatoes and simmer for 1 hour.

This is the modern version of an old Native-American recipe. It can be done with any variety of ingredients, quite often with corn or whatever happens to be available at the time. Whether you're in Budapest or Butte, hey, goulash is goulash.

  Recipe No. 4 - BASS BREAD   

2 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/2 cup vegetable shortening
2 eggs
1 cup bass meat, chopped
1/4 cup chopped nuts
3 teaspoons lemon juice

Preheat oven to 350 degrees. Sift together flour, salt, baking powder and baking soda. Gradually add sugar as you cream the shortening until light and fluffy. Add the eggs, 1 at a time, beating for 1 minute after each addition. Add the bass, nuts and lemon juice and mix well. Add the flour mixture in 2 portions, mixing only until all the flour is dampened. Place batter in a greased 9x5x3-inch loaf pan. Bake 1 hour.

Truly an angler's delight, this dish can be enjoyed with smallmouth or largemouth bass by smallmouth or largemouth fishermen.


1 cup shortening
2 cups light brown sugar
1 teaspoon baking soda
1/2 teaspoon grated nutmeg
3/4 teaspoon cinnamon
3 ounces unsweetened chocolate, melted
2 eggs
2 1/2 cups flour
1 cup buttermilk
1 cup chopped acorns
8 ounces chipmunk meat, diced
1/2 tablespoon olive oil

Cream the shortening with the brown sugar. Mix in the baking soda, spices and melted chocolate. Beat in the eggs. Add the flour alternately with the milk and then stir in chopped acorns. Chill the dough for 1 to 1 1/2 hours. Preheat oven to 375 degrees and drop teaspopns of dough onto lightly greased cookie sheets. Bake for 14 to 18 minutes. Place chipmunk meat and oil in pan and heat until brown. Press a bit of meat into the center of each cookie immediately after removing from oven. Let cookies cool before serving. This recipe should yield about 36 cookies but once kids find out what the ingredients are, they won't last long!


2 pounds porcupine meat (dequilled)
1 cup white wine
3/4 cup olive oil
3 tablespoons minced parsley
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 teaspoon salt
1/4 cup chopped onions

Chop meat into chunks and marinate with the remaining ingredients for 4 to 5 hours in the refrigerator. When ready to cook, place the mixture in a shallow pan and then place under a preheated broiler. Broil about six minutes while turning once. When serving, place porcupine quills around plate for decoration. The quills also make for excellent aftermeal toothpicks. Some hardy oldtimers have even been known to use them as dental floss.

  Recipe No. 8 - SNAKE CAKES   

1 pound snake meat
3 eggs
1/2 cup mayonnaise
1 1/2 tablespoons bacon bits
1/2 cup chopped onions
1 teaspoon chopped chives
1 tablespoon lemon juice
1/2 cup coarse, fresh bread crumbs
3/4 cup flour
fine fresh bread crumbs

Mix snake meat, 1 egg, mayonnaise, bacon bits, onions, lemon juice and the coarse crumbs. Place in a sieve and then drain. Put the flour on a sheet of wax paper and the fine crumbs on another. Beat the remaining 2 eggs then heat equal parts of butter and oil to a depth of 1/4 inch in a skillet. Shape the snake mix into bite-sized pieces and drop into the flour. Coat with flour, then with eggs and finally with crumbs. Brown on both sides in hot oil.

Any snake will do but we recommend garden snakes. They're easy to find and not dangerous. Reach into a woodpile on a chilly morning and you'll often find a whole family napping. Volunteers, anyone?

  Recipe No. 10 - GOPHER HEART STEW   

3 gopher hearts
2 pounds gopher meat cut into cubes
3 tablespoons vegetable oil
1/2 cup chopped tomatoes
1/2 cup diced turnips
1/4 cup chopped onions
6 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
3 large carrots cut into quarters
6 medium potatoes cut up
Assorted gopher bones

Brown the hearts and meat on all sides in the oil in a frying pan. Then place in a heavy kettle or Dutch oven. Add water, tomatoes, gopher bones, salt and pepper. Bring to a boil, cover, reduce the heat and simmer for 1 1/2 hours. Heat the butter in the pan, add the turnips, onions and carrots and saute until the onions are light brown. Add the browned vegetables and potatoes to the stew. Cook uncovered for 30 to 40 minutes or until the potatoes are tender.

This should serve 5 hearty appetites. This dish was popular in the South during the Civil War. Times were tough and folks had to get by with whatever they could. Gopher hearts were supposed to improve a man's "gumption."

  Recipe No. 12 - CANARY CANAPES   

8 ounces canary meat
1 teaspoon lemon juice
1 tablespoon chopped parsley
1/2 teaspoon dry mustard
1 tablespoon white wine
1/2 cup mayonnaise
16 toast rounds
canary feathers (optional)

Dice canary meat and fry till well done. Combine the meat with the remaining ingredients and mix thoroughly. Spread on rounds of toast, stick one canary feather on each round for decoration and serve to your pet cat. This dish is extremely popular in regions of southern France where family pets are held in the highest regard.

  Recipe No. 13 - SARDINE AND PUMPKIN PIE   

Pastry for a 1-crust pie
2 large eggs
2 tablespoons molasses
1/2 cup sugar
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups pureed cooked pumpkin
1 1/2 cups milk
12 sardines

Place the pastry in a 9-inch pie shell. Brush lightly with egg white. Preheat the oven to 450 degrees. Beat the eggs with the molasses, sugar and spices until well done. Add the pumpkin and milk and mix well. Pour the mixture onto the crust and bake on the lower shelf of an oven for about 10 minutes. Lower heat to 400 degrees and bake about 30 minutes longer. Remove from oven and place sardines symmetrically on pie, one for each slice. If you have any cats try and make sure they are out of the house while you serve this dish. Either that or give them a sardine of their own.

This is one dish we've never tried but it sounds like it would taste absolutely horrible. Go ahead and try it but don't say we didn't warn you.


2 1/2 cups sugar
4 eggs, well beaten
4 cups cream
2 cups milk
4 cups pureed strawberries
2 cups chopped acorns
1 pinch of salt

Beat egg whites while slowly adding the sugar. Continue beating until mixture is thick. Add remaining ingredients and mix thoroughly. Pour the mixture into the container of an ice cream freezer and follow the manufacturer's directions for freezing. Makes about 3 quarts.

This rustic treat goes well with chocolate chipmunk cookies. The combination is great for children's birthday parties. Design a chipmunk costume for the birthday kid and watch the fun begin!

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