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Tarheel Jugged Small Game

2 pounds Older small game - (to 3 lbs) -- cut serving pieces
2 teaspoons Paprika
1/2 cup Flour -- seasoned with
1 1/2 teaspoons Salt -- and
1/8 teaspoon Freshly-ground black pepper
1/3 cup Lard - (to 1/2 cup)
1/2 cup Chopped celery
1/4 cup Chopped parsley
1/2 cup Raw long-grain rice
2 cups Water - (to 3 cups)
6 Whole cloves
3 Onions
1/2 teaspoon Dried thyme
1/2 Bay leaf
2 tablespoons Catsup
1/2 Lemon -- sliced thin
2 tablespoons Butter


Dust Meat with paprika, then dredge with seasoned flour. Fry in hot lard for 10 to 15 minutes, turning the pieces. Remove to jug, crock, or casserole. Saute celery, parsley, and rice in drippings, stirring, until rice is browned. Add 2 cups water and boil for 10 minutes; pour over meat. Add cloves, onions, thyme, bay leaf, catsup, and lemon, and add enough more water to cover meat. Cover dish and bake at 275 degrees for 3 hours, or until very tender. Thicken sauce with flour as desired; add butter and correct seasonings.
This recipe yields 4 to 6 servings.





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