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Susan Rebecca White Blog: Restaurant Eugene thing is one week away. | Susan Rebecca White

Restaurant Eugene thing is one week away.

In anticipation for the dinner at Eugene’s I’m doing next Tuesday, I’m thinking about the traditions behind indigenous southern cooking. Now I have a feeling we will be eating fairly high on the hog at the Eugene’s dinner, but am wondering if any of y’all have ever eaten the following “real country” foods:

  • squirrel:
  • rabbit:
  • venison:
  • quail:
  • raccoon:
  • possum:

I’ve only eaten three of them: rabbit, venison and quail. There was a study that came out a few years ago that said that raccoon is actually a lean and healthful meat. Who knew? I wish that squirrel tasted delicious, because I have a major vendetta against the little things after they ate half of the bounty of my summer garden…

Maybe if you brine the squirrel for a good long time and then braise it? Any recipes?

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