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Alligator Soup -
Calls for tomato sauce, flour, vegetables, sherry, and seasonings. Serving four to six.
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Alligator Stew -
Uses tenderloin, milk, chicken broth, vegetables, herbs, and seasonings. Serves eight.
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Armadillo Stew -
Calls for tomato juice, bacon, onion, peas, and carrots.
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Bear Stew -
Presents two different recipes.
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Becsinalt Fogolyleves (Quail Soup) -
Contains mushrooms, sour cream, flour, and a variety of veggies.
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Big Bear Stew -
Combines meat, flour, seasonings, and beef broth. Makes eight.
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Bison Stew -
Includes crock pot and stove top methods for making this recipe which includes Adzuki beans, rice, and tomato.
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Classic Tuscan Wild Boar Stew -
Made with tomato paste, vegetables, and herbs. From the Broken Arrow Ranch.
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Crow Stew -
Made with mushrooms, vegetables, stock or gravy, and three birds.
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Elk Stew with Acorn Dumplings -
Six serving dish by Recipe Cottage using bacon, vegetables, eggs, and milk.
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Frog Leg Stew -
Made with dry white wine, flour, carrots, and canned tomatoes.
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Fruit Bat Soup -
Native recipe from the Caroline Islands using ginger, coconut cream, and scallions.
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Game Bird Stew -
Calls for celery, onions, peppergrass seed, peas, and cayenne pepper. Six servings.
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Granny's Rattlesnake Stew -
Combines chicken broth with stewed tomatoes, soy, potatoes, flour, and peanut oil.
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Iguana Stew -
Recipe from Hotel Mopan in Belize City.
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Kangaroo Soup -
Eight serving recipe using the tail and ground beef with vegetables. By Recipe Cottage.
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Lentil Pheasant Soup -
Made with chicken broth, tomatoes, sherry, herbs, and seasonings. Serves one.
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Martin County Center: Beaver Stew -
Made with bacon grease, potatoes, flour, and celery. From NC Cooperative Extension.
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Raccoon Stew -
Calls for a variety of vegetables and your choice of seasonings.
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Squirrel Stew -
From the North American Hunting Club. Recipe calls for a Dutch oven.
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Woodchuck (Groundhog) Stew -
Recipe that uses few ingredients. From NC Cooperative Extension.
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