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Southern Buzzard Bake

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Southern Buzzard Bake

Postby terry08 » Thu Sep 11, 2014 7:21 am

It has been said that if it swims, walks, flys, or crawls. Folks down South will eat it.
One of the finest southern cuisines, is often times overlooked by even the most diehard Southern Sportsman. The Buzzard, commonly known in the South as Road Turkeys, is chock full of protein and flavor. They, like the catfish are scavengers. But like the soft shell turtle, when prepared properly folks will rave about the many different flavors they provide. Your taste buds will be screaming with joy. You will experience the flavors of many varieties of meat, all in one dish. From beef, pork, squirrel, opossum, coon, snake, turtle, venison, dog, cat and the list goes on.
So for the ones who have not tried this fine Southern fare, which by the way we are blessed with a overabundance of. I will gladly post this old family recipe. I would hope that everyone of you will try it and see what you have been missing in your diet.

BON APPÉTIT

Utensils Needed :

I would highly recommend a Can Cooker. If you don't have one, I would suggest that you purchase one. Every Southerner should own one. The Cooker, can be used with any heat source. Although you can cook the meal indoors, the wonderful aroma it produces will have your guests wanting to leave the house. For this reason I prefer outdoor cooking.
A wooden spoon for serving, do not use a metal spoon, I repeat, no metal spoon. The acidity in this dish will desolve a metal spoon. Thus rendering it unsafe to eat. Wood spoon only.
For those who don't have a Can Cooker. Here's a link.
http://www.cancooker.com/

Ingredients:
Three large deboned buzzard breasts.

Including the liver & gizzard from each bird.

1 large onion coarsely chopped
5 lbs red new potatoes quartered
1 lbs of carrots diced bite size
5 stalks celery diced
1 each red & yellow bell pepper coarsely chopped
4 bay leaves
1/4 cup kosher salt
Black Pepper to taste
Creole Seasoning to taste
1Tbs whatsthatthere sauce
1 16 oz can budwiser beer
2 quarts chicken broth.

Spray Cooker with cooking spray.
Place onions in first, then remaining veggies.
Add the breasts, gizzards and livers.
Pour the broth, beer and add the dry seasons.
Place the lid on and latch. Cook until you get a steam from the vent, reduce heat and cook for one hour. Remove from heat, let stand five minutes before serving with wooden spoon. Serve with cat head biscuits & plenty cold Budwiser.
A COUNTRY BOY CAN SURVIVE
HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE

Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.
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Re: Southern Buzzard Bake

Postby brewer03 » Thu Sep 11, 2014 9:48 am

making note to self if ever at a place where Terry08 is using can cooker and wooden spoon, eat sardines from the truck and not what he has prepared
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Re: Southern Buzzard Bake

Postby Spitfire » Thu Sep 11, 2014 12:52 pm

Or just drink the beer....
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Re: Southern Buzzard Bake

Postby jbullard1 » Thu Sep 11, 2014 3:06 pm

I'm with spitfire on this one just drink the cold beer and stay upwind of the cooking
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Re: Southern Buzzard Bake

Postby huntall » Thu Sep 11, 2014 3:22 pm

:shock:
"TEAM 6"
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Re: Southern Buzzard Bake

Postby RSB » Thu Sep 11, 2014 6:08 pm

:shock: :nono:
A government which robs Peter to pay Paul can always depend on the support of Paul.
- George Bernard Shaw
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Re: Southern Buzzard Bake

Postby LadyHunter » Thu Sep 11, 2014 8:04 pm

Drink the beer and toss the food, and while your at it you might want to check to see what the cook is drinking, it sounds like way more than beer!
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Re: Southern Buzzard Bake

Postby terry08 » Fri Sep 12, 2014 5:59 am

Y'all must be displaced Yankees, a real Southerner, will try anything once.
By the way, avoid harvesting your road turkey, over road kill skunk. It is still edible but the very enhanced aroma will usually cause all guests to promptly leave without even a thank you or goodbye.
A COUNTRY BOY CAN SURVIVE
HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE

Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.
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