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Other Foods: Soup ( 2 recipes )
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Marsh Hen Stew
n/a (Hits: 327)
Most important - skin them, don’t pluck them!
Cut them in half after skinning. We always did a breast half, and thigh- drumstick half.
Parboil hens for several minutes in salted water with white vinegar in it, then drain. This takes out the blood and removes the fishy taste.
S&P and flour them, then brown in oil or butter and remove.
Sauté a lot of sweet onions and mushrooms (optional) then put birds back in skillet and cover with onions.
Add some beef stock or beef broth, cover and cook for a while.
Remove birds and add flour and water to make gravy. Don’t forget to taste the gravy for seasoning
We always served the birds over rice and covered it all in the good onion gravy. Done this way marsh hens are absolutely wonderful!
This recipe was provided to CharlestonFishing.Com by a friend of Penfishn.
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Potato-Oyster Stew
n/a (Hits: 126)
Drain oysters, reserving liquid. Using kitchen shears, cut through oysters 6 to 8 times. Set aside. Place potato in a medium saucepan; add water and salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain, reserving liquid. Saut onion and celery in butter in a 3-quart saucepan until tender. Stir in flour and cook 1 minute. Gradually add reserved potato liquid and half & half; cook over medium heat, stirring constantly, until the mixture is slightly thickened. Stir in cubed potato, oysters, reserved oyster liquid, garlic powder and next 2 ingredients. Simmer 8 to 10 minutes or until edges of oysters curl. Garnish, if desired.
Yield 6 1/2 cups.
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