“Alligator Stew”
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- By Heather Sifton, Toronto and North York Hunt (ON)
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Catfish Stew
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- By Tommy Lee, Belle Meade Hunt (GA)
Country Captain
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- By William Getchell
With the formal hunting season upon us, it’s time to add new hunt breakfast recipes to our collection! The following recipe, sent to us by Bill Getchell, comes with an interesting history and a connection to a famous American foxhunting general and Master of Foxhounds. We have a wonderful resource of recipes (point your cursor to the Social dropdown menu), and we invite your additions.
Country Captain has been a staple of southern cooking since the first half of the nineteenth century. Originating in India, the name may be a corruption of Country “Capon.” Legend has it that a British sea captain in the spice trade brought it to the United States through the ports of Savannah and Charleston.
Mary (“Miss Mamie”) Bullard of Columbus, Georgia revived the recipe for her frequent guest, Franklin D. Roosevelt, and later served it up for Army officers passing through nearby Fort Benning, including the Master of the Cobbler Hunt, General George S. Patton. In the early days of World War II, Patton sent a message to the Bullards: “If you can’t give me a party and have Country Captain, meet me at the train with a bucket of it.” In Patton’s honor the U.S. Army added it to the Meal, Ready-to-Eat (“MREs”) rations in 2000.
Crustless Spinach Quiche
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- By Patricia Deacon, West Hills Hunt (CA)
It’s ridiculously easy!
English Muffin Strata with Cranberries and Spicy Sausage
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- By Valerie Archibald Embrey
Famous Smoked Mac and Cheese
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- By Pat Loftus, Andrews Bridge Foxhounds (PA)
An Andrews Bridge favorite!
Ham and Swiss Cheese Loaf
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- By Gill von Teichman, Toronto and North York Hunt (ON)
This is a hugely popular, high cholesterol, make-ahead-and-freeze hunt breakfast dish. Pulled from the freezer, baked and served with a green salad, it is perfect to feed lots of people.
Hearty Breakfast Casserole
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- By Karen Montcrief, Belle Meade Hunt (GA)
Incredibly Simple But Delicious Chili
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- By Wendy Radan, London Hunt (ON)
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
Layered Meatball Bake
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- By Judy Bernaldo, Stonewall Hounds (VA)
New Mexico Green Chile Stew
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- By Nancy Ambrosiano, Caza Ladron Hunt (NM)
(with a nod to the Santa Fe School of Cooking)
Serves 8
Pork Loin with Almond-Cherry Sauce
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- By Robbie Gilmore, Belle Meade Hunt (GA)
Rough Rider Venison Chili
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- By Karen Montcrief, Belle Meade Hunt (GA)
Chili freezes well, and is always great after a cold day hunting.
Tuscan Pork Loin
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- By Deborah Furmage Massie, Thornton Hill Hounds (VA)
Serves 8-10. Very colorful at Christmas.
Why Worry Quiche
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- By Martha E. Jennings, Why Worry Hounds (SC)
This quiche is a hardy dish with great flavor.
Wild Boar Stew in a Honey, Cinnamon and Ginger Sauce
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- By Claire Buchy Anderson, Santa Ynez Valley Hounds (CA)
We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.
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