1093713 -- CORNED VENISON BRINE

3 qt. water 1 c. salt 1/2 c. brown sugar Salt peter the size of a walnut Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to: -----------------------1093714 -- HOW TO USE ALL THAT VENISON BY SHARON HASKINS

2 lb. venison stea 1 can mushrooms 1 qt. Mrs. Has ins' stewed tomatoes Dip venison stea s in flour seasoned with salt and pepper. Place in a heavy s illet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 q uart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat! --VERY SP ECIAL STEWED TOMATOES:--

Blanch and peel tomatoes; cut and squish until in small pieces. Add chopped ve ggies and simmer until veggies are tender, adding salt and pepper to taste. Sti r often. Use a heavy pan to stew in. I do about 3 bushels every year and we us e it for everything. -----------------------1093715 -- SMOKED DEER - REAL TENDER DRY MEAT

1. Ta e one deer (dead). A. Cut into large thin pieces. B. Soa in heav y salt brine for 20 minutes. 2. While meat is soa ing A. Dig pit 3' x 6' 2 feet deep. B. Build rac 3 feet above ground with double chic en wire and cove r. 3' x 6' pit (see diagram). C. Cover sides of pit with 3' x 8' metal roofin g. 3. Ta e meat out of salt brine and let set while you do item 4. 4. Put r oc s in bottom of pit, and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chic en wire, largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drin beer while waiting. Turn m eat often and add wood as required. 7. Dry meat to your li ing. T4544 "The G eneral" -----------------------1093717 -- VENISON STEW

 

 

 

 

 

 

 

 

 

 

 

8 2 4 2

qt. ripe tomatoes (1 pec ) med. onions, chopped stal s celery, chopped med. green peppers, chopped

 

 

 

 

 

3 2 3 2 1 3 6 1 1 1

2 lbs. meat, cubed cloves garlic onions, sliced tbsp. vegetable oil bay leaves head cauliflower potatoes, cubed carrots, cubed can tomato sauce tbsp. salt c. water Throw all in a croc pot and coo until done.

-----------------------1093718 -- VENISON STEW

3-4 lbs. venison 1/3 c. flour 1/2 c. Crisco 1 1/2 c. hot water 1 c. red wine 3 or 4 bay leaves (removes wild taste) 1 tsp. dried parsley 1 lg. onion, peeled and quartered 1 1/2 tsp. Lawry's seasoning salt 1/2 tsp. pepper 3 carrots, quartered 3-4 lg. potatoes, quartered Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in fl our. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add ca rrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Coo u ntil tender. Pressure Coo er Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Coo in pressure coo er for 15 minutes. Let cool; a dd water if necessary to ma e gravy. -----------------------1093719 -- VENISON STEW

2 lbs. stew meat (venison) 6 potatoes, diced 4 c. water 2-3 tsp. beef bouillon 1 tsp. Worcestershire sauce 2 cloves garlic, minced 1 bay leaf 1 tsp. salt 1/2 tsp. pepper 2 tsp. papri a 3 onions, quartered

 

 

 

 

 

 

 

 

2 stal s celery with tops, chopped 2 qts. tomatoes 1-2 c. lima beans 2 sm. handfuls brown rice 2 - 2 1/2 lbs. frozen mixed vegetables Brown venison in butter; sprin le with Lawry's season salt. ients in large ettle. Bring to a boil then simmer at least r may need to be added. May also be thic ened just prior to p whole wheat flour and water (mix in jar or gravy sha er). erved with home made corn bread. -----------------------1093720 -- VENISON STEW

3 lb. venison cubes (1") 2 c. herb vinegar or red wine with 6 cloves, 1 tsp. thyme, 3 bay leaves, 2 bro en cinnamon stic s 1/4 c. Worcestershire sauce 2 cloves garlic 1/2 c. flour 1/4 c. vegetable oil Chun s of 3 onions 6-8 carrots 5 stal s celery 6-8 potatoes or sm. turnips 2-3 tomatoes Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat, dredge in flour and brown in hot oil. Place m eat in Dutch oven or large pot. Add Worcestershire sauce, garlic, 1 cup straine d marinade or water and vegetable chun s. Ba e in oven 1 1/2 hours at 350 degre es or bring to boil on stove, then reduce to simmer 1 1/2 hours. If desired, th ic en with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodle s or rice. -----------------------1093721 -- VENISON STEW

2 to 3 lbs. venison, cut into 1 inch cubes 1 1/2 c. French dressing 2 carrots, pared and cut into 1 inch pieces 1 lg. onion, coarsely chopped 1 sm. green pepper, seeded and coarsely chopped 3 stal s celery, cut into 1 inch pieces 1 can (16 oz.) whole tomatoes, mashed

 

 

 

 

 

 

 

     

Combine all ingred 2 hours. More wate serving with 1/2 cu This is excellent s

 

 

 

1/4 c. quic coo ing tapioca 1 whole clove 1 bay leaf Salt and pepper Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in croc pot (slow coo er). Stir in remaining ingredi ents. Cover and coo on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.) -----------------------1093722 -- VENISON STEW

1 1/2 lb. cubed shoulder meat 3 tbsp. coo ing oil 1 onion, chopped 1 rib celery, chopped 1 beef bouillon cube 1 1/2 c. water 1/2 tsp. thyme 5 drops Tabasco sauce 4 lg. carrots, quartered 4 potatoes, quartered Flour Salt and pepper, to taste Parsley sprigs Heat oil in a large, deep frying pan. Coat meat with seasoned flour (flour, sa lt and pepper), and brown on all sides in the hot oil. Add onion, celery, bouil lon cube, water, thyme and Tabasco to the pan. Heat and stir until boiling. Tu rn the heat to simmer, cover and coo until almost tender, about 1 hour. Add ca rrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thic en the broth with quic mixing flour, adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves: 4. -----------------------1093723 -- SWEET AND SOUR VENISON STEW

2 lb. venison stew meat 1 lg. can tomatoes 1/2 c. brown sugar 1/2 c. vinegar 1 lg. onion, cut into pieces 1 lg. green pepper, cut into pieces Brown venison stew meat in oil in large Dutch oven. Add onion and coo lightly . Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won 't stic . Coo several hours until tender. The last 10 minutes of coo ing, add green pepper strips. -----------------------1093734 -- VENISON PEPPER STEAK

 

 

 

 

 

 

 

 

 

 

   

 

2 tbsp. butter 1 med. onion,sliced 1 green pepper, sliced 1/2 lb. sliced mushrooms 1 1/2 lbs. sliced venison 2 tbsp. butter 1/2 tsp. garlic powder 1/4 c. soy sauce 1/2 c. beef stoc 1 tsp. tomato puree 1/3 c. cold water 1 1/2 tsp. cornstarch Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. Bring soy sauce, beef stoc and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pou r sauce over. Simmer until tender. Serve over rice. -----------------------1093735 -- GRILLED VENISON ROAST

Marinate roast overnight. Lay 4 bacon strips on top of roast. Coo indirect f or 2 hours. Add 7 coals on each side after first hour. -----------------------1093736 -- BARBEQUE VENISON STEAKS

4 stea s, 1" thic 1/2 bottle Lowenbrau Dar 1 onion, chopped 1/2 lemon 1/2 c. Worcestershire sauce Marinate 6 hours. Grill direct over coals. -----------------------1093737 -- WOODCHUCK MEAT PIE

1 woodchuc 1/4 c. onion 1/4 c. green pepper 1/2 tbsp. minced parsley

 

 

1 (5 lb.) venison roast 3 cloves garlic 1 c. beef consomme 1 bottle of Lowenbrau Dar

 

 

   

 

 

1 tbsp. salt 1/8 tsp. pepper 4 1/2 tbsp. flour 3 c. broth Biscuits 1 c. flour 2 tsp. ba ing powder 1/4 tsp. salt 2 tbsp. fat 1/4 c. mil Clean woodchuc and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the me at from the bone in large pieces. Add onion, green pepper, parsley, salt, peppe r and flour to the broth and stir until thic ens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into ba ing dish. For biscuits: Sift the flour, ba ing powder and salt togethe r. Cut in the fat and add the liquid. Stir until the dry ingredients are moist . Roll only enough to ma e to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, ba e 30 to 40 minutes or until dough is brown. Serves 6. -----------------------1093738 -- WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE

1 woodchuc 1 c. bread crumbs 1/4 c. ground onion 1 tsp. salt 1/8 tsp. pepper 2 eggs 3 tbsp. fat 1 c. catsup 1/4 tsp. Worcestershire sauce Clean woodchuc , remove meat from the bones and grind. Add 1/2 on, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix pe into patties and dip into 1/2 cup crumbs and fry until brown s hot fat. Add catsup and Worcestershire sauce. Ba e in a slow es, for 1 hour. -----------------------1093739 -- FRIED WOODCHUCK

1 woodchuc 1 tbsp. salt 1 c. flour 3 tbsp. fat Clean woodchuc and cut into 6 or 7 pieces. Parboil in salted water for 1 hour . Remove from broth, roll in flour and fry in hot fat (deep fat may be used) un til brown. Serves 6. ------------------------

 

 

 

 

 

 

 

 

 

 

 

 

 

cup crumbs, oni thoroughly. Sha in 2 tablespoon oven, 325 degre

1093740 -- MUSKRAT AND ONIONS

1 mus rat 1 1/2 tsp. salt 1/4 tsp. papri a 1/2 c. flour 3 tbsp. fat 3 lg. onions, sliced 1 c. sour cream Soa mus rat overnight in salted water (1 tablespoon salt to 1 quart water). Dr ain, disjoint and cut up. Season with 1 teaspoon salt, papri a, roll into flour and fry in fat until browned. Cover mus rat with onion, sprin le onions with 1 /2 teaspoon salt. Pour in the cream. Cover s illet tightly and simmer for 1 ho ur. Serves 4. -----------------------1093741 -- MUSKRAT MEAT LOAF

1 1/2 lbs. ground mus rat 2 eggs, beaten 1/8 c. dry crumbs 1 c. evaporated mil 1/4 onion, minced or grated 1/4 tsp. thyme 1 tsp. salt 1/4 tsp. pepper 1 tsp. Worcestershire sauce Soa mus rat overnight in salted Remove meat from bones and grind. in meat loaf dish. Place dish in oven, 350 degrees for 1 1/4 hours -----------------------1093742 -- SAUCE FOR VENISON

water (1 tablespoons salt to 1 quart water). Mix thoroughly with other ingredients. Place pan containing hot water. Ba e in a moderate to 2 hours. Serves 6.

2 tbsp. fat 1 tsp. minced onion 1 tbsp. flour 3 tbsp. vinegar Raw marinade 2 c. red wine Salt & pepper 2 tbsp. currant jelly Remove coo ed venison, pour over top. Taste; add salt and pepper if desired. -----------------------1093743 -- RAW MARINADE

 

 

 

 

 

 

 

 

 

 

 

 

   

2 med. onions, thinly sliced 1 carrot, pared, thinly sliced 2 shallots, minced (opt.) 2 stal s celery 1 clove garlic 1 tsp. salt 1/4 tsp. dried thyme 2 bay leaves 12 whole blac peppers 2 whole cloves 2 c. red or white wine 1/2 c. salad oil Mix them, pour over venison or any furred game as recipe directs. Refrigerate 24 hours or longer before coo ing. -----------------------1093744 -- QUICK SAUCE FOR FURRED GAME

2 tsp. minced onion or shallots 2 tbsp. butter or margarine 2 tbsp. flour 2/3 c. red wine 1 1/3 c. strained raw marinade 2 tsp. currant jelly Salt Mix thoroughly, add flour, butter, onion and coo for 2 minutes. Add wine. Sl owly stir in marinade. Coo until thic ened then pour over game. -----------------------1093745 -- COOKED MARINADE

1 qt. water 1 1/2 c. vinegar 2 onions, chopped 1 carrot 1 clove garlic 1 tsp. dried thyme 4 sprigs parsley 12 whole blac peppers 1 tbsp. salt Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour ov er any furred game. Refrigerate for 24 hours or longer before coo ing. -----------------------1093746 -- MOOSE STEAK

 

 

 

 

 

 

 

 

1/2 c. onions, chopped fine 2 tbsp. butter 4 moose stea s 1 c. chopped mushrooms 2 tbsp. flour 1/2 c. sour cream Brown onions in butter; sear stea s on both sides. Cover; simmer for 30 minute s. Add mushrooms. Stir flour in sour cream; add to s illet. Cover; simmer for 20 minutes longer. Yield: 4 servings. -----------------------1093747 -- WILD RICE

1 c. wild rice 4 c. water 2 cubes chic en or beef bouillon 1/2 tsp. salt Boil and simmer 1 1/2 to 2 hours. Stir. Add: 1 can cut up mushrooms 1 can mushroom soup Season, salt and pepper. Heat and serve. -----------------------1093748 -- FRICASSEED RACCOON

1 raccoon 2 tbsp. salt 1/2 tsp. pepper 1 c. flour 1/4 c. fat 2 c. broth Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and p epper and roll in flour. Coo in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings. -----------------------1093749 -- RACCOON MEAT LOAF

1 raccoon 1/2 c. crac er crumbs 1/2 c. ground onion 1 1/2 tbsp. salt 1/2 tsp. pepper 2 eggs 1/4 tsp. thyme 1 c. evaporated mil Clean raccoon and remove fat. Cut meat off the bones and run through a food gr

 

 

 

 

   

 

inder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and mil and mi x well. Put into a meat loaf pan, set in a pan of hot water and ba e in a moder ate oven, 350 degrees for 1 3/4 hours. 8 servings. -----------------------1093750 -- BAKED RABBIT

One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Cr isco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Br own quic ly. Place in small roaster. Add 3 tablespoons flour to shortening, br own and add 2 cups cold water, pour over rabbit and coo in oven at 375 degrees for 1 1/2 hours. -----------------------1093751 -- BAKED STUFFED RABBITS WITH CARROTS

3 or 4 average potatoes 2 tbsp. butter 1 tsp. salt 1/2 tsp. pepper 1 tsp. dried summer savory 1 c. finely chopped celery 1 rabbit 2 lg. carrots, quartered 1 lb. bacon 1 or 2 c. hot water 1. For dressing, mash potatoes to ma e a pint, season with butter, salt, pepper , savory and celery. Fill body of rabbit with this stuffing and sew up. 2. Pla ce rabbit on rac of ba ing pan with legs folded under body and s ewer in this p osition. 3. Place quartered carrots beside it on the rac s. 4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, con tinue coo ing until done. 5. Shortly before done, remove bacon and let rabbit burn. -----------------------1093752 -- BARBECUED RABBIT

1 (2-3 lb.) rabbit Celery tops 1 med. chopped onion 2 tbsp. butter 1 garlic clove, chopped 1/2 c. chopped celery 3/4 c. water 1/4 c. dry wine 1 c. etchup 2 tbsp. vinegar 2 tbsp. Worcestershire sauce 2 tbsp. brown sugar 1 tsp. dry mustard

 

 

 

 

 

 

 

 

 

 

 

1 tsp. salt 1/4 tsp. pepper Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Coo onion in water until browned, then add remaining ingredients and coo for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings. -----------------------1093753 -- BRAISED RABBIT

3 1/2 - 4 lb. rabbit Salt & pepper About 1/2 c. flour Butter, salad oil or other fat About 3 tbsp. onion, sliced, 1/2 c. (opt.) Liquid, 1-2 c. Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary . Wash under running water or wipe with wet cloth. Dry thoroughly. Sprin le w ith salt and pepper, dredge with flour. Reserve remaining flour for gravy. Hea t fat in a heavy s illet and brown the chic en in it. If onions are used, brown them in the same pan which the rabbit is almost browned. -----------------------1093754 -- MOMMA'S HUNTER CHICKEN

2 (4 lb.) partridges 4 sm. onions 5 tbsp. olive oil 1/2 c. flour 1 clove garlic, chopped 1 c. canned tomatoes 1 c. sliced mushrooms 1 lg. green pepper Salt & pepper to taste Cut partridge into serving pieces. Season with salt and pepper; roll lightly i n flour. Heat oil in s illet and brown partridges on all sides for about 10 min utes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic a nd tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serv e very hot. Serves 4 to 6. -----------------------1093755 -- PARTRIDGE IN WINE

Cut and wash two partridges; roll in flour, salt and pepper. Brown in 1/3 cup salad oil, in a heavy s illet. Arrange pieces in a large casserole, spoon 1 cu p cultured sour cream over all. Pour 1 1/2 cups coo ing sherry over this. Ba e

 

 

 

 

 

 

 

 

 

at 305 degrees for 1 1/2 hours. -----------------------1093756 -- PHEASANT

1 pheasant 1 qt. boiling water 3 stal s celery 1 onion 1 tsp. salt 1/8 tsp. pepper 4 strips bacon 1 c. water Clean pheasant, pour boiling water over it. Put celery and onion on bird. Don 't stew up. Rub bird with salt and pepper. Add 1 cup water, cover and ba e in oven at 350 degrees. -----------------------1093757 -- BAKED WOODCHUCK

Cut the birds into serving pieces and dip the pieces in mil . Roll them in fl our, brown them in hot coo ing oil in a s illet. Salt and pepper the pieces. P lace them in a casserole and cover them with either sweet or sour cream. Ba e a t 350 degrees until tender. -----------------------1093758 -- BRAISED PHEASANT WITH CABBAGE

1/4 lb. piece fat salt por 1 pheasant (an older one) 2 slices fat salt por 1 tsp. pepper 1 onion, studded with cloves 1 faggot 2 c. hot water 1 med. head cabbage Savory (opt.) 1 carrot, pared 1 noc wurst or fran furters 1 c. hot water Simmer salt por in water to cover a few minutes. Cut bird into quarters. Bro wn salt por pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabba ge into water, simmer 5 minutes. To pheasant add cabbage, carrot, noc wurst, h ot water. Coo covered, 45 to 60 minutes or until meat is tender and leg separa tes from body. To Serve: Remove cabbage; drain thoroughly; place on platter wi th pheasant quarters surrounded with carrots, onions, noc wurst and salt por . Ma es 4 servings. ------------------------

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

 

1093759 -- BROILED QUAIL

Preheat broiler, with pan in place, 10 minutes. Finish cleaning quail; split. Sprin le with salt; spread with butter or margarine. Place with s in side up, on heated broiler pan. Broil 5 minutes; turn; broil 6 to 7 minutes. Remove to platter. -----------------------1093760 -- CROW CASSEROLE

1/2 dozen crow breasts 1 qt. sauer raut 1/2 dozen strips bacon 1/3 c. chopped onion In s illet brown the crow breasts, then place them on a 1 1/2" layer of sauer r aut in bottom of a casserole. Cover each piece of meat with a strip of bacon an d sprin le the onion over them. Cover the breast with another layer of sauer ra ut and pour sauer raut juice over it. Ba e two hours in oven heated to 350 degr ees. -----------------------1093761 -- GLAZED ROAST DUCKLING

1 ready to coo duc ling 1/2 recipe bread stuffing 1/2 c. sugar Few grains salt 1 tsp. cornstarch 1(6 oz.) can frozen orange juice concentrate, thawed Set oven for slow 325 degrees. Stuff duc ling. Place breast side up on rac i n shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Ad d thawed orange juice concentrate (do not dilute). Stir over moderate heat unti l slightly thic ened. An hour before the duc ling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duc ling is done. -----------------------1093762 -- MARINADE (MEAT)

2 tbsp. oil 2 tbsp. lemon juice 1/2 c. soya sauce Combine. Pour over meat and allow to stand for 2 hours. Use sauce for basting .

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

-----------------------1093763 -- MARINADE (MEAT)

4 tbsp. oil 5 tbsp. soya sauce 1 tbsp. Worcestershire sauce Tabasco sauce to taste 1 med. onion, chopped 3 tbsp. lemon juice 1/2 tsp. pepper Combine ingredients and bring to a boil. -----------------------1093764 -- MARINADE (MEAT)

1/2 c. tomato catsup 3 tbsp. A-1 Sauce 2 tbsp. brown sugar 2 tbsp. vinegar 2 tbsp. oil 1/4 c. water 1 tsp. salt Combine ingredients and bring to a boil. Use sauce for basting. -----------------------1093765 -- MARINADE (MEAT)

1/2 c. red sweet wine 1 tsp. Worcestershire sauce 1 garlic clove or 2 tsp. garlic juice 1 tbsp. vinegar 1/4 c. tomato catsup 1 tbsp. sugar 1/2 tsp. salt Combine ingredients. Boil. Cool. Marinate meat in sauce. -----------------------1093766 -- BRAISED BEAR

Marinate bear stea overnight. Dry and sear on both sides in hot coo ing oil or bacon grease. Add the following: 1/2 tsp. garlic salt 1/2 tsp. onion salt Dash of pepper 1/2 tsp. chili powder

 

 

Cover and simmer for 2 to 3 hours, until tender. Add: 4 sliced onions 2 cans tomato soup Simmer 15 to 20 minutes more. If you wish to thic en juice for gravy, add flou r. -----------------------1093767 -- BEAR STEAK

Marinate stea for 24 hours; wipe dry. --SAUCE:-4 sliced onions 3 tbsp. butter 1 c. water Salt & pepper to taste 1 clove garlic, crushed 3 tbsp. chives 1 tsp. prepared mustard 2 tbsp. tomato paste 1 dash of Worcestershire sauce Saute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil stea to desired doneness. Put on platter and pour sauce over stea . Add buttered sauteed mushrooms. -----------------------1093768 -- BARBECUED BEAR

1 (2-3 lb.) bear roast Salt & pepper 1 clove garlic 2 tbsp. brown sugar 1 tbsp. papri a 1 tsp. dry mustard 1/4 tsp. chili powder 1/8 tsp. cayenne pepper 2 tbsp. Worcestershire sauce 1/4 c. vinegar 1 c. tomato juice 1/4 c. catsup 1/2 c. water Place roast in small roaster. Season with salt, pepper and garlic. Roast at 3 50 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspo on salt with remaining ingredients in heavy s illet. Simmer for 15 minutes. Ad d meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings. -----------------------1093769 -- ROAST WILD GOOSE

1 wild goose

 

 

 

 

 

 

Salt & pepper 1 tbsp. vinegar 1 onion Flour Clean goose well, season with salt and pepper and vinegar. Place an onion in c avity. Let stand overnight. Remove onion. Dredge with flour and place in roas ting pan in slow oven, 325 degrees. Roast uncovered until tender and browned, 2 0 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired. -----------------------1093770 -- SMOTHERED CROW

Sportmen learn that the crow as well as being an exclusive target, are good to eat. Young birds are best. In a s illet, fry a clove of garlic in bacon fat. Remove. Roll bird in flour and season with salt and pepper. Place in a s ille t, brown on both sides, cover and occasionally add a bit of water. Coo until t ender. Season with H.P. Sauce or Worcestershire sauce. Serve. -----------------------1093771 -- ROAST GROUSE

Grouse are very dry birds and need larding to ma e them palatable. Clean bird and wipe with damp cloth. Cover completely with strips of bacon. Roast in mod erate oven, 350 degrees, until tender. About 1 hour. Baste frequently. Just b efore serving, remove bacon, brush bird with melted fat, dredge with flour and r eturn to the oven to brown. Gravy is served with grouse. Use the thic ened jui ces from the roasting pan. -----------------------1093772 -- QUAIL BAKED IN WINE

1/2 c. fat 2 sm. onions, minced 2 whole cloves 1 tsp. peppercorns 2 cloves garlic, cut fine 1/2 bay leaf 6 quail, cleaned & trussed 2 c. white wine 1/2 tsp. salt 1/8 tsp. pepper Few grains cayenne 1 tsp. minced chives 2 c. cream Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; coo for severa l minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne a nd chives and simmer until tender, about 30 minutes. Remove quail to hot servin g dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

 

   

 

 

 

-----------------------1093773 -- CANADIAN WILD GOOSE

6-7 lb. goose 1/2 lb. sliced mushrooms 2 tbsp. butter Onion-celery dressing or onion-apple dressing 1 can consomme soup Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Ba e, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; cover and b a e 1 more hour. Meanwhile, saute the mushrooms in the butter. Stir in the con somme soup. Simmer 5 minutes. Pour over goose, cover and ba e about 1 hour mor e, or until well done. Ma es about 6 servings. Follow pac age directions on re ady-to-use stuffing mix. -----------------------1093774 -- SAUERKRAUT-STUFFED ROAST DUCK

1 qt. sauer raut 2 apples, chopped 1 med. onion, chopped 1 lb por spareribs 1/4 tsp. salt Dash of pepper Prepare duc . Soa 2 hours in solution of cold water and 1 cup vinegar. Dry a nd season with salt and pepper. Leave overnight in a cool, dry place. Coo tog ether sauer raut, apple, onion and ribs, coo until ribs fall from bones. Use t his mixture as a stuffing for duc s. Coo duc until tender and golden brown. -----------------------1093775 -- BAKED PRAIRIE CHICKEN

1 prairie chic en 1/4 c. flour 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. savory Dash of thyme & basil Slice bacon 1/4 c. butter Dredge bird with flour, salt, pepper and savory. Sprin le thyme and basil on s trip of bacon; roll up and fasten with toothpic s. Place bacon roll in body cav ity and close the opening. Brown bird in melted butter in s illet. Transfer to ba ing dish. Cover and ba e in 325 degree oven for 60 minutes or until tender. Ma e gravy with mil or light cream, if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-----------------------1093776 -- FRIED PRAIRIE CHICKEN

1 young prairie chic en Salt & pepper Flour 4 tbsp. fat Clean prairie chic en; dress and cut into serving portions. Plunge into cold w ater; drain thoroughly, but do not wipe dry. Season well with salt and pepper a nd dredge with flour. Coo chic en slowly in hot fat. When chic en is brown an d tender, about 1 hour; remove to a hot platter. Ma e cream gravy and serve wit h the prairie chic en. -----------------------1093777 -- BAKED PIGEON WITH MUSHROOM SOUP

Dressed pigeons Salt & pepper Melted butter 1 can mushroom soup Split down the bac and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered ba ing dish. Ba e 1 hour, bast ing with melted butter. When done, heat 1 can mushroom soup and pour over. Ba e 1/2 hour or more and serve. -----------------------1093778 -- WILD RICE STUFFING

1/2 c. raw wild rice Giblets from bird 1 sm. onion 1 tbsp. fat or salad oil 1/4 lb. sausage meat 1 tsp. salt 1/2 tsp. powdered sage Soa wild rice in cold water to cover overnight in the top part of the double b oiler. In the morning, drain off water; place rice over boiling water and coo , covered, 10 minutes. Meanwhile, clean and wash giblets, then put through a foo d chopper with onion, using medium blade. Melt fat in s illet and saute giblets , onion and sausage in it for 10 minutes or until sausage is coo ed. Add wild r ice, salt and sage and coo for 2 minutes longer. Use to stuff body cavity of a wild pheasant weighing 1 1/2 pounds minus head, feet and organs. -----------------------1093779 -- ROAST PHEASANT

 

 

 

 

 

 

 

 

 

 

 

 

   

 

 

Salt 1 whole young pheasant 1 bay leaf 3-4 celery leaves 4 slices bacon 1/3 c. salad oil 1/2 c. mushroom pieces 1 lg. onion, sliced Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery l eaves. Wrap pheasant breast with bacon; secure in place with string. Place phe asant in roaster. Pour salad oil over pheasant. Add mushrooms and onion slices . Ba e at 350 degrees for 1 hour and 30 minutes. Turn pheasant at 30 minutes i ntervals, basting with drippings from pan. Place on platter; remove string, cel ery leaves and bay leaf. Garnish with spiced apples and parsley. -----------------------1093780 -- WILD PHEASANT ON RICE

1 pheasant, cut up Salt & pepper 1 c. flour 1 c. shortening 1 p g. brown gravy mix 1 p g. onion gravy mix 1 c. rice 2 c. water Season pheasant with salt and pepper; roll in flour. Brown in shortening in s illet; place in ba ing dish. Prepare brown gravy mix and onion gravy mix as dir ected on pac age. Pour over pheasant; cover. Ba e at 300 degrees for 2 hours. Pheasant may be coo ed in pressure saucepan for 45 minutes at 15 pounds pressur e. Place rice, 1 teaspoon salt and water in saucepan; cover. Bring to a boil; reduce heat and simmer for 1 4 minutes. Serve with pheasant. Yield: 4 servings . -----------------------1093781 -- PHEASANT SUPREME

3/4 c. butter 1/2 c. flour 4 c. mil 1/2 tsp. salt 1/4 tsp. pepper 1 can green asparagus 1 c. grated aged cheese 1 can pimiento, chopped 4 c. coo ed pheasant, chopped 3 c. Ritz crac er crumbs 4 hard coo ed eggs, chopped Melt 1/2 cup butter, blend in flour. Add mil and seasonings, stirring constan

 

 

 

 

 

 

 

 

 

 

 

   

tly; coo until thic ened. Add eggs, cheese and pimiento. Place 1 cup Ritz cru mbs in a lightly buttered 2 quart casserole; add a layer of white sauce, pheasan t and asparagus. Repeat layer ending with white sauce; top with crumbs. Pour 1 /4 cup melted butter over top. Ba e at 350 degrees for 30 minutes or until top is browned. -----------------------1093782 -- SOUTH DAKOTA ROAST PHEASANT

1 pheasant, cut into serving pieces 1 tsp. salt 1/2 c. coo ing oil White coo ing wine (opt.) 3/4 c. flour 1/4 tsp. pepper 1 c. sweet or sour cream Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arra nge in covered casserole; add cream. Ba e, covered at 375 degrees for 2 hours o r until tender. Add water as needed; baste occasionally with cream and dripping s. Add a small amount of white wine the last 30 minutes of ba ing time to tende rize and add flavor. -----------------------1093783 -- BAKED PHEASANT WITH RICE

Breasts, legs & thighs of 2 pheasants 3/4 c. uncoo ed rice 1 tbsp. grated onion 2 tsp. chic en stoc base 1/2 stic butter (1/4 lb.) Salt & pepper to taste 1 ( 3oz.) can mushrooms 2 c. water Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and p epper into large greased casserole and add onion. Add mushrooms and juice. Pla ce pheasant on rice mixture, add chic en stoc , dissolved in water. Dot with bu tter. Ba e at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be use d. -----------------------1093784 -- PHEASANT A LA LORRAINE

1 c. finely chopped scallions, with top 1 c. chic en bouillon 1 tsp. salt 1 1/2 c. heavy cream 1/2 c. butter 1 pheasant, cut in half 1 sliced carrot

 

 

 

 

 

 

 

 

 

 

 

 

 

   

Pepper to taste 3 tbsp. horseradish Coo scallions in 1/4 cup butter in heavy iron s illet over low heat until soft , but not brown. Remove from heat. Add rest of butter and pheasant. Cover and coo over low heat until golden brown on both sides. Put pheasant into ba ing dish. Add scallions, bouillon, carrot, salt and pepper. Cover and ba e 1 hour, basting frequently. Remove pheasant. Pour a mixture of cream and horseradish into the ba ing dish. Stir gently. Put pheasant in sauce in pan. Ba e, uncove red for 30 minutes in 275 degree oven. Place pheasant on serving platter. Stra in sauce, salt to taste and serve in sauce boat. If desired the sauce may be fl amed by heating 1/2 cup French brandy, light by match and pour over pheasant. S erves 4 to 5. -----------------------1093785 -- BARBECUED PHEASANT

1 pheasant, cut up 1/2 c. oil 2 tsp. salt 1 tsp. pepper 1 tbsp. papri a 1/2 c. flour 3/4 c. water 3/4 c. etchup 2 tbsp. grated onion 1 tsp. garlic salt 1 tsp. chopped parsley Combine oil, salt, pepper and papri a. Dip pheasant in oil mixture, roll in fl our. Place in flat pan. Mix water, etchup, onion, garlic and parsley; bring t o boil. Pour over pheasant. Ba e at 300 to 325 degrees for 1 hour. -----------------------1093786 -- DEVILED BIRDS

Here is a good way to get rid of your leftovers. Mix: 1/2 oz. butter 1/2 tsp. mustard 1/4 tsp. cayenne 1/2 tsp. salt Dash of pepper or 1/4 tsp. chili powder Cut the meat fine. Add mixture and heat well in fry pan. -----------------------1093787 -- VENISON PATTIES

1 lb. venison 1/2 lb. chopped bacon

 

   

 

   

 

 

 

 

   

Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 t easpoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by hand. Form in to 3" roll, cut into slices and fry. -----------------------1093788 -- GAMEBURGER CASSEROLE

Ta e 2 or 3 pounds of ground meat from any game animal and brown a little in p an. Then put in casserole. Slice 1 onion on this and fill casserole with thinl y sliced raw potatoes. Salt and pepper. Over this pour 1 or 2 cans of cream of mushroom soup or cream of celery soup. Ba e until potatoes are tender. -----------------------1093789 -- PIQUANT MEAT LOAF

3/4 c. dry bread crumbs 1 c. mil 1 1/2 lbs. ground meat 1 onion, chopped & parboiled 2 eggs, slightly beaten 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. sage or poultry seasoning Soa crumbs in mil , add meat, eggs, onions and seasonings. Pac lightly in gr eased loaf pan. Spread with sauce and ba e from 1 hour to 1 1/4 hours at 350 de grees. --SAUCE: -Combine: 4 tbsp. brown sugar 5 tbsp. etchup 1/2 tsp. nutmeg 1 1/2 tsp. dry mustard Pour meat over loaf. -----------------------1093790 -- VENISON

1 c. mushrooms 1 c. onions To every 4 pounds venison. Cut venison in thin slices, fry in butter. Mix cut (finely) onions and mushrooms; fry. Put layer of venison and onion and mushroo ms. Mix alternately in ba ing dish. Ba e in 300 degree oven for about 2 hours. -----------------------1093791 -- VENISON BARBECUE

 

 

 

 

 

 

 

 

   

Haunch or chuc of deer 1/4 c. vinegar 1/8 c. brown sugar 1/2 c. butter, melted 1 c. water 1/2 c. catsup 2 tbsp. Worcestershire sauce 1 clove garlic, crushed 5 tbsp. onion juice Marinate meat in mixture of vinegar and brown sugar. Remove and rub with salt. Dredge in flour and brown in frying pan. Combine remaining ingredients and po ur over meat in roaster. Ba e for 30 minutes per pound at 350 degrees, basting frequently. -----------------------1093792 -- VENISON ROUND STEAK

2 round stea s Fry in stea s in a little shortening until brown. Add onions and celery. Add w ater and simmer, until tender. Keep adding water. When tender, ma e gravy righ t with the meat. -----------------------1093793 -- COUNTRY STYLE VENISON STEAKS

6 venison stea s, cut 1/2" to 5/8" thic Salt & pepper Charcoal seasoning Butter, not margarine One hour before broiling sprin le both sides of stea generously and salt and p epper and add charcoal seasoning. Preheat s illet. Melt butter. Pan broil ste a s on medium high heat for 3 to 5 minutes per side. Fry stea s separately or 2 at a time, don't over coo , use plenty of butter as venison is a lean meat. Se rve while hot. Serves 6. -----------------------1093794 -- DEER AND SAUSAGE CASSEROLE

13 lbs. deer meat, ground 1/4 lb. mild por sausage Garlic Onion, chopped Pepper Sweet basil 1 green pepper, chopped 18 oz. can sliced mushrooms

 

 

 

 

 

 

 

 

   

 

 

 

 

1/4 oz. uncoo ed elbow macaroni 1/4 c. olive juice 1/2 c. ripe olives, sliced 2 lg. cans tomatoes 15 oz. can white ernel corn, drained 1/2 lg. American cheese, grated Brown deer meat and sausage in large s illet. Crumble meat; pour off excess fa t. Add garlic, onion, pepper, sweet basil and remaining ingredients; stir to co mbine. Place in 12"x14"x3" ba ing dish. Cover generously with Parmesan cheese. Ba e at 350 degrees for 45 minutes. Cover with foil, uncover, coo until nice crust forms on top, approximately 15 minutes. 8 servings. -----------------------1093795 -- BAKED VENISON HEART

1 venison heart stuffing 1 onion 1 1/2 tsp. salt 1/2 tsp. pepper 2 c. dry bread crumbs 1/2 onion, diced 1/2 c. celery, diced 2 tsp. poultry seasoning 1/2 tsp. salt 1/2 tsp. pepper 1/2 c. melted oleo Wash heart and stuff it. Ba e at 400 degrees for 1 hour, covered with foil. -----------------------1093796 -- BRAISED VENISON

Venison, round rump Chuc or heel or round, 4-5 lbs. Seasoned flour, 1/4 c. Venison drippings or chopped suet, 1/4 c. 1 onion, sliced 1 c. water or tomato juice Choose a compact piece of venison, either solid or rolled. Rub on all sides wi th seasoned flour. Heat the fat in a heavy s illet or Dutch oven; brown the mea t evenly on all sides; slip a rac under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rac is not used, tu rn the meat occasionally to insure even coo ing. Add more liquid during coo ing if necessary. -----------------------1093797 -- STUFFED PARTRIDGE

 

 

 

 

 

 

 

 

 

 

 

   

3 partridges Fat salt por 4 tbsp. melted butter Toast Watercress 1/3 c. white sherry Put birds in casserole dish, add 1/4 cup por . Put in oven, 375 degrees, and c oo , uncovered for 5 minutes, basting 3 times with butter. Pour sherry, cover a nd coo 25 minutes (heat 350 degrees). Serve on toast, garnish with watercress. -----------------------1093798 -- SAVORY PHEASANT

2 pheasant, cut into serving pieces Butter 1/2 c. sweet vermouth 1/8 tsp. cinnamon Dash of freshly ground pepper Buttered toast Seasoned flour 2 onions, chopped fine 1 tsp. tomato paste 1 tsp. salt Soft butter Dust pheasant with seasoned flour. Brown in butter; transfer to large casserol e or roasting pan. Add onions to butter in s illet; coo until transparent but not brown. Add vermouth, tomato paste, cinnamon, salt and pepper. Coo for a f ew minutes; then pour around pheasant. Spread pieces of pheasant with soft butt er; ba e at 350 degrees for 1 hour or until meat is tender. Arrange pieces of bu ttered toast on hot platter; pour 1 spoonful of sauce from casserole over each p iece. Lay pheasant pieces on top. Garnish with watercress. Serves 6. -----------------------1093799 -- SMOTHERED PHEASANT

Clean bird; cut up; roll in seasoned flour. Put in oven, brown pieces on both sides in 1/2 cup hot fat, turning once. Top with 2 cups chopped onions. Pour over 1 cup water, mil or light cream, cover tightly. Coo top of range over lo w heat or ba e at 325 degrees until tender about 1 hour. Ma e gravy from drippi ngs. Serve 3 to 4. -----------------------1093800 -- WILD GOOSE

6-8 geese 6-8 lb. goose Salt, pepper, poultry seasoning to taste

 

 

 

 

 

 

 

   

   

 

8 med. unpeeled ba ing potatoes 2 (8 oz.) 7-Up or Sprite 8 med. carrots 8 sm. unpeeled ba ing apples, cored Sugar Raisins Place prepared goose in large roaster; season inside and out with salt, pepper and poultry seasoning. Pour in 7-Up; lay potatoes, carrots and apples around go ose. Place 2 tablespoons sugar and 10 to 12 raisins in each apple. Place cover on roaster; ba e 2 to 3 hours in 400 degree oven. Serves 8. -----------------------1093801 -- ROAST PARTRIDGE

4 partridges, dressed 1 c. mil 1 tsp. salt 1/4 tsp. pepper 1 lemon rind 8-10 slices bacon Wash birds in mil , drain and pat dry. Season with salt and pepper. Place str ips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of alum inum foil, roll edges to ma e a tight pac age. Ba e in 400 degree oven for 40 m inutes, then open foil for 10 minutes to brown the birds. -----------------------1093802 -- ROAST WILD DUCK

Clean, wipe and dry the duc s. Sprin le generously with flour, salt and peppe r. Place whole peeled onion inside each duc and place them in self basting roa ster. Fasten with toothpic s. Place 2 or 3 strips of bacon across each bird. If desired, duc s may be stuffed with wild rice dressing made by boiling wild ri ce and seasoning with salt, pepper and chopped onions. Cover bottom of roaster w ith water. Cover tightly and roast in oven at 350 degrees for 1 1/2 hours to 2 hours, depending on the number and size of duc s. Remove cover of roaster for l ast 15 to 20 minutes before ta ing from oven to allow s in to brown. -----------------------1093803 -- ROAST WOODCOCK

Woodcoc can be roasted whole as you would grouse. Place the cleaned birds on a rac in a roasting pan and place in an oven preheated to 375 degrees. Baste them occasionally with butter. They should be tender in 25 to 30 minutes. -----------------------1093804 -- ROAST GOOSE

 

 

 

 

 

 

 

 

 

 

   

 

   

 

 

 

Wash through inside and out with clear water. Rub inside with 1 1/2 teaspoons salt; stuff; truss by folding the wings bac and tying them so cord is drawn ti ghtly across the bac . Tuc nec s in under the cord. Tie legs together; rub 1 teaspoon salt over the s in. Lay breast side up in ba ing pan. Ba e in modera te oven, 325 degrees to 350 degrees for 1 hour. Pour off fat from time to time; coo until very tender, 3 to 4 hours for 10 to 12 pound goose. -----------------------1093805 -- ROAST GUINEA HEN

Finish cleaning small young guinea hen; with string tie legs and wings close t o body. Roast, uncovered at 450 degrees; sprin le with salt and pepper. Cover breast with slices of fat salt por or bacon, then after place in oven; put 1/4 cup salad oil over all. -----------------------1093806 -- ROAST QUAIL

6 quail 6 lg. oysters Strips of bacon Salt & pepper Flour Butter or other fat Dress, clean and stuff each bird with one large oyster. Truss, season and dred ge with flour. Cover breast and legs with strips of bacon. Ba e as directed fo r larded grouse, allowing 15 to 20 minutes of cooping. Serve with hot spiced cr abapples. Serves 6. -----------------------1093807 -- PICKLED PARTRIDGE

6 partridges, cleaned 4 whole onions 6 carrots, sliced 2 cloves garlic 2 sprigs thyme 1 tbsp. peppercorns 1 pt. vinegar 1 pt. olive oil Salt to taste Place birds breast side down in a saucepan; cover with remaining ingredients. Coo over high heat to boiling; reduce heat and simmer 1 to 2 hours. Cool, rese rving liquid, remove bones and dice meat. Place meat and juice to cover in an a ir tight jar. Serve meat cold on crac ers or coc tail breads. ------------------------

 

 

 

 

 

 

 

     

 

 

 

 

 

1093808 -- QUAIL

Ta e a roasting pan, butter it liberally and melt the butter. Season the quai l with salt and pepper and any other seasonings desired and place in the pan; co ver them with melted butter. Lay strips of bacon on each bird. Place in hot ov en, 475 degrees and ba e for about 15 minutes. Reduce to moderate heat, 350 deg rees and ba e until done. During the ba ing, be sure to baste often with the ju ices and butter. Can be served with gravy made from the juices. -----------------------1093809 -- ROAST DUCKLING WITH LEMON GLAZE

2 duc lings (4-5 lbs. each) 1/2 tsp. salt Freshly ground blac pepper 1/2 c. honey 1/4 c. lemon juice 1 lemon Rub cavity of duc lings with salt and pepper; s ewer the cavities and truss the birds with soft cord. -----------------------1093810 -- VENISON PASTIES

--FILLING:-1 1/2 stea , cubed 3 c. potatoes, sliced thin 1/2 c. finely grated carrot or rutabaga 1/2 c. chopped onion 1/2 tsp. salt 1/4 tsp. pepper 1 tbsp. butter Instant unseasoned meat tenderizer --CRUST:-3 c. flour 1/3 c. shortening Pinch of salt 1/3 c. water Mix together filling ingredients. Do not allow to stand too long or potatoes w ill turn dar ; set aside. Ma e crust using flour, shortening and salt. Mix wel l. Gradually mix in water, using a for . Pat together into a ball. Divide int o 4 smaller balls and roll dough out to the size of an 8" pie plate. Place 1 cu p mixed filling on half of the rolled crust; fold over and seal edges. Brush wi th mil and ba e at 425 degrees for 20 minutes. Reduce heat to 375 degrees and ba e 30 more minutes. Serve with a brown gravy if desired. (Pat's favorite.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-----------------------1093811 -- ROAST VENISON

Start heating oven to 450 degrees. Heat shallow open pan in oven. Remove ven ison from marinade, remove s in and tough sinews. Sprin le venison with salt, c over with slices of fat salt por . Place in heated pan and add enough salad oil to cover bottom of pan. Roast uncovered, basting with salad oil allowing about 15 minutes per pound for medium rare meat. Or roast 45 minutes to 60 minutes f or well meat. Cover 5 to 7 pound leg of venison with coo ed marinade, then refr igerate at least 24 hours or longer if necessary. -----------------------1093812 -- VENISON ROAST

3 2 1 1

3 lb. venison roast tsp. garlic salt onions tsp. salt tsp. pepper

Put roast into roasting pan with water to cover bottom of roaster. Sprin le ga rlic salt evenly over roast. Cut slits into meat and slice onions, insert into slits, sprin le salt and pepper and wrap tin foil tightly over roast. Coo at 3 25 degrees for 2 hours or 30 minutes per pound. -----------------------1093813 -- MEAT: QUICK AND EASY SUPPER DISH

Brown 1 pound chopped venison (ground). Put venison and 1 chopped onion in bo ttom of a casserole dish. Pour on top of the meat 1 can of peas, drained. On t op of peas pour 1 can of beef gravy. Top that with mashed potatoes. Season mea t and potatoes. Ba e for 30 minutes in 350 degree oven. -----------------------1093814 -- VENISON PASTIES

1 lb. 1 med. 1 med. 1 med. 1 egg Salt & Pastry

venison, ground up potato, grated onion, grated carrot, grated pepper (opt.) (favorite)

Stir venison, grated vegetables, eggs and seasonings together with a for . Rol l a portion of pastry out and cut in 6" circle for turnovers. Spoon meat mixtur e on to half of circle. Fold over and press edges with a for to seal.

 

 

 

 

 

 

 

 

 

 

-----------------------1093815 -- ORIENTAL VENISON DINNER

1 1/2 lbs. venison 1 onion 1 c. celery 3 tbsp. lard or drippings 1/2 tsp. salt 1/8 tsp. pepper 1/3 c. soy sauce 2/3 c. regular rice 4 oz. water chestnuts 4 oz. can mushrooms Water Coo venison, onion, celery in lard or drippings. Pour off drippings. Add sal t, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to ma e 2 cups. Coo . Combine and add to meat mixture. Cov er and ba e, for an hour or until rice is done at 350 degrees. Serves about 8. -----------------------1093816 -- GREEN PEPPERS STUFFED WITH VENISON

6 green peppers 6 mushrooms, wipes & coarsely chopped 5 tsp. bacon drippings 1/8 tsp. pepper 2 1/2 c. diced left over coo ed venison 2 scallions, washed & sliced thin 1 tsp. salt Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff p eppers with the venison mixture. Stand in shallow ba ing pan and ba e in electr ic oven at 350 degrees for 45 minutes. Serves 6. -----------------------1093817 -- JERKY

Turning red meat into jer y is a simple process that has been in used for cent uries. The process converts it to dry, hard, shriveled strips for in spite of t he fact that these may loo li e inedible material to the uninitiated, jer y is a nourishing and tasty food. It is easily transported and especially valuable b ecause it will not spoil. You can incidentally, but it in many food mar ets. You can ma e jer y of deer, el or any such redmeat, by first cutting the lean meat into narrow strips. The strips should be less than half an inch thic . St ring the strips on a wire. Then dip them in a pot of boiling salt water. A cup of salt to a gallon of water is about right. As soon as the meat loses its red color, and this ta es but a brief time, lift it from the water and drain it. A t this stage you may want to add pepper or spices to suit your taste. Pepper is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

added by some to eep flies away during the drying process. Others eep a smud ge fire of non-resinous wood (resinous woods include fir and pine) burning to e ep insects away. But any fire must be carefully watched to eep from overheatin g the meat. Depending on the weather the meat should dry in two to four days if covered at night. As further insect protection, dry meat is sometimes hung in screened buildings where air circulates, but this ind of drying meat may requi re more time. -----------------------1093818 -- VENISON MEATBALLS

1 lb. ground venison 1/2 c. stale bread crumbs 1 beaten egg 2 tbsp. dry onion soup mix from 1 env. Water, if needed to ma e holding consistency Shape into small balls. Brown in melted shortening. Sprin le with remainder o f envelope of onion soup mix, cover with water and simmer approximately 1 hour. Add more water if necessary. Serve with rice. Good alone as an appetizer. Yi eld: 4 servings. -----------------------1093819 -- VENISON MEAT LOAF

2 lbs. venison 1/2 lb. veal 1/2 lb. por 2 eggs 1 c. seasoned bread crumbs 4 tbsp. Worcestershire sauce 1 (10 oz.) can tomato & green chilies 1 lg. onion, chopped 1 tbsp. dry mustard 1 tsp. parsley, chopped 1 c. burgundy wine Grind venison, veal and por together. Combine with remaining ingredients. Fo rm into a loaf; place in an ungreased pan. Ba e in preheated oven at 350 degree s for 1 hour. Yield: 6 servings. -----------------------1093820 -- VENISON CUTLETS

 

2 lbs. venison stea 2 tbsp. sugar 1/2 c. sour cream Worcestershire sauce Flour Salt & pepper

 

 

   

 

 

 

 

 

 

Celery salt Bay leaf Cut venison into individual cutlets and roll in well seasoned flour. Melt butt er in heavy s illet and brown cutlets on both sides over medium heat. When nice ly browned, pour sour cream over cutlets and season with salt and pepper, Worces tershire sauce, celery salt and bay leaf. Cover s illet and coo about an hour on low heat or until tender. Serves 6 to 8. -----------------------1093821 -- VENISON GOULASH

2 lbs. sm. white onions, sliced 8 oz. fat (lard or canned vegetable shortening) 3 lbs. stewing venison, cubed 1 tbsp. margarine 1 1/2 tbsp. papri a 2 cans beef broth Noodles (opt.) Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprin le margarine and papri a over meat and cover with beef broth. Cover pot and si mmer slowly 3 hours or until meat is tender, stirring often and from time to tim e adding more warm beef broth. Gravy should be sort of thic . Wide noodles are good with this gravy spooned over them.

-----------------------1093822 -- VENISON CACCIATORE

1 pt. white wine 1/2 pt. red wine 6 sm. onions 1 clove garlic, minced 6 med. tomatoes, cut into squares 2 crushed bay leaves 1 sprig each margarine & parsley 4 peppercorns Salt 2-3 lbs. venison, cut in 2" squares Pepper to taste Flour for dredging 1/2 c. olive or vegetable oil Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie sp ices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil unti l brown. Pour meat and oil into pot. Ba e, covered in 300 degree oven for 3 ho urs to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mou nd of well coo ed brown rice, if desired. Yield: 4 servings. -----------------------1093822 -- VENISON CACCIATORE

 

 

 

 

 

 

 

 

 

1 pt. white wine 1/2 pt. red wine 6 sm. onions 1 clove garlic, minced 6 med. tomatoes, cut into squares 2 crushed bay leaves 1 sprig each margarine & parsley 4 peppercorns Salt 2-3 lbs. venison, cut in 2" squares Pepper to taste Flour for dredging 1/2 c. olive or vegetable oil Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie sp ices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Saute meat in oil unti l brown. Pour meat and oil into pot. Ba e, covered in 300 degree oven for 3 ho urs to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mou nd of well coo ed brown rice, if desired. Yield: 4 servings. -----------------------1093823 -- VENISON CASSEROLE

Place in bottom of casserole 2 pounds stew meat venison could be used. 6 carr ots, cut in lg. pieces 3 onions, cut in lg. pieces 1 stic celery, cut in lg. pieces Mix together: 2 tbsp. tapioca 1 tbsp. sugar 2 tbsp. salt Pepper to taste Sprin le over bottom mixture. Pour 1/2 can tomato juice over other ingredients . Coo in 250 degree oven for 4 hours. -----------------------1093824 -- DEER VENISON AND GRAVY

6 med. pieces venison, sirloin cuts 1 c. flour 1/4 tsp. salt 1 dash pepper 1/4 lb. por Pound venison until tender. Brown salt por on both sides. Coat pieces of ven ison with flour and brown on both sides in salt por drippings. When evenly bro wned add enough water to cover venison and let simmer 1/2 hour until venison is tender. Mix 1/4 cup flour and water then add to ingredients, this ma es very de licious gravy over mashed potatoes. 6 servings.

 

 

 

 

 

 

     

-----------------------1093825 -- FRIED VENISON STEAK

2 lbs. venison stea 1/8 tsp. pepper 3 tsp. oil 1 p g. onion soup mix Flour 1/2 c. water Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprin le onion soup mix and pepper over all and add water. Cover and coo 1/2 hour.

-----------------------1093826 -- VENISON PATTIES

1 lb. ground venison 3 c. coo ed quic oatmeal 2 tsp. salt (or more if preferred) Mix together and fry by tablespoonfuls on griddle, flat li e panca es. -----------------------1093827 -- CREAMED SOUR RABBIT

Cut rabbit in small pieces and soa overnight in a solution of 1 cup vinegar a nd 1/2 cup of water. Next morning coo rabbit in the vinegar solution until don e and thic en the broth with a little flour. Salt and pepper to taste and serve hot. Good with biscuits. -----------------------1093828 -- FRIED HARE OR RABBIT

1 hare or rabbit 1 egg, beaten Bread crumbs Salt & pepper 1 c. mil or cream 2 tbsp. flour Clean and dress as directed. Simmer 15 minutes and drain. When cold, cut into serving pieces. Dip into beaten egg, then into bread crumbs. Season with salt and pepper, saute in hot fat until brown on all sides. Remove to warm platter. Brown flour in fat and add mil or cream. Bring to boiling and pour over rabb it. Garnish with sliced lemon. Add parsley. Serves 4.

 

 

 

 

 

 

 

 

 

 

 

 

 

-----------------------1093829 -- FRIED RABBIT

Cut dressed rabbit servings. Pieces disjoint legs at the body and second join ts. Split down center bac and through breast, cutting each half into dip meat in melted butter then in crushed corn fla es. Brown in hot fat, coo slowly abo ut 1 hour. Add hot water, cover and coo slowly about 1 1/2 hours. -----------------------1093830 -- HASENPFEPPER

Rabbits, cut into servings 2 or 1 hare 2 c. vinegar 2 c. water 1/2 c. onion, sliced 6 whole peppers 10 whole allspice 8-10 cloves 1 bay leaf 1 1/2 tsp. salt Wash the rabbit. Place in a bowl with vinegar, water, onion and seasonings. C over and let stand in cool plate 3 to 8 days. Remove from spiced vinegar and le t braise, using 1 to 2 cups of vinegar for liquid. Ma es about 6 servings. -----------------------1093831 -- RABBIT AND SQUIRREL

To prepare rabbit or squirrel, first determine if it's old or young. If it's young, just cut up into pieces, 4 legs and the bac separated into two pieces, r oll in flour and fry li e chic en. If it is old, cut up as before and cover it with water and add salt and pepper and a good sized onion. (It helps with the w ild taste.) Taste for tenderness with for . After it is tender, remove and rol l in flour and fry li e chic en. If not sure about age of animal, prepare li e old one, chec often to ma e sure it doesn't coo to pieces. -----------------------1093832 -- RABBIT STEW

Rabbits 1 lg. can tomatoes, mashed 1 onion, chopped Curry powder to taste Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with sal t and pepper to taste. Next prepare mixture using tomatoes, onions, curry powde r, salt and pepper. Add browned rabbit pieces to mixture and stew at low temper ature for 3 to 4 hours. Thic en juice with flour and water for the gravy. Meat

 

 

 

 

 

 

   

 

 

 

   

 

 

 

will fall off the bones. -----------------------1093833 -- RABBIT WITH GRAVY

1 rabbit, cut up 1/4 lb. salt por 1 dash pepper 1 c. flour 1 onion, diced Brown salt por evenly on both sides. Then add evenly coated floured pieces of rabbit. Brown slowly on all sides. Add just enough water to cover rabbit, add onions and let simmer about 1 1/2 hours until rabbit is tender. Then ma e a mi xture of flour and water. Add to ingredients to ma e gravy. Delicious over mas hed potatoes. -----------------------1093834 -- SIMMERED RABBIT

Cut rabbit in pieces. Wash, coat with flour, salt and pepper. Brown well in hot grease. Add 1 chopped onion and water to cover and about 2 teaspoons vinega r. Cover and let simmer 2 to 2 1/2 hours, adding water if necessary. Thic en m ore if desired. -----------------------1093835 -- WILD RABBIT

Parboil rabbit, then cut in pieces, roll in flour and put in s illet to brown. Salt and pepper to taste. Pour small amount of water in s illet and steam. P our 1/2 pint of sour cream over rabbit and let coo slowly in oven or on top of stove over low heat until tender. Ta e rabbit out of s illet and serve, use liq uid left in s illet for gravy. -----------------------1093836 -- WILD RABBIT IN SOUR CREAM

Cut rabbit into serving pieces. Season and brown in butter. Add 2 cups sour cream and simmer until tender, about 1 hour. Add more cream if necessary or coo in sour cream gravy.

-----------------------1093837 -- FRIED BEAVER

 

Use small beaver cut into pieces. Remove fat and soa

beverage overnight in c

 

 

 

 

 

 

 

 

 

 

 

 

old water; drain. Coo in small amount of water until tender. Then fry with ba con and seasoning salt. Try some hic ory smo ed seasoning salt on this. -----------------------1093838 -- ROAST BEAVER

1 sm. or med. sized beaver Ba ing soda Sliced onions Bacon Remove all surface fat. Cover meat with a wea solution of soda and water. (1 teaspoon soda to 1 quart water) Boil 10 minutes and drain. Cover beaver with bacon and onions, roast until tender. -----------------------1093839 -- BARBECUED BEAVER

1 plump young beaver 2 onions, sliced 1/2 c. vinegar 1 apple, peeled & halved 3/4 c. catsup 1 tsp. dry mustard 1/4 c. granulated sugar 1/4 tsp. pepper 2 tsp. Worcestershire sauce 1/2 tsp. salt 3 drops Tabasco sauce Remove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover wit h sliced onion. Combine remaining ingredients in bowl, then pour over beaver. Ba e in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with t he sauce about every 15 to 20 minutes. As sauce mixture thic ens add water so i t remains the consistency of gravy. -----------------------1093840 -- SUKIYAKI

1 lb. wild meat or beef 1/2 head cabbage, sliced thin 1 lg. onion, sliced & bro en apart 5 stal s celery, sliced in strips 1 can cream of mushroom soup 4 tbsp. soy sauce 1 can bean sprouts 1 can mushroom pieces Cut meat in thin strips. Fry until brown in a little fat. Remove. Add onions , celery and cabbage and coo until near done. Add to meat. Add soup and juice

 

 

 

 

 

 

 

 

   

from bean sprouts. Coo for 15 minutes. Add soy sauce and bean sprouts. Serv e with rice. -----------------------1093841 -- VENISON SWISS STEAK

1 1/2 - 2 lbs. venison stea , flour 1 p g. dry onion soup mix, water Salt & pepper to taste Shortening Dredge meat in flour. Melt shortening, brown meat on both sides. Sprin le wit h soup mix. Cover with water. Cover tightly. Simmer 1 1/2 hours or until done on top of stove. Or ba e at 350 degrees until tender. Ma e gravy from remaini ng liquid and onion. -----------------------1093842 -- DEERBURGERS

2 lbs. ground lean venison 1/4 lb. suet A handful of moist bread Sliced onion Seasoning Mix well and fry li e hamburgers. -----------------------1093845 -- PICKLED BEETS AND ONIONS

4 lb. (3 qt.) sm. beets 3 med. onions, sliced 3 c. cider vinegar (5 to 6% acidity) 2 c. water 1 c. sugar 1 c. pac ed light brown sugar 2 stic s cinnamon (no powder) 2 tbsp. whole mixed pic ling spice 1 bay leaf 2 tbsp. salt Prepare quart jars. Cut off all but 2 inches of beet tops. Wash beets and lea ve whole with roots attached. Coo beets in enough boiling water to cover until tender, about 20 minutes; drain. Quic ly plunge beets into cold water; slip of f s ins and remove root ends. Cut beef into 1/4 inch slices. Mix onions, vineg ar, 2 cups water and the sugars. Tie cinnamon, pic ling spice and bay leaf in c heesecloth bag. Stir salt and spice bag into vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Remove spice bag. Divide beet slice s among hot jars. Pour boiling syrup to within 1/2 inch of tops of jars; seal. Process in boiling water bath 30 minutes. 3 quarts.

 

 

 

 

 

 

   

 

 

 

 

   

-----------------------1093846 -- BREAD AND BUTTER SLICES

4 qt. sliced unpared med. cucumbers 6 med. white onions, sliced (6 c.) 2 green peppers, sliced (1 2/3 c.) 3 cloves garlic 1/3 c. granulated pic ling salt 5 c. sugar 3 c. cider vinegar 1 1/2 tsp. turmeric 1 1/2 tsp. celery seed 2 tbsp. mustard seed Combine cucumber, onion, green pepper, and whole garlic cloves. Add salt; cove r with crac ed ice; mix thoroughly. Let stand 3 hours; drain well. Remove garl ic. Combine remaining ingredients; pour over cucumber mixture. Bring to boil. Fill hot jars, leaving 1/2 inch headspace; adjust lids. Process in boiling wat er bath for 5 minutes. (Start timing when water returns to boiling.) Ma es 8 p ints. -----------------------1093848 -- V-4 TOMATO JUICE

18 lb. (7 qt.) tomatoes 1/2 c. chopped onion 1 c. chopped carrots 2 c. chopped celery 1/3 c. sugar 4 tbsp. canning salt 1 tsp. celery seed 1/4 tsp. cayenne pepper S in tomatoes, quarter, then measure. Boil; add chopped vegetables; eep boili ng. Add sugar, salt, and spices. Simmer 20 minutes, uncovered. Put through a sieve. Return to pot; bring to boil. Pour into 7 quart jars. Process in water bath for 30 minutes. -----------------------1093862 -- NANA'S GREEN CHUNK PICKLES

7 lb. cucumbers (any size) 2 c. vinegar 1 tsp. alum Green liquid food coloring (or blue) 1 qt. vinegar 3 qt. sugar 3 tsp. mixed pic ling spices Brine strong enough to float an egg = 1 c. salt in 2 qt. water

 

 

 

 

 

 

Chun large and pric small cucumbers. Soa cucumbers for 3 days in a brine st rong enough to float an egg. Must be in a croc or an enamel ware pan, no alumi num. Drain off brine and cover with fresh water daily for the next 3 days. On the 7th day, cover cucumbers again with fresh water. Add 2 cups vinegar, alum, and food coloring as desired. Cover pan and bring to a boil. Let set for 2 hou rs on the burner. Drain off the liquid and pac pic les in jars. Cover with ho t syrup made of 1 quart vinegar, 3 quarts sugar, and mixed pic ling spices. Hea t syrup to boiling. Cover pic les in jars and seal. Process in boiling water b ath 15 minutes. Ma es 10-12 pints. -----------------------1093863 -- CHILI SAUCE (FOR SWISS STEAK)

18 lg. tomatoes 4 onions, chopped 2 green peppers, diced 1 c. sugar 2 c. vinegar 1 tsp. cinnamon 1/2 tsp. cloves 2 tbsp. salt Pepper to taste Mix all and bring to a boil. Pac into pints or quarts depending on your famil y needs. Seal and process in boiling water bath. Very good poured over pieces of round stea and ba ed. -----------------------1093864 -- HAMBURGER SAUCE

1 c. Miracle Whip salad dressing 1/3 c. creamy style French dressing 1 tbsp. sugar 1/4 c. sweet pic le relish 1/4 tsp. pepper 1 tsp. dry minced onion Blend and use on hamburgers. Keeps very well in the refrigerator. -----------------------1093865 -- PORK AND BEANS

3 qt. dry pinto beans 1/3 c. catsup 1 tsp. salt 2 tbsp. brown sugar Bacon, cut into sm. pieces (optional) Onion, dried or fresh, chopped (optional)

 

Soa

beans overnight. Drain water. Cover beans with fresh water and bring to

 

 

   

 

 

 

   

 

 

 

 

boil. Simmer while preparing jars and sauce. To each quart jar, add the catsup , salt, sugar, bacon, and onion. Fill jars 2/3 full of beans. Stir or sha e be ans and sauce ingredients together in each jar. Fill each jar with remaining ho t liquid beans were coo ed in, leaving 1-inch headspace. Wipe rims well and adj ust lids and rings. Process at 10 pound pressure for 60 minutes at sea level. Change pressure as needed for higher altitudes. -----------------------1093866 -- CHERRY RHUBARB JAM

1 5 1 6

5 c. rhubarb, finely cut c. water c. sugar (21 oz.) can cherry pie filling oz. cherry Jello (can use sugar free Jello)

Coo rhubarb in water until tender. Add sugar, stirring constantly. Coo a fe w minutes. Add pie filling and coo 10 minutes, brea ing up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer. -----------------------1093870 -- PHEASANT AND MUSHROOMS

2 pheasants, cut in serving pieces 1/2 c. panca e mix 1/2 c. margarine 2 c. mushrooms, sliced 1 sm. onion, chopped 2 chic en bouillon cubes, dissolved in 1 c. hot water Juice of 1/2 lemon 1 tsp. salt 1 tsp. pepper Roll pieces of pheasant in panca e. Mix. Saute in margarine until brown. Rem ove pheasant from s illet; saute mushrooms and onions until brown. Replace phea sant, add bouillon, lemon juice and seasonings. Cover and coo over low heat ab out 1 hour or until tender. -----------------------1093871 -- GROUSE OR PHEASANT STOUP

2 pheasants or 2 big sage, sharptail or blue grouse or 3 ruffled grouse or partridge 2 cans Campbell's chic en rice soup 3 lg. carrots, chopped 3 stal s celery, chopped 1/2 lg. onion, chopped 1 or 2 bouillon cubes

 

 

 

 

 

 

 

 

 

 

 

 

 

2 qt. water 2/3 c. rice (dry, regular) Cut meat off bones into small cubes. (Ta ing meat off bones ta es away some of the wild taste.) Put meat into water. Add chopped vegetables. then soup and b ouillon cubes. Simmer 1 hour. Add rice and let simmer another 1/2 hour. Consi stency turns out somewhere between a soup and a stew. If it is too thic , add more water. Salt and pepper to taste. Tastes even better after refrigeration o vernight! -----------------------1093872 -- PHILLY SANDWICH STEAKS

Venison stea s 3 tbsp. butter Onion, sliced thin Green pepper, sliced thin 2 tbsp. Parmesan cheese 1 c. Mozzarella cheese, grated 1/2 tsp. garlic salt 1/4 tsp. blac pepper Melt butter in large s illet. Saute onion and green pepper just until tender. While onion mixture is coo ing, combine remaining ingredients in small bowl. Re move coo ed onion and peppers from s illet and set aside. Add stea s and fry on both sides. When stea s are coo ed, top them with onions and peppers and then cheese mixture. Cover and coo until cheese is melted. Serve hot on fresh brea d or roll. -----------------------1093873 -- WILD DUCK IN MARINADE

2-3 wild duc s, quartered 1 (13 1/2 oz.) can pineapple tidbits 1/2 c. soy sauce 1 tsp. ground ginger 1/4 c. bacon drippings 1 (3 oz.) can mushrooms, drained Marinate duc s overnight in mixture of pineapple, soy sauce and ginger. Wipe m eat, brown in fat, place in casserole, pour on marinade and mushrooms. Ba e, co vered 1 1/2 hours or until tender; add water, if necessary, at 350 degrees. -----------------------1093874 -- BROILED TENDERLOIN VENISON

Venison stea s 1 1/4 tsp. garlic salt 1/2 tsp. pepper 2 tbsp. soy sauce 1 tbsp. etchup

 

 

 

 

 

 

 

 

 

 

 

         

   

1 tbsp. vegetable oil 1/4 tsp. crushed oregano Mix all ingredients except stea in large shallow container. Add meat, cover a nd marinate 4 hours in refrigerator. Remove from marinade and broil or barbecue to desired doneness. -----------------------1093875 -- JERKY

12 lb. meat (el , deer, antelope) 8 oz. tenderquic 1 tbsp. garlic powder 1 tbsp. pepper 1 tbsp. Lawry's seasoning salt 1 tbsp. onion powder Mix all in plastic bag with meat. Put in refrigerator for 4 hours. Smo e with apple wood or other seasoning wood, for about 4 hours on medium heat. -----------------------1093876 -- VENISON JERKY

5 lb. raw meat, sliced thin 5 tsp. liquid smo e 1/2 tsp. garlic salt 1/2 tsp. MSG 5 tsp. onion salt 7 tsp. chili powder 1 1/4 c. soy sauce 1 1/4 c. Worcestershire sauce Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn m eat to ma e sure seasoning reaches all parts of the meat. Lay meat in a single layer on rac s. If using a food dehydrator, use directions for meat curing. If using a conventional oven, set heat to 145 degrees. Place rac of meat in oven and leave door of oven slightly ajar, to circulate dry air. Dry 4-6 hours depe nding on how thin the meat is. -----------------------1093878 -- DEER SALAMI

2 lb. hamburger 1/2 tsp. mustard seed (dry mustard) 1/2 tsp. garlic powder 1 tsp. peppercorns (opt.) 1/4 tsp. onion powder 2 tbsp. liquid smo e (Colgin-hic ory) 3 tbsp. tender-quic (preservative) 1 c. water, sometimes it ta es more

 

 

   

 

   

 

   

 

 

Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of foil w ith a toothpic or for . Place on a broiler pan rac . Pour water in bottom of broiler pan. Ba e at 325 degrees for 90 minutes. Leave in foil and store in an airtight container in refrigerator for 24 hours. -----------------------1093879 -- CANNED VENISON

Venison meat Cut up venison into approximately 1 1/2 inch cubes. Soa venison overnight in salt water. Next day rinse venison and drain on old towels or something absorbe nt. Pac quart jar 3/4 full. Add about 1/4 to 1/2 teaspoon salt. Don't add an y liquid, it ma es its own broth. Seal cans and boil in canner 4 hours in water bath. -----------------------1093880 -- VENISON STROGANOFF

1 lg. onion, diced 1/2 lb. fresh mushrooms, cut up (or canned may be used) 1 carton French onion dip (8 oz.) 2 tsp. beef bouillon 1 c. water 1 tsp. seasoning salt 2 cans cream of mushroom soup 1/2 stic margarine 1 lb. venison, cut in 1 inch cubes 1 lb. wide noodles, coo ed Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprin le with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over coo ed noodles. -----------------------1093881 -- VENISON GRAVY

1 venison rump 1 bottle "4 Roses" Marinate a rump of venison for 24 hours with "4 Roses" to cover. Use time tabl e for lamb, basting with "4 Roses" while it coo s in oven. When done, throw awa y the meat and drin the gravy. -----------------------1093882 -- VENISON JERKY

 

 

 

 

 

 

 

 

 

 

 

   

2 lbs. venison cut into strips 1/2 c. soy sauce 1/4 c. Worcestershire sauce 2 tsp. Lawry's seasoned salt 2 tsp. onion powder or salt 2 tsp. garlic powder 1/2 tsp. blac pepper 2 tsp. white or brown sugar 1/2 tsp. Liquid Smo e (optional) 2 tsp. Accent Combine all ingredients; add meat and marinate for 6-8 hours or overnight in th e refrigerator. Rinse meat lightly. Dry by blotting with paper towels. Lay me at strips on greased coo ie sheet. Dry for 8-10 hours at 150 degrees until desi red texture is achieved. Store in sealable plastic bags or glass jars with lids in refrigerator. -----------------------1093883 -- DEER JERKY

2 lbs. beef or 3 lbs. deer strips (no water) --MARINADE:-5 oz. soy sauce Big squirt of Worcestershire sauce 1 tbsp. blac pepper 1 tbsp. garlic powder 1 tbsp. salt 3 1/2 oz. liquid smo e (1/2 bottle) 1/2 tbsp. onion powder Marinate deer or beef in marinade overnight. Ta e deer or beef out of marinade and put in a 9x13 inch pan. Coo about 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat. -----------------------1093887 -- GROUND VENISON JERKY

5 lb. ground venison 1 1/2 tsp. Morton's Tender Quic salt 9 tsp. table salt 2 tsp. blac pepper 2 tsp. garlic powder 1/2 tsp. cayenne pepper 1 1/2 tsp. cardamom 1 tsp. Accent seasoning (monosodium glutamate) 1 oz. liquid smo e 1 oz. water

 

 

 

 

 

 

 

 

 

 

Mix ground venison with spices. Roll meat between sheets of waxed paper into 1 /4 inch thic ness. Mix liquid smo e and water; brush on meat. Ba e at lowest d egree of heat on your oven control for 3 to 4 hours. When meat is dry, cut in s trips, place in covered container and store in dry place. -----------------------1093888 -- VENISON JERKY

Cut meat into 1/2 inch strips wide by 1/4 inch thic . Mix salt, onion, and gar lic salt, pepper, Worcestershire sauce, and soy sauce. Pour over meat and marin ate in refrigerator overnight, 24 hours. Dry in oven 3 hours at 200 degrees. -----------------------1093889 -- DEER JERKY

3 2 2 2 2 2 2

3 lbs. deer meat c. water tbsp. salt tbsp. pepper c. soy sauce tbsp. Worcestershire sauce tbsp. A-1 sauce tbsp. minced garlic - garlic powder

Mix all ingredients together. Soa meat for 24 hours in a covered pan in refri gerator. Ba e at 200 degrees for 3 hours. -----------------------1093890 -- CARL'S VENISON JERKY

--SPICES:-2 tbsp. blac pepper, coarse 1 1/2 tbsp. onion powder 1 1/2 tsp. garlic powder 1 tsp. crushed red pepper (optional) 1 tsp. celery salt Pinch of mustard seed (optional) --MARINADE:-Venison, sliced in 1/4 inch strips

 

 

 

 

 

3 lb. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1/3 c. 1/4 c.

venison salt onion powder garlic salt blac pepper Worcestershire sauce soy sauce

 

 

 

1 to 1 1/2 qt. water 1 1/2 to 2 c. vinegar 1/2 c. brown sugar 1/3 c. Worcestershire sauce or soy sauce 1/2 c. salt Combine all ingredients and add venison strips. Let venison strips stand in ma rinade for 6 hours to overnight (longer if you wish). After marinating, set str ips on coo ie sheet and roll with rolling pin or glass to ta e out all liquid. Preheat oven to 150 degrees. Set foil on bottom of oven floor. Set venison o n oven rac s (toothpic s). Prop oven door open (very important). Let jer y dry 2 to 6 hours. Some pieces may ta e longer to dry. -----------------------1093892 -- DEER JERKY

1 c. Tender Quic 1/2 c. sugar 4 tbsp. blac pepper 1 tsp. liquid garlic 2 qt. water Mix well and add strips of meat use Tupperware bowl, soa for 12 hours dry on c oo ie sheet for 8 hours, ba e in oven 200 degrees, for 3 hours. Daughter-in-law -----------------------1093893 -- TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTE

Mix 1/2 cup vinegar and water. Soa meat in mixture for 2 hours. Rinse meat and cover with mil . Soa in mil at least 2 hours. I always leave mine in mil overnight. Great for frying stea s, ma es them really tender. Prepare meat with salt, pepper and flour. We li e onion powder added. Fry as you would tend erized stea . -----------------------1093894 -- VENISON JERKY

3 lb. boned venison (sliced into 1/4x5" strips & fat removed) 2 tbsp. water 1/2 tsp. liquid smo e concentrate (water may be substituted by liquid smo e, for a deeper smo ed taste) 1 tsp. Tabasco sauce 1 tsp. stea sauce Salt & pepper to taste

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

 

Brush strips with above liquid mixture and place in layers in croc or other he avy duty pan. Place plate and weight on top of meat. Let stand in cool place ( refrigerate) overnight or at least 6 hours. Remove meat from brine, dry on pape r towel. Arrange on oven rac s, no closer than 4 inches from top or bottom of o ven. Do no overlap meat. If meat drips, oven is too hot. -----------------------1093895 -- VENISON MARINATE

1/2 c. soy sauce 1/4 c. bourbon 1 tbsp. lemon juice 1/4 c. brown sugar Salt and pepper Marinate meat for 2 days, turn often. Broil or ba e or fry. -----------------------1093896 -- VENISON MINCEMEAT

5 qt. ground meat (1/2 venison & 1/2 beef if desired) 5 qt. apples, chopped 3 lb. raisins 2 1/2 c. sugar 2 qt. apple cider 1 pt. molasses 1 pt. vinegar 1 tbsp. salt 1 tsp. pepper 1 tbsp. cloves 1 tbsp. allspice 4 tbsp. cinnamon 1 tbsp. nutmeg Coo meat until done and store in refrigerator (in coo ing juices) overnight. Mix above ingredients thoroughly in roaster and heat until coo ed down (approxim ately 2 hours). Add 1 pint brandy and 1 pint red wine. Pac in jars and cold p ac for 15 minutes. Ma es 10 quarts. -----------------------1093897 -- VENISON JERKY

1 qt. water 1 tbsp. Worcestershire sauce 3 tbsp. salt 2 tsp. pepper Cut meat into thin strips. Soa in above mixture 25 or 30 minutes. Drain and hang in dry place to dry.

 

 

 

 

 

 

 

 

 

 

-----------------------1093898 -- MAGIC REINDEER FOOD

1 - 2 c. oatmeal Glitter, lots Mix oats and glitter in a plastic bag or bowl. On Christmas Eve, sprin le this magic reindeer food on your lawn. The glitter will spar le li e magic in the m oonlight. The smell of the oats will guide Rudolph and the reindeer right to yo ur house! -----------------------1093899 -- DEER JERKY

7 lbs. meat (venison or beef) 3 tbsp. salt 1/2 tbsp. pepper (coarse) 2 tbsp. chili powder 2 tbsp. McCormic Hic ory smo e salt 1/3 tsp. red pepper 1/2 tbsp. garlic salt Season meat and let set overnight. Cut meat with the grain, 1/4 inch thic . S mo e for 6 hours in smo er. -----------------------1093900 -- GAME MARINATION

2 qt. water 1 qt. wine 3 stal s celery, cut in chun s 2 lg. onions, cut in chun s 2 carrots, cut in chun s 2 bay leaves 3 tbsp. pic ling spice 1 tsp. peppercorns 1 tsp. juniper berries 1. Coo vegetables and spices in water until vegetables are tender. 2. Cool the mixture and add the wine. 3. Place your meat or game in marinade. 4. The meat will eep for a wee to 10 days in the liquid. 5. It is good to marinate for at least 2 days before preparing the meat. -----------------------1093901 -- RIP ROARIN' RATTLERS

1 rattler per person 1/2 c. tomato chow chow

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 tbsp. chili powder 1 tbsp. oil 1 tbsp. molasses 2 tbsp. finely grated green pepper Salt & pepper to taste Juice of 1 lemon 2 tbsp. Worcestershire Wash, dry and cut sna e into 4 inch pieces. Mix all ingredients in a large bow l and allow meat to marinate for 2 hours. Lay sna e on grill and coo slowly, b asting frequently. Serve when tender. -----------------------1093902 -- PANNED DIAMOND RATTLERS

Salt and pepper rattlesna e. Roll in corn meal and lay on wax paper. Pan fry in oil until brown on both sides. Serve with barbeque or tartar sauce. -----------------------1093903 -- BAKED POSSUM

Put Possum in 55 gallon drum and feed for 3 wee s (vegetables, grain, etc.). Shoot possum between the eyes (his brain is real small, but it's around there so mewhere). Scald in 140 degree water with hic ory ashes and green pine needles. Scrape hair with mason jar lid. Rub down liberally with salt and pepper. Plac e roasting rac in pan. 1 cup water and 1/4 cup wild tur ey in bottom of pan. Slow coo 2 hours (medium possum) baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city fol . -----------------------1093911 -- BATTER FRIED FROG LEGS

1 egg, beaten 1/2 tsp. salt 2 lbs. frog legs 1/2 c. cornmeal 1/8 tsp. pepper 1/2 c. coo ing oil Mix the egg, corn meal, salt and pepper together to form a batter. Dip the fro g legs into the batter, then fry in the oil in a large heavy s illet for 25 minu tes, turning so they brown evenly on all sides. ------------------------

 

 

 

 

 

 

2 1/2 lb. cleaned diamond bac rattlesna es 1/4 c. yellow corn meal 1/4 c. coo ing oil Salt & pepper

 

 

 

 

 

 

   

 

1093940 -- PANNED DIAMOND RATTLERS A LA OKLAHOMA

Salt and pepper 2 1/2 lb. cleaned diamond bac rattlesna e 1/4 c. yellow cornmeal 1/4 c. coo ing oil or bacon drippings Salt and pepper rattlesna e to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tartar sauce or barbecue sauce. PERSONAL NOTE: Rattlesna e meat tastes slightly li e fish. I t can be bought at any gourmet shop or catch your own. Using a for ed stic , pl ace just behind the head, not close enough to be bitten. Chop off head and entr ails. S in and chop with sharp nife. Wash. -----------------------1093954 -- CHEESY PHEASANT

2 pheasants 1 onion 1 carrot 1 celery 1 can chic en gravy 1 box Uncle Ben's cheesy-broccoli rice Salt and pepper to taste 1/4 c. soy sauce Coo onion, celery and carrots in butter until transparent. Add pheasant or c hic en (deboned). Stir fry for 4 to 5 minutes. Add soy sauce and gravy. Serve over Uncle Ben's rice (directions for rice on box). -----------------------1093955 -- JERKY - DRIED DEER, CHUNKY STYLE

Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch strips (1" to 1 1/2" thic ) any length. Place meat in large, flat pan. Use 7 ounces T ender Quic salt to 9 pounds of meat. Rub salt in well, sprin le with blac pep per as you li e. Cover pan then place in refrigerator for 3 days. Turn meat ove r once. Then ta e out of refrigerator, wash well with warm water, changing wate r 6 times. Place coo ie rac on coo ie sheet pan. Place in refrigerator to dra in off a little. Then lay on wire rac and smo e in smo ehouse, or can be done on deep bar-b-cue pit no heat just smo e for 2 hours. Then put bac on rac in coo ie sheet. Sprin le with coarse ground blac pepper. And you can sprin le w ith little red pepper if you li e. Put in oven and ba e for 2 1/2 hours to 3 ho urs at 200 degrees. Turn meat over once. Ready to eat. You can put in zip loc freezer bags and freeze. (Use 1 level tablespoon salt to 1 pound meat.) We u sed 7 ounces salt to 9 pounds of meat. If you li e more salt use more. The sal t is very salty. ------------------------

 

 

   

 

 

 

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

     

 

 

   

 

1093956 -- BRAISED DOVES

1/3 c. butter 1/4 c. flour Salt and pepper to taste Juice of lemon 8-10 doves Melt butter and flour and seasonings. Brown the flour and slowly add water an d lemon juice, stirring constantly to avoid lumping. Bring the mixture to a boi l and pour it over doves. Cover ba ing dish. Coo in 325 degree oven until ten der. These may also be coo ed over low heat in a tight fitting s illet. Coo i n this manner for a half hour or until doves are tender through. -----------------------1093957 -- VENISON JERKY

5 lb. venison stea cut into 1" wide & 3/8" thic strips 1/4 c. vegetable oil 1 c. teriya i sauce 1 c. Worcestershire sauce 5 tsp. seasoned salt 1 tbsp. onion powder (not onion salt) 2 tbsp. minced garlic 2 tbsp. coarse ground blac pepper 1 tbsp. liquid smo e Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on coo ie sheets and place in oven at 200 d egrees for 5-6 hours or until dar brown and to desired dryness. Optional . . . omit liquid smo e and place strips of venison on wire rac s and put in smo er o n low heat for 5-6 hours or until desired dryness. Rosie (Rebec) Karaszews i -----------------------1093958 -- WELCH RAREBIT

2 tbsp. butter 1/2 lb. cheese 1 egg, beaten 1/4 tsp. salt Dash of cayenne pepper 1/2 tsp. prepared mustard 1/4 tsp. ba ing soda 1/2 c. thin cream Melt butter in double boiler. Add cheese and stir until melted. Add beaten e gg and seasonings. Add ba ing soda and cream. Stir constantly and when smooth and slightly thic ened, pour over crac ers or toast points and serve immediately .

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

-----------------------1093959 -- REINDEER FODDER

1 1 1 1 1

1 1/2 c. Rice Krispies 1/2 c. Kix cereal 1/2 c. peanut butter Cap'n Crunch 1/2 c. peanuts lg. handful raisins lb. white chocolate for melting

Melt chocolate and mix with rest of ingredients. Spread on lightly buttered c oo ie sheet. Cool and brea into small chun s. -----------------------1093961 -- TOM'S VENISON JERKY

1 1/2 lb. venison, moose 1/4 c. soy sauce 1/2 c. Worcestershire sauce 1 tsp. liquid smo e 1/2 tsp. garlic powder 1 tsp. onion powder 1 tsp. MSG 1/2 tsp. pepper 1/3 tsp. salt Cut meat in strips about finger size, put meat in glass bowl with above ingred ients for 24 hours. Drain on paper towels and place on flat in oven. Use lowes t temperature possible (125 degrees). After 4 hours, turn meat over for 4 more hours. Leave oven door ajar to let moisture escape. -----------------------1093962 -- VENISON JERKY

MARINADE: 1 p g. instant meat marinade 1/2 tsp. liquid smo e 1/4 tsp. onion powder 3/4 c. cold water 1/4 tsp. garlic powder 1/4 tsp. blac pepper 1/2 tsp. red pepper sauce Place meat in container and cover with marinade, piercing slices deeply with f or . Marinate overnight in covered container in refrigerator. Remove meat stri ps, drain slightly and place on oven rac . Place rac over coo ie sheet in a 15 0 to 175 degree oven and ba e for 8 to 10 hours, leaving door slightly ajar to a llow moisture to escape. Remove from oven, cool and store in an air tight conta

 

 

1 1/2 - 2 lbs. venison, cut into strips (with grain), 6" long, 1 1/2" wide, 1/2" thic

 

 

 

   

 

 

 

 

   

iner. -----------------------1093965 -- VENISON JERKY

2 lbs. venison Slice into thin strips while slightly frozen. 1/4 c. soy sauce 1 tbsp. Worcestershire sauce 1 tbsp. A-1 sauce 1/2 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. salt 1 tsp. liquid smo e Marinate venison strips in sauce for one day in refrigerator. After marinating place strips on rac with aluminum foil underneath. Dry in a 200 degree oven f or 2 to 4 hours. -----SAUCE:--

-----------------------1093966 -- BAKED RABBITS

2 rabbits, cut into 6 pieces each 3 c. tomato sauce 1 tbsp. chopped parsley 1 clove garlic, diced fine 2 med. onions, diced 1/2 c. flour Salt and pepper to taste Worcestershire sauce Canola oil Brown onion in Worcestershire, t pieces through sides and place for 1 hour. 1 tablespoon oil garlic, parsley, flour, salt, and in ba ing dish. in a fry pan. In a saucepan mix tomato sauce, and salt. Add onion and simmer. Dredge rabbi pepper mixture, lightly. Brown rabbit on both Pour sauce over rabbit and ba e at 325 degrees

-----------------------1093967 -- BARB DEER SAUSAGE OR SALAMI

5 lb. ground venison 4 tbsp. tender quic salt 2 1/2 tsp. coarse ground pepper 2 1/2 tsp. mustard seed 2 1/2 tsp. garlic salt or 2 1/4 tsp.

 

 

 

 

 

garlic powder 2 tsp. liquid smo e or smo ed salt (Old Hic ory smo e salt) Mix and nead li e bread for 5 minutes. Cover and refrigerate at least 24 ho urs but no longer than 36 hours. Ba e on broiler pan, coo ie sheet at 175 degre es for 8 hours, then cool and serve with crac ers and beer. -----------------------1093968 -- CANNED SUCKER

Suc ers Red vinegar Salt Soa fish in salt water for 1 hour. Rinse with clean cold water, drain cut in to 4 inch pieces. Pac fish into 1 quart jars leaving 1 1/2 inches from jar top . Add to each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars a nd pressure coo for 1 hour and 45 minutes at 10 pounds. -----------------------1093969 -- CASSEROLED RABBIT & SAUSAGE

1 rabbit 1 lb. por sausage or 3 smo ed por sausages 1 c. beer 1/4 c. cider vinegar 1 c. consomme or stoc 1 c. browned bread crumbs or 1/4 c. rice 1 tsp. caraway seeds 1 tsp. grated lemon peel 1 tsp. brown sugar Salt and pepper Bring to boil, then reduce heat, cover and simmer gently 2 hours. S im off fat before ma ing pan gravy.PAN GRAVY: Blend 1-2 tablespoons flour into 2 tablespoons drippings, stirring with wire wh is until flour has thic ened, until mixture is well combined and smooth. Conti nue to coo slowly, stirring constantly, while adding pan juices and mil , water , stoc , cream, wine or beer to ma e 1 cup. Season the gravy with salt, pepper, dried or fresh minced herbs, grated lemon rind. -----------------------1093970 -- GOLDEN BROWN FRIED RABBIT

2-3 lb. rabbit 1/2 c. flour 1 1/2 tsp. salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

 

 

 

 

1/4 tsp. pepper Butter or shortening Moisten rabbit meat; drain but do not dry. Sha e pieces in paper bag in mixtu re of flour and seasonings. Place pieces in 1/4 inch of hot butter in heavy s i llet turning to brown evenly on all sides. Reduce heat, cover and coo slowly 1 hour or until tender. For crisp crust on rabbit meat, uncover for last 10-15 m inutes. -----------------------1093971 -- JERKY

1 1/2 to 2 lb. boneless meat 1/4 c. soy sauce 1 tbsp. Worcestershire sauce 1/4 tsp. pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. hic ory flavor salt Cut meat into pieces against grain. Combine seasonings until dissolved; add m eat and marinate overnight or longer. Sha e off excess liquid from meat; lay on rac at 200 degrees for 4 hours. -----------------------1093991 -- SOUTHERN FRIED GATOR TAIL

1 egg Salt to taste Garlic salt to taste Oil, enough for frying 1/2 tsp. Accent 1/2 to 3/4 c. mil Pepper to taste Flour Gator tail S in gator tail. and mil together. eat oil for frying. and place into hot tried it.

Clean and wash meat. Cut meat into 4-inch pieces. Beat egg Mix salt, pepper, garlic salt, Accent and flour together. H Dip gator tail into egg mixture and then into flour mixture oil. Coo until golden brown. Don't noc it until you've

-----------------------1093992 -- VENISON CHILI

1 c. chopped onion 4 tbsp. chopped green pepper 3 tbsp. oil 2 lbs. ground venison 1/2 c. diced celery

 

 

 

 

 

 

 

 

 

 

 

 

3 tbsp. chili powder 2 tsp. sugar 1 lg. can tomato juice 1/2 tsp. salt 1 can chili beans Coo onions and green peppers in oil until tender. Add venison and coo until brown, stirring often. Add remaining ingredients and coo over low heat, 1-2 h ours. -----------------------1093993 -- VENISON JERKY

1/2 c. soy sauce 1/2 c. Worcestershire sauce 2 tsp. seasoned salt 2 tsp. onion powder 2 tsp. Accent 2/3 tsp. garlic powder 2/3 tsp. pepper 1 lb. venison, cut into thin strips Mix all ingredients. Marinate meat in mixture overnight. Thread meat on toot hpic s. Place on rac s in oven at lowest temperature or 150 degrees for 6 to 8 hours until dry. (Put foil on bottom of oven to catch drippings.) Place wooden spoon in oven door so that oven is not closed completely. -----------------------1093994 -- FRIED SQUIRREL

5 or 6 squirrels, cut up 1 c. flour 1/2 tsp. salt 1/4 tsp. pepper Oil Ta e 5 or 6 squirrels, cut up, and coo slowly in simmering water in a croc p ot overnight. Remove meat from bones. Place chun s of meat in a plastic bag co ntaining flour, salt, and pepper. Sha e lightly, coating all pieces. Fry in ho t oil until brown. Serve as is, or mix 1 can of mushroom soup and 1 can of wate r; heat; serve over coo ed rice or noodles. -----------------------1093995 -- APPLE DUCK

1 duc , cut in half lengthwise 2 lg. apples, cored and sliced 2 lg. onions, peeled and sliced Salt and pepper to taste In a ba ing dish, place the onions and apples. Put duc halves on top of onio

 

 

 

 

 

 

 

 

 

 

 

 

   

ns and apples, breast side up. Cover and ba e at 325 degrees for 1 hour or unti l duc is tender depending on size of duc . Uncover and place under broiler unt il duc is brown. -----------------------1093996 -- FRIED DOVE

12 med. doves, cleaned 1/2 tsp. seasoned salt 1/2 tsp. salt 1/4 tsp. pepper 1 c. water 1/2 c. melted butter 2 tbsp. lemon juice 1 tbsp. plain flour Coo ed wild rice Place doves in a large iron s illet, sprin le with salt and pepper. Pour 1/2 cup of the water into the s illet. Cover tightly and steam over medium heat for 20 minutes. Remove lid and continue coo ing until all water is gone. Serve wi th coo ed wild rice. -----------------------1093997 -- FRIED VENISON (BUCK) NUGGETS

2 lbs. venison stea Salt and pepper to taste 1 c. flour 1 c. oil Cut venison stea into 1/2 inch strips. Salt and pepper stea , place stea in a plastic bag with flour. Sha e and then fry in hot oil. Serve with rice and gravy. -----------------------1093999 -- WILD RABBIT

3 cut up rabbits Place pieces in glass bowl. Combine 1/4 cup white coo ing wine, 2 tablespoons salt with water to cover. Soa overnight in refrigerator. 1 c. flour 2 cubes b utter 1 lg. onion, chopped 1/2 c. chopped celery 1/2 tsp. curry powder 1 can mus hroom soup 3/4 c. mil Pepper rabbit, roll in flour. Heat butter in s illet. Fry until golden brown. Place in ba ing dish. Pour off 1/2 of drippings. In same s illet add chopped onion and celery. Saute 5 minutes. Add curry powder, mushroom soup, and mil . Mix and pour over rabbit. Ba e at 300 degrees for 1 ho ur. -----------------------1094000 -- RABBIT WITH HERBS

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

       

 

1 young rabbit, cut in serving pieces 4 tbsp. butter 2 tbsp. fine chopped parsley 1 tbsp. fine chopped chives 2 tbsp. flour 1 c. dry white wine 1 c. water 1 lg. garlic clove, minced 1 tsp. dried thyme leaves 1 tsp. salt 1/4 tsp. pepper 1 (3 oz.) can sliced mushrooms, drained In a large heavy s illet, heat 2 tablespoons butter and saute rabbit until bro wn on all sides. While rabbit is coo ing mix parsley, chives, and remaining 2 t ablespoons of butter thoroughly with a for . Sprin le rabbit pieces with flour, coo 1 minute, stirring with wooden spoon. Add wine, water, butter-and-herb mix ture, garlic, thyme, salt, and pepper. Stir over high heat until mixture starts to boil. Cover and simmer 50 minutes over very low heat, then add mushrooms. Simmer 10 minutes more. Serves 4. -----------------------1094001 -- WILD RABBIT SUPREME

1-2 wild rabbits, cut up Salt and pepper to taste 1/4 c. water 2 cans cream of mushroom soup Worcestershire sauce 1 clove garlic 2-3 strips bacon Flour Shortening 1/4 c. wine 2 onions, sliced Tabasco sauce 1 bay leaf Boil rabbit pieces for 1 hour. Dry thoroughly; sha e in bag with flour, salt, and pepper. Braise rabbit pieces in pressure coo er in small amount of shorten ing. Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabas co sauce, garlic, and bay leaf. Place strips of bacon over top. Close coo er, c oo for 20-25 minutes according to coo er instructions for chic en. Yields 4-6 servings. -----------------------2 -- WATER CHESTNUT WRAPPED WITH BACON

1 lb. bacon 4 cans whole water chestnuts

 

 

 

   

 

 

 

 

 

 

1/4 c. soy sauce 1/2 c. brown sugar Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and po e a flat toothpic through the bacon and water chestnut. Continue wrapping water ch estnuts with bacon until finished. Place each water chestnut that has been wrap ped on broiler pan. Coo until bacon is crisp. Mix soy sauce and brown sugar t ogether in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10. -----------------------3 -- WON TON

1 lb. won ton s ins OR 1 lb. egg roll sheets, cut in quarters --FILLING:-1/2 lb. ground beef 1/2 lb. ground por 1 (8 oz.) water chestnut, chopped fine 3 stal s green onion, chopped fine 2 tsp. sesame seed oil Salt and pepper to taste Mix filling ingredients together. Place about one teaspoon of filling in cente r of won ton s in and fold over ma ing a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is coo ed (about five minutes ). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauc e. Serves 12. -----------------------4 -- TORTILLA ROLL-UPS

8 - 12 flour tortilla 1 (8 oz.) bloc cream cheese 1 sm. can blac olives, chopped 1 sm. can diced green chilies Dash Tabasco sauce Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximat ely 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plasti c wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with s alsa for dipping. -----------------------5 -- STUFFED MUSHROOMS

1 lb. sm. mushrooms 4 slices bacon, coo ed and diced 5 tbsp. green pepper

 

 

 

 

 

 

 

 

   

 

 

1/8 tsp. sugar 1 tbsp. butter 1 med. onion 1 tsp. salt 2 (3 oz.) cream cheese, room temperature 1/2 c. buttered bread crumbs or crac er crumbs Fry bacon until crisp. Remove bacon from drippings. Coo the remaining ingred ients until tender (except cream cheese). Remove from heat and mix with cream c heese. Remove stems from mushrooms; chopped stems can be added to the cream che ese mixture. Stuff and mound the cream cheese mixture into each mushroom. Plac e in ba ing dish and add 1/4 cup hot water. Spread the bread or crac er crumb m ixture on top and ba e for 20 minutes at 375 degrees. Insert toothpic s. -----------------------6 -- TANGY BUFFET MEATBALLS

2 lb. ground beef 2 eggs 1/2 tsp. salt 3/4 c. oatmeal, uncoo ed 1/3 c. chili sauce --SAUCE:-1 c. chili sauce 1/2 - 3/4 c. grape jelly Combine meatball ingredients, mix well. Shape to form 1 inch balls, ba e on a rac in a shallow ba ing pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Coo over medium heat, stirring occasi onally until mixture is well blended. Add the meatballs and continue coo ing 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to ser ve. Ma es about 5 dozen appetizer meatballs. -----------------------7 -- FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur 2 tbsp. pac ed dar brown sugar 1/2 c. sour cream 2 c. fresh fruit In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve b rown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle wi th sauce. Especially good with strawberries, blueberries and green grapes. Ser ves 4. -----------------------1094097 -- BUTTERKIST PHEASANT

 

 

   

 

 

 

 

 

 

 

     

 

2 pheasants 2 tsp. salt 1 tsp. papri a 1 c. mil 1 c. flour 1/4 tsp. pepper 1/2 tsp. celery salt 3/4 c. butter Cut pheasants into 3 serving pieces. Wash and dry. Combine flour, salt, pepp er, papri a, and celery salt in paper bag. Dip pheasant pieces in mil and sha e in seasoned flour. Place in heavy s illet in melted butter and coo for 15-20 minutes turning to brown evenly. Reduce heat and cover tightly. Coo slowly fo r 20-30 minutes until tender. Uncover and coo 10 minutes longer to re-crisp. Serves 6. -----------------------1094098 -- PHEASANT AND KRAUT

4 pheasants, cut in serving pieces Butter 4 lbs. sauer raut 3 tsp. freshly ground pepper 2 tsp. caraway seed 1/2 lb. salt por , cut in 1/4 inch pieces 1 qt. or more of dry white wine 1 lb. Italian sausage, cut into 1 inch pieces Saute pheasant pieces in butter until well browned. Drain raut and put in a large pot. Add pepper, caraway seed and salt por . Add wine; simmer 1 hour. A dd pheasant pieces, ma ing sure they are well buried. Simmer, covered 1 to 1 1/ 2 hours adding more wine if necessary. Add sausage. Simmer until pheasant is t ender, 1/2 to 1 hour. Serves 6-8. -----------------------1094099 -- PLEASANT PHEASANT

1 can cream of mushroom soup 1 c. mil 5 c. coo ed pheasant 4 eggs, beaten 1 c. cream of celery soup 2 c. broth 4 c. cubed soft bread 1/2 tsp. salt Combine soups with mil and broth and add remaining ingredients. Pour into bu ttered 9 x 13 inch pan. Ba e at 350 degrees for 1 hour. Sprin le with crushed p otato chips the last 15 minutes of ba ing, if desired. Cut into squares and ser

 

     

 

 

 

 

 

 

 

 

 

 

   

 

     

ve hot. Yields 12-16 servings. -----------------------1094100 -- PHEASANT EN CREME

1 pheasant, cleaned and quartered 1/2 c. apple cider 3/4 tsp. salt 1 clove garlic, crushed Papri a 1 (10 1/2 oz.) can condensed cream of chic en soup 1 tbsp. plus 1 tsp. Worcestershire sauce 1/3 c. chopped onion 1 (3 oz.) can sliced mushrooms, drained Heat oven to 350 degrees. Place pheasant in square pan, 9 x 9 x 2 inches. Mi x soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms and pour over pheasant. Sprin le generously with papri a. Ba e 1 1/2 to 2 hours or unt il tender, basting with sauce during ba ing. After ba ing 1 hour, sprin le with 1/2 teaspoon papri a. Serves 2-3. -----------------------1094101 -- FRUIT-ROASTED PHEASANT

1 pheasant Salt Pepper 1 c. wild rice 1 c. apricot juice Place pheasant on aluminum foil in roaster. Rub interior with salt and pepper ; cover with uncoo ed rice. Pour fruit juice over all. Wrap tightly in the foil . Ba e at 325 degrees until the pheasant can be easily pierces with for . Serv es 2-4. -----------------------1094102 -- PHEASANT SOUP

Pheasant bones, s in and leftover meat 1 bay leaf 1-2 whole cloves Salt to taste Chic en stoc (optional) Parsley Thyme 1 sm. onion, chopped Celery leaves, chopped 2-3 peppercorns, crushed

 

 

   

 

 

 

 

 

 

 

 

   

 

1/4 c. sherry wine Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay lea f, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely cover w ith water or 1/2 water and 1/2 chic en broth. Simmer for 2 hours, then strain b roth. Add sherry. Serve with melba toast, if desired. 4 servings. -----------------------1094103 -- BAKED PHEASANT AND DRESSING

1 young pheasant 1/2 c. chopped onion 3 c. chopped oysters 6 c. dry bread crumbs 2 eggs, beaten 1/2 c. chopped celery 1/4 c. margarine 1 3/4 c. oyster liquor or water pheasant has been boiled in Salt and pepper Boil pheasant in water for 45 minutes or until tender. Coo celery and onion in margarine until soft. Drain oysters, reserving liquid. If needed, add pheasa nt stoc to oyster liquid to measure 1 3/4 cups. Add bread crumbs, oysters, egg, seasonings, and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan . Ba e at 350 degrees for 45 minutes. Yields 4-6 servings. -----------------------1094104 -- ROAST WILD TURKEY

1 (10-12 lb.) wild tur ey Salt Pepper 1 onion, chopped 1 lb. por sausage 1 1/2 qt. soft bread crumbs 1/4 tsp. pepper 2 tsp. salt 3 tbsp. parsley, chopped Bacon or melted bacon fat Dress tur ey, season with salt and pepper inside and out and weigh to determin e coo ing time, 20-25 minutes per pound. Ma e stuffing: Coo onion with sausag e in s illet for 5 minutes, then add remaining ingredients except bacon. Moiste n with a little hot water if too dry. Place tur ey breast down in uncovered pan, stuff, and roast for half the total required time. Then turn bird breast up. Lay strips of bacon over breast or cover with piece of cloth dipped in bacon fat . Finish roasting. If cloth is used, remove it toward the last if a deep brown is desired. Test by pushing sharp-tined for into a thigh and the thic part of the breast. If for enters easily and if juice has no read tint, the bird is r eady. Serves 6-8. ------------------------

 

 

 

 

 

 

 

 

 

 

 

 

   

 

1094105 -- BAKED WILD TURKEY CALIFORNIAN

2 sm. tur eys, quartered 4 tbsp. honey Salt Pepper 1/2 cube butter 1 c. white dinner wine 1 tsp. parsley fla es 1/2 c. chopped onion 1 c. chic en stoc Quarter tur ey. Brush with honey. Sha e on salt and pepper. Place in shallo w ba ing dish. Ba e at 450 degrees for 30 minutes, basting often with butter. Mix onion, chic en stoc , wine, and parsley fla es. Pour over tur ey. Reduce h eat to 250 degrees. Cover. Continue ba ing tur ey until done, approximately 1 h our. -----------------------1094106 -- BARBECUED WILD TURKEY

2 stic s butter or oleo 1 bottle catsup 2 tbsp. sugar 1 onion, grated 4 tsp. salt 3 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce 2 cans beer 1 (#2) can tomato paste 1/2 c. vinegar 6 tsp. papri a 1 clove garlic, mashed 2 tsp. chili powder 2 tsp. blac pepper Juice of 1 lemon (and include some of the rind) Wash and dry the cleaned, whole tur ey. Season inside and out with salt and p epper. Loosen outside s in with handle of long spoon and squirt the barbecue mi xture inside of s in. Rub outside of tur ey with butter and place in roaster wi th a rac . Cover with barbecue sauce, using beer. Cover or wrap in foil and ba e. Baste from time to time during the roasting period. Coo at about 300 degr ees for several hours. -----------------------1094107 -- CHESTNUT-STUFFED WILD TURKEY

1 (8-10 lb.) wild tur ey Salt Pepper

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1/2 lb. sausage meat 1/2 c. chopped onion 1 c. chopped celery 1 tsp. salt 1/4 tsp. pepper 1/8 tsp. crushed thyme 5 juniper berries, crushed 1/4 c. chopped parsley 1 c. coo ed chestnuts, chopped 8 c. soft bread crumbs, made of day-old bread 4-6 slices bacon Melted bacon fat Sprin le tur ey inside and out with salt and pepper. Coo sausage meat in s i llet until well done. Add onion and celery; continue to coo until vegetables a re tender. Add seasonings, chestnuts, and bread crumbs; mix well. Spoon stuffi ng lightly into nec and body cavities. Close openings with s ewers and string. Cover breast with bacon slices and cheesecloth soa ed in melted bacon fat. Pu ll legs upward, wild tur ey fashion, and tie together with string. Turn wings u nder. Place tur ey breast up on rac in roasting pan. Roast in preheated 325 d egree oven for 20-25 minutes per pound, or until tender, basting frequently. Re move cheesecloth, s ewers and string. Serves 8. -----------------------1094108 -- WILD TURKEY WITH OYSTER DRESSING

1 tbsp. salt 2 tbsp. poultry seasoning 1 (12 lb.) tur ey 2 lg. onions, quartered 1/4 tsp. ground pepper 1 tbsp. ground sage 2 stal s celery Mix seasonings together and sprin le in tur ey cavity. Rub surface of tur ey with seasonings. Cut celery into 2 inch pieces. Stuff tur ey cavity with celer y and onions. Secure opening with s ewers. Place tur ey in roaster and cover w ith foil, securing tightly. Do not cover roaster. Ba e at 325 degrees for 3 1/ 2 to 4 hours or until brown and tender.OYSTER DRESSING: 1 loaf French bread, crumbled 2 tbsp. poultry seasoning 1 tsp. salt 1/2 c. mil 1 c. tur ey drippings 1 lg. onion, diced 1 tbsp. ground sage 1/4 tsp. ground pepper 1 pt. oysters, chopped 1/2 stic butter or margarine Combine bread crumbs, onion, and seasons; mix well. Add mil and oysters, ble nding well. Spread dressing in greased 9 inch square ba ing pan. Pour dripping s over dressing and dot with butter. Ba e at 400 degrees for 30 minutes. Serve dressing with tur ey. 10 servings. ------------------------

 

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

 

1094109 -- BRAISED WILD TURKEY

1 wild tur ey Salt Pepper 1 lb. salt por , sliced 1 qt. consomme 1 onion, sliced 1 carrot, sliced 2-3 sprigs parsley 1 lg. stal celery, chopped 1 bay leaf Pinch of thyme Wash, drain, and pat tur ey dry. Season cavity with salt and pepper; stuff wi th half the salt por slices, cover tur ey with the rest. It may be necessary t o secure the salt por strips with toothpic s. Brown at 400 degrees for about 1 hour. Combine consomme, onion, carrot, parsley, celery, bay leaf, and thyme. R emove salt por and discard. Add consomme to tur ey and cover tightly. Ba e at 300 degrees for 2-3 hours or until tender. Baste frequently with consomme mixt ure. -----------------------1094110 -- WILD TURKEY CASSEROLE

3 tbsp. chopped onion 3 tbsp. fat 6 tbsp. flour 1 can cream of chic en soup 1 tbsp. lemon juice 1/3 c. grated cheese 1/3 c. chopped green peppers 1 tsp. salt 1 1/2 c. mil 1 c. chopped tur ey 1 p g. canned biscuits or 1 recipe biscuits Brown onion and green pepper in melted fat; add salt and flour. Blend until m oistened; add mil and soup. Coo until bubbly hot and thic , stirring occasion ally. Add tur ey and lemon juice. Pour into greased ba ing dish. Roll biscuit s to form a rectangle 1/4 inch thic . Sprin le grated cheese over dough and roll li e jelly roll. Cut 1/2 inch thic ; place on casserole. Ba e in preheated 45 0 degree oven for 15 minutes. Reduce heat to 425 degrees and ba e until swirls are browned. Yields 6 servings. -----------------------1094111 -- WILD TURKEY

1 wild tur ey 1 onion

 

 

 

 

 

 

 

 

 

   

 

 

   

 

 

 

     

 

   

 

   

1 c. celery Salt and pepper 1 bell pepper Butter Wash bird and wipe dry. Salt and pepper bird inside and out and fill cavity w ith chopped onion, pepper and celery. Cover entire bird with liberal coating of butter. Wrap bird loosely in heavy duty foil. Place in shallow pan and roast b ird at 450 degrees according to following table: 14-17 lb. - 3 to 3 1/2 hours 10 -13 lb. - 2 3/4 to 3 hours 18-21 lb. - 3 1/4 to 3 1/2 hours About 40 minutes b efore bird is done, open the foil wrapper and fold bac so bird can brown. Bast e frequently. Serve with wild rice. -----------------------1094112 -- SPANISH WILD TURKEY

1 c. coo ed tur ey, minced 1/4 c. minced ham 1 c. mashed potatoes 1/2 c. tur ey gravy Salt and pepper 2 c. hot coo ed rice 1 clove garlic, finely minced 3 pimentos, chopped fine 1/4 c. grated cheese Mix meat and potatoes with gravy and season to taste. Put into 6 buttered ram e ins and cover with layer of rice into which garlic and pimentos have been stir red. Sprin le with cheese. Place at 400 degrees for 15 minutes or until heated through. Serves 4. -----------------------1094113 -- WILD TURKEY DELUXE

2 green peppers, cut into thin strips 1/4 pimento, diced 1/2 tsp. onion salt 2 (7 oz.) bottles 7-Up 6 c. diced coo ed tur ey 1/2 c. butter 6 tbsp. flour 2 tbsp. Worcestershire sauce Salt to taste 1 c. light cream Coo green peppers in butter over low heat until softened. Blend in flour tho roughly then add pimento, Worcestershire sauce, onion salt, and salt. Stir in 7 -Up and cream and continue to coo over low heat, stirring constantly until mixt ure thic ens. Add tur ey and continue to coo until thoroughly heated, stirring constantly. Serve over rice or noodles, if desired. Yields 12 servings. -----------------------1094114 -- WILD TURKEY SPAGHETTI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 p g. spaghetti 3 cans mushrooms (stems and pieces or buttons if fancy) 1 sm. clove of garlic or 1/4 tsp. garlic powder 3 lg. cans tomatoes Salt, pepper, and chopped parsley 4-5 c. coo ed tur ey 2 lg. onions 1 lb. butter or substitute 2 bunches celery 2 lg. green peppers 2 lb. grated cheese Melt butter in large s illet or Dutch oven, saute onions but do not burn. Add tomatoes, garlic, peppers, and parsley and coo slowly for 2 hours. Add choppe d celery and mushrooms and coo until tender. Season to taste. Add coo ed tur e y and 1 cup of broth and simmer for 30 minutes. Have spaghetti coo ed and blanc hed. Pour sauce over all and add grated cheese. Leave this to warm until cheese is melted. This freezes well and is really tastier the second day. Leftovers c an be frozen in an oven bag and dropped in hot water to thaw and heat. -----------------------1094115 -- WILD TURKEY A LA KING

1/4 c. butter 1/2 thinly sliced green pepper 1 c. thinly sliced mushrooms 1/2 c. chic en broth 2 tbsp. flour 2 c. sweet cream 3 c. cubed tur ey 2 egg yol s 2 tsp. lemon juice 1/2 tsp. papri a 3 tbsp. sherry, about 1/4 c. minced pimento Salt and white pepper Buttered toast Saute green pepper in butter for a moment, add canned chic en broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment, then mix flour with enough chic en stoc so it will pour. Shut off heat and add flour mi xture slowly, stirring bris ly to prevent lumping. Simmer a moment. Shut off h eat and add cream, tur ey and egg yol s, stirring, then add all other ingredient s. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber sal ad ma es a great accompaniment. -----------------------1094116 -- WILD TURKEY AND VEGETABLE PIE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 p g. frozen peas 2 tbsp. fat 2 c. coo ed, cubed tur ey 1 1/2 c. mixed broth and mil 1 recipe biscuits 1 p g. frozen mixed vegetables 1 onion, diced 1 1/2 tbsp. flour Salt and pepper Coo vegetables as directed on pac ages; drain. Melt fat and add onion and si mmer until tender. Add meat and coo for a few minutes, stirring constantly. R emove meat mixture from s illet. Add flour and broth and coo until well blende d. Mix meat mixture, vegetables, and sauce; season to taste. Pour into greased dish. Cover with thinly rolled biscuits. Ba e at 425 degrees for 30 minutes. Yields 6 servings. -----------------------1094117 -- WILD TURKEY WET-HASH

2 c. cubed potatoes 3 c. cubed tur ey 1 sm. minced onion 4 tbsp. butter 3 tbsp. flour Pinch of thyme 1 tbsp. chopped celery leaves Salt and pepper, freshly ground 1 tbsp. chopped parsley 1 c. chic en stoc Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained potatoes. Stir well and let steam over low fire for 5 minutes. If there is any tur ey gravy leftover, omit butter, flour and chic en stoc from foregoing and use 1 cup of gravy. -----------------------1094117 -- WILD TURKEY WET-HASH

2 c. cubed potatoes 3 c. cubed tur ey 1 sm. minced onion 4 tbsp. butter 3 tbsp. flour Pinch of thyme 1 tbsp. chopped celery leaves Salt and pepper, freshly ground 1 tbsp. chopped parsley 1 c. chic en stoc Boil cubed potatoes until done. Meanwhile, brown flour in butter, add onions to saute a minute, then add all other ingredients, including thoroughly drained

 

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

   

 

potatoes. Stir well and let steam over low fire for 5 minutes. If there is any tur ey gravy leftover, omit butter, flour and chic en stoc from foregoing and use 1 cup of gravy. -----------------------1094119 -- VENISON STEAKS

1/2 c. oil 1 bay leaf, crushed 1/2 tsp. blac pepper 1 tsp. soy sauce 1/4 c. vinegar 1/2 tsp. rosemary 2 cloves garlic, minced 1/2 tsp. salt Marinate stea in above mixture. Marinate overnight in refrigerator; turning several times to coat well. In a heavy s illet, brown stea s in 1 tablespoon oi l; add marinade; cover and simmer several hours or until tender. -----------------------1094120 -- VENISON CHOPS

4 lg. shoulder chops 1 c. honey 2 tbsp. Worcestershire sauce Few drops Tabasco sauce 2 tbsp. vegetable oil 1 c. dry white wine 1 lg. garlic clove, crushed Brown chops slowly on both sides in oil. Combine remaining ingredients, mix w ell and pour over chops. Simmer over very low heat about 45 minutes or until te nder. Serve chops and sauce over hot buttered macaroni. -----------------------1094121 -- VENISON JERKY

16 tsp. salt (15 tsp. for milder jer y) 1 tsp. cayenne 1 tsp. marjoram 2 tsp. garlic powder 1 oz. Liquid Smo e 2 tsp. blac pepper (1 tsp. for milder jer y) 1 1/2 tsp. cardamom 3 tsp. Accent 1 1/2 tsp. Tender Qui Grind up meat and mix with the first 8 of the above spices. Press meat onto s heets of tin foil or wax paper; be sure to get meat as thin as possible. (Meat

   

 

 

 

 

 

 

 

 

 

 

can be placed between tow sheets of waxed paper and press with rolling pin.) Mi x 1 ounce of liquid smo e with 1 ounce water and brush onto meat. Place meat on grates in oven. REMOVE TIN FOIL. Ba e at 160 degrees for 3-4 hours. When mea t is dry, cut into strips. NOTE: 1 ounce equals 12 teaspoons. Be careful when altering amounts of spices as one teaspoon can ma e a big difference when using 5 pounds of meat. This stuff ma es for a messy oven so it's a good idea to lin e the oven to catch drippings. -----------------------1094122 -- COUNTRY STYLE VENISON STEW

1/2 lb. bacon or salt por 2 lb. venison stea 4 tbsp. flour 6 c. water or beef stoc 1 lg. tomato, chopped 2 med. carrots, sliced 2 med. potatoes in 1 inch cubes 1 dozen small white onions Salt and pepper 1 tbsp. chopped parsley 1 c. fresh green peas 2 med. stal s celery, sliced Cut bacon into 1 inch cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2 inch pieces and brown over high flame in 4 tablespoons bacon drippings. Stir in flour, lower flame and let brown 2-3 minutes, stirring several times. Add liquid and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary. Add all ot her ingredients except peas, and continue to simmer to ma e thic stew. Simmer p eas until done in separate pan, stir in and spoon over or around stew when serve to 4-5 with buttered corn muffins or biscuits and a salad. -----------------------1094123 -- VENISON SAUERBRATEN

3 to 3 1/2 lb. venison chuc roast 12 peppercorns 6 whole cloves 1 1/2 c. red wine vinegar 2 tbsp. shortening 2 tbsp. sugar 2 onions, sliced 2 bay leaves 12 juniper berries, if desired 2 tbsp. salt 1 c. boiling water 12 gingersnaps, crushed (about 3/4 c.) Place roast in an earthenware bowl or glass ba ing dish with onions, bay leave s, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl w ith plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserv ing marinade. Brown meat on all sides in hot shortening in a heavy s illet. Ad

 

 

 

 

 

 

 

 

 

   

 

 

d marinade mixture. Cover s illet and simmer. Add water if necessary to measur e 2 1/2 cups of liquid. Pour liquid into s illet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Se rve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the veni son. -----------------------1094124 -- SMOTHERED VENISON STEAK

Flour Pepper to taste Fat 1 p g. dry onion soup mix 1 tbsp. Worcestershire sauce Seasoning salt to taste 4 venison stea s or 2 venison rounds 1 1/2 c. water Mix flour with seasoning salt and pepper. Hac stea s and roll in flour mixtu re. Brown stea s in small amount of fat and add dry onion soup mix, water, and Worcestershire sauce. Simmer for 1 hour or until tender. Serve over rice if de sired. 4-6 servings. -----------------------1094125 -- PAN BROILED VENISON STEAKS

4 venison stea s, 1 inch thic 1 tbsp. olive oil 2 cloves garlic, bruised Salt Freshly ground pepper 1 dozen lg. mushroom caps, sauteed in butter Chives Tenderize the meat of older animals in a marinade, or soa in cold water for 2 4 hours. Wipe dry. Heat oil in large heavy s illet. Fry garlic cloves for 4 m inutes, then discard them. Sear stea s in hot oil until nicely browned, about 3 minutes per side. Reduce the heat immediately and coo slowly for 5 minutes or until meat is done to please. It should be served rare; over coo ing will toug hen and spoilt this savory meat. Sprin le with a small amount of salt and peppe r. Garnish with mushroom caps and chives, chopped. Serve with sauce. -----------------------1094126 -- POT ROAST OF VENISON

Haunch or loin of venison Salt por 3 med. size onions 4 carrots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 sm. turnips 4 stal s celery Parsley Pinch of rosemary Pinch of thyme 2 bay leaves 2 strips lemon peel Salt 8 peppercorns Dry red wine Sour cream Trim carefully and remove all surplus fibers, s in, and fat from venison haunc h or loin. Prepare and lard with salt por . Place the sliced vegetables and fi ne chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and coo slowly until well done. ------------------------

 

 

 

 

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