CORNED VENISON BRINE

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:

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1093714 — HOW TO USE ALL THAT VENISON BY SHARON HASKINS

2 lb. venison steak
1 can mushrooms
1 qt. Mrs. Haskins’ stewed tomatoes

Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart 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 SPECIAL STEWED TOMATOES:–

8 qt. ripe tomatoes (1 peck)
2 med. onions, chopped
4 stalks celery, chopped
2 med. green peppers, chopped

Blanch and peel tomatoes; cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender, adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.

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1093715 — SMOKED DEER – REAL TENDER DRY MEAT

1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3′ x 6′ 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3′ x 6′ pit (see diagram). C. Cover sides of pit with 3′ x 8′ metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit, and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire, largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 “The General”

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1093717 — VENISON STEW

2 lbs. meat, cubed
3 cloves garlic
2 onions, sliced
3 tbsp. vegetable oil
2 bay leaves
1 head cauliflower
3 potatoes, cubed
6 carrots, cubed
1 can tomato sauce
1 tbsp. salt
1 c. water

Throw all in a crock pot and cook until done.

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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 flour. 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 carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker 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. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

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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. paprika
3 onions, quartered
2 stalks 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; sprinkle with Lawry’s season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.

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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 broken cinnamon sticks
1/4 c. Worcestershire sauce
2 cloves garlic
1/2 c. flour
1/4 c. vegetable oil
Chunks of 3 onions
6-8 carrots
5 stalks 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 meat in Dutch oven or large pot. Add Worcestershire sauce, garlic, 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove, then reduce to simmer 1 1/2 hours. If desired, thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.

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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 stalks celery, cut into 1 inch
pieces
1 can (16 oz.) whole tomatoes, mashed
1/4 c. quick cooking 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 crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)

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1093722 — VENISON STEW

1 1/2 lb. cubed shoulder meat
3 tbsp. cooking 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, salt and pepper), and brown on all sides in the hot oil. Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer, cover and cook until almost tender, about 1 hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with quick mixing flour, adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves: 4.

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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 cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won’t stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

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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 stock
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 stock 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. Pour sauce over. Simmer until tender. Serve over rice.

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1093735 — GRILLED VENISON ROAST

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

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.

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1093736 — BARBEQUE VENISON STEAKS

4 steaks, 1″ thick
1/2 bottle Lowenbrau Dark
1 onion, chopped
1/2 lemon
1/2 c. Worcestershire sauce

Marinate 6 hours. Grill direct over coals.

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1093737 — WOODCHUCK MEAT PIE

1 woodchuck
1/4 c. onion
1/4 c. green pepper
1/2 tbsp. minced parsley
1 tbsp. salt
1/8 tsp. pepper
4 1/2 tbsp. flour
3 c. broth
Biscuits
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. fat
1/4 c. milk

Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, salt, pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits: Sift the flour, baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, bake 30 to 40 minutes or until dough is brown. Serves 6.

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1093738 — WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE

1 woodchuck
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 woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.

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1093739 — FRIED WOODCHUCK

1 woodchuck
1 tbsp. salt
1 c. flour
3 tbsp. fat

Clean woodchuck 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) until brown. Serves 6.

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1093740 — MUSKRAT AND ONIONS

1 muskrat
1 1/2 tsp. salt
1/4 tsp. paprika
1/2 c. flour
3 tbsp. fat
3 lg. onions, sliced
1 c. sour cream

Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.

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1093741 — MUSKRAT MEAT LOAF

1 1/2 lbs. ground muskrat
2 eggs, beaten
1/8 c. dry crumbs
1 c. evaporated milk
1/4 onion, minced or grated
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 tablespoons salt to 1 quart water). Remove meat from bones and grind. Mix thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours. Serves 6.

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1093742 — SAUCE FOR VENISON

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 cooked venison, pour over top. Taste; add salt and pepper if desired.

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1093743 — RAW MARINADE

2 med. onions, thinly sliced
1 carrot, pared, thinly sliced
2 shallots, minced (opt.)
2 stalks celery
1 clove garlic
1 tsp. salt
1/4 tsp. dried thyme
2 bay leaves
12 whole black 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 cooking.

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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 cook for 2 minutes. Add wine. Slowly stir in marinade. Cook until thickened then pour over game.

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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 black peppers
1 tbsp. salt

Put in a saucepan and bring to a boil. Simmer, covered 1 hour. Cool. Pour over any furred game. Refrigerate for 24 hours or longer before cooking.

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1093746 — MOOSE STEAK

1/2 c. onions, chopped fine
2 tbsp. butter
4 moose steaks
1 c. chopped mushrooms
2 tbsp. flour
1/2 c. sour cream

Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; simmer for 20 minutes longer. Yield: 4 servings.

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1093747 — WILD RICE

1 c. wild rice
4 c. water
2 cubes chicken 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.

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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 pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.

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1093749 — RACCOON MEAT LOAF

1 raccoon
1/2 c. cracker crumbs
1/2 c. ground onion
1 1/2 tbsp. salt
1/2 tsp. pepper
2 eggs
1/4 tsp. thyme
1 c. evaporated milk

Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.

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1093750 — BAKED RABBIT

One rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.

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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 make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up. 2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position. 3. Place quartered carrots beside it on the racks. 4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, continue cooking until done. 5. Shortly before done, remove bacon and let rabbit burn.

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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. ketchup
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. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.

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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. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned.

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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 in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.

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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 skillet. Arrange pieces in a large casserole, spoon 1 cup cultured sour cream over all. Pour 1 1/2 cups cooking sherry over this. Bake at 305 degrees for 1 1/2 hours.

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1093756 — PHEASANT

1 pheasant
1 qt. boiling water
3 stalks 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 bake in oven at 350 degrees.

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1093757 — BAKED WOODCHUCK

Cut the birds into serving pieces and dip the pieces in milk. Roll them in flour, brown them in hot cooking oil in a skillet. Salt and pepper the pieces. Place them in a casserole and cover them with either sweet or sour cream. Bake at 350 degrees until tender.

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1093758 — BRAISED PHEASANT WITH CABBAGE

1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water

Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

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1093759 — BROILED QUAIL

Preheat broiler, with pan in place, 10 minutes. Finish cleaning quail; split. Sprinkle with salt; spread with butter or margarine. Place with skin side up, on heated broiler pan. Broil 5 minutes; turn; broil 6 to 7 minutes. Remove to platter.

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1093760 — CROW CASSEROLE

1/2 dozen crow breasts
1 qt. sauerkraut
1/2 dozen strips bacon
1/3 c. chopped onion

In skillet brown the crow breasts, then place them on a 1 1/2″ layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.

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1093761 — GLAZED ROAST DUCKLING

1 ready to cook duckling
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 duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile, combine sugar, salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done, brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.

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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.

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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.

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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.

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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.

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1093766 — BRAISED BEAR

Marinate bear steak overnight. Dry and sear on both sides in hot cooking 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 thicken juice for gravy, add flour.

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1093767 — BEAR STEAK

Marinate steak 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 steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms.

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1093768 — BARBECUED BEAR

1 (2-3 lb.) bear roast
Salt & pepper
1 clove garlic
2 tbsp. brown sugar
1 tbsp. paprika
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 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.

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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 cavity. Let stand overnight. Remove onion. Dredge with flour and place in roasting pan in slow oven, 325 degrees. Roast uncovered until tender and browned, 20 to 25 minutes per pound, basting with juices in pan. Goose may be filled with stuffing if desired.

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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 skillet, fry a clove of garlic in bacon fat. Remove. Roll bird in flour and season with salt and pepper. Place in a skillet, brown on both sides, cover and occasionally add a bit of water. Cook until tender. Season with H.P. Sauce or Worcestershire sauce. Serve.

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1093771 — ROAST GROUSE

Grouse are very dry birds and need larding to make them palatable. Clean bird and wipe with damp cloth. Cover completely with strips of bacon. Roast in moderate oven, 350 degrees, until tender. About 1 hour. Baste frequently. Just before serving, remove bacon, brush bird with melted fat, dredge with flour and return to the oven to brown. Gravy is served with grouse. Use the thickened juices from the roasting pan.

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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; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.

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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. Bake, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; cover and bake 1 more hour. Meanwhile, saute the mushrooms in the butter. Stir in the consomme soup. Simmer 5 minutes. Pour over goose, cover and bake about 1 hour more, or until well done. Makes about 6 servings. Follow package directions on ready-to-use stuffing mix.

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1093774 — SAUERKRAUT-STUFFED ROAST DUCK

1 qt. sauerkraut
2 apples, chopped
1 med. onion, chopped
1 lb pork spareribs
1/4 tsp. salt
Dash of pepper

Prepare duck. Soak 2 hours in solution of cold water and 1 cup vinegar. Dry and season with salt and pepper. Leave overnight in a cool, dry place. Cook together sauerkraut, apple, onion and ribs, cook until ribs fall from bones. Use this mixture as a stuffing for ducks. Cook duck until tender and golden brown.

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1093775 — BAKED PRAIRIE CHICKEN

1 prairie chicken
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. Sprinkle thyme and basil on strip of bacon; roll up and fasten with toothpicks. Place bacon roll in body cavity and close the opening. Brown bird in melted butter in skillet. Transfer to baking dish. Cover and bake in 325 degree oven for 60 minutes or until tender. Make gravy with milk or light cream, if desired.

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1093776 — FRIED PRAIRIE CHICKEN

1 young prairie chicken
Salt & pepper
Flour
4 tbsp. fat

Clean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and pepper and dredge with flour. Cook chicken slowly in hot fat. When chicken is brown and tender, about 1 hour; remove to a hot platter. Make cream gravy and serve with the prairie chicken.

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1093777 — BAKED PIGEON WITH MUSHROOM SOUP

Dressed pigeons
Salt & pepper
Melted butter
1 can mushroom soup

Split down the back and flatten breast. Wipe with a damp cloth inside and out. Season with salt and pepper. Put in a covered baking dish. Bake 1 hour, basting with melted butter. When done, heat 1 can mushroom soup and pour over. Bake 1/2 hour or more and serve.

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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

Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning, drain off water; place rice over boiling water and cook, covered, 10 minutes. Meanwhile, clean and wash giblets, then put through a food chopper with onion, using medium blade. Melt fat in skillet and saute giblets, onion and sausage in it for 10 minutes or until sausage is cooked. Add wild rice, salt and sage and cook for 2 minutes longer. Use to stuff body cavity of a wild pheasant weighing 1 1/2 pounds minus head, feet and organs.

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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 leaves. Wrap pheasant breast with bacon; secure in place with string. Place pheasant in roaster. Pour salad oil over pheasant. Add mushrooms and onion slices. Bake at 350 degrees for 1 hour and 30 minutes. Turn pheasant at 30 minutes intervals, basting with drippings from pan. Place on platter; remove string, celery leaves and bay leaf. Garnish with spiced apples and parsley.

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1093780 — WILD PHEASANT ON RICE

1 pheasant, cut up
Salt & pepper
1 c. flour
1 c. shortening
1 pkg. brown gravy mix
1 pkg. onion gravy mix
1 c. rice
2 c. water

Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy mix as directed on package. Pour over pheasant; cover. Bake at 300 degrees for 2 hours. Pheasant may be cooked in pressure saucepan for 45 minutes at 15 pounds pressure. 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.

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1093781 — PHEASANT SUPREME

3/4 c. butter
1/2 c. flour
4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 can green asparagus
1 c. grated aged cheese
1 can pimiento, chopped
4 c. cooked pheasant, chopped
3 c. Ritz cracker crumbs
4 hard cooked eggs, chopped

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup Ritz crumbs in a lightly buttered 2 quart casserole; add a layer of white sauce, pheasant and asparagus. Repeat layer ending with white sauce; top with crumbs. Pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes or until top is browned.

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1093782 — SOUTH DAKOTA ROAST PHEASANT

1 pheasant, cut into serving pieces
1 tsp. salt
1/2 c. cooking oil
White cooking 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. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 hours or until tender. Add water as needed; baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor.

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1093783 — BAKED PHEASANT WITH RICE

Breasts, legs & thighs of 2 pheasants
3/4 c. uncooked rice
1 tbsp. grated onion
2 tsp. chicken stock base
1/2 stick 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 pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture, add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be used.

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1093784 — PHEASANT A LA LORRAINE

1 c. finely chopped scallions, with top
1 c. chicken 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

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. Cover and cook over low heat until golden brown on both sides. Put pheasant into baking dish. Add scallions, bouillon, carrot, salt and pepper. Cover and bake 1 hour, basting frequently. Remove pheasant. Pour a mixture of cream and horseradish into the baking dish. Stir gently. Put pheasant in sauce in pan. Bake, uncovered for 30 minutes in 275 degree oven. Place pheasant on serving platter. Strain sauce, salt to taste and serve in sauce boat. If desired the sauce may be flamed by heating 1/2 cup French brandy, light by match and pour over pheasant. Serves 4 to 5.

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1093785 — BARBECUED PHEASANT

1 pheasant, cut up
1/2 c. oil
2 tsp. salt
1 tsp. pepper
1 tbsp. paprika
1/2 c. flour
3/4 c. water
3/4 c. ketchup
2 tbsp. grated onion
1 tsp. garlic salt
1 tsp. chopped parsley

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.

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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.

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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 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by hand. Form into 3″ roll, cut into slices and fry.

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1093788 — GAMEBURGER CASSEROLE

Take 2 or 3 pounds of ground meat from any game animal and brown a little in pan. Then put in casserole. Slice 1 onion on this and fill casserole with thinly sliced raw potatoes. Salt and pepper. Over this pour 1 or 2 cans of cream of mushroom soup or cream of celery soup. Bake until potatoes are tender.

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1093789 — PIQUANT MEAT LOAF

3/4 c. dry bread crumbs
1 c. milk
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

Soak crumbs in milk, add meat, eggs, onions and seasonings. Pack lightly in greased loaf pan. Spread with sauce and bake from 1 hour to 1 1/4 hours at 350 degrees. –SAUCE: –

Combine: 4 tbsp. brown sugar
5 tbsp. ketchup
1/2 tsp. nutmeg
1 1/2 tsp. dry mustard

Pour meat over loaf.

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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 mushrooms. Mix alternately in baking dish. Bake in 300 degree oven for about 2 hours.

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1093791 — VENISON BARBECUE

Haunch or chuck 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 pour over meat in roaster. Bake for 30 minutes per pound at 350 degrees, basting frequently.

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1093792 — VENISON ROUND STEAK

2 round steaks

Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer, until tender. Keep adding water. When tender, make gravy right with the meat.

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1093793 — COUNTRY STYLE VENISON STEAKS

6 venison steaks, cut 1/2″ to 5/8″
thick
Salt & pepper
Charcoal seasoning
Butter, not margarine

One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan broil steaks on medium high heat for 3 to 5 minutes per side. Fry steaks separately or 2 at a time, don’t over cook, use plenty of butter as venison is a lean meat. Serve while hot. Serves 6.

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1093794 — DEER AND SAUSAGE CASSEROLE

13 lbs. deer meat, ground
1/4 lb. mild pork sausage
Garlic
Onion, chopped
Pepper
Sweet basil
1 green pepper, chopped
18 oz. can sliced mushrooms
1/4 oz. uncooked elbow macaroni
1/4 c. olive juice
1/2 c. ripe olives, sliced
2 lg. cans tomatoes
15 oz. can white kernel corn, drained
1/2 lg. American cheese, grated

Brown deer meat and sausage in large skillet. Crumble meat; pour off excess fat. Add garlic, onion, pepper, sweet basil and remaining ingredients; stir to combine. Place in 12″x14″x3″ baking dish. Cover generously with Parmesan cheese. Bake at 350 degrees for 45 minutes. Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes. 8 servings.

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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. Bake at 400 degrees for 1 hour, covered with foil.

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1093796 — BRAISED VENISON

Venison, round rump
Chuck 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 with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.

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1093797 — STUFFED PARTRIDGE

3 partridges
Fat salt pork
4 tbsp. melted butter
Toast
Watercress
1/3 c. white sherry

Put birds in casserole dish, add 1/4 cup pork. Put in oven, 375 degrees, and cook, uncovered for 5 minutes, basting 3 times with butter. Pour sherry, cover and cook 25 minutes (heat 350 degrees). Serve on toast, garnish with watercress.

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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 casserole or roasting pan. Add onions to butter in skillet; cook until transparent but not brown. Add vermouth, tomato paste, cinnamon, salt and pepper. Cook for a few minutes; then pour around pheasant. Spread pieces of pheasant with soft butter; bake at 350 degrees for 1 hour or until meat is tender. Arrange pieces of buttered toast on hot platter; pour 1 spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves 6.

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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, milk or light cream, cover tightly. Cook top of range over low heat or bake at 325 degrees until tender about 1 hour. Make gravy from drippings. Serve 3 to 4.

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1093800 — WILD GOOSE

6-8 geese
6-8 lb. goose
Salt, pepper, poultry seasoning to
taste
8 med. unpeeled baking potatoes
2 (8 oz.) 7-Up or Sprite
8 med. carrots
8 sm. unpeeled baking 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 goose. Place 2 tablespoons sugar and 10 to 12 raisins in each apple. Place cover on roaster; bake 2 to 3 hours in 400 degree oven. Serves 8.

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1093801 — ROAST PARTRIDGE

4 partridges, dressed
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1 lemon rind
8-10 slices bacon

Wash birds in milk, drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of aluminum foil, roll edges to make a tight package. Bake in 400 degree oven for 40 minutes, then open foil for 10 minutes to brown the birds.

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1093802 — ROAST WILD DUCK

Clean, wipe and dry the ducks. Sprinkle generously with flour, salt and pepper. Place whole peeled onion inside each duck and place them in self basting roaster. Fasten with toothpicks. Place 2 or 3 strips of bacon across each bird. If desired, ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt, pepper and chopped onions. Cover bottom of roaster with 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 ducks. Remove cover of roaster for last 15 to 20 minutes before taking from oven to allow skin to brown.

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1093803 — ROAST WOODCOCK

Woodcock can be roasted whole as you would grouse. Place the cleaned birds on a rack 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.

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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 back and tying them so cord is drawn tightly across the back. Tuck neck skin under the cord. Tie legs together; rub 1 teaspoon salt over the skin. Lay breast side up in baking pan. Bake in moderate oven, 325 degrees to 350 degrees for 1 hour. Pour off fat from time to time; cook until very tender, 3 to 4 hours for 10 to 12 pound goose.

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1093805 — ROAST GUINEA HEN

Finish cleaning small young guinea hen; with string tie legs and wings close to body. Roast, uncovered at 450 degrees; sprinkle with salt and pepper. Cover breast with slices of fat salt pork or bacon, then after place in oven; put 1/4 cup salad oil over all.

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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 dredge with flour. Cover breast and legs with strips of bacon. Bake as directed for larded grouse, allowing 15 to 20 minutes of cooping. Serve with hot spiced crabapples. Serves 6.

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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. Cook over high heat to boiling; reduce heat and simmer 1 to 2 hours. Cool, reserving liquid, remove bones and dice meat. Place meat and juice to cover in an air tight jar. Serve meat cold on crackers or cocktail breads.

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1093808 — QUAIL

Take a roasting pan, butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan; cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven, 475 degrees and bake for about 15 minutes. Reduce to moderate heat, 350 degrees and bake until done. During the baking, be sure to baste often with the juices and butter. Can be served with gravy made from the juices.

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1093809 — ROAST DUCKLING WITH LEMON GLAZE

2 ducklings (4-5 lbs. each)
1/2 tsp. salt
Freshly ground black pepper
1/2 c. honey
1/4 c. lemon juice
1 lemon

Rub cavity of ducklings with salt and pepper; skewer the cavities and truss the birds with soft cord.

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1093810 — VENISON PASTIES

–FILLING:–

1 1/2 steak, 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 will turn dark; set aside. Make crust using flour, shortening and salt. Mix well. Gradually mix in water, using a fork. Pat together into a ball. Divide into 4 smaller balls and roll dough out to the size of an 8″ pie plate. Place 1 cup mixed filling on half of the rolled crust; fold over and seal edges. Brush with milk and bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Serve with a brown gravy if desired. (Pat’s favorite.)

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1093811 — ROAST VENISON

Start heating oven to 450 degrees. Heat shallow open pan in oven. Remove venison from marinade, remove skin and tough sinews. Sprinkle venison with salt, cover with slices of fat salt pork. 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 for well meat. Cover 5 to 7 pound leg of venison with cooked marinade, then refrigerate at least 24 hours or longer if necessary.

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1093812 — VENISON ROAST

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

Put roast into roasting pan with water to cover bottom of roaster. Sprinkle garlic salt evenly over roast. Cut slits into meat and slice onions, insert into slits, sprinkle salt and pepper and wrap tin foil tightly over roast. Cook at 325 degrees for 2 hours or 30 minutes per pound.

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1093813 — MEAT: QUICK AND EASY SUPPER DISH

Brown 1 pound chopped venison (ground). Put venison and 1 chopped onion in bottom of a casserole dish. Pour on top of the meat 1 can of peas, drained. On top of peas pour 1 can of beef gravy. Top that with mashed potatoes. Season meat and potatoes. Bake for 30 minutes in 350 degree oven.

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1093814 — VENISON PASTIES

1 lb. venison, ground up
1 med. potato, grated
1 med. onion, grated
1 med. carrot, grated
1 egg
Salt & pepper (opt.)
Pastry (favorite)

Stir venison, grated vegetables, eggs and seasonings together with a fork. Roll a portion of pastry out and cut in 6″ circle for turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal.

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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

Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake, for an hour or until rice is done at 350 degrees. Serves about 8.

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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 cooked
venison
2 scallions, washed & sliced thin
1 tsp. salt

Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350 degrees for 45 minutes. Serves 6.

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1093817 — JERKY

Turning red meat into jerky is a simple process that has been in used for centuries. The process converts it to dry, hard, shriveled strips for in spite of the fact that these may look like inedible material to the uninitiated, jerky is a nourishing and tasty food. It is easily transported and especially valuable because it will not spoil. You can incidentally, but it in many food markets. You can make jerky of deer, elk or any such redmeat, by first cutting the lean meat into narrow strips. The strips should be less than half an inch thick. String 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 takes but a brief time, lift it from the water and drain it. At this stage you may want to add pepper or spices to suit your taste. Pepper is added by some to keep flies away during the drying process. Others keep a smudge fire of non-resinous wood (resinous woods include fir and pine) burning to keep insects away. But any fire must be carefully watched to keep from overheating 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 kind of drying meat may require more time.

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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 make holding
consistency

Shape into small balls. Brown in melted shortening. Sprinkle with remainder of 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. Yield: 4 servings.

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1093819 — VENISON MEAT LOAF

2 lbs. venison
1/2 lb. veal
1/2 lb. pork
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 pork together. Combine with remaining ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield: 6 servings.

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1093820 — VENISON CUTLETS

2 lbs. venison steak
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 butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire sauce, celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.

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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. paprika
2 cans beef broth
Noodles (opt.)

Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.

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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 spices 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 until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

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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 spices 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 until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

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1093823 — VENISON CASSEROLE

Place in bottom of casserole 2 pounds stew meat venison could be used. 6 carrots, cut in lg. pieces
3 onions, cut in lg. pieces
1 stick celery, cut in lg. pieces

Mix together: 2 tbsp. tapioca
1 tbsp. sugar
2 tbsp. salt
Pepper to taste

Sprinkle over bottom mixture. Pour 1/2 can tomato juice over other ingredients. Cook in 250 degree oven for 4 hours.

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1093824 — DEER VENISON AND GRAVY

6 med. pieces venison, sirloin cuts
1 c. flour
1/4 tsp. salt
1 dash pepper
1/4 lb. pork

Pound venison until tender. Brown salt pork on both sides. Coat pieces of venison with flour and brown on both sides in salt pork drippings. When evenly browned 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 makes very delicious gravy over mashed potatoes. 6 servings.

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1093825 — FRIED VENISON STEAK

2 lbs. venison steak
1/8 tsp. pepper
3 tsp. oil
1 pkg. 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, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.

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1093826 — VENISON PATTIES

1 lb. ground venison
3 c. cooked quick oatmeal
2 tsp. salt (or more if preferred)

Mix together and fry by tablespoonfuls on griddle, flat like pancakes.

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1093827 — CREAMED SOUR RABBIT

Cut rabbit in small pieces and soak overnight in a solution of 1 cup vinegar and 1/2 cup of water. Next morning cook rabbit in the vinegar solution until done and thicken the broth with a little flour. Salt and pepper to taste and serve hot. Good with biscuits.

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1093828 — FRIED HARE OR RABBIT

1 hare or rabbit
1 egg, beaten
Bread crumbs
Salt & pepper
1 c. milk 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 milk or cream. Bring to boiling and pour over rabbit. Garnish with sliced lemon. Add parsley. Serves 4.

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1093829 — FRIED RABBIT

Cut dressed rabbit servings. Pieces disjoint legs at the body and second joints. Split down center back and through breast, cutting each half into dip meat in melted butter then in crushed corn flakes. Brown in hot fat, cook slowly about 1 hour. Add hot water, cover and cook slowly about 1 1/2 hours.

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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. Cover and let stand in cool plate 3 to 8 days. Remove from spiced vinegar and let braise, using 1 to 2 cups of vinegar for liquid. Makes about 6 servings.

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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 back separated into two pieces, roll in flour and fry like chicken. 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 wild taste.) Taste for tenderness with fork. After it is tender, remove and roll in flour and fry like chicken. If not sure about age of animal, prepare like old one, check often to make sure it doesn’t cook to pieces.

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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 salt and pepper to taste. Next prepare mixture using tomatoes, onions, curry powder, salt and pepper. Add browned rabbit pieces to mixture and stew at low temperature for 3 to 4 hours. Thicken juice with flour and water for the gravy. Meat will fall off the bones.

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1093833 — RABBIT WITH GRAVY

1 rabbit, cut up
1/4 lb. salt pork
1 dash pepper
1 c. flour
1 onion, diced

Brown salt pork 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 make a mixture of flour and water. Add to ingredients to make gravy. Delicious over mashed potatoes.

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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 vinegar. Cover and let simmer 2 to 2 1/2 hours, adding water if necessary. Thicken more if desired.

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1093835 — WILD RABBIT

Parboil rabbit, then cut in pieces, roll in flour and put in skillet to brown. Salt and pepper to taste. Pour small amount of water in skillet and steam. Pour 1/2 pint of sour cream over rabbit and let cook slowly in oven or on top of stove over low heat until tender. Take rabbit out of skillet and serve, use liquid left in skillet for gravy.

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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 cook in sour cream gravy.

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1093837 — FRIED BEAVER

Use small beaver cut into pieces. Remove fat and soak beverage overnight in cold water; drain. Cook in small amount of water until tender. Then fry with bacon and seasoning salt. Try some hickory smoked seasoning salt on this.

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1093838 — ROAST BEAVER

1 sm. or med. sized beaver
Baking soda
Sliced onions
Bacon

Remove all surface fat. Cover meat with a weak 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.

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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 with sliced onion. Combine remaining ingredients in bowl, then pour over beaver. Bake in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy.

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1093840 — SUKIYAKI

1 lb. wild meat or beef
1/2 head cabbage, sliced thin
1 lg. onion, sliced & broken apart
5 stalks 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 cook until near done. Add to meat. Add soup and juice from bean sprouts. Cook for 15 minutes. Add soy sauce and bean sprouts. Serve with rice.

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1093841 — VENISON SWISS STEAK

1 1/2 – 2 lbs. venison steak, flour
1 pkg. dry onion soup mix, water
Salt & pepper to taste
Shortening

Dredge meat in flour. Melt shortening, brown meat on both sides. Sprinkle with soup mix. Cover with water. Cover tightly. Simmer 1 1/2 hours or until done on top of stove. Or bake at 350 degrees until tender. Make gravy from remaining liquid and onion.

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1093842 — DEERBURGERS

2 lbs. ground lean venison
1/4 lb. suet
A handful of moist bread
Sliced onion
Seasoning

Mix well and fry like hamburgers.

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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. packed light brown sugar
2 sticks cinnamon (no powder)
2 tbsp. whole mixed pickling spice
1 bay leaf
2 tbsp. salt

Prepare quart jars. Cut off all but 2 inches of beet tops. Wash beets and leave whole with roots attached. Cook beets in enough boiling water to cover until tender, about 20 minutes; drain. Quickly plunge beets into cold water; slip off skins and remove root ends. Cut beef into 1/4 inch slices. Mix onions, vinegar, 2 cups water and the sugars. Tie cinnamon, pickling spice and bay leaf in cheesecloth bag. Stir salt and spice bag into vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Remove spice bag. Divide beet slices 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.

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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 pickling 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; cover with cracked ice; mix thoroughly. Let stand 3 hours; drain well. Remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to boil. Fill hot jars, leaving 1/2 inch headspace; adjust lids. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes 8 pints.

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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

Skin tomatoes, quarter, then measure. Boil; add chopped vegetables; keep boiling. 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.

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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 pickling spices
Brine strong enough to float an egg =
1 c. salt in 2 qt. water

Chunk large and prick small cucumbers. Soak cucumbers for 3 days in a brine strong enough to float an egg. Must be in a crock or an enamel ware pan, no aluminum. Drain off brine and cov