HomeMy WebLinkAboutThe Goderich Signal-Star, 1983-11-16, Page 42game
Lo! The Mighty Hunter!
Draggg his venison and wild ducks behind hire! Give
him a bteak.— cook his game'for him properly — he'll love
you for it.
Venison, remember, should never be overcooked, for it
has no fat to keep it moist.
Onion flavors it beautifully, as does a half -cam of red
wine in the roasting pan.
Ducks should be wiped with a damp cloth, and cooked
quickly in a very hot oven. An apple or onion inside draws
the very strong flavor.
Hunting season is now on so there may be some hunters'
wives looking for hints on how to cook the game, hope this
helps.
Fran Porter,
H.R. 5, Clinton
Breaded Frog Legs
6 frog legs, skinned
2 eggs
Lemon juice
Salt and pepper
Cooking oil
Fine bread crumbs
Wash legs in cold water; dry well on a towel. Season
with salt, pepper and lemon juice.
Dip in beaten egg, then in fine bread crumbs.
Fry in cooking oil ( 385 degrees F.) until well browned.
Serve with tartar sauce. ( Serves 6).
Jack E. Spearin, Jr.,
Clinton
Rabbit Stew
Clean and skin the rabbit.
When skinning:
1. Start at the ankle
2. Run the point of the knife around the ankle
3. Pull the skin off to the shoulder
4. Cut off the right legs
5. Cut off the ears
6. Pull the skin off shoulder and head.
Cut meat into parts including the bones. Put meat in pot,
add water to cover. In salt overnight.
Add:
2 rabbits
3 onions, diced
6 carrots, diced
3 stalks celery
8 potatoes, diced
2 cups of flour
1 tsp. baking powder
1 tsp. of salt and pepper
4 tbsp. of lard
6 slices of bacon, cut in pieces
1 clove of garlic, crushed
'/i ib. sliced fresh mushrooms
Order rabbit drawn. Cleaned and cut up.
Wash and place in a kettle with the onions, bay leaf,
celery, salt, pepper and boiling water.
Cover; bring to a boil and simmer tor 2 hrs. or until rab-
bit is nearly tender. Then add carrots, potatoes and
mushrooms. Cover and simmer for 30 minutes or longer
or until vegetables and rabbit are tender.
Thicken with flour and baking powder for dumplings.
Heat for 5 minutes. Makes 4 -16 servings.
Jack E. Spearin, Jr.,
Clinton
Roast Skunk
Don't laugh! During the depression in the 1930's, rugged
individualists who were too proud to accept welfare ate
everything they co.uld shoot or trapThey discovered, like
their forefathers had done before them, that skunk neat
was white, tender and tasty. It was also a favorite
delicacy of the Indians. So don't knock it until you'vetried
it.
1 cup clear soup ( bouillon cube )
12 sliced carrots
1 tsp. of onion juice
Salt and Pepper
Butter
Dissolve 1 bouillon cube in 1 cup hot water. Skin, clean
and remove insides. Remove scent glands. Parboil in
salted water for 15 mins.
Drain off water, then place meat in fresh water and
steam until tender, about 1 hr. Transfer to roasting pan
and put in oven at 375 degrees F.
Add 1 cup of clear soup ( bouillon cube), 12 sliced carrots
and 1 tsp. of onion juice and cook uncovered for 2 hrs.
Rub with salt, pepper and onion juice and brush with
butter. Skunk stuffed with Wild Rice Stuffing. Remove
stuffing before serving. (6 servings ).
Jack E. Spearin, Jr.
Clinton
Roast Pheasant
Salt
1 whole young pheasant
1 bay leaf
3 to 4 celery leaves
4 slices bacon
One-third cup of salad oil
' 2 cup of mushroom pieces
1 large 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 hr. and 30 mins. Turn pheasant
at 30 min. intervals, basting with drippings from pan.
Place on platter. Remove string, celery leaves and bay
leaf.
Garnish with spiced apples and parsley.
Jack E. Spearin, Jr.,
Clinton
Beaver
Strips of bacon or salt pork
1 cup of chopped carrots
1 cup of chopped celery
1 cup of chopped onion
1- 2 cups of water
Salt and pepper to taste
Dash of poultry dresing
Use only young beaver. Remove head, skin and excess
fat. Rinse well. Put in roaster and cut slits on back and
sides. Lay strips of bacon or salt pork on top so grease
may penetrate into slits. Add vegetables, spices and water
adding more water as needed. Cook till tender.
Or same as above, only make a stuffing as for turkey or
chicken, using garlic, salt, pepper and onions. Eliminate
vegetables. Bake in butter and baste often until tender.
Test with fork to be sure all meat is thoroughly cooked.
Bake at 325 degrees F. until tender.
Jack E. Spearin Jr.,
Clinton