The Algona Upper Des Moines from Algona, Iowa on October 3, 1967 · Page 22
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The Algona Upper Des Moines from Algona, Iowa · Page 22

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Location:
Algona, Iowa
Issue Date:
Tuesday, October 3, 1967
Page:
Page 22
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WILD GAME TAMED by Betty Curren haring the trophies of the hunt with other folks at the table seems to multiply the pleasure hunters get from a fine day's shooting. Game birds and animals provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. The quality and flavor of game, however, depends to a very large extent on the care they receive after the hunter has bagged them. The simple rules to follow are these: The birds should be drawn soon after they have been shot. The body heat should be allowed to dissipate as quickly as possible. The birds should be kept cool or at cold temperatures until they are to be cooked. When testing game birds to determine those which are young and tender the stiffness of the bill is usually significant. If pheasants and grouse, for example, can be lifted by the lower jaw and nothing breaks, they are mature birds whose jaws are set. They will not be as tender and will require more cooking than the younger, less developed birds. Young ducks can be determined in the early part of the season by the slight continuation of the stem of the tail feathers which will extend about one-eighth of an inch beyond the fibres, a certain indication of a young bird. We wouldn't fry a stewing chicken; so don't try to dry roast an old game bird. If you choose the proper method of cooking, the meat is delicious. The following recipes show you the way. You will be proud to serve any of these recipes "under glass" just like the famous San Francisco recipe of "Pheasant Under Glass." RABBIT PIE ROAST WILD GOOSE ROAST PHEASANT 7 rabbit Water to cover 4 chicken bouillon cubes cup carrots, diced cup celery, diced 3 A package frozen peas, cooked and drained 3 medium onions sliced '/3 cup butter Pastry for 2-crust 9-inch pie Cut out bloody spots on rabbit. Boil rabbit in water for 15 minutes. Throw this water away. Rinse rabbit thoroughly. Add fresh water, enough to cover meat. Add 4 chicken bouillon cubes. Cook till meat is tender, about one hour. The last half hour add carrots, celery. When meat is tender remove from bones into bite size pieces. Make pie crust. Put into pie crust meat, carrots, celery, peas, and gravy which has been thickened. Put buttered onions on top, add top crust which has been vented to allow steam to escape. Bake 425° for 30-40 minutes. Serve in generous pie slices with extra gravy on top. A deep-dish 9-inch pie plate is preferable. ROAST WILD DUCK WITH ORANGE SAUCE 1 or 2 ducks Onions, chopped Salt Celery, chopped Celery salt 2-3 cups beef consomme Pepper (canned or made with Quartered apples bouillon cube) Clean well, draw and for those who do not care for the strong wild flavor either soak in cold water brine (2 tablespoons salt to 1 quart water) overnight or parboil in salted water with half an onion before roasting. Otherwise—season with salt, celery salt and pepper inside and out. Prepare quartered apples, onions, celery or oranges and fill bird. Skew or sew up and place breast down in 2 inches of beef consomme in a roaster with lid on. Place in 350° oven for I'/z hours or until tender. For last 30 minutes turn breast up to brown. Serve with the following Orange Sauce. Discard dressing inside duck. Orange Sauce 'A cup margarine 3 tablespoons flour '/i teaspoon salt l'/2 cups consomme 2 tablespoons currant " jelly 1 dash cayenne pepper Grated rind of one orange 3 A cup strained orange juice 2 jiggers sherry or white wine 1 tablespoon kitchen bouquet For best results prepare in a double boiler. Melt margarine, blend in flour, salt and cayenne. Stir in consomme and kitchen bouquet. Just before serving add orange juice, rind, currant jelly, and wine. If thicker consistency is desired, add corn starch. QUICK ORANGE RICE l'/s cups -1'/i cups orange l'/s cups minute rice juice l'/2 tablespoons butter Bring orange juice, and butter to a boil. Stir in rice. Cover, remove from the heat, and let stand 8 minutes. Fluff with fork before serving. Yield: 4 servings. 1 wild goose Salt Pepper '/a teaspoon garlic powder or 1 clove garlic, crushed slices bacon 10 1 tablespoon parsley, dried '/4 teaspoon sage '/4 teaspoon thyme leaves 'A teaspoon basil '/4 teaspoon nutmeg '/2 teaspoon poultry seasoning 2 cups chicken bouillon 1 large onion sliced Fill bird with dressing (recipe below). Cover bird with bacon slices which have been dipped in seasonings of parsley, sage, thyme leaves, basil, nutmeg and poultry seasoning. Surround bird with chicken stock and onion. Roast 400° for 15 minutes with the lid off; then 350° with lid on about 3 hours depending on age and weight of goose. One half of goose may be cooked in same way and freeze other half until later time. Dressing 3 cups soft bread crumbs '/a teaspoon garlic powder or 1 clove garlic, crushed 'A teaspoon sage 'A teaspoon thyme leaves 'A teaspoon marjoram '/2 teaspoon poultry seasoning Salt and pepper to taste 1 cup chopped celery leaves 1 cup chopped onion, fried in 'A pound • margarine '/i cup chicken bouillon Fry onion in margarine. Combine rest of ingredients and add onion and margarine in pan. Stuff bird. If dressing left over, put in greased bowl and put in oven last Vz hour of cooking. Dressing can be basted with liquid surrounding goose. PHEASANT With pheasants, skinning is much the easier way of removing the feathers, but plucking is recommended for birds that are to be roasted. Pheasants are white meat and are well suited to most recipes for chicken. Baked Pheasant in Sour Cream Pheasant 'A pound butter Flour ' 1-2 cups sour cream Clean and cut up for frying. Wipe thoroughly, dip in flour and brown in butter in a frying pan. Place in roaster, sprinkle with salt and pepper. Put enough sour cream in pan to make its depth 1 inch and add Va pound of butter. Cover and bake at 300° from VA-2 hours or until pheasant is tender. Make gravy and cover bird with it before serving. WILD RICE EN CONSOMME 1 cup consomme (1 10- ounce can) 1 cup water 1 cup (uncooked) wild rice Vt cup butter 'A cup finely chopped onion 1 4-ounce can mushrooms, stems and pieces, drained Wash wild rice under running water. Drain. In saucepan melt Vi cup butter. Add onions and mushroom pieces, drained. Saute. Add wild rice, consomme and water. Cover saucepan and simmer over low flame for 1 hour or until rice is light and fluffy. When done, let it remain covered about 15 minutes. / pheasant Salt and pepper 1 bay leaf 1 clove garlic, crushed or '/2 teaspoon garlic salt Few celery leaves One slice of lemon (optional) 4 slices bacon small or 1 large onion, sliced (4 ounce) cans mushrooms, pieces and stems cups chicken broth (chicken bouillon can be used) Sprinkle pheasant inside and out with salt and pepper. Place bay leaf, garlic, celery leaves, and lemon in cavity. Tie legs together, cover breast and legs with bacon. Place pheasant breast up in baking pan. Arrange onion slices, mushrooms with liquid and chicken broth around pheasant. Roast in preheated 425° oven for 15 minutes with lid off. Then put on lid and roast at 350° until done (about 2 hours). Baste with broth at intervals. Discard dressing in cavity. GROUSE IN WINE 7 medium onion, sliced 4 tablespoons flour '/> teaspoon salt 'A teaspoon pepper 2 chicken bouillon cubes 2 cups hot water '/2 cup red wine 2 grouse Water 1 tablespoon marjoram I small onion 'A cup butter 1 clove garlic, crushed or Va teaspoon garlic powder Cover grouse with water. Add marjoram and small onion. Cook until almost tender (about 1 hour). Remove grouse from water, dry off, cut into serving pieces. Brown in 1 A cup butter, garlic and sliced onion. Combine flour, salt, pepper; slowly stir in bouillon cubes dissolved in hot water. Pour over browned grouse. Cook with lid on until tender. Remove grouse. Stir in wine. Serve at once with wine gravy. FRIED SQUIRREL 2 squirrels 1 large onion, peeled and Water to cover halved 1 tablespoon marjoram '/a pound butter Cut out the bloody spots on squirrel. Cover with water and boil 15 minutes. Throw water away. Add fresh water to cover, marjoram, and onion. Cook until tender. Remove from water. Cut in serving pieces. Dry off and brown in Va pound butter. VENISON ROUND STEAK 2 pounds venison round Va pound margarine steak 1 can beef consomme 3 large onions, sliced Fry onions and steak in margarine. Add beef consomme and cook until tender.

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