The Algona Upper Des Moines from Algona, Iowa on October 5, 1965 · Page 12
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The Algona Upper Des Moines from Algona, Iowa · Page 12

Algona, Iowa
Issue Date:
Tuesday, October 5, 1965
Page 12
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B efore Ions the men at your house (and maybe the gals too) will be checking their hunting gear in preparation for the '65 season. The results of these hunting trips can mean real dining pleasure when the sportsmen return. Your hunters prize bag becomes the best in good eating. In this issue of Farm and Home we are bringing you recipes for pheasant, quail, partridge and wild duck. All are gourmet foods — foods with a flair. And they're easy to prepare. The compliment you receive from your hunter will be reward enough for the little extra thought and effort. BARBECUED 2 pheasants (preferably older birds) Salt and pepper Flour 1 medium sited onion, diced 1 tablespoon margarine, melted 1 tablespoon brown sugar 1 tablespoon cornstarch V* cup tomato catsup PHEASANT 2 tablespoons vinegar 2 tablespoon* Worcestershire sauce Vi teaspoon salt V* teaspoon pepper Vi teaspoon dry mustard ] /i teaspoon monosodium ghitamate 2 cups cooked tomatoes Cut pheasants in serving size pieces, coat with seasoned flour and brown in hot fat. Meanwhile, melt margarine and saut£ onion until tender but not brown. Combine brown sugar and cornstarch; blend into sauteed onions. Add remaining ingredients gradually, stirring constantly. Cook slowly until slightly thickened (about 20 to 25 minutes) — stir frequently. Pour sauce over browned pheasant; cover. Bake in 300° F. oven for approximately 1 hour to with barbecue sauce every 20 minutes. hours basting GAME BIRDS 1'ORANGE 6 partridges or pheasants % teaspoons dried tarragon Salt pork leaves 6 to 8 oranges 6 tablespoons currant jelly 3 tablespoons margarine Vt teaspoon dry mustard 3 green onions, minced Vt teaspoon salt With string, tie legs and wings close to body of each bird. Season with salt and pepper. Completely cover breast with slices of salt pork or bacon; tie in place with string. Roast in hot oven (425° F.) 30 minutes. While birds are roasting prepare sauce. Wash oranges; with potato peeler remove very thin orange-colored top of the rind from one orange, shred into fine pieces with scissors to make 3 tablespoons. Section 3 to 4 oranges to make about Itf cups drained sections. (To section, cut off peel in circular motion, cutting deep enough to remove white membrane. Go over fruit again to remove any remaining white membrane. Cut along side of each dividing membrane from outside to middle of core. Remove section by section, over bowl, to retain juice from fruit.) Drain sections and measure juice; ream remaining oranges to make 1)* cups of juice. Reserve. In large skillet melt margarine, add onion and tarragon; cook . 2 or 3 minutes. Add orange juice, shredded peel, currant jelly, dry mustard and salt. Stir apd bring to a boil. Remove birds from oven and place in skillet. Cover and simmer gently 1520 minutes. Remove birds to platter. Add orange sections to sauce. Heat quickly and serve with partridges or pheasants. Yield: 6 servings. RAISIN STUFFED WELD GOOSE 1 (3 to 5-pound) dressed wild goose Salt Vi pound bulk sausage I minced onion 1 cup soft bread crumbs 1 egg, beaten . 44 cup dark or golden raisins V* cup hot water 14 teaspoon salt Vt teaspoon pepper V* teaspoon sage 1 tablespoon minced parsley 4 bacon' strips Raisin-walnut stuffed apples Wash goose thoroughly; dry well. Salt inside and out. Brown sausage; push to one side and add onion. Cook until soft and yellow. Combine with bread crumbs, egg" and raisins. Moisten with hot water; season with # teaspoon salt, pepper, sage and parsley. Stuff goose. Close opening using skewers ana cord. Lay bacon strips over ends of. drumsticks and breast. Roast in moderately slow oven (325° F.) about 2 to 2# hours. About 1J» hours before goose is done, place Raisin Stuffed Apples in oven. Remove when tender; place alongside goose on serving platter. Serve with white or brown rice and mushrooms. Serve 4 to 6. RAISIN-WALNUT STUFFED APPLES: Peel strip from top of 8 red apples. Core and stuff with K cup dark or golden raisins and H cup chopped California walnuts. AUSEN ROAST WELD DUCK 2 one-pound wild ducks 46 cup diced onions (optional) 1 package herb salad dressing 44 teaspoon coarse black pepper mix ' Vt cup diced orange 6 celery stalks 1 cup Burgundy wine 2 tablespoons melted margarine Clean and wash ducks thoroughly; singe and wash again. Dry with paper towels. Rub inside and out with salad dressing mix. Break celery stalks, without removing leaves, into pieces same length as ducks; stuff into body cavities. Place ducks in roasting pan; brush with margarine. Roast in 400° F. oven about 10 minutes, or until lightly browned, turning once^ Pour off excess fat. Turn ducks breast side up and cover with onion, pepper, orange and wine. Return to oven and roast 20 minutes longer for very rare, 40 minutes for medium, and 1 hour and 5 minutes for well-done duck. Remove celery stalks. Makes 4 servings. PHEASANT A LA KIEV 2 pheasants 2 tablespoons milk 16 pound margarine . 146 cup* cracker crumbs 1 egg, slightly beaten Using a very sharp knife, cut along ridge of breast bone completely through meat, working from the tip to divide breast meat into halves. Remove in one piece (half of breast) and flatten as flat as possible. Divide margarine into four portions; shape each portion into a roll about X to 1-inch thick. Place roll lengthwise on each breast half. Wrap the meat around it (can use toothpicks to hold together). Meanwhile, combine egg and milk in a bowl. To coat pheasant evenly, roll each breast in some of the cracker crumbs. Dip each into the egg-milk mixture and then roll again in crackers. (Pheasant oreasts must be well sealed to keep the margarine in breast.) Let stand 5 to 10 minutes. Deep-fat fry pheasant breasts two at one time. Fry 5 to 6 minutes, or until golden brown, turning once during frying time. Drain thoroughly. Place in baking dish and continue cooking in 350° F. oven for 10 to 12 minutes, or until pheasant is ^tender. CHARTREUSE OF QUAIL 4 quails 4£ pound bacon slab, preboiled 1 large head of cabbage % pound polish sausage 2 carrots, partly precooked Season quails with salt and pepper and roast till underdone and lay aside. Cut cabbage head in quarters and cook till half done, then cool and remove main vein of leaves. Line a casserole side with square sides of bacon alternating with polish sausage and carrots. Cover bottom of casserole with cabbage leavesrThen cover the casserole sides with cabbage leaves. Cut quails in halves and lay in casserole. Cover with cabbage and; bacon and bake in 325° F. oven for Di hours. Serves 4, ROAST WATER FOWL 2 wild ducks (Wt pounds each), 2 tablespoons margarine oven ready I teaspoon paprika 1 onion, chopped V* teaspoon Tabasco I garlic clove, minced 1 pound sliced bacon Rub cavities of birds with onion and garlic. Combine margarine, paprika, and Tabasco; rub into duck skin. Wrap duck in cheese cloth; place bird breast down on rack in greased shallow pan. Roast uncovered in 325° F. (slow) over 1M to 2 hours, basting occasionally. Turn when half done. Remove cheese cloth, cover each bird with strips of bacon. Continue roasting until done. Serve with 4 cups cooked wild rice. Yield: 4 servings.

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