B— Lancaster Farming, Saturday, Decembe:
For the T' r “ V
Farm Wife and Family
HUNTER’S LUCK
SPENCE
gerator. If you plan to freeze
the game, it should be cut
into pieces that will be a suit
able size for one meal Then
bone the meat, package in
moisture vaporproof material
and seal well. Freeze quickly
at 0 degrees, or lower.
It might be wise to separate
cuts from younger animals
and those from older ones,
regardless of the storage meth
od you choose. Meat from old*
er animals is usually tougher
and requires longer cooking.
If you store them separately,
then you’ll know which cuts
need different cooking meth
ods for maximum flavor.
You can tenderize cuts from
older animals by letting them
stand and “age”' for several
days. Then you can parboil
-them before the final cooking.
Another way to tenderize wild
mentis to baste it with an acid
such'a? orange juice. Besides
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By Mrs. Richard 0. Spence
If there’s a hunter at your house, or in
your neighborhood, you may soon be called
upon to cook venison and other game.
How the meat is handled in the first six
hours after the kill is important. If it isn’t
handled properly, there isn’t much that you
can do later to improve the flavor. As soon
as the meat is brought home by the hunters,
store it in the coldest part of your refrigera
tor Don’t soak it in soda or salt water. Just
put it in a shallow pan and cover it loosely
with a piece of waxed paper. Remember too
that uncooked game stored this way should
be used within a few days. Treat cooked
game the same way you would any cooked
meats covering and storing in the refn-
giving the meat a delicate
orange flavor, the acid in the
juice helps to break down tis
sues and so tenderizes the
meat Other acids you might
use for basting include tomato
or lemon juice, diluted vine
gar, grapefruit or pickle juice
oi sour cream.
To cook game, use the same
meat cookery methods you use
for beef and lamb, ilf you’re
cooking a tender cut of game,
you’ll choose the dry heat
method—roasting, broiling, pan
broiling or frying—without
adding any liquid or covering
the pan. For less tender cuts,
choose moist heat—either
braising, stewing or pressure
cooking the meat. Be sure to
add liquids to meats cooked
*?
*2*
•j* More farmers each •♦•
X month prefer to buy %
* their |
{« «J»
»> »*«
• HAY • STRAW
from us for better value and all around satisfac
tion. At farm or delivered, any quantity as your Y
requirements may be. *
Esbenshade Turkey Farm
Full Line of
RED ROSE
and
W W F FEEDS
Dairy Poultry Hog
• Coal • Storm Windows
• Custom Grinding _
and Mixing * Gloves
• Cello-Glass • Steel Traps
West Willow Farmers Assoc.
WEST WILLOW Ph. 894-5010
ar 5, 1964
• EAR CORN
Area Code 717 687-7831
SINCE 1890
PARADISE, PA.
this way, and cover the pm
tightly.
Venison cuts recommend for
dry cooking Include the round
and shoulder loins. Venison
cuts that are best for moist
heat methods of cooking in
clude the shoulder, neck,
breast, rump, round, sltarik and
flank.
Since the flavor of all game
is rather distinctive, plan to
prepare it with seasonings
and sauces. There are two rea
sons for this. First, they’ll
help bring out or enhance de
sirable flavors. They’ll also
assist in masking flavors that
some people find objection
abe. Your cookbook will guide
you in selecting proper spices
and herbs to feature with
game.
* * *
COOKING WILD DUCKS
AND GEESE
Be it wild ducks from the
lakes of Minnesota or wild
geese from the Eastern Shore
of Maryland, if you know how
to cook them they can be a
favorite item for a company
menu.
With either wild duck or
wild goose, serve wild rice and
red cabbage. Brown apple
wedges in butter, sprinkle
them with cinnamon and you
have a marvelous accompani
ment of wild fowl. Here are[
recipes for cooking wild duck
and wild goose:
WILD DUCKS
Skin and wash the ducks
thoroughly. Soak them for at
least 10 hours in a pan of
water laced with 2 tablespoons
of salt and 1 tablespoon of
soda for each gallon of water.
This will draw out the gamey
taste You can be generous
with the ingredients because
washing in cold water will re
move any salt or soda taste.
Now the ducks are ready
to be cooked or frozen. When
preparing the ducks for the
oven, slice apples, onions, cel
ery and carrots four ways and
lightly stuff each body cavity.
You don’t have to close the
opening, as the stuffing will
be discarded. Its purpose is to
absorb the strong flavor and
add its own flavors to the
meat.
Roast, covered, in a 325 de
gree oven for 2to 2 Vi hours.
Because there is a wide vari
ance in wild ducks, it’s best to
test for doneness first at 1%
hours. Salt the ducks when
half-way done.
WILD GOOSE
Soak 5 to 6 hours in salt
and soda water. Change water
several times.
Salt the goose inside and
out Stuff cavity with apples,
onions, celery and carrots
sliced four ways. Discard
stuffing when goose is cook
ed.
Place strips of bacon fat
across the breast of the bird
or pour cream over it. Baste
often with the fat that col-
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Lancaster County
Chiropractic
Society
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M. S. Yeorsley & Sons
West Chester 606*2900
lects in the. pan. Bake in S2S
degree oven 3ft to 4 hour* for
a 6-pound (or larger) goose.
Test after 3 hours.
RABBIT PIE
A hare pie—made of savory
rabbit meat wrapped in a
tender crust—is one of the
tastiest game dishes you can
eat.
RABBIT PIE
ft cup butter or margarine
ft cup chopped onion
ft cup chopped green pepper
ft cup sifted flour
2 cups rabbit broth (er
water with 4 chicken
bouillon cubes)
3 cups coarsely cut cookei
rabbit
Salt and pepper to taste
Heat butter or margarine in
a large fry pan. Add onion
and green pepper and cook 9
minutes over low heat. Blend
in flour and cook until mix
ture bubbles Pour in broth
gradually, stirring constantly.
Cook until thick and smooth.
Continued on Page 9
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