rlancjutcr Firming, Saturday, October 11.1969
ENHANCE YOUR VENISON
MEALS: VARY SEASONINGS,
SAUCES Venison rates equal
ly with other meat as a high
quahtj protein food, but its flav
or is different.
shrinkage and the meat is juicy Most venison is drier and less
and full of flavor. As with all tender than beef or pork Deer
protein foods, lapid cooking with lead vigorous lives as they co\er
when the avid hunters in your in tense heat hardens the tissue, miles of territory foraging for
ramily bring home their catch food an d are alwavs on the alert
for the day this fall, you may Young fryer rabbits like any {or enem i es Therefore, then
find this a good time to prepare tender meat can be cooked by musc i es are hard and well-devel
and serve your family a delicious the quick methods of frying or ed nd they’re not likely to
rabbit dinner broiling. Older rabbits need long- have a ‘ s much fat as amma i s rais-
Rabbit is fine-grained and mild er, slower cooking They are ex- e(J on farms and ranches,
flavored and practically all of it cellent in fricassees, casserole 1; .
is white meat like the breast of dishes, rabbit pie. croquettes D *f.
chicken. Like other lean meats, salad, chop suey and all the meats, : 1 /.noted Tt^natur
poultry and fish, rabbit is a good other ways adapted to mature k f and flavor deDend
source of high quality protein. fowl and the less tender cuts of its a 4 fin-
The secret of well-cooked rab- meat. Any favorite chicken reci- “ th ®
bit seems to be slow cooking pe can be used for rabbit. J
Moderate heat cooks rabbit slow- after
iv and evenlv so there is little you are not sure of the age the method of handlm o after
of the rabbit you are cooking, it killing and the cooking proced
, may be well to cook it until ten- ure.
A-HUNTING WE WILL GO
Lancaster Farming Food Editor
By Mrs. Richard C. Spence
SAVE AT
BOB’S
Save Rite
market
743 S. BROAD ST.
UTITZ. PENNA.
Hoon: Mon. thro Sat. 9 to 9
Sunday 9 to 5
FOR THE
FARM
WIFE
AND
FAMILY
I HOLLAND
STONE
Ready-Mixed
CONCRETE
New Holland Concrete Products
New Holland, Pa.
der and then proceed with any
of the various recipes calling for
rabbit. To cook, cover with wa
ter, add soijie salt and some
chopped onioii, and cook until
tender but not falling off the
bones. One delicious way to use
precooked rabbit is to bread it
as you would fish, pork chops,
etc
You may count on two serv
ings of rabbit per pound or ap
pioximately IVi cups of cooked
meat per pound of ready-to-cook
weight. Properly prepared, you
may find rabbit a treat your
family will enjoy.
CONCRETE I
BLOCK I
METAL I
WINDOWS I
354-2114 I
Since venison is strong-flavor
ed and less tender than other
meats, it usually should be qook
ed slowly at low to moderate
heat. Use a moist-cooking method
such as braising or stewing, es
pecially with older animals.
Many seasonings and sauces
may be used to enhance or mod
ify the venison flavor. You can
experiment with different -herbs,
spices and cooking methods to
vary your venison meals.
BRAISED VENISON
pounds venison
slices salt pork
Flour
Salt and pepper
>.l cup fat
‘i cup. hot water
M: tablespoon vinegar
*2 cup chopped celery
1 carrot, diced
1 tart apple, chopped
>2 tablespoon lemon juice
Use the less tender cuts of
venison for this method Lard
venison with salt pork and rub
with salt, pepper and flour.
Saute in hot fat until well brown
ed, turning frequently. Add hot
water and vinegar Cover closely
and cook until tender, about 2
to hours, adding more water
as it evaporates. One-half hour
before meat is done add remain
ing ingredients. Cook until veg-
y 2 PRICE
SALE
CONTINUES
' 'f
Carl H. & Parke Groff
(formerly Groff's Hardware)
100 S. Railroad Ave. New Holland
Open Thors, & Fri, Evenings Phone 354-0851
ctablcs are tender. Serve with a
tart Jelly. Serves IfirA* '
4 -4 s ;
Pheasant is one of the delica
cies that goes with the hunting
season. You might serve your
pheasant braised as in the follow
ing recipe. Wild turkey would do
as well in this recipe.
BRAISED PHEASANT
2M: pound pheasant, approx.
Z lt 2 cups milk
21 Ritz crackers, finely rolled,
about % cup crumbs
I 2 cup butter or margarine
4 pearl onions; parboiled 4to
5 minutes
I '2 pound fresh mushrooms,
sliced
3 tablespoons all-purpose fiour
1 teaspoon salt
V 2 teaspoon ground whit*
pepper
Va teaspoon ground sage
2 tablespoons chopped
parsley
Pitted Dates
Bacon slices, cut in half
Wash pheasant; pat dry Cut
into 4 portions. Pour Va cup
milk into a shallow dish; dip
pheasant in milk then in crumbs.
Heat Va cup butter in large skil
let; brown pheasant slowly on
both sides. Transfer to 11x7
inch backing dish. Arrange
(Continued on Page 291 .
'*x