86-Lancaster Farming, Saturday. November 28, 1992
<l% Home On The Range
Cooking With
Wild Game
When the hunters in your family
return home with their trophies,
you need good recipes to enhance
the flavor of wild game.
, A reader wrote that the Pennsyl
vania Game Commission has a
cookbook for game recipes. It is
well worth the $4 price, she writes,
just to read the recipes. The cook
book also shows how to cut up the
meat Send $4 to Pa. Game Cook
book, Dept, MS; 2001 Elmerton
Ave., Harrisburg, PA 17110-9797.
DEER BOLOGNA
10 pounds ground deer meat
1 pound brown sugar
'A teaspoon ground red pepper
1 teaspoon black pepper
2'A teaspoons saltpeter
6 ounces salt
'A teaspoon mace
2 cups white com syrup
With your hands, thoroughly
mix together all ingredients but
ground deer meat. Pour over
ground deer meat. Stuff into
3x12-inch cloth bags made of all
white sheeting.
Hang for two days before smok
ing. Smoke 3 times at seven day
intervals. Let dry and cure three
months.
Contributor writes that this is a
very good recipe that made up after
many years of tasting and testing.
This is the way her family really
likes it.
Vivian Heffner
Windsor
RABBIT SALAD
3 cups diced cooked rabbit meat
A cup salad oil
'A cup vinegar
1 teaspoon onion juice
Salt
Paprika
3 cups diced celery
2 tablespoons capers
Dash tabasco sauce
1 cup mayonnaise
Add oil, vinegar, onion juice,
salt, and paprika, to taste, to rabbit
meat, which has been cut into
small pieces. Let stand in refriger
ator for three to four hours to per
mit flavors to mingle. Add celery,
capers, tabasco sauce and enough
mayonnaise to cover well. Serve
on crisp lettuce leaves or other
salad greens with a garnish of
olives and radishes.
Lapin Farms
VA
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach Our office
one week before publishing date.
December
5- Christmas Cookies
12- Holiday Desserts
19* Homemade Food Gifts
26- New Year Celebration
BREADED PHEASANT
Pheasant serving pieces
2 eggs
1 onion
1 cup bread crumbs
Pepper and salt
Shortening and butter
Roll each pheasant piece in
beaten eggs, then in bread crumbs,
again in egg mixture, and bread
crumbs. Season with salt and pep
per, fry slowly in shortening and
butter until golden brown on all
sides. Remove to roaster, add a
small amount of water, and roast at
300 degrees with an onion added to
the meat Roast 2 to 3 hours until
tender.
D&E Pheasantry
Mount Joy
QUICK AND EASY CHILI
1 gallon cooked pinto or red kid
ney beans
3 pounds ground venison
1 cup finely chopped onion
'/i cup finely chopped celery
'/i cup finely chopped bell
pepper
1 quart plain spaghetti
2 quarts tomato juice
1 tablespoon mixed Italian spice
1 to I'A -ounce chili powder
1 teaspoon salt
'/< cup cider vinegar
Saute raw meat until it changes
color. Add raw vegetables. Saute
until limp. Add the remaining
ingredients except beans and cook
over low heat for 10 minutes. Add
to beans. Simmer for at least 30
minutes. Pour into hot clean jars
and pressure seal at 10 pounds for
20 minutes. Contributor also
makes the sauce without the beans
and adds the beans when needed.
Janet Foust
VENISON MEATLOAF
3 /< pound ground venison
'A pound ground sausage
1 egg
2 tablespoons chopped parsley
1 tablespoon soft butter
1 tablespoon bread crumbs
1 teaspoon lemon juice
1 teaspoon salt
A teaspoon pepper
1 medium onion, chopped
Combine ingredients. Form into
loaf and place in loaf pan. Bake at
350 degrees for one hour. Baste
with the following:
A cup butter
I cup vegetable stock or water
'A package dried onion soup mix
Anonymous contributor
This Is the season to compile venison recipes in case the hunters in your family
have a successful season.
BEEF JERKY MADE WITH
VENISON
Remove all fat from round or
other venison steak. Cut in thin
strips, cutting along grain of meat
or it will fall apart while cooking.
Place meat side by side in a
square container. Sprinkle with
salt, pepper, and liquid smoke.
Repeat layers until meat is used up.
Weigh down top with heavy cover.
Chill overnight.
In morning, drain off liquid and
pat dry. Place toothpick through
one end of each strip. Hang each
over rack placed at top of oven.
Line bottom of oven to catch
drippings.
Bake at 250 degrees until dried,
about 3/2 to 4 hours.
Muncy
Cool. Store in tight container in
refrigerator or at cool tempera
tures. •
RABBIT AND RICE
CASSEROLE
Vi cup margarine
4 ounces cheese, shredded
1 package frozen broccoli,
chopped'
1 can condensed cream of
mushroom soup
' 2 cups cooked rice
2 cups cooked rabbit meat, cut
into small pieces
Melt together margarine, cheese
and soup. Combine with remain
ing ingredients and place in
greased casserole dish. Bake in
350 degree oven for 35 minutes or
until bubbly.
Mary Criswell
Martinsburg
Ann HafT
Ferndale, NY
A
VENISON MINCEMEAT
2 pounds lean venison
1 pound beef suet
6 pounds apples
2 pounds currants
1 pound raisins, seeded
2 pounds seedless raisins
'A pound citron
4 to 6 cups brown sugar
2 teaspoons nutmeg
1 tablespoon allspice
1 tablespoon cinnamon
% teaspoon ginger
1 teaspoon cloves
1 tablespoon salt
2 oranges
1 lemon
8 cups cider or grape juice
Trim off fat from venison. Bake
Featured Recipe
Now that Thanksgiving is over, you must have lots of leftover tiirk
ey. Instead of having cold turkey sandwiches how about making a
Cheesy Turkey casserole. Milk and cheese adds zesty flavor and tex
ture to casseroles for the whole family to enjoy, says Mercy Keeney,
Bradford County Dairy Princess.
The recipe for Checsey Turkey Casserole is 2 (10 oz.) packages of
frozen broccbli or cauliflower florets (thawed), 2 cups MILK, 2 (8
oz.) packages of CREAM CHEESE, 1 teaspoon garlic salt, 1 teas
poon salt, 1 and 1/2 cups grated PARMESAN CHEESE, 10-12 slices
cooked turkey or chicken. Cut vegetables into bite size pieces and
place in bottom of a greased crock pot. In a sauce pan blend MILK,
CREAM CHEESE, salt, gariic salt, and PARMESAN CHEESE over
low heat until mfelted and smooth. Pour 1 cup of sauce over veget
ables, top with turkey. Pour remaining sauce over the turkey. Cover
and cook on low for 4-6 hours. May be served over noodles.
A helpful hint when you cook with cheese add it to other ingre
dients in small pieces so that it will blend evenly and cook in a shorter
time. Keep the heat low. with just enough heat to melt and blend
cheese. High heat or long cooking makes cheese tough and stringy.
Enjoy cooking with CHEESE!
meat for 40 minutes in 350 degree
oven. Cool and chop. Mix with the
chopped beef suet, pared, cored
and chopped apples, currants, rai
sins, and citron. Add sugar, spices,
juice of two oranges, finely
chopped rind of 2 oranges,
chopped lemon, and the cider or
juice. Simmer 30 minutes.
Freeze in one quart containers.
Or, can in pressure canner by pack
ing hot into jars. Seal and process
for 60 minutes at IS pounds pres
sure for pints or 70 minutes for
quarts. Makes enough for 10 to 12
pies.
Sally Kenamond
Mifflinburg
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