'A cup minced seal 1 large bay leaf Pinch nutmeg Fresh ground pepper to taste Combine gravy ingredients and simmer, uncovered for 10 minutes, strain and serve with duck. SOUTHERN MUSTARD RABBIT 1 large Or 2 small rabbits Clean and cut rabbits into serving pieces. Soak in salted water, 1-2 hours or if older rabbit, overnight. Remove meat and pat dry. Flour 6 tablespoons butter 3 tablespoons olive oil '/i cup chopped mushrooms 3 tablespoons chopped parsley Salt Fresh Ground Pepper Dijon or herbed mustard 1 medium onion, finely chop ped 1 cup heavy cream Lemon juice, optional Dust rabbit with flour and saute in heavy skillet in butter/oil until browned on both sides. Re move and spread pieces liberally with mustard. Place in shallow baking dish. Saute onions in same skillet for several minutes. Add mushrooms and continue cooking. Add pars ley, salt and pepper to taste. Blend in cream and heat through. Pour mixture over rab bit. Bake in 350-degree oven for 30-40 minutes or until tender. Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. November 9 Sweeten Recipes With Honey 16 One-Dish Meals 23 Thanksgiving Dinner 28 Thanksgiving Leftovers 1 teaspoon grate orange rind Uncooked pheasant livers, chopped Salt Fresh Ground pepper 1 teaspoon cornstarch 2 tablespoons water lions To make sauce, add chicken broth to pan and stir over medi um heat, scrapping up browned bits. Cook until half the liquid re mains. Add apricot jam, lemon or orange rind, chopped liver, salt and pepper. Simmer over low heat for five minutes. Spoon some sauce over birds. Thicken the rest with cornstarch water mixture. VENISON STEW 3-4 pounds venison Marinade: 2 cups burgundy wine 1 onion, sliced 1 clove crushed garlic 1 bay leaf 3 juniper berries 1 teaspoon salt Place venison in non-metal bowl and pour marinade over venison and refrigerate 24 hours. Remove from marinade and cut into bite-size pieces. Place Vi cup flour, salt and pepper in plastic bag. Add small amount of venison and shake to coat. Sear meat in 2 teaspoons bacon fat. Add the following ingredi ents, making sure to cover veni son with burgundy mixture: 2 cups burgundy wine lemon or DEER FILLET IN ONION SAUCE 1 medium onion, coarsely chopped 'A cup butter 2 cloves mashed garlic or 2 pinches garlic powder Slowly saute. When about half done, add 6 deer filets. Cook until done. Poke it to be sure. Slowly pour over cooked onions and deer 'A cup of your favorite steak sauce. Serve over wide Pennsylvania Dutch noodles. Glory View Farm Amberson VENISON KABOBS 1 round steak venison, cubed Marinate steak in 4 table spoons water, 1 teaspoon onion powder, and parsley for at least 4 hours. Salt and pepper steak. Wrap the chunks with 'A strip thin bacon. Be careful to skewer the cubes so that the bacon is caught on the skewer. Sprinkle with paprika. Grill about 3 min utes more to set the paprika. Glory View Farm Amberson Boil the heart in a large kettle for 30 minutes on full boil. Re move from pot and cool. Cut the heart into small strips. Get a large mason jar. A half gallon is best. In a pot, mix equal parts of water and vinegar (2 cups each) and bring to a hard boil. Add 10 crushed garlic cloves. Add one teaspoon allspice. Finally add the juice left over from a jar of Claussen dill pickles. (I always save a jar of this when deer sea son is approaching). Boil this for 10 minutes. Mix it together. Add the deer slices. Place on a can ning lid but does not have to seal. Refrigerate for a week. Send off to deer camp even if the camp is your farm. VENISON STROGANOFF I'/i pounds venison, cut in thin strips Flour, salt, and pepper V* teaspoon dill weed Vi teaspoon paprika Vi cup butter DEER HEART Glory View Farm Amberson Many beef recipes can be successfully used by substi tuting venison for the beef. Cooking times may need to be adjusted. Featured Recipe “I have cooked game even groundhog beside my mom since I was a little girl,” writes Priscilla Engle. Her dad and brother were great hunters. As a teen-ager, Pris cilla hunted deer “until I discovered boys,” she wrote. In college, she met her best friend a city boy. After taking him to the mountains and lakes, and buying him a shot gun and a fishing pole, he passed a few of Priadlla’s requirements, and she married him. In fact, Priscilla and Bill Engle have been married 35 years. “And he is quite a good hunter too,” Priscilla said. Priscilla sent in a wonderful collection of her favorites that hunters will certainly savor. Check out the recipes submitted by Glory View Farm, where Priscilla and her husband find rejuve nation. This recipe uses wine. Remember the alcohol evaporates when cooked, but if you prefer not to use wine, you can substi tute it for grape, cranberry, or apple juice or broth or water. 2 cups red wine vinegar 2 cups white wine 3 cloves crushed garlic 2 tablespoons chopped Italian parsley 2 whole cloves 1 large chopped onion 4 pounds venison rack, loin or leg Salt and pepper 3 tablespoons flour 4 slices salt pork bacon 1 medium onion, sliced 1 cup water Combine vinegar and wine in a saucepan. Bring to a boil and remove from heat. Add garlic, parsley, cloves, and chopped onion. Cool. Put the venison in a glass container and pour the now cooled marinade over it. Let stand in refrigerator one day. Turn the meat over about every 2-4 hours. When you are ready to roast the venison, Remove from marinade. Pat dry. Sprinkle with salt, pepper, and flour. Place in large baking pan. Cover with sliced onions and salt pork. Brown in 450-degree oven. When brown ed, add a cup of the marinade over the meat. Cover. Raif» for 2 hours in 350-degree oven. Add additional marinade if the meat looks dry or sticky. Enjoy. I large can mushrooms, drain ed Vi cup sliced onion 1 large clove garlic, minced 2 cups beef bouillon 'A cup sour cream Roll steak in mixture, flour, salt, pepper, dill weed, paprika. Brown in butter in large skillet. DEER IN WINE Add drained mushrooms, onions, and garlic. Add bouillon and let simmer 50 minutes. Stir in sour cream, being sure mixture does not come to a boil. Simmer a few more minutes until heated through. Serve over hot noodles. Melissa Wolfe SUN Area Dairy Princess
Significant historical Pennsylvania newspapers