n bh 37 I e Ss LS 0 1, a S, ir CURIE RG Re Samant ~— THE DALLAS POST, WEDNESDAY. NOVEMBER 23.1983 5 The first Thanksgiving turkey didn’t come with a pop-up plastic thermometer. Those first turkeys were wild birds, free-flying, lean, and muscular and the accompany- ing dishes on the Thanksgiving table were also the result of wild harvest. Venison, ducks, geese, partridge, fish and seafoods could all be found on the holiday menu. Wild game dishes can make your holiday meals better than ever, providing you know how to prepare them. - Because wild game meats domestic meats, more care has to be used in their preparation. With the sauces, marinades, and cooking techniques that have been devel- oped through the years, you can be guaranteed that any wild game meat which you have available can be made into a delicious addition to your menu. Why not start your Thanksgiving with a fish dish prepared from a fish you caught yourself? PIKE COCKTAIL Prepare cocktail sauce several days in advance and refrigerate. Boiled, skinned, and filleted crappie or bass may be substituted for pike. 1 whole pike, cleaned 2 T. salt dissolved in 1 gal. water Crushed ice : Scald and skin fish by submerging in boiling salted water for 8-15 minutes, or until skin is easily broken with a fork. Immediately cook fish on crushed ice, then skin, fillet, and de-bone. Chill thoroughly. 2 c. chilled boiled pike 1/2 c. chopped celery 1% c. catsup 3 T. lemon juice 2/3 T. prepared horseradish 1 t. commercial liquid brown sugar Combine all ingredients. Spoon into individual cocktail glasses and chill until serving time. Makes 6 servings. If you are fortunate enough to have a wild turkey, you have proba- bly saved it for this special day. For many families the bird will be replaced by a domestic turkey or a wild goose or both. ROAST WILD TURKEY 1 wild turkey 1/2 c. butter 3 chicken bouillon cubes dissolved in Cubs hold party Cub Scout Pack 281 of Dallas recently held a Halloween party, at the Dallas United Methodist Church. parents also painted. their -chil- drens’ faces to be judged in a Face Painting Contest. Judges, Mr. and Mrs. George Poynton, awarded the following boys as winners, Scariest, Bradley Bryant; Ugliest, Neil Kaiser; Funniest, Ron Dugan; Most Handsome, Josiah Garlan. Cubmaster George Brutko wel- comed 10 new Bobcats into the pack. They are William Camp, Eric Clemow, Andrew Flint, Josiah Garlan, Jeffrey Hozempa, Todd Paczewski, Joseph Meyers, Ronald Dugan, Bradley Bryant and Robert Sarley. 2 c. hot water or 2 c. strong chicken broth 1/2 c¢. dry white wine 1/4 t. dried marjoram 1/4 t. dried rosemary, crushed 1/2 t. seasoned salt You may prefer to parboil your bird before roasting if it appears to be strong smelling or old. Clean, wash, dry and sprinkle salt in the cavity of the turkey. Stuff with Olive Sausage Stuffing and close cavity by covering opening with foil. Rub the surface of the bird with butter. Place bird in a roaster. Preheat oven to 450 degrees. Roast turkey for 15 minutes. Prepare basting mixture by com- bining the remaining ingredients in a saucepan and simmering them for 10 minutes. Reduce oven temperature to 350 degrees, baste bird and continue roasting 18 minutes per pound (or until leg joints move easily). Baste frequently. Allow bird to set at room temperature for 10 minutes before carving. Makes 8-12 servings. This stuffing is always a favorite and goes just as well with a domes- tic bird as it does with a wild turkey. ’ OLIVE-SAUSAGE STUFFING 3/4 1b. bulk sausage 1/2 ¢. chopped onion 1/2 c. chopped celery 1/2 t. pepper 1/2 c. sliced ripe olives 2 T. minced fresh parsley 1/4 c. butter 1 chicken bouillon cube dissolved in 1/2 c¢. hot water or !» c. strong chicken stock 1 egg, slightly beaten 2 ¢. dry bread crumbs 1t. sage 1t. salt Combine sausage, onion, celery and pepper in a medium skillet. Cook over low heat until sausage is no longer pink. Drain off excess fat, stir in olives, parlsey, butter, and chicken stock. Cool and stir in egg. Combine bread crumbs, sage, and salt in a large bowl and pour in sausage mixture. Toss until all stuffing mix is moistened. Use to stuff wild turkey. Makes 8-12 serv- ings. Venison was also a very tradi- tional ingredient of any feast in the early days of our country. Venison was usually cooked on an out-of- doors spit over an open fire, but the following recipe produces moist and flavorful meat right in your own WHEELCHAIRS oven. For the most part, it is prepared two days in advance. FROZEN VENISON ROAST 5-10 1b. frozen venison roast 1 c. cold water 1/4 ¢. lemon juice 1 c. red wine 2 T. brown sugar 1 t. dehydrated garlic or 2 cloves garlic finely chopped 3 T. onion flakes or 5 c. chopped onion 6 whole cloves 6 whole peppercorns 1/2 c. chopped celery leaves 1 t. meat tenderizer 1/2 c. cooking oil Combine water and lemon juice and wipe over frozen meat. Place roast in a heavy plastic bag. Combine wine, brown sugar, garlic, onion, cloves, peppercorns, celery leaves, and meat tenderizer in a saucepan. Bring to a boil, cool slightly, and pour over roast in the plastic bag. Tie bag securely and refrigerate 48 hours, turning bag over occasionally. Remove roast from bag and discard marinade. Heat oil in a Dutch oven or other heavy-bottomed pot with a tight- fitting lid. Put in roast and brown well on all sides. Cover and roast at 350 degrees for 1% hours, then remove cover and continue roasting for another !'» hour. Makes 8 serv- ings. Venison can provide more than one dish on your holiday table. Venison makes great mincemeat and, if you follow this recipe, you will have the main ingredient for a tasty dessert treat. VENISON MINCEMEAT WITH APPLE CIDER 4 c. lean venison Water 8 c. finely chopped, peeled apples 2 ¢. molasses 4 c. brown sugar 2 c. beef suet, ground 4 c. raisins 2 c. currants 2 t. cloves 1 T. cinnam,on 1t. allspice 2 t. nutmeg 1t. salt 3 qt. apple cider Place ground venison in a large pot,- cover with water and simmer until tender (about 3 hours). Drain meat, discarding broth, and put meat through a meat grinder. In a large enamel pan or crock, combine venison and all other ingredients. Allow mixture to stand 12-16 hours in a cool room (40-60 degrees). Use immediately or freeze in pin freezer containsers. Makes approximately 15 pints. Whatever wild foods you choose to enliven your holiday menu, by the time you get to the pies, ice cream, and hot coffee, your guests will have their belts loosened and big beaming smiles on their faces. These satisfied grins are the best ingredients of anybody’s Thanksgiv- ing. Your dinner host Turkey seems to be the thing to eat on Thanksgiving, but this little guy, all decked-out and: ready to serve your holiday dinner, looks almost too friendly to eat. What he’s telling you, though, is to follow the recipes in this column to make your Thanksgiving dinner even more scrumptious than ever. Natural Lynx Just one from our outstanding collection Rs 88 South Franklin Street Wilkes-Barre 825-3457 Hours: ; Monday through Saturday 9 A.M. to 5:30 P.M. places. 51 AL financing, stop in and talk to us or give us a call. 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