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. Tailored to your
special budget, WNB auto loans
offer low interest rates, all
payable in monthly installments.
Take advantage of our fast,
friendly service. Stop in and see
us today. We're always doing
what's good for youl!
F.D.I.C.