Cooking the Kill

13 recipes in this part of Outdoor Cooking.

BYE-OH BABY BUNTING, daddy's gone a-hunting, to get a little rabbit skin to wrap his-But more than likely his thoughts are on potting a…

Pörkölt simply means "scorched" and it's one of the niftiest ways to dispose of three or four pounds of the kill, be it wild goose, duck…

Between game and tame meats there can never be a choice, for they're as opposite in character as a saltily piquant Dan Boone in a coonskin…

We mean the nimble Nimrod who can beat any squirrel, black, red, gray or green, around a tree trunk and then make him into an epochal…

WHITE OR THE WINE RED Some slices of lard (salt pork), some butter, some onions, a little oil, and put to fry the all in a pot. Cut then…

As for prairie chicken there really is no better way than to yank off the big breasts of dark meat and broil them, with butter for basting…

Here's how to handle your next bear: hack off his paws and set them to soak in a salty, winey marinade for two or three days. Then stew…

In any of our forty-eight States and in every season of the year we're likely to chance on a haunch of venison, a brace of ducks…

Even folks who never go hunting with anything more deadly than a kodak should know how to make a squirrel pie. It's easy once they're…

You may not feel up to stewing one wild duck in the pressed blood and raw juices of its mate, as they do down in New Orleans where wooden…

But we haven't yet done with cooking the ubiquitous rabbit that every hunter bags and even humble housewives know how to handle almost as…

Venison, though in many camps as common as cotton tails in village graveyards, is quite another matter. There are not as many ways to make…

And finally as to the 'possum. It's quite as fat as the deer is dry. So best skin it, for a good deal of the fat comes off in the process…