Wild Meat
Wild Meat
TWO OLD GOURMETS, loving game equally well, will argue until the ducks fly south, or until one of them falls in a stroke, about how long…
Kernels, Glands and Such Matters
Many small animals of the "varmint" kinds have kernels or glands under the forelegs and along the saddle near the spine that will permeate…
Keeping Game in Camp
Hang all kinds in a cool dry spot where the air circulates freely. Their own feathers and hides are the best protection against the…
Grilled Birds
Pick them dry, and singe them if necessary. If they are big birds empty them, and cut off their heads and feet if in the way. You probably…
Ducks
Do not empty them until ready to use them. Pick out the younger ones for the grill, and split larger varieties down the back but leave teal…
Aquatic Birds, Other Than Duck
Coot, mud hens, marsh hens, rice hens, hell divers, or water hens-by whatever name are the only birds that need a good washing with water…
Wild Goose
If young, cook on the spit. Or split down the back, sear over hot coals, and finish broiling over a slower fire since the outside of a big…
Partridge, Grouse, Native Pheasants
AND PRAIRIE CHICKENS All these related birds have dry flesh. Brush well with butter or bacon grease after splitting down the back, pin a…
European Pheasant
Split young birds down the back, brush with fat, cover breasts with bacon, and grill. Such large birds are best done in a double steak…
Stuffed Pheasant
Rub cleaned bird with butter, dredge with flour, and fill with the following stuffing: 2 TABLESPOONS BUTTER I ONION, CHOPPED 1/2 CUP…
Papabote or Bartramian Sandsniper
Empty the birds and save all edible innards except the gizzard which must be thrown away according to Creole custom. Chop and fry remaining…
Snipe
Cook snipe like its bigger brother, the woodcock. It does not need to be trussed. The trail (insides) is sometimes chopped, mixed with…
Bird and Veal Pie
Line a deep baking dish with seasoned veal cutlets, place over them thin strips of raw ham. Pluck, empty, singe, and quarter birds if…
Beware a Snipe Supper
If anybody suggests "Let's take a bag and catch some snipe for a midnight supper" just look wise and say you've got to go to a barn dance…
Plover
Although the plover is related to the Bartramian sandsniper and is found along beaches, it nests in the uplands and is not considered a…
Quail
Seal the flavor into quail by rubbing them with butter, wrapping them with bacon, putting them into greased paper bags, wrapping them up in…
Birds in Batter
3-4 CUPS CHOPPED CABBAGE BUTTER SALT AND PEPPER 4-6 QUAIL OR OTHER SMALL BIRDS I CUP MILK 4-6 SPRIGS PARSLEY OR CELERY 2 EGGS, BEATEN VERY…
Reed-Birds a La Lindenthorpe
"On 'Ladies Day' the members of the Lindenthorpe Club are more particular than on 'members' day.' They prepare the reed-birds by drawing…
Woodcock
Pluck but do not empty, or at most only remove the end of the trail. Rub all over with salt and pepper, dunk in melted butter, and truss or…
Badger
Only edible when young. Lay in the following marinade for 2-3 days, turning the meat over a number of times every day:
Marinade for Tough Game
4-6 TABLESPOONS VINEGAR I ONION, SLICED 2 SPRIGS PARSLEY I SPRIG THYME OR SAGE I BAY LEAF I SPRIG CELERY LEAVES PEPPER AND PAPRIKA Add 1-4…
Bear
Once bear meat was a common butcher shop commodity along with venison, and a furry black carcass suspended from its hook attracted no more…
Frittered Bear Paws
Skin and clean paws, and marinate 2-3 days, then boil in salted water. After they're tender dip the gelatinous dainties in egg and crumbs…
Roast Bear
Sear bear meat in hot fat to seal juices in, put in Dutch oven with 1 cup hot water, and cook 2-3 hours, or until tender. Thirty minutes…
Elk, Venison, or Moose Mulligan
Fifty years ago juicy buffalo humps and antelope steaks were on the Wild West's daily bill of fare; but today you're lucky to get even…
Beaver
The tail is a separate feast. Skin the tail by scalding it a few minutes with boiling water, or by heating it over the coals, after which…
Buffalo
You won't be stalking your own buffalo, but you might lay hands on some of those fifty-five thousand pounds that went to market last year…
French Marinating Mixture
After your buffalo cut has soaked and tendered 12-24 hours, depending on its toughness, wipe it off, strain the juice that has collected…
Ground Hog, Hedgehog, or Woodchuck
Under whatever name this little animal goes burrowing, he is considered equally good by woodsmen who have been hungry enough to eat their…
Muskrat
Muskrat feasts are usually held in the fall when the musk is least active. But even then all easily located glands are removed when cutting…
Porcupine
Be sure of the game laws, for some states will not allow the killing of porcupines by anyone not in distress. But if you are lost in the…
'Possum
Cut out kernels under front legs and in the small of the back, wash the 'possum with cold water, dry it, salt and pepper it, stuff it and…
Rabbit
The saddle is the best part, and if you've bagged enough rabbits, have a feast of their tasty backs and make stew or soup out of the rest…
Saddle of Rabbit
Pack saddles close together in pan, sprinkle with seasonings and minced herbs (or poultry seasoning), dot with butter, and put in oven…
Fried Rabbit
If fried plain, the meat turns out too dry. But here's the old American way, if you must fry. Have rabbit pieces wet, dip in seasoned flour…
Rabbit Stew
Use all the rabbit including the head, except the saddle which is too good to stew. Brown pieces in butter or bacon fat. Line bottom of pot…
Hasenpfeffer
Use tougher parts-everything but the saddle-and all the edible giblets, heart, liver, and lungs, plus the head. Lay in a crock, cover with…
Roast Rabbit
Rabbit may be roasted whole on the spit or in the oven, but juicier methods of cooking it are usually preferred. If roasted, bits of bacon…
Rabbit Liver and Blood
These are the great seasoners of the rabbit meat, and should be included in every outdoor dish. Save blood when dressing animal, pour a…
Squirrel
Quarter the squirrels, lay in a pan along with their livers, kidneys and hearts, sprinkle with seasonings and with a tiny bit of poultry…
Venison (Plentiful in much of America)
Venison is plentiful in much of America, and is used in a variety of ways. As any hunter knows, it should be frozen hard before any of the…
Venison à La Mode
4 POUNDS VENSION ROAST I ONION SLICED 4 BAY LEAVES 16 CLOVES VINEGAR 2 TABLESPOONS FAT 1/4 CUP CELERY ROOT, DICED SALT 8 GINGERSNAPS 2…
Jerked Venison
This recipe comes right down from Indian days. We always had jerked venison in a stone crock down cellar in the winter, and though we never…