Other recipes in this category
  • Rabbit And Squirrel
    To prepare rabbit or squirrel first determine if it s old or young. If it s young just cut up into pieces 4 legs and the back separated into two pieces roll in flour and fry like chicken. If it is old cut up as before and cover it with water and add salt and pepper and a good sized onion. (It helps with the wild taste.) Taste for tenderness with fork. After it is tender remove and roll in flour and fry like chicken. If not sure about age of animal prepare like old one check often to make sure it doesn t cook to pieces.
  • Won Ton
    1 lb. won ton skins OR
    1 lb. egg roll sheets cut in quarters
    --FILLING--
    1/2 lb. ground beef
    1/2 lb. ground pork
    1 (8 oz.) water chestnut chopped fine
    3 stalks green onion chopped fine
    2 tsp. sesame seed oil
    Salt and pepper to taste
    Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.
  • Creamed Sour Rabbit
    Cut rabbit in small pieces and soak overnight in a solution of 1 cup vinegar and 1/2 cup of water. Next morning cook rabbit in the vinegar solution until done and thicken the broth with a little flour. Salt and pepper to taste and serve hot. Good with biscuits.
  • Venison Pepper Steak
    2 tbsp. butter
    1 med. onion sliced
    1 green pepper sliced
    1/2 lb. sliced mushrooms
    1 1/2 lbs. sliced venison
    2 tbsp. butter
    1/2 tsp. garlic powder
    1/4 c. soy sauce
    1/2 c. beef stock
    1 tsp. tomato puree
    1/3 c. cold water
    1 1/2 tsp. cornstarch
    Saute onion green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. Bring soy sauce beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.
  • Wild Turkey A La King
    1/4 c. butter
    1/2 thinly sliced green pepper
    1 c. thinly sliced mushrooms
    1/2 c. chicken broth
    2 tbsp. flour
    2 c. sweet cream
    3 c. cubed turkey
    2 egg yolks
    2 tsp. lemon juice
    1/2 tsp. paprika
    3 tbsp. sherry about
    1/4 c. minced pimento
    Salt and white pepper
    Buttered toast
    Saute green pepper in butter for a moment add canned chicken broth or giblet broth and let simmer another moment. Add mushrooms to simmer a moment then mix flour with enough chicken stock so it will pour. Shut off heat and add flour mixture slowly stirring briskly to prevent lumping. Simmer a moment. Shut off heat and add cream turkey and egg yolks stirring then add all other ingredients. Heat but do not boil and serve on buttered toast to six. A border of green peas may be arranged around the edges of the dish and an endive and cucumber salad makes a great accompaniment.