Other recipes in this category
  • Glazed Roast Duckling
    1 ready to cook duckling
    1/2 recipe bread stuffing
    1/2 c. sugar
    Few grains salt
    1 tsp. cornstarch
    1(6 oz.) can frozen orange juice
    concentrate thawed
    Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile combine sugar salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.
  • Canned Venison
    Venison meat
    Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something absorbent. Pack quart jar 3/4 full. Add about 1/4 to 1/2 teaspoon salt. Don t add any liquid it makes its own broth. Seal cans and boil in canner 4 hours in water bath.
  • Quail
    Take a roasting pan butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven 475 degrees and bake for about 15 minutes. Reduce to moderate heat 350 degrees and bake until done. During the baking be sure to baste often with the juices and butter. Can be served with gravy made from the juices.
  • Baked Possum
    Put Possum in 55 gallon drum and feed for 3 weeks (vegetables grain etc.). Shoot possum between the eyes (his brain is real small but it s around there somewhere). Scald in 140 degree water with hickory ashes and green pine needles. Scrape hair with mason jar lid. Rub down liberally with salt and pepper. Place roasting rack in pan. 1 cup water and 1/4 cup wild turkey in bottom of pan. Slow cook 2 hours (medium possum) baste often. Remove top and brown 15 minutes. Slice and serve on sweet potatoes. Feeds one Hillbilly or 150-300 city folk.
  • Pheasant Supreme
    3/4 c. butter
    1/2 c. flour
    4 c. milk
    1/2 tsp. salt
    1/4 tsp. pepper
    1 can green asparagus
    1 c. grated aged cheese
    1 can pimiento chopped
    4 c. cooked pheasant chopped
    3 c. Ritz cracker crumbs
    4 hard cooked eggs chopped
    Melt 1/2 cup butter blend in flour. Add milk and seasonings stirring constantly cook until thickened. Add eggs cheese and pimiento. Place 1 cup Ritz crumbs in a lightly buttered 2 quart casserole add a layer of white sauce pheasant and asparagus. Repeat layer ending with white sauce top with crumbs. Pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes or until top is browned.