Wild Game

Baked Pheasant

[expand title=’Ingredients’]1 pheasant
1 qt. boiling water
3 stalks celery
1 onion
1 tsp. salt
1/8 tsp. pepper
4 strips bacon
1 c. water[/expand]

Preparation:
Clean pheasant, pour boiling water over it. Put celery and onion on bird. Don’t stew up. Rub bird with salt and pepper. Add 1 cup water, cover and bake in oven at 350 degrees.

Braised Pheasant with Cabbage

[expand title=’Ingredients’]1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water[/expand]

Preparation:
Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

Glazed Roast Duckling

[expand title=’Ingredients’]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[/expand]

Preparation:
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.

Braised bear

[expand title=’Ingredients’]1/2 tsp. garlic salt
1/2 tsp. onion salt
Dash of pepper
1/2 tsp. chili powder4 sliced onions
2 cans tomato soup[/expand]

Preparation:
Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add the following: Cover and simmer for 2 to 3 hours, until tender. Add: Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour.

Baked Rabbit

[expand title=’Ingredients’]One rabbit[/expand]

Preparation:
Cut rabbit in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours.

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