Wild Game: Care, Cooking |
From inside the book
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Page 6
... Swiss steaks and pot roasts are cooked by braising . Add a small amount of liquid to the meat which is cooked in a covered container . Stews , fricassees and boiled game are prepared by simmering ( not at boiling point ) in hot liquid ...
... Swiss steaks and pot roasts are cooked by braising . Add a small amount of liquid to the meat which is cooked in a covered container . Stews , fricassees and boiled game are prepared by simmering ( not at boiling point ) in hot liquid ...
Page 7
... steaks or choice roasts . Shoulder or chuck should be cut into roast for pot roasting or ground . Rump roast is used ... Swiss steaks or grind it for sausage , patties or meat loaf . Legs , if small , may be roasted in an uncovered pan ...
... steaks or choice roasts . Shoulder or chuck should be cut into roast for pot roasting or ground . Rump roast is used ... Swiss steaks or grind it for sausage , patties or meat loaf . Legs , if small , may be roasted in an uncovered pan ...
Common terms and phrases
1/4 cup flour 1/4 teaspoon pepper ½ teaspoon 30 minutes Add water Bake barbecue sauce Baste frequently bay leaves BIG GAME body cavity Broil brown BRUNSWICK STEW butter or margarine carcass catsup celery cheesecloth cloves cup chopped onion cup water cut in serving doves dressed drippings in pan freezing game animals game birds game meat gamey flavor garlic goose gravy HASENPFEFFER hot fat hunters lemon less tender low heat meat loaf minutes per pound moist heat mushrooms neck onion OPOSSUM pheasant quail rabbit RACCOON rack in roasting Remove the entrails Roast at 325 ROASTED WILD roasting pan Salad salt 1/4 teaspoon salt and pepper sausage shire sauce simmer skewers skin SMALL GAME Sprinkle squirrel STEW stuffing Swiss steaks tablespoons tablespoons fat tablespoons Worcester teaspoon salt 1/4 tender game Texas Thawing tomato Truss bird turkey venison VENISON ROAST WILD GAME Wipe the body WOODCOCK WOODCOCK OR RAIL Worcestershire sauce wrap