The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-10-08
GAME DINNERS OF DUCK AND GROUsEG

Whirring of wings and black shadows;
muddy sky blOtched by dawn's bloody fin
gers. Bang! POp!!l
The duck and chicken season has opened.
Hunters push through the underbrush to
pick, up the warm, feathery bodies, whose
flight they have broken. Wild life is
tragedy.
But this is not to descry the hunter.
whose Workmanship enables him to bring
home a full bag. This is to assist the loyal
wife in preparing the delicious game din
ners which follow, even though one cannot
help feeling sorry for the birds. Think of
the delight of sailing high in the clouds
with ones fellows, over green and rocky
mountains, over silver valley lakes, over
patchwork farms and golden plains, flap
ping wings methOdically and glossy neck
stretched toward the sun.
1 must spend no precious space sOrOwing
for the ecstasy the hunter has shattered. 1
must rather think of our ecstasy, as gath
cred round the festal, board we watch the
master of the house carve into those rus
set steaming breasts, and anticipate the
SAVIOUR of the game.
The true hunter prepared his game for
the kitchen, picking off the feathers, draw
ing out the e~ntrails. Duck feathers make
very fine pillows. If they are used for
this the birds are picked dry. Otherwise,
they are dipped into hot water. If many
newspapers are spread on the work table,
or else one picks directly into a sack, one
will not be likely to have down floating
birds is tender and it win take practice
to remove the feathers in short quick
plucks so as not to break it.
Chicken and grouse are often skinned. But
the skin is good and II 1t is LETT on, the
birds do not dry out so much when rOas-
ed. 1t also gives a crisp surface to the
meat for brOiling.
t Prairie chickens and grouse may bS
cooked in the manner that their domestic
cousin, ordinary chicken, is prepared. / be
D lieve the favorite way is to season the mea
well, roll it in flour and fry in plenty O
n / hof fof The fIovnr fc- hast ~ tho u4naf II
+. well cooked. Scar the outside first, over
, hot fire, then turn the flame lower, put
lid on the frying pan and let the meat cool
s slowly until thoroughly done. If 70
would save on fat, brown the chicken first
: in a small amount of shortening, then adj
ia little water, cover and let simmer.
You will enjoy the following recipe:
Grouse Pie
On the bottom OF a deep baking dish, la,
Iabout a pound Of round steak, cut int
ltwO-inch squares. Over this lay a grOus
split own the middle, If small, or cut int
Joints if large. Sprinkle over the meat
liberal seasoning of salt, pepper and cay
lenne. Pour IN a cup OF water or mea
stock, cover with a sheet Of pie crust an
bake for an hour in medium oven, $50 de
grees +. Before removing from tha over
brush over the crust with the beaten vol
LOT one egg.
1t is not so much OF grouse and chieke
that / would write. but Of wild duck whic
is often utterly ruined by careless prepara
ltion- Wild duck is a rare delicacy an
must be done right so that the meat wi
be tender and juicy and the flavor proper
1y set off by perfect seasonings. On no be-
ter fowl can a good cook prove her merit
Roast wild Duck
Dress and clean wild duck. Fin wit
stufring, but do not pack too tightly
dressing swells. If duck is large run
skewer through the wings and body. Win
a string twice around one leg bone, the
around another leg bone, leaving one inc
space Of string between legs. Draw lei
close to back, then fasten round skewe.
and tie.
Place duckG on rack IN dripping pa
sprinkle with salt and pepper and GOV
breats with slim slices OF salt p0rk or b
con. Bake ten minutes In a very hot owe
then reduce heat to moderate and cOntini
baking tor an hour or an hour and q ha
with pan covered, Basic the ducks oft
lwitA fat In pan- When done, cut string 81
remove akeWer8.
The 8tuffing for wild duck Is al impol
ant. This one Is my faQogita ana dol
akimp on either onioa or celery.