The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1931-11-21
Game Makes
Tasty Meals
These Days
BY SISTER MARY
NEA Service Writer

Game of various sorts is in keep
ing for Thanksgiving time and may
even grace the Thanksgiving feast.
Game birds especially have a season
in most states and are available in
the markets.
Rabbits and squirrels are COM
mon game foods and can be cooked
in many ways. FTicassee, stew, pie
and roast all are popular and easy
to prepare.
Venison, properly cooked, is one
of the most delicious Of the wild
meats Very easily digested, it is
a particularly suitable food for the
| convaleScent.
Although newly killed deer has a
sweet flavor it is quite tough and
must be allowed to hang from one
to two weeks before cutting into
| joints and steaks. This is known
as "ripening" and is the way all
beef is treated in order to make it
tender. The meat of course must
be kept in very cold place.
LOIn Is Choicest
In selecting cut, the saddle or
loin is considered the choicest of
ALL Plenty of fat is an indication
of good quality, in fact, it can hard
| ly be too fat
The saddle usually is roasted and
should be cooked rare. The haunch
also is often roasted, but it usually
is liked well done. Steak should be
cut about half an inch thick and
is cooked like beef steak-broiled
pan-broiled or fried. 1t is pre-
ferred rare.
Any cut of venison is improved
if allowed to stand in marinade
of oil and vinegar for several hours
or over night before cooking.
Currant jelly is traditional to
serve with veniSon. 1t is often
used for basting a roast and is
added to a delicious sauce to serve
with steak.
Requires Different Methods
The cooking of veniSon requires
different methods than for ordi-
nary meats. Either a saddle or
haunch should be larded or rubbed
with melted butter before putting
in the oven. After it has been in
the oven for about half an hour the
heat should be reduced and the
time calculated from this point.
Allow twenty minutes to the
pound. Thus a four-pound roast
would need one hour and fifty min
utes for roasting
Game birds are cooked in a
number of ways and while they are
usually liked rare, care should be
taken that they are not too rare.
The smaller-sized ones are broiled,
either whole or in halves, and
served on toast. The larger ones
are roasted like young chickens and
served in much the same way. OF
course, any size can be disjointed
or cut in halves and cooked en-
casserole.
Removed Before Serving
The usual savory stuff1ng used
for domestic fowls is not liked in
game birds.
An onion, apple, a few unlocked
cranberries, celery and butter-any
of these materials is dropped in
side the bird before roasting to give
flavor and richness. The onion or
apple or whatever is used is not
eaten but is removed before serV-
ing.
Guinea hen, although not
game bird, has a "gamey'' flavor
and is roasted like pheasant. An
onion, few stalks of celery and
two or three tablespoons butter
dropped inside either guinea fowl
or pheasant before roasting gives
a delicious flavor. The stuffing is not
served.
The slightly fishy taste common
to wild ducks can be overcome by
rubbing them with cut onion
and putting a few uncooked cram
berries in each duck when roast
ing. Wild rice is an excellent dish
to serve with wild duck.