Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1944-11-10
GAME ON THE MENU

oAS 10 premium tHlS year IN
Delaware. and some ammunition is
being allowed hunters. Regular
meat supplies are smaller than last
year and so game brought in by the
hunter may well be used to extend
the meat ration.
When properly prepared for the
table, game is delicious food, but
Miss Pearl Macdonald, nutritionist
for the Delaware Agriculture Ex-
tension Service, says that since it
does differ from other meats, there
are few important points to know
about its care in order to keep il
good.
Game has a particular wild"
flavor all its own. Animals living
in the open are clean feeders. liv-
ing for the most part on plants.
seeds, fruits, and berries.
Wild animals are always on the
move. The meat, therefore, is u.s.
ually drier, leaner, and less tender
than tame meat. Hence, game usu-
ally needs longer, slower cooking,
and in a covered rooster. Because
wild meat is lean, fat is added in
the cooking. Fat salt pork gives
good flavor, although some people
like bacon.
Wild meat that is young and
tender may be broiled, fried, or
roasted. Older, less tender meat
may be praised or pot-roasted.
In Delaware, rabbit, wild duck.
and muskrat are important game. !
Rabbit should be dressed and cut /
in pieces, then soaked in salt wa
ter Il teaspoon salt to l quart
water) for or hours. Drain, and
parboil for ten minutes. Drain
again, dip in flour. add salt and
pepper to taste, brown in butter or
fortified margarine, and cook until
tender.
Wiki Duck is dark and dryer
than domestic duck. Cooking in a
covered rooster helps to reduce
dryness.
For roast wild duck use cups
peeled and CHARTERED tart apples;
2 teaspoons salt; and pepper for
one duck. Clean the duck, wash
thoroughly, sprinkle cavity with
salt and pepper, fill with the apples,
sew up, rub with salt, and roast !
uncovered in a slow oven 600 to :
1876 degrees FahrenheiD until ten !
der. Apples are not to be served :
If desired, the duck may be basted
every 10 minutes with l cup orange
Juice {
Peanut duck stuffing may be us =
ed instead of the apples. 1t re-
quires y cup stale bread crumbs.
~ cup shelled peanuts, finely chop
ped, " cup heavy cream or undi
luted evaporated milk. table q
spoons butter, few drops of onion 4
juice. salt, pepper and dash cay y
enne. Mix the ingredients in the n
order given and proceed as with a
the apples.
Meat of muskrat (marsh rabbit n
Is dark red, fine grained, and not !,
too tough. Soak overnight in a a
weak salt solution Il tablespoon -,
salt to l quart water) to draw out
the blood. Or, soak in a weak vine =,
gar solution cup vinegar to l ri
quart water. m
Here is a favorite recipe used by d
Michigan hunters. 1t requires a,
nuskrat; teaspoon salt, dash pep ot
Der, u medium onion sliced; " r,
up fat; cup tomato catsup; "
easpoon Worcestershire sauce. eo
Soak the meat overnight in salt ~
water, drain, disjoint. and cut into NJ
lesired pieces. Place in a deep q,
ian, add l quart water. add salt. n,
Pepper and onion; simmer about l n,
lour; then melt fat in skillet, 90
,rown meat on one side. turn. then m
'our over the meat the catsup and IN
Worcestershire sauce. Add about or
cup water. simmer about 80 min M
ties until gravy is thick enough to II,
erve. Ci
Pheasant meat is quite like chic co
EN- except 1t is dryer. Most chick RC
n recipes are suitable for cooking NJ
heasant.
Baker pheasant takes l teaspoon n
alt; a dash of pepper; " cup
our; 2 tablespoons butter or for W
fled margarine; or strips fat FL
alt pork Tor bacon); l cup water: re
Dr. one pheasant. Dress clean, and tn
ut the pheasant into or pieces, tn
prinkle with salt and pepper. dip ar
! -four; place in a creased rooster. te,
OF with butter and brown in mod sp
rate oven $3.50 degrees Fahren- tn
eit) for 30 minutes. Add ! cup hot IN
alter, cover. bake in slow Ovea po
300 degrees FahrenheiD until ten
sr.