The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1951-12-14
GOOD HINTS FOR
PREPARING WILD
FOWL IN STYLE
Here Are Suggestions About
Getting Something Out
of Game

VI Tie nuuIlHS SSdSOH III mary
areas, it's high time we should
give most careful consideration to
what to many is the final and
most thrilling climax to any sue
cessful hunting trip the prep
aration and serving of wild game.
Unless the game bagged is prop
erly utilized, says Henry P. Davis,
public relations manager, Reming-
ton Arms Company, Inc, no aunt
is fully successful.
"There are many ways to pre-
pare and preserve game meat,
says Davis, "and lots of good rec
ipes are available. But if the game
is not properly prepared BEFORE
it reaches the cook stove, much of
it's deliciousness will be lost in the
serving.
'"The question of whether or not
to hang game birds before pre-
pairing for the oven is one that
finds a fairly evenly distributed
difference of opinion. 1t all de-
ponds on whether one likes his
game birds with a high flavor or
not, and in what degree. If you
are spending several days in the
game fields land have pretty good
luck, it will be we'll to hang your
birds by the feet in a cool place,
protecting them from insects and
dust by loosely wrapping them IN
a cheese cloth. Tucking them into
in dividual cheese-cloth bags
makes even heater package.
Some sportsmen prefer to hang
their birds by the heads, and for
this they expound plausible argu-
ments but I'll let mine hang heads
down, thank you.
"a short hanging period of a
day or two, and longer if the wea-
Their is cold, will give your game
birds a high flavor, which many
epicures find exceedingly pleasing.
Longer periods of hanging pro-
duce a higher flavor, which anoth-
e reporting segment enjoys. But
if you are somewhat finicky about
rank flavor, better cook your birds
before they reach this peak.
"Some pluck Immediately, and
some leave the feathers on until
ready to use. If you get just
enough for immediate use, scald
and pluck as you would a domes-
tic fowl. If your success is such
that you have enough to take
home within few days, leave the
feathers on, draw and hang. Do
not wash the cavity. Unless the
weather is freezing, water will
start deterioration and spoil the
flavor. Swab out the cavity with
a rag dampened with vinegar. If
the bird has been shot in the in
testines, immediate drawing is de-
sired and the vinegar-rag cavity
wipe is very essential.
eff the bird has been eating fish,
it will be well to wash out the
cavity with water to get rid of
the fishy flavor, but be sure and
dry it thoroughly after washing.
"a short cut to removing the
feathers from ducks, geese or
pheasants can be taken by dip
ping the bird in melted paraffin,
allow to cool, and when you peel
off the paraffin the feathers, most
of them at least, come off with it.
A great many sportsmen, or
should l say wives of sportsmen,
skin quail and doves and so avoid
the trouble of plucking them.
Exercise little more care this
season in the preparation of your
game" advises Davis. "Make a
sort of ceremony of it and your
labors afield, exciting enough in
the taking of the game, will bear
sweeter fruit in added pleasure in
the eating of it.
Incidentally, here's a good rec
ipe for pot roast wild goose: Aft
er hanging the goose for a day
or so, clean it thoroughly, wiping
out the cavity with a rag wrung
out in vinegar. Season the inside
with a teaspoonful of salt and a
half of teaspoonful of pepper.
Stuff with the fruit-vegetable con-
sisting of two peeled and sliced
apples, a sliced carrot, a whole
onion and three or four celery
stalks. Or fill the cavity with your
own favorite dressing. Sew the
opening together with stout thread
and tie the wings and legs to the
body. Rub the outside of the goose
with butter, seasoned with salt
and pepper. Brown in melted but
ter in a heavy skillet. When the
goose is evenly Drowned on all
sides, add about two cups of water,
cover and cook slowly until tender,
about two hours. Then pull up a
chair and pitch in. You'll have a
meal the Red Gods ordered"