RECIPES FOR GAME

83. Only a few recipes for the preparation of game are here given, because, in the case of wild birds, the cookery methods do not differ materially from those given for poultry, and, in the case of such animals as bears, the directions for preparing steaks and other cuts are identical with the cooking of similar cuts of beef. Rabbit and squirrel are perhaps the most common game used as food in the home; therefore, directions for cleaning and cooking them receive the most consideration.

84. PREPARING A RABBIT FOR COOKING.--In order to prepare a rabbit for cooking, it must first be skinned and drawn, after which it may be cut up or left whole, depending on the cookery method that is to be followed.

To skin a rabbit, first chop off the feet at the first joint; then remove the head at the first joint below the skull and slit the skin of the stomach from a point between the forelegs to the hind legs. With this done, remove the entrails carefully, proceeding in much the same manner as in removing the entrails of a chicken. Then slit the skin from the opening in the stomach around the back to the opposite side. Catch hold on the back and pull the skin first from the hind legs and then from the forelegs. If the rabbit is to be stewed, wash it thoroughly and separate it into pieces at the joints. If it is to be roasted or braized, it may be left whole. A rabbit that is left whole presents a better appearance when it is trussed. To truss a rabbit, force the hind legs toward the head and fasten them in place by passing a skewer through the leg on one side, through the body, and into the leg on the other side. Then skewer the front legs back under the body in the same way. In such a case, the head may be left on or removed, as desired.

85. ROAST RABBIT.--Roasting is the cookery process often used to prepare rabbit. To cook it in this way, first skin and clean the animal and stuff it. Any of the stuffings previously given may be used for this purpose. Then skewer the legs in position, place strips of bacon across the back, put in a roasting pan, and dredge with salt and pepper. Also, add 1/2 cupful of hot water to which has been added a little butter or bacon fat. Roast in a quick oven, and baste every 15 minutes during the roasting. A few minutes before the rabbit is tender enough to be pierced with a fork, remove the strips of bacon so that the flesh underneath may brown. Then remove from the pan and serve.

86. SAUTÉD RABBIT.--If it is desired to prepare a rabbit by sautéing, skin and clean it, cut it into pieces, and dry all the pieces with a soft cloth. Then melt bacon fat in a frying pan, and when it is hot place the pieces of rabbit in it and allow them to brown. Add several sprigs of parsley and two small onions, sliced, season with salt and pepper, add a slice or two of bacon, and pour water over the whole until it is nearly covered. Place a cover on the frying pan and simmer slowly. Add water when it is necessary. When the meat is tender, remove it from the frying pan. Then thicken the fluid that remains with a small amount of flour so as to make a gravy. Serve hot.

87. RABBIT PIE.--Rabbit made into pie is also a desirable way in which to serve rabbit. To prepare such a dish, skin and clean one or more rabbits and cut them up into as small pieces as possible, removing the largest bones. Put these pieces into a baking dish, and over them place bacon cut into small strips. Sprinkle all with chopped parsley, salt, and pepper, and add a few slices of onion, as well as some strips of carrot and potato, if desired. Pour a sufficient amount of boiling water over the whole and allow to simmer slowly until the meat is partly cooked. Then place in the oven and cook until the meat is tender. Next, dredge the contents of the baking dish with flour and cover with a 1/4-inch layer of baking-powder biscuit dough. Make several slits through the dough to allow the steam to escape. Bake until the dough becomes a well-browned crust. Serve hot in the baking dish.

88. BROILED SQUIRREL.--For cooking, squirrel is cleaned in practically the same way as rabbit. Squirrel may be made ready to eat by stewing, but as it is so small a creature, broiling is the usual method of preparation. To broil a squirrel, first remove the skin and clean it. Then break the bones along the spine, so that the squirrel can be spread out flat. When thus made ready, place it on a well-greased hot broiler and sear it quickly on one side; then turn it and sear the other side. Next, sprinkle it with salt and pepper, place strips of bacon across the back, and allow it to broil slowly until it is well browned. Squirrel may be served in the same way as rabbit.

89. CUTS OF VENISON.--The meat obtained from deer, called venison, as has been mentioned, may be cut up to form cuts similar to those obtained from beef, such as steaks and roasts. Although such meat is a rarity, it will be well to be familiar with a few of the methods of cooking it. These, however, do not differ materially from the methods of cooking other meats.

90. BROILED VENISON.--To prepare venison for broiling, cut a steak from 1 to 1-1/2 inches thick. Place this on a well-greased broiler and broil until well done. Serve on a hot platter. Garnish the broiled venison with parsley and pour over it sauce made as follows:

SAUCE FOR BROILED VENISON

Melt the butter in a saucepan, add the flour, salt, ground cinnamon, currant jelly, lemon juice, and the port wine, which should be heated with 1 cupful of water. Cook until the flour has thickened, remove from the fire, and add the cherries.

91. ROAST FILLET OF VENISON.--If a fillet of venison is to be roasted, proceed by larding it with strips of salt pork. Then place it in a pan with one small onion, sliced, a bay leaf, and a small quantity of parsley, 1 teaspoonful of salt, and 1/4 teaspoonful of pepper. Dilute 1/4 cupful of vinegar with 3/4 cupful of water and add a teaspoonful of Worcestershire sauce. Pour this over the fillet and place it in a hot oven. Cook until the liquid has evaporated sufficiently to allow the venison to brown. Turn, so as to brown on both sides, and when quite tender and well browned, serve on a hot platter.

92. ROAST LEG OF VENISON.--If a leg of venison is to be roasted, first remove the skin, wipe the meat with a damp cloth, and cover it with a paste made of flour and water. Then put it into a roasting pan and roast in a very hot oven. Baste with hot water every 15 minutes for about 1 1/2 hours. At the end of this time, remove the paste, spread the surface with butter, sprinkle with salt and pepper, and continue to roast for 1 to 1 1/4 hours longer. Baste every 15 minutes, basting during the last hour with hot water in which has been melted a small quantity of butter. Then remove the venison from the pan and serve it on a hot platter with any desired sauce.

POULTRY AND GAME

EXAMINATION QUESTIONS

(1) Of what value is poultry in the diet?

(2) What effect do the feeding and care of poultry have upon it as food?

(3) Mention briefly the proper preparation of poultry killed for market.

(4) (a) What are the most important things to consider when poultry is to be selected? (b) Give the points that indicate good quality of poultry.

(5) How would you determine the age of a chicken?

(6) How would you determine the freshness of a chicken?

(7) (a) What are the marks of cold-storage poultry? (b) Should cold-storage poultry be drawn or undrawn? Tell why.

(8) How should frozen poultry be thawed?

(9) Tell briefly how turkey should be selected.

(10) At what age and season is turkey best?

(11) Discuss the selection of: (a) ducks; (b) geese.

(12) (a) How does the composition of poultry compare with that of meat? (b) What kind of chicken has a high food value?

(13) (a) How should a chicken be dressed? (b) What care should be given to the skin in plucking?

(14) Give briefly the steps in drawing a chicken.

(15) Give briefly the steps in cutting up a chicken.

(16) How is poultry prepared for: (a) roasting? (b) frying? (c) broiling? (d) stewing?

(17) (a) Describe trussing, (b) Why is trussing done?

(18) Give briefly the steps in boning a chicken.

(19) Tell briefly how to serve and carve a roasted bird.

(20) Discuss game in a general way.

ADDITIONAL WORK

Select a fowl by applying the tests given for selection in the lesson. Prepare it by what seems to you to be the most economical method. Tell how many persons are served and the use made of the left-overs. Compute the cost per serving by dividing the cost of the fowl by the number of servings it made.

At another time, select a chicken for frying by applying the tests given in the lesson. Compute the cost per serving by dividing the cost of the chicken by the number of servings it made.

Compare the cost per serving of the fried chicken with that of the fowl, to find which is the more economical. In each case, collect the bones after the chicken is eaten and weigh them to determine which has the greater proportion of bone to meat, the fowl or the frying chicken. Whether you have raised the poultry yourself or have purchased it in the market, use the market price in computing your costs. Weigh the birds carefully before drawing them.