CREAM ROAST PHEASANT
-1 young pheasant
-salt
-butter
-2 thin slices bacon
-1 cup sweet cream OR sour cream
-1 cup water
-2 tablespoons flour
Draw the pheasant carefully; wash and dry. Rub inside and out with salt. Put the liver and a piece of butter in the pheasant. Fasten bacon across breast. Bake in 350°F oven, basting frequently with 4 teaspoons butter. After it has cooked about 30 minutes, baste with cream and water, a spoonful at a time. Pheasant should cook about 1 1/2 hours. Remove bacon before serving. Stir flour into drippings, brown, and add water as needed. Cook 5 minutes. Serve gravy with bird. Serves 4.
LEMON-ROASTED DUCK
-4 mallards
-salt, pepper
-1 stick butter
-juice and rind of 2 lemons
Wash the ducks both inside and out, dry completely. Salt and pepper. Melt butter in roasting pan; brown ducks on all sides on top of stove. Pour lemon juice in cavities of duck and put rind around sides. Cook, covered, in 300°F oven until tender. Remove meat from bones and pour gravy in pan over meat. Serves 6.
ROAST WILD TURKEY
-1 wild turkey, 10 to 12 pounds
-salt, pepper
-1 onion, chopped
-1 pound pork sausage
-1 ½ quarts soft breadcrumbs1/4 teaspoon pepper
-2 teaspoons salt
-3 tablespoons parsley, chopped bacon or melted bacon fat
Dress turkey, season with salt and pepper inside and out and weigh to determine cooking time- 20 to 25 minutes per pound. Make stuffing: Cook onion with sausage in skillet for 5 minutes; then add remaining ingredients except bacon. Moisten with a little hot water if too dry. Place turkey breast down in uncovered pan, stuff, and roast for half the total required time. Then turn bird breast up. Lay strips of bacon over breast or cover with piece of cloth dipped in bacon fat. Finish roasting. If cloth is used, remove it towards the last if a deeper brown is desired. Test by pushing sharp-tined fork into a thigh and the thick part of the breast. If fork enters easily and if juice has no red tint, the bird is ready. Serves 6 to 8.
RICE-STUFFED WILD GOOSE
-1 10-to 12-pound wild goose
-½ cup butter
-2 cups uncooked rice
-½ cup chopped onion
-½ cup chopped celery
-2 cups water
-2 chicken bouillon cubes
-½ teaspoon parsley flakes
-1 teaspoon salt
-½ teaspoon thyme
-½ teaspoon pepper
-6 slices bacon
Clean goose. To make stuffing, melt butter in large skillet, add rice, onion and celery. Cook slowly, stirring constantly, until rice is lightly browned. Add water, bouillon cubes, parsley and seasonings. Cover and simmer 20 minutes or until rice is tender (adding more water if rice begins to stick). Set aside to cool. When stuffing is cool enough to handle, fill and truss goose. Place in roasting pan, breast side up. Cover breast with bacon slices and roast 25 minutes per pound, basting occasionally. Serves 15.
ONION-ROASTED VENISON
-4 pound rump OR shoulder roast
-cooking fat
-salt, pepper
-1 package dry onion-soup mix
-½ cup water
Brown roast in cooking fat on all sides on top of stove. Season with salt and pepper. Sprinkle package of onion soup mix on and ground roast. Add water. Cook in 300°F oven, in covered pan, until tender. Serves 6.
VENISON STROGANOFF
-1 pound venison steak cut in long, thin strips
-3 tablespoons flour
-salt, pepper
-1 onion
-1 cup tomato juice
-1 ½ cups water
-1 teaspoon sugar
-1 can mushrooms
-½ cup sour cream
Dredge meat with flour and salt and pepper. Brown lightly in fat with the onion. Add tomato juice, water, sugar. Simmer until tender. Ten minutes before serving, add mushrooms and sour cream. Serves 4.
BRAISED ELK CHOPS IN MUSHROOM GRAVY
-4 good-size loin elk chops
-1 ¾ teaspoons salt
-1/16 teaspoon pepper
-3 tablespoons butter OR margarine
-1 cup water
-1 can mushroom soup
-1 teaspoon sherry
-2 drops Tabasco
Wipe chops clean with a damp cloth and trim off any fat. Sprinkle with salt and pepper and, using skillet with tight-fitting cover, brown chops slowly (uncovered) on both sides in heated butter. Add ¼ cup of water, cover, and simmer 15 minutes. Then add ¼ cup more water and again cover and simmer 15 minutes. Add the rest of the water and the soup. Cover and continue cooking very slowly ½ hour. Add sherry and Tabasco sauce. Serve at once. Serves 4.
SOUTHERN-FRIED QUAIL
Dry pick quail, clean and wipe thoroughly, salt and pepper, and dredge with flour. Have a heavy deep-fry skillet ready with close-fitting cover ½ full of hot fat. Cook quail in fat a few minutes over hot fire. Then cover frying pan and reduce heat. Cook slowly until tender, turning quail to other side when golden brown. Serve on hot platter, garnished with thin slices of lemon and sprigs of parsley.