VENISON, Marinaded and Baked

From a
1902
cookbook
- - - - - - - -

.

Take a shoulder of Venison,
bone and flatten it,
lay it in a deep dish with
1 pint of Vinegar,
1/2 pint Oil,
1 slice of Onion,
a bunch of Sweet Herbs,
the grated Rind of a Seville Orange,
1 pinch of grated Nutmeg,
and a little Pepper,
Salt,
and Powdered Sugar.
A glassful of White Wine may be added or not.
Let it remain in this Marinade for 48 hours,
and turn it about 3 or 4 times.
Take it up,
cover with Greased paper,
and bake in a moderately heated oven
until done enough.
Serve with Venison Sauce.
Time to bake the Venison,
1 3/4 to 2 hours,
according to size.
=============

Venison Meat Balls

From a
written
recipe
______

.
3 slices of Wheat Bread
20 Ritz Crackers
2/3 c. Milk
2 tsp. Baking Powder
1 1/2 lbs. Ground Venison
1/2 c. Onion, finely chopped
1/2 tsp. Salt
1/2 tsp. Seasoning Salt
1 tsp. Garlic Powder
1/4 tsp. Italian Seasoning
1 Pinch Red Pepper Flakes
1 can Mushroom Soup
.

Combine;
Bread, Ritz Crackers, Milk, and Baking Powder
in a large bowl.
Add Meat, Onion, Salt,
Seasoning Salt, and Garlic Powder.
Mix well.
Form into balls and brown,
turning them constantly.
oooooooooooooooooooo

Roast Opossum

Found in a

1938

cook book

""""""""""""""""""

.

The opossum is a very fat animal with a

peculiarly flavored meat.

.

To dress, immerse in very hot water

(not boiling)

for 1 minute.

Remove and use a dull knife to scrape off hair so

that skin is not cut.

Slit from bottom of the throat to hind legs,

and remove entrails.

Remove head and tail if desired.

Wash thoroughly inside and out with hot water.

cover with cold water to which has been added

1 cup of Salt and let stand overnight.

Drain off the salted water and rinse with

clean, boiling water.

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.

Stuffing...

``````````

1 large Onion, -{minced

1 Tbsp. Fat

the Opossum Liver, -{chopped

1 c. Bread Crumbs

1 Sweet Red Pepper, -{chopped

1 dash Worcestershire Sauce

1 Hard Boiled Egg, -{chopped

some Salt

.

Brown the Onion in Fat.

Add Liver and cook until

Liver is tender.

Add Bread Crumbs, Pepper, Worcestershire Sauce,

Egg, Salt to taste and water to moisten.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

.

Stuff Opossum and place in a roaster;

add 2 Tbsp. Water and

Roast in a moderate oven.

.

Baste every 15 minutes with drippings.

Skim Fat from pan Gravy;

serve Gravy separately,

with baked Yams or Sweet potatoes for 10.

/////////////////////////////////////

***

*

Roast Squirrels

From a

1943

cook book

"""""""""""""""""

.

3 small Squirrels

3/4 c. Salad Oil

1/4 c. Lemon Juice, ~ (or Vinegar)

2 c. Bread Crumbs

1/2 c. Milk, ~ (or Cream)

1/2 c. Mushrooms, -{diced, & saut'eed

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 tsp. Onion Juice

4 Tbsp. Olive Oil,~ (or Bacon Fat)

1 tsp. Worcestershire Sauce

some Paprika

.

Dress and clean Squirrels.

Wash in several waters and dry.

Cover with Salad Oil mixed with Lemon Juice;

let stand for 1 hour.

.

Combine Bread Crumbs, with just enough Milk,

or Cream to moisten, Mushrooms, Salt,

Pepper and Onion Juice.

.

Stuff the Squirrels with this mixture, skewer and truss.

Brush with Olive Oil, or Bacon Fat.

.

Roast uncovered in a slow oven (325 F.)

1 1/2 to 1 3/4 hours,

or until tender.

.

Baste every 15 minutes with Fat from bottom of pan.

.

When tender, make a Gravy with remaining Broth,

adding Worcestershire Sauce and Paprika to taste

;

Serve Gravy in a separate dish.

.

Serves 6

==========

Pigeon Pie

From a

1958

cook book

```````````

.

6 Pigeons

Bread Stuffing, ~ (see recipe below)

some Salt

some Pepper

3 Tbsp. Fat

3 Tbsp. Flour

Plain Pastry

3 large hard-boiled Eggs

.

Stuff each Pigeon with Bread Stuffing.

Loosen joints with a knife,

but do not cut them through.

Simmer,

with water to cover,

until nearly tender;

then season with Salt and Pepper.

. Combine Fat and Flour with the Liquid in

which the Pigeons have been cooked

to make a gravy,

let cool.

.

Line the sides of a greased baking dish with Pastry.

Cut Eggs into slices and fill baking dish with alternate

layers of Egg, Pigeon and Gravy.

Cover with a layer of Pastry and

Bake at 450 F. for 10 minutes,

then lower temperature to 350 F. and

Bake another 30 minutes.

.

Serves 6.

==========

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Bread Stuffing

""""""""""""""""

2 to 3 Tbsp. melted Fat

1 Tbsp. chopped Onion

1 c. Dry Bread Crumbs

1/4 tsp. Salt

1 dash Pepper

1/2 tsp. Sage

1/2 tsp. chopped Celery

1/2 tsp.Parsley

1 or 2 Tbsp. Milk, ~ (or Stock)

.

Melt fat in a frying pan;

add Onion and saut'e

until tender.

Add Bread Crumbs and Seasonings,

mix well.

Then add Milk,(or stock).

.

This makes a loose, light stuffing

much preferred by many to the

soft moist, or compact type.

.

This recipe can also be varied in many ways

by using seasonings of your own preference,

or adding 2 Tbsp. of seeded Raisins.

.

Makes 1 cup.

==============

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Venison... Italian Meat Balls & Sauce

Try this on your Spaghetti

```````````````````````

Sauce:
~~~~~
16 oz. can Stewed Tomatoes, undrained
6 oz. can Tomato Paste
1 c. Burgundy
1 Medium Onion, -{chopped
2 Garlic Cloves, -{minced
3 Tbsp. Olive Oil
15 oz. can Tomato Sauce
1 Tbsp. Italian Seasoning
1 Tbsp. dried Parsley Flakes
1 tsp. Salt
1/2 tsp. Pepper

__________________________________________

Meatballs:
```````````
6 slices dry French Bread, -{crust removed
2 c. Water
1 lb. Ground Venison
1 Egg, - {slightly beaten
1 Garlic Clove, -{minced
1 tsp. Italian Seasoning
1/2 tsp. dried Basil Leaves
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. Pepper
3 Tbsp. Olive Oil


And...

Hot, cooked Spaghetti

~~~~~~~~~~~~~~~~

In food processor or blender, Puree Tomatoes. Blend in Tomato Paste & Wine; set aside.

In Dutch oven, cook and stir Onion & 2 Garlic Cloves in Oil over medium-high heat until tender.

Add Tomato mixture and remaining Sauce ingredients. Heat to boiling point.

Reduce heat to low and simmer until sauce thickens and flavors blend together, (about 2 hours), stirring occasionally.

____________________

Prepare Meatballs:

````````````````````

While Sauce is simmering, combine Bread & Water in a medium bowl.

Allow to stand 10 to 12 minutes.

Drain Bread; gently squeeze out excess Water. Discard Water.

Crumble soaked Bread into a medium mixing bowl.

Add Meat, Egg, 1 Minced Garlic Clove, Italian Seasoning, Basil, Cheese, Salt, & Pepper.

Mix well.

If meat mixture is too soft to hold it's shape, add Bread Crumbs,

about 1 Tbsp. at a time.

Shape Meat mixture into 16 Meatballs, about 1 1/2 inches wide.

_______

In medium skillet, heat 3 Tbsp. Oil over medium heat.

Add Meatballs; brown well on all sides, turning frequently.

Remove Meatballs with slotted spoon; drain on paper towels.

Add Meatballs to Sauce during the last hour of cooking.

____

Serve Meatballs & Sauce

over hot cooked Spaghetti.

````````````````````````

~~~~~~~~~~~~~~~~~~~~

Hungry Hunter's Chili

3 lbs. Ground Venison
3 Medium Onions, -{chopped
3 Medium Green Peppers, -{chopped
1/2 c. Celery, -{chopped
2 Tbsp. Bacon Fat, ~ (or Vegetable Oil)
28 oz. can Whole Tomatoes, undrained
2 Tbsp. dried Parsley Flakes
2 Tbsp. Chili Powder
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic Powder
two 15 1/2 oz. cans Kidney Beans, undrained
16 oz. can Pinto Beans, undrained

`

In Dutch oven, brown meat over medium heat,

stirring occasionally.

Remove from heat and set aside.

`

In large skillet, cook and stir

Onions, Green Peppers, & Celery in Bacon Fat,

over medium heat until tender.

Add Vegetable mixture and

all remaining ingredients, except Beans

to Meat in Dutch oven.

`

Heat to boiling point.

Reduce heat; cover.

Simmer for 1 hour to blend flavors.

`

Stir in Beans.

`

Cook, uncovered for 30 minutes longer.

Venison Swiss Steak

Also can be used with

other Big Game.

`

1 1/2 lbs. boneless Deer Round Steak, ~ (1/2 to 1 inch thick)

1/3 c. all-purpose Flour

1 tsp. Salt

1/4 tsp. Pepper

3 to 4 Tbsp. Bacon Fat

16 oz. can Stewed Tomatoes

3/4 c. Water

1 tsp. Beef Bouillon, -{crushed

1/2 tsp. dried Basil Leaves

1/2 tsp. dried Marjoram Leaves

1 medium Onion, -{sliced thin

`

Trim meat;

cut into serving-sized pieces.

Pound to 1/4 to 1/2 inch thickness with meat mallet.

On a sheet of wax paper, mix Flour, Salt, & Pepper.

Dip Steaks in Flour mixture, both sides.

`

In large skillet, heat Bacon Fat over medium heat.

Add coated Steaks;

brown lightly on both sides.

`

In small mixing bowl, mix the

Stewed Tomatoes, Water, crushed Bouillon,

Basil, & dried Marjoram leaves;

pour over Steaks.

Top with sliced Onion.

`

Heat to boiling point.

Reduce heat; cover.

`

Simmer over very low heat until tender.

(about 1 1/2 to 2 hours)

Rolled Stuffed Roast of Venison

Use a top or bottom Round Roast for this method.

Meat should be no more than 1 inch thick.

`

6 slices Bacon

1 medium Onion, -{chopped

1/2 c. chopped Celery

1/2 c. chopped Carrots

1/3 c. Seasoned Dry Bread Crumbs

2 tsp. Dried Parsley Flakes

1/4 tsp. Salt

1/8 tsp. Pepper

3 to 4 lbs. boneless Roast of Deer, Antelope, Elk, or Moose;

up to, but no more than 1 inch thick.

3 slices Bacon, cut in 1/2

`

Fry 6 slices Bacon in large skillet over medium heat until crisp.

Remove from heat. Transfer Bacon to paper towels to drain.

Reserve 3 Tbsp. of Bacon Fat.

Crumble drained Bacon and set aside.

Heat oven to 325

````````````````

Cook and stir Onion, Celery, and Carrots in reserved Bacon Fat;

over medium heat until tender.

Remove from heat.

Stir in crumbled Bacon, Bread Crumbs, Parsley Flakes, Salt, & Pepper.

`

Spread vegetable mixture evenly on Roast.

Pat Vegetable mixture firmly into place.

Roll up like a jelly-roll, rolling with the grain of the meat.

`

Tie Roast together with kitchen string. Place in Roasting pan.

Top the Roast with halved slices of Raw Bacon;

laying them over the width of the Roast.

`

Roast about 20 to 35 minutes per pound.

Venison Chili

1 lb. Venison (deer)
1 Medium Onion, ~ chopped
2 Cloves of Garlic, ~ finely chopped
28 oz. can Diced Tomatoes -{do not drain
15 - 16 oz. can Black Beans
15 - 16 oz. can Kidney Beans
15 - 16 oz. can Pinto Beans ~ (rinsed & drained)
1 c. Water
1 1/2 tsp. Chili Powder
1 1/2 tsp. ground Cumin
Shredded Cheddar Cheese {optional
Sour Cream {optional

`

1. Cook Meat, Onion, & Garlic in large saucepan on medium-hi heat, until browned.
2. Stir in Tomatoes & juice, Beans, Water, Chili Powder, and Cumin.
3. Heat to boiling; then reduce heat to medium- low. Cook for 10 minutes.
4. Sprinkle Shredded Cheddar Cheese over top {optional.
5. Serve with Sour Cream {optional.

Barbecued Venison Ribs

4 lb. Venison Ribs
1 to 2 tsp... Garlic Powder
1/2 c. Vinegar
1 tsp. Salt
1 tsp. Dry Mustard
1 1/2 tsp. Chili Powder
1 c. Catsup
1 tsp. Paprika
1 tsp. Pepper

1. Heat oven to 325
2. Meanwhile, wash and cut ribs into 4 rib racks. Drain well. Sprinkle with Garlic Powder & arrange in a large baking dish.
3. Combine all remaining ingredients and pour over Ribs.
4. Roast covered for 2 1/2 hours, basting often.

Pheasant, Souffl'e of

(this Recipe may also be used for Partridge)

Clean and cook 2 birds;
take off the breasts and other good parts of meat,
without skin or gristle.

`
Take 3 oz. of boiled Rice and mix in a mortar with...
1 Tbsp. Butter, 2 of glaze, melted and a little Salt & Pepper.
Pound all together until a smooth mixture;
add the beaten Yolks of 4 Eggs and the Whites of 2 Eggs.
Pour the mixture into a Souffl'e-case,
set in a very hot to Bake until light.

`

Serve immediately with brown sauce.

Venison Steaks

Deer Hunters Delite

~~~~~~~~~~~~~~

`

Cut the Steaks an inch thick from the leg or

from the loin of Venison.

`

Heat the grid-iron, rub the bars with a little suet,

and place the steaks upon it over a clear fire.

Turn them every 2 minutes to preserve the Gravy.

`

Make the-Steak dish very hot;

put on it for each pound of Venison...

1 oz. of Butter,

1 Tbsp. of liquid Red-Currant jelly,

1 Tbsp. of Wine,

a little Sat & Pepper.

`

Turn the broiled Steaks in the sauce once or twice.

Serve very hot.

`

Time, from 20 to 30 minutes to broil.

Venison (Kentucky Recipe)

Deer Hunters Special
````````````````````

Take a haunch of venison, put in a large kettle,
cover with boiling water, and boil until tender;
drain off all the water, and put 1/2 lb. Butter...
with Salt & Pepper in the kettle.
Set over a moderate fire, and let brown, first on one side,
then on the other.

`

Venison cooked in this way retains it's natural flavor,
and will be found very delicious.

Rabbit Chow Mein

1 Medium size Rabbit
1 lb. Pork Steak
1 Green Pepper ~ chopped
1 Onion ~ chopped
6 Celery Stalks ~ chopped
2 cans Bean Sprouts
1 can Mushrooms
1 Tbsp. Flour
1 Tbsp. Soy Sauce

Cut up Rabbit & remove meat from bones....

Cut into small pieces.

Cut Pork into small, narrow chips.

Put Pork in hot pan, & brown.

Add Rabbit, & brown.

Remove meat, to large sauce pan.

Add Green Pepper, Onion, & Celery.

Cook over slow fire until done.

Add Bean Sprouts, & cook another 1/2 hour.

Add Mushrooms.

Thicken with Flour,

and add Soy Sauce.

Serve with Rice and Noodles.

ROAST PHEASANT in sour cream

2 Pheasants, cut into serving pieces
Flour
Salt & Pepper
Paprika
Butter
1 c. Sour Cream
1 c. Milk
7 oz. can Mushrooms
1 tsp. Onion Powder
1 tsp. Celery Salt
1 Tbsp. Chopped Parsley
1 Pimento, ~ chopped

Dredge Pheasant in Flour.

Sprinkle with Salt, Pepper, & Paprika.

Brown in Butter in skillet.

Place in Buttered casserole dish.

Stir Flour into pan drippings;

blend in Sour Cream and Milk.

Add remaining ingredients.

Pour over Pheasant.

Cover and bake at 325 for 1 hour.

Deer Meat Balls

2 slices Rye Bread, ~ broken up
2 slices White Bread, ~ broken up
2/3 c. Milk
2 tsp. Baking Powder
1 1/2 lb. ground Deer
1/3 c. Chopped Onion
1 tsp. Salt
1/2 tsp. Seasoning Salt
some Grease~ or fat
1 can Cream of Mushroom Soup
1 large can Evaporated Milk
1 c. Potato Chips, ~ crushed

Combine the Breads, Milk, & Baking Powder in

a large mixing bowl.

Let stand for a few minutes.

Add Meat, Onion, Salt, & Seasoning Salt.

Mix Well.

Form Meat into Balls.

Brown in a small amount of Grease, ~ (or fat).

Place in a baking dish; cover with

Soup diluted with Milk.

Top with Crushed Potato Chips.

Bake at 350 for about 45 Minutes.