On The
Front Burner
?
(Continued from page 3B)
VENISON
Salt and pepper venison. Cut in
1/2 to 3/4 inch pieces. Scar. Pour
off excess fat. Add can of chicken
soup, can of mushroom soup, 1
package California dehydrated
onion soup mix, fresh orange slices
and water. Cover and cook on low
heat until tender. Water will need
to be added from time to time. Stir
to keep from sticking. (Frank
Kicklighter)
ROAST DUCK
Place dried apples in cavity of
duck. Cook in pressure sauce pan 6
about 20 minutes. Place in 350? V
oven to dry duck out. Mix brown \
sugar and water for a glaze. Put
over duck and slip under broiler to
brown. (Neil McFadyen).
CALIFORNIA QUAIL
10 quail, split
4 cups water
1 can cream of mushroom soup
11/2 cups long grain rice (uncook
ed)
1 pkg. dried onion soup mix
Place rice in bottom of shallow
baking pan, add quail. Spoon
mushroom soup over birds. Add
water and sprinkle with onion soup
mix. Cover pan with aluminum
foil and bake 2 hours at 350?. Un
cover last 10 minutes to brown.
There is no need to add salt and
pepper as mushroom and onion
soup mix contain adequate season
ing. Serves 5. (Agnes Walters)
VENISON CHILI
WITH BEANS
2 lbs. ground or chopped venison
1 bell pepper, chopped
1/8 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons chili powder
2 cans whole tomatoes
2 tablespoons vegetable oil
1 medium onion, chopped
1 1/2 teaspoon salt
1 15 oz. can red kidney beans or 1
large can chili bens
1/8 teaspoon hot sauce
1 16 oz. can tomato sauce
Cook onions and green pepper un
til tender in vegetable oil. Add
venison and cook until brown, stir
ring often. Add remaining ingre
dients, bring to boil, cover, reduce
heat to simmer and cook for 1
hour. Serves 6-8. (Gloria Walters
original)
BUTTERMILK SQUIRREL PIE
2 squirrels (cut up)
1 can cream of mushroom soup
1 can mixed vegetables
Boil squirrels and remove meat
from bones. Mix these together in
casserole dish.
Topping:
1 cup buttermilk
1 stick margarine melted
1 cup self rising flour
Mix and pour over top of squirrels
in casserole dish. Bake at 375? for
30 to 45 minutes. (Agnes Walters
original)
VENISON VEGETABLE
POT PIE
Neck or backbone broken in
chunks
2 teaspoons salt
1 beef bouillon cube
1/2 teaspoon salt
4 tablespoons ice water
1/2 cup canned peas
1/2 cup canned corn
1 /4 cup all purpose flour
1/2 cup milk
1 rib celery, chopped
1/2 teaspoon black pepper
1 cup all purpose flour
1/3 cup vegetable shortening
2 carrots cooked and diced
2 medium potatoes cooked and
diced
1/2 cup melted butter or margarine
2 cups venison broth
Place venison, water, celery, salt,
pepper and bouillon cube in pot,
cover and boil. Reduce heat and
simmer for 2 hours. Remove bones
from pot, let cook, pick meat and
dice. Strain broth and set aside.
Sift 1 cup flour with 1/2 teaspoon
salt in a bowl, add shortening, and
work with hands until flour and
shortening have blended. Add
water and mix quickly. Place
dough on plate, cover with wax
paper and refrigerate 13 minutes.
Then roll out dough to make top
crust for the pot pie. When finish
ed preparing dough melt 1/2 cup
butter in a saucepan. Add 1/4 cup
flour and stir until paste becomes
almond colored. Stir in venison
broth, add milk after sauce
thickens. Add vegetables folding in
gently and put in casserole dish.
Cover with pastry, brush with
melted butter and bake in 425?
oven until crust is lightly browned.
(Shirley Melton).
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