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FROM DAPHNE'S KITCHEN
All In The Game: How To Cook The Hunter's
BY DAPHNE McWHITE
It's only 5 o'clock on a brisk win
ter morning, but the hunter is al
ready awake. He
dons layers of
and sets off with
his dogs to the
solitude of the
woods for a
morning of hunt
ing. The silence
is broken by the
call of birds,
pering through the leaves and a fox
running for cover.
The hunting of wild game helps
to provide balance in our wood
lands, not to mention some hearty,
nutritional food for our tables. Game
is very popular, and rightly so. It is
lower in fat, cholesterol and calorics
when compared to other meat.
Despite its popularity, many cooks
are not well-versed in game cooking.
If you arc lucky enough to have a
hunter in your household, try some
of these delectable game recipes
contributed by local sportsmen
A special dish calls for a special
accompaniment. Wild ricc, am
brosia. rolls, pudding, potatoes, car
rots or a green salad wonderfully
compliment the unique flavor of
DOVE AND DEER B<><;
15-20 dove breasts
I '/i-2 pounds smoked deer sausage
6 cups water
3 cups Uncle Ben's rice
1 medium onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup clams (optional)
I pound shrimp (optional)
1 small can mushrooms (optional)
Bring water, doves, salt, pepper
and onion to a full boil. Boil rapidly
until meat begins to come loose
from the bone. Remove from heat.
Add remaining ingredients. Bring to
a boil, stir once and reduce to low
heat. Cover and cook 25 minutes.
Remove from heat and set pan aside
5 to 10 minutes to absorb liquids.
? Michael Simms
n pound venison sicak
Vegetable cooking spray
Y. cup chopped celery
1 tsp. salt
1 small onion, chopped
V/i cups water
1 large green pepper
'A tsp. sugar
2 beef bouillon cubes
1 Tbsp. cornstarch
Brown onion, cclcry and steak in
a non-stick skillet sprayed with veg
etable cooking spray. Add salt, pep
per. sugar, water and cubes. Cover
ami reduce iieai to simmer for 50
minutes. Add sliced green peppers
Cook 15 minutes
Blend cornstarch and a small
amount of water until cornstarch is
smooth. Add cornstarch mixture and
soy saucc to meat and stir until
thickened over low heat. Serve over
? Donald Sellers
OR QUAIL BREAST
In a pan of water, simmer breasts
until tender. Remove meat from wa
ter and wrap each breast with a slice
of bacon; secure with a toothpick.
Slow cook over charcoal until bacon
is crisp. Barbecue saucc or mar
malade glaze may be used during the
last 5 minutes of cooking if desired.
Salt and pepper to taste. Very good!
De-bone hindquarters, open roast
and add one quartered medium
onion, one slice green pepper and
one tart apple, thinly sliced. Tie to
gether with a string.
Generously sprinkle red and black
pepper over roast. It brings out the
flavor of venison but will lose the
hot taste during cooking.
Next, cover meat with 3 strips of
bacon. Wrap roast in foil and slow
cook in oven at 250 to 300 degrees
for 2-4 hours, depending on size.
GREAT WHITE'S ITALIAN
SMOKED DEER SAUSAGE
1 A pounds smoked deer sausage
16-oz. can Italian stewed tomatoes
? 02. can torr.ato SuUCC
16 oz. can kidney beans, drained
1 tsp. chili powder
1 medium onion, chopped
4 A cups water
2 cups Uncle Ben's rice
'A tsp. salt
Stand sausage on end in a 10-inch
cast iron skillet over medium heat.
Add onions. Cover.
Start rice, water and salt in a sepa
rate pan and cook until done.
Stir sausage and cook until ends
start coming out. Turn off heat and
drain off liquid. Add tomatoes,
sauce, beans and chili powder. Cook
over low heat 15 minutes, stirring
occasionally. Serve over a bed of
rice. Dig in!
? Michael Simms
MY DAD'S RICE PUDDING
6 cups whole milk
'A cup rice
1-1 'A cups white sugar
1 tsp. vanilla extract
A cup raisins (optional)
Preheat oven to 325 degrees. In a
9 X 12-inch baking dish, stir togeth
er all ingredients and bake. A crust
will form over the pudding every 20
minutes or so. Stir the first two
crusts into the pudding. Do not stir
in c third crust. Bake until the ricc is
done and pudding still creamy, not
dry. This is rice pudding at its best!
Serve hot or cold.
? Mack Trent
MY HUSBAND'S AMBROSIA
8 oz. can pineapple tidbits
1 cup peeled, chopped apples
'A cup green seedless grapes
A cup finely chopped pecans
2 cups peeled, chopped oranges
'A-\ cup orange juicc
'A of a fresh coconut, grated
I Tbsp. sugar
Stir together all ingredients.
Cover and refrigerate overnight.
? John McVVhite
BACON- WRAPPED VENISON
Wrap 54-inch venison steaks with
bacon. Hold together with a tooth
pick. Broil until bacon is done, ap
proximately 10 to 15 minutes.
? Donald Sellers
// you have a favorite cookie recipe
that you would share with our
readers, please mail the recipe,
your name and phone number to
The Brunswick Beacon, do
Daphne McWhite, P.O. Box 255S,
Shallotte NC 2X459.
[Barbara McFaddcn. Masseuse
Therapeutic, professional mas
sage given in the privacy of
your own home. Please call for
Beware Of Sound-Alike
Fund Drives, American
Heart Association Warns
The American Heart Association
has issued a warning to Brunswick
County residents to he cautious
when responding to requests for do
nations from nonprofit organiza
"Similar-sounding names may
confuse donors and divert funds
from intended agencics," said Jean
Mearns. publicity chair for the local
Mcams said r?suknts should be
aware that the American Heart As
vx'ialion is not affiliated with Heart
Support of America, American
Heart Disea.se Prevention Founda
tion, American Heart Researcn
foundation. National Heart Savers
Association. National Center for
Cardiac Information. Heart Disease
Research foundation. Open Heart
foundation or National Stroke
"Look for the American Heart
Association name and the torch lo
go" if your donation is intended for
AHA. Mearns advises.
For more information, call
Mearns at 579-2146.
Civietown Volunteer Fire Depart
ment will hold a spaghetti dinner on
Saturday. Dec. 3.
There will also be a drawing for a
12-gauge pump shotgun at 3 p.m.
Spaghetti plates will cost S4.50
The event is to raise funds for the
Nightgowns & Robes
Retort Pta?. H?y. 17, Stafcxt*, TU-ntO MM *3M
Bmc* Hi Ptiii Long BMdl Rd., Soothport. 447 9009 U-S* 10:30-5:30
y ait Till After Christmas To Save?
Shop Where The
Best Bargains Are...
mh ES7EOS rrrif
KB ?T rrr ff 9rrl
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A Large Selection of Your Favorite Holiday
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LADIES' APPAREL ? JEWELRY ? ACCESSORIES
Hwy. 179, Golf Plaza, Calabash
Store Hours: Mon.-Sat- 10:30 a.m.-S p.m.
p, .. .,i
P Save %
USDA Choice Beef
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I" rcsli C mule A Splil
Gtiicl ?en Breast
F ood Lion
r j f i
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Buy One, (jet O lie FREE!
, W 1
$1.99 Value - 12 Oz. Jar - All Flavors
Walden Farms Salad Dressing
15 Oz. Honey Pod Peas/15.25 Oz. ^/hole
Kernel Corn/l5 Oz. Cream Corn/
145 Oz. Cut Green Beans/
14.25 Oz. F rench Style Green Beans
V e^etabl es
12.3 Oz. Cereal
98 Oz. 42 I AmA/
l(K) O/. !I!J Lwd W/Uli'?ch
Fresh from Stokely, USA(
Prices in this ud
November 110 thru
December H. 1994.
We Reserve I he
Right l<> Limit