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I
PAGE 8 — WEST CRAVEN HIGHLIGHTS — SEITEMBER 29, 1988
Wildlife Recipes
Put Zest In Menu
DOVE CASSEROLE
•I cups diced, cooked breasts of
doves (about 12 doves)
1 (10'/2 ounce) can chicken con*
summe
6 Tbs. butter, divided
2*/i Tbs. all-purpose flour
2'3 cup cream
2'3 cup breadcrumbs
2'3 cup chopped green pepper
2'3 cup chopped onion
2 Tbs. chopped parsley
'/> tsp. ground sage
*/2 tsp. salt
freshly ground black pepper to
taste
2 ounces sherry wine
ROASTED DUCK BREASTS
4 duck breasts, fileted
8 strips bacon
I'/j sticks butter (real)
1 bay leaf (crushed)
1 Tbs. poultr>’ seasoning
1 tsp. parsley flakes
1 tsp. salt
dash black pepper
dash red pepper
dash cinnamon
DUCK IN ORANGE JUICE
Apples
Celer>’
Onions
Four or five slices bacon
Salt
1 cup orange juice
Salt inside of duck and stuff
with equal mixture of coarsely
chopped apples, celery and on
ions. Sew shut to keep stuffing
inside. In a large roaster or dutch
oven with lid — fry four or five
slices of bacon. When nearly
crisp, remove bacon and brown
duck in bacon fat. Add one cup
orange juice or enough to cover
bottom of pot about Vz inch.
Drape bacon over duck, reduce
heat to simmer and cover. Turn
duck occasionally, basting with
liquid in pot. Cook a large duck
45 minutes to an hour; small
ducks take only 30 minutes. Re
move duck when done, slice
meat and pour reduced liquid
over meal.
RABBIT PIE
Vj cup margarine
*/i3 cup all purpose flour
2 cups chicken broth
1 cup milk
*/2 tsp. salt
dash pepper
1 (20 oz.) package frozen peas
and carrots
1 cup cubed, cooked potatoes
2 cups cooked rabbit, cut up
pastr>’ for 9-inch double crust
(can use frozen pie crusts)
Melt butter in a saucepan. Stir
in flour until well blended. Gra
dually add both, then milk, salt
and pepper. Cook until thick
ened. Fold in vegetables and rab
bit. Line an oblong 2-quart bak
ing dish with pastry if a bottom
crust is desired. Pour in rabbit
mixture. Cover with lop crust,
seal edges and cut vents for
steam. Bake in 400-degree oven
for 30 to 40 minutes. Yield; four
servings.
VENISON ROAST
Venison roast
1 Tbs. salt
1 Tbs. vinegar
vegetable oil
1 lb. bacon
1 cn mushroom soup
1 package Lipton’s onion soup
mix
water
Trim all fat and membrane
from roast. Cover roast with wa
ter. add salt and vinegar and soak
over night or 12 hours. Remove
roast from liquid, pat dry and
sear on all sides in dutch oven
with enough oil to cover bottom.
Completely cover the roast with
strips of bacon and place covered
dutch oven in a 340 degree oven.
Halfway through cooking, add 1
can mushroom soup, onion soup
mix and 'A-can water. Before
cooking time is over, cut roast
deeply and baste several times
with gravy. Cook whole venison
ham five hours and neck roast or
large roast, three hours.
BRUNSWICK STEW
Cook whole doves in chicken
consumme until tender. Remove
breasts and dice meat. Measure 4
cups and set aside. Blend 3 Tbs.
butter with flour and cream.
Saute breadcrumbs, green pep
per. onion, parsley and sage in
remaining 3 Tbs. butter. Mix the
sauteed ingredients, flour mix
ture and dove meat. Place in skil
let. Add salt, pepper and sherry
and let cook gently for 25 or 30
minutes. Before serving, put into
a casserole dish and cook for a
few minutes under the broiler.
To keep right consistency while
sauteeing, add pot liquor left
from cooking whole doves.
Yield: 4 ser\’ings.
4 lbs cooked beef or venison
4 lbs cooked poultry, squirrel
or rabbit or a combination of all
4 lbs cooked pork (Boston butt
roast)
1 gal. white shoe-peg corn
1 gal. canned tomatoes
IVz lbs. onions (ground)
3 large bell peppers (ground)
4 Tbs. soy sauce
'/« cup Worcestershire sauce
salt
black pepper or hot sauce or
both
Boil all meats until they are
falling off the bone, then grind
with a meat grinder. Cook pep
pers and onions separately until
done. If using venison, be sure to
remove all fat. Include fat from
the Boston Butt roast, however.
Mix all ingredients in a large pot
and simmer slowly for about 1
hour, stirring regularly. Add
broth, if needed, to thin. Salt and
pepper to taste while cooking.
VENISON STEW
2 lbs. venison (cubed)
2 Tbs. bacon drippings
6 cups boiling water
2 tbs.salt
Vj tsp pepper
2 Tbs' f;pir
4 medium potatoes (diced)
4 carrots (diced)
4 onions (diced)
Filet the breasts out of four
ducks and wash thoroughly.
Line an ovenproof dish with alu
minum foil, leaving enough foil
to seal when the ingredients are
in place.
Wrap each filet with a strip of
bacon and place in dish. Cut the
butter into chunks and distribute
evenly in the dish Sprinkle the
remaining ingredients on top of
the filets. Close foil tightly and
bake at 350 degrees for 1 hour
and 15 minutes. Yield: four ser\'-
ings.
Cut venison into 1 inch cubes.
Roll in seasoned flour and brown
in asmall amount ofoil in a heavy
skillet. Add boiling water, salt
and pepper to browned meat.
Cover and simmer two to three
hours. Add diced vegetables and
cook until tender. Using 2 Tbs. of
flour moistened with water,
thicken the remaining liquid.
This can be made in crockpot or
in large dutch oven.
Wildlife
Regulations
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DUCKS —COOTS
MIROANSIRS
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af Mgralarr aatartaal frara a pakNc raM. Ha katiac
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Fraai Saarita ta Saasat
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taalM at aa ail la kairtart. Tkota rapirini SirtkH
Maraatiaa mtif caatact tkair lacai viWIifa aalarca-
ami afficar ar Oa NC. WiMkTa CaaMittm il I-
{myutiist.
The Good Shooter
Makes It Look Easy
A good shooter makes good
shooting look easy. But that’s
only because a spectator watch
ing a skilled marksman can’t feel
the concentration of the person
behind the trigger or be aware of
the well-practiced techniques
that the shooter is putting into
use.
However, anyone willing to
put forth a little effort can be
come a proficient marksman, re
gardless of size, weight, sex or
athletic ability. And it’s fun!
The following tips for belter
shooting are provided by Daisy
Manufacturing Company, which
has taught over seven million
Americans the fundamentals of
shooting.
First of all, Daisy, which manu-
factures both airguns and
firearms, recommends learning
to shoot and practicing with an
airgun.
The skills necessary to shoot
BB guns and pellet rifles well arc
the same as those used in
firearms marksmanship. But air-
guns don’t kick or make much
noise, the ammunition and guns
are inexpensive, and airguns
may be shot safely in the back
yard or the basement if the
weather is unpleasant.
Stability is one of the keys to
sharp shooting. Of the four stan
dard shooting positions — stand
ing, kneeling, sitting and prone
— prone is the most stable be
cause more parts of the body are
in contact with the ground. Con
versely, the standing, or off
hand, position is the least stable
and most challenging. For the
greatest accuracy and stability,
try resting your gun on a steady
platform such as a table or fence
post.
How a target appears through a
gun’s sights varies with different
types of sights, but as a general
rule you should focus on the
front sight rather the rear sight or
the target.
The key to hitting the mark ev
ery time is consistency in shoot
ing technique. Shoot groups of
three to five shots at a paper bull-
seye, then adjust your rear sight
to compensate for groups hitting
off-center, rather than aiming
off-center to compensate for a
gun that is shooting high or low.
Raising a rear sight will raise
where the projectile hits, and
moving it to the right will place
the projectile further to the right.
Another key to shooting accur
ately is breath control. The
breathing causes the gun to waiv
er, so most shooters gain stability
by taking a deep breath, letting
out about a third of it, then hold-
ing what's left while they
squeeze the trigger. Finally, it’s
important to squeeze the trigger
slowly because a careless pull is
likely to pull the gun slightly off
target.
Entire books have been writ
ten on shooting techniques. But
the shooter who practices the
tips listed above is a few steps
ahead of most.
For more comprehensive in
struction in shooting and gun
safely, contact your local gun
safety, contact your local U.S.
Jaycee chapter or 4-H Club "jQiiit
conducting a Daisy-sponsot'-ed
shooting education program in
your community.
Hunt Safely On Water
ROAST POSSUM
The Right Clothing
Keeps Hunters Safe
1 opossum
1 Tbs. salt
Vi tsp pepper
6-8 slices bacon
1 quart water
Stuffing:
1 Tbs. fat
1 large onion, chopped
1 opossum Iver (optional)
I cup bread crumbs
‘A tsp. Worcestershire sauce
1 hard cooked egg
‘A tsp. salt
'A cup water
Rub cleaned opossum with salt
and pepper. Put fat in skillet and
brown onion in it. Add the chop
ped opussum liver and cook until
tender. Add bread crumbs. Wor
cestershire sauce, egg, salt and
water. Mix thoroughly and stuff
opossum. Truss it as you would a
fowl. Place in roasting pan. Lay
bacon across back. Pour 1 quart
of water into pan. Roast in mod
erate oven uncovered at 350 de
grees until tender — about 2*A
hours. Baste every 15 minutes.
Each year, tens of thousands of
upland bird hunters unneces
sarily risk death or serious in
jury. According to national sta
tistics from the Hunter Safety
Coordinators Association, sever
al hundred hunters are injured or
killed, each hunting season.
Proper clothing could reduce
these tragic numbers substan
tially.
In most upland hunting areas,
there is competition from the
hunters for public and private
hunting areas. Being visible to
other hunters is of prime import
ance in hunting safety. Many
hunters are hit with shot because
their hunting companions or
other hunters in the area couldn't
see them.
Blaze orange, or hunter orange
as some call it, is a color that does
not occur in nature and is highly
visible in all light situations.
It is important to wear a coat,
vest or at least a hat of this color
so that you will stand out from
grass, trees and othr parts of the
natural landscape.
Too many hunters wear tan or
camouflage clothing when hunt
ing pKeasahts, qiiail, partridge
and doves. When pursuing up
land bird hunting, as opposed to
waterfowl or big game hunting, it
is not necessary to sneak up on
the game.
If you are flushing the birds,
with or without the aid of a dog,
being invisible to other hunters
serves no purpose; rather, it puts
you at risk of being shot
accidentally.
Bob Allen, designer and manu
facturer of upland hunting clo
thing, reports that only 40 per
cent of his upland hunting clo
thing is sold in blaze orange
color.
The msgority, (60 percent) of
the hunters have opted to purch
ase the clothing in English tan.
Allen says the percentages
should be the other way around.
Other outdoor clothing manu
facturers echo Allen’s findings
that sales of blaze orange upland
clothing account for only a small
portion of their sales volume.
As thousands of hunters take
to the nation’s waterways to hunt
ducks and geese, few take water
safely into account. Each year,
according to Coast Guard
sources, too many waterfowl
hunters needlessly lose their
lives to drowning and other wa
ter-related mishaps.
Officials point to cold weather,
poor visibility, inadequate
weather information, heavy clo
thing and inattention to proper
marine safety as potential
hazards when hunting waterfowl
on the water.
Shallow-draft boats or floating
duck blinds are easily swamped
when overloaded with too many
hunters, dogs, guns and acces
sories, and too much ammuni
tion.
When taking to the lakes, riv
ers, sloughs, marshes and other
wetland areas, you should con
sider what to do If you go over
board or if your craft is swamped.
Before shoving off. make sure
you have enough floatation de
vices of sufficient capacity to
keep you afloat in waders and
heavy hunting clothes.
“The seal floatation device you
used this summer may not be
enough to keep you afloat under
waterfowl hunting conditions.” a
Coast Guard marine safety offi
cial warns.
To ensure a succesful and safe
duck or goose hunt this year, fol
low these safety precautions:
1. Have someone on shore
that knows exactly where you
are going, and when you expect
to be back!
2. Dress properly, layering
insulating material (such as silk
or wool that will offer some pro
tection from hypothermia if you
get wet!
3. Have a sufficient number
of floatation devices for everyone
in the boat that will keep them
and their hunting clothes afloat if
they fall into the water!
4. Do not overload your boat!
5. Carefully check the weath
er reports before you shove off!
6. If the weather looks at all
threatening, head for shore!
REVIVAL
October 9-11
7:00 P.M.
VANCEBORO CHRISTIAN CHURCH
tpMkai
'.Choi1»tC.Ki>lMt
Comer Of First St. and College Ave.
Rev. Dan A. Hall, Pastor
For more information call 244-2001
WE RESERVE
THE RIQHT
TO LIMIT
QUANTITIES
SUnON’S CLOVER FARM
WE WELCOME
WIC A FOOD
STAMPS
VANCEBORO
WE RESERVE TNE RIGHT TO CORRECT ERRORS
244-0733
' 2 LITER
PEPSI COLA
PRODUCTS
SMITHPIILO
HOT DOGS
PORK LOIN u. I Ilia
4 AA END CUT ROAST 4 MA
BACON IL Ml. 1.29 RORK LOIN u.1.49
WHOLt
PORK LOIN
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SSra.,”™u.1.49 ms 4g|......u.65
^ 4 PK. PILLSBURY^
BISCUITS r-
BUTTERMILK ^
303 CAN DEL BIONTB
19 OZ. BOX
DUNCAN NINES
CAKE MIX ,89'
2.49
eOlDEN WHOLE KERNEL CORN, SOLDER CREAM , ..
CORN, SANDER PEAS, CUT SHEER REARS WllSi
4a oz. BOTTLE
CRISCO
OIL
LIMIT ONE WITH $10.00 POOD
ORDER
4 ROLL RKO.
COTTONELLE
BATHROOM 1 |
TISSUE
42 0t.R0X ^
SURF a
DETERRENT 1,
.69 Wft‘lll&HASH...i..1.19
.79 FftlWSIucE 99
HSi81'iuTTER..-...B.....1.89 I^TlfilTSis—.69
IHiraiSr.™ .99 -99
3g HUWISifiPS RUVONSOSTONSFRES
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HUNrS
12 OZ. CAN
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