Pennsylvania Game Cookbook
DIANE Publishing Inc., 2007 - 96 pages
Over the years, a significant percentage of the letters which came into the ¿Pennsylvania Game News¿ office were concerned with game cooking. Readers either wanted to share favorite recipes or requested information on ways of preparing game birds or animals they had bagged. Enough letters suggested that ¿Game News¿ put out a game cookbook that early in 1978 they asked readers to send along their favorite recipes. So many were sent in that the editors had to select an assortment for most of the game birds & animals that Pennsylvania hunters are most likely to bring home. This cookbook includes nearly 200 recipes, as well as instructions on field dressing & skinning game. Illustrations.
What people are saying - Write a review
We haven't found any reviews in the usual places.
15 minutes 20 minutes Add onion baking dish bay leaf beans birds black pepper boil bouillon cubes bread crumbs breasts broth butter or margarine carrots casserole cheese chicken clove garlic cloves cook cornstarch Cover and simmer crockpot cup chopped onion cup dry cup flour cup milk cup water Drain duck Dutch oven flour garlic salt goose gravy green pepper grouse large onion margarine marinade meat is tender medium heat medium onion melted butter mixture mushroom soup noodles onion orange oregano parsley pepper to taste pheasant Place potatoes pounds venison quail rabbit red wine rice roasting pan salad salt and pepper salt V2 teaspoon Saute seasoned Serves four serving pieces sherry skillet skin sliced onion sour cream squirrel STEW stir stuffing tablespoon salt tablespoons tablespoons butter tablespoons flour teaspoon pepper teaspoon salt V2 thyme tomato sauce V2 cup vegetables venison steak Waymart Worcestershire sauce
Page 69 - Pour chicken stock with rosemary, lemon rind and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds, pour over rabbit.
Page 68 - ASHES 8 quail 2 cups cooked wild rice salt and pepper fresh thyme (optional) 8 thin slices fat salt pork Rinse and dry quail. Fill cavities with wild rice and close with small skewers. Sprinkle with salt and pepper. Wrap...
Page 69 - Again, cover rabbit with cool water and add 1/4-cup vinegar, 2 tsp. salt, onion, cloves, bay leaves, and allspice. Cook until almost tender and then add raisins and brown sugar. Continue cooking until rabbit...
Page 47 - ROAST WILD GOOSE 1 wild goose salt and pepper 1 tablespoon vinegar 1 onion flour Clean goose well, season with salt, pepper and vinegar, place onion in cavity.
Page 21 - ... head cabbage cut in pieces 1 large carrot, sliced 1 large onion, sliced 1 clove garlic, minced 1 tablespoon salt 2 teaspoons basil...
Page 42 - Place breasts meaty side down in 15x12-inch baking dish. Do not overcrowd. Saute onions in small amount of fat in skillet. Mix onion, sherry, herbs, salt and pepper. Pour over breasts.
Page 85 - ... GOOSE Sprinkle a young wild goose, sixeight pounds inside and out with lemon juice, salt and pepper. Make dressing by combining three cups soft bread crumbs, one-quarter cup chopped onion, one cup chopped tart apple, one cup chopped dried apricots, seasonings, with melted butter to moisten. Stuff bird.
Page 18 - Mix water, cornstarch, soy sauce, sugar and ginger and add to the pan. Cook until slightly thick and add vegetables. Serve with rice.