Cooking Wild Game - Meat From Forest, Field And Stream And How To Prepare It For The Table - 432 Recipes

Frank G. Ashbrook

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Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Informations

• Publié par: Read Books Ltd.
• Date de parution: 06 août 2020
• Nombre de lectures: 0
• EAN13: 9781528763509
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

Cooking Wild Game

Meat From Forest, Field and Stream and How to Prepare It for the Table-432 Recipes
by
FRANK G. ASHBROOK and EDNA N. SATER
Fish and Wildlife Service United States Department of the Interior Chicago, Illinois
FOREWORD BY
J AY N. DARLING
ILLUSTRATED

1945
THIS WAY OF LIFE DEPENDS ON CONSERVATION OF WILDLIFE
Photo by Walt Louffer, courtesy of Ohio Division of Conservation and Natural Resources .
The beautiful mystery of cooking is an art which does more than any other to make life if not beatific, at least desirable .
JEAN ANTHELME BRILLIAT-SAVARIN
Contents
F OREWORD
P REFACE
CHAPTER
I. U SES AND A BUSES OF G AME
New Meats of Today. Abundance of Game during Colonial Period. Depletion of Game Result of Market Hunting for Commerce. Protective Laws Necessary. Migratory Bird Treaty Act. Preservation of Breeding Places. New Meat in Abundance as By-product of Hunting. Intelligent Conservation as Waste Prevention.
II. F OOD V ALUE OF G AME
Definition of Game. Climate, Food, and Age Effect Flavor and Texture of Game Meat. Venison Similar to Beef in Chemical Composition. Analysis and Vitamin Assays-Rabbit, Raccoon, Muskrat, Opossum, and Beaver. Wild Meats Supplement Domestic Meat Supply. Indian Psychology in Relation to Wild Game Meat.
III. P REPARATION OF G AME FOR C OOKING
Preservation of Meat Depends on Proper Bleeding, Dressing and Cooling. Big Game-Dressing and Butchering. Butchering a Hanging Deer. Skinning. Removing the Internal Organs, Tongue and Brains. Butchering a Deer on the Ground. Cutting up the Carcass-Fore quarters and hind quarters. Handling the Hide. Small Game. Dressing Small Game-Rabbits, Squirrels, Woodchucks and others. Removal of Scent or Musk Glands. Upland Game Birds, Shorebirds and Waterfowl. Handling and Dressing Wildfowl. How to Draw a Bird. Plucking. Removal of Oil Sacs. Shipping and Storing Meat. Shipping Game by Express. Refrigeration Lockers. Handling Meat for Frozen Storage. Preparing and Freezing Meat at Home. Fresh and Seasoned Game. Ripening and Tenderizing. How to Determine Age. Marinades and Brine. Common Procedure in Europe. Limited Use in the United States. Preserves and Rejuvenates. Curing and Smoking Game Meats. Canning Wild Meats. Recipes and Methods. Jerked Venison.
IV. M ETHODS OF C OOKING G AME
Species and Age Determine Method of Cooking. Roasting. Broiling. Pan Broiling. Frying. Braising. Stewing or Simmering. Stuffing or Dressing. Cooking Frozen Meat. Outdoor Cooking. The Ten Commandments of Safety for Hunters.
V. S MALL G AME -Recipes
Wild Rabbit. Squirrel. Woodchuck.
VI. F URRED GAME -Recipes
Opossum. Raccoon. Beaver. Muskrat (Marsh Rabbit). Skunk. Armadillo.
VII. B IG G AME -Recipes
Deer. Antelope. Moose. Reindeer. Buffalo. Bear. Boar.
VIII. U PLAND G AME B IRDS -Recipes
Wild Turkey. Quail. Pheasant. Grouse. Partridge. Prairie Chicken. Sparrows and Crows.
IX. S HORE B IRDS -Recipes
Woodcock.
X. M IGRATORY B IRDS -Recipes
Wild Duck. Goose. Coot. Rail Birds. Pigeon. Dove.
XI. U NFAMILIAR V ARIETIES OF F ISH -Recipes
Whale. Carp. Burbot. Squid. Skate. Mussels. Frogs. Turtles. Crawfish. Safety Hints for Anglers. Sauces for Seafoods.
XII. D OMESTIC R ABBIT -Recipes
List of Illustrations
This way of life depends on conservation of wildlife
The turkey never became the emblem of the country but it did, by popular consent, become the symbol of Thanksgiving Day-and Freedom
Big game was found everywhere
Waterfowl were killed by the million and sold in the open market
Snow geese landing on the marsh
Migratory waterfowl is the ward and charge of the Federal Government
Old-time market hunters used these illegal guns and killed 50 to 100 waterfowl with one shot
Game Management Agents of the Fish and Wildlife Service with law violation seizure
1934 Duck Stamp
The last heath hen
Hunters and trappers depend upon game for their meat
All porcupines are stout, heavily built animals
1935 Duck Stamp
Hunters receiving their assignments in the public game hunt sponsored by the U.S. Forest Service in the Pisgah National Forest, North Carolina
Packing a doe to camp in the Malheur National Forest, Oregon
Checking in a buck at the Cantrell Wilderness Hunt Camp, Pisgah National Forest, North Carolina
In camp the deer is being hung for butchering
Fig. 1. Cutting methods for venison
Field dressed deer ready to be hauled home
Skinning a squirrel, in five steps (5 pictures)
Hen prairie chicken on top of shock of sorghum, a favorite food
Frozen food locker chucked full of food
How to wrap packages of meat to be put in freezer (5 pictures)
Fresh venison being brought to camp
Venison hung in camp for seasoning
Deer being weighed at the Allegheny National Forest in Pennsylvania
To skin a wild boar requires some experience, a sharp knife, and lots of patience
Antelope at the water hole in the Charles Sheldon Refuge in Nevada
1936 Duck Stamp
Bear is hunted primarily for sport but the Indians relished this meat
The outdoorsman keeps in the back of his mind this picture of the camp fire, steaming coffee, and broiled venison or fried fish
1937 Duck Stamp
Abundant most everywhere, shot for sport and market, and free from non-sale restrictions in many states, the rabbit is an important item of food
A greater thrill than hunting comes at table when you eat squirrel delicately and daintily cooked
Woodchucks are considered sport animals and can be hunted almost any time of the day
Each year thousands of woodchucks are killed by ardent hunters
The Indians relish prairie dog meat
1938 Duck Stamp
An opossum in the act of playing possum
The raccoon is an intelligent animal and may bewilder the best dog with its cunning
Beavers built this dam across Moose River in Minnesota
Beavers are taken alive in traps for restocking on other lands
This is the muskrat or marsh rabbit as it is sometimes called
An enormous amount of edible muskrat meat is taken each year
This mail-clad animal is the armadillo-his flesh is esteemed good eating by the natives of Texas
1939 Duck Stamp
Elk on the lower feeding grounds, National Elk Refuge in Jackson Hole, Wyo
More than a quarter of a billion pounds of nutritious wild meats are made available to the American public as a by-product of hunting
A herd of caribou bulls swimming the Yukon River, Alaska
The American buffalo is not truly a buffalo but a bison
The bighorn sheep is a clannish animal
Mountain goats seem to be increasing slowly in limited areas under complete protection
These bears are really up a tree in the Absoroka National Forest in Montana
European wild boar at bay
The wild boar is the most vicious game animal
1940 Duck Stamp
Originally the wild turkey ranged in 38 states but now it is found in only 20
The bobwhite-known in the North as quail and in the South as partridge
Quail are the game birds most prized by skillful sportsmen who hunt them by the aid of bird dogs
A fine bag of ring-necked pheasants brings a smile to this hunter s face
The ring-necked pheasant is a native of China and was first introduced from England by George Washington on his Mount Vernon estate in 1789
This grouse, commonly called mountain pheasant, or partridge, tests the hunter s skill
Prairie chicken cock drumming, a striking characteristic of this noble bird
1941 Duck Stamp
Of the shorebirds, only the woodcock now remains on the sportsman s list
1942 Duck Stamp
Shooting ducks from a blind in Chesapeake Bay, Maryland
A Canadian honker (Canada goose) about to take off
These lucky hunters bagged the geese on the shores of Great Salt Lake in Utah
The mourning dove is the only game bird that breeds in every state in the country
1943 Duck Stamp
A prelude to a good fish dinner
A fine string of brook trout caught in a mountain stream in Idaho
Fig. 2. Oil drum with top and small door in bottom; dry goods box fixed for oven and chicken wire screen shelf
Fig. 3. Dry goods box oven and shelf in place over oil drum fire box
Purchasing a whale steak in a Eureka, California, meat market
The neglected carp is so abundant throughout the Middle West that sportsmen consider it a nuisance
Bass-a beautiful catch (Largest is over 9 pounds)
Squids are still more or less in the field of marine curiosities so far as the general public is concerned
Quantities of delicate and delicious mussels cling to the rocks on the New England coast
Bullfrogs are the big, brownish-green fellows that make noises in early summer nights like a bass fiddle
Homeward bound after a good frog hunt
There are not more than a dozen of the 50 species of fresh-water turtles caught for market in commercial quantities
Reeling in a fine catch in Tennessee
1944 Duck Stamp
Breaded domestic rabbit
1945 Duck Stamp
Foreword
H ERE is another praiseworthy attempt to reduce the ratio of gastronomic illiteracy of a world filled with people whose No. 1 Project since the dawn of their first hairy ancestors has been the search for something good to eat.
Considering how universal and persistent this search has been, it is amazing how many people there are who still esteem lumpy mashed potatoes edible but who wouldn t touch a pot-roasted muskrat or a broiled bl