Variety Meats: Venison Goulash by Recipe Cottage

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	Venison Goulash

		Serves 6 2 pounds venison (any cut) cut into 1-1/2 inch cubes 3 tablespoons flour 3 tablespoons bacon fat 1 large onion, sliced or chopped fine 2 cloves garlic, chopped 1 tablespoon Hungarian paprika 1/2 cup red wine 1 quart boiling water or stock Salt to taste 1 small can tomato paste 1 cup sour cream (optional) 1. Roll the meat in the flour, pressing the flour into the cubes. 2. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. 3. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream. ************************************************************** Venison Steak St. Hubert Serves 4 4 venison round steaks, 8 to 9 ounces each, cut 1/2 to 3/4 inch thick 2 shallots, chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 teaspoon thyme 2 bay leaves 1/3 teaspoon freshly ground pepper Small pinch of ground cloves 2 cups dry white wine 1 cup mild vinegar (3/4 cup cider vinegar of 5% acidity mixed with 1/4 cup water 1/2 cup olive oil 1. Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients and let stand in the refrigerator twenty-four hours. Turn the meat several times. Remove the steaks and dry, reserving the marinade. 2. Saute the steaks in shallow, hot fat until brown on both sides. The steaks should be rare. Serve on a hot platter with sauce poivrade. Sauce Poivrade 8 peppercorns, crushed 1/2 cup vinegar 1 cup brown sauce or left-over thickened gravy 2 tablespoon red currant jelly 1. Mix together peppercorns and vinegar and simmer, uncovered, until reduced to one-quarter cup. 2. Add brown sauce and simmer one-half hour. Add jelly. Strain. Serve with venison or grilled chops. ********************************************************* Roast Pheasant 2 servings 1 two- to three-pound pheasant Salt and freshly ground black pepper to taste 1 bay leaf 1 clove garlic Few celery leaves 1 slice lemon 4 slices bacon Melted butter Madeira sauce (see below) 1. Preheat oven to moderate (350 degrees) 2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under. 3. Cover the breast with bacon and a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with melted butter. 4. Remove the cheesecloth and string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce. Madeira Sauce: Remove the pheasant to a warm serving platter and add one cup consomme to the pan. Stir over moderate heat, scraping loose the browned particles. Blend two tablespoons flour with two tablespoons butter and stir into the gravy bit by bit. When the gravy is thickened and smooth, add two to three tablespoons Madeira wine and the cooked pheasant liver, finely chopped. ************************************************************* Quail With Wine 8 servings 8 quail Salt and freshly ground black pepper 1-1/2 cups Madeira wine 1/2 cup raisins 3 cloves 1 cup cooked white rice 1/2 teaspoon powdered ginger 1 teaspoon grated orange peel 1 tablespoon butter, melted 2/3 cups chopped pecans 1/2 cup butter, melted Juice of one orange 1/2 cup cognac, heated 1. Preheat oven to hot (450 degrees). 2. Wash and dry the quail. Sprinkle inside and out with salt and pepper. 3. In a saucepan combine the Madeira, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the wine and raisins. 4. In a mixing bowl combine the raisins, rice, ginger, orange peel, tablespoon of melted butter and the nuts. Mix well and use the mixture to stuff the quail. 5. Place the quail on a rack in a shallow open roasting pan and brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300 degrees) and bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira and orange juice. 6. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite and serve at once. ********************************************************** Brunswick Stew Bacon fat (about 4 tablespoons) 2 to 3 onions, sliced very thin 1 garlic clove, finely chopped 2 or 3 squirrels Flour 1-1/2 teaspoons salt 1 tablespoon freshly ground pepper 1 teaspoon rosemary or thyme 2 cups chicken or veal stock 1 bay leaf 1/2 cup Madeira 1 tablespoon Worcestershire sauce 3/4 cup peeled, seeded, and chopped tomatoes 1 cup freshly shelled lima beans or frozen limas 1 cup whole-kernel corn or corn cut from the ear 1 cup cut okra Buttered crumbs Chopped parsley Heat the bacon fat in a heavy skillet. Add the onions and garlic, and cook till soft but not browned. Transfer to a braising pan. In a plastic bag, combine the flour, salt and pepper, and rosemary or thyme, and shake the squirrel pieces in this mixture. Brown the squirrel in the skillet, and when it is nicely colored, transfer to the braising pan. Add the broth, bay leaf, Madeira, and Worcestershire sauce to the skillet, rinse it well, and pour into the braising pan. Cover, and simmer the mixture 35 minutes. Remove the cover, add the tomatoes and other vegetables, and simmer until the squirrel is tender and the vegetables are cooked. Correct the seasoning, adding more Madeira if it seems necessary. Add the buttered crumbs and parsley and cook another 15 minutes. Serve the stew with baked potatoes or sweet potatoes, relishes and a good salad. Variation: The stew is sometimes prepared, cooled thoroughly, topped with a rich pastry crust, which is brushed with beaten egg yolk and cream, and baked at 375 degrees till the crust is lusciously browned and the stew thoroughly reheated. In this case the stew would be baked in an earthenware baking dish. The crust should be very rich and rolled about 3/4 inch thick. A vent should be cut in the center and a small cone of paper inserted to take care of juice that may boil over. ************************************************************* Roast Duck 4 wild duck Salt barding pork 1 cup chopped onion 1 cup finely chopped parsley 1 teaspoon thyme 1/2 teaspoon sagee 2 cups dry breadcrumbs or prepared stuffing 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 to 3/4 cup melted butter, or more Combine the onion and all the following ingredients in a mixing bowl, adding enough melted butter to make a moist mixture. Stuff the duck and tie a piece of salt barding pork over the breasts. Place on a rack and roast in 350 degree oven 45 minutes to an hour. Baste with melted butter several times during the roasting period. Teal would take about 30 minutes to roast this way. This recipe should please people who have not accustomed their palates to bloody duck.