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Print this Recipe    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

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

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

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
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

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.


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