Classic dishes for the game hunter’s table

Childs additionally describes having October reminiscences of nice occasions with household, buddies and canine within the splendor of outside, and at no time are his senses extra alive than now. Looking, soccer and the harvest take maintain, with duck and geese migrating south whereas grouse disperse into the woodlands. With every part from the previous and current in a single’s long-term reminiscence, he additionally shared a recipe, the primary one in every of its form I’ve obtained for a very long time, describing the splendor and great thing about what autumn in Wisconsin presents household, buddies and canine alongside the way in which.

Rely on two woodcock per individual should you can spare it. One will whet an urge for food, however go away you wanting for extra. Be sure you preheat your oven totally earlier than placing the birds in, in any other case you’ll crisp neither the bacon nor the woodcock’s pores and skin correctly. Serve this with grilled polenta, over mashed potatoes, or toast. Prep time: half-hour. Prepare dinner time: quarter-hour. Complete time: 45 minutes.

2 to 4 entire woodcock, plucked and gutted

1 tablespoon lard or butter

2 slices of bacon, reduce in half

Fleur de sel or different ending salt

1 recipe for Cumberland sauce

¼ cup canned hen inventory

½ cup brandy or Calvados

A heavy-bottomed, metallic roasting pan. A lined casserole that may maintain all of the woodcocks.

Grasp the birds, unplucked and undrawn, in a cool place for not less than in the future. Pluck the birds fastidiously and wash and dry them with paper towels. The birds ought to be room temperature earlier than roasting. Pre-heat the oven to 375 levels. Place the birds on their sides within the roasting pan and roast them six to seven minutes. Flip the birds on their different sides and proceed roasting them for six to eight minutes, till executed.

In the meantime, burn the brandy within the following method: Place the brandy in a small saucepan or skillet and heat it over medium warmth for one to 2 minutes. Take away the skillet from warmth and ignite brandy with an extended match or fire lighter. CAUTION: You have to take away the pan from the warmth to keep away from a fireplace hazard.

Heat the hen inventory and butter the lined casserole. When the birds are roasted, halve them or reduce them into 4 items — two breast and two leg and thigh parts. Take away the gizzards (which will likely be agency) and discard them. Chop the intestines and hearts and put them again within the roasting pan. Place the roasting pan over a medium flame, add the brandy and hen inventory. Use a wood spatula to scrape up browned crust from the pan backside and convey to a boil, stirring steadily. The combination will steadily type a deep brown skinny sauce. Pour sauce over the fowl and serve directly.

(This recipe was reprinted with permission from the Milwaukee Journal Sentinel, October 23, 1994)

Listed below are some Wild Sport Essential Dish recipes from UW-Fan Fare III with Successful Recipes from Badger followers! (February 1986)

Honorable Warren P. Knowles, Milwaukee 4 pheasants, quartered

½ cup brown sugar, packed

2 tablespoons Worcestershire sauce

¼ tablespoon garlic powder

1 can pitted darkish cherries, drained

Mud pheasant with flour. Soften butter in heavy skillet. Brown birds completely. Place pheasant in deep casserole. In identical skillet mix onion, raisins, water, chili sauce, brown sugar, Worcestershire sauce and garlic. Boil briefly. Pour over pheasants and bake lined at 350 levels for 1 hour; then scale back warmth to 325 levels and bake 1 hour extra. Add sherry and cherries 20 minutes earlier than serving and proceed baking. Serves: 6-8

3 wild geese or 1 home duck

1 can Golden Mushroom soup

1 small can mushrooms, drained

Rub duck cavities with butter, salt, pepper and sage. Put in crock pot, add remaining substances, and prepare dinner 8 hours on excessive. Serve geese entire with sauce thickened. If desired, debone geese and thicken sauce. Serve over wild rice. Serves: 6-8

Submitted by Betty Henry, McFarland, WI ***

A Wisconsin State Journal award successful recipe. 4 kilos venison (roast)

1 tablespoon combined spices

½ cup candy or bitter cream

Marinate venison in vinegar, water, spices and onions for 2 days, turning twice a day. In a Dutch oven or heavy roaster, brown meat in butter. Add onions, spices and a cup or extra of the vinegar combination. Bake in 350 diploma oven for about 2½ hours, or till tender. For the final half-hour of baking, add the ginger snaps. Flip meat and salt to style. When able to serve, pressure gravy and add cream. Serves: 6-8

1 tablespoon Worcestershire sauce

Simmer all substances and pour over duck.

Shared by Betty Henry ***

Wipe grouse items with moist paper towel. Dip in buttermilk. Coat with combination of flour and spices. In a skillet, brown in ¼-inch scorching oil till golden brown. Drain. Serve instantly.

Shared by Jim Heineke ***

Recipe request: Cumberland sauce recipe