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2015-01-29

In lieu of cooking, visit Wild Game Dinner

Bandera County Recipe Box

Pictured: Woodcut of quail created by Charlotte Watson Coiner

By Judith Pannebaker BCC Editor

In honor of the Grace Lutheran Church's 28th annual Wild Game Dinner, this column - and I realize "cooking" has made an amazingly swift return to the pages of the Courier - features offerings from the "Gourmet Game Cookbook."
I recently unearthed this little gem of a booklet somewhere in New Braunfels. The recipes were from friends of the San Antonio Museum Association.
The recipe cards assembled in a once-transparent-but-now-yellowed-almost-to-the-point-of-being-opaque-plastic sleeve are undated. I would guess, however, this cookbook was published somewhere in the vicinity of the 1950s to 1960s. The original price was $3, tax included. The SA Museum Association existed from 1925 though 1994.
I hope readers enjoy these recipes, but those who don't feel up to preparing a Wild Pig Ham for themselves are advised to beat feet over to the Mansfield Park Show Barn from 4 pm to 7 pm, Saturday, Jan. 31, when the Fry Daddies and Grill Lizards will be doing their thing.
Until next week's recipes from New Orleans - to celebrate Cowboy Mardi Gras ...
Bon Appétit
Wild Pig Ham -
Mrs. David Brooks, San Antonio,
who prepared the booklet
If your husband insists, remove the rind. Cut off all but 1/8-inch layer of outside fat. Marinate for three days in refrigerator. Marinate in following mixture, which is for each three pounds of ham:
1 T. salt
1 C. dry white wine
½ C. wine vinegar
4 T. olive oil or 5 T. Mazola oil
3 cloves garlic, minced
½ C. chopped carrots
½ C. chopped onions
½ t. peppercorns
2 bay leaves
½ t. basil, tarragon and mint
1 jigger of gin
After rubbing ham well with one tablespoon salt, place ham in bowl and pour marinade over it. Cover with lid or plastic wrap. Baste ham with marinade four or five times a day. Drain and dry with paper towel. Cook 40 minutes per pan at 325º. If ham looks dry, baste with more dry white wine.
Antelope or Venison Meatballs -
Mrs. David Combs,
San Antonio
1 lb. ground venison
1/3 lb. ground pork
½ C. applesauce
¾ C. soft bread crumbs
1 egg lightly beaten
1 medium onion, chopped fine
Salt and pepper
3 T. bacon fat
2/3 C. catsup
1/3 C. water or dry red wine
Mix together first six ingredients and season to taste. A pinch of thyme is good, too. Shape mixture into small balls the size of walnuts. Roll in flour, brown in bacon fat in heavy skillet. Transfer to a shallow casserole, pour over with mixed catsup and water or wine, cover and bake in a 375º oven for 35 to 40 minutes. Stir once or twice while baking.
For the catsup, you may substitute tomato sauce - with a little sweet basil added - or bottled barbecue sauce.
Squirrel Stew - TS
Dress squirrel. Wash thoroughly and cut in serving pieces.
Place in saucepan:
½ C. vinegar
1 t. mixed spices
1 small celery stalk with tops
Add squirrel pieces to above and cover with water. Let stand for two hours. Then drain and place in roaster. Brown in 375º oven. Then salt and pepper to taste and add two diced carrots and two diced onions. Add more water to cover and cover pan and cook slowly until squirrel is tender. Thicken broth until consistency of cream. Good served with fried hominy.
Doves -
Mrs. Garland Lasater from Lexie Clay, Falfurrias
Dust doves lightly with flour mixed with salt and pepper. Put at least one chili petine in each dove. Brown in an iron skillet in ½ butter and ½ Wesson oil. When browned, add liquid, such as beef bouillon, sherry or other wine or water. Add chopped onions if desired. Cook, covered, on top of stove or in oven for at least an hour.
Good served with rice or grits - plain or cheese.
Roast Wild Goose -
Mrs. Richard T. Coiner Jr.
1 t. baking soda
2 t. salt
Sage or poultry seasoning
1 apple, quartered
2 small onions, halved
2 stalks of celery, cut to fit cavity
1 onion, sliced thin
1 or 2 oranges, sliced thin
Soak goose an hour - or until thawed - in a pan of water to which salt and baking soda have been added. Rinse goose and rub inside and outside with salt and sage or poultry season. Stuff cavity with apples, onions and celery, which will be discarded after cooking. Alternately place on breast of goose the onion slices and orange slices. Preheat over to 425º. Place goose on rack. Wrap heavy duty foil around rack and goose and bake approximately 18 minutes per pound.
Open foil for last 25 minutes, remove onion and orange slices, prick fat of breast and legs and brown. There will be plenty of stock for making your favorite gravy.