83. Only a few recipes for the preparation of game are here given,
because, in the case of wild birds, the cookery methods do not differ
materially from those given for poultry, and, in the case of such
animals as bears, the directions for preparing steaks and other cuts are
identical with the cooking of similar cuts of beef. Rabbit and squirrel
are perhaps the most common game used as food in the home; therefore,
directions for cleaning and cooking them receive the most consideration.
84. PREPARING A RABBIT FOR COOKING.--In order to prepare a rabbit for
cooking, it must first be skinned and drawn, after which it may be cut
up or left whole, depending on the cookery method that is to
be followed.
To skin a rabbit, first chop off the feet at the first joint; then
remove the head at the first joint below the skull and slit the skin of
the stomach from a point between the forelegs to the hind legs. With
this done, remove the entrails carefully, proceeding in much the same
manner as in removing the entrails of a chicken. Then slit the skin from
the opening in the stomach around the back to the opposite side. Catch
hold on the back and pull the skin first from the hind legs and then
from the forelegs. If the rabbit is to be stewed, wash it thoroughly and
separate it into pieces at the joints. If it is to be roasted or
braized, it may be left whole. A rabbit that is left whole presents a
better appearance when it is trussed. To truss a rabbit, force the hind
legs toward the head and fasten them in place by passing a skewer
through the leg on one side, through the body, and into the leg on the
other side. Then skewer the front legs back under the body in the same
way. In such a case, the head may be left on or removed, as desired.
85. ROAST RABBIT.--Roasting is the cookery process often used to prepare
rabbit. To cook it in this way, first skin and clean the animal and
stuff it. Any of the stuffings previously given may be used for this
purpose. Then skewer the legs in position, place strips of bacon across
the back, put in a roasting pan, and dredge with salt and pepper. Also,
add 1/2 cupful of hot water to which has been added a little butter or
bacon fat. Roast in a quick oven, and baste every 15 minutes during the
roasting. A few minutes before the rabbit is tender enough to be pierced
with a fork, remove the strips of bacon so that the flesh underneath may
brown. Then remove from the pan and serve.
86. SAUTÉD RABBIT.--If it is desired to prepare a rabbit by sautéing,
skin and clean it, cut it into pieces, and dry all the pieces with a
soft cloth. Then melt bacon fat in a frying pan, and when it is hot
place the pieces of rabbit in it and allow them to brown. Add several
sprigs of parsley and two small onions, sliced, season with salt and
pepper, add a slice or two of bacon, and pour water over the whole until
it is nearly covered. Place a cover on the frying pan and simmer slowly.
Add water when it is necessary. When the meat is tender, remove it from
the frying pan. Then thicken the fluid that remains with a small amount
of flour so as to make a gravy. Serve hot.
87. RABBIT PIE.--Rabbit made into pie is also a desirable way in which
to serve rabbit. To prepare such a dish, skin and clean one or more
rabbits and cut them up into as small pieces as possible, removing the
largest bones. Put these pieces into a baking dish, and over them place
bacon cut into small strips. Sprinkle all with chopped parsley, salt,
and pepper, and add a few slices of onion, as well as some strips of
carrot and potato, if desired. Pour a sufficient amount of boiling water
over the whole and allow to simmer slowly until the meat is partly
cooked. Then place in the oven and cook until the meat is tender. Next,
dredge the contents of the baking dish with flour and cover with a
1/4-inch layer of baking-powder biscuit dough. Make several slits
through the dough to allow the steam to escape. Bake until the dough
becomes a well-browned crust. Serve hot in the baking dish.
88. BROILED SQUIRREL.--For cooking, squirrel is cleaned in practically
the same way as rabbit. Squirrel may be made ready to eat by stewing,
but as it is so small a creature, broiling is the usual method of
preparation. To broil a squirrel, first remove the skin and clean it.
Then break the bones along the spine, so that the squirrel can be spread
out flat. When thus made ready, place it on a well-greased hot broiler
and sear it quickly on one side; then turn it and sear the other side.
Next, sprinkle it with salt and pepper, place strips of bacon across the
back, and allow it to broil slowly until it is well browned. Squirrel
may be served in the same way as rabbit.
89. CUTS OF VENISON.--The meat obtained from deer, called venison, as
has been mentioned, may be cut up to form cuts similar to those obtained
from beef, such as steaks and roasts. Although such meat is a rarity, it
will be well to be familiar with a few of the methods of cooking it.
These, however, do not differ materially from the methods of cooking
other meats.
90. BROILED VENISON.--To prepare venison for broiling, cut a steak from
1 to 1-1/2 inches thick. Place this on a well-greased broiler and broil
until well done. Serve on a hot platter. Garnish the broiled venison
with parsley and pour over it sauce made as follows: