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Unfortunately q u i t« off hunter never gets to fully the fruits of His endeavor s. because his wife doesn't what to do •with the game •w comes time to cook it. j Many times, wild me wasted when wives of ht poorly cook or refuse to ooo igame their husbands bring 1
In preparing game for the several factors need t_«z» be lc< mind. One such factor is tha^ meat rarely has as much 1 domestic meat. Hot, quick, will make such meat •_ stringy, and tasteless, i 1 ow< a general rule of thumb, wild game cooked -witb moist heat will be delic Several methods of cooking with moist heat are braa. stewing* and pot roasting.
Second of all, -wild meat a: standard as is domest a c meat; cook should consider how ol' animal was, how long it had aged, and bow mucl~i fatu if ha
For example, meat; fron buck deer, if roasted. p will taste terrible. How< prepared in a stew or pot can taste very good.
Brunswick stew made squirrel meat is delicious meat from a tough, old sq popped directly into a fryin is com pletely undesirable.
A small pamphlet. “Fa Game Recipes” has some c most popular recipes for major type of game an found in Virginia. This pamphlet is available fro n Virginia Commission of < and Inland Fisheries in Richi or from the Extension C DATES There will be a dem onstr; educational in purpose, p on Tuesday, January at^p.m. at IGA, Washington, on of Meat. The public is in\ attend.
W o o d v i 1 1 e H Demonstration Glut* - Wedn< Jan. 21, at 7:30 p. rr»’. - M] Butler *s. Program — Appliances Gettinj Money’s Worth.”
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