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several times to keep fowl from drying out. Cook the same amount of time you would a bought turkey.
Venison Rout
Wipe roast with cloth dipped in vinegar. Sear the venison until it is a crisp, dark brown. If the roast is large, cut from the hind quarter for example, rub it with bacon drippings and sear for 20 minutes in a 500 degree oven to prepare for roasting. Place roast in roaster. Pour over it the juice left in the skillet from searing. Then add about a cup of water, mixing with any remaining drippings in the skillet.
Sprinkle the roast with salt and fieshly ground pepper. Place thin slices of onion and Unpeeted lemon slices on top of the rOaSt-, securing with toothpicks. Then top with strips of bacon placed between the lemon slices. Add one bay leaf and more water to cover the bottom of the roaster.
Cook venison as you would beef in a 325 degree oven until done.
Cool venison in stock at least 20 minutes before slicing.
Grilled Venison
Grill frozen, ground venison patties and chops over a charcoal fire while basting with Italian dressing.
Fried Rabbit or Squirrel
Skin, wash and cut up into serving pieces. Wash well again, then sprinkle each piece of meat with salt and let stand in a refrigerator overnight uncovered. Add no water.
When ready to fry, dip each piece into flour. Brown on both sides in butter or oil. Add a little water to the skillet,' cover tightly and steam the meat just like southern fried chicken.
Unlike chicken, the rabbit or squirrel will have to be steamed a little longer. An older rabbit should be parboiled 20 minutes before it is browned and then steamed.
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