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By BIRGITT THORNHILL
Extension Ag**nt
Ladies and Gents, here are a few wild game recipes that you might like to try:
Rabbit A La Mode
(Hauenpfeffer)
Clean rabbit and cut into small pieces. Place rabbit in a crock or jar. Cover with vinegar and equal parts water. Add: 1 onion; Vi tsp. salt; 6 pepper corns; 1 bay leaf. Soak rabbit for 2 days, then remove meat, keeping liquor. Sprinkle meat with salt and pepper. Dredge with flour. Melt 3 tbl. butter in a skillet. Saute rabbit in butter until browned. Pour in vinegar water to depth of V* inch. Cover pot, simmer until done. Thicken drippings and add sweet or sour cream to gravy.
Roast Venison
Prepare roast, which may be an entire leg. Make numerous slits in the roast. Roll pieces of ham or bacon in salt and pepper «nd place in slits. Sear, and place in roaster. Place bay leaves and cloves on top of roast. Moisten roast with orange juice, or a combination of citrus fruit juices (this reduces the “gamey” taste).
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