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Date: | Sat, 21 Aug 2004 16:43:52 EDT |
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In a message dated 8/21/2004 4:01:35 PM Eastern Standard Time,
[log in to unmask] writes:
> Anyhow, now is time to cook it and I am looking for suggestions asap.
>
Per "Joy of Cooking" - get yourself a copy!
Be sure to remove the two small glands found in the small of the back and
under each foreleg, between the ribs and shoulders.
Stuff and roast like pigeons (bard them - means add fat or bacon) or use in
Brunswick Stew:
Saute meat slowly in drippings. Add onions, tomatoes, water, cayenne,
cloves.
Simmer covered until tender. Add other seasonings to taste.
I can't vouch for this, seeing as I just spent the afternoon feeding my
squirrels peanuts ;)
Seriously - Joy of Cooking (Rombauer) is a classic, with instructions for all
types of game. You should be able to pick up a used copy at garage sales
etc.
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