Cooking Grouse - Outdoor Skills
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Cooking Grouse - Outdoor Skills

Cooking Grouse - Outdoor Skills




      

Cooking Grouse - Outdoor Skills


Cooking Grouse - Outdoor Skills

Ruffed grouse are excellent roasted in the same manner, but should first be parboiled. Mallards, teal, butterballs, all edible ducks, are to be treated the same as grouse. If you are ever lucky enough to feast on a canvas-back roasted as above, you will be apt to borrow a leaf from Oliver Twist.

Venison steak should be pounded to tenderness, pressed and worked into shape with the hunting knife, and broiled over a bed of clean hard-wood coals. A three-pronged birch fork makes the best broiler. For roast venison, the best portion is the forward part of the saddle. Trim off the flanky parts and ends of the ribs; split the backbone lengthwise, that the inner surface may be well exposed; hang it by a strong cord or bark string in a powerful, even heat; lay thin strips of pork along the upper edge, and turn from time to time until done. It had better be left a little rare than overdone. Next to the saddle for roasting, comes the shoulder. Peel this smoothly from the side, using the hunting knife; trim neatly, and cut off the leg at the knee; gash the thickest part of the flesh, and press shreds of pork into the gashes, with two or three thin slices skewered to the upper part. Treat it in the roasting as described above. It is not equal to the saddle when warm, but sliced and eaten cold, is quite as good.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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