The Derrydale Game Cookbook,9781586670085

The Derrydale Game Cookbook

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ISBN13: 9781586670085
ISBN10: 1586670085
Format: Paperback
Pub. Date: 2000-09-05
Publisher(s): Derrydale Press
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Summary

This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation.

Table of Contents

Introduction
1(174)
What Is Game?
3(1)
Reasons Why Some Game Birds and Large Game Are ``Mortified''
4(2)
Terms Used in Cookery--Their Definition
6(4)
A Few Important Points in Game Cookery
10(2)
Important Points To Remember in Wine Cookery
12(1)
Marinades
13(1)
Different Methods of Cooking
14(2)
Timetable for Cooking Game
16(2)
How To Bone a Wild Bird
18(1)
How To Carve Wild Birds
18(1)
Dressing and Stuffing for Wild Birds
19(1)
Browned Wild Rice Stuffing (For Wild Duck, Pheasant, Wild Turkey and the Like)
19(1)
Stuffing for Canvasback, Mallard, and Similar Ducks
20(1)
Sauerkraut Dressing (For Wild Fowl of Any Kind)
20(1)
Sage Stuffing (Polish Method)
20(1)
How To Skin a Rabbit
21(154)
Game Recipes. Furred Game Recipes
175(1)
Bear
176
Bear au Grand Veneur
180(3)
Bear Fillet (Transylvanian Method)
183
Bear Steak Alexandre I (Russian Method)
180(4)
Braised Bear Leg in Red Wine
184(1)
Braised Bear Liver (Russian Method)
185(1)
Breast of Bear Sour Cream
185(2)
Fillet of Bear a la Zinoff
187
Fillet of Bear Lumberjack (Canadian Recipe)
182
Fillet of Bear Pique a la Broche
181
Marinade for Bear, No. I
178(1)
Marinade for Bear, No. II
179(1)
Marinade for Bear, No. III
179(69)
Beverages, Cups, and Punches Appropriate in Hunting
Ale Posset
248
Archbishop's Punch
210(52)
Alt Berlin Schloss Punch (German Recipe)
262
Beadle's Punch
222
Beer Punch (Transylvanian Recipe)
184
Bermuda Planter's Punch
97(159)
Bischoff Bourguignon
256
Bischoff Punch
168(47)
Bishop's Punch
215
Boston Violet Punch
152
Bzurat (Indian Beverage)
111(93)
Cardinal's Punch I
204(2)
Cardinal's Punch II
206(28)
Chorister's Punch
234
Churchwarden's Punch
228
Claret Cup Jacqueline
72(126)
Cold Hoppelpoppel (Meaning ``Jumping Jack'')
198
Fish House Punch (As Brewed by the State in Schuylkill since 1732)
186(81)
Five O'Clock Punch
267
Flaming Tea Punch
79
Glow Wine Punch
62(136)
Hot Hoppelpoppel (A German Punch)
198
Hot Wine and Orange Punch
155
Hot Wine Punch a la Francaise
107(15)
How To Make Falernum
122(6)
Hunter's Punch (Very Old Austrian Recipe)
128(34)
Kaltchale (A German Punch)
162(77)
Kangaroo Punch (Very Old Recipe)
239
Kirsch Punch a la Francaise
39(152)
Knickerbein (A German Punch) (Serves One)
191
May Champagne Cup
41(25)
Moselle Cup Maitrank (Very Old German Recipe)
66(177)
Mulled Ale
243(31)
Noel Red Claret Punch (A Christmas Punch)
274
Peach Punch
133
Petit Brule Punch
48(98)
Pope's Punch
146(119)
Punch a la Victoria
265
Punch au Rhum Flambe
37(7)
Punch Bourguignon
44(207)
Punch Extract
251
Punch Marquise Glace
32(145)
Sack Posset (By Sir Fleetwood Fletcher)
177
Sandrigham Punch
139
Sauternes Punch Marquise
83
Snap Dragon
54(32)
Sparkling Cider Punch
86(124)
Standard Measurement for Beverages
210
Summer Punch
116
Swedish Glug (A Fine Punch)
103
Wassail Punch
58
The Curlew
25(163)
Deer
188(28)
Breast of Deer in Red Wine
209
Buttock of Deer (Royal Canadian Method)
194
Civet of Deer
189(1)
Civet of Deer Hunter Style
190(13)
Deer Chops or Cutlets or Mignons
203(2)
Deer Chops au Genievre Flambe
205(1)
Deer Chop Napolitaine
206
Deer Chop Saute with Cherries
203(2)
Deer Cutlet Lumberjack
205
Deer Liver a la Gombervaux
197
Fillet of Deer (Italian Method)
195(13)
Fillet Mignon of Deer (Belgian Method)
208(1)
Fillet Mignon Venaison Sauce (Master Recipe)
208
Fillet of Roebuck Puree of Chestnuts
194
Garnishings
188(11)
Hunch of Deer Sweet Sour Sauce
199(1)
Jellied Deer in Port Wine
200
Jugged Deer Fillet Remoise
196
Old-Fashioned Daubed Deer
193(8)
Roast Back of Deer Chasseur
201(1)
Roast Leg of Deer (Hungarian Method)
201(1)
Roast Leg of Deer Richardin
202(7)
Roast Saddle of Deer Chasseur
209(2)
Saddle of Deer a la Cherville
211(1)
Saddle of Deer a la Creme
212(1)
Saddle of Deer Creole Method I
213(1)
Saddle of Deer Creole Method II
214(1)
Saddle of Deer Divers Sauces
214(1)
Saddle of Deer (Scotch Method)
215(1)
Elk or Moose Deer
216(87)
Game Garnishings
303
Apple Rings
305(1)
Apple Surprise
305(1)
Baked Oranges
305(1)
Baked Pear Fermiere
305(1)
Broiled Grapefruit
305(1)
Broiled Peaches
306(1)
Candied Bananas
306(1)
Candied Kumquats
306(1)
Curried Apples
307(1)
French Fried Green Pepper Rings
307(1)
Fried Bananas
307(1)
Glazed Cranberry Apples
307(1)
Pineapple Rings
308(1)
Sirniki (Pancakes)
308(1)
Wine Jelly
308
Geese
129
Braised Wild Goose (Bavarian Method)
130
Braised Wild Goose (Flemish Method)
129(1)
Braised Wild Goose with Turnips
130(1)
Confit of Wild Goose (Cold)
131(1)
Daubed Wild Goose Mother Henrich Pullig
132(1)
Jugged Wild Goose in Red Wine
133(1)
Panned Wild Goose with Sauerkraut
134(1)
Potted Wild Goose (English Method)
135(1)
Roast Stuffed Wild Goose (English Method)
135(1)
Roast Wild Goose Menagere
136(1)
Stuffed Wild Gooseneck in Brandy
136(3)
Wild Goose a la Mode de Vise
139
Wild Goose a la Moutarde (Wild Goose Mustard Sauce)
138
Wild Goose Liver with Truffles
137
Grouse
25(194)
Broiled Grouse
27
English Jugged Grouse
26(86)
Game Giblet Spread
112
Grouse a la Mode de Dusseldorf
33
Grouse a la Moscovite
31(3)
Grouse a la Pavlova (Russian Recipe)
34(1)
Grouse Braise Scottish Style
35(4)
Grouse en Casserole a la Henri Hocquart
39
Grouse en Cocotte a la Ayrshire (Scottish Recipe)
36
Grouse in Ausbruche (Hungarian Recipe)
29
Grouse Pie
28(10)
Grouse Prince Pushkin
38(2)
Grouse Sainte Anne
40
Grouse Sicilienne
31
Roast Grouse
25(2)
Roast Grouse Hunter Style
27(6)
Roast Grouse Jugoslavia Style
33
Salmis of Grouse (German Method)
29(190)
Hare--Rabbit--Muskrat
219
Barbecued Hare
219(18)
Blanquette of Young Hare a la Zingara (Turkish Recipe)
237
Braised Hare a la Saint Denis
220(3)
Civet of Hare (Original Recipe)
223
Curried Hare
221(7)
Fillet of Young Hare a la Milanaise
228(3)
Hare a la Cuiller a la Mode (Spooned Hare a la Mode)
231(9)
Hare Bouilli a l'Anglaise
240
Hare Civet Agra Dolce (Italian Recipe) (Very Ancient Florentine Recipe)
238
Hare Civet a la Lyonnaise
225
Hare Civet Flemish Style
224(2)
Hare Cutlet a la Melville
226(1)
Hare Cutlet a la Pojarski
226(1)
Hare Cutlet Diana
226
Hare Cutlet or Chop
225(7)
Hare Loaf Dill Sauce (Southern Recipe)
232(8)
Hare Pie Salop Method
240(2)
Hare Saddle Grille a l'Anglaise
242
Hare Steak
236
Hare Stew with Dumplings Southern Style
233(8)
Hare with Prunes (German Style)
241
Hasenpfeffer (A Delicious German Recipe)
237
How To Prepare Game Stock
45(174)
How To Skin a Hare or Rabbit or Muskrat
219(10)
Jugged (Gibelotte of) Hare a la Parisienne
229
Jugged Hare (Southern Method)
228(15)
Old-Fashioned Civet of Hare a la Sainte Anne
243
Pate ou Terrine de Lievre Bourgeoise
234(10)
Variation
236(8)
Rabble of Hare a la Creme
244(1)
Rabble of Hare Smitane (Russian Method)
245(1)
Roast Stuffed Young Hare (English Method) (Also Called ``Roast Hare au Gite'')
245(3)
Sauteed Hare Fillet Bertha
248
Sauteed Hare Hunter Style (First Method)
246(1)
Sauteed Hare Hunter Style (Second Method)
247(2)
Scallop of Hare Fillet with Truffles
249(1)
Young Hare Venison a la Gombervaux
250
Land Rail
41(1)
Moor Hen
41(177)
Muskrat (See Hare)
218(34)
Opossum
252
Partridge
42(21)
Braised Partridge Bourguignonne
42(1)
Braised Partridge with Juniper Berries
42(1)
Braised Partridge with Sour Cherries
43(1)
Casserole of Partridge a la Kotschoubey
43(3)
Casserole of Partridge (Italian Method)
46(1)
Casserole of Partridge Lady Clifford
46
Casserole of Partridge (Polish Method)
44(3)
Chartreuse of Partridge (Old Method)
47(1)
Creamed Partridge (Russian Method)
47(13)
Fogoly Libamajszeletekkel
60
Grilled Partridge (English Style)
47(2)
Pan Fried Partridge with Grapes
49(1)
Pan Fried Partridge Mother Pullig
50(1)
Pan Fried Partridge (Viennoise Method)
51(1)
Panned Partridge Port Wine Sauce
51(1)
Panned Partridge in Sauternes Wine
51(6)
Partridge a la Creole
57
Partridge a la Gombervaux
52(1)
Partridge a la Toussenel
53
Partridge Casserole Bennett Tousley
49(1)
Partridge Casserole Madame P. V. Metzelthin
50(4)
Partridge Dumplings
54(5)
Partridge en Salmis
59
Partridge Pie (English Method)
56(1)
Partridge Stewed in Red Wine
56
Perdreaux aux Choux I (Modern Method)
55(1)
Perdreaux aux Choux II (Old Method)
55(4)
Sauteed Fillet of Partridge
59(1)
Simmered Partridge Lumberjack
60(2)
Simmered Partridge Piedmontese
62
Simmered Partridge Rothschild
61(1)
Simmered Partridge Tivoli
62(1)
Pheasant
63(31)
Authentic Historic Menu
90
Braised Pheasant a la Mode au Marsala
65
Braised Pheasant Creole
64(1)
Braised Pheasant Souwaroff
64(2)
Fillet of Pheasant Archiduc Rodolphe
66(1)
Fillet of Pheasant Schnitzel (Hungarian Method)
67(1)
Old-Fashioned Pheasant Pot Pie
67(1)
Pan Fried Pheasant with Sauerkraut
68(12)
Pate Chaud de Faisan a la Francaise (Pheasant Loaf French Method)
80
Pheasant a la Bohemienne (Bohemian Method)
74(3)
Pheasant a la Creole (Braised)
77
Pheasant a la Galitzin
74(7)
Pheasant a la Kotschoubey
81
Pheasant a la Leczinski
76
Pheasant a la Mode d'Alcantara
69(4)
Pheasant a la Perigueux
73(12)
Pheasant a la Russe (Pheasant Russian Method)
85
Pheasant a la Sainte Alliance
70(5)
Pheasant a la Vatel
75(9)
Pheasant Comte Poctocki
84
Pheasant Demidoff
73(4)
Pheasant en Cocotte Lakewood Farm Inn
77
Pheasant Lieutenant Colonel Nelson Morris
71(6)
Pheasant Loaf (Austrian Method) (Cold)
77(4)
Pheasant Regence
81(1)
Pheasant Souffle Moderne
82(1)
Pheasant Titania
83
Pheasant Tyrolian Method
79(6)
Sauteed Pheasant with Bliniki (Russian Recipe)
85(1)
Sauteed Pheasant Catalane
86(2)
Schneider's Pheasant Pie (Bavarian Cuisine)
88
Stewed Pheasant Budapest
87(1)
Stewed Pheasant with Dumplings
88(1)
Supremes of Pheasant
89(1)
Supremes of Pheasant Berchoux
89(1)
Supremes of Pheasant with Divers Sauces
90(4)
Prairie Hen
94(1)
Quail
95(123)
Baked Quail (Method Normande)
95(1)
Braised Quail (Method Normande)
96(1)
Braised Quail a la Stanislas
96(2)
Braised Quail Archiduc Rodolphe
98(1)
Braised Quail Gourmet (Also called ``Quail in Bird's Nest'')
98
Braised Quail with Quinces
97(2)
Brandied Quail
99(1)
Broiled Quail Bourgeoise
100(1)
Broiled Quail Hunter Style I
100(1)
Broiled Quail Hunter Style II
101(2)
Casserole of Quail Grand'mere
103
Casserole of Quail with Cherries
102(1)
Casserole of Quail Prince of Wales
102(2)
Creamed Quail a la Normande
104(1)
English Jugged Quail
104(1)
Panned Quail (Greek Method)
105(1)
Poached Quail Figaro
106(4)
Quail a la Noel (Recipe from the Hotel Gleneagles, Perthshire, Scotland)
110
Quail a la Turque (Turkish Method)
108
Quail au Gratin
106(1)
Quail au Laurier (Quail in Bay Leaves)
107(1)
Risotto of Quail (or Quail on Gilded Rice)
108(3)
Salmis of Quail (Southern Method) (Serves Two)
111(1)
Sauteed Quail Roman Style (Serves Two)
112(106)
Rabbit. (See Hare)
218(34)
Raccoon
252
Reindeer
217(35)
Roebuck. (See Deer)
252(27)
Sauces
279(5)
Agra-Dolce Sauce
239(41)
Apple Curry Sauce
280
Apple Sauce Swedish Method
36(246)
Barbecue Sauce I (Hot)
282(1)
Barbecue Sauce II (Hot) (Alabama Method)
282(1)
Barbecue Sauce III (Hot) (Mississippi Method)
283(1)
Bechamel Sauce (Master Recipe for Game)
283(4)
Bigarade Sauce
287(1)
Bread Sauce I
287(1)
Bread Sauce II (Fried)
287
Brown Sauce Special for Game (Master Recipe)
281(5)
Butter Sauce (Master Recipe)
286(2)
Cambridge Sauce (Cold)
288
Caper Sauce English Method
241(48)
Champagne Sauce
289(1)
Chateaubriand Sauce
289(1)
Cherry Sauce
289(1)
Cranberry Sauce
290(1)
Cream Giblet Gravy (American Recipe)
290
Creole Sauce (As It Is Made in Louisiana) (For Game)
214(74)
Cumberland Sauce (Cold)
288(2)
Currant Mint Sauce (Cold)
290(1)
Demiglace Sauce
291(1)
Deviled Sauce
291(1)
Diana Sauce
291
Dill Sauce
232(60)
Duck Sauce
292(1)
Fructidor Sauce
292(1)
Giblet Gravy (American Method)
293(1)
Gloucester Sauce (Cold)
293(1)
Gooseberry Sauce
294(1)
Grand Veneur Sauce
294(1)
Horseradish and Red Currant Sauce
295(1)
Hunter Sauce
295(1)
Hussarde Sauce
295
Important Points About Making and Keeping Sauces
284
Italian Sauce
294
Lumberjack Sauce
182(114)
Madeira Wine Sauce
296
Mississippi Barbecue Sauce (For Rabbit and Hare)
220(76)
Mornay Sauce
296(1)
Moscovite Sauce
296
Mustard Sauce (For Duck and Goose)
139(158)
Orange Mint Sauce (Cold)
297(1)
Orange and Wine Sauce
297(1)
Oxford Sauce (Cold)
297(1)
Poivrade Sauce
298(1)
Polish Sauce
298(1)
Port Wine Sauce (English Method)
298(1)
Roebuck Sauce (English Recipe)
299(1)
Roman Sauce (Also Called ``Raisin Sauce'')
299(1)
Saint Hubert Sauce (Cold)
300(1)
Salmis Sauce
300
Sauce Espagnole (Master Recipe)
285
Sauce Lord Melville
227
Sauce Napolitaine
207
Sauce Richardin
202(84)
Sauce Veloute (Master Recipe)
286(14)
Smitane Sauce (Russian Recipe)
300(1)
Sour Cream Sauce
301(1)
Sultana Sauce
301
Sweet Sour Sauce
199(103)
Tyrolian Sauce (Cold)
302
Venaison Sauce (See Grand Veneur Sauce)
294
Snipe (See Woodcock)
149(103)
Squirrel
252
Stuffings. Dressing and Stuffing for Wild Birds
19(94)
Browned Wild Rice Stuffing
19(1)
Sage Stuffing
20(1)
Sauerkraut Dressing
20(1)
Stuffing for Canvasback, Mallard, and Similar Ducks
20(93)
Teal Duck and other Wild Ducks
113(139)
Vegetable Side Dishes
Baked Brussels Sprouts Hungarian Method
30(1)
Braise or Mirepoix
30(5)
Braised Lettuce a la Russe
35(86)
Candied Cranberries
121(91)
Celery Root (Celeriac) and Chestnut Auvergnate
212(46)
Corn Custard
258
Corn Scramble
209(24)
Dumplings
233
Eggplant Farci a la Parisienne
193(70)
French Fried Potatoes in Batter
263
Homemade Egg Noodles
130
Jugoslavian Sauerkraut
34
Mushroom Cutlets
32(172)
Pea Souffle American Style
204(65)
Potato Croquette Dauphine
269
Potato Dumplings I
183(8)
Potato Dumplings II
191(4)
Puree of Chestnuts
195
Red Cabbage Dutch Style
33(72)
Rice Greek Style
105(3)
Risotto
108(2)
Scotch Potato Buns
110
Spinach in Oven
26(176)
Steamed Mushrooms Hungarian Style
202(5)
Stuffed Green Pepper Napolitaine
207
Sweet Potato-Orange Puffs (Southern Method)
119(133)
Wapiti (Elk)
252(1)
Wild Boar or Wild Hog or Wild Pig
253
Braised Fillet of Wild Boar in Cider
261
Braised Haunch of Wild Boar in Burgundy Wine
259(1)
Braised Haunch of Wild Boar Prince de Chimay
260(2)
Braised Hind Leg of Wild Boar (German Method)
262
Braised Shoulder of Wild Boar with Juniper
258
Braised Shoulder of Wild Boar Russian Style
257
Breast of Wild Boar
255(8)
Grilled Fillet of Wild Boar Moscovite
263(8)
Hure de Sanglier (Wild Boar Head in Loaf)
271
Jugged Shoulder of Wild Boar in Red Wine
264
Marinades
254(1)
Optional Side Dishes
255(18)
Roast Chestnut-Stuffed Baby Wild Boar
273
Wild Boar or Wild Pig Cuts---Their Uses in Cookery
253(16)
Wild Boar Cutlet a la Moldave
269
Wild Boar Cutlet (Flemish Method)
268(3)
Wild Boar Cutlet Roman Sauce
271(1)
Wild Boar Cutlet Saint Marc
271
Wild Boar Cutlet Saute a la Viard
270
Wild Boar Leg Agra Dolce (Italian Recipe)
268
Wild Boar Loaf Ardennoise
265
Wild Duck
113(28)
Canard Sauvage aux Navets
113(4)
Braised Wild Duck Grand'mere (Very Old Recipe)
117(1)
Braised Wild Duck with Cherries
117(1)
Braised Wild Duck Niederwald (German Recipe)
118
Braised Wild Duck with Olives
114(1)
Braised Wild Duck with Oranges
115(1)
Braised Wild Duck with Orange Juice (French Method)
115(3)
Mammy's Roast Wild Duck (an Old Southern Recipe)
118(2)
Marinated Wild Duck a la Mantouane (Italian Recipe)
120
Marinated Wild Duck in Port Wine
119(2)
Roast Wild Duck Bigarade
121
Roast Wild Duck (English Method)
120(1)
Roast Wild Duck Port Wine Sauce
121(3)
Salmis of Wild Duck Bourgeoise
124
Salmis of Wild Duck a la Moscovite
123(1)
Salmis of Wild Duck a la Royale
123(1)
Wild Duck Solognote (Also Called ``Canard Sauvage au Pere Francois'')
124(2)
Wild Duck au Sang (Wild Duck in His Own Blood)
126(15)
Wild Turkey
141(8)
How To Prepare a Wild Turkey for Roasting
141(1)
How To Roast a Wild or Domestic Turkey
141(4)
Roast Wild Turkey Chasseur
145(1)
Roast Wild Turkey with Prunes
145
Stuffing
143(1)
Three in One Game (Roast Stuffed Wild Turkey)
143
To Carve a Wild Turkey (or a Domestic One)
142(4)
Wild Turkey en Daube
146(1)
Wild Turkey Russian Style
147(2)
Woodcock also Snipe
149
Casserole of Woodcock a la Fine Champagne
150
Casserole of Woodcock Valencia
151
Cutlet of Woodcock Sarah Bernhardt (Modernized Recipe) (Cold)
151
Roast Woodcock a la Monaco
153
Roast Woodcock (Bonaventure David)
153
Salmis of Woodcock a la Rabelais
158
Salmis of Woodcock I
154
Salmis of Woodcock II
154
Supreme of Woodcock
155
Timbale of Woodcock Nesselrode
156
Timbale of Woodcock Saint Martin (Modernized)
157
Woodcock a la Favart (a Souffle)
159
Woodcock a la Henri Bailly
169
Woodcock a la Mode d'Alcantara
161
Woodcock a la Nagornoff (Modernized)
161
Woodcock a la Souvaroff
150
Woodcock Alexandre Dumas Method
167
Woodcock au Porto Blanc
167
Woodcock en Salmis a la Navarin
166
Woodcock in Aspic
163
Woodcock Comtesse du Portzic
169
Woodcock Pie
171
Woodcock Prince Rupreckt
170
Woodcock Souffle a la Czarina
160

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