Roast Vension

Season roast well with salt, pepper, Accent, any other seasonings you prefer, and stuff pieces of garlic in slits you make in the roast. Roll in flour; brown in hot fat on all sides. Add slices of onion, if desired, and enough hot water to cover. Cook until tender.

Braised Vension

  • 1/4 cup shortening, melted in heavy skillet
  • 2 lb venison, cut into 2″ pieces
  • 1 clove diced garlic

Brown and add:

  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup minced onion

Cook 2 minutes longer and Add:

  • 2 cups water
  • 1 cup grapefruit juice
  • 1 bay leaf
  • 8 peppercorns
  • 2 tsp salt

Cover; bake at 325° degrees for 1 hour or until tender.

To make gravy – melt in frying pan, 4 Tbsp butter; stir in 4 Tbsp flour. Gradually add liquid from meat, stirring until thickened; add 1 cup sour cream and salt to taste.

6 servings

Braised Venison

  • Lard
  • 3 lb venison
  • 3 slices salt pork

Rub with salt, pepper and flour. Saute in hot 1/4 cup fat, until browned, turning frequently.

Add 1/4 cup hot water. Cover closely and cook for about 2 – 2 1/2 hrs. or until tender, adding more water as it evaporates.

Add:

  • 1/2 Tbsp vinegar (30 minutes before meat is done)
  • 1/2 cup chopped celery
  • 1 diced carrot
  • 1 tart chopped apple
  • 1/2 Tbsp lemon juice

Cook until vegetables are tender. Serve with tart jelly.

Squirrel Mulligan

Representative James P. Smith
Farmerville, La. #207 OES 

Serves 45

  • 20 Squirrels and other meats, deer, ducks, etc.

Cook meat off bone or well done so as to remove most bones. In this Broth, cook:

  • 15 lbs Irish potatoes, diced
  • 1 pkg Spaghetti

When potatoes are almost done add:

  • 2 lbs onions, which have been cooked in oil
  • 6 cans (no. 2) whole kernel Corn
  • 6 cans (no. 2) English peas
  • 2 cans (no. 2) tomatoes, mashed
  • 2 lbs Rice
  • 4 bottles Oyster hot catsup
  • Salt and Pepper to taste

Stir well and add 1/2 lb shortening for seasoning. Stir occasionally till ready to serve to prevent burning or sticking to bottom of cooker.

Serve with Bread or Crackers. A green salad goes well, along with a choice of desserts as Apple pie or Peach, with ice cream and cold drinks, tea or coffee.

Squirrel Mulligan

Percy O. “Ole’ Crow” Turner

New Orleans, LA

Ordinarily, cook 1 squirrel for each person to be served. This is a good dish when camping out as well as at home.

Cut each squirrel into about 8 pieces. Put in a heavy cast iron pot with cover. Cover with water, adding:

  • salt and pepper to taste
  • chopped onions
  • cooking oil, if squirrels are in poor condition, not fat.

Heat very slowly (herein lies the secret to having tough fowl or meat become tender – whether wild or domestic). Boil slowly till squirrel will almost slip from bone – usually 1 1/2 to 2 1/2 hours.

Add:

  • Rice, washed or white potatoes
  • more salt

Cook another 1/2 hour, maintaining proper amount of water, as not to burn or be too soggy.

Mulligan

Mrs. Katie M. Wilson
Farmerville, La. #207 OES 

  • 8 squirrels
  • 1 chicken and/or duck, and/or other fowl

Cook together. May be deboned, if desired.

Use broth to cook following:

  • 4 potatoes, cup up
  • 2 pkgs spaghetti
  • 4 chopped onions
  • 2 cloves garlic
  • 1 pod red pepper
  • 2 cans tomatoes OR tomato paste
  • salt and pepper to taste

Add in cooked meat. Use butter and other shortening with flour to make a brown gravy; season Mulligan with this.

This and a salad make a meal, with plenty of bread.

Roast Duck

U.S. Senator Allen J. Ellender, La.

Salt and pepper inside Duck to taste, then stuff with few pieces of celery, apple, and onion. Stab breast portion in several places and insert small slivers of garlic. Then salt and pepper outside to taste and smear liberally with oil.

In iron pot, with tight-fitting lid, place:

  • 1 medium onion
  • 1 pod garlic
  • 1 branch celery
  • 1/4 bell pepper
  • 1 Bay leaf
  • Few dashes of ground Thyme
  • Tabasco sauce
  • Worcestershire sauce
  • Salt

Chop the onion, garlic,celery and bell pepper fine. Add just enough water to keep it from burning; adding water from time to time as needed.

Place duck on rack in the iron pot and cook with above mixture so that flavors will steam through Duck on rack. Keep lid on tightly and cook until Duck is tender.

Remove pulp from bottom of pot; remove rack and brown Duck in Gravy, either by continuing to cook on top of stove, or putting it in oven. Cook pulp may be returned to gravy, along with Mushrooms and then served over rice along with Duck.

Roast Wild Duck

  • 1/2 medium onion
  • 1/2 medium apple, cut in half and seeded

Place in cavity of 1 wild Duck, skinned and drawn.  4 strips bacon placed over breast.

Wrap tightly in aluminum foil; place in baking pan. Roast at 325° until tender, about 3 – 4 hours.

Serves 2 – 3

Duck Gumbo

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

Heat enough OIL in small skillet to cover bottom and blend in till smooth 2 Tbsp flour. Let simmer slowly and stir often till turns very dark brown. (This is your Roux.)

In large skillet, heat enough OIL to cover over bottom of pan and brown 2 DUCKS quartered or other fowl. SALT AND RED PEPPER them generously and let brown in fat.

In large iron POT, bring 1 GALLON WATER to boil; add in several (6) BOUILLON CUBES for flavor.

Then add:

  • the browned Ducks
  • 6 cloves minced garlic
  • 1 cup chopped onion
  • 1/2  cup chopped celery
  • 1 cup chopped fresh Parsley
  • 1 tsp whole Thyme
  • 2 tsp Accent or Savory salt
  • 1 – 2 Bay leaves
  • Salt and Pepper to taste

To the Roux (flour mixture) add:

  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1 cup of Broth from Gumbo

Simmer a minute and add to the Gumbo. Cook till meat is free from bone.

Before serving, add 1 tsp File’; serve over Rice.