Obese kids and wild game


School has started — I hope all the parents are packing healthy lunches for their children.

Children of today are not eating healthy like we did when I was young. For one thing, we didn’t have fast food places like McDonald’s and Burger King.

There are too many overweight children nowadays. Kids are being bullied because of their weight. When I was growing up, we didn’t get many snacks to eat. On payday, my parents would get us a bag of candy. Mom made homemade snacks for us like donuts, ice cream, and milkshakes, but none of my siblings were overweight because we ate good meals with lots of veggies and fruits. We also drank a lot of water.

I’m putting some wild game recipes in this column since hunting season will be here shortly. My dad would fix sweetbreads once in a while. When I asked what they were, he told me — I thought he was talking about some kind of bread made with sugar. He asked me if I wanted some and I said no way. Just the thought of them made my stomach upset.

My dad loved just about any kind of food. He loved Limburger cheese, which sure did stink. He had me try it but he told me to hold my nose. I hate to say it, but it was quite good.

I found recipes for bear, moose, and rattlesnake in one of my recipe books from a friend. If you need a certain recipe, let me know because I have more than 100 cookbooks in which to look.

Enjoy this beautiful weather and, until next time, enjoy these recipes.

Rabbit jambalaya

• 1 (about 3 lbs.) domestic rabbit, cut in pieces

Seasoning mix:

• 2 whole bay leaves

• 1 tsp. salt

• 1 tsp. white pepper

• 1 tsp. garlic powder

• 1/2 tsp. ground red pepper (cayenne)

• 1/4 tsp. black pepper

• 1/4 tsp. ground red sandalwood (optional)

• 4 tbsp. margarine

• 1 1/2 cups each finely chopped onions, celery, green bell peppers

• 1/2 tsp. tabasco sauce

• 1 2/3 cups chopped tasso (preferred) or other smoked ham (preferably cure 81) about 1/2 lb.

• 3/4 cup canned tomato sauce

• 2 cups cooked rice (converted)

• 3 cups rabbit or chicken stock

Cut meat away from rabbit bones and chop into 1/4 inch pieces. Use scraps, bones, and giblet (excluding liver) to make the stock. Refrigerate meat until ready. Combine the seasoning mix ingredients in small bowl and set aside. Melt margarine in four-quart saucepan. Add 3/4 cup each of the onions, celery, and green peppers. Then stir in the seasoning mix, tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and green peppers. Cook about five minutes, stirring occasionally. Add the tomato sauce and simmer five minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in rice, mixing well. Reduce heat and simmer 12 minutes. Add the stock. Bring the mixtures to boil. Reduce heat and simmer covered over very low heat until rice is tender and still firm — about 165 minutes. To serve, mold rice in an 8 oz. cup. Place two cups on each serving place for a main course or one cup for an appetizer.

Venison spaghetti sauce

• 1 lb. venison

• 1 lb. pork sausage

• 2 cups chopped onions

• 1 cup chopped celery

• 1 cup chopped parsley

• 1 lb. fresh mushrooms, sliced

• 2 cans tomato paste

• 3 cans tomato sauce

• 1 cup dry red wine

• 1 tsp. each rosemary, oregano

• 1/2 tsp. each morjoram leaves, garlic powder, salt, and pepper

Sear sausage until brown, drain off fat. Combine all ingredients with sausage, stir in about a cup of water to help liquefy. Simmer for at least two hours, stirring often to prevent sticking. The longer it simmers the better it is. You can alternately cook it in a slow cooker for six hours.

Baked mushroom cream venison steak

• 2 lbs. venison steaks, salted and peppered

• 3 tbsp. margarine or butter

• 1/2 cup pickled onions

• 1 can cream of mushroom or celery soup

Pound steak well. Press flour, salt, and pepper into steak. Brown well in melted butter or margarine. Place in baking dish. Add onions and soup. Bake at 275 degrees for two and a half to three hours.

Venison roast

• 1 nice-sized roast

• 1 package dry onion soup mix

• 1 can cream of mushroom soup

Place roast on large piece of aluminum foil. Place on cookie sheet. Sprinkle the dry soup and can soup over roast. Bring foil up over roast and seal tightly. Bake at 350 degrees until done (30 minutes per pound).

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

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Penny’s Pantry Penny Case
http://www.thewellingtonenterprise.com/wp-content/uploads/sites/25/2017/09/web1_penny-case.jpgPenny’s Pantry Penny Case
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