68 British Columbia Women’s Institutes

VENISON CUTLETS
Trim the cutlets nicely, put them in a casserole and cover with a marinade
made as follows:
To each pound of venison allow:

4 tbsp of good vinegar 4 tbsp of claret
1 small onion sliced 4 whole cloves—a blade of mace

Bring this to boiling point and pour it over the cutlets. Stand them aside
overnight. Next day lift the cutlets carefully and broil them over a quick
fire, serve them with melted butter and currant jelly.

SQUIRRELS

Dress and wash. Cut in quarters, using fronts too. Stew in seasoned water,
add vegetables and dumplings. The sweetest tasting meat there is.

PORCUPINE

Porcupine can make stews or roasts, as other meat. Use only hind quarters
of full-grown ones. Small ones can be roasted or fried as young pig, and
tastes the same.

POTATO DUMPLINGS TO SERVE WITH GAME

) cup mashed cold potatoes 1 egg well beaten
14 tsp baking powder V4 tsp salt
flour shake of pepper

Add beaten egg to potato along with salt and pepper. Now add 2 cup
flour and the baking powder. Continue to knead in more flour until quite
stiff. Make into small balls—size of walnut. Drop into boiling water.
Keep boiling with lid on the pot. Boil for 10 minutes or longer. Serve
with generous portions of fried onions and meat.

STUFFING FOR GAME
1 slice whole wheat bread soaked in milk 1 tbsp butter (melted)

3 eggs, beaten 2 bread rolls, grated
1 onion, chopped fine, with 1 piéce lemon rind
3 or 4 slices bacon 3 apples, cut in cubes

Mix all together, season and stuff bird.

SHARP SAUCE FOR GAME

Chop pimentos, white onions, half a green pepper, celery and dill pickle
very fine. Pour French dressing over this and let stand for one day. Serve
in pretty dish with garnish of olives, stuffed with bits of pimento or slice
the meat. Arrange on platter and use as a garnish.

Steamed wild rice seasoned with pepper and salt is delicious with game
birds.