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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Oct 18, 1978
Page
20
Chef tips for preparing wild game emphasize skinning breasts and legs, layering bacon, and frying in fat. Soak meat in milk to reduce gamey taste, marinate overnight, then bread and fry before finishing with mushroom sauce. He stresses planning meals ahead and pairing with wild rice, with methods varying by animal size and age.
The article outlines how to prepare rabbit with a seasoned flour crust and cream sauce, step by step. It also covers a mayonnaise based spread for toast points, and discusses venison, pheasant, and raccoon techniques with marinades, fat removal, and stuffing ideas to improve flavor and texture.
A three session workshop on Wild Game Gourmet Cooking will run on Nov 3 4 and 11 at UW Stout. Paul Goode and Bob Cochrane lead sessions in Stout Commons rooms 111 and 112 with a $25 fee for up to 30 participants.
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