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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 31, 1972, Lethbridge, Alberta 4 THE LETHBRIDGE HERAID _ Tuesday, Oclober 31, 1972- Hunting season brings many recipe changes By MAKILYN TATEM District Howe Economist Lrdibritlgc It Is now info hunting season and many a housewife is plagued with turning hubby's bounty into a delectable meal. Well, cooking wild game isn't really dial hard, and it can be interesting and exciting. PREPARATION OF GAME Remind your husband that the quality and flavor of game is influenced by Lhe re- ceived after he has, bagged it. The birds should 1x3 drawn (gutted) soon after they have been shot; they should lie hung by the feet to cool quickly, plucked and kept at a cold temperature until cooked. (Pheasants should be hung or refrigerated longer than oilier Similarity, the hur-tcr sliould bleed, draw and cool elk, moose and deer quickly. Age game two to three weeks and carve into cuts similar to beef cuts. Once the hunter brings the prepared game home, it is up to the bomemaker to cook it immediately or store it. STORING WILD GAME H it is to be stored, freezing is the easiest. Game is frozen the same as other meats. It should not be stored much long- er than four months. Game birds, especially duck, often have a strong flavor which comes from the oil in the skin. This flavor can be re- duced by soaking the bird for 10 lo 12 hours in a salt and cold water solution. Filling the bird cavity with onions, carrots apples, or any combin- ation of those vegetables, also helps cbscrb some of the wild flavor. COOKING WILD GAME If you can roast a chicken or fricasse a fowl, there's no rea- son why you can't cook game. Roasting Guide For Birds Ready-to-Roast Condition APPROXIMATE ROASTING TIME WEIGHT JUNDS J'i -Ki hours Duck 3- 6 3-4 tours Goose 6- l'-i 2 hours Pheasant 3-4 20 20 minutes Venison 1 314 hours Rabbit 2 For an appetizing dish that is easy to prepare try the follow- ing. MOOSE SUKIYAKl pounds sirloin steak, cut in thin slices about 2 inches long a halt of an inch wide. 2 lablespoons salad oil cup sugar Vt cup soy sauce Vi cup mushroom stock 2 medium onions, sliced thin 1 green pepper, cut In tliin slices 1 cup sliced celery, cut in Hi inch strips 1 eight ounce can mush- rooms, sliced 1 can bamboo shoots, sliced thin 1 bunch green onions with tops, cut in I1 inch leilgtlis Heal two table-j-joons of s-al- OFFICIAL OPENING AND TOUR Canada's first fully-automated feed lot FRIDAY, NOVEMBER 3 at the G.R.Wesley Farm, Granum Come and tour Canada's first fuily-automaled1 catlla feeding system. This push-button system at the Gordon Wesley farm turos feeding into an easy one man operation. Make an afternoon of ill SCHEDULE OF EVENTS Frrday, 1 p.m. Official Opening and tour Friday, p.m, Lunch and refreshment for aM attending at the "Flying Clareniiolrn Industrial Airport. Guest speakers at the rccepHon include Mr. Cole Townley. agricultural nulritionisl, who will talk about "teeding-out" calves, Mr, Carman King, High River rancher, and Mr. M. Tsukishima, Coaldale feed lot operator v; outline their haylage and high-moisture bartey feeding programs. This opening tour and funcheon will be over by 6 p.m. HOW DO YOU GET TO THE G. R. WESLEY FARM? a) Go four miles north of Granum on No. 2 then head a mile-and-a-half east, b) Go half a mile south of Iho Woodhouse elevator on No. 2; then go a mile-and-a-half east, Watch for the sfgnl WESTERN HARVESTGRE UNITED Head Offrce: 11604 -145 Street Edmonton, Alberta J ad oil in a heavy fry pan. Ada the meat and lightly. Mix the sugar, soy sauce and mushroom stock and add half of this lo the meat. Push tba to one side ol the pan and saute the sliced onions, green pepper and celery, cooking for just a few minutes. Stir tho meat back into the onions, green pepper and celery. Add the remainder of the soy sauce liquid, bamboo shoots and mushrooms. Cook about five minutes. Add the green onions and tops, cook one more min- ute. Stir well and serve immed- iately. Be careful not to over- cook the vegetables as they should crispy. Serve with fluffy rice. (Serves Pheasant meat is similar to chicken except it is dryer. Most cbicken recipes are suit- able for preparing pheasant- Cooking in a covered roaster aids in retaining moisture. Any moist heat method for prepar- ing fowl is desirable for ants. CURRIED PHEASANT servings. cooking time 1 ?4 hours. 1 pheasant cup flour 3 tbsp. fat 2 medium onions, minced tbsps. curry powder 2 tbsps. flour 3 cups broth 1 sour apple or stalk rhu- barb 2 tsp. salt Clean and cut pheasant into eight or nine pieces. Roll in flour and cook in liot fat until brown, removing each piece as it browns. Cook onions in samo fat in wliieli meat was cooked. Add the curry powder with flour. Cook slightly, add broth and stir until it boils. Replace tbe meat, add the apple or rhu- barb and salt. Cover and sim- me: for hours until tender. Wild duck meat is dark and! usually dryer than domestic duck. Strips of bneon laid across the breast of the duck will help to add mois'.ure. Cook- ing in a covered roaster also helps ro reduce dryness. ROAST WILD DUCK 1 (luck 1 slice onion teaspoon peppe- 2 cups quartered apples 2 teaspoons salt Clean the duck and wash It thoroughly. Fill with quartered apples. Sew up and tie in shape. Rub duck's skin with a slice of onion, (he sprinkle with salt and pepper. Roast uncovered In oven ct 325 degrees F, allowing 20 to 30 minutes per pound. At this low temperature hasting is not rajui-ed. You may how- ever, wish to baste every few mimi'cs with 1 cup orange juice for added flavor. Serves two. 7-77 report, BARONS Dy Ronnie Shimck The Barons 4-H Beef Club held its meeting at Barhill School Oct. 4 with 10 members present. Colleen Nayha and Hal Crow led in the pledge. Roll call was how much should your calf weigh to start out. The calves would JKJ weighed in at Picture Butte Livestock co Nov. 13, at 10 a.m. The club had also elected new positions for their club, tlie fol- lowing were: Norman Kittel- son, president; ilal Crow, president; Linda Akitt, secre- tary; Eddie Slumek, treasurer; Ronnie Shimek, club reporter. Positions for Ixjadcr and Jun- ior Leader were not decided yet ;