NH woman shares wild fowl recipes

Posted Nov. 12, 2010, at 6:17 p.m.
Last modified Jan. 29, 2011, at 12:20 p.m.

Editor’s Note: The Best of Bud is a compilation of some of the advice and recipes gathered by the late Ralph W. “Bud” Leavitt who retired as the Bangor Daily News executive sports editor and outdoor editor in the fall of 1988. He continued to write a weekly column for the paper until his death on Dec. 20, 1994. During his nearly half-century as the BDN’s outdoor columnist he penned more than 13,000 columns and one book, “Twelve Months in Maine.” He starred in his own TV program, “The Bud Leavitt Show,” which aired on the Hildreth Network for 20 years, and the nationally acclaimed “Woods and Waters” outdoor program on the Public Broadcasting System. While some of the folks Bud interviewed have died, their contributions and memories remain with us.

From Mrs. Wells’ kitchen
Mrs. Thomas R. Wells of 91 Belnap St., Dover, N.H., has her own method of preparing ruffed grouse (partridge), woodcock and prairie chicken.

The New Hampshire housewife broils, roasts and fashions the occasional casserole from game meat.

Broil open bird on back. If not tender, place in a small baking pan with ½ inch of water, cover and put in hot oven for 15 minutes. Roll in flour and lay on broiling irons, breast down. Make gravy of 2 tablespoons flour in cold water, with pepper, salt and butter. Stir in the liquid in which birds were parboiled. Use this gravy to serve with birds when they are done. Serve also with bacon and toast, if preferred, or slash birds in breast three times when done, put a little butter, salt and pepper in each slash, place on toast, then pour liquid from pan over them.

Roast: Prepare as for broiling. Place in dripping pan with 1 tablespoon butter. Bake at 450 degrees for five minutes, then reduce heat to 325 degrees and bake 15 to 25 minutes longer, depending on size of bird. Baste frequently with drippings, salt and pepper to taste.
Casserole: Cut birds into serving pieces and dip into milk, then flour. Fry until brown, salt to taste, put into casserole and cover with sour or sweet cream. Bake at 350 degrees until tender.

Great Works Stream flapjacks
Take one cup of the camp bread mix; stir 1 cup whole wheat flour, rolled oats or cornmeal and 1 teaspoon baking soda.
Stir in 1 egg, 1 tablespoon molasses and about 2 cups milk to make a thin batter.
Pour batter into lightly greased skillet, bake until browned, turn over and brown second side.
Serve with molasses.

Molunkus Stream salt-fried steak
Rub ½-inch-thick steaks with this blend made beforehand: 1 teaspoon garlic salt, 1/8 teaspoon ground pepper and 1 tablespoon dry mustard. Heat skillet over fire until good and hot, sprinkle with salt. Slap steaks in hot skillet and quickly sear until brown. Turn and repeat, and the steaks are done. Serve with hash browns, stewed tomatoes and a glass of Molunkus Stream drinking water.

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