Game Is Good Eating

Rating:
Summary: Dinosaurs still live!
Review: Originally published in the mid 50s, this is basically a reprint of how to gut a deer, and how to cook (either in the field, or immediately upon coming home) some pretty decent chuck from the butchering. The basting sauces are very 50ish, with butter, chili POWDER, POWDERED mustard, worcestershire, and "bacon drippings" for cooking oil. Suggested wine accompaniments include varietals like Sylvaner and Traminer rarely found in the United States today.

Nonetheless, I would be delighted to have someone else do the dirty and then serve me one of the meatball, crusted roast, or rabbit dishes. I think I could do without the bear, tho, and was suprised that none of the kidney recipes focused on thin slices sauteed in wine and butter, which is how I would think it would have been done even then. Nor did I see any use of horseradish other than the hottest kind as an alternative to chili powder. I would think the milder fresh horseradishes today would make a great addition to basting sauces or even ladle serving sauces.