The Stag Cook Book: Written for Men by Men

Dip trout in beaten egg, salt and pepper. Roll in flour and drc^ into very hot and very deep Mazola oil. Remove when golden brown. The trout will be perfectly free from oil and every bit of the delicate trout flavor will be sealed up inside. Try it! VENISON STEAK Venison steak is fairly poor steak at best. But there is one way to cook it that makes you forget all past [120] experiences with venison. And remember this is really the only way to cook it that's worth a damn. Take the venison and strip out all of the white sinews that lay between the muscles or lean parts. Strip and cut this white part all away. Then cut your venison into small strips about the thickness of a finger. Now you are on your way. Beat up an egg or two and beat in a bit of salt and pepper. Dip your strips of venison in the egg, then roll them in flour. Fry in butter and serve immediately. Every hunter or guide who has tried this sticks to it. It's the one way to cook venison. GOOSE There is only one way for a man, or any one else, to cook a goose. Listen: Never pick a goose! Just pull the skin right off — every inch of it. Then take a sharp knife and follow down the breast bone on both sides. Strip the breast meat clear away from both sides. Split each side of breast into two thin steaks (if large goose). Dip these steaks in beaten egg, salt and pepper. Roll in flour and fry over a medium fire. That's new to most folks for goose and it's going to give you a new idea about geese when you try it. [lai] A MAYONNAISE AND A SALAD DRESSING Take yolks of two eggs, beat well and add slowly (drop at a time) olive oil. If your mixture is too thick lighten with dash of lemon or vinegar. Now into a half pint of this mayonnaise put three tablespoons of Chili sauce; three tablespoons of Blue Label Ketchup; one tablespoon of finely chopped pimento; one tablespoon of finely chopped blanched sweet peppers. To this add one-half teaspoon of salt — ^pepper and Hungarian paprika to taste. Then add, slowly, Tarragpn vinegar to taste — say about one and one-half tablespoons. Serve this on shrimps, lobster, lettuce or tomato salad. DUCKS AND LARGE FOWL Ducks, such as Mallard, Canvasback and Redhead, should be baked. If you once learn how to bake in a Dutch Oven you have found the secret of successful camp cookery. Take a Mallard, for instance. Rub it with salt and pepper (I might add here: pick 'em dry and keep 'em dry — ^no water near a duck!), then put an onion well up in the body cavity. Fill the remaining space with celery, wild or domestic Get your oven, or Dutch oven, very hot before the duck goes in. Use no grease and no water — ^just your dry pan or oven. A big Mallard will cook perfectly in [122] twenty minutes. Do not open oven or take lid from Dutch oven after starting to cook. Serve with currant jelly. TEAL, PARTRIDGE AND SMALL FOWL Pick, vnthout breaking the skin. Cut open the back and break out flat for grilling or broiling. Broil bone side to the fire for eight minutes. Souse frequently with melted butter. Turn and broil, flesh side to the fire, for four minutes, using more butter. Salt and pepper thoroughly at time of turning. Serve with currant jelly. BEANS Get a deep pot for beans. A heavy iron one is mighty good. Take a half pound of salt pork and cut it into very small pieces. Fry them until brown. Clean your beans and soak them for at least two hours —or more. Then boil the beans for two hours, after which add the pork and one can of Mexican Chili Sauce. If this is not available, make your own by frying with the salt pork: four tomatoes, three onions, two bell peppers and one red pepper, all chopped. Now you've got your mixture and after it's all together [123]