Camping and woodcraft - Scoutmastercg.com

3o6CAMPING AND WOODCRAFTFried Venison.— See page 291.Boiled Venison.— See page 292.Roast Venison.— See page 294.Braised Venison.— See page 296.Baked Venison.— See page 297.Boiled Venison.— See page 299.Stewed Venison.— See page 300.Steamed Venison.— See page 301.Baked Deer's Head.— See page 297.Braised Bear.— See page 296.Fried Bear.— See page 292.Brains.— Clean and wash them well. Yry ; 01boil slowly half an hour.Brains and Eggs.— Desiccated eggs will do aswell as fresh ones. Soak them as directed on can.Chop fine some bacon and enough onion to season.Dice the brains into about ^-inch cubes.Fry bacon and onion together until brown. Addthe brains, and cook until nearly done; then addthe eggs, beaten slightly, and fry until they arescrambled. Season with salt and pepper.Heart.— Remove valves and tough, fibrous tissue;then braise,or cut into small pieces and use insoups or stews.Kidneys, Fried.— Halve them, slit twice thelong way on the inside, but do not cut clearthrough; leave the fat on the kidneys. Fry^ untilall blueness has disappeared.Kidneys, Stewed.— Soak in cold water one hour.Cut into small pieces, and drop each piece into coldwater, as cut. Wash well; then stew, seasoningwith onion, celery (dehydrated), cloves, salt andpepper.Liver.— Carefully remove the gall-bladder ifthe animal has one — deer have not. Parboil theliver and skim off the bitter scum that rises. Slicerather thin ;put one slice of bacon in the pan andfry from it enough grease to keep liver fromsticking. Salt the liver and fry until half done;then add more bacon and fry all until done. Livershould be thoroughly cooked; if you put all the