The time to relax … The time to hunt some game?

Since most of us live in the city, today we’ve donned our hunting caps and gone off in pursuit of some recipes! Here are some of the juiciest samplings from our bounty. Feel free to go “wild” with this collection. And, if you are “game” for some more fun and food, be sure stop by the Archives next week for our historic potluck!

Poyha

From Treats with Venison, Ext. Bulletin 800, April 1975

(A different meatloaf recipe handed down to us by the Cherokee Indians.)

• 1 pound ground venison
• 1 No. 303 can whole kernel corn
• 1 small onion, chopped
• 1 teaspoon salt
• 2 eggs
• ½ cup corn meal
• ½ cup water

1. Measure the cornmeal and place in a small bowl.
2. Add the water and stir to mix.
3. Allow to stand.
4. Brown the venison in fat.
5. When meat is thoroughly cooked, add the corn and onion.
6. Cook 10 minutes.
7. Add the salt, egg, and cornmeal, stir well.
8. Cook another 15 minutes.
9. Put in greased loaf pan and bake 30-45 minutes at 350°.
10. Serve with gravy, cheese sauce, or mushroom soup.

Baked Rabbit Special

From Rabbit Production for Meat, Station Circular 155, June 1943

1. Cut rabbit into pieces, sprinkle with salt and pepper, dip in flour, then in beaten egg batter diluted with 1 tablespoonful water and bread crumbs.
2. Place in well-greased pan and bake 40 minutes, basting frequently with bacon fat.
3. Serve with white sauce.

Rabbit Pie

From Rabbit Production for Meat, Station Circular 155, June 1943

1. Cut rabbit into pieces; put in stew pan and cover with boiling water.
2. Simmer until tender.
3. Remove from broth and separate meat from bones.
4. Add 1 tablespoonful of flour to each cup of broth.
5. Return meat to broth and salt and pepper.
6. Line sides of a baking dish with crust, add meat and broth mixture, cover with crust, and bake in hot oven 30 minutes.
7. This is a good method of cooking a rabbit that is too tough for baking or frying.

Spiced Crayfish

From Catching and Cooking Crayfish, May 1963

1. Kill in hot water.
2. Clean crayfish by removing the intestinal tract by twisting off middle tail flipper and pulling.
3. Cook whole or break off claws and tail as desired.

• 5 dozen crayfish
• 1 tsp nutmeg
• 8 oz. salt
• 2 tsp. allspice
• 1 med. onion, diced
• tsp. Cayenne
• 3 tbsp. Worcestershire or cup Burgundy wine
• 3 bay leaves substitute juice of two
• 1 clove garlic, diced lemons
• 1 tsp. whole cloves

1. Put spices in a bag or tie in cheesecloth.
2. Add water to cover and bring to boil.
3. Add crayfish.
4. Bring to boil again and time for 3 to 5 minutes.
5. Do not overcook.
6. Take crayfish out and spray or dunk in cold water for 2 minutes (this is important to stop the cooking process and prevent meat from sticking to shell).
7. Chill before serving.

Barbecuing

Ava Milam Clark offers this tasty, complimentary sauce for any game in Camp Cookery, May 1913.

To barbecue is to roast an animal whole and baste it often with the following dressing.

• 1 pint vinegar
• ½ can tomatoes
• 1 teaspoon of red pepper
• 1 teaspoon of salt
• 2 teaspoons of black pepper
• 2 tablespoons lard

1. Stir together until it is completely mixed.
2. Tie a piece of clean cloth on a stick and keep the meat well basted with the dressing as long as it is on the fire.

You may or may not know this, but some of us in the OSU Archives are a bit obsessed with vegetables … And we’re likely to be found “rooting” for this robust vegetable.So if you are in the mood to turn a bit orange (the winter version of an Oregon tan), check out a couple of carrot creations below!

If you find that these make you a bit peckish, try them out for yourself and let us know what you think! And if you feel like tasting more recipes from the days of yore, be sure to stop by the Archives at 12:00 next Wednesday (10/27) to join us for a sampling of savory and sweet delights. And yes, we’d love you to share! So feel to free to bring a dish — we’d love to taste it!

From Twenty Ways of Using Oregon Carrots, Ext. Bulletin 439, March 1932

Cream of Carrot Soup

• 1 cup chopped or ground carrots cooked in water to cover
• 1 1/4 teaspoons salt
• 2 tablespoons butter
• Pepper
• 2 cups milk
• Slice onion
• 2 tablespoons flour

1. Cook chopped carrots until tender.
2. Make white sauce of milk, flour and butter, adding salt, pepper, and onion minced fine.
3. Add cooked carrots and liquor which should be reduced to 1 cup.
4. Chopped parsley may be added just before serving.

Carrot Delight

• 3 cups diced carrots cup
• 3 cups diced potatoes
• 1/2 cup of butter
• 1/2 cup of water
• 1 cup sliced onions
• 1 teaspoon salt

1. Put the vegetables in layers in an oiled baking dish.
2. Place the butter in bits over the top; pour over the water in which the salt has been dissolved.
3. Tightly cover the dish and bake in moderate oven until vegetables are tender.

Six large servings.

Carrot Timbales

• 2 cups grated carrots
• 1/8 teaspoon pepper
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted
• 2 eggs ½ cup milk
• 1 teaspoon salt

1. Wash, scrape and grate carrots and mix with the crumbs.
2. Beat eggs slightly, add seasonings, butter and milk. Combine the carrot and egg mixtures.
3. Fill oiled baking dish or custard cups with the mixture, set in pan of hot water, and bake in moderate oven until firm.

Six servings.

Carrot Loaf

• 2 cups ground carrots
• 2 cups strained tomatoes
• 2 cups bread crumbs
• 1 teaspoon salt
• 2/3 cup chopped walnuts
• 1 teaspoon pepper
• 3 eggs
• 1/8 teaspoon pepper
• 2 teaspoons minced onion

1. Mix the ingredients in order given.
2. Shape the mixture into a loaf and put into a well-oiled baking pan.
3. Steam the loaf for one hour, then brown in the oven.
4. Serve with a white sauce.

This is a good meat substitute.

Still looking for ideas? May-bee one of these recipes will strike a fancy! All of these are from The Ext. Bulletin 322 Sept 1920: Honey — nature’s oldest sweet.

Honey Drop Cakes

• 1 egg
• 1 1/2 to 2 cups flour
• 1/2 teaspoon soda
• 1 cup raisins, cut small and floured
• 3/4 cup honey
• 1/4 cup butter, melted
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves

1. Mix honey and melted butter.
2. Add egg, well beaten.
3. Stir in sifted dry ingredients; add raisins.
4. Drop teaspoon onto greased pan.
5. Bake in moderate oven.

Honey Jumbles

• 1 cup honey
• 1/4 cup water
• 1/4 cup molasses
• 1/2 teaspoon vanilla
• 2 teaspoons (level) soda
• 4 cups (or less) flour
• 1 teaspoon salt

1. Drop from teaspoon onto buttered pans.
2. Bake in moderate oven.

One Hour Graham Bread (with honey)

• 2 cups sour milk
• 3/4 cup honey
• 1 1/2 teaspoons soda
• 2 cups graham flour
• 1 1/2 teaspoons salt
• 1 1/2 cups white flour
• 1 teaspoon baking powder

1. Stir together and bake in greased pan one hour (moderate oven).

Honey Baked Apples

• 8 medium-sized apples
• Cinnamon
• 1/2 cup water
• 2 tablespoons butter
• 2/3 cup honey

1. Pare, halve, and core apples and arrange in baking pan.
2. Pour water into pan.
3. Put honey over apples.
4. Dot with butter and dust with cinnamon.
5. Bake until done.