MAKING GAME TENDER.

New Zealand Herald, Volume LXI, Issue 18711, 17 May 1924, Page 24 (Supplement)

MAKING GAME TENDER.

• Braised Game.lf yon have old game or are doubtful as to" its age, do not attempt to roast it,' but braise it. Game is delicious this way, and the. toughest bird -can be made tender. Make a braise as follows: —Put the giblets into a saucepan with two onions, a little bunch of sweet herbs, a small blade of mace, two bay leaves, and half a pint of stock or water. Cover , the bird with fat bacon and put it in on the ; giblets. Cover - closely . and ; simmer until the bird is quite tender, one to two hours, according to age. Remove the fat bacon from the breast about ten minutes, before it is done. Then strain off the liquor and skim off any fat. Put it in a saucepan and boil rapidly until it is reduced to a gill. Pour this over the bird and serve. ; i Stewed Duck.—Take some cold duck, slices of ham or bacon, 1 tablespoon ful of butter, 1 pint of peas, 1 onion, parsley, and 3 cups of stock. Brown the cut up duck, ana ham or bacon in the butter, and Stir in the stock add seasoning, and stew gently for three-quarters of an hour. Add the peas and stew again - for half-an-hour till tender. ' Garnish with fried bread cut into neat shapes. If no peas are available, turnips are very nice cut into dice. Stewed Venison.Skin and cut a breast of venison into fairly large pieces, brown them on both sides in a little hot gutter, and afterwards cook slowly till nicely browned a teaspoonful of onion chopped almost to a pulp. To a' half-pins of good beef gravy (or diluted meat extract) add