3 1/2 cups self-rising flour
1 cup very warm water (almost hot)
Mix little biscuit dough. Knead 'til tough and dry - roll with rolling
pin 'til very thin and cut into 2-inch strips.
(Clean birds according to information posted under recipe)
25 black birds well covered with water
3/4 lb. sausage (link) - optional
Cook until tender (at least 2 hours or 1 hour for chicken). Salt and
pepper to taste. When black birds are tender, keep broth at a rolling
boil and drop in pastry - piece by piece, shaking pot constantly to
keep pastry pieces separated. When all is in pot, place cover on and
let cook for approximately 10 minutes. Let set for about ten more
minutes. Then eat.
If you are unfamiliar with making pastry from scratch, you can
substitute canned biscuits (roll individually with rolling pin). Or
buy frozen pastry from bakery. If you use canned biscuits, let set for
one-half hour and roll or flatten again to thinness desired.
Helpful Information, And Cleaning Instructions:
Game birds offer the most varied and perhaps the most delicious
wild meat. Ranging from the rich, tangy flavor of the miniature
woodcock up to a magnificent wild turkey or Canada goose, they provide
a range of flavor delicacy as wide as the variation of the sport in
hunting for them. The quality and flavor of game birds, however,
depends to a very large extent, on the care they receive after the
hunter has bagged them.
The simple rules to follow are these: The birds should be drawn soon
after they have been shot. The body heat should be allowed to cool as
quickly as possible. The birds should be kept cool or at cold
temperatures until they are to be cooked. Game birds should be bled,
cleaned and cooled quickly after shooting. And as you clean them, be
sure to remove the oil sacs at the base of the back near the tail.
Also be sure to carry a portable ice chest to speed cooling and to
protect the birds from spoilage during the trip home.
When testing game birds to determine those which are young and
tender, the stiffness of the bill is usually significant. If pheasants
and grouse, for example, can be lifted by the lower jaw and nothing
breaks, they are mature birds whose james are set. They will not be as
tender and will require more cooking than the younger, less developed.
Game birds should be skinned if only the breast will be used or if
they are tough and will be used in stews or casseroles. Otherwise, the
birds should be plucked. This helps keep the meat more moist and
Be sure you remove any shot pellets and cut away any badly shot up
areas. Cut off the wings and feet of small birds with shears. Then,
cut small birds up the backbone, remove the lungs, wash and drain.
Cut larger birds into pieces, the same as you would a chicken. You'll
also find the livers from medium and large-sized birds are big enough
to save and will taste very similar to chicken livers.
Here's another hint. Freezing a bird for a week or two will help
NOTE about DUCKS: In the fall, ducks usually have fine- flavored
meat, and any stuffing can be used with them. At other times of the
year, they may be more strongly flavored and are improved by soaking
the cleaned birds for 2-3 hours in fairly strong salted water to which
1 tsp. baking soda has been added. If ducks prepared this way are to
be keptunder refrigeration for a few days, after wiping them dry, put
a few slices of onion in the body cavity. This will help remove the
excess gamey taste, and the onion is to be discarded before the ducks
However, like all game birds, ducks should be allowed to hang at a
temperature just above freezing for at least 48 hours before they are
cooked. The length of time and temperature at which they are allowed
to hang beyond that period will control how "high" or gamey they are
allowed to become. This should be determined by personal taste.
When preparing game birds, you can cook young birds by broiling,
roasting, or in any of your other favorite recipes. But older birds
should be stewed or braised to tenderize them. Or if you wish, you can
try a commercial tenderizer. Just sprinkle the tenderizer in the body
cavity of the bird and let the bird stand in the refrigerator. The
amount of time the bird needs to remain in the refrigerator depends on
the size of the bird. For example, a large bird such as a turkey, will
need 12 to 24 hours for the tenderizer to work.
If you're not sure how many servings you'll get from each bird this
may help you:
*1 serving = 2 quail, 1-2 squab, 2-3 doves, or 1 small duck.
*You can figure on at least 2 servings from 1 pheasant or 1 large
*A 4-6 lb. goose should feed 4-6 people.