Wild Rice Game Stuffing
Yet another fine recipe for the Holiday’s from the Storz Brewing Company Cook Book from 1956. A wild rice stuffing “for Wild Duck, Pheasant, Squab, and Similar Game”. This is also paired with the Roast Wild Turkey recipe from the same cookbook.
Wash thoroughly in several waters desired amount of wild rice. Cover with boiling water and let stand for 10 minutes. Repeat three time being sure to drain well every time. This is important as it removes excess starch and prevents a sticky rice. Remove from water, drain well and cover rice with soup stock or canned consomme. After boiling point is reached, turn down flame and simmer until rice is soft and fluffy, and soup should be almost entirely absorbed by the rice. Do not stir.
Season with salt and pepper and add a little nutmeg. Have some peels, chopped mushrooms (about 1 heaping tablespoon for each bird, and more for large bird) with rice dressing and stuff the bird.
Note: Two teaspoons of chopped Julienne orange peel for each bird may be substituted for the mushrooms, and it also makes a very nice change. When stuff is so made, serve orange game sauce over the bird.
Jim Sincock said:
And another vintage recipe to go with the last one :: Wild Rice Game Stuffing | The Retro Cookbook http://ow.ly/Dxh6
Roast Wild Turkey Recipe | The Retro Cookbook said:
[...] wares « Baked Acorn Squash Recipe Wild Rice Game Stuffing [...]
Jim Sincock said:
And another vintage recipe to go with the last one :: Wild Rice Game Stuffing | The Retro Cookbook http://ow.ly/Dxh6
Jim Sincock said:
And another vintage recipe to go with the last one :: Wild Rice Game Stuffing | The Retro Cookbook http://ow.ly/Dxh6
Jim Sincock said:
Don't forget the retro Wild Rice Game Stuffing | The Retro Cookbook http://ow.ly/FSUP
Jim Sincock said:
Don't forget the retro Wild Rice Game Stuffing | The Retro Cookbook http://ow.ly/FSUP