Broiled Squirrel

3 prs. young squirrels. 1/2 cup butter. 1/2 cup olive oil.

1 1/2 teaspoons minced parsley. 1 teaspoon cayenne pepper. Juice of 1/2 lemon.

Trim squirrels, salt and pepper and mop with oil. Broil slowly and pour over drawn butter, parsley and iemon juice.

Squirrel Stew

2 prs. squirrels.

1/2 cup butter.

1 wine glass sherry

6 cloves.

1 1/2 pt. stock.

1/2 teaspoon minced onion.

1 teaspoon minced parsley.

2 tablespoons browned flour. 1/2 teaspoon cayenne pepper. 1 teaspoon salt.

Unjoint squirrels, salt and pepper and brown in butter, then add onion, flour, cloves, stock and parsley. Cook about 1 1/4 hours. Add wine just before serving.

Wild Turkey Stuffed With Truffles

1 turkey.

1 large piece pork fat.

1 cup truffle peelings.

1/2 loaf bread.

1/2 cup butter.

1 teaspoon minced onion.

1 teaspoon salt.

1/4 teaspoon cayenne pepper.

4 hard boiled eggs.

1 teaspoon minced parsley.

2 tablespoons browned flour. 2 tablespoons olive oil.

Wash turkey inside with soda and water and rub With oil. Cover the whole breast with a sheet of pork fat. Stuff with dressing made by frying truffles, eggs, onion, salt, pepper, butter and bread; sprinkle with flour, bake and baste frequently. Allow 20 minutes to each pound for cooking.

Broiled Venison With Currant Jelly

4 venison steaks.

1 glass current jelly.

4 tablespoons butter.

1/4 teaspoon cayenne pepper

1 tablespoon boiling water.

2 tablespoons olive oil. 1 teaspoon salt.

Mop steaks with salt, pepper and oil, then broil until nearly done. Have dish hot with water and melted butter, put in steaks, turn several times, pressing with a fork. Serve with jelly.

Venison With Mushrooms, Truffles And Wine

3 lbs. venison from loin.

1 cup mushrooms.

1/2 cup sliced truffles.

1 cup white wine.

2 tablespoons butter. 1/2 teaspoon cayenne pepper.

1/2 cup olive oil. 2 tablespoons browned flour 1 1/2 pts. stock. 1 teaspoon minced parsley. 1 teaspoon salt.

Salt and pepper venison and brown in hot oil, add flour, parsley, mushrooms, truffles and stock. Cook about 1 hour. Just before serving add wine and butter.