Tarheel Jugged Small Game

Recipe Ingredients

2 lbs	908g / 32oz	Older small game - (to 3 lbs) - cut serving pieces
2 teaspoons	10ml	Paprika
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 1/2 teaspoons	7.5ml	Salt - and
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/3 cup	65g / 2.3oz	Lard - (to 1/2 cup)
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	80g / 2.8oz	Raw long-grain rice
2 cups	474ml	Water - (to 3 cups)
6		Whole cloves
3		Onions
1/2 teaspoon	2.5ml	Dried thyme
1/2		Bay leaf
2 tablespoons	30ml	Catsup
1/2		Lemon - sliced thin
2 tablespoons	30ml	Butter

Recipe Instructions

Dust Meat with paprika, then dredge with seasoned flour. Fry in hot lard for 10 to 15 minutes, turning the pieces. Remove to jug, crock, or casserole. Saute celery, parsley, and rice in drippings, stirring, until rice is browned. Add 2 cups water and boil for 10 minutes; pour over meat. Add cloves, onions, thyme, bay leaf, catsup, and lemon, and add enough more water to cover meat. Cover dish and bake at 275 degrees for 3 hours, or until very tender. Thicken sauce with flour as desired; add butter and correct seasonings.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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