Girl Hunter Part 51

cup = 118 milliliters

cup = 158 milliliters

cup = 177 milliliters

1 cup = 225 milliliters

4 cups or 1 quart = 1 liter

gallon = 2 liters

1 gallon = 4 liters

-Volume (Liquid) Measurements

1 teaspoon = fluid ounce = 5 milliliters

1 tablespoon = 1/2 fluid ounce = 15 milliliters

2 tablespoons = 1 fluid ounce = 30 milliliters

cup = 2 fluid ounces = 60 milliliters

cup = 2 fluid ounces = 79 milliliters

cup = 4 fluid ounces = 118 milliliters

1 cup or pint = 8 fluid ounces = 250 milliliters

2 cups or 1 pint = 16 fluid ounces = 500 milliliters

4 cups or 1 quart = 32 fluid ounces = 1,000 milliliters

1 gallon = 4 liters

-Oven Temperature Equivalents, Fahrenheit (F) and Celsius (C) 100F = 38C.

200F = 95C.

250F = 120C.

300F = 150C.

350F = 180C.

400F = 205C.

450F = 230C.

-Weight (Ma.s.s) Measurements 1 ounce = 30 grams

2 ounces = 55 grams

3 ounces = 85 grams

4 ounces = pound = 125 grams

8 ounces = pound = 240 grams

12 ounces = pound = 375 grams

16 ounces = 1 pound = 454 grams.

Recipe Index.

Adobo Javelina Backstrap Antlered Game Stock Apple Cider Demi-Glace Apple Juice Smoked Ribs Apple Roast Gadwall Apple WoodSmoked Pheasant Axis Venison Loaf Balsamic Deer Heart Balsamic Marinade Barbecue Sauce Beer-Battered Fried Dove Breast Beurre Blanc Sauce Black Peppercorn Sauce Boar Loin in Sherry Marinade Braised Hog Belly Braised Javelina Haunch Braised Pheasant Legs with Cabbage and Grapes Braised Rabbit with Olives and Preserved Lemon Braised Venison Shoulder Browned Woodc.o.c.k with Sherry Sauce b.u.t.termilk Fried Rabbit Cherry Sauce Chorizo Sausage Chukar Pie Concord Grape Sauce Coot Legs in Sherry Corned Elk Cotechino Sausage Cranberry Relish Curried Pigeon Curry Rub 14-Dove Putach Duck Ca.s.soulet Duck Stock Duck Terrine Duck with Cherry Sauce Duck, Coot, or Goose Confit Elk Jerky Elk-Stuffed Cabbage Rolls Everyday Dry Rub Fireplace Venison Tenderloin Fried Venison Backstrap Game Bird Stock Goose or Duck Prosciutto Grouse with Cabbage and Chestnuts Hog Backstrap, Chops, or Tenderloin Hog Brine Hog Croquettes Hog Ragout Hog Stock Homemade Chunky Applesauce Homemade Mustard Homemade Sauerkraut How to Render Fat Javelina Chili Juniper Sauce Liver Mousse Mint Vinaigrette Moroccan Elk Stew Mushroom Sauce Orange Brandy Marinade Orange Brandy Sauce Pan-Seared Deer Liver Partridge with Pancetta in Orange Brandy Sauce Pheasant Tagine Pheasant with Roasted Apples Poached Dove and Pears in Brandy Sauce Preserved Lemons Pulled Javelina Pulled Shoulder Rub Quail en Papillote Quail Kebabs Red Currant Sauce Red Wine Marinade Red Wine Sauce Sherry Marinade Sherry Sauce Smoked Venison Kielbasa Smoked Whole Hog Spicy Apple Duck Brine Squirrel Brunswick Stew with Acorns Squirrel Dumplings Stuffed Quail Swedish Turkey Meatb.a.l.l.s Sweet-and-Sour Dipping Sauce Sweet Porchetta Sausage Traditional Squirrel Putach Turkey Brine Turkey Stock Venison Sausage Whiskey-Glazed Turkey Breast White Wine Dijon Sauce Whole Pheasant Poached in Juniper Sauce Wild Turkey and Oyster Stew Wild Turkey Schnitzel