Text 21583, 99 rader
Skriven 2007-10-21 00:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: the far north 308
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Seatbelts are definitely NOT used when driving over ice roads.

 ML> Do drivers wear puffy insulated suits
 ML> to guard against the danger of hypothermia?

Not as a general rule. On the rare occasion a truck goes under, it
usually just sinks to the axles for several seconds before the ice
gives way even more. The driver jumps out, runs away and doesn't
even get wet.

 ML> I'd like more info on this private property thing, with regard to
 ML> the middle of rivers and lakes. How does that work?

In this case the road goes over rivers and across land based
portages to other rivers but it is built by a private corporation on
federal lands and is in no way considered a public highway.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Bison, Mushroom Sage Gravy & Wild Rice Fritters
Categories: Buffalo,Mushrooms, Sauces, Rice
  Servings: 4

      2 lb lean bison chuck or round
           steak, cut into 2-inch
           cubes
      1 T  Balsamic vinegar
    1/2 ts fresh ground black pepper
      2 ts minced fresh sage
      2 T  oil
      1 C  chopped onions
      2    cloves garlic, minced
      2 T  flour
      1 C  cabernet sauvignon wine
      1 C  beef stock
    1/2 C  dried wild mushrooms,
           rehydrated in
    1/2 c  hot water
      1 T  chopped fresh sage
           salt and pepper to taste
           WILD RICE FRITTERS:
    1/4 C  butter
    1/2 C  chopped onions
    1/2 C  all-purpose flour
    1/4 c  Rye flour
      1 ts baking powder
    1/4 ts each salt and pepper
      1    egg
    1/2 C  sour cream
    1/4 C  milk
      1 C  cooked wild rice
      2 T  oil

This modern interpretation of a traditional Native stew is slow
cooked and flavoured with fresh sage, a wild plant on the prairies.
Serve it over wild rice fritters for traditional taste.

Combine bison with vinegar, pepper and 2 teaspoons of sage and
marinate at room temperature for 30 minutes. Heat the oil in a Dutch
oven and brown the bison over high heat in batches. Set aside the
meat as it's cooked. Add the onions and garlic to the drippings in
the pan and saute 5 minutes, until beginning to brown. Add the flour
and stir to combine. Slowly stir in the wine, stock, and wild
mushrooms with their soaking liquid. Return the meat to the pan and
bring to a boil.

Cover, reduce heat to low and simmer the stew for 1-2 hours or until
the bison is very tender. Stir in the fresh sage and season with
salt and freshly ground black pepper to taste. Serve with wild rice
fritters.

Wild Rice Fritters:

Saute onions in butter until tender. Combine the flours, baking
powder, salt and pepper. Whisk together the egg, sour cream and
milk. Quickly stir the wet ingredients into the dry to form a
batter. Let stand 10 minutes. Fold in the sauteed onion and cooked
wild rice. Heat canola oil over medium high heat in a nonstick
frying pan. Using 2-3 tablespoons of batter per fritter, cook for 2
minutes a side, until browned and cooked through. Serve the fritters
as a base for the braised bison and mushrooms.

From High Plains: The Joy of Alberta Cuisine by Cinda Chavich

From: Mignonne To: Internationaltable
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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