Text 8598, 64 rader
Skriven 2006-12-08 23:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Smoking and Brining644
==============================
 -=> Quoting Michael Loo to Mark Lewis <=-

 ML> cool!! even after all this time, there's still room for "fidonet
 ML> firsts" O:) 

 ML> We've never had an echo picnic at the Arctic Circle;
 ML> maybe we could work on that.

I can easily arrange the air charter from here to Fort Good Hope and a
boat or snowmobile convoy for the last 27 km from there to the line.
I can provide the caribou too. We would of course have to time it for
either the summer or the winter solstice to get the full effect. I would
how many would show up?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Caribou With Red Currant Glaze
 Categories: Venison, Fruit, Sauces
      Yield: 4 servings
 
    800 g  Caribou rump
    1/2 tb Fresh rosemary; chopped
      4 tb Olive oil
           Zest of 1 orange
           S&P
      2 tb Red Currant jelly
      1 tb brandy, opt'l
 
  Pre-heat oven to 200 C.
  
  Cut roast into four slices. Rub in the rosemary and half of the oil,
  the orange zest and some ground pepper and leave for 45 minutes or
  more.
  
  Heat a heavy pan. When very hot add the remaining oil and sear the
  meat all over, seasoning with salt and pepper. Place in the pre-heated
  oven and bake for 8-10 minutes more. Remove from the oven, cover with
  foil and allow to rest for at least 5 minutes. It should be no more
  thqan medium rare.
  
  Remove meat to a serving platter and keep it warm while you make
  the glaze.
  
  Put the pan back on the heat and add the red currant jelly. Stir
  until it bubbles and thickens slightly. Add the brandy, flame  and
  pour over the meat and serve.

  Jim

MMMMM
 


Cheers

Jim, in Yellowknife




... I loves me wild meat, I does.
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