Text 8683, 82 rader
Skriven 2006-12-11 18:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Fort Good Hope
======================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> I can easily arrange the air charter from here to Fort Good Hope and a
 JW> boat or snowmobile convoy for the last 27 km from there to the line.

 ML> What would the price range be? If it's more than airfare to
 ML> Longyearbyen, that chilly location might be more amenable,
 ML> if you know what I mean. 

Commercial flights from Edmonton to Fort Good Hope via Yellowknife and
Norman Wells run $1472 full price economy but seat sales would be about
half and a group charter even less.

 ML> I'd be inclined, if I could afford it, and I'm sure Manny would go
 ML> for the sake of the caribou.

I really don't think a group picnic would ever get organized although I
wouldn't be surprised if you or Manny or even Glen show up on my
doorstep someday.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooked Venison In A Rich, Dark Sauce
 Categories: Game, Venison, Sauces, Wine
      Yield: 4 servings
 
    800 g  Venison shoulder
    500 ml Hearty red wine
      2    Fresh bay leaves
      1 ts Juniper berries
      1 ts Peppercorns
      3    Pieces orange rind
           Flour for dusting
      4 tb Olive oil
           Salt and pepper
      2    Rashers bacon, chopped
      1 lg Onion, chopped
      2    Carrots, thickly sliced
      1    Stick celery, chopped
      1    Clove garlic, sliced
      1 tb Chopped fresh parsley to
           Garnish
 
  Cut the venison into 5 cm pieces and marinate overnight (or at least 4
  hours) in the red wine, bay leaves, crushed juniper berries, pepper
  corns and orange rind.
  
  Pre-heat oven to 170C. Drain the venison and reserve the marinade. Pat
  the venison dry and dust lightly in flour. Heat a frying pan, add half
  the olive oil and brown the meat all over in batches. Season with salt
  and pepper and set aside.
  
  Heat a casserole pot large enough to fit the all the ingredients. Add
  the rest of the oil followed by the bacon and onion. Cook until golden
  brown and the onions have softened. Now add the carrots, celery and
  garlic and cook a few more minutes before adding the venison and the
  reserved marinade. Season with salt and pepper, add half a cup of
  water and cover.
  
  Bake 1 1/2 hours or until the venison is quite tender. You will need
  to check the venison every half hour, turning the pieces and adding a
  little water if it looks dry.
  
  Serve on wet polenta, mashed potato or sweet potato puree, with a
  sprinkle of freshly chopped parsley.

  From: Shantihhh
 
MMMMM


Cheers

Jim, in Yellowknife




... I was thinking it was a little extreme myself.
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