Text 11134, 93 rader
Skriven 2008-07-27 00:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: venison 670
===================
 DS> There is definitely an over population of deer in Howard county where
 DS> we live.  There was recently a vote to continue to allow lottery
 DS> hunting in the fall (I think bow & arrow, but don't remember for sure).
 DS> The vote passed to allow hunting -- despite the objections of some
 DS> vocal groups. 

So what would the vocal groups suggest as a solution to the
problem? I still think harvesting them for food is the most
sensible course of action. I remain agnostic on whether these
critters were created for us to have full use and dominion over,
but it seems such a pity that these pests cause so much
annoyance and trouble and taste so good as well.

 DS> For the first time in a very long while though, Gail and I saw a buck
 DS> with velvet antlers dead on the side of the road -- either route 29 or
 DS> route 100.  Mostly it is deer without antlers.

Deer without antlers can be does or immature males or I think
bucks during certain seasons, too (correct me if I'm wrong,
but don't bucks shed their racks every year?). So the chance
of seeing antlerless cervines is well greater than 50%. There
also is probably a relatively large population of does and
adolescents compared to bucks.

Sauerbraten
cat: German, main
Servings: 4

1 kg meat - horse, ox, venison
80 g smoked bacon, lardons
1 md carrot
1 lg parsley root
2 md onions
2 bay leaves
8 pimento grains (she means allspice berries)
8 black pepper grains
2 lg cloves
2 branches thyme
300 g fruity red wine
1 c (to 2 c) fine wine vinegar
80 g lard
1 Tb tomato puree
1 gingerbread (not too sweet)
100 g apple butter (if not available, stew an apple
instead and add some red or black current marmalade)
6 oz raisins

Venison for the Sauerbraten is excellent. The genuine German
ecipe requires horsemeat. Nowadays it is often prepared with
oxmeat. You can do it with every red meat and will of course
have different tastes which are all wonderful.

Lard the meat with small stripes of the smoked bacon.

Boil vinegar and red wine for just a minute. Cut the vegetable
into small pieces. Clean and dry meat and put it into a
porcelaine bowl. Add spices and vegetable and pour hot wine
and vinegar mix into the bowl. Put a cover on the bowl, put
it into the fridge and leave it there for about 4 days. Meat
must be turned sometimes!

You can even leave it in the marinade for one week.

Remove the meat, dry it and brown it in the lard. Strain the
marinade and add vegetable and spices to the meat as well as
the tomato puree and brown these as well, hoever, very slightly.
Deglaze with the marinade and stew in the oven at medium heat
for two hours.

Meanwhile let the washed raisins soften in a bit of hot water.

After 1 hr add the gingerbread and the apple butter (or apple and
black or red currant marmalade).

Remove meat after about 2 hours, strain the gravy. Perhaps you
have to add a little bit of salt to the gravy.

Some people like to thicken it with flour which has been stirred
well until smooth. For me it has always been ok, when the gravy
was thickened by the vegetable passed through the strainer.

Add the soft raisins to the gravy before serving.

Gravy must be sweet/sour. Red cabbage is the best compagnon to
the Sauerbraten.

Best regards from Germany
Gisela

source: taosnm on FlyerTalk.com
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