Text 14307, 64 rader
Skriven 2008-09-28 20:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: ratatouille
=======================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> The best flavour to add to improve ratatouille is bacon!

 NB> don't always have bacon on hand...

I'm sorry; I didn't understand that last sentence. Could you repeat
that? [g]

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

     Title: Bacon Rolled Venison Roast
Categories: Venison, Bacon
  Servings: 4

      2 lb venison tenderloin
      2 TB olive oil
           Celery Stuffing
      6 sl bacon
           Salt and pepper

Prepare a celery stuffing or a stuffing mix of your choice.

Butterfly meat by making a lengthwise cut down center, cutting to
within 1/2 inch of the other side, but not through it. Spread open.
Cut horizontally, from the center to the outside edge, to within 1/2
inch of the other side of meat. Repeat on opposite side of center.
Spread cut sides open to make one thin piece.

Spread olive oil on top side of meat. Sprinkle with salt and pepper.
Arrange celery stuffing over top of meat to cover completely.
Beginning at the short side, roll up meat. Wrap bacon slices around
roll in 4 to 6 places, depending on size of roast. Tie bacon onto
roast with heavy string. Sprinkle with salt and pepper, if desired.

To roast in oven, have temperature at 325 degrees. Place rolled
roast in a pan; roast for 1 hour or until meat is done according to
the way you like it.

To grill, have temperature at a medium heat. Place roast in a foil
pan. Grill, covered. Proceed with cooking the same as roasting.

To serve, remove string and carve meat into 1/4-inch slices, keeping
the spiral effect.

Source: "365 Wild Game Recipes" by Edie Franson

From: Carol Penner
 
MMMMM-------------------------------------------------






Cheers

YK Jim


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