Text 24932, 101 rader
Skriven 2009-06-13 21:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Stuff White People like
===============================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> they stick out like a sore thumb around here.

I would imagine so.

 SD> I ran into them a lot when I lived down near Atlanta.

We have been become infested with them here in recent years. Mostly
bureaucrats migrating up from Ottawa.

 SD> It's been at least a decade, if not longer, since I had venison.

It's been at least one day for me. Tom, the Newfy boyfriend, brought
over two quarts of canned moose meat and two frozen moose steaks
from back home and a hind quarter of caribou from last weekend's
hunt.

The canned meat is very tender and spreads on toast almost like meat
paste. I had some for breakfast yesterday.                 

Remember that venison is much leaner than beef and dries out
easily. Either cook to just medium rare or add shredded beef suet.

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

     Title: Braised Venison With Cherries
Categories: Venison, Fruit
  Servings: 4

      2 lb venison stew; (1 kg) cut
           into 1 to 2-inch (2.5 to
      5    cm) pieces
           Marinade
      1 c  red wine; (250 mL)
      1    bay leaf
      1 TB gin; (15 mL)
      1    inch Orange Rind
           Sauce
    1/4 c  flour; (50 mL)
           Salt and freshly ground
           pepper
      2 TB vegetable oil; (25 mL)
           plus extra if needed
      1 c  chopped onions; (250 mL)
      1 ts fresh thyme; (5 mL)
      1 ts chopped fresh rosemary; (5
           mL)
      1 ts chopped garlic; (5 mL)
      3 c  beef stock; (750 mL)
      1 TB redcurrant jelly; (15 mL)
      1 TB balsamic vinegar; (15 mL)
    1/2 c  dried cherries; (125 mL)
    1/4 c  port; (50 mL)
      2 TB chopped parsley; (25 mL)

1. Place venison in a dish. Combine wine, bay leaf, gin and orange
rind and pour over venison. Marinate in the refrigerator for 4 hours
or overnight.

2. Preheat oven to 300 F (150 C).

3. Remove venison from refrigerator. Drain well, discard marinade
and use paper towels to pat venison dry. Season flour with salt and
pepper and toss with venison. Heat 1 tbsp (15 mL) oil in a Dutch
oven or ovenproof saute pan over medium-high heat. Brown venison in
batches for about 1 minute per side or until brown, adding more oil
to pan if needed. Reserve.

4. Add remaining 1 tbsp (15 mL) oil to pan. Stir in onions, thyme,
rosemary and garlic and saute for 2 minutes or until onions have
softened. Add stock and bring to boil. Whisk in redcurrant jelly and
balsamic vinegar. Return venison to pan, cover, place in the oven
and braise for 1½ hours or until meat is fork tender.

5. Place cherries in a small pot, cover with port, bring to a boil
and boil for 1 minute. Remove from heat and allow cherries to plump.
Add cherries and port to Dutch oven and simmer for 5 minutes or
until flavours are combined. If sauce is too thin then reduce until
desired thickness. Sprinkle with chopped parsley before serving.

Recipe By: Lucy Waverman

From: David And Teresa To: Game-Meat-Recipes
 
MMMMM-------------------------------------------------





Cheers

YK Jim


... When one has tasted watermelon he knows what the angels eat.

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