Text 35439, 83 rader
Skriven 2010-03-04 11:10:03 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Ruth Haffly
Ärende: Venison Sauerbraten
===========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Are you kidding? Politicians are involved. All that you will get from
 DD> them is a lot of bugle oil and balloon juice, posturing and talking
 DD> points and damned little real action. A pox on all their houses!!!
 DD> Bunch of horse's patoots, is what they are. All of 'em.

 RH> I know, we live in the part of the state that has the most polticians
 RH> per capita too.  I guess I'd best not hold my breath on this issue.  It
 RH> just doesn't make a lot of sense to me, but I was raised in a hunting
 RH> area.  My dad didn't hunt but the family was given venison from time to
 RH> time, probably from some of Dad's co-workers.  Mom made sauerbraten out
 RH> of it once--ok but noticeably gamey tasting.  I don't recall her making
 RH> it since; OTOH, I make it at least once a year but with beef.

I made venison sauerbraten for the Y2K Illinois Idyll. Other than being finer
grained and less fatty than the equivalent cut of beef - I can't say I noted
any gaminess. However, it was Illinois harvested venison. And deer in Illinois
tend to eat well on Mr. Farmer's young soybean plants and his corn fields ...
so, they have, to all intents and purposes, a similar diet to beef cattle.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Sauerbraten
 Categories: Game, Vegetables, Sauces, Marinades
      Yield: 6 servings
 
  3 1/2 lb Venison chuck roast
     12    Peppercorns
      6    Whole cloves
  1 1/2 c  Red wine vinegar
      2 tb Shortening
      2 tb Sugar
      2    Onions; sliced
      2    Bay leaves
     12    Juniper berries; if desired
      2 tb Salt
      1 c  Boiling water
     12    Gingersnaps; crushed (about
           - 3/4 cup)
 
  Place roast in an earthenware bowl, glass baking dish or a
  large Zip-Loc bag with onions, bay leaves, peppercorns,
  berries, cloves, salt, vinegar, and boiling water.
  
  Cover bowl with plastic wrap. Marinate 3 days or longer in
  refrigerator, turning meat twice a day with 2 wooden spoons.
  
  NEVER PIERCE MEAT WITH A FORK.
  
  Drain meat, reserving marinade.
  
  Brown meat on all sides in hot shortening in a heavy
  skillet. Add marinade mixture. Cover skillet and simmer.
  Add water if necessary to measure 2 1/2 cups of liquid.
  Pour liquid into skillet. Cover and simmer 10 minutes, stir
  gingersnaps and sugar into liquid. Cover and simmer gently
  3 minutes. Serve meat and onions on a platter.
  
  Accompany with gingersnap gravy.
  
  Serves 6.
  
  The secret of Sauerbraten is the spiced vinegar marinade
  that tenderizes the meat.
  
  MM Format by Dave Drum - 01 April 1999
  
  FROM: Uncle Dirty Dave's Kitchen        A FIDO Cooking Echoes Recipe
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... There is nothing more demoralising than a small but adequate income.
--- MultiMail/Win32 v0.49
--- Telegard 3.09g
 * Origin: The Holodeck BBS telnet://holo.homeip.net:2323 (1:261/1381)