Text 36810, 100 rader
Skriven 2010-04-15 09:04:00 av Dave Drum (39851.cooking)
  Kommentar till text 36792 av Janis Kracht (1:261/38)
Ärende: Bad Drivers?
====================
-=> Janis Kracht wrote to Ruth Haffly <=-

 >> Deer standing right there, not afraid of people.. because they knew
 >> they were protected.

 > As long as they're in the Preserve, they're OK.  Take a couple of steps
 > out and they're fair game for any hunter in the vicinty.

 JK> Or any bad driver :(

Good driver or bad driver makes no difference when Bambi or his mother decide
to commit suicide by automobile.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilli con Bambi
 Categories: Game, Stews, Chilli, Chilies
      Yield: 4 servings

    250 g  (1/2 lb) chopped onion
      5 cl Fine chopped garlic;to taste
      1 tb (to 2 tb) Cayenne; to taste
           +=AND=+
      4 ts Paprika or other powdered
           - mild chile
      2 tb Ground Cumin
     30 ml (2 tb) Oil
    500 g  (1.1 lb) ground venison
    500 ml Dry cider
           +=OR=+ 
    500 ml Beef stock; as needed
     60 ml (4 tb) tomato purée
    250 g  (1/2 lb) fine grated carrot
    150 g  (6 oz) fine chopped celery
      5    Bay leaves
     30 ml (2 tb) dry oregano
    350 g  (3/4 lb) Red kidney beans;
           - highly optional
      1    Stock cube (opt) 
           Salt

  Sauté the onions, chilies (if used) and garlic in the oil
  until well softened.
 
  Add the powdered spices and cook for about 60 seconds.

  Add the venison and stir well until it has all (more or
  less) changed colour.

  Add sufficient dry cider or stock to cover, but not too
  deeply.

  Add the stock cube (only if you are using cider), bay
  leaves, chopped celery, grated carrot and tomato purée, and
  stir well.

  Simmer very gently for at least three hours, stirring
  occasionally and replenishing the liquid (with more
  cider/wine/stock or just water) if it gets too dry. The
  ideal is to have the sauce with little separate liquid when
  it is served - but not dry enough to scorch. It may be
  simmered on top of the stove, or in a very low oven, or in a
  slow cooker. The sauce is edible after about 40 minutes but
  is infinitely better flavoured and textured after three or
  four hours. In a slow cooker it can be cooked for eight
  hours. The flavour is even better if it is cooked, allowed
  to cool overnight, and reheated for 30 or 40 minutes but
  this is a council of perfection and not really necessary.

  About 30-40 minutes before serving remove the bay leaves,
  add the oregano and the cooked beans if you must and stir
  well. [Dried kidney beans are so indigestible as to be
  considered poisonous unless they are boiled briskly (a slow
  cooker will not do) for at least twenty minutes to destroy
  the indigestible phytohaemagglutinin that they contain.]

  Adjust the salt (i.e. taste the chilli and add more salt if
  you think it needs it), stir well and cook for another 40
  minutes.

  Serve with long-grain rice, cooked pasta or however else you
  like to serve chilli.

  From: http://en.wikibooks.org/wiki/Cookbook

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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