Text 37657, 70 rader
Skriven 2010-05-11 10:25:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SCALLOPS AND MOOSE 00511
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> You poor, deprived inlander!  Yes, you must visit civilisation and eat
 GJ> whole, live, unfrozen scallops.

 JW> There are trade-off benefits. Today I thawed out another one foot
 JW> section of that meaty moose back bone and simmered up a tremendous
 JW> pot of broth from it. The initial broth was initially unseasoned but
 JW> after I cooled it and peeled the meat from the bone I re-heated it
 JW> briefly and added a cup of rich pan deglazings from a series of beef
 JW> steaks and burger patties, a tablespoon of tomato sauce (not

That was clever of you to save all the scrapings from the meat cooked
by Neekha & Co at her garden party.  (BTW, did you and the guests
survive that unscathed?)

 JW> ketchup) and a pinch each of garlic powder, Goya Sazon con Culantro
 JW> Y Achiote (TM) (heavy with MSG), black pepper, red pepper and a tsp
 JW> of soy sauce. That all really helped develop it and bring out its
 JW> meatiness. Can't get that on the coast.

True.  Moose backbones are rather hard to get hold of here.  The
nearest that I can get is kangaroo tail.  It would be interesting,
though very difficult, to compare them.

 JW> Or this:

 JW> Title: Moose Tenderloin With Blackberry Sauce

I'll offer 'roo fillet.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PANFRIED KANGAROO FILLET FLAMED w' PEPPERCORN SAUCE
 Categories: Aussie, Restaurant, Game, Kangaroo, Sauces
      Yield: 6 Servings
 
      1 kg Kangaroo fillet
           Pepper
           Salt
      1 ts Oil
      2 tb Brandy
      1 c  Stock, beef
      2 c  Cream, thickened
           Pepper, black,
           -finely ground.
 
  Trim the kangaroo fillet and season with pepper and salt. Leave to
  rest for 4 hours if possible.
  
  Heat the oil in a large frying pan. Sear the kangaroo fillet on both
  sides. Add the brandy and flame. Remove and place in an ovenproof
  dish in an oven at 170^C while making the sauce.
  
  Add the fresh beef stock to the frying pan and heat. Add the thickened
  cream, lots of freshly ground black pepper and salt. Reduce the sauce
  over the heat until it thickens.
  
  from the menu of PADTHAWAY ESTATE,
                 Padthaway, South East, South Australia from FINE FOOD
  FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point,
  2061, NSW, Australia typed by KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)