Text 40731, 76 rader
Skriven 2010-08-05 06:43:00 av Dave Drum (43526.cooking)
  Kommentar till text 40673 av Ruth Haffly (1:396/45.28)
Ärende: Grass fed cows
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Not so big a maybe as you might think, though.   Bv)=

 DD> 1. Your biggest culprit for tough grass fed beef is overcooking. This
 DD> beef is made for rare to medium rare cooking. If you like well done
 DD> beef, then cook your grass fed beef at very low temperatures in a
 DD> sauce to add moisture.


 RH> Quite a presentation there.  As noted above, I cooked it low and slow,
 RH> with a good amount of liquid that was made into gravy.


 >> CONTINUED IN NEXT MESSAGE <<

 RH> I got the idea. (G)

I didn't really intend for that post to split in twain. But, some reader
software does seem to insist on doing that. I have, OTOH, split recipes in two
(or more if a Stan Frankenthaler recipe) pieces due to Meal Monster's 100 line
strictures.

And the piece I cut and pasted was all pretty good information with the
exception that Jim Weller noted - and with which I concur. Searing meat to
"lock in flavours and juices" is an urban myth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Pan-Seared Bison Tenderloin
  Categories: Game, Mushrooms, Pasta, Chilies, Vegetables
       Yield: 4 Servings
  
       4    (6-7 oz ea) bison filets
       8 oz Smoked elk or smoked ham;
            - julienned
       4 tb Oil
       1 tb Chilli spice
      12 oz Cooked linguine
       2 oz Morel mushrooms; julienned
       2 oz Whole butter
       4 oz Heavy cream
            Misc baby field vegetables
            - marinated in a vinaigrette
  
  Mix oil and chilli spice together and rub evenly over filets
  and let rest for 30 minutes. Heat saucepan and sear filets
  on all sides, lower heat and cook, turning often until
  desired doneness. Medium Rare to Medium is recommended. 

  Melt butter in pan and add elk and morels. Saute 1 minute.
  Add linguine and heat, toss until hot. Add cream and stir
  until incorporated with pasta.

  Lightly charbroil vegetables.
 
  Place pasta on hot plate. Place Bison filet in center and
  surround with char-broiled vegetables.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... Cabbage is best after it is reheated seven times - Slovakian proverb
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