Text 40763, 86 rader
Skriven 2010-08-05 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Worshipping Cows
========================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> The worst gamey thing I had was my mom's attemt to make
 RH> sauerbraten from venison. Don't know what cut she used but it was
 RH> really gamy

It's not the cut, it's the quality of the meat. It might have been
from an old buck, shot during the rutting season, chased by dogs for
hours first, gut shot, poorly butchered, not refrigerated or chilled
quickly or all of the above.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apache Stew
 Categories: Native, Stews, Venison, Smoked, Chilies
      Yield: 8 Servings
 
      2    Red bell peppers
      5    Green anaheim chiles
    1/4 c  Sunflower oil
      1 lb Venison, cut into 1 1/2 inch
           -cubes
      1    Onion, diced
      3    Garlic cloves, finely
           -chopped
      2    Carrots, sliced
      3 c  Cooked Indian hominy
      8 c  Water
  1 1/2 ts Salt
      1 ts White pepper
      1 c  Tumbleweed greens,
           -thoroughly cleaned, or
           -curly endive
 
  Roast the peppers, then peel, seed, and cut into long strips.  Roast
  the chiles, then peel, seed, devein and dice.
  
  Heat the oil in a large stew pot over medium-high heat.  When the oil
  is almost smoking, add the venison and cook until the meat is lightly
  browned, 3 to 5 minutes.  Add the onion and garlic and saute 2
  minutes more.
  
  Stir in the carrots, peppers, and chiles and cook 1 minute more.  Add
  the hominy, water, salt, and pepper and bring the mixture to a boil.
  Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring
  occasionally to prevent burning, until the meat is very tender.  Just
  before serving, add the tumbleweed greens, stir 1 minute and spoon
  into bowls.
  
  The Apache people lived in many regions throughout southeastern
  Arizona and New Mexico.  The men hunted the animals that roamed the
  mountains, and the women gathered and harvested both wild foods and
  the foods that they cultivated on the land.
  
  This recipe is based on a traditional stew that was taught to me by a
  San Carlos medicine man during one of my visits to his ranch.  When I
  prepare the stew now, I can vividly remember the tapping of his
  traditional water drum and the songs he chanted in his native Apache
  tongue. Through his songs, he asked for all people to walk in harmony
  with Mother Earth and be guided by the spirit of the mountains and
  the spirit of his drum. I still remember the sincerity and yearning
  of his songs.
  
  Depending on what type of produce was available, the ingredients
  added to the venison varied each time the stew was prepared.  This
  recipe includes the basics of the stew, but you can substitute other
  vegetables.
  
  From "Native American Cooking," by Lois Ellen Frank
  
  From: Steve Zielinski
 
MMMMM
 


Cheers

YK Jim


... Food from the "patty" group: hamburgers, fish sticks and McNuggets

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