Text 24800, 94 rader
Skriven 2012-05-14 06:14:44 av Dave Drum (1:261/38)
Ärende: Chile 397
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Venison Roast w/Basil Green Beans
 Categories: Game, Chilies, Vegetables, Beans
      Yield: 4 Servings

MMMMM---------------------------ROAST--------------------------------
      1    Venison roast
      2 cl Garlic; thin sliced
      2    Ripe chilies; sliced
           Onions; peeled & quartered
           Salt & pepper

MMMMM------------------------GREEN BEANS-----------------------------
    1/2 lb Fresh green beans; trimmed
      1 tb Unsalted butter
    1/2    Red onion; diced
      2 cl Garlic; minced
      1 ts Dried basil *
    1/2 c  Oven dried tomatoes; in
           - olive oil **
      1 ts Provence sea salt mix ***

  The Venison is done in the crockpot, the beans in a
  skillet.

  Start the venison 5 hours before you want to eat. If
  the venison seems too tough at this point, let it cook
  for awhile longer until it softens. If by dinner time
  it is still a bit tough, let it sit at room
  temperature for awhile and then slice it against the
  grain. This will make it a bit easier to eat.

  Make slits in the venison roast. Put garlic and chile
  slices in the slits. Sprinkle salt and pepper all over
  the roast.

  Cut 2 onions in quarters and place them in the bottom
  of a crockpot. Put the venison roast on top of the
  onions. Put a bit of water in the bottom of the
  crockpot. Put the cover on and place it on LOW. Cook
  for 5 hours.

  1/2 hour before the roast is done, trim the beans and
  wash them. Drain them well.

  Melt the butter in a heavy skillet over medium heat.
  Add the red onion and cook until slightly softened,
  about 3 minutes. Add the beans and the garlic and
  saute until the beans are tender crisp. Add the
  tomatoes and provencal sea salt mixture. Let it simmer
  for 5 minutes to heat up the tomatoes and meld the
  whole thing together.

  Stir in the basil and saute for another minute. Salt
  to taste.

  When roast is done, remove from crockpot and let it
  sit for 20 minutes to rest.

  Serve slices of roast with the green beans on the
  side.

  * I used dried basil flowers and the leaves. The
  flowers have so much flavor. Never throw them out!

  ** I made some oven-dried tomatoes in olive oil a
  couple of weeks ago. I put them in the refrigerator
  and now can use them in anything. I put 1/2-1 cup of
  them into the green beans. Use any recipe you have or
  hydrate some sun-dried tomatoes and then drizzle them
  with oil, let them macerate for an hour or so and you
  are ready to do this.

  *** I made my own version of this - combined some good
  sea salt, some herbes de provence w/lavender and mixed
  it together. Put it in a jar. The herbes de provence
  flavor the salt and the combination is magical. If you
  don't have anything like this (Suzanne Somers makes
  something like it, as does Michael Chiarello at
  NapaStyle.com. It is a wonderful combination. If you
  can't find any, then just use some sea salt or some
  herbes de provence or both.

  From: Risa Golding on Chile-heads List

  Uncle Dirty Dave's Archives

MMMMM

... Chemically speaking, chocolate really is the world's perfect food.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)