Text 422, 69 rader
Skriven 2010-08-20 19:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GROUSE, ETC. 00819
==========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> What a pity I am fresh out of ptarmigan intestine

 JW> You must have some sort of wild chicken-like grouse thing running
 JW> about the Outback.

 GJ> As far as I know there are no grouse here, except in the expression

I googled and learned you have nothing closely related but that in
the order Galliformes you have three megapodes including the
brush turkey and three kinds of quail. Apparently that brush turkey
is native to other parts of the island but transplanted to Kangaroo
Island. So go poaching, you have no excuse now.

(Here's a tastier marinade.)
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Karl's Roast Venison
 Categories: Venison, Wine, Bbq, Crockpot, Marinades
      Yield: 4 Servings
 
      4 lb Venison roast (elk, moose or
           -deer
      2 tb Flour
      2    Cloves garlic (minced)
      2 tb Brown sugar
      1 ts Prepared mustard
      1 tb Worcestershire sauce
    1/4 c  Vinegar or lemon juice
      1 lg Onion (sliced)
      1 cn Tomatoes (14 oz can)
           MARINADE:
    1/2 c  Vinegar
      2    Cloves garlic (minced)
      1 tb Salt
    1/2 c  Red wine
           Cold water to cover meat
 
  Let the meat stand at room temperature for 8 hours then marinade
  the venison over night in the refrigerator. This opens the pores
  of the meat when at room temp and when cooling will draw in the
  marinade. Season with salt, roll in flour and brown in hot skillet.
  Place in crock-pot and add remaining ingredients. Cover and
  cook on low 10 to 12 hours.
  
  MARINADE: Mix ingredients together in a bowl just large enough
  to cover venison with water. No need to stir this marinade. Use for
  "red" meats or game birds.
  
  From: Karl E. Moser
 
MMMMM





Cheers

YK Jim


... I take a perverse pleasure in undermining expectations.

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