Text 18244, 92 rader
Skriven 2014-10-19 13:42:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Southern (2 recipes)
============================
-=> Carol Shenkenberger wrote to JIM WELLER <=-

 CS> Meantime, we got gifted with a shoulder of venison.  I have no CLUE
 CS> what to do with that.  Got something that doesnt require 27 steps and
 CS> 203 ingredients (grin).

Treat part of it as a chuck roast (analogous to beef chuck). Or make a venison
stew. I'd suggest sauerbraten - but you said KISS    Bv)=

 CS> Don got back a couple of weeks ago from fishing off Cabo San Luko and
 CS> we have 225 lbs of Yellow Tail, Yellow Fin, Wahoo and a few other odd
 CS> bits.  Thats the cleaned weight BTW.  Before that it was over 400 lbs.

I'm jealous.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison: The Basque Way
 Categories: Game, Pork, Vegetables
      Yield: 4 Servings
 
      3 lb Venison roast
        cl Garlic; several, as needed
           Salt & pepper
      1 lg Onion; sliced
      1 lg Green pepper; sliced
      4 oz Can whole pimento
      3 sl Bacon
 
  With sharp-pointed knife, pierce meat several times and
  insert slices of garlic. Season with salt and pepper.
  
  Smother roast with onion, green pepper, pimento, and
  bacon. Add small amount of water, cover and bake in slow
  oven, basting occasionally.
  
  Drippings make excellent gravy.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Venison
 Categories: Game, Marinades, Sauces, Vegetables, Citrus
      Yield: 6 Servings
 
      4 lb Venison roast; elk, moose
           - or deer
      2 tb Flour
      2 cl 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
     14 oz Can tomatoes

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Vinegar
      2 cl Garlic; minced
      2 tb Salt
           Cold water to cover meat
 
  Marinate the venison over night in the refrigerator. Season
  with salt, roll in flour and brown in hot skillet. Place in
  crock-pot cooker 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 (including rabbits) or game
  birds.
  
  U/L to Cooking by Burt Ford. 5/95
  
  Date: Sat, 14 Mar 1998 09:45:27 -0500
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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