Re: [CH] venison
Mike Shimek (pick@dmfarms.com)
Mon, 25 Dec 2006 10:30:46 -0500
We had some Christmas Eve at a friends. They had brined it in some sort
of soda/vinegar mixture, then roasted it in the oven with vegetables. It
was very tasty and tender, much better than roast beef!
Mike Shimek
Florida
Tina Brooks wrote:
> You can grill it long and slow... ala southern bbq, if
> it's one of the tougher meats, but you'll still need
> to account for the bitterness.
>
> If you change your mind about trying it yourselves,
> feel free to send it to me. ;)
>
> T
>
>
> --- Ben Holm <benbelly@gmail.com> wrote:
>
>
>> On 12/22/06, Chet Bacon <chet@chetbacon.com> wrote:
>>
>>> Basically two ways of cooking deer, either fast
>>>
>> and hot or long and slow
>>
>>> (braising).
>>>
>> Thanks, everyone for the suggestions. My in-laws
>> were hoping we could
>> grill the meat, but they also only like things well
>> done (blech!), so
>> I think we'll try something a little slower and
>> longer. I'll let you
>> know.
>>
>> -Ben
>>
>> --
>> BookMooch - New life for Old books
>> http://www.bookmooch.com/m/inventory/bbelly
>>
>>
>
>
> =====
>
> Tina Brooks
> VP Marketing, Peppermaster Hot Sauces
> www.peppermaster.com
> Brooks Pepperfire Foods Inc.
>
> Phone: (514) 393-3430
> 26 St. Jean Baptiste, East
> Rigaud, Quebec, Canada
> J0P 1P0
>
>
>
>