Jose Cisneros wrote: >> I'll let my next door neighbor do that. He is a hunter with a bow & arrow. He gives me venison once in awhile. That is his job. >> My job to cook it. > My nephew shot a deer and I was lucky enough to get a few pounds. I > don't hunt any more. > I've been debating what I should do with it. > I was thinking of making a sort of corned beef (venison) thingie with > part of it. > Easy to do and tasty. > AND in keeping with on topic subjects... chile powder and chiles do > make for a tasty corned meat. Here is a venison sauerbraten recipe I have used to good effect. You can also make a gingersnap gravy if you want to make a nod toward German authenticity. As with all recipes - you can up the chile levels until your lips go numb, your eyelids sweat and your sinuses leave home. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Elk/Deer Sauerbraten Categories: Game, Marinades, Chilies, Citrus Yield: 6 servings 3 lb Venison (elk or deer) 2 1/2 c Vinegar 3 c Water 2 md Onions; sliced 1/2 Lemon;sliced 6 Whole cloves 3 California Bay leaves 6 Whole black peppercorns; - cracked 1 tb Ground cayenne +=OR=+ 2 tb (to 3) crushed red pepper - flakes 1 1/2 ts Salt 1 ts Fat 1 1/2 tb Flour Place meat in a large bowl; add vinegar, water, onions, cloves, peppercorns, chilies, and salt. Let meat stand 48 hours (or longer) in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat from pot and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By Larry Christley On WED, 06 OCT 93 From: http://www.recipesource.com Uncle Dirty Dave's Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnap Gravy Categories: Sauces, Chilies, Citrus Yield: 6 servings MMMMM------------------------SEASONINGS----------------------------- 1 ts Black pepper 1/2 ts Salt 1/2 ts White pepper 1/2 ts Ground ginger 1/2 ts Dried thyme leaves 1/4 ts Rubbed sage 1/2 ts Ground cayenne pepper 1/4 ts Ground cumin MMMMM--------------------------GRAVY-------------------------------- 2 tb Chicken, pork, or beef fat 2 tb Unsalted butter 3/4 c Fine chopped onions 1/2 c Fine chopped celery 1/2 ts Minced garlic 6 c Chicken stock (not broth) 1 c Pan drippings from chicken 8 Gingersnap cookies 1 ts Light brown sugar; or more 1 ts Ground ginger; or more Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM -- ENJOY!!! From Uncle Dirty Dave's Kitchen Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider ... Sometimes people are layered like that. There's something totally different underneath than what's on the surface. But sometimes, there's a third, even deeper level, and that one is the same as the top surface one. Like with pie. -- Joss Whedon, Zack Whedon, Maurissa Tancharoen, and Jed Whedon