Re: [CH] Thanksgiving
Dave Drum (dirty_dave@chillicooks.org)
Thu, 12 Nov 2009 21:21:21 -0600
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
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--
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