Home » Cooking

  • Venison Roast

    Ingredients 4-6 slices of bacon 1 tsp. Salt One half tsp. pepper 2 cups qt. wine garlic or garlic powder six small carrots six mushrooms 1 med onion one half cup minced celery Two thirds cup sherry Method Fry 6 slices of bacon (crisp) in Dutch oven. Remove bacon and leave fat in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon fat and gently saute on all […]

    Continue reading »

  • Barbequed venison ribs

    Ingredients Red Wine sufficient to cover ribs in a marinade 1/2 cup Water 1 cup Currant or plum jelly or jam 1/2 Brown sugar 1 med Onions, finely diced 1/4 tsp. cloves 1 tsp. dry mustard 2 tsp. garlic powder 1 tsp. Salt 6 lb. Venison ribs with some loin meat attached Freshly ground black pepper to taste. Method Preheat oven to 325 degrees. Combine all Ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper […]

    Continue reading »

  • Chef tips for cooking wild game

    Chef tip #1: There is a membrane called “fascia” that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts. Chef tip #2: Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook […]

    Continue reading »

  •  
  • Dutch Oven Rabbit

    Ingredients 2 (2 lb. each) ready-to-cook wild rabbits 1 cup water 1 tsp. sugar 2 cups dry red wine 2 cups sliced onions 2 chopped carrots 2 bay leaves 1 tbsp. Sage 1 tsp basil 1/2 tsp. coarsely ground pepper 1/2 tsp. Salt 6 bacon slices Method Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add remaining ingredients except for bacon. Cover and refrigerate overnight, turning pieces occasionally. […]

    Continue reading »

  • Italian Venison Stew

    Marinate venison in yogurt or buttermilk. Then wash thoroughly. Ingredients 2 lbs. stew meat 12 small carrots 1 cup chopped celery 2 tbsp. olive oil or bacon fat 1 diced medium onion 1 tsp. Garlic powder ?2 bay leaves 1 tsp. salt 1 tbsp. Sugar 1/2 tsp. Pepper 1 cup red wine tsp. Garlic powder 1/2 tsp. paprika 1 tsp. oregano thyme leaves 1/4 tsp. nutmeg Method Brown the cubed meat in the oil, add two cups of water, then […]

    Continue reading »

 
 
 
intalk.eu - This website is for sale! - intalk Resources and Information.