Text 16550, 125 rader
Skriven 2007-06-09 23:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: FLAT IRON STEAKS 7060
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have also seen
 GJ> the more sophisticated irons, using glowing coke or charcoal in a
 GJ> little cage on top of the iron, and one with a kerosene tank and tiny
 GJ> burner.  The pre-electric Victorians were wonderfully ingenious.

I never saw a coke or charcoal one but I do remember the Coleman
irons that looked like this:

http://www.antiquemystique.com/images/6598a.jpg

 GJ> Thanks.  I can envisage it, although it is very unlikely that any
 GJ> butcher here would know it by any name other than blade steak.

It's just a small part of the blade steak. See:

http://www.gourmetsleuth.com/flatironsteak.htm

for a sketch, a definition and instructions on how to carve up a
whole blade roast to get a flatiron steak and a chuck eye steak.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Venison With Juniper & Wild Huckleberry Sauce
 Categories: Native, Venison, Steak, Fruit, Sauce
      Yield: 4 servings

      2 lb Moose, caribou or deer leg
           meat, loin cuts, or
    Rib chops
    1/4 c  Plus 2 T. oil
      2 T  Juniper berries, crushed
      1 sm Tomato, chopped
      1    (3") piece licorice fern
    Root, or 1/4 tsp fennel seed
    Or 1 sprig fennel
    1/4 c  Onion, coarsely chopped
      2 T  Carrot, coarsely chopped
    1/2 c  Zinfandel or Pinot Noir
      2 c  Venison stock
      1 ts Honey
      1 T  Apple cider vinegar
    1/2 c  Fresh or frozen tart blue
    Huckleberries
    Wood chips soaked in water,
    If using a charcoal grill
    Salt and black pepper

  Hunters from the Rocky Mountains to the Cascades and throughout
  the Great Lakes and eastern woodlands have long prepared game
  birds, venison, and other types of wild game over a fire of
  juniper. This modern interpretation combines the ageless harmony
  of juniper and venison with wild huckleberries and a few
  twenty-first century embellishments. Caribou, elk, moose,
  antelope, buffalo, duck, pigeon, and beef can be used
  interchangeably in this recipe with fabulous results. Choose
  fresh, in season red meats from your area...Serve this dish with
  root vegetables grilled alongside the meat or, better yet, grilled
  in a pan under the meat to capture the intense flavors from the
  meat drippings. A simple salad of wild cress, wild mustard, or
  miner's lettuce dressed with nut oil and fresh lemon juice would
  make this a complete and memorable meal. This preparation is best
  suited to those folks who like their meat rare to medium...Venison
  becomes very dry, tough, and stringy when cooked beyond medium.

  Remove the meat from the bone and cut into manageable pieces that
  will fit into your saucepan. (You butcher can do this for you as
  well) Trim the meat to remove the sinew and connective tissues and
  reserve the bones for the brown stock.(Will be posted separately)

  Cut the meat into 4 to 6 pieces. Pour the 1/4 cup oil into a
  shallow bowl and roll the meat in the oil to coat lightly. Evenly
  sprinkle the juniper over the meat. Cover the meat loosely with
  plastic wrap and refrigerate for at least 4 hours or overnight.

  To prepare the sauce, combine the 2 tablespoons oil, the tomato,
  licorice fern root, onion, and carrot in a heavy saucepan over
  medium high heat. Cook, stirring frequently, for about 10 minutes,
  until the vegetables take on a rich, deep dark brown color. Be
  careful not to allow them to burn. Add the wine (or juice) and
  bring to a boil, then decrease the heat to medium. Cook for 10 to
  12 minutes, until reduced by half. Increase the heat to high, add
  the stock, and return to a boil. Decrease the heat to medium low
  an maintain a gentle simmer.

  Place the honey, vinegar, and berries in a separate saucepan over
  high heat. Bring to a hard boil, and then decrease the heat to
  medium. Strain the sauce into the honey and berry reduction and
  discard the solids. Simmer the sauce over medium heat for about 30
  minutes, until reduced and thickened to the consistency of heavy
  cream.

  Prepare a hot fire in a charcoal grill or preheat half of a gas
  grill to high. If using a charcoal grill, place the wood chips in
  a pile on the coals, but not directly in the center. This gives
  the chips enough exposure to the coals that they will smoke but
  not burn. Sprinkle the meat with salt and pepper and place on the
  grill rack over indirect heat. Cover the grill and cook for 7 to
  12 minutes for medium rare. Remove the meat from the grill and let
  relax for at least 10 minutes before cutting.

  To serve, slice the meat across the grain and place on a warm
  platter. Serve the sauce on the side or spoon over the meat.

  from: Food Of The Americas - Native Recipes And Traditions by
  Fernando and Marlene Divina and the Smothsonian National Museum of
  the American Indian.

  From: Mignonne To: Internationaltable

MMMMM




Cheers

YK Jim


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