Text 19891, 59 rader
Skriven 2007-09-01 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av TINA SOLWAY
Ärende: Re: Thanks!
===================
-=> Quoting Tina Solway to All <=-

 TS> It will be sad to see Carol go but thank you all!  The GF recipes are
 TS> most welcome
 
So stick around. You can get to know us and stay in touch with Carol
after she lands in Virginia.

A brief intro:

Jim Weller and Roslind Minault,
Yellowknife, Northwest Territories, Canada

Among other things we like making our own bread, wild game, chilies
and Asian dishes.

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

      Title: Roast Venison In Steam Jacket
 Categories: Venison, Info
      Yield: 4 servings

    Venison

  A popular method of roasting venison in the bush - that gives
  mouthwatering tenderness to the meat every time - is slow baking in
  a jacket of flour and liquid, over a bed of coals. Here, the meat is
  slit in two or three places and fat pork or strips of bacon tucked
  in. Then, a good, thick paste is made of flour, a bit of vinegar and
  water - or cider, beer, whiskey, or crushed with berries. I like to
  add the berries anyhow - for their flavor. Cover the meat with the
  paste and stir the fire down to a bed of glowing coals, banked up on
  the sides to keep the fire protected. Some folks even make a thick
  mud shelter to help hold the heat. (City folks, of course, have
  their barbecues.) Roast for two or three hours, 'cording to size,
  turning and adding more coals if needed. When done, the jacket will
  be charred and flake off easily, the meat moist and delicious.  This
  is a good way to cook other large game too, that is not as tender as
  young venison, like moose meat, buffalo, or bear. Leave out the fat
  stripping with bear meat, as it is naturally fat. Just cut off the
  heavy fat (that is very strong and gamy) and rub over with fresh
  fat before coating.

  http://www.bowhunting.net

  From: Petala Steele To: Native-Cooking-List

MMMMM


Cheers

YK Jim


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