Text 2650, 69 rader
Skriven 2013-07-21 09:59:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Birds
=============
-=> Nancy Backus wrote to Dave Drum <=-

 DD> At the Y2K picnic at my place, cooked on the now defunct cook-top by
 DD> MLoo. Fried squirrel can be a bit "chewy" as it is lean, lean, lean.
 DD> Fricassee works better. Or adding M. Tree Rat to a burgoo.

 NB> Richard was asking, was that fresh-caught urban squirrel...?

Not fresh caught and not urban. A couple of the tree rats were harvested by me
with my trusty 22 calibre pop gun. The others were given to me by the Mad
Russian, Bill Kusturin - one of my colleagues from the satellite business. He
also gave me a bunch of venison ... although not the roast that I did as
sauerbraten for the main picnic. That came from my nephew's wife (is that
considered niece-in-law? or what?) via Georgia.

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

      Title: Crock Pot Sauerbraten
 Categories: Venison, Vegetables, Citrus, Herbs
      Yield: 10 servings

  5 1/2 lb Venison roast; boneless
  2 1/2 c  Water
  1 1/2 c  Red wine vinegar
      2 md Onions; sliced
      1    Lemon; sliced, more to taste
      1 tb Sugar
      3 ts Beef bouillon granules *
    1/4 ts Ginger; ground
     12    Cloves; whole
      6    Turkish bay leaves
      6    Pepper corns; whole
    1/2 c  Yellow onion; chopped
    1/2 c  Carrot; 1/4" dice
    1/4 c  Celery; sliced thin
      1 c  Gingersnaps; broken, opt

  * using bouillon cube/granules you will NOT need to add
  any salt at all to the marinade.
 
  In removable liner, combine water, vinegar, sliced onions,
  sliced lemon, sugar, bouillon cubes, ginger, cloves, bay
  leaves and peppercorns. Add meat. Cover and refrigerate 36
  to 72 hours, turning meat occasionally. The longer the
  meat marinates, the spicier it gets.

  Remove meat from marinade; strain marinade, reserve one
  cup. Place chopped vegetables in bottom of removable
  liner; place meat on vegetables; pour reserved cup of
  marinade over all. Place liner in base. Cover and cook on
  auto 7-8 hours or on low 9-11 hours or on high 5 hours.

  Remove meat to carving board and let sit 15 to 20 minutes
  for meat to firm before carving. Add gingersnaps (if using)
  to liquid in cooker and cook on high for 15 to 20 minutes.

  Slice meat and ladle on sauce.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

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