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#1
11-26-2006, 11:08 AM
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Well, now that the turkey is gone (I'm giving thanks), there's a very big deer that needs proper preparation. This recipe works for beef too.
I never had elk or moose, but my guess is that it would work for those critters as well. Roast Venison 4 lb To 5 venison roast 6 sl To 8 bacon 1 Sprig rosemary 1 c Water; stock or wine 1/4 ts Ginger 1/2 ts Cinnamon 2 Or 3 cloves 1 1/2 ts Sugar 2 tb Bread crumbs 1 ts Vinegar 2 tb Butter Wrap the bacon all around the roast. Put the rosemary in a heavy roasting pan and place the roast on top of it. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a moderate 350-375° oven for 2-3 hours. When done, remove from pan to serving platter; strain off gravy into a saucepan. Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry jelly. 
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#2
11-26-2006, 11:13 AM
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Quote:
__________________
 Seek respect, not attention.
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#3
11-26-2006, 11:34 AM
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That's too funny! Also, it's good to see that someone is reading my babble. Do you have a recipe to add? Anything will do, a favorite bar-b-que sauce, dessert, heck...a soup would work. Please add yours. DTS
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#4
11-26-2006, 11:36 AM
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Quote:
__________________
Seek respect, not attention.
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#5
11-26-2006, 11:47 AM
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Toppings are in the "experimentation" stage. Butterscotch sauce? Bananas? Peanut butter? So many possibles. Talk about tough decisions!
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#6
11-26-2006, 12:18 PM
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Here's one that you'll be doing again and again...the very best way to cook a chicken.
Beer Can Chicken Get a whole fryer and a six pack or twelve (cans). Twelve helps to pass the time while the oven is doing its "thing". Set the oven to 350 Pop the top on one of the brewskies and drink half. Take the bird and sit it on the 1/2 can like it's sitting on a toilet. Yup, shove the can right up its butt. Trust me, the clucker won't complain. Pop another top on a brewskie so you can continue to prep while the oven heats up. Rub the bird with olive oil (tenderly). It will like it, especially if you're gentle on the thighs. Sprinkle with salt, pepper, garlic powder and cajun seasoning. By now the oven is ready for the chicken that's sitting on the can, so put the bird in a shallow pan and pop it in. Crack another brewskie or two while you wait. It should take about an hour and twenty minutes. But, if you're not in a hurry, turn the oven down to 300 after the first 45 minutes. It will give you time to finish the six pack. Hey, I told you to get a twelve, right? Anyway, when the bird looks golden and "happy", and you're feeling about the same way, it's time to take it out. Let it rest for about ten minutes. You can too. Cooking is hard work. Treat yourself with another brewskie (if you bought the 12). Carve it up. Serve with rice and a veg or two. Peas and carrots work fine. Seriously, this is a great way to make chicken happy. Try it and you will be too.
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#7
11-26-2006, 02:27 PM
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Hey DTS, make that Beer Can Chicken at least twice a month, some
of the bets roast chicken you can make some good appetizers Salami Pie 3/4 lb. sliced hard salami 1 package crescent rolls 2-3 eggs 3 Tbl spoons grated parmesan or romano 6 cups shredded mozzarella (add oregano if you like) Preheat oven to 350 f Lightly grease bottom of 9x13x2 pan (glass or metal) Open crescent rolls and spread flat to cover bottom of pan. Slice hard salami into quarters and mix with the cheeses and 2 eggs in large bowl. Add third egg if it to dry. Spread mixture over top of crescent rolls. Sprinkle oregano over top if desired. Bake for 30-45 mins until brown as desired. When done let it set fir little while, cut into squares Sausage Balls preheat oven at 375 f 1 1/2 lb. fresh sausage (hot,sweet,both) 2 cup biscuit mix (bisquick) 1 cup grated sharp cheddar cheese 3/4 cup milk Mix all ingredients well. Form mixture into balls about size of ping-pong balls drop on ungreased cookie sheet. Bake until golden brown. American Pot Roast 4-5 lb. boneless chuck roast 1 cup Kentucky Bourbon (Maker's Mark or Woodford Reserve) 1 cup dark beef stock 1 Tbl sp flour 1/2 cup water Brown chuck roast in dutch oven in Tbl spoon of butter until well browned. Combine bourbon and beef stock together. Pour over roast. Cover and simmer on low heat for 2 - 2 1/2 hours or until tender. Remove roast, then thicken remaining liquid with flour and water (combine these 2 until well mixed) add to liquid. Bring mixture to slow boil and add roast back to dutch oven to heat up roast. Serve on large enough plate with gravy from the dutch oven, cut up roast and serve with mash taters and peas/corn Mike
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