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#2
12-02-2006, 02:11 PM
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Quote:
Where's your adventure? Rabbit is really good! Haggis takes some getting used to but it's really not bad. Kidney pie and saurbraten might be my nexts. Don't knock it if you haven't tried it. You might just be asking for seconds. 
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#3
12-02-2006, 02:26 PM
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ok Pais,
Here's one that you'll really like. It works with venison but beef is better. "German soul food". Serve with riced potatoes, red cabbage, and apple sauce. Saurbrauten 4 lb Beef Rump Or Sirloin Tip 1 1/2 c vinegar 1 c dry red wine 3/4 c Water 3 medium onions, sliced 2 stalks celery, sliced 2 carrots, sliced 10 whole peppercorns 10 whole cloves 3 bay leaves 2 tablespoons sugar 1 1/2 teaspoons salt flour 3 tablespoons oil ********************** Gravy: 3 c drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Directions: Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.
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#4
12-02-2006, 04:55 PM
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Steak and Kidney Pie
I like mine with lamb kidneys...but you'll need four. Soak them in salt first. If you want it to feed more, add some button mushrooms, a can of cream of mushroom soup, and a half a can of milk. Butter helps too. Ingredients for Beef Steak And Kidney Pie 2 beef kidneys, sliced 1 pound round of beef, cubed 3 tablespoons corn oil 2 medium sized onions, sliced 1 medium sized carrot, shredded 5 cups boiling water 1 teaspoon salt 1/8 teaspoon pepper ˝ tablespoon corn syrup 3 tablespoons Argo or Kingsfords Cornstarch Crust for meat pie 1/3 cold warer, 1/3 butter, 1/3 flour (don't over work)... or just buy a ready made pie crust Instructions Soak the kidneys fifteen minutes in cold salted water, then slice. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it, add the water and seasonings and simmer an hour. Add the kidneys, thicken with the cornstarch dissolved in an equal amount of cold water, transfer to a good-sized baking dish, cover with the crust for Meat Pie and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F.
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#5
12-03-2006, 09:05 AM
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This one thanks to Sent to Stud, copied from a different thread.
sent 2 studs Variation of Boliche! get yourself an Eye of Round Roast. 3-4 pounds. Marinate it overnite. I like the Mojo marinades, light citrus with garli. You find it in the Spanish foods section. About $2 for a bottle. Also get a pound of italian sausage. Your eye round roast will look like a small loaf of bread. you want to take a long sharp knife and hollw out 1/2 inch through the middle from one end to the other. Fill up that cavity with the sausage. Get the grill hot. put some olive oil or cooking spray on the grill. Sear the roast good all around on high heat. Sear the ends too. Lower the heat so you're cooking at about 275-300 deg. Get enoug tin foil to loosely wrap roast. before you wrap it, slather the roast with some good tomato sauce. throw some onions in there. shrooms too. Wrap up loosely but securely. This is a modest cut of meat and you want to cook it slowly in liquid. Cut slices about 1/2 inch thick. Puerto Rican peasant food traditionally served with rice and red beans, but good with anything. __________________ I never tried to keep up with the Jonses
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#6
12-03-2006, 10:11 AM
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Texas BBQ Sauce
Ingredients 1 cup tomato ketchup 1/2 cup cider vinegar 1 tsp sugar 1 tsp chili powder 1/8 tsp salt 1 1/2 cups water 3 stalks celery, chopped 3 bay leaves 1 clove garlic 2 Tbsp onion, chopped 4 Tbsp butter 4 Tbsp Worcestershire sauce 1 tsp paprika dash black pepper Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. Note! The celery pieces that are strained out are excellent eating. Remus's Kansas City Classic Sauce Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest Ingredients 1/4 Teaspoon Allspice 1/4 Teaspoon Cinnamon 1/4 Teaspoon Mace 14 Teaspoons Black pepper ˝ Teaspoon Curry powder, oriental ˝ Teaspoon Chili powder ˝ Teaspoon Paprika 1/4 Cup White vinegar ˝ Teaspoon Hot pepper sauce 1 Cup Ketchup 1/3 Cup Dark molasses Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated. Memphis Magic BBQ Sauce Recipe By : Smoke and Spice by Cheryl and Bill Jamison Ingredients 3 Tablespoons butter 1/4 Cup minced onion 1 Cup white vinegar 1 Cup tomato sauce 1/4 Cup worcestershire sauce 2 Teaspoons sugar 1 Teaspoon salt ˝ Teaspoon fresh ground black pepper 1/8 Teaspoon cayenne Dash tabasco sauce The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.
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#7
12-03-2006, 10:46 AM
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Elise's Meat Loaf Recipe
1 cup of finely chopped onion 1 celery rib, chopped fine 1 Tbsp minced garlic 1 carrot, chopped fine 1/2 cup of finely chopped scallion (can substitute onion) 2 Tbsp unsalted butter 2 tsp salt (use 1 1/2 teas if using Italian sausage) 1 1/2 tsp freshly ground pepper 2 tsp Worscestershire sauce 2/3 cup ketchup 1 1/2 pounds of ground chuck 3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot) (NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.) 1 cup fresh bread crumbs 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves Preheat oven to 350 degrees F. In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. Form into a loaf and put into a retangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup. Bake meat loaf in oven for 1 hour. Serves 4 to 6.
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