|The Complete Book of Outdoor Cookery|
|by Helen Evans Brown|
This volume showcases the uniquely thorough and simple guidance of James Beard and Helen Evans Brown on how to take the best of the kitchen and di...
Results 1 - 10 of 22 for the bottled venison
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Place roast in 10 quart pot. Pour over vinegar and an equal amount of water, bay leaves and onions. Soak for 3 days in cool place. Turn meat over ...
Combine wine and ... and pour over venison in a large ... least 24 hours, turning the meat occasionally. Cut gashes in the meat and press in strips of fat.
Marinate venison in all but ... Remove venison and onions and place in slow-cooker (crock pot). Pour in barbecue sauce. Cook on low setting for 7-10 hours.
Marinating: Cut venison into strips 1/4 ... mess. Poke toothpicks through and hang on racks. Dry meat for 4 hours or more until it is hard enough to suit.
Mix meat and hot water together. Add onions, catsup, vinegar, and sugar. Cook until tender. Add spices. Use cornstarch to thicken. Cook a little ...
Marinate a rump of venison for 24 hours ... for lamb, basting with "4 Roses" while it cooks in oven. When done, throw away the meat and drink the gravy.
Cut venison in narrow strips ... thickness of Jerky and degree of dryness desired). In Microwave: 1 1/4 hours on lowest temperature. Rotate every 20-30 minutes.
Cover venison with water, spices ... out other ingredients. Cover pulled meat with barbeque sauce and simmer. Serve on heated buns with slaw if desired.
Mix all ingredients and pour over venison as a marinade. ... until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.
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