|Cheese: Cook's Kitchen Reference|
|by Juliet Harbutt|
A comprehensive guide to the world's best known cheeses. Over 200 color photos and recipes along with a guide to buying, storing and serving cheese.
1 - 10 of 22 for the bottled venison
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Cover venison with water, spices ... out other ingredients. Cover pulled meat with barbeque sauce and simmer. Serve on heated buns with slaw if desired.
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 ...
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.
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.
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.
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.
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.
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 ...
Result Page: 1
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