|The Heligan Vegetable Bible|
|by P.D.A.McMillan Browse|
Old varieties of vegetables, saved by enthusiasts from the onslaughts of supermarkets and the EU grow at Heligan.
Results 1 - 10 of 11 for venison burgundy
Result Page: 1
Put in slow cooker and mix until well blended. Cook all day. This is also good without the wine.
Preheat oven to 350 degrees. Roaster pan required. Brown meat with 1 onion in bacon grease. Season with salt and pepper. Boil the rest of the above ...
Combine all ingredients and simmer until the vegetables are done. Soup is always better the next day.
Grind venison, veal and ... ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield: 6 servings.
Rub venison with salt and ... consomme. Stir in potatoes and lemon rind and mushrooms. Remove bay leaves. Simmer for 30 minutes or longer. Yield: 12 servings.
Brown meat in ... until vegetables are tender. Thicken liquid with 1/4 cup flour blended into cold water. Add burgundy, if desired and serve. Serves 10-12.
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 meat in cubes and mix in a 2 1/2 quart casserole with Kitchen Bouquet and cream of rice. Cut carrots in quarters, lengthwise. Add remaining ...
Dredge meat in flour. Melt butter in heavy skillet, brown meat over medium heat. Add soup mix, spaghetti sauce seasoning, bay leaves, salt and ...
Melt shortening in ... 5 minutes. Add venison; cover, reduce ... 2 hours. Add Burgundy, if desired. ... Remove bay leaf before serving. Yield: 8 servings.
Result Page: 1
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