|Hamburgers and Fries: An American Story|
|by John T. Edge|
Acclaimed food writer and cultural historian John T. Edge continues his sumptuous feast of a series on iconic American foods-with recipes included.
1 - 10 of 19 for venison ribs
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Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ...
To the 8 pounds of cut up deer ribs add 1 ounce ... level maybe varied to suit individual taste. Serves 8. Great served with potato salad and baked beans.
Arrange steaks in ... Pour sauce over venison; reduce heat ... spooning sauce over the meat 2-3 times during cooking. Add water if sauce becomes dry. Serves 6.
Mix and heat. Cook ribs in large kettle with 1 cup of water in pot and simmer for 3 to 4 hours. Add sauce after 2 hours.
1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. ...
In 4-quart Dutch ... set aside. Cook venison and onions in ... thickened. Remove bay leaf before serving. Stew beef may be used in place of the venison.
CORN BREAD: Preheat oven to 350°F. Line 13 x 9-inch baking pan with foil; grease foil. In large bowl, mix flour, cornmeal, sugar, salt, baking ...
Layer the cooked ... casserole. Saute the venison, celery, onion ... atop the wild rice. Bake, covered, in 350 degree oven for 45 minutes. Serves 6 to 8.
Mix flour and seasonings. Cut steak into 6 equal pieces. Dredge steak in flour then brown in oil until light golden color. Remove steak and drain on ...
Place venison, water, celery, ... dish. Cover with pastry crust; brush with melted butter and bake at 425 degrees until crust has browned lightly. Serves 6.
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