|Cook's Book of Sauces|
|by Christine France|
Making a sauce is an easy skill to master and this practical book explains all you need to know, showing you what ingredients to keep on hand.
1 - 10 of 20 for venison stick
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Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.
Melt 1/2 butter ... top with a venison chop. Add a ... mixture and 1 tablespoon sour cream. Seal. Place in 350 degree oven for 20 minutes. Serve in foil.
Place ground venison and water in ... bake 40 minutes. Serve with ice cream, whipped cream or a wedge of Cheddar cheese. Makes enough for two 9-inch pies.
Marinate venison in herb vinegar ... 1 1/2 hours. If desired, thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.
Dredge venison in flour and ... with a pastry crust (bake at 450 degrees) or with old fashioned dumplings placed close together and sprinkled with parsley.
Saute onions in butter until glossy. Add venison pieces and mushrooms. ... Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.
Brown meat, drain ... serve with garlic sticks. Cooking time ... serves 6. To break spaghetti, roll in dish towel then break up with hands into 2 inch pieces.
Make a flour ... powder. Cover the venison before cooking with ... at slow temperature (275 degrees) several hours. The longer it bakes the better it is.
Simmer on low burner, stirring occasionally. Bake pies at 425 degrees for 30 minutes on bottom shelf. Mincemeat can be frozen in jars. (Makes ...
Wash and scrub carrots and potatoes and diced into 3/4 inch chunks. Place in crock pot. Peel onion, dice and add to pot. Cut meat into 3/4 inch ...
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