Date: 11 Mar 94  20:20:25
From: Ed Harris
To:   Thomas Ciarula
Subj: Re: Venison Recipes

In a message of <Mar 10 19:46>, Thomas Ciarula (1:109/120) writes: 

 TC>Actually my favorite recipe is very simple.  Marinate the steak, chop
 TC>or roast in Italian salad dressing for 12 hours and cook on the grill.
 TC>Somehow there is never any leftovers.

I agree grilling is the best for tender cuts.  For cuts you expect might be 
tougher, the crock pot is good, and it lets you hunt while you cook. 


                        Ed's Red Hunter's Stew

Pat dry and flour a 2-lb. venison roast about 2" thick, and braise it on a hot 
grill or skillet to seal in the juices.  Slice up one large onion and two  
tomatoes.

Take a whole head of garlic, or about 1/2 oz. smack it  with the flat of a 
cleaver and remove the peel, throw it in the blender with a cup of dry red 
wine, (a Burgundy or Chianti is fine, but I generally use whatever I'll serve 
at the table, more likely a Merlot or Cabernet) a cup of extra virgin olive 
oil, a heaping teaspoon of oregano, a tablesppon of soy sauce and sixteen 
whole peppercorns.  Churn the whole thing up in the blender, and pour it over 
the venison roast in a crock pot, then place the onions and tomato on top. 
After about 2 hours add a half head of cabbage, four potatoes, a diced green 
pepper, a handful of carrots and two cups of water.

Cover the pot, and go hunt all day while it cooks.   Feeds four to six hungry 
hunters.


In Home Mix We Trust, Regards, Ed
 

--- msged 2.05
 * Origin: Home of Ed's Red (1:109/120.3006)

