Archive for February, 2010
BARBCUED VENISON TENERLOIN
Monday, February 8th, 20101 deer tenderloin (1 ¼ lb.)
2 tablespoons butter or shortening
Barbecue Sauce:
1 cup ketchup ½ cup water
2 teaspoons vinegar ½ cup chopped celery
2 tablespoons grated onion 1 ½ teaspoons salt
¼ to 1/2 teaspoon Worcestershire, as desired
Cut tenderloin into slices 1 3/4 inch thick (about 6). Trim off any strong fat or tough membrane. Heat butter in a skillet and brown slices of deer quickly. Meanwhile, comine remaining ingredeients and pour over hot meat. Place uncovered in a moderate oven (350 F) for 1 hour. Baste meat occasionally with the barbecue sauce and turn once during the baking. 6 servings.
Saturday, February 6th, 2010
BRAISED VENISON OR ELK CHOPS IN
MUSHROOM GRAVY
4 GOOD- SIZED LOIN CHOPS (WEIGHT ABOUT 1 ½ LB.)
1 CUP WATER
1 10 ½ Oz. can mushroom
1 ¾ teaspoon salt soup
1/16 teaspoons butter or margarine
2 drops Tabasco or other hot sauce
Wipe chops clean with a damp cloth and trim off any strong smelling fat. Sprinkle chops with salt and pepper. Use a skillet with tight-fitting cover. Brown chops slowly (uncovered) on both sides in heated butter. Add ¼ cup of the water, cover and simmer 15 minutes, then add ¼ cup of the water, cover and simmer 15 minutes, then add ¼ cup more water and again cover and simmer 15 minutes. Next add the rest of the water and the soup. Cover and continue cooking very slowly for half an hour. Last add sherry and Tabasco sauce. Serve at once. 4 servings.
ROAST BEAVER A LA MICHIGAN
Wednesday, February 3rd, 20101 Beaver Sliced Onions
Baking soda Strips of bacon or salt pork
Salt
Remove all surface fat from beaver. Cover meat with a weak solution of soda and water (1teaspon soda to 1 quart of water). Parboil by simmering gently for 10 minutes. Drain, place meat in roaster, sprinkle with salt, cover with sliced onions, strips of bacon, and roast in moderate oven (350 F) until well done. Serve at once. Beaver should be cooked until the meat almost falls off the bones.
ROAST BEAVER*
Wednesday, February 3rd, 2010
Take pains to remove every speck of fat on the surface, soak in vinegar water overnight (1/4 cup vinegar to enough water to cover the meat). Wash in cold water, place in roaster and cut several slits in the lean meat. Sprinkle with salt and pepper and put 4 strips of fresh side pork 1/2-inch thick over the slits and dust with a little flour. Put about ¼ cup of water in pan and roast with lid on until half done. Add more water if needed to prevent pan from going dry. Cut very fine, equal parts of onion, celery and carrots, enough to fill one cup and sprinkle over the meat. Finish roasting with the lid off until meat is tender. Make gravy by adding water and flour to the juices and vegetables in the pan. Serve at once. Beaver should be cooked until the meat almost falls off the bones.
Note: Roast beaver in moderate oven (350 F).
