Venison???????????????????????… - how much is a saddle of venison cost
I just got a saddle and neck in a frozen instant 2Know Search 2cook and a good recipe 4both
Wednesday, February 3, 2010
How Much Is A Saddle Of Venison Cost Venison???????????????????????…
4 comments:
Braised venison.
3 to 4 pounds of venison
1 / teaspoon garlic powder 2
Pepper 1 / 4 c. Tea
3 tablespoons vinegar
5 or 6 slices of bacon
4 potatoes (peeled and diced)
6 to 8 carrots (scraped and fragmented)
Water 1 / 4 to 1 cup
Currant sauce
1 / 2 cup butter (or margarine)
1 cup red currant jelly
1 1 / 2 cup cranberry juice
Mix with garlic, pepper and vinegar, barbecue rub. Pierce meat, meat with a fork. At the plate and slices of bacon in the meat industry. Bake, uncovered, at 350 ° C for 1 / 2 hours. Add water if necessary. At the end of cooking, place the vegetables around the stove, add the currant sauce and Cook 1 to 1 1 / 2 hours (depending on how you like) to eat meat.
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Roasted saddle of venison sauce Rich
2.25 kilograms (5 pounds) a saddle of venison
110 g (4 oz) butter
2 cups red wine
Bacon (to cover the saddle)
1 tablespoon juniper berries
Salt and pepper to taste
Gravy
300 ml (half pint) of beef or game stock
150 ml (¼ liter) of red wine or Port
2 teaspoons
1 tablespoon juniper berries
2 tbsp cornflour dissolved in water 2 tablespoons of tea
Salt and pepper to taste
Preheat oven to 200 ° C, 400 ° F: Gas 6
Rub salt and pepper in the saddle of venison.
Cover the saddle with the bacon slices, Keeping Up with kitchen string if necessary.
Place in a large pot with a tight cover.
Add the juniper berries and a glass of red wine.
Melt the butter in a saucepan and pour over the chair.
Cover and place in preheated oven.
Bake for 10 minutes per pound or 15 minutes per pound for a fairly common occurrence.
While cooking, baste the meat with the butter and add the second cup of wine as the first ordecreased.
Remove the lid of the pot allowing in the last 20 minutes, the common brown.
Once the process finished, remove meat from the pan and rest in a warm place.
Gravy
Cutting fat from skillet.
Add broth, wine or port, red currant and juniper berries, remaining juices in pan.
Simmer over medium heat for 5 minutes while stirring constantly, scraping the bottom of the ice tray.
Remove from heat and add flour, stirring well.
Return to heat and slowly bring to a boil, stirring constantly until the sauce thickens.
Season to taste and warm in a sauce boat.
Serve with potatoes and some sauteed mushrooms and seasonal vegetables.
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Venetta Roast
Ingredients
1) Neck Deer Meat
2) seasoned salt
3) Seasoned Pepper
4) garlic powder
5) Oregano
6) Basil
7) bay leaves
8) cracked black pepper
Preparation
1: Remove the air-enom the lower neck. With her face up, use the tip of the knife on the meat from the bones, separated from the yellow rope that works (see Figure 1 below) in the upper neck. Turn around your neck and remove the meat in the same way the other side of the neck. With the tip of the knife, carefully remove the yellow wire (see photo 2 below), hold the neck in one piece.
2: spiced up the collar of the season with seasoning salt, pepper, garlic powder, basil, oregano, crushed 1 bay leaf.
3: Wrap the neck and tie with butcher twine.
4: Mix equal parts of crushed seasoned pepper and black pepper. Sprinkle the outside of a sweet aroma of roasted or grilled role in the mix for a more traditional flavor.
Cooking
Set on the low electric oven and cook for a minimum of eight hours. If frozen for overtime.
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Crock Pot Wild BBQ
3 pounds beef stew and game
1 cup chopped onion
4 garlic cloves, finely chopped
1 cup wine vinegar \\ \\ \\ \\ \\ \\ \\ \\ u0026lt;br> 1 / 2 cup Worcestershire sauce
2 v. Tea. Natural Choice ® meats Lawry Spices
2 v. Tea. Seasoned salt
£ 1 Bacon
2 cups tomato sauce
1 / 2 cup molasses
1 / 2 cup brown sugar
Preparation --
Place venison, onion, garlic, vinegar, Worcestershire sauce and spices in a clay pot. Cook is a high soft for 1 to 2 hours or until the meat. Fry the bacon and crumble or chop. Add bacon, tomato sauce, molasses and brown sugar. Turn crockpot to low and heat for the rest of the day. Serve over rice, potatoes or toast.
They treat it like beef. Whatever U can do with beef or venison, with the advantage that it is eating too much rarer, with no worries.
I cook like a roast. You can list potatoes and carrots and onions. And I add garlic and / or garlic to salt.
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