Special Interests - Groups & Societies > The Pantry

Recipes (Meat dishes)

<< < (4/4)

Sir Charles deMouton-Black:
SAUSAGE GRAVY


   There is no standard recipe for this classic "soppy" and you may use any kind of loose sausage you have.  My favorite, however, is 75% ground Moose mixed with about 25% ground pork.  Then it should be highly seasoned with sage, cayenne, salt, and black pepper.

Ingredients

    - 2 pounds (more or less) seasoned sausage meat
   - 1/4 cup of flour (approximate)
   - 2 to 3 pints of sweet milk

Preparation & Cooking

    Crumble and fry the sausage over medium heat.  If sausage meat is "dry" add 2 or 3 Tbl of bacon fat or oil.  When the meat is browned, gradually add some of the flour and rub it into the hot fat until well blended.  Slowly add the milk, stirring all the while, and simmer to desired thickness.  Serve bubbling hot over broken open biscuits.

… and if you run short you'd best slip away into the bush because they're going to come looking for you with a rope!

Charles Isaac:
The swamp deer around here leave a lot to be desired, gamey tasting swamp critters that they are. Nothing like those fat and tasty Yankee deer!

Anyway, to insure your venison is tender and edible without knowing the quality, I would make it into Sauer Braten as that is what I sometimes do to the deer meat from around here. Now, Sauer Braten recipes are numerous as recipes for beef stew and spaghetti sauce, but here is one I learned from a crazy German woman. It works well and is traditional to boot!

Take about 5 to 10 bay leaves and throw them in  a dish.
Add a large chopped onion,
1 teaspoon of pepper and a teaspoon of salt.

Throw the meat in there and toss it around then cover the chops with clear vinegar, or German spiced vinegar if you find some and toss it around some more.

Cover and let it set in the refrigerator for 3 days, turning the meat once every day.


Preheat oven to 350

Pull out the chops (throw away the marinade) and place them in a covered baking dish and bake 1 to 1 1/2 hours or till tender (depending on thickness of chops)

Drain the juice into a two cup measure, scraping the pan if need be and add enough cream (or skim milk if you want)
to make 2 cups. Pour it in a small pot. Add a little parsley for color if you want

Pulverize into powder 5 ginger snaps and stir them into the sauce. This is to thicken it

Stirring constantly on high heat, bring it to a boil.

Stir in more ginger snaps if it is not thick enough and return it to a boil.

Salt and pepper to taste.  Other spices may be added, but go easy!

Pour the sauce over the chops on a serving dish

Serve with egg noodles.

By the way, like spaghetti sauce and beef stew, it tastes better reheated the next day. Good Luck!

From Delmonico:
Any way you'd cook pork chops is good, but keep the heat down and do them slow.  I just brown them in butter and braise them myself, I make cream gravy out of the drippings and put it over the meat and biscuits.  My favorite meal in the whole world.

From Rowdy Fulcher:

I love to cook deer meat over a wood fire and I like to have some sassafras burning . Cook it slow and some salt and peper and it's GREAT . The key is the smoke .

From Ranch 13:

Thaw them out, get all the blood drained out.
 sprinkle with Mrs. Dash, salt and a couple dollops of Lea&Perrins Worchestire
 Dredge in floor.
 Hot skillet with a tad of oil (crisco, lard, bacon grease etc) throw them in, sear and brown both sides. turn the heat down,add just a bit of water,cover and let them simmer until done.
 Make gravy from the fixins in the skillet, serve with taters, and bisquits .

From DRcook:

For future reference, it's best to debone venison, instead of cutting through it with a meat saw. The
bone marrow in deer goes rancid on being exposed to air, and imparts some of the so-called "bad,strong
or gamey" taste to deer.

Additionally, if you scrape off all the fat, that helps also

I like to take bacon and wrap the deer meat with it and broil it, or grill it, etc. The bacon fat puts some
of the lost moisture back into the deer meat, keeps it from drying out and getting tough and adds
some flavor.

The last time I went hunting, I hauled out a couple does that must have weighed over 300 lbs. My
dogs weigh over 100, and they were at least 3 times as big as my dogs. Corn fed does are superior
in taste to a buck that is all nasty tasting from being full of testosterone.

From Pony Express:

Dave's right, de-bone it before you freeze it, and remove as much fat as possible. I don't cut mine that thick, either, just about 3/4" for mine.If it's a trnder cut, just salt pepper and fry a little bit in a little oil. Can dredge in flour, or not, I do it both ways.My wife, who is from Philippines, likes to marinate it in a bit of soy sauce-vinegar-lime juice, and then sautee some onions in the leftover mixture to serve with it. They call that "bistek" when done with beef, I guess this would be "Venstk"

Delmonico:
.

Advertising:
amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "cascityinassociw"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "My Amazon Picks"; amzn_assoc_linkid = "e1151a28516e5a854211a2c6e0e85add"; amzn_assoc_asins = "B0C27CJTNW,B0BF12N3V9,B08BH4BD2J,B004UR76K6";

Delmonico:
.

Navigation

[0] Message Index

[*] Previous page