Deer Meat

[Pathfinder1]

Hi...


Some very interesting...and very tasty "looking" recipes here.

Being a stove-top chef, I have cooked meats with similar recipes by braising (cooking barely at a boil) them in a Dutch oven or similar on the stove-top, after marinating (in my case, I marinate for four days).

I braise for about four hours, turning out an excellent pot roast or saurbraten. The main ingredients in my marinade are red wine and vinegar, plus many lesser ingredients.




Phrase for use when traveling through hostile areas of the Persian Gulf:

"Shomaeh fekr tamomeh oeh gofteh bande". (I agree with everything you have ever said or thought in your life".

[Pathfinder1]

[QUOTE=rayne;56281]I ended up with 3 shoulders this year





Gee, I'll bet you had a hard job finding suspenders...!!