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681
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Fri March 18, 2005
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Description:
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MORE THAN A COOKBOOK, FUN TO READ
This are more than cookbook— it's fun to read, too. More than 200 recipes in the book. Emphasis is on venison, but there are recipes for appetizers, main dishes, soups and stews, sauces and marinades, canned and pickled, plus "go with" dishes to complement any meat course. Field-dressing tips! Butchering, wrapping, freezing, thawing tips! Boning and trimming tips! Jerky and sausage recipes. Birds and fish. Enjoy!
Examples of recipes:
MEAT HORS D'OEUVRES
(To Heck With Gravy, pg. 2
submitted by George & Carolyn Zanoni, Grafton, WI)
Use steak from venison or antelope; cut into strips 2" long and 1/2" wide. Sprinkle with salt and pepper to taste. Dip in beaten egg. Using shallow dish, press meat firmly into cracker crumbs to make them adhere.
Refrigerate for 15 minutes, or as long as 1 hour if desired. Then fry until golden brown in 1/2 cooking oil and 1/2 margarine (or butter) that is about 1/4" deep. Turn several times, until pink is almost gone. These will hold 1n 250 oven for 1/2 hour or longer and still be very tasty, but they rarely last that long! Allow 1/4 lb. meat per person.
RECIPE TIP:
(To Heck With Gravy, pg. 105)
TWO METHODS OF MEAT COOKING
Dry Heat: roasting, broiling, pan broiling, frying. Use roasting for round, loin and shoulder; broiling or frying for more tender steaks and chops.
Moist Heat: braising, stewing, pressure-cooking. Use moist cooking for shoulder, neck, breast, rump, shank, and flank.
Dry heat methods are preferred for cooking the kinds and cuts of meat that are naturally tender. Moist heat is preferred for the less tender meats as it helps to soften the connective tissue.
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Keywords:
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To Heck with Gravy Glenn Judy Helgeland Book recipe
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