| 32 | 33 | 34 | 35 | 36 |
| 1 | 11 | 22 | 32 | 43 |
|
4
. Add two tablespoons sugar and 2 tablespoons seasoned salt to the liquid.
. Cut venison into 2-inch cubes. Add to the strained mixture. Let mixture stand
5
in the refrigerator for 24 hours.
6
. Sauté mushrooms, onions and leeks in butter until limp. Add gravy, garlic,
oregano and the remaining red wine.
7
. Fry salt pork until crisp. Drain. Add salt pork to mushroom/gravy mixture.
. Remove venison from marinade. Throw away marinade. Sauté venison until
8
brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole
and cover.
9. Bake at 350ºF for two hours or until venison checks done.
Serve stew over wild rice with cranberry sauce on the side.
Barbecue Young Goat
Don't laugh, but in this neck of the woods goats--pigs, too--escape from their pens in a
flash. When they do, all to often they revert back to their undomesticated state. If
captured by some neighbor down the road, attempts at domestication all to often fail,
and that goat gets out of its pen to roam again--just ask Farmer John. And that's the
truth.--Caj
Ingredients:
1
1
3
3
6
3
1
1
3
3
1
3
1
0 to 12 pounds goat
--8 ounce can tomato sauce
potatoes, quartered
carrots, sliced
whole cloves
cups water
tablespoon salt
tablespoon black pepper
tablespoons butter
cloves garlic, minced
tablespoon sugar
tablespoons apple cider vinegar
/2 teaspoon cumin
1
2
3
. Place cleaned pieces of goat in roasting pan.
. Sprinkle with salt and pepper; bake at 350ºF (uncovered) for 30 minutes.
. Place carrots and potatoes in pan around goat.
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