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Small Game
Soul Food" Brother Willie
"
When Willie was about 14, his Grandma bought him a .22 rifle with money he had
earned. His old bb-gun was relegated to the back of the closet, and fishing did not hold
the lure it once had; after all, now he could hunt small wild game indigenous to the poor
dirt tobacco farm where he lived. So, whenever he wasn't in school, doing chores at
home, working for his neighbors, and his grandma would let him he went huntin'. Yes, he
was a good shot. He had to be, ammunition was expensive, and if he didn't bring home
the "goods" more often than naught, he'd lose his huntin' privileges. 'Nuff said.
The following recipes appear in Soul Food Recipes. . .Learned On a North Carolina
Tobacco Farm by Willie Crawford, and are used with permission. FYI, you can find his
cookbook at http://chitterlings.com/. Thanks, "Soul Food" Brother Willie.--Caj
Venison Stew
4
1
1
2
3
2
3
pounds venison (I prefer hind quarter meat)
1/2 cups red wine vinegar
cup fresh mushrooms
tablespoons Lawry's Seasoned Salt
cups cooking sherry
cups beef stock
/4 cup pearl onions, trimmed
Pinch ground allspice
2
3
1
2
2
1
1
2
1
2
whole bay leaves
cloves garlic, crushed
cup celery
cups carrots
cups leeks
pinches ground oregano, chopped
pound fatback, diced
tablespoons sugar
small bottle cheap red wine
tablespoons butter
Preparation:
. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan.
Add bay leaves, allspice and vegetables.
1
2
. Bring to a boil for 30 minutes. Cool to room temperature. This can be done
overnight in the refrigerator, BUT allow to return to room temperature before
adding meat.
3
. Strain the mixture through cheesecloth. Discard the vegetables and spices in
the cheesecloth.
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