SC - Venison recipe request

[Elaine Koogler]

Yes, please....

Kiri

CBlackwill at aol.com wrote:

> In a message dated 4/22/00 3:12:56 PM Pacific Daylight Time, stefan at texas.net
> writes:
>
> > Balthazar of Blackmoor gave what sounded like a wonderful recipe for
> >  lamb and then in a later message said:
> >  > Oh...Venison.  Guess I should read the Subject line before I type, eh?
> >  > Disregard that Lamb and Guinness post.  Ooops.
> >
> >  Well, yes or at least retitled the message. None-the-less, you recipe
> >  sounds delicious and I've saved it for my lamb-mutton-msg file and
> >  to possibly try sometime. If my wife liked lamb the latter would be
> >  easier to do. :-( A leg of lamb will take awhile to eat if it's
> >  just me eating it.
>
> Actually, Stefan, this may be just the recipe to change her mind!  I have won
> over four of my encampment with this very recipe (one of which did not even
> know it was lamb until I told her).  For the first few times, try making it
> with lamb chunks (like stew meat) which you have browned very well, before
> adding the other ingredients.  The combination of lamb, rosemary, garlic and
> Guinness is one of those magical culinary one-two punches.  Like coffee and
> doughnuts, or curried chicken and apples.  I also have a recipe I created for
> a medieval-style pork roast (notice I did not say "period") which has won
> over everyone who has eaten it.  It's stuffed with dried apricots, dates,
> raisins, honey and almonds.  I'll post it if you'd like to try it (although
> that was pretty much the jist of it in the previous sentence.)
>
> Balthazar of Blackmoor
>
> Such a strange fascination, as I wallow in waste
> That such a trivial victory could put a smile on your face.
>                                         - Mark Burgess
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