SC - Re: liqueurs

[LrdRas@aol.com]

In a message dated 6/28/00 5:18:22 PM Eastern Daylight Time, jasmine writes:

> 
>  Hauviette wrote in part for her venison redaction:
>  
>  >Partially cook the venison in the marinade by simmering 10 minutes.
>  
>  and also
>  
>  >Fry venison in bacon fat
>  
>  I would consider carefully watching these cooking times.
>  Venison cooks VERY fast. Overcooking will detract
>  from your dish. Not having personally *boiled*
>  the venison ahead of time, I can say that frying it
>  will cook it soundly from a bloody raw steak in
>  less than 4 minutes. Much longer than that and
>  you have a tough cut or bambi has been out in the
>  swamps sucking on frogs. :)
>  
>  I have tried recipes similar to this in the past and I've
>  found that the initial cooking in the marinade was enough
>  to cook the meat completely. I needed less than half of the
>  10 minutes and the frying lasted for a matter of seconds.
>  It could have been the size of the chunks of meat in my case,
>  but it all cooked VERY fast.
>  
>  jasmine


OOOHHHH YES! Lets just say the first attempt, oh, how to say 
this......SUCKED. Well, ok, not sucked but left much to be desired. I'll post 
the tragedy tomorrow. I know I'm being a tease, but the boys are chomping at 
the bit to get going. 

Hauviette