SC - Platina- Venison in Pepper Sauce- KINDA LONG

[Gaylin J. Walli]

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
Iasmin de Cordoba
iasmin at home.com
gwalli at ptc.com