[Sca-cooks] Favorite Venison recipes

[Jeanne Papanastasiou]

Honestly, I brought several spice mixtures.  See my aunt owns 500 acres
outside Montgomery, AL and we could hunt as much as we wanted.  BUT we only
did under 10 per season and we used the meat or made sausages and gave/sold
it.

I accidentally brought the 5 spice powder.  On each piece I'd try a
different spice.  Powdered only!  The dried leaves are too bitter after deep
frying.

Anyway, this idea came from one of my ALL TIME FAVORITE pork tenderloin
recopies.  Remember NEVER skimp on ingredients for a recipe!!!

1 pork tenderloin
1 tbsp butter - real stuff
1/2 cup good brandy
3 cups heavy cream
3 tbsp Dijon mustard
3 tbsp red currant jelly
ground sea salt, to taste
ground white pepper, to taste - you don't want the black specks

Heat heavy pan on fire (in Loser-ana we cooked with gas not electric),  Cut
pork in medallions, season (sea salt and white pepper), sauté medallions
until cooked, 3-5 min each side, remove medallions from pan and keep warm.
Deglaze with brandy, flame.  Add cream and start reducing, add rest of
ingredients.  Whisk well to cream everything.  When thickened add pork.
Heat pork thoroughly.

Serve with a pilaf or white rice and a green.  Voila!

Soffya
http://www.aeonline.biz/Links.htm

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Karen O
Sent: Thursday, February 13, 2003 5:56 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Favorite Venison recipes



Soffya declared:
> My favorite recipe is so UNperiod!  When we used to go hunting I'd bring a
8" cast iron skillet. After a fresh kill while daddy was hanging the deer
and wiping it down with milk, I'd start dinner.
> I'd put about 2 inches of good oil and put a sprinkling of water.  While
it was heating up I'd take the tenderloin, cut into medallions, dip in
Chinese 5 spice powder.  Then lay aside until oil starts popping.
> When oil starts popping (because of the water drops in it), I'd put the
medallions in and sear them for about 2-4 minutes each side or until it was
browned.<

    Your recipe  may not be that "unperiod."  The 5 spice powder
notwithstanding --tho a hunter from then may have used their own poudre
forte/spice mix.    What drew you to your conclusion?

Caointiarn

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks