[Sca-cooks] Cooking venison
mooncat at in-tch.com
Mon Oct 30 18:30:05 PST 2006
Yummmmmm.....(maire makes happy humming noises) About the only thing we ever
did with the antelope Dad got every Fall was a few chops/steaks, and some
burger. A garlic-studded roast sounds yummy. Antelope and deer are pretty
lean, though, so you might consider larding the roast before-hand.
----- Original Message -----
From: "Georgia Foster" <jo_foster81 at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Monday, October 30, 2006 9:31 AM
Subject: [Sca-cooks] Cooking venison
> I have been reading with interest the posts regarding wine marinade for
> venison. In just a few short months, I will be preparing a feast for
> Candlemas that is developing for it's-self the moniker of "The MEAT Feast"
> There will be the standard three, beef, pork, and chicken, but there will
> also be Elk, Deer, and . courtesy of my modern-job boss, Antelope.
> Now, upon receiving this gift, I had intended to slice, dredge in seasoned
> flour and breadcrumbs, and then fry,
> Now this gets ol' Long John to wonderin . What sort of wine, or perhaps
> other marinade would be best suited to the preparation of the Antilocapra
> americana also called the Pronghorn Antelope.
> How might it be if I were to marinade, garlic stud and slow-roast the
> Jo (Georgia L.) Foster
> jo_foster81 at hotmail.com
> Never knock on death's door........ Ring the doorbell and run. He hates
More information about the Sca-cooks