[Sca-cooks] Cooking venison

[Sue Clemenger]

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.
--Maire

----- 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
haunch
> whole???
>
> Ideas?
>
>
>
>
> Jo (Georgia L.) Foster
> jo_foster81 at hotmail.com
>
> Never knock on death's door........ Ring the doorbell and run. He hates
> that.