[Sca-cooks] Cooking venison
Georgia Foster
jo_foster81 at hotmail.com
Mon Oct 30 08:31:12 PST 2006
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 its-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.
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