[Sca-cooks] Persimmons

[Ana Valdés]

Do a tagine, Moroccan stew with venison, persimmons, raisins and plums. I am
sure the Florilegium (the SCA Bibel :) has lot of recipes!
Ana, envious

On Sun, Nov 23, 2008 at 7:08 PM, Jane Merrilees <janemerrilees at yahoo.com>wrote:

> Milords and Miladys,
> I have been lurking for a few months and have learned sooo much. I come to
> you now for...
> Help!
> I have been gifted with a half gallon of small, wild persimmons. Can't
> remember if they should be cooked prior to pulping. Also have thought of
> drying them whole and/or mixing with some ground venison. (I have about two
> pounds.) As discussed in jerky. The persimmons need to ripen for a few days
> and the venison needs to thaw. But I will need to do something when the time
> is right!
> Any suggestions would be welcomed,
> Elspeth of Myrge Laese
> SW Virginia
>
>
>
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