[Sca-cooks] Venison Recipes Wanted
sclemenger at msn.com
Wed Oct 22 21:32:22 PDT 2008
I'd be glad to (about the mushrooms). When they start showing up (markets
aren't open until May), I'll price them and let you know. They dry pretty
easily and pretty fast.
One of my favorite dishes from a now-unfortunately-retired restaurant was (I
may mangle the Italian) "linguine con funghi et fromaggio." Fresh pasta, a
variety of fresh, local mushrooms sauteed in a mix of olive oil and butter,
served with, IIRC, toasted pine nuts, fresh parsley, and shavings of a good
parmigiano-regiano cheese. And pomegranate seeds in season. Simple and
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 22, 2008 10:27 PM
Subject: Re: [Sca-cooks] Venison Recipes Wanted
> On Oct 22, 2008, at 10:24 PM, S CLEMENGER wrote:
> > In a formal sense, perhaps, but out here, beyond the ken of NYNY,
> > "venison"
> > is used to refer to deer meat, while the meat of other critters
> > (moose, elk,
> > antelope) is referred to by the animal name, or, occasionally, as a
> > combination, e.g., "elk venison steak."
> Well, I'm not denying that that usage is out there. I'm just trying to
> explain to Stefan that it is, in fact, possible to use the word and
> not mean the meat of white-tailed deer, and still be correct.
> > Our farmers' markets are flooded with morels in late spring/early
> > summer.
> > Want me to buy some for you next year, Master A, and dry them?
> Oooh, baby! If you find yourself looking for a project when the time
> comes, I'm definitely in!
> "Most men worry about their own bellies, and other people's souls,
> when we all ought to worry about our own souls, and other people's
> -- Rabbi Israel Salanter
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