[Sca-cooks] Venison . . .

[James Davis]

Not this version. There are those that do, but this is just a very  
clean fat source for cooking. I'm looking for the kind that tastes,  
because I'm otherwise getting so -little- fat that I'm supposed to eat  
a tablespoonful (it's a solid at room temp) twice a day, and the plain  
stuff is, well, tasteless.

Oh, I forgot to mention: it turned out fork tender, which I wasn't  
expecting. YUM! We can haz leftovers!

J.


On Mar 9, 2012, at 12:21 AM, Susan Fox wrote:

> Glad to be of service.  The apples sound nice.  Does coconut oil  
> give much taste of coconut?
>
> Cheers, Selene
>
>
>
> His Ex-Cellency wrote:
>> Thank you all for your input -- I'll be saving them up, because I'm  
>> told I can expect this sort of amount every couple of weeks for a  
>> few months, thanks to my butcher's generosity.
>>
>> What I did tonight was to marinate the meat in Shiraz for a couple  
>> of hours, season it fairly strongly with Poudre Forte (thanks for  
>> that reminder, Selene -- the "bambi bourginion" reference with the  
>> kick), and baked it. I served it with apples, fried in coconut oil,  
>> seasoned with Splenda's brown sugar blend (both materials trying to  
>> save some calories -- I AM on a bodybuilding diet) and with brown  
>> and wild rice with garlic, dill and basil, cooked in salt-free  
>> chicken broth). Also served a baby spinach salad.
>
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