[Sca-cooks] Venison . . .

[Jim and Andi Houston]

Sliced very very thin and made into bulgogi!!

Madhavi

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Thursday, March 08, 2012 6:18 PM
To: SCA-Cooks maillist SCA-Cooks
Subject: [Sca-cooks] Venison . . .

Jared asked:
<<< I have acquired 5 lbs of venison "pieces" that I wanted to saute'  
and
serve over wild and brown rice. My fiancee didn't like my original plan for
onions and mushrooms. I expect another 5 lbs. of tenderloin next week (my
local butcher is a hunter, and can't sell the venison, even though he has it
professionally butchered, so he gives it to loyal customers -- it's one of
the things I DO like about small-town Kentucky).

Any ideas for seasoning and/or sides? >>>

In the FOOD-MEATS section of the Florilegium:
venison-msg       (80K)  3/17/11  Medieval and modern recipes for  
venison.
http://www.florilegium.org/files/FOOD-MEATS/venison-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas
StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****






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