[Sca-cooks] Venison . . .

[James Davis]

Ooh, I'll have to try that next time ..  .

On Mar 9, 2012, at 5:30 PM, Jim and Andi Houston wrote:

> 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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