[Sca-cooks] Venison . . .
Susan Fox
selene at earthlink.net
Thu Mar 8 21:21:20 PST 2012
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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