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#3094222 - 12/24/12 06:39 PM Re: Looking to do.... [Re: FULLDRAWXX75]
Savage Shooter
8 Point

Registered: 11/24/08
Posts: 2155
Loc: Shelby Co, Tn

Sounds good Fulldraw. I assume the P&B is because of some type of flavor addition. I will give this a whirl on Wednesday and let ya know how I like it.
People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf.
George Orwell

#3094599 - 12/25/12 07:12 AM Re: Looking to do.... [Re: Savage Shooter]
12 Point

Registered: 01/29/07
Posts: 6265
Loc: Adirondack Mtns, NY

 Originally Posted By: Savage Shooter
Sounds good Fulldraw. I assume the P&B is because of some type of flavor addition. I will give this a whirl on Wednesday and let ya know how I like it.

This recipe is supposed to be a very quick and easy dinner/camp meal. As you can see there is not a whole lot to it, but the result are fantastic. The pork & beans help to add a little thickening action to the soup and the beans are already pre-cooked per say.

Like I said above, you can add any type of additional veggies or spices you may like to give it a little different twist.

I hope you enjoy it

“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein

#3095976 - 12/26/12 10:24 AM Re: Looking to do.... [Re: memfuzz]
4 Point

Registered: 08/30/12
Posts: 314
Loc: mcminnville tn

 Originally Posted By: memfuzz
"An easy to make summer sausage that is cooked right in your oven! It is nice to give away in gift baskets, and you can add or omit spices to suit your taste."
5 pounds ground beef
5 teaspoons sugar-based curing mixture
(such as Morton® Tender Quick®)
1/4 cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
1/2 teaspoon hickory-flavored liquid
1. In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. On the fourth day, preheat oven to 200 degrees F (100 degrees C).
3. Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

How well will this work with ground venision should you add fat?
My biggest worry is that my wife (when I’m dead) will sell my fishing gear for what I said I paid for it.

If fishing is interfering with your business, give up your business

#3096015 - 12/26/12 10:57 AM Re: Looking to do.... [Re: striperhunter90]
10 Point

Registered: 08/22/06
Posts: 2701
Loc: Bartlett, TN

x2 on the meatloaf suggestion

Also, my wife makes killer enchiladas with either ground or steaks. You can make the sauce from scratch with online recipes, or buy canned enchilada sauce for faster results.

We usually sautee onions and bell peppers with the meat (mixed with some taco seasoning), add sliced black olives and mushrooms if we have them. Each tortilla shell gets rolled up with all that filling (and some grated cheese), and the enchiladas are just stuffed side by side in the casserole dish (we usually can fit 5 or 6 in there). The whole thing is topped with enchilada sauce and grated cheese, and baked in the oven to melt everything together.
I'm hungry and tired. Don't poke my belly.

#3096545 - 12/26/12 06:20 PM Re: Looking to do.... [Re: Crosshairy]
14 Point

Registered: 11/06/09
Posts: 9856
Loc: Memphis

Greek stuffed grapeleaves are a staple in Momma TAFKAP's kitchen. The Greeks typically use lamb, so the venison wouldn't be a dramatic change. Google "dolma" or "dolmares" for some help. Many restaurants just serve a spiced rice only recipe as an appetizer, and they're generally served cold. But as a main course dish, they're served hot, and with a lemon-dill sauce.

Mom hasn't used a recipe in years, but has been going on memory based on watching a chef in Greece show her how to make them...many years ago.

The meat filling is basically a meatloaf mix, without the eggs and bread crumbs. To hold it together, they use cooked white rice. The rice isn't a central ingredient, so only use enough to hold the meat together. Basic spices will be salt, pepper, and dried herbs (oregano, basil, and dill).

You can find jarred grape leaves in the international section of most city grocery stores. A spoonful of filling placed in the center of one grape leaf is all you need. Roll it up into a single piece, and place it in a large baking dish. They're cooked in the oven, generally steamed in a bit of chicken broth, and covered very tightly for about an hour.

The sauce is lemony, with just some dill as a flavor kick....the liquid base is chicken stock. Thicken a bit with corn starch until it's the consistency of maybe a thin gravy. Serve with white rice, and generously spoon the sauce all over.
Everything important in life was learned from Mary Jo Kopechne.

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