Thursday, October 25, 2007
301 Venison Recipes The Ultimate Deer Hunter’s Cookbook Copyright 1992
2 pounds of venison roast
4 tablespoons of margarine
1 small can sliced mushrooms
1 medium onion
1 ½ cups beef broth
1 can cream of mushroom soup I used the low-fat version
2 tablespoons Worcestershire sauce
1 tablespoon teriyaki sauce
6 tablespoons flour
1 cup sour cream
4 cups hot cooked noodles
Dice onion and sauté with can of drained mushrooms in 2 tablespoons margarine. Remove from pan. Slice venison into ½-inch by 2-inch strips. Add the rest of the margarine to the pan with the venison strips and brown. Remove venison from pan. To the pan add the flour, beef broth, cream of mushroom soup, Worcestershire sauce, and teriyaki sauce. Cover and let simmer for 15 minutes. Return to the pan the onions, mushrooms and venison and let simmer for about 1 ½ hours, or until the venison is tender. Stir in the sour cream just before serving. Pour over hot noodles and stir.
Although I soaked this meat all day, usually I soak it overnight. It was still a tad bit gamey. It helped that I made this the night before we ate it. It mellowed out but I still had it in my head that it tasted too strong. My son asked for seconds and thirds and my husband liked it so I think it was more of a mental thing with me. The sauce was great. You could easily do this with beef or pork.
I was actually starting to worry that I might never go back to Costco. I know, a strange thing to worry about but as much as I enjoy it, I need to be able to justify the expense. However, after this week's grocery shopping I'm ready to hit Costco again. The grocery store circular looked so promising, with such low prices on the loss leaders in the meat department. But the pork that was on sale was so fatty that the price didn't seem too good afterall. And once again, they had cube steaks and beef cubes on sale and the cube steaks I saw weren't on sale and there were no beef cubes at all. At least I know when I go to Costco, everything is at a decent price and it's really good quality and I don't have to spend 15 minutes searching for items that are supposed to be on sale but aren't even there (and yes, I could get a raincheck but that doesn't help me when I already have a menu planned with that meat).
I noticed another price increase this week. The lunch meat I usually buy if nothing better is on sale went from $2.99 to $3.49. A 50 cent jump. A 17% increase. Yikes.
I did make an impulse buy - reduced fat pumpkin spice egg nog. It's like drinking pumpkin pie! Totally worth it.
Blast From The Past: The New York Reuben from May 2007. I've been craving a Reuben or a Rachael.
Question of the Day: Do you like egg nog?