And now for the main course. Venison Meat Loaf
Ingredients: 1 Tbsp. vegetable oil One quarter cup butter 2 large onions, chopped 2 cloves garlic, minced 2 pounds ground venison 1 pound ground pork 2 carrots, grated One quarter cup fresh parsley, chopped 1 egg, beaten One half tsp. dried thyme Salt and pepper to taste Directions: Spread oil over the bottom and sides of a roasting pan. Preheat oven to 350 degrees. In a large skillet melt butter and brown onions and garlic. Transfer onions and garlic to a deep bowl. Add meats, carrots, parsley, egg, dried thyme and salt and pepper and mix together thoroughly. Transfer to the oiled roasting pan and shape into a loaf. Bake for 90 minutes or until juices run clear. If you cannot find venison, use lean ground beef or buffalo. And while we eat, let's talk. As noted above, you can substitute ground beef, buffalo or even some other type of meat for the venison. With the tough economic times we all seem to be facing, many of us are making substitutes out of necessity rather than choice. For example, I understand that fast food restaurants are doing well with the downturn while higher end eateries are suffering. People just can't afford to spend as much eating out. I imagine many people are eliminating eating out altogether. Even when eating in, it may become necessary to substitute meats or vegetables in many types of recipes if the price tag on selected ingredients is just too high. Cheaper cuts of meat are usually perfectly acceptable in most recipes. You may want to use an alternate preparation to ensure the correct tenderness, such as braising, but with the right method, any cut of meat will taste fine. Precut veggies are usually more expensive and hardly worth the extra charge. She Who Must Be Obeyed (my wife) has a friend who swears by squirrel as her meat of choice. This friend of She (FOS) takes the squirrel and puts it in a pressure cooker with lots of vegetables and some potatoes. After a few hours in the cooker, this FOS serves the squirrel on homemade biscuits to sop up all the gravy from the cooking process. This FOS has told me that she would prefer her squirrel and gravy on biscuits recipe to the finest steak in the most expensive restaurant. Steve Boodram --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
