Looking for a good recipe

[Shela Tansper]

I managed to get a clear shot at a deer in the orchard this morning, it didn't look very well when i had it in the sights but now i realise it had been eating the windfall apples that had been on the ground fermenting and it was in fact drunk.

I have skinned and gutted it but before i go any further i thought i would ask for recipes and what are the best cuts to get off a deer.

[Jo Freddie]

Re: Looking for a good recipe

I managed to get a clear shot at a deer in the orchard this morning, it didn't look very well when i had it in the sights but now i realise it had been eating the windfall apples that had been on the ground fermenting and it was in fact drunk.

I have skinned and gutted it but before i go any further i thought i would ask for recipes and what are the best cuts to get off a deer.

Venison Pasta
"A little knowledge is a dangerous thing" they say and no more so than in pasta cooking, for pasta in the wrong hands can be a disaster. The most common mistakes when cooking pasta are:

1. Cooked with oil in the water
2. Under cooked
3. Overcooked
4. Refreshed under running water

For the best possible pasta and pasta dishes:

1. Never add oil to the cooking water, it is an old wives tale, it is not required and a waste of good oil
2. Use an oversized saucepan (the bigger the better) with water that is on a rapid boil
3. Only slightly salt the water; too much can possibly make the pasta tough
4. Add/cook the pasta in small batches (5 portions maximum). The water should come back to a rapid boil within two minutes
5. Stir the pasta until the water comes back to the boil; this coupled with the previous steps will prevent the pasta from sticking together and negate the need for oil
6. Allow to gently boil until the pasta is cooked, to test if pasta is cooked:
   • remove a piece from the water
   • gently squeeze
   • when the pasta is cooked it will break easily
   • this should be done after approx. 4 minutes and every minute thereafter
7. Once cooked, remove from the water and allow to drain in a colander or similar: DO NOT run any water over it! This bad habit washes away the essential starch that is clinging to the cooked pasta; it is this starch that will allow the sauce to cling to it and prevent it from running all over the service plate
8. As pasta only takes a matter of minutes to cook there is no reason to cook ahead of time (unless cooking in bulk…say for 30 people plus)
9. This cooked and drained pasta should then be placed into a warm bowl, the sauce added and tossed through or place the pasta straight into the sauce if the pan is large enough to allow tossing
10. If more pasta is required immediately, remove the pasta with tongs or place the colander over another saucepan so as to retain the water. The water should re-boil in a minute or two.

Ingredients for Venison Pasta Puttanesca

venison tenderloin 150 gm
olive oil - extra virgin 200 ml
garlic cloves 4 pc
olives - kalamata 10 pc
capers 50 gm
sun dried tomatoes 4 pc
fresh red chilli 1 pc
tinned Italian tomatoes 400 gm
anchovy fillets 6 pc
basil leaves 1 cup
spaghetti 1 pkt
Maldon sea salt sq

How to make Venison Pasta Puttanesca

1. Season the venison with salt and freshly milled pepper
2. Gently warm half the olive oil in a sauté pan and seal the venison, remove and set aside
3. Add the sliced garlic cloves and allow to sweat to release the aroma (do not allow to brown)
4. Add the pitted olives, capers, sun dried tomatoes and chilli (cut into julienne) and toss to warm through
5. Add the roughly chopped tomatoes with the juice and allow to simmer to reduce to a sauce consistency
6. Gently stir through the rinsed anchovy fillets
7. Place the cooked, drained spaghetti (see overleaf) into a warm bowl, pour over the sauce and gently toss together
8. Slice the venison and toss through
9. Rip the basil leaves and toss through just prior to serving (to avoid the basil discolouring)

Legend:

lt = litres
ml = millelitres
kg = kilograms
gm = grams
tsp = teaspoon
tbs = tablespoon
sq = sufficient quantity (add to taste)
pc= piece, meaning a whole one of

[Sister Charli]

Re: Looking for a good recipe

I managed to get a clear shot at a deer in the orchard this morning,

Oh .... how lucky for you that the Lord sent this deer for your table.

Genesis 27:3 (King James Version)
3 Now therefore take, I pray thee, thy weapons, thy quiver and thy bow, and go out to the field, and take me some venison;

[Pastor Ezekiel]

Re: Looking for a good recipe

Venison Pasta
"A little knowledge is a dangerous thing" they say and no more so than in pasta cooking, for pasta in the wrong hands can be a disaster. The most common mistakes when cooking pasta are:

1. Cooked with oil in the water
2. Under cooked
3. Overcooked
4. Refreshed under running water

For the best possible pasta and pasta dishes:

1. Never add oil to the cooking water, it is an old wives tale, it is not required and a waste of good oil
2. Use an oversized saucepan (the bigger the better) with water that is on a rapid boil
3. Only slightly salt the water; too much can possibly make the pasta tough
4. Add/cook the pasta in small batches (5 portions maximum). The water should come back to a rapid boil within two minutes
5. Stir the pasta until the water comes back to the boil; this coupled with the previous steps will prevent the pasta from sticking together and negate the need for oil
6. Allow to gently boil until the pasta is cooked, to test if pasta is cooked:
   • remove a piece from the water
   • gently squeeze
   • when the pasta is cooked it will break easily
   • this should be done after approx. 4 minutes and every minute thereafter
7. Once cooked, remove from the water and allow to drain in a colander or similar: DO NOT run any water over it! This bad habit washes away the essential starch that is clinging to the cooked pasta; it is this starch that will allow the sauce to cling to it and prevent it from running all over the service plate
8. As pasta only takes a matter of minutes to cook there is no reason to cook ahead of time (unless cooking in bulk…say for 30 people plus)
9. This cooked and drained pasta should then be placed into a warm bowl, the sauce added and tossed through or place the pasta straight into the sauce if the pan is large enough to allow tossing
10. If more pasta is required immediately, remove the pasta with tongs or place the colander over another saucepan so as to retain the water. The water should re-boil in a minute or two.

Ingredients for Venison Pasta Puttanesca

venison tenderloin 150 gm
olive oil - extra virgin 200 ml
garlic cloves 4 pc
olives - kalamata 10 pc
capers 50 gm
sun dried tomatoes 4 pc
fresh red chilli 1 pc
tinned Italian tomatoes 400 gm
anchovy fillets 6 pc
basil leaves 1 cup
spaghetti 1 pkt
Maldon sea salt sq

How to make Venison Pasta Puttanesca

1. Season the venison with salt and freshly milled pepper
2. Gently warm half the olive oil in a sauté pan and seal the venison, remove and set aside
3. Add the sliced garlic cloves and allow to sweat to release the aroma (do not allow to brown)
4. Add the pitted olives, capers, sun dried tomatoes and chilli (cut into julienne) and toss to warm through
5. Add the roughly chopped tomatoes with the juice and allow to simmer to reduce to a sauce consistency
6. Gently stir through the rinsed anchovy fillets
7. Place the cooked, drained spaghetti (see overleaf) into a warm bowl, pour over the sauce and gently toss together
8. Slice the venison and toss through
9. Rip the basil leaves and toss through just prior to serving (to avoid the basil discolouring)

Legend:

lt = litres
ml = millelitres
kg = kilograms
gm = grams
tsp = teaspoon
tbs = tablespoon
sq = sufficient quantity (add to taste)
pc= piece, meaning a whole one of

I had no idea that you were a queer in addition to being a godmocking fool.

[Pastor J.C. Manning, M.D., Ph.D.]

Re: Looking for a good recipe

Dear misguided Jo Freddie,

"A little knowledge is a dangerous thing" they say and no more so than in pasta cooking, for pasta in the wrong hands can be a disaster. The most common mistakes when cooking pasta are ... pages and pages of chatter ...

There are two ways to create a great meal. You either order your wife or servants to make one, or you ask your mother or mother in law to teach your wife or servants how to make a great meal. "Wives, submit yourselves unto your own husbands, as unto the Lord." (Ephesians 5:22)

Dear Shela Tansper,

what are the best cuts to get off a deer

Starting between the hind legs, cut all the way down to the pelvic bone. Then turn your knife blade up, and using your other hand to hold the meat and skin away from the entrails, cut up through the breastbone (brisket), and on up the neck as far as possible. A strong, large-handled knife is needed to best make the cut through the breastbone. Cut the windpipe in two as far up the neck as possible. Lay your knife down. Grasp the windpipe with both hands and pull hard, downward. The insides should come out all the way down to the midsection. Now roll the carcass on it's side. Cut the thin layer of meat that is holding the entrails to the ribs, all the way down to the backbone. Then turn the deer over and do the same on the other side. Lay your knife down again, and using both hands, get a firm grip on the entrails and pull down, hard. All the entrails will come out of the animal. Now skin it and hang it up by the hind legs for four or five hours to allow the tiny blood vessels to drain. It is advisable to trim all fat from the meat, as wild fat quickly turns rancid and will affect the meat's flavor. Wrap the cuts well. Wild meat is also delicious if cooked and canned, or jerked. "Every moving thing that liveth, shall be meat for you." (Genesis 9:3)

Yours in Christ,

Pastor J.C. Manning, M.D., Ph.D.

[Jo Freddie]

Re: Looking for a good recipe

Dear misguided Jo Freddie,

There are two ways to create a great meal. You either order your wife or servants to make one, or you ask your mother or mother in law to teach your wife or servants how to make a great meal. "Wives, submit yourselves unto your own husbands, as unto the Lord." (Ephesians 5:22)

While I disagree with you view of the role of women, just how does me passing on a recipe with detailed instructions have anything to do with Ephesians 5:22?

I think Shela would enjoy making Venison Pasta.

[Lydia]

Re: Looking for a good recipe

I had no idea that you were a queer in addition to being a godmocking fool.

It's possible that he Googled and cut-and-pasted it from the internet.
Or he could've gotten it from his wife (assuming he has a wife, I'm not really sure) or a neighbor.

[Jo Freddie]

Re: Looking for a good recipe

It's possible that he Googled and cut-and-pasted it from the internet.
Or he could've gotten it from his wife (assuming he has a wife, I'm not really sure) or a neighbor.

Zekie Boy like to jump to conclusions, as you point out, no such conclusion can be drawn from the fact that I have offered Shela a nice Venison Pasta recipe.

[MitzaLizalor]

Re: Looking for a good recipe

..Ephesians 5:22

It's nice to see you quoting scripture, Mr. Freddie. But looking for arcane interpretations is not necessary. We have a Pastor to explain, or to teach, what scripture means. In this case, Pastor J.C. Manning (M.D., Ph.D. in case you missed that) teaches me that Ephesians 5:22 is correct.

[Jo Freddie]

Re: Looking for a good recipe

It's nice to see you quoting scripture, Mr. Freddie. But looking for arcane interpretations is not necessary. We have a Pastor to explain, or to teach, what scripture means. In this case, Pastor J.C. Manning (M.D., Ph.D. in case you missed that) teaches me that Ephesians 5:22 is correct.

I never commented on the validity of Ephesians 5:22, I pointed out that it was irrelevant in this discussion.

[Annie1]

Re: Looking for a good recipe

My daddy and brothers like to grill the deer they catch. That's the only manly way to cook I'm told.

[Pastor Ezekiel]

Re: Looking for a good recipe

My daddy and brothers like to grill the deer they catch. That's the only manly way to cook I'm told.

And right they are!

[Phebe Carlyle]

Re: Looking for a good recipe

Sister,

I found this fabulous recipe site for venison.

It has many a recipe to choose from, enabling you to use various cuts of the meat, so that near nothing goes to waste.

Recipes here

YIC

Sister Phebe.

[Pastor J.C. Manning, M.D., Ph.D.]

Re: Looking for a good recipe

Dear Jo Freddie,

While I disagree with you view of the role of women, just how does me passing on a recipe with detailed instructions have anything to do with Ephesians 5:22?

Since you are very egocentric I am not sure if you are going to understand this, but I will give it a try anyway: Not everything is about you! Did that sink in yet? No? Let's try again: Not everything is about you! Did it sink in now? No? Well, then I am going to give up on this now.

Yours in Christ,

Pastor J.C. Manning, M.D., Ph.D.

[Jo Freddie]

Re: Looking for a good recipe

Dear Jo Freddie,

Since you are very egocentric I am not sure if you are going to understand this, but I will give it a try anyway: Not everything is about you! Did that sink in yet? No? Let's try again: Not everything is about you! Did it sink in now? No? Well, then I am going to give up on this now.

Yours in Christ,

Pastor J.C. Manning, M.D., Ph.D.

I be seein' I point ou' ye dasn't know what ye be talkin' about an' ye try ti side step th' question that be about YE an' YER use o' Ephesians 5:22.
If a "Pastor" get somethin' so simple wrong what else that "Pastor" claims t' be an expert on ortin' ta we ignore? Ya bilge rat!

The question be about ye nay me be ye goin' t' answer 't? Ya scurvy cur who ortin' t' be keel hauled!