need info on 1902 D3 Parker

Originally Posted by Jim Pasman

Mr. Morin - that "road kill" recipe is as close to my Grandmother Ziebart's saurbraten recipe as I've ever seen complete with gingersnap gravy. My grandparents ran a butcher shop and grocery store in St. Joe. All along I thought that was beef.....

-- St. Joe- MI-? You can try to cut corners, as some chefs have and use ginger powder and cornstarch- BUT- the real way to make it properly is the crushed gingersnaps--accept no substitutes--

I have also prepared some venison chops as follows- aging helps and a careful cut and prep- I keep the chop bones intact, as the old saying of "nearer to the bone, sweeter the meat" is a truism in my kitchen--I use a tenderizing mallet and break up the tissue somewhat, then pat dry, dust with peppered flour and again, sear until both sides are brown in the hot olive oil--set the heated chops aside on a platter, add brown sugar gradually to the pan drippings over medium heat until you get a fluid "glaze" that will just slide off a knife-pour off into a bowl, but leave a film on the heated pan, add a can of Hunt's chopped tomatoes and use a pastry brush to spread the glaze over the chop bones, to "seal" in the flavor, put the chops on the bed of heated tomatoes, drizzle on the remaining glaze thinned a bit with brandy or Calvados- place lid on to seal, and simmer on low heat for about 2.5 hours- depending on size of pan, number of chops- DO NOT remove lid until time is up- serve on a bed of wild rice with mushrooms, a side salad with hard rolls, and beverage(s) of your choice-I like apple Jack- recipe for that later, but in a pinch, you can add Calvados to apple cider and come close-