Quote:
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.....
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-- 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-
12-07-2009, 04:34 PM
Here's another way to make a "Road Killer" a Thriller
. Am going to meet with curator. They are inquisitive there of an island discussed in some historical documents that sat off the mouth of the Toussaint river....I am looking into for them. 
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