The Cellar - March 18, 2008: Pest

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- - March 18, 2008: Pest (http://cellar.org/showthread.php?t=16846)

Quote:

Originally Posted by busterb (Post 440501)

Or you can use flour tortillas cut in strips and chicken and have chicken & dumplings. :bolt:

That's Tortilla Soup, brother. Throw some corn and beans in there. . . . Wait, wrong kind of tortillas.

Quote:

Originally Posted by Coign (Post 440400)

That deer and magpie look delicious. (And yeah we have a lot of those magpies here in Vail, CO.

BLACK BIRD PIE
3 1/2 cups self-rising flour
1 cup very warm water (almost hot)

Mix little biscuit dough. Knead 'til tough and dry - roll with rolling pin 'til very thin and cut into 2-inch strips.

Clean birds according to INFORMATION.

BIRDS:
25 birds well covered with water
3/4 lb. venison - optional

Cook until tender (at least 2 hours or 1 hour for chicken). Salt and pepper to taste. When birds are tender, keep broth at a rolling boil and drop in pastry - piece by piece, shaking pot constantly to keeep pastry pieces separated. When all is in pot, place cover on and let cook for approximately 10 minutes. Let set for about ten more minutes. Then eat.

If you are unfamiliar with making pastry from scratch, you can substitute canned biscuits (roll individually with rolling pin). Or buy frozen pastry from bakery. If you use canned biscuits, let set for one-half hour and roll or flatten again to thinness desired.

If you can find slightly bigger birds, you can get away with using three and twenty of them.

VENISON STEAK

1 venison steak
Seasoned salt
Seasoned pepper
Monosodium glutamate
Juice of 1 1/2 lemons
1/2 c. butter

Sprinkle venison steak generously with seasoned salt, seasoned pepper and monosodium glutamate on both sides. Squeeze lemon juice on both sides.
Let stand for 1 hour. Broil steak in heavy skillet to desired degree of doneness. When steak is done, remove to a hot platter and keep warm. Serve with the following sauces:

HOT WINE SAUCE:

2 tbsp. butter
1/2 c. currant jelly
Juice of 1/2 lemon
1 tsp. salt
Cayenne pepper
1 c. red wine
1/2 c. water

Simmer butter, jelly, lemon juice, water, salt and pepper together with drippings in pan. Blend into a smooth gravy. Remove from fire, add wine and serve over steak.

GRITS GRAVY:

2 tbsp. flour
1 c. water
1 tbsp. Worcestershire sauce
2 tbsp. tomato catsup
Salt and pepper to taste

To drippings in pan add all ingredients. Simmer together until thickened. Serve over steak.

GRITS GRAVY: Hello. Where's the grits?

Quote:

Originally Posted by busterb (Post 440826)

GRITS GRAVY: Hello. Where's the grits?

first ingredient, "Grits Gravy". :D

I have a chicken that regularly gets on my horses back and scratches around. Very funny!

Shawnee123, love your signature line, really explains how I feel currently, as I am just now recovering from wrist surgery.