Hey Diddle Didointer the Cat and the 8-Pointer
1 Attachment(s)
The Stag jumped over the Mog
The monster laughed And took a crap pic And the cat just didn't give a shit. Attachment 71206 |
Is that a phone pic? Not that bad for a quick shot, better than the Bigfoot pics.
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yes, phone. especially not bad 'cause I am really shit at taking pics. Always have been
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I was inside, but it didn't even run when I opened the door (gently)... it belted when there was a noise from a neighbor
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Venison Bourguignon
AKA French Deer Stew. Prep Time30 mins Cook Time3 hrs 30 mins Total Time4 hrs Ingredients 3 tablespoons olive oil divided 8 ounces chopped bacon 3 pounds deer roast meat chopped into large 2-inch chunks 2 pounds carrots chopped into large chunks 2 onions roughly chopped 6 cloves garlic smashed 1 pound crimini mushrooms halved 1/2 cup brandy 750 mL dry red wine 2 cups venison stock or beef stock 2 tablespoons tomato paste 1 bouquet garni a small fresh herb bouquet with thyme, rosemary and a bay leaf 4 tablespoons butter softened 1/4 cup flour Salt and pepper 3 pounds baby golden potatoes Instructions Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside. Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon. Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes. Add all meat back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepper and stir well. Then add the bouquet garni and cover. Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender. In the last hour of simmering, preheat the oven to 450 degrees F. Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper. Roast for 35-45 minutes until tender, tossing once in the middle. Once the venison is tender, mix half a stick of softened butter with 1/4 cup of flour. Use a fork to press into a paste. Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all! Salt and pepper to taste if needed. |
Drool!
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I don't see any cat in that ingredient list.... Are we making cat bacon? Demeter is a little chubby and part Maine Coon, so that could be a possibility, but I still kind of like her in the furry purry format :/
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