Venison Stew

Instructions

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   Preparation: 1. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. 2. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator, BUT allow to return to room temperature before adding meat. 3. Strain the mixture through cheesecloth. Discard the vegetables and spices in the cheesecloth.

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   4. Add two tablespoons sugar and 2 tablespoons seasoned salt to the liquid. 5. Cut venison into 2-inch cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 6. Sauté mushrooms, onions and leeks in butter until limp. Add gravy, garlic, oregano and the remaining red wine. 7. Fry salt pork until crisp. Drain. Add salt pork to mushroom/gravy mixture. 8. Remove venison from marinade. Throw away marinade. Sauté venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. 9. Bake at 350ºF for two hours or until venison checks done. Serve stew over wild rice with cranberry sauce on the side. Barbecue Young Goat Don't laugh, but in this neck of the woods goats--pigs, too--escape from their pens in a flash. When they do, all to often they revert back to their undomesticated state. If captured by some neighbor down the road, attempts at domestication all to often fail, and that goat gets out of its pen to roam again--just ask Farmer John. And that's the truth.--Caj Ingredients: 10 to 12 pounds goat 1--8 ounce can tomato sauce 3 potatoes, quartered 3 carrots, sliced 6 whole cloves 3 cups water 1 tablespoon salt 1 tablespoon black pepper 3 tablespoons butter 3 cloves garlic, minced 1 tablespoon sugar 3 tablespoons apple cider vinegar 1/2 teaspoon cumin 1. Place cleaned pieces of goat in roasting pan. 2. Sprinkle with salt and pepper; bake at 350ºF (uncovered) for 30 minutes. 3. Place carrots and potatoes in pan around goat.

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   4. Prepare a baste of remaining ingredients. Simmer these ingredients separately in a saucepan for 30 minutes. 5. Pour sauce over goat and continue cooking for roughly 2 hours. Every half- hour brush baste across top of cooking goat. Serve with rice, cornbread, etc. Fried Rabbit Rabbit hunting was big near where I was raised. It was an inexpensive way to supplement our diets. I often grabbed my .22 as soon as I got home from school and headed for the woods. I'd sometimes get lucky and shoot a rabbit or squirrel. I never shot anything we couldn't eat. Here is my simple recipe for fried rabbit. It seems you can butter and fry just about anything. :) "Soul Food" Brother Willie. Ingredients: Cut up rabbit Flour Salt Pepper Garlic powder