Hassenpfeffer for Doves - Booyah!
So dove season is just around the corner. We will be hunting at the Seager Ranch. It will sound like the Civil War around the W side of Mulberry. Any you know, if you don't eat, then you die.
So for eats on that day, I am going to make a huge pot of venison gravy. Sorry, I cannot quote the recipe - because I just make it up as I go. I put in onions and oil. When the onions are clear, I add the ground venison. When it is cooked, I add more oil and remove from heat (the additional oil is required as the venison is too lean to create any oil on its own). Oh yes, the oil I use is virgin olive that I have steeped garlic gloves in the bottle.
I then add enough flour to soak up all the oil. Then I put in equal parts of milk and water until I get the consistency that I desire. I personally like my gravy on the thicker side. **The Secret Ingredient is one packet of dry taco seasoning! I learned that trick from Acapulco Joe's in Indy. Makes a spicier gravy that is just killer.
So that covers breakfast. Following that, we hunt. For lunch then, I have just prepared a huge vat of rabbit stew. Of course I threw in the garden. No tomatoes, but V8 juice instead. I pressure cooked the rabbits in a mixture of half beer and half water. No seasoning on the meat. I cooked it at 15 psi for one hour and the meat is falling off the bone. After it cools, I will de-bone the meat and then I drop it in the vat of vegetables already on the stove. I just might have to sample some before I freeze it. It's smelling wonderful right about now.
So for eats on that day, I am going to make a huge pot of venison gravy. Sorry, I cannot quote the recipe - because I just make it up as I go. I put in onions and oil. When the onions are clear, I add the ground venison. When it is cooked, I add more oil and remove from heat (the additional oil is required as the venison is too lean to create any oil on its own). Oh yes, the oil I use is virgin olive that I have steeped garlic gloves in the bottle.
I then add enough flour to soak up all the oil. Then I put in equal parts of milk and water until I get the consistency that I desire. I personally like my gravy on the thicker side. **The Secret Ingredient is one packet of dry taco seasoning! I learned that trick from Acapulco Joe's in Indy. Makes a spicier gravy that is just killer.
So that covers breakfast. Following that, we hunt. For lunch then, I have just prepared a huge vat of rabbit stew. Of course I threw in the garden. No tomatoes, but V8 juice instead. I pressure cooked the rabbits in a mixture of half beer and half water. No seasoning on the meat. I cooked it at 15 psi for one hour and the meat is falling off the bone. After it cools, I will de-bone the meat and then I drop it in the vat of vegetables already on the stove. I just might have to sample some before I freeze it. It's smelling wonderful right about now.
3 Rabbits just came off of pressure and are still boiling hot.
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