Kenney Moore
40 Cal.
- Joined
- Aug 15, 2004
- Messages
- 103
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Howdy,
Here is a good 18th century recipe:
Take 2 lbs venison or beef cubed in approx. 1" cubes, roll them in salt/peppered flour and brown in lard or oil in a 12" dutch oven. Take the meat out of the oven and set aside.
Thick slice 3 or 4 granny smith apples or any good cooking apple and thick slice the same number of onions. Cook both apples & onions in the drippings fron the meat until the onions are tender and the apples are not mushy.
Add the meat back into the pot and when hot serve.
Very easy to eat and only one pot to clean. :front:
Here is a good 18th century recipe:
Take 2 lbs venison or beef cubed in approx. 1" cubes, roll them in salt/peppered flour and brown in lard or oil in a 12" dutch oven. Take the meat out of the oven and set aside.
Thick slice 3 or 4 granny smith apples or any good cooking apple and thick slice the same number of onions. Cook both apples & onions in the drippings fron the meat until the onions are tender and the apples are not mushy.
Add the meat back into the pot and when hot serve.
Very easy to eat and only one pot to clean. :front: