Showing posts from October 21, 2012

Venison Stock

Since my dear hubby went hunting and brought home a lovely deer, we've been busy butchering it up.  Justin usually does the most basic cleaning out in the field.  He guts and skins it before it comes home.  Sometimes, he keeps the animal whole. If the weather is too warm, he quarters it and brings it home in coolers with ice. We usually cut it all down into steaks, stew, and jerky meat right away. I asked him to make some big roasts this year. I have some plans that involve making some pretty fancy British venison dishes. They mostly call for venison stock or demiglaze to complete the sauces. Here was my chance to make some stock, too. I made sure he saved me a bunch of good bones. I used the leg bones and part of the pelvis. We sawed them into pieces with the reciprocating saw, and I got busy cooking before the marrow had a chance to get weird. Now I have some beautiful stock ready for action! PS. This recipe will also work for other red meat animals if you don't want

Rose's Banana Bread

Doesn't everyone love banana bread?  I will occasionally make it without nuts because sometimes I feel like a nut, sometimes I don't. Ba dum dum! (cymbal crash!) Ok, that was cheesy of me. Sorry. Anyhoo. I like banana bread, pumpkin bread, zucchini bread, all sorts of quick breads.  This is one of my favorites. This batch, I made using chopped Brazil nuts and it was fantastic. Rose usually makes hers with walnuts, but my dear hubby (her grandson) is allergic to them. I typically choose pecans as my general go-to nut for baking. Ingredients 1/2 cup shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 cups AP flour 1/4 teaspoon salt 1 teaspoon baking soda 1/4 cup sour milk (add about 1 teaspoon lemon juice to regular milk, let set until it's curdled) 3 large ripe bananas, mashed about 1 1/2 cups 1/2 cup chopped Brazil nuts, walnuts, or pecans Method 1. Cream the shortening and sugar until mixed well.  Add the eggs and vanilla. 2. Sift toge