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Wayne D's List: venison meatloaf

  • Dec 26, 10

    recipe recipes venison

    ULTIMATE VENISON MEATLOAF

     

    Chefs of RodnReel.com
    by Mike Lane & Chefs of Rodnreel
    Recipe by Sean Rabeaux


    Ingredients
    • 1 onion
    • 2 red bell peppers
    • 8 cloves garlic
    • 2 tomatoes
    • 2 dry bay leaves
    • 4 oz. catsup
    • 1 oz.Worcestershire sauce
    • 3 tbsp. chopped parsley
    • Cayenne
    • Original Tabasco® brand
    • Pepper Sauce (optional)
    • 2 slices white bread
    • 2 oz. milk
    • Olive oil
    • 1 Ib. ground deer meat
    • 1 Ib. ground pork
    • 1 large egg
    • 2 tbsp. fresh thyme leaves (or 1 tbsp. dried)
    • Kosher salt
    • Cracked pepper
    • 6 strips quality pork bacon


    Directions
    Dice onion, bell peppers, garlic, and tomatoes.

    Add bay leaves, catsup, Worcestershire sauce, parsley, cayenne, and Tabasco® brand Pepper Sauce (optional).

    Let tomato relish cook down for about 10 minutes. Then remove bay leaves.

    Cut off bread crusts and let bread soak in milk for 2 minutes.

    Put oil in bottom of baking pan, add 3/4 of tomato relish, the deer meat, and pork, and mix. (You can substitute ground beef or elk for deer.)

    Crack egg over mixture, add thyme and bread, and gently squeeze into mixture. Season with salt and pepper.

    Gently mix with hands, dump into loaf pan, and form loaf. Take remaining tomato relish and dump on top of loaf.

    Lay bacon on top of meatloaf.

    Cook for 1 hour to1 hour 20 minutes at 350 degrees.

    Let meatloaf rest for about 15 minutes.

    Personal Notes: This dish was thrown together at an old friend's deer camp years ago. I used what we had in the camp at the time. Since then, I've experimented with this dish many times, resulting in this completed recipe. Enjoy!

    For a side dish, get 2 Ib. Yukon gold potatoes, cut into 1 consistent size, put in boiling water, and add kosher salt. After 10-15 minutes, take a fork and give it a smash to see if it's cooked. If it smashes well, drain the potatoes and mash them up well. Heat 1 small container heavy cream and 1/2 stick butter on low heat and combine with the potatoes. Add salt, cracked pepper, and a drizzle of olive oil and you are finished with the potatoes.

    I also like to cook fresh green beans with this meal. First, buy 2 Ib. green beans and snap the tips off. Then, boil in water for about 7 minutes. Blanch in cool water and drop into a bowl. (Optional: If you have almonds or pecans, slightly toast them in a skillet with some butter and set aside.) Cook 1/2 lb. bacon in a skillet, remove, but leave the grease. Add 1 chopped yellow onion to this and saute with a little chopped fresh garlic. Gently fold the green beans in, and sprinkle the toasted nuts on top. Add salt, pepper, and a little olive oil to complete this side dish.

  • Jan 03, 14

    recipes recipe cooked

    almond bon bons

    Kristina Ferrare

    Today at 8:28 AM

    To

    wdecatur@yahoo.com

    http://www.kingarthurflour.com/recipes/almond-bonbons-recipe

    I frosted these with a standard vanilla frosting (10X sugar, vanilla, 1T. melted butter or margarine).

    My notes to Shafi on the Almond Bonbons:

    Hi Shafi,

    Here is the recipe for the base of the cookie

    http://www.kingarthurflour.com/recipes/almond-bonbons-recipe

    My wife didn't use their frosting listed there though.

    She used a standard vanilla frosting (10X sugar, vanilla, 1T. melted butter or margarine). When the cookies were cooled and frosting was mixed up, she dipped the top of the cookie in that, let the excess (if any) drip off [I think I recall that part right?] and then dunked the very top in the sparkling sugar, for example this one --> http://www.kingarthurflour.com/shop/items/sparkling-sugar-52-oz-purple. Then she let the frosting set.

    They sell a great deal of colors of the sparkling sugar, see http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Aproducts&w=sparkling+sugar .

    The good quality sugars are worth the extra money from that company. If you watch, the company offers deals every so often, such as no shipping for for purchases over $30, etc..

    Wayne

  • May 27, 14

    Construction of the eukaryotic ribosome begins in the nucleolus and requires >300 evolutionarily conserved nonribosomal trans-acting factors, which transiently associate with preribosomal subunits at distinct assembly stages. A subset of trans-acting and transport factors passage assembled preribosomal subunits in a functionally inactive state through the nuclear pore complexes (NPC) into the cytoplasm, where they undergo final maturation before initiating translation. Here, we summarize the repertoire of tools developed in the model organism budding yeast that are spearheading the functional analyses of trans-acting factors involved in the assembly and intracellular transport of preribosomal subunits. We elaborate on different GFP-tagged ribosomal protein reporters and a pre-rRNA reporter that reliably monitors the movement of preribosomal particles from the nucleolus to cytoplasm. We discuss the powerful yeast heterokaryon assay, which can be employed to uncover shuttling trans-acting factors that need to accompany preribosomal subunits to the cytoplasm to be released prior to initiating translation. Moreover, we present two biochemical approaches, namely sucrose gradient analyses and tandem affinity purification, that are rapidly facilitating the uncovering of regulatory processes that control the compositional dynamics of trans-acting factors on maturing preribosomal particles. Altogether, these approaches when combined with traditional analytical biochemistry, targeted proteomics and structural methodologies, will contribute to the dissection of the assembly and intracellular transport of preribosomal subunits, as well as other macromolecular assemblies that influence diverse biological pathways

    www.ncbi.nlm.nih.gov/...24857742 assembly ribosome yeast methods method methodologies

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