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Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Rae Harrison, Jul 13, 2020.
I bet they would be fun for kids if they were on a stick.
I put mine on a nice layer of Breyer's Vanilla ice crream.
My Barbecue Chicken
6-8 pcs. Chicken (drumsticks, thighs, breasts)
2 Tbs. Butter
1/2 cup onions (chopped)
1 cup water
1 cup ketchup
1 tsp. salt
1/4 tsp black pepper
2 Tbs. apple cider vinegar
2 Tbs. lemon juice
2 Tbs. Worchestershire sauce
2 Tbs. packed brown sugar
1 tsp. dried mustard
Your favorite coating mix for fried chicken
Preheat oven to 375 degrees
Fry the chicken until it is lightly fried and set aside. In a med. saucepan, melt the butter and add the onions and cook until they are lightly browned. Add the rest of the ingredients and simmer 15 minutes or so. Place the chicken in 9 x 13 baking dish. Pour the sauce over the browned chicken, cover with foil. Bake in oven for 50 minutes.
So when is this hotrod stove supposed to arrive?
Today, sometime this afternoon....
To bad you aren't closer, I could slice you up some fresh pepper bacon.
Thank you.... it looks wonderful!
My hot rod stove is here! It came Tuesday...
Pictures or did not happen!
You need to pick a winning recipe and get cooking pretty darn quick, before the non-operational taxes start racking up!
We just uncrated it last night.....
Not enough light, but I'l get pictures today. Next week the plumber will come for the gas line....
Venison Medallions with Mushrooms over Rice
2 lbs Venison Back strap (the mids not the loin) thinly sliced
1 lb fresh Mushrooms, sliced
1/2 sweet onion diced
2 cloves garlic minced
2 C Venison stock or low sodium beef broth (look for "Better Than Bouillon" beef base)
2 T Olive oil
1/ C Red Wine - Burgundy, Merlot, whatever you like to drink
S & P to taste
1 T cornstarch
1/2 C cold water
1/2 stick unsalted butter
Heat up your frying pan and sear the venison in batches, set aside. Add butter, onion & mushrooms and saute until the onions begin to wilt. Add wine, stir the onions & mushrooms for 1 minute. Add venison & remaining liquids. Cover and simmer for 20 minutes. Mix cornstarch & cold water and add it to the pan and stir to thicken the sauce. Taste and adjust seasonings. Serve over rice with a green salad or vegetable. Asparagus goes well with this dish.
That sounds delicious. Gonna hafta try that. When you ssy sweet onion, are talking about yellow, white or Vidalia?