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I have cooked venison as a pot roast without ever soaking. It’s wonderful. I’ve never tasted anything ‘gamey’ about it. It’s more forgiving than beef. If you let it dry out, just add water and it reconstitutes tender again, unlike beef which is ruined if you overcook, overdry.
My pot roast recipe is a bag or two of Onion soup mix, poured dry over the meat, which is then wrapped tight in aluminum foil and baked all day in a very slow oven, 225 to 250 degrees. Potatoes, carrots, whole mushrooms and onions can be cooked alongside, so long as the foil can be wrapped really tight. The meat will release all the moisture needed to make lots of au jus. I like to serve it with horseradish. While roasting, don’t ever unwrap the foil, you’ll never get it back on tight enough. I’ve tried this with those oven bags and it’s just not the same. Don’t know why, but extra heavy, extra wide foil does the trick.
The venison tastes almost the same as the beef, but has a denser texture, and is leaner. I’m sure buffalo would also be wonderful this way. It has a milder, less gamey flavor than beef.
I think I’ve mentioned my fry bread recipe. I don’t like it as a rule, don’t like baking powder, and dough fried with that gets way to greasy for me. (Don’t like the taste or its effects on my waistline.) I make mine Meditteranean style. I use a food processor. Put 3 cups of better-for-bread flour in a large, strong food processor, 1 teaspoon each of sugar and salt, 2T of wheat gluten, and 1 pack of quick rising yeast. Process. Then very gradually trickle in, while the food processor is running, about a cup to cup and a half of hot tap water. You want just enough water to make a nice ball that pretty much sticks together while the fp is running. Should not be sticky at all. Pinch off a little bit, it should be feel tender. If it’s too tough feeling, a little more water is needed. If the dough is sticking to the side of the food processor you need a bit more flour. Once you have the right consistency let it process for as long as possible, you want to give it a real thorough kneading in the food processor so that it because very elastic. Also, you want to let it run long enough that the dough feels feverish. If it gets so hot you’d be running to the hospital if it were a child, you’ve gone too far. Allow it to rise once, with the fast acting yeast and the hot dough that should only take 20 minutes.
That’s the key to non-greasy fry bread, a very thorough kneading that produces a super-elastic dough the grease can’t penetrate. Once it’s kneaded thoroughly, I pinch off about a quarter of a cup at a time and then roll them into circles with a rollling pin. I fry in olive oil, can’t get too hot with that, but the flavor is wonderful and it’s good for your heart. Sometimes I’ve seen olive oil available that’s advertised as better for frying, able to withstand higher temperatures.
These can be eaten by themselves, or as part of a taco. I pat mine with paper towel and the result is so light, you’d almost think you were eating something baked not fried. And so CHEWY, like a fine artisan bread.
After reading all of the food statements, I am hungry again…ha…..when I was young, we raised everything we ate except for a few staples/flour,lard,sugar…..sometime Mom would make us pancakes for breakfast, and they were very good…she knew what to put in the mix…one time she went on a short trip and our Dad cooked us what he called hokecakes for breakfast…found out later they were just flour and water and he fried them in a iron skillet….they were good with a little blackburn syrup poured over them with real butter..yum…..also we had the skillet fried cornbread and it was great…here in Alabama I know people that raise most all their food, still eat poke salad, in fact here in Athens, Alabama, we have a poke salad festival every year..ha…It’s all in fun…..EagleEye/Carl….Good Hunting…
Mousini,
I reread your piece on the corn bread cakes. All you take is water- can it be the “Quaker Yellow Corn Meal” ??? I would love to try that and but a little bit of molasses or maple syrup on it.
You dont the batter mushy though. Just enought to wet it down and hold together?
Let me know please.
Thanks!!!
Mousini78;30284 wrote: Ya know it’s been so long since I have made the third kind of cornbread you referred to….I had forgotten about it. A real sweet old lady who was raising her kids on her own many decades ago taught me how to make that kind….just taking cornmeal and adding water to it to make a nice batter and then fry it golden in the skillet. She couldn’t afford the eggs and milk….what good memories you brought back…thanks.
The beans are two distinct types…half runners are a flat pole bean, meaning they needed support like strings or poles. Pole beans need the stringing the most…and some times have to be shelled (hence, shelly beans).
We always referred to the bush beans as snap beans since most of the time they don’t end up needing stringing unless they are too mature. That’s what kind my mom still plants now. But, like you I can remember many times sitting and stringing beans on the porch in my youth….and shucking corn, too. Ummm….this summer we can “torture” you again….might have a Shucking and Stringing Party….LOL.
Linda,
Do you just put the vegtables along side of the meat in a pan? And do you cover the pan with the meat and vegtables in it?
The only thing thats hard for me is the onion soup mix. It has milk or whey in it.
Is there another good alternative to flavor the meat with? We have some venison thats really gamey this year.
Linda;32314 wrote: I have cooked venison as a pot roast without ever soaking. It’s wonderful. I’ve never tasted anything ‘gamey’ about it. It’s more forgiving than beef. If you let it dry out, just add water and it reconstitutes tender again, unlike beef which is ruined if you overcook, overdry.
My pot roast recipe is a bag or two of Onion soup mix, poured dry over the meat, which is then wrapped tight in aluminum foil and baked all day in a very slow oven, 225 to 250 degrees. Potatoes, carrots, whole mushrooms and onions can be cooked alongside, so long as the foil can be wrapped really tight. The meat will release all the moisture needed to make lots of au jus. I like to serve it with horseradish. While roasting, don’t ever unwrap the foil, you’ll never get it back on tight enough. I’ve tried this with those oven bags and it’s just not the same. Don’t know why, but extra heavy, extra wide foil does the trick.
The venison tastes almost the same as the beef, but has a denser texture, and is leaner. I’m sure buffalo would also be wonderful this way. It has a milder, less gamey flavor than beef.
I laugh at myself. I found earlier where I said I do the 7up and zesty Iltaian mix. I must be tired or hungry.
I have to ask, did our Native fore bears eat eggs?
How do you make skillet corn bread? Can it be made with the Quaker corn bread mix? I am trying hard to eat like they use to, and I have to because of the inherited gene I have. Also thinking of finding a recipe note book to put together and just put all Native recipes in it.
There is a site NativeTech that has recipes from various tribes, but a lot have milk, cheese and butter in them. But some of them are very traditional.
Kamama
About your answer to the cornmeal, if it is plain cornmeal, you can just add some water and a bit of salt. If it is cornmeal mix, just add water…it should cook about the same. Make it where it will kinda hold in the spoon and then drop into hot oil to cook. If you want to add some flavor, you can add a bit of bacon grease to the oil, but remember that the heating temp of bacon grease is higher than oil.
On the deer meat, do you soak it before processing it? I soak mine in cold water until the blood is pretty much gone, I have been told you can soak it in milk, too. Guess you could use soy milk…I cook my deer meat in the crockpot with the potatoes. A friend of ours made a deerstew with potatoes, corn, green peas, and carrots…it was simmered on top of the stove and it was really good!
Skillet bread is the alternative of frying bread. Most packages of cornmeal have a recipe on there for panbread/hoecake/skillet bread. It usually involves milk, eggs, sugar and flour to be added to it, making it more like cake than bread. The best way to learn is to experiment…seeing what tastes the best to you. That’s how I learned how to cook most of my recipes…use what I have to make what I like. And yes, I think our ancestors used eggs…but they would have been more like pullet eggs…and bird eggs.
Looking for recipes of:
Sucatash
Hominy- how to make it. It comes from regular corn?
Black Eye Peas- Does anyone know where I can get black eye pea seeds to plant?
How do you make fried corn?
Red Metis;31340 wrote: Wow, Becky–mmm, mmm, mmm! I was waiting for somebody to come in with these peas! Crowder peas, pigeon peas, field peas… yum, yummy!
Yeah, shelling peas was “kid-friendly” labor. I loved to do it! Unfortunately, you can only get these at the farmer’s market now. Even out there, not everybody carries them. They’re often of poor quality, too.:(
It’s that time of the year for fried corn! Fried up in bacon grease–best stuff ever! Yeah, it’s messy to get those kernels off but so worth it. BTW, I ordered a bread pan from William-Sonoma and they sent me a catalog that had a corn kernel catcher in it. My Mom was trying to get me to get it–“as much fried corn as you eat!”. No thanks, a knife and a rag to clean up afterward works just fine.
Speaking of food, what about salt pork? Sliced, boiled, and fried?
Pigs are the only good thing de Soto left behind for us!
(Yikes–like I really need to be gobbling this stuff!)
Jack,
What is your recipe for Cherokee Pepper pot?
Jack Adkins;30296 wrote: I got a recipe for bear, alligator, or Cherokee Pepper Pot Soup too.
I have never heard of putting bacon in the bottom of corn bread. Do you put it in cooked already?
Steve-o;30256 wrote: “I make it all corn meal, with no sugar, in a frying pan or cornstick pan.”
What??? No Bacon in the bottom of the pan??? Shame on you. Ha Ha
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