Preparation
From 0370 Pdf Cajun Recipes.
Source and licence
From 0370 Pdf Cajun Recipes, character 45269 of the text, digitised by the Internet Archive: https://archive.org/details/0370-pdf-cajun-recipes
Read the original not stated by archive.org
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From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- 1.
- Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan.
- Add bay leaves, allspice and vegetables.
- 2.
- Bring to a boil for 30 minutes.
- Cool to room temperature.
- This can be done overnight in the refrigerator, BUT allow to return to room temperature before adding meat.
- 3.
- Strain the mixture through cheesecloth.
- Discard the vegetables and spices in the cheesecloth.
- 4.
- Add two tablespoons sugar and 2 tablespoons seasoned salt to the liquid.
- 5.
- Cut venison into 2-inch cubes.
- Add to the strained mixture.
- Let mixture stand in the refrigerator for 24 hours.
- 6.
- Sauté mushrooms, onions and leeks in butter until limp.
- Add gravy, garlic, oregano and the remaining red wine.