On 07/30/2013 11:31 AM, Todd wrote:
> On 07/30/2013 11:03 AM, Todd wrote:
>> On 07/30/2013 10:40 AM, Bjørn Steensrud wrote:
>>> Todd wrote:
>>>
>>>>>> Hi Bjørn,
>>>>>>
>>>>>> We call them Caribou here (Alaska). Are they good eating?
>>>>>>
>>>>>> -T
>>>>>
>>>>> Excellent eating!
>>>>> In stores I can find packs of frozen "shavings" - small slices - of
>>>>> reindeer meat. Saute chopped onions, fry the thawed meat in oil, add
>>>>> cream for a sauce. Crushed juniper berries for a spice, in addition to
>>>>> s&p of course. (S)he who has an oven could try a roast - just treat
>>>>> it as
>>>>> venison.
>>>>
>>>>
>>>> Hi All,
>>>>
>>>> What does Bjørn mean by "add cream for a sauce"? How is
>>>> this done?
>>>>
>>>> Many thanks,
>>>> -T
>>>
>>> Sorry - should have been clearer. During the frying there will be some
>>> liquid in the pan. At medium heat, add your choice of cream - heavy,
>>> light,
>>> sour - little by little, keep it at a low boil. You may want to let the
>>> resulting sauce thicken. I add the cream after the meat is cooked
>>> through.
>>> Experiment with small portions! Oh, and mushrooms will add to the
>>> experience. Delicious. It's too late to go to the store, will have to go
>>> tomorrow ...
>>
>> Hi Bjørn,
>>
>> Excellent instructions. Thank you!
>>
>> -T
>
> What about adding a few slices of onion to the mix?
>

Hi Bjørn,

Missed that you had already sauted onions.

I cooked up a pan of steaks for the week. I added
1/4 inch slice of an onion (chopped) to the pan. Then
removed the steaks when finished. Let the remaining
liquid and onion caramelize. Then poured in about a
cups of organic heavy whipping cream. Let it bubble.

Oh man! This is the best gravy I have ever made! And
4 grams or carbs (the onion) or less for the whole mess.

Thank you!

-T