On Sun, 22 Feb 2004 14:11:00 +0100, MEow >
wrote:

>Yes, I'm fond of odd subject titles.
>
>In any case, I've now taken to adding game meat to my diet, and in my
>supermarket I can buy packages of frozen, mixed game meat (includes
>reindeer, moose and other such animals, native to Sweden).
>
>The package contains uniform, square, thin slices, which consist of 90%
>meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
>slices.
>

What is the other 10%? I take it this is an industrial product? We get
venison from a game farm, but it looks like recognizable parts of an
animal, except for sausages.

>The first time I bought it, a few weeks back, I simply fried it up with
>an onion, a green squash and a red pepper. That was quite nice, but I'm
>looking for other ideas and/or recipes for this meat. Please keep in
>mind that my experience with cooking meat is very small, and that I'd
>prefer to also have some vegetables in the dish.

You could make a sort of Bolognese for some pasta, using oinion,
tomatoes, garlic, and maybe an herb that would go well with the
venison flavor, like perhaps sage or thyme.

Since it is already in thin slices, you might consider a layered
casserole with layers of potato, leeks, and whatever other vegetable
is handy, between the meat slices.. Maybe some grated cheese on top to
make a nice crust.

A soup can be made from almost anything, starting with a chopped
onion, some vegetables, starch (potatoes, pasta, a grain). Meat that
thin doesn't need ot be cooked very long, but raw grain will need 20
minutes, as will potatoes.

You could cut the meat in small pieces and fry it in the onion after
the onion is transparent, then put in grain and liquid, other
vegetables.

You didn't say what vegetables and other ingredients are readily
available where you are. That might help.





Rodney Myrvaagnes NYC J36 Gjo/a


"Never eat more in a single day than your head weighs." --Jim Harrison