Venison loin a l'orange anyone?

kuan

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I've been thinking of doing this. Venison loin a l'orange. With dried fruit stew. Sounds good, bad?

Kuan
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
Man that site is nice. I especially like the GRAND REPTILE FEAST! :)

Friend has some Venison loin (CWD free) in his freezer. I'm gonna do it.

Kuan
 
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Joined Nov 20, 2000
Kuan,
A similar sounding dish with the fruit stew would be:

CARROT, PRUNE, & POTATO TZIMMES CASSEROLE
Yield: 8 servings

1 Onion, chopped
4 tablespoons Chicken shmaltz (chicken fat)
1 pound Brisket of beef (substitute your venison, not however that the recipe is using the brisket. Adjust for a loin)
1 pound Prunes, tenderized
3 cups Water
5 Carrots
4 Sweet potatoes
1/2 cup Honey
1 teaspoon Salt
1 tablespoon Lemon juice
2 tablespoons Potato flour

Saute onion in 2 tbsp shmaltz. Heat a pot; sear meat on all sides, turning until brown. Cover bottom of pot with sauteed onions. Add meat, prunes, and water. Cook 1 hour on low heat, covered.

Scrape carrots. Wash; slice into thin rounds. Pare sweet potatoes; cut into thick rounds. Add carrots and potatoes to meat and prunes, distributing well around meat. Add honey, salt, and lemon juice; cook til tender. Shake pot gently from time to time, but do not stir. Water can be added to prevent sticking.

Make thickening by browning potato flour in 2 tbsp melted shmaltz, adding 1/4 cup liquid from meat-and-vegetable combination. Stir until smooth, cooking over moderate heat about 5 minutes. Turn thickening into the tzimmes; shake pot gently. Turn whole contents into casserole. Cover; bake in 350 F oven for 2 hrs. Remove cover for last 1/2 hr. to brown top. Do not mash vegetables. Tzimmes is not attractive if "mushy".

From: Nancy Berry ([email protected])

Not my idea personally, I've never been a fan of meat and fruit, but that's just me.
 

kuan

Moderator
Staff member
7,067
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Joined Jun 11, 2001
Uh, what on earth is a tenderized prune? Beat it with a mallet? :)

Kuan
 

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