2 cup flour
2 eggs [beaten]
1/2 tsp salt
1/2 cup water
3/4 lb bacon [thick sliced]
2 lb venison round steak
1/2 tsp garlic salt
A Recipe for
Venison Supreem
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Venison Supreem is one of thousands in the Recipes-to-go Meat Cookbook.
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
If you enjoy this Venison Supreem Recipe - you should enjoy the recipe collections you can find on the websites below:
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This is a recipe for Venison Supreem from the recipe cookbook of Recipes-to-go (Meat)
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Herb Tip |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
1) Combine the flour, eggs, salt and water in a bowl and mix
well, then let stand in a cool place for 1 hour... 2) Pound the
venison with meat mallet and rub with the garlic salt. 3) Roll out
the flour dough thinly on a floured surface and arrange the bacon
slices on top,then place the venison on top of the bacon. Fold the
dough up and around to enclose the venison, dampening the edges to
seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven
for about 1« hours or `til the venison is tender. 5)
Open the foil, baste with the pan drippings, then bake at 400ø
for 15 min or `til pastry is golden brown... Serve with black current
jelly or what ever you desire...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
Serves: 6
Venison Supreem Recipe brought to you by Recipes To-Go