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  • deer loin

    From JIM WELLER@1:135/392 to BILL SWISHER on Sunday, May 29, 2022 22:29:00
    Quoting Bill Swisher to Dale Shipp <=-

    Title: Loin of Venison with Cherry Chile Salsa
    Yield: 4 Servings
    1 Venison loin (or 2 lb Backstrap)

    I think the author really means tenderloin. A whitetail tenderloin
    will run 1 to 2 lbs, maybe more, depending on the age and therefore
    the size of the animal. The whole loin (i.e. the backstrap) would
    run 4-8+ lbs. Mule deer are larger and heavier.

    1/2 c Apple Cider
    2 c Dried cherries
    1 Pear, finely chopped
    (unpeeled)
    1/2 c Peeled, diced jicama
    1/2 - 1 c Cleaned, roasted
    -green
    Chiles

    That sounds very nice to me except for the jicama part. I'm thinking
    I could sub a firm, tart apple for that and have a nice outcome.


    Cheers

    Jim



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  • From Bill Swisher@1:261/1466 to Jim Weller on Wednesday, June 01, 2022 16:55:00
    JIM WELLER wrote to BILL SWISHER <=-

    Title: Loin of Venison with Cherry Chile Salsa

    That sounds very nice to me except for the jicama part. I'm thinking
    I could sub a firm, tart apple for that and have a nice outcome.

    All the recipes I'm adding to messages are Burtons, i.e. posted
    by Burton.


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  • From JIM WELLER@1:135/392 to BILL SWISHER on Sunday, June 05, 2022 17:17:00
    Quoting Bill Swisher to Jim Weller <=-

    JIM WELLER wrote to BILL SWISHER <=-

    Title: Loin of Venison with Cherry Chile Salsa
    All the recipes I'm adding to messages are Burtons, i.e. posted
    by Burton.

    Burton was a self proclaimed Eat, not a Cook, and certainly not a
    Butcher so it understandable he didn't know the difference between
    the whole loin (back strap) and the tenderloin section.

    But the food writer for the Kelowna Daily Courier should have! The
    original source was Stephen Sommers, the American film director, who
    for some reason wrote one cookbook, "Venison Cookbook With Delicious
    Recipes". If someone writes that sort of cookbook they too should
    know their cuts.

    I see that error all the time and it bugs me.

    Cheers

    Jim

    ... The cookbook says to roast it but my oven only has bake & broil.

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