Coffee History

Coffee has a long history. The history of coffee started somewhere between the years 575 and 850. It is presumed that the Ethiopian and Kenyan tribes took coffee seeds with them on their journey to Arabia.

According to other historians and their opinion of the coffee-history, the Arabian Soefi’s (A mystic sect), brought the coffee seeds from their invasion into Ethiopia. But the literature has confirmed that the grandmaster of the Soefi, Ali ben Omar al Shadili was responsible for this. The Arabian al Shadili established a monastery in the port town of Mokka (Al Mokha). After this he became familiar with coffee which he took to Arabia. The people discovered that coffee did not only help against tiredness and sleepiness, but that it also tasted very delightful. 

There were lot discussions about the first usage of coffee. The documents of the European explorers and botanists are telling that the Ethiopians were chewing on raw coffee beans in that time. The coffee beans were also crunched. However, instead of mixing it with water, it was mixed with animal fat. After that it was shaped into small balls that were used as an energy source during long travels. It is also known that with the use of the juice from coffee-berries, wine was made. The wine was called “quahwah” and was used later on for the coffee-drink we know nowadays. 

Coffee was initially used only as a part of a religious ceremony or as a medicine. It was prescribed for the weirdest kinds of ailment like gouty diathesis and kidney stones. 

The history of coffee did not come to an end with this. After the drinking of coffee became generally accepted in Arabia, it got spread to other places like Egypt, Syria, Persia and Turkey. At the end of the 16th century, Europe got to know about coffee. The Venetians were the first ones to start with trading the coffee with the Arabians. After this the Dutch also noticed that there was a good business in coffee. A Dutch trader was able to steal a coffee-plant from Mecca and experimented on the East-Indian colonial Java. After this, a lot of coffee plantations were started on Sumatra, Timor, Bali and Celebes. The real European breakthrough happened when a coffee-plant was given by the mayor of Amsterdam to Luis XIV in the year 1715. Because of this, France became the largest consumer of coffee products. While years were passing coffee became familiar to the whole world.

Source:
1. History of coffee
2. Diuretic Weight Loss
3. National Coffee Association USA > About Coffee > History of Coffee

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www.infoarticles.net

Chicken Salad

You can make a chicken salad a hundred ways and they all would be great. Especially if you use a roasted or smoked chicken. But if I was going to make one I would do it like this. 

60g/2½oz Chicken meat (From a roasted or smoked chicken beat to have a mix of leg and breast meat is best.)

400g/14oz Salad leaves

25g/1oz Fresh chives

25g/1oz Fresh parsley

2 Sprigs fresh thyme

3 Rashers of Streaky bacon

60g/2½oz Boiled salad potatoes

50ml/4tdsp extra virgin olive oil

10ml/2tsp Lemon juice

10ml/2tsp Runny honey

15g/3tsp Whole grain mustard

Salt and pepper to taste

First you get your chicken and then cut it in to strips. Unless the skin is very crispy I normally take it off as cold chicken skin is not as nice as hot chicken skin. Then place it in to a nice big bowl.

Then add the salad leaves to the bowl and a goo amount of fresh herbs. If you can pick you salad leaves I would go for the more robust ones that will take a little heat as you will see why latter. As for the herbs I like to use chives, parsley and the leaves of fresh thyme as well.

Now the next thing to do is get a pan on the stove and heat that up. Dices the streaky bacon and start to fry it in the pan. You want to cook it so that it becomes rather crispy. As the bacon cooks take your cold salad potatoes and add them to the pan so that every thing can sauté together. This way all the lovely crystallizing juices from the bacon start to stick to the potato. You have no need to add any oil or any thing like that as plenty come from the bacon. Also I like to season the potato and bacon with a good grind of black pepper as well. 

Now back in you large bowl add some runny honey, whole grain mustard and olive oil. Start to toss everything together. Once you have got everything nicely cover then add the potato and bacon and quickly toss everything once more. Then present it all in a nice bug bow and eat straight away.

Now I know that with a salad you do not want to be cooling things and you can make it with out the warm bacon and potatoes, but trust me it gives it a lift that you will find well worth doing.  

Source:
1. Chicken salad
2. Menopause Diet
3. Chicken Salad Recipe : Food Network Kitchen : Food Network

Image Credit
runningbetty.com

Best Death Themed Halloween Cocktails Drinks

Any and all of these death themed Halloween cocktail drinks will add some life to your party. (Pun intended.) They are the best death themed Halloween cocktails, as they all taste great and are simple to make. These are great additions to any adult Halloween party menu ideas.

Red Death Cocktail Recipe – Watch out, or this Halloween cocktail drink will literally floor you!

Red Death Halloween Drink Ingredients
1 ounce each – vodka, sloe gin, Southern Comfort, amaretto liqueur
1 ounce – triple sec
1/2 ounce – grenadine
1/2 ounce – lime juice
3 ounces – orange juice
ice cubes

Put all of the cocktail drink ingredients in a cocktail shaker with ice. Shake the cocktail shaker until the ingredients have chilled, about 30 seconds. Pour into a highball glass.

I’ve never tried the following death themed Halloween drink before. It just seems weird, but I know people that really like it. So here it is:

The Black Death Cocktail Drink Recipe:
Use 1 1/2 ounces of vodka and 1/2 ounce of soy sauce. Add both to a cocktail shaker and shake til mixed well. Pour over ice into an old-fashioned glass.

The following is a very easy Halloween themed cocktail drink to make:

Death Wish Halloween Cocktail Drink Recipe
Mix equal parts peach schnapps and Dr. Pepper soft drink in a mug. That’s it! It’s really good.

Death by Shot Cocktail Recipe – Only the very brave dare try this Halloween themed drink!
You need: 1 ounce tequila and Tabasco sauce
Add the white tequila to a shot glass. Layer 8-10 drops of Tabasco on top. Let the Tabasco settle before drinking.

Death of a Virgin Halloween Drink Recipe
Cocktail Drink Ingredients:
1 1/2 ounces each: peach schnapps and vodka
1 ounce each: orange juice, lime juice, and Sprite soft drink

Pour the alcohol and lime juice into a mug . Add enough orange juice to fill the mug halfway. Top off with Sprite. Stir. Serve.

Be careful making the following Halloween cocktail. It shouldn’t be attempted after the party has been in swing for too long:

Death From Above Cocktail Drink Recipe
You need:
1 ounce each of Bacardi 151 rum and gin
3 ounces of cola

Pour the alcohol into a chilled old-fashioned glass. Carefully set it on fire.
Wait a few seconds, then add the cola.
Drink and enjoy!

These death themed Halloween cocktails will be the finishing touch to your Halloween party. For some more Halloween cocktail drinks, see Best Devil Themed Halloween Cocktails. Enjoy Halloween, and drink responsibly!

Source:
1. 23 Halloween Cocktail Recipes | Entertaining Ideas & Party Themes …
2. Green Beans Health Benefits
3. 13 Halloween Cocktails and Drinks – Spooktacular Drink Recipes

Image Credit
www.windsorstar.com

Beer Recommendations for Thanksgiving Dinner

Thanksgiving, a time for fine food and celebration. The food is always at its best, the mere thought of the mouth-watering aromas, floating through the air is enough to stir the palette into a crazed ecstasy of delight. But more often than not, the drink can be a bit of an afterthought. Often it is a last minute decision that usually is settled by choosing a wine that you believe is “quite nice”. This year why not combine and complement the meal with various fine beers from around the world? This will not only take your meal far above the ordinary, but such drinks will actually intensify the meal itself. What follows is a suggestion of the types of beers in which I would recommend to go with each course, however it is just a suggestion to give you a general idea, after all it is your meal not mine.

Why not start your thanksgiving dinner with a beer? What could be better than a light aperitif while the turkey is in the oven? For an aperitif you need something extra light and refreshing, something that will make you eager to start as opposed to blow you out. Try a gentle crisp lager to start something like Tiger beer would work well. With that drunk we are onto the starter.

If you are having a spiced soup for a starter you could choose worse than a tangy brown ale or rich pale ale, the choices here are almost endless, bear in mind though we don’t want anything too strong at this stage. Why not choose Stone Pale Ale which possess a delightfully robust full flavor, but the choice is really up to you, as long as it is rich and full-bodied you can’t go wrong. You could even opt for British ale; check out Hobgoblin or Bishop’s Finger both go down well with soups.

Main course time, the moment we have all been waiting for, by now your taste buds really should be buzzing and you will be eager in the anticipation of the feast ahead. But what beer to choose here? Well, what we don’t want here is quantity; we want to save room for the meal after all don’t we? So maybe it is time to spring a special treat. If you can get hold of a real quality Belgian beer here, served in its own unique glass, you will really be the toast of the celebration, and a real connoisseur of taste. A Leffe Blonde should be the easiest to get hold of, but perhaps you could go with a golden Chimay, very intense but should complement the turkey no end.

If you have still got room for the pumpkin pie you will probably be want a much lighter beer after the main selection. A nice touch would be to return to the aperitif, or if you and your guests are feeling adventurous maybe a fruit-infused beer or even a wheat beer. The best thing to offer is choice at this stage as no doubt your guests will fall into one of the two camps.

By this stage most of the guests will want to sit down and relax, perhaps clutching the beer in which they favored the most, so the perfect host has plenty to spare, with maybe one or two new beers to keep the options open. All of this may sound like to much hard work, after all you have the meal to prepare, but don’t forget the beers can be bought weeks in advance so it need not be a issue on the day. If it all still sounds too much trouble then you could always get someone else to do the cooking! Happy thanksgiving.

Source:
1. The Serious Eats Guide to Thanksgiving Beer Pairing | Serious Eats
2. Sacred Heart Diet for Losing Weight
3. Randy Moshers Thanksgiving Day Beer List – CraftBeer.com

Image Credit
www.vegetablegardener.com

Beer Reviews Goose Island Matilda

Once in a while I come across a beer that genuinely surprises me. I sample a lot of beers, from a lot of places, and I really try not to build expectations too high for a beer that I’m familiar with, and have read glowing reviews for, but never sampled myself. That’s not fair to the beer. Seldom has a beer with a lot of hype surrounding it lived up to that hype, in my experience (with a few exceptions, of course. Westvleteren 12, for example, is as good as they say it is!).

When it comes to Belgian-style beers, I’m even more cautious. Belgian beers are, for me, the pinnacle of brewing excellence. The brewers of Belgium, particularly the Trappist breweries, are the very best in the world …Sorry Germany. Because I hold the great beers of Belgium in such high regard, I’m always wary when an American brewer attempts a Belgian-style beer. Not that the results are necessarily bad, but there is almost always a qualitative difference between a “Belgian-style” beer and the genuine article. There is an elusive quality to the great beers of Belgium that cannot truly be duplicated elsewhere even in the most masterful of brewing hands. Don’t get me wrong, there are very good Belgian-style beers out there from other countries … several beers from brewers like Ommegang, Allagash, and Unibroue (Canada) come to mind … but they’re still not Belgian beers.

That’s just my opinion, anyway.

I had the pleasure of sampling a beer from a fine brewery right here in Illinois last evening that I felt compelled to write about. You see, this was one of those beers that surprised me … in a good way. I’m talking about Goose Island Brewing Co. in Chicago.

I’ve had many of the Goose Island beers, and enjoyed them all. I’ve never questioned that Goose Island brews quality beer. I have never, however, come across a Goose Island beer that impacted me the way this one did. I can honestly say that this beer is not only the best beer I’ve tried from Goose Island; it’s very possibly the best American-made Belgian style beer I’ve tried in a long while.

That’s saying a lot.

The beer I’m referring to is Goose Island Matilda. Matilda is part of a “reserve” series of beers Goose Island produced that were inspired by a brewery trip to Belgium, some construction issues, and other meaningful events. The black and white bottle labels tell the story of each beer. Along with Matilda, look for Demolition (a Belgian Strong Pale Ale), Pere Jacques (a Belgian Dubbel), and Bourbon County Stout (an American Double Stout). Matilda is the most conservative of the four in terms of ABV … at only 7%.

Here’s my formal review of the beer, as found on Beer Advocate:

Pours a beautiful orange gold color with a bubbly off-white head with good retention and a nice lacing inside the chalice. The nose is very spicy and fruity, and has just a slightly musty character that is extremely pleasant. I can’t stop sniffing this beer. The palate is lush – tropical fruits, Christmas spice, candy, and do I detect a bit of tart, gueuze-like zing here? I think I do. Very, very complex. The mouthfeel is silky, and finishes dry with some lingering bitterness that leaves the mouth watering for more. This beer floored me, quite frankly. I like Goose Island beers, but this may just be the best Goose Island beer I’ve ever tried. In fact, this may well be one of the best American-made Belgian style beers I’ve ever tried. Truly world class if you ask me. I need more of this beer.

I have not seen this particular brew anywhere in Southern Illinois, so far, but Goose Island does have distribution affiliation with Anheuser-Busch, so it is possible that a helpful retailer, Like Jimmy at Pinch Penny, might be able to order it for you. Trust me, if you’re into Belgian beer, and the Strong Pale Ale style in particular, you won’t be disappointed. In fact, if you get your hands on this gem and don’t like it for some reason, email me and I’ll buy what you have left!

Well done Goose Island!

Source:
1. Goose Island Brewery
2. 4 Alternatives to Sports Drinks
3. Matilda | Goose Island Beer Co. | BeerAdvocate

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extras.mnginteractive.com

Alternative Methods of Food Preservation

Food preservation utilizes any number of techniques to preserve food. Whether it be meats or vegetables, there are many options available for food preservation. Learning the alternative methods will expand any food pantry and help the cook to make delicious choices without relying on the same meal on a daily basis.

Smoking

Meats are frequently smoked as an alternative method of food preservation. There are many different methods for smoking meats with the most frequent method being a device similar to a barbecue that is set up outdoors. Meats are placed inside on racks and a low fire is built delivering smoke tot he meats to preserve them. One of the original methods of preserving meats, smoking is a delicious way to preserve food.

Drying

Vegetables and meats can be dried. Dehydrators can be commercially purchased or built from items the person has on hand. Food is sliced thinly and laid on trays and then allowed to dry for up to 18 hours (each food has a different drying time and each dehydrator has a different drying time). If using the power of the sun drying times will take a bit longer. Dried foods can be eaten in their dry state, or they can be soaked in a broth or water to rehydrate them. Dried foods go great in soups, stews, spaghetti’s and other such dishes.

Salting

Before refrigeration, salting was a frequent method of curing meats. Meats were heavily salted and placed in containers to be eaten at a later time. When it was time to eat the meats the salt was brushed off and the meat was often soaked to reduce the salty taste. Ham is a form of a salted meat.

Freezing

With modern day appliances freezing is a frequent method of preserving foods. Vegetables are par boiled (boiled for a few minutes) and then cut into small pieces and frozen for later use. Meats can be frozen in a cooked or uncooked state. Frozen foods can be thawed and easily used in many recipes. Frozen raw meats should be thawed and fully cooked prior to eating.

Fermenting

Allowing fruits to ferment gives them a tangy flavor such as cider. The longer the fermentation the stronger the drink.

Pickling 

Fruits, vegetables and some meats are often combined with vinegars and pickled. These are great additions to any meal. 

Food preservation has many alternative methods that most gardeners explore freely. Enjoying a bountiful harvest lends many opportunities to try out any of the above methods for the gardener and hunter alike.

Source:
1. Food preservation
2. Benefits of Diet Food Delivery Services
3. Alternative food-preservation technologies: efficacy and mechanisms.

Image Credit
www.cis.upenn.edu

2 Baked Chicken Recipes

Chicken Diablo

3# of cut up chicken

1/2 c honey

1/4 c prepared mustard

1 tsp salt

1tsp curry powder

Non- stick butter spray

Wash the chicken pieces, pat dry and remove skin if you wish.

Spray a 9X13  cake pan with non-stick butter spray

Mix honey, mustard, salt and curry powder.

Roll chicken in above mixture to cover both sides of chicken and arrange meaty side up, single layer in the pan.

Bask at 375 degrees for one hour or until chicken is tender and richly glazed.

This recipe makes a tangy and sweet baked chicken. Serve with a fruit salad and some muffins and you have a delicious and easy meal that is low fat for an extra bonus.

Home Made Chicken coating

Find unseasoned corn flake crumbs (Safeway usually has them)

Use ¾ c. crumbs

1 TBSP poultry seasoning

2 tsp garlic salt (I use Lowrys with the parsley in it)

3# cut up chicken, any parts you like and with or without skin

Place the crumbs and seasonings in a plastic bag and shake to mix.

Add the washed chicken pieces and shake to mix.

Arrange single layer in baking pan and bake for 45 minutes at 375 degrees or until chicken is tender and juice runs clear when pierced with a fork.

This is like an economical recipe very similar to “shake and bake” for a fraction of the cost. You may vary the herbs you put into the corn flake crumb mixture but the garlic and poultry seasoning are always good. Try it with curry powder if you like the curry flavor or something like rosemary to vary the flavor. It is great with mixed Italian seasonings in the recipe. Serve this with a tossed salad and rice dish for a dinner the whole family will love.

Source:
1. How To Bake Chicken Breast | Healthy Recipes
2. 3 Tips for Digestive Problems
3. Simple Baked Chicken Breasts Recipe – Allrecipes.com

Image Credit
images.lifesambrosia.com

Ban Tipping in Restaurants – Yes

Some issues in life certainly have gray areas when viewing an argument. Sometimes there is no right or wrong. That is not the case however with regard to tipping when dining out in restaurants. It is almost a form of social blackmail that belongs in a bygone era far removed from present day life.

Eating out is expensive enough for most people with a limited income, to expect them to pay extra to just be served is unfair and immoral. There are very few jobs which require tipping, on the basis of the culinary world we should all get a little extra just for getting out of bed and going to work in the morning. Prices on everything would instantly go skywards and the economy into a far greater meltdown than is seen at present. Yet we all give in to our ethics when taking out our nearest and dearest to local eateries. If you do not leave a little something for the staff at said establishments then you are viewed as tight and selfish. Almost like an invisible form of peer pressure that has you leaving some of your hard earned money behind as a thank you for being served in the first place.

We are expected to to subsidize a waiter or waitress’s paycheck because apparently they do not get paid enough by their employer. With minimum wages being set in place in most modern countries this is not as much of an issue as before. Said workers should be looking to their employers for a rise in wages if it does not meet modern outgoings rather than as customers being fleeced for the privilege of eating. Some people argue that you should only tip when you receive good service so as to promote a better standard all around. A rational response is that if you can not serve food and drinks to a reasonable standard then you have no business waiting on people regardless. Imagine working in a department store and expecting a bit extra just for handing someone clothes in bag with a receipt. The shop would have no customers before the week is out. People in many sectors earn more or less than the same as people in the restaurant industry, albeit without that extra 15 % thrown in.

We do not live in the wild west anymore where daylight robbery is accepted. Only when as customers do we vote with our wallets will there be a change for the better when out dining.

Source:
1. Should restaurants ban tipping? (Opinion) – CNN.com
2. South Beach Diet Foods Review
3. Should restaurants ban tipping? Our EconoMeter panel advises …

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cdn.24.co.za

American Wine Guide

Buying American wine is like buying wine from any other country in the world.  First you have to understand what you are buying, this then factors into where it is grown, and what process is used by the vinter in the creation of the wine. Every state has vineyards, from Maine to Washington, Florida to Napa Valley, California. Since wine is wine, no matter where in the world it comes from (and we’ll get into regional differences later), you first have to understand what type of wine you are looking for.

White wines, though they can be sweet, tend to be more dry, and are harvested from white grapes, with no skin to pulp contact during the fermentation, some white wines can be made from black (or red) grapes, with the skin completely removed before the pulp is set to fermentation. Red Wines, are usually sweeter with a slight pucker factor because of the tannins in the grape skin that transfer into the wine during the fermentation process. Red wines are created by leaving the skins with the pulp for fermentation. Blush wines, are pinkish in color and can be made several ways, from limited contact with the skins of the black(red) grape during fermentation leaving it with a pinkish hue, to blending white and red wines, these wines range from sweet to dry, and have a limited pucker.

Then you have Fortified and Dessert wines, dessert wines are very sweet, and their are multiple ways to keep a high sugar content in the grapes as they ferment making a sweet wine. Fortified wines have a spirit, such as brandy added to them, during the fermentation process which stops the fermentation, Sherry is an example of a fortified wine. Their are also Sparkling wines, carbon dioxide is a natural by product of the fermentation process and different vinters have their own ways of sealing it into the wine.

So now you know your wines, if you were not a wine drinker before, you at least have the basics now, and if you were a serious drinker of quality vintages, well now onto the American wine. First you have to look at the region from which you are purchasing wines, warmer weather is usually better for sweet red wines, and cooler weather better for dry white wines. This is a generalization, not a rule, many other factors go into how a wine tastes, from style of fermentation, types of grapes grown all the way down to the quality and make up of the soil. The best place to start as always is local, when you stop by your local wine and spirits store, or the liquor store or supermarket, look for something made in the state, or you can always turn to handy websites such as http://www.allamericanwineries.com/AAWMain/locate.htm. This will give you and indication as to how many vinters sell wine in your state, as listed by various regions, and then to individual phone numbers and websites.  So start local, their is a plethora of resources at your disposal to begin discovering wine in America.

So you don’t want to search the web for hours and you have no inclination to drive out to some little known vinter and try his home made dandelion wine. You want a casual, quick and easy reference to understanding American Wines.  Well your not going to get one online, wines while they exhibit similar characteristics are as personal as perfumes, a wine that may be loved by some will be hated by many, how the bouquet rolls of the tongue, or how it compliments a new dish you intend to serve are something only you can judge. So this means field work! To the local wine and spirit stores, talk to your local liquor store clerk and find out when they do regional wine tasting, or to your nearest winery and ask for a sampling, or see when they hold their tasting. Then you can determine for yourself what local wines are to your taste.

Source:
1. American Winery Guide
2. Diuretics Definition
3. American Winery Guide

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s.hswstatic.com

A few ways to cook venison

There are easily as many venison recipes as there are for beef and indeed many beef recipes were actually converted from recipes designed for wild meats such as venison. This stands to reason, since venison not only has a richer, fuller flavor, but it has the same cuts of meat; steak, roast, ribs, ground and so on. Deer are just normally much smaller.

A good-sized buck will dress out at usually less than 200 pounds, though a few get a little larger. Some species rarely get much over 100 pounds. 

The methods of cooking are as varied as with beef, too. Deer meat can be fried, baked, broiled, barbecued, braised, steamed, boiled, grilled, or even pit baked. It also makes dried meat and jerky even more readily than beef, partly owing to the fact that deer tends to be leaner, since it is wild. Beef is often raised to purposely put on weight quickly, which means more fat within the muscles. While marbling is desired for beef, it is not for venison.

Many people have favorite recipes, based in part on what cut of meat is being cooked. An important factor actually comes into play long before cooking; proper aging and treatment of the meat. If this isn’t done correctly, venison will usually have a gamy taste regardless of how it is prepared. If done correctly, the meat will have such a good flavor that it becomes almost difficult to cook it wrong.

The following are only a few of the great recipes, out of many hundreds.

Fried backstrap

The backstrap is an oval or circular piece of meat that lies on each side of the backbone, and near the upper part of the ribs. Both pieces of meat run the full length of the deer, but are about three inches in diameter, depending on the size of the deer.

Gristle and fat is practically absent, and the cut of meat tends to be naturally tender even in older deer. For backstrap steaks, the meat is cut into steaks across the grain so that you end up with many three-inch steaks about one inch in thickness.

The steaks are dredged liberally in flour until well covered, and then cooked in medium hot grease on the stove, sprinkling with salt, pepper, onion powder and garlic powder. Covering the fry pan helps retain some of the flavor that can be lost during cooking. The lid also helps keep the meat moist. Cook until it is cooked as done as you want it. As a tip, since deer is wild, it should be cooked more than corresponding cuts of beef. Unlike beef, it doesn’t normally lose flavor when doing this.

Fried backstrap is superb when served with fried mushrooms and fried onions.

Venison stew

Many people feel that this stew puts the best beef stew totally to shame. It is usually made with small pieces of venison, smaller than, to just over bite-sized, and well-trimmed. Two pounds of venison stew meat can make a large pot of venison stew.

To make it, put the meat in a good sized pot. Add diced carrots, potatoes, onions, corn, mushrooms and green beans, then cover with water until the pot is about 3/4 full. Sprinkle well with salt, garlic powder, pepper, oregano, sage and basil and then put over medium heat. Cook until the vegetables are tender, adding water if needed. For thicker soup, fill a clean quart jar half full of cold water, add a couple tablespoons of flour or arrowroot, cap and shake until smoothly blended, then add to the stew during cooking.

This is a wonderful dish all year long, but especially on the colder days of winter. There are also many variations on the stew.

Venison pot roast

As it sounds, this is made with venison roast that corresponds to beef pot or rump roast. Place the roast in a Dutch oven that has a tight fitting lid. Add an inch of water, several quartered potatoes, an onion or two that have been quartered or cut into eighths, a few cut carrots, a couple of quartered bell peppers and a can of stewed tomatoes or three to four tomatoes cut in eighths. Salt, pepper and add a couple bay leaves, cover and then cook at 350 degrees F until the vegetables are tender and slightly browned. Quite a few people feel that this is better than the best beef roast ever thought of and that it is far more tender.

These are only a few recipes. If you want meals to rave over, try venison chili, venison sausage and eggs, sweet and sour braised venison, venison steak smothered in mushrooms and homemade mushroom gravy, venison gravy over rice or venison and cabbage. Well-prepared venison has a lighter; more delicate flavor than beef and it blends very well to most vegetables. It is so good, in fact, that it is likely that if you ever eat it and don’t like it, there are probably one of three possibilities: The venison wasn’t properly processed initially, it wasn’t cooked properly or was over-cooked, or you don’t like meat.

Though a good-sized beef might weigh 500 to 1,000 pounds, there are people who would rather have an entire venison than have a full beef. Once you’ve tried it, you will see why.

(Picture by Dcrjsr)