Bill's Venison or Buffalo Roast
- Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top
- side of roast about 2-3 inches apart, depending on how spicy you want it.
- Alternate 1/2 clove of garlic and slices of green serano or jalapeno
- peppers. Turn the roast over, repeat. Do not add spices or salt.
- Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.
- Cover heavily with yellow onion sliced in rings. Cover. Put in preheated
- 300 degree oven. Roast til it's really tender, slice across grain, serve
- with brown or wild rice and greens.
- Buffalo needs to be cooked at a low heat for a long time to make it tender.
- If you try to cook it on too high a heat, it will get tough, never, never
- to get tender again.
- This was Bill's Grandma Johnson's recipe for venison roast, but we used it
- on buffalo, too, and it was great.
- Source: Bill Tubbs... Meeker, OK
- Posted to MM-Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
- 28, 1997
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Billerica Haystacks
Categories: Chili, Appetizers, Snacks
Yield: 1 Servings
1 Onion, chopped
1 Bell pepper, chopped
3 tb Vegetable oil
2 3 cloves garlic, minced
1 lb Ground beef chuck
1 lb Ground pork
3 4 tbsp. chili powder
1 tb Ground cumin
1 (28 oz.) can tomatoes,
-chopped, with juice
1 c Canned beef broth
1 Bay leaf
3/4 ts Cayenne
1 ts Tabasco
1/2 ts Oregano
1/2 ts Salt
1/4 ts Freshly ground pepper
1 oz Grated semi-sweet chocolate
-Pinch of cinnamon
-HAYSTACKS:
1 Bag Fritos
Chopped mild onion
Chopped green, red or
-yellow bell pepper
Chopped ripe tomato
Chopped cabbage or lettuce
Chopped canned jalapenos
Scallions
Grated sharp cheddar
-cheese
Sliced black or green
-olives
Sour cream
In a kettle cook the onion and bell pepper until softened, about 4 minutes.
Add the garlic and cook another minute. In a large skillet brown the meat
over high heat and transfer when done to the kettle. Add chili powder and
cumin and cook the mixture, stirring, for about a minute. Add tomatoes,
broth, bay leaf, cayenne, Tabasco, oregano, salt and pepper and bring to a
boil. Lower heat and allow to simmer slowly for 2 hours. Or, put chili
into slow cooker for several hours. Stir in the chocolate and cinnamon and
adjust seasonings. Place bowls of each of the above accompaniments on the
table so diners can prepare their own Haystacks. A layer of Fritos is
placed on the plate or bowl first; then some chili, and whichever
accompaniments appeal to the diner. May be topped with sour cream. From:
Mary Riemerman
Date: Wed, 03-0
---------- Recipe via Meal-Master (tm) v8.05
Title: Billerica Haystacks
Categories: Chili, Appetizers, Snacks
Yield: 1 Servings
1 Onion, chopped
1 Bell pepper, chopped
3 tb Vegetable oil
2 3 cloves garlic, minced
1 lb Ground beef chuck
1 lb Ground pork
3 4 tbsp. chili powder
1 tb Ground cumin
1 (28 oz.) can tomatoes,
-chopped, with juice
1 c Canned beef broth
1 Bay leaf
3/4 ts Cayenne
1 ts Tabasco
1/2 ts Oregano
1/2 ts Salt
1/4 ts Freshly ground pepper
1 oz Grated semi-sweet chocolate
-Pinch of cinnamon
-HAYSTACKS:
1 Bag Fritos
Chopped mild onion
Chopped green, red or
-yellow bell pepper
Chopped ripe tomato
Chopped cabbage or lettuce
Chopped canned jalapenos
Scallions
Grated sharp cheddar
-cheese
Sliced black or green
-olives
Sour cream
In a kettle cook the onion and bell pepper until softened, about 4 minutes.
Add the garlic and cook another minute. In a large skillet brown the meat
over high heat and transfer when done to the kettle. Add chili powder and
cumin and cook the mixture, stirring, for about a minute. Add tomatoes,
broth, bay leaf, cayenne, Tabasco, oregano, salt and pepper and bring to a
boil. Lower heat and allow to simmer slowly for 2 hours. Or, put chili
into slow cooker for several hours. Stir in the chocolate and cinnamon and
adjust seasonings. Place bowls of each of the above accompaniments on the
table so diners can prepare their own Haystacks. A layer of Fritos is
placed on the plate or bowl first; then some chili, and whichever
accompaniments appeal to the diner. May be topped with sour cream. From:
Mary Riemerman
Date: Wed, 03-0
