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1 large butternut squash, cut in half and seeded. 2 tablespoons olive oil. 1 pound ground venison, elk, or beef. 1 teaspoon salt. 1 teaspoon ground pepper
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, [2] and to fish. [3] Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation .
In the 1985 book, Contemporary Cooking, by James Charlton, the dish "Chateaubriand with Duchesse Potatoes" is prepared by broiling the steak until not quite done and then placing the nearly cooked steaks onto a plank surrounded with mushrooms, tomatoes, and piped duchess potatoes around the meat and vegetables and then placed back into the ...
I would try ordering ribs at restaurants, but nothing ever came close to his recipe. Now, when summer rolls around, I crave the smell of his freshly grilled ribs.
The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. [9]