YumYum Recipes database: Greek Bougatsa, contributed by TwinLakesChef
Views: 12, Replies: 12 » Jump to the end |
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| Greek Bougatsa
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  Sarge |
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Gosh . . if I just lived a little closer, I WOULD drop one off on your doorstep.  |
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if i just lived a little closer , i would be your Main customer at your New Restaurant you would need to Open for My Family and I if you cooked like that all the time .  Sarge |
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| In our younger days we toyed with the idea of a restaurant but had the good sense not to do it. Retail anything seems to have a lot of challenges. We really don't have very good restaurants in the rural area where I live and we are rarely interested in doing the drive to get to better restaurants. I figure DH does 40 miles round trip during the week to get to the manufacturing plant and doesn't need to do additional driving on the week-end. He deserves to stay home and enjoy the lake. So my only choice is to get in the kitchen and whip up something special for him. Because we are only two and our children are 1,800 miles away I share a lot with the neighbors. But some things they just won't eat. I had 4 pounds of deer loin given to me this week. It was as tender as a filet and didn't even taste like deer; it tasted like beef steak. But I couldn't coax the neighbor to try it. So I kept back enough for us to have a couple of meals from it and took a big platter of it to my neighbor who has 5 children and no time to cook. When I walked through the door with it the teenager asked what I had brought. I just said steak and twice baked potatoes. She called me later to thank me and said everyone loved it. I asked if they knew it was deer and she said no.  After my DH tasted it, he said, "And you gave the rest away?!" I assured him there would be more. I have a freezer full of deer. |
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| Arlene, how do you cook your deer loin? I have had it wrapped in bacon and grilled...yum! I cut some of the left overs into medallions and simmered in broth to heat...meanwhile I roasted some garlic with herbs for garlic mash potatoes and I was in heaven! We may get some deer meat in the next few weeks so I'd like ideas on what else to do with it. By-the-way the bougatsa has my mouth watering! |
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| I'll go looking for some of my recipes. The hunter dropped it off to me unexpectedly on Sunday night. It was in a plastic bag and I just threw it in DH's refrigerator . . . and, of course, I tend not to look in that refrig and forget what's in there. On Tue he asked me what I was planning to do with that meat that was leaking blood all over the shelf. So rather than look for my recipes, I just cut it in thick chunks, maybe 2", rolled in flour, S&P and browned it each side in a skillet with olive oil and butter. I knew with the butter in there it would brown easier without over cooking in the center. I leave it pretty pink but not oozing blood. I made twice baked potatoes and heated some peas to go with it. The meat was so good we didn't even miss having a salad along side. The next day I made a milk gravy out of the drippings and refrigerated it. Tomorrow morning I'll fry and drain some sausage to put with it for biscuits and gravy. We haven't that in a while. On a personal note, I suppose you got the first snow storm of the year like we did Friday night? |
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| Here's the link to the deer recipes; http://cubits.org/YumYum/thread/view/42202/ |
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| Arlene, No snow storm here...no snow! It is truly odd how we often miss storms here in this particular area of Iowa, people will get hit to the south, west, and north, and we miss it...wonder if it is the "river effect"? - sometimes stuff "headed our way" seems to split and go west and east around us! Thank you for the link to recipes. I like the idea of cutting the loin into steaks...I have not done that...it looks very tasty! |
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| Melt in your mouth . . . like cutting butter . . anyway . . on this last batch we cooked. I put those recipes in pretty fast so if you have questions, just ask away. They are good recipes for the sauces. I especially like the dried cherry one. The main thing is to identify if it is a cut that requires high, fast, quick heat, keeping it pink in the center or if it requires braising . . . slow heat . . tightly covered. And of course, deer is very lean and can be dried out easily. But this last loin . . . I think you could have done anything with it and it would have come out great. I had some pork chops given to me. They were labeled "Iowa Chops". Now there are two kinds of pork chops. Usually, an Iowa Chop, we put on the grill, high heat and keep it slightly pink in the center. So that's what I did. Not. They were tough.. So I put them in a pan with a little water and into a 325 degree F. oven, with a tight lid. Took them out later and they were fork tender. You just don't know what you are getting when someone else has butchered the meat. But if you cook your deer and it is tough, you can always cube it up and put it in a stew the same way you make beef stew. |
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| Deer is tricky, good reminder that it can be "re-purposed". |
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| Arlene, LOL our family lives in a sm rural are as well . we use to live in several lg areas and have made friends everywhere we have been , mainly due to our ability to adapt to the area we live … not compromise our values . However, we cook our way country style and we often hunt & fish where ever we are at . so whatever is got is on the menu. Folks don’t know unless ya tell them LOL No we weren’t and are not poor we just like the meat of the different critters we hunt. Although we do not hunt as many now days due to the fact 98% of the friends and family are not around here anymore & I am unable to do so . AAh to do so again would be so much fun though ;) Sarge  |
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| Sarge, You come to Iowa in the Fall and there are plenty of opportunities to hunt. I grew up dirt poor (of course, we kids had no idea we were dirt poor). My dad hunted, fished, trapped. He believed in eating what you kill. He did not take deer to a locker to be processed; he did it himself. When he got a buck with an impressive rack, he taught himself Taxidermy and had that hanging on the garage wall for many years (mom wouldn't allow it in the house as he already had a huge walleye that was stuffed for him when he won a fishing contest - yup . .hanging over one of the doorways in the house). He saw that we always had food and we looked at deer and pheasant as something very special. When he died I thought I would never see deer meat again but hunters in this area are good to bring me deer. |
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