How To make Buckskin Chili
Servings: 8
5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped
1/2 lb Bacon 3 Jalapeno peppers minced
2 c Beaujolis red wine 2 Med. onions chopped
1 ts Angostura Bitters 1/2 c Mushrooms chopped
4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes
3 tb Tabasco sauce 1/2 ts Allspice
3 Garlic cloves (minced) 1 ts Mexican oregano(optional)
2 1/2 c Tomato sauce 2 tb Dried crushed anchos
1/2 c Tomato paste 1 1/2 ts Salt
Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. Origin: The chili pot of Don Houston
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How To make Buckskin Chili's Videos
Lekkerste krokante Babi Pangang die je ooit gaat proeven | EtenmetNick | How to
Misschien wel de allerbeste babi pangang die je ooit in je lekkere bekkie gaat stoppen.
Van mij, voor jullie.
Maak dan. Kusje.
Marinade:
1 tl 5 spices (kruidenmengsel)
5 knoflook teentjes
2 el sojasaus
1 tl zout
1 el rijstwijn
2 el suiker
Bereiding:
1. Alles mengen en blenderen.
2. Klaar!
Babi Pangang saus:
- 1 ui
- 3 tenen knoflook
- 5 cm gember
- 1 el sambal oelek
- 1 steranijs
- 1 tl komijnpoeder
- 200 g tomatenpuree
- 100 g suiker (extra op eigen smaak)
- 1 el maizena
- 100 ml azijn
- 500 ml water
Bereiding:
1. Pel en hak de ui en de knoflook fijn.
2. Schil en hak de gember fijn en pleur bij de uien en knoflook.
3. Bak het uienmengsel met de steranijs en komijnpoeder 10 minuten.
4. Flikker de tomatenpuree en suiker erdoor.
5. Gooi 500 ml water erbij en 100 ml azijn erbij.
6. Meng 2 el water met 1 el maizena.
7. Wacht tot je saus kookt en pleur nu je maizena erbij en blijf roeren!
8. Doe je vuur uit!
9. Op smaak brengen met misschien wat azijn en wat suiker.
10. Klaar!
Krokante babi panggang:
- 1 kg buikspek met zwoerd
- 1 hele gember
- 2 citroengras
- Handje grove peperkorrels (gekneusd)
- 1 zakje baking soda
- Handjevol zeezout (ongeveer 150 gram…..denk ik)
Bereiding:
1. Pan water opzetten en gooi je spek erin met de gember, citroengras en pepperkorrels.
2. Gaar laten koken. +/- 30 min
3. Eruit halen en af laten koelen en zwoerd schoonmaken met een mes en keukenpapier.
4. Kleine gaatjes prikken in het zwoerd. (niet te hard doordrukken!)
5. Na afkoelen, insnijden aan de vleeskant tot aan het zwoerd.
6. Nu de marinade er tussen masseren.
7. Maak met alu-folie een bakje om je spek heen.
8. Zwoerd goed afdrogen en schoonmaken met azijn.
9. Meng je zeezout met een zakje bakingsoda.
10. Pleur er een goede laag zeezout-mengsel op en verdeel het goed over je spek.
11. Flikker hem nu 30 min in de oven op 180 graden.
12. Haal uit de oven en schraap het zeezout eraf.
13. Flikker hem nu weer in de oven op 240 graden (ik heb een kut oven die maar tot 230 gaat) voor 30 min.(bij 230 graden 30 min!)
14. Laatste 10 minuten op grillstand 175 graden.
15. Check goed of het buikspekje krokant is geworden, zo niet dan nog heel even 10 min erin.
16. Koken is gevoel, niet klaar? gewoon er naar blijven kijken en liefde geven.
17. Klaar? Laat ff 10 min rusten.
18. Dan in stukken hakken.
19. Babi pangang sausje erover.
20. en vreten maar!
Inspiratie uit deze video :
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How to Make Boilermaker Tailgate Chili | Allrecipes.com
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COOKING BLACK BEAR
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Here is the way we cook rabbit stew, but we also bottle rabbits and make rabbit pies. No matter what way you cook them, it makes for a great healthy meal for the family.
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