Traditional Muzzleloading Association
The Center of Camp => Camping Gear and Campfire Cooking => Topic started by: EvilTwin on April 23, 2014, 12:57:17 PM
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Don't post often, but for da huntsmen/women here, try this!! Needed, a 2 liter jug of Eyetalian vino,about 3-4 cloves of garlic,olive oil and anywhere from 3-4 lbs of small critter or fowl meat. One of those 3 inch deep frying pans,pour olive oil into bottom to cover and sautee a LOT of cut up garlic (can't go wrong with "too much" here). Cut meat of squirrel ot rabbit or grouse or turkey or chicken if yer lazy into bite size chunks and brown in the pan. Pour in eyetalian wine to cover it, reduce heat and just let cook without covering pan. It will cook and make you drool and slobber for some hours. Periodically take a look and make sure that there is always some wine in the bottom-don't let it dry out. When the taste test is made, and the meat is done you are goood to go. Get some Italian bread and butter to use as juice mops. I usually amke up a big pot of this for hunting camp as it is a one dish meal and stupid easy to just put on the coals or low heat and go hunting. Have anyone who comes in during the day check to see if a bit more vino need go in is all. The wines that seem to work BEST are from Polonari. Their D'Abruzzi, barbarone and volpolicella are kick assed great for this.
ENJOY!!!
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I LOVE the smell of blackpowder in the morning!
And I love the smell of garlic sauteeing in the evening. Creatura con spicchio d'aglio (critter with garlic) with a wine reduction. Multi bene.
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Multi bene
*molto bene
Interesting recipe...have to give it a try sometime...I'd probably just leave all the meat in the bones and de-bone later when tender...benissimo...
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Really best to debone first and cut into bite size pieces. Why let bone absorb any flavors??? I screwed up on the vintner,it is Folonari.
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Just seems it would be little tough to de-bone while raw...but, I always follow the recipe the first time I make something, will do...
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SSE, chill the critter down real good first and it is way easier to cut away from da bone. If you wanna try "training wheels" this recipe works great with chicken breast or turkey breast. any light meat is great and it really likes skwerl ,raggit and grouse.
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Really best to debone first and cut into bite size pieces. Why let bone absorb any flavors???
ET,
I always have thought I was getting flavor from the bones rather than putting it into the bones?? Even the few times I have deboned first, I boil up the bones in water and use the broth. That's what mom always did soooo,me too.
snake-eyes 
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Well,if'n ya really wanna do that go ahead, but so far I have found it mo'betterer when all I haveta do is shovel and chomp
