Limner
11-01-2008, 06:15 PM
A friend of ours gave us a deer last week, and we're eating GOOD. :razz:
Made this today and Hubby ate two bowls of it.
Take one cup of black turtle beans and wash it and bring to a boil in a cast iron dutch oven. Let sit and hour, drain and rinse, and put several inches of water in it. Set on the stove. While it comes to a boil, chop up a big ole' onion and lotsa garlic. Throw it in the pot with a bit of seasoned salt, pepper, and two TB brown sugar. When it comes to a boil, throw in a small venison roast---I used one of the shoulder roasts. Preheat the oven to 325 degrees, and put the lid on the pot and set it in the oven. Go away and go sew some baby diapers, read on the TOL, feed the chickens, rub the dog's tummy, etc. You know, the important stuff. After it's been in a couple or three hours, throw in a big handful of barley ('taters wopuld be good, instead, but Hubby hasn't dug our 'traters yet). Make sure you have enough liquid for the barley to absorb without sticking, pull the bone out of the roast if it has one, and set it back in the oven with the lid on. Go do some more stuff for an hour. Pull it out of the oven, put in some cornbread (baked in a cast iron skillet). Taste the soup---if it needs salt and you like soy sauce, that's good in it. Serve to hungry family with corn bread. It's GOOD.
Made this today and Hubby ate two bowls of it.
Take one cup of black turtle beans and wash it and bring to a boil in a cast iron dutch oven. Let sit and hour, drain and rinse, and put several inches of water in it. Set on the stove. While it comes to a boil, chop up a big ole' onion and lotsa garlic. Throw it in the pot with a bit of seasoned salt, pepper, and two TB brown sugar. When it comes to a boil, throw in a small venison roast---I used one of the shoulder roasts. Preheat the oven to 325 degrees, and put the lid on the pot and set it in the oven. Go away and go sew some baby diapers, read on the TOL, feed the chickens, rub the dog's tummy, etc. You know, the important stuff. After it's been in a couple or three hours, throw in a big handful of barley ('taters wopuld be good, instead, but Hubby hasn't dug our 'traters yet). Make sure you have enough liquid for the barley to absorb without sticking, pull the bone out of the roast if it has one, and set it back in the oven with the lid on. Go do some more stuff for an hour. Pull it out of the oven, put in some cornbread (baked in a cast iron skillet). Taste the soup---if it needs salt and you like soy sauce, that's good in it. Serve to hungry family with corn bread. It's GOOD.