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Old 03-22-2012, 09:15 AM   #1
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Menu - Thu., March 22, 2012

Venison Paprikash (without tomatoes) and broad egg noodles.

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Old 03-22-2012, 09:34 AM   #2
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sounds good, jpb. my mil used to make chicken paprikash. do you have a recipe?


dw promised to make pork chops today, probably shake-n-bake. i'm guessing with nuked spuds and asparagus or broccoli.
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Old 03-22-2012, 10:10 AM   #3
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Linguine & pesto with bell peppers, leeks, & broccoli; chicken strips with a light lemon sauce, another side will be light & lemony pea salad. Up in the air about what bread I'll use though. Also, dessert is iffy...
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Old 03-22-2012, 10:34 AM   #4
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Pick up dinner tonight. SO is having a salad in a taco shell with chicken and I'm having some soup and lamejun (Armenian food with a seasoned ground meat mixture baked on a thin, flat, round dough crust).
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Old 03-22-2012, 10:40 AM   #5
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Supposed to be hot and humid today so I may not want to cook. I may just take a break today and let the pizza place do the cooking. LOL
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Old 03-22-2012, 12:55 PM   #6
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Quote:
Originally Posted by buckytom View Post
sounds good, jpb. my mil used to make chicken paprikash. do you have a recipe?


dw promised to make pork chops today, probably shake-n-bake. i'm guessing with nuked spuds and asparagus or broccoli.
Venison Paprikash
For 4 – 6 main course servings:

2 lbs. cubed deer rump ( ¾ ” cubes)
3– 4 medium sized yellow onions, coarsely chopped
1-tsp. Minor’s beef stock base
4 TBS sweet paprika
2 TBS hot paprika
10 green peppercorns
6 juniper berries (optional)
2-3 bay leaves (optional)
1-2 cloves minced garlic (optional)
Water to cover
Shortening (butter, lard, etc.)
Sour cream
AP Flour
Heavy kettle with tight cover (e.g. Dutch oven)

Coat venison cubes with flour and brown in shortening
Remove cubes.
Add more shortening, chopped onions and sweat to draw water.
Add optional garlic, 3 TBS sweet paprika, 1 TBS hot paprika, green peppercorns,
and optional juniper berries.
Stir to mix ingredients over medium low heat.
Add browned venison cubes.
Add water to cover, optional bay leaves, and ~ 1 tsp. of Minor’s.
Bring to a low boil.
Reduce heat to a slow simmer.
Cover and simmer stirring occasionally for 2 – 3 hours.
In a separate pot, brown 2 TBS flour with butter.
Add 1 TBS sweet paprika and 1 TBS hot paprika
Slowly add and incorporate ½ - 1 cup of the broth from the venison cooked above.
Stirring well, bring to boil and remove from heat.
When cooled, but still warm, incorporate ~ 1 cup of sour cream.
Mix the contents of the Dutch oven with the sour cream mix (or visa versa)
Store the venison with sauce in quart jars.
Refrigerate at least 1 day before reheating and eating.
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Old 03-22-2012, 12:58 PM   #7
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"BBQ" shrimp with mini biscuits!
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Old 03-22-2012, 01:00 PM   #8
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Pulled pork barbecue on hard rolls, homemade potato salad, coleslaw, assorted homemade pickles, iced tea and the last of the cream puffs left from our St. Patrick's Day meal on Sunday.
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Old 03-22-2012, 01:00 PM   #9
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All I know it is seafood - on my way to the fish market now to see what goodies I can find!
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Old 03-22-2012, 01:06 PM   #10
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Pulled out a half a chicken from the freezer....News at 6:00.
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