![]() You'll need about 1/2 stick melted to do this trick. To serve, slice the roast into 1/4 inch thick slices: Venison can be dry - it has zero fat - so one trick I do is to coat each slice in melted butter before I serve it.The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet. Add another tablespoon of gingersnaps if you want, or add a tablespoon of sugar. They will not dissolve completely at first, but keep stirring and they will disappear. ![]() Whisk in 4 tablespoons of the pulverized gingersnaps. Taste for salt - it will probably need it - and add enough to your taste. The mixture will turn to clay at first, then loosen into a silky sauce. Slowly whisk in the strained cooking liquid, one cup at a time. Cook the roux until it is the color of coffee-and-cream, stirring often. When it is frothing and totally melted, whisk in 2 tablespoons flour. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. You want it to look like a rough meal or coarse flour. Take the 8 gingersnap cookies and pulverize them in a blender. Strain the cooking liquid through a fine-meshed sieve into a bowl.
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