Mmmmroastedromescosauce Recipes

Steps:

• Process almonds, garlic and 1/4 cup breadcrumbs in a food processor until nuts are nearly ground, 10 to 15 seconds. Add red peppers, tomato, oil, vinegar, cayenne and 1/2 teaspoon salt. Pulse, scraping down sides of the bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds more. Add additional 1/4 cup breadcrumbs as needed to achieve desired consistency. Adjust seasoning with salt and pepper. Serve with roasted vegetables.

Steps:

• Preheat oven to 375 degrees F.
• Drizzle tomatoes & bread with olive oil, salt & fresh-ground black pepper then roast on foil-covered cookie sheet for 40 minutes. Add almonds & pine nuts to cookie sheet for last 10 minutes of roasting time. Check after 6-8 minutes to make sure nuts not burning.
• Transfer roasted ingredients and fresh garlic to a food processor and pulse to break into chunks. Add the next five ingredients. Pulse until well combined.
• Add salt 1/2 teaspoon at a time, to taste. This sauce is best if allowed to rest a day after preparation so the flavors can develop. Garlic becomes more pronounced with overnight rest.

Steps:

• MOOSE ROAST.
• The day before:.
• Saute vegetables for marinade and add spices.
• Bring just to a boil and then simmer for one hour. Allow to cool; strain marinade, and pour liquid in marinade dish. Reserve and refrigerate the strained vegetables and spices.
• Rinse the moose roast and pat dry with paper towel.
• Place moose roast in marinade dish. Marinate the moose roast overnight, turning meat so that the whole roast gets a good soaking.
• To roast the moose:.
• Preheat the oven to 350 degrees.
• Place meat in a roaster with a cover and insert a meat thermometer.
• Roast the moose for about 2 1/2 hours, until the internal temperature reads 170 if you want to try medium moose or 180 if you want the moose well done. A whole 5 lb roast may take a little longer than 2 1/2 hours.
• Allow to stand about 20 minutes and make gravy with drippings.
• Slice meat thin with an electric knife or a deli slicer. Serve.
• Suggested side dish: Red cabbage steamed with sliced apples and caraway seed.
• LEFTOVER MOOSE AU JUS.
• Simmer the reserved vegetables and spices from the marinade in 3 cups beef stock for about 20 minutes. Strain the vegetables and spices out and discard. Add the sliced leftover moose to the warm au jus. Serve over cooked egg noodles, Kluski or spaetzle; or serve on French bread as you would a French Dip sandwich.

Steps:

• Heat olive oil in frying pan
• Brown the sausage in the oil until no longer pink outside.
• Remove the sausage and drain on plate with paper towels.
• Put the peppers and onions into the frying pan (add additional oil if needed).
• Cook until the onions are translucent.
• Slice the sausages down the middle, but do not cut all the way through.
• Sprinkle salt and pepper on the peppers and onion.
• Place the sausages back into the pan with the peppers and onions, fanning them out on top.
• Simmer the sausages with peppers and onions for 15 minutes.
• Serve on hoagie or sub rolls (or whatever bread you prefer).
• I like to add some spicey mustard to my sandwich, but add whatever condiment suites your taste.

Steps:

• In the event you don't have shallots, use 1/4 of a large red onion instead.
• roughly chop the peppers, onions and garlic.
• Add all ingredients into a pan and simmer for about 15 minutes, or until the peppers are soft enough to cut with fork edge.
• Once everything is pretty soft, put it in a blender and blend until very smooth.
• When ready to serve the crab cakes (detailed in the other recipe "Hot Crab Cakes") then heat the sauce to very hot before spooning over the crab cakes.

Steps:

• In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
• Cover with hot sterilized lids, screw bands on tightly.
• Cook in canner for 4 hours of full boil.
• Good luck maybe this will work for vennison.