General cooking tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Safety in the kitchen

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn Recipe

	Category	Game Recipes
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Ingredients And Procedures

4 Pounds Boneless Venison Loin

--Marinade-- 3/4 Cup Olive Or Walnut Oil

1/3 Cup Dry White Wine

2 Tablespoons Fresh Garlic -- minced

1 Tablespoon Fresh Rosemary -- minced

1 Tablespoon Thyme -- minced

2 Teaspoons Juniper Berries -- crushed

1 tsp Salt

2 tsp Freshly Ground Black Pepper

Sun-Dried Cherry Sauce (Recipe Follows) --Garnish-- Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs

Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.

Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing.

At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.

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<h1>Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Pounds Boneless Venison Loin <P>--Marinade-- 3/4 Cup Olive Or Walnut Oil <P>1/3 Cup Dry White Wine <P>2 Tablespoons Fresh Garlic -- minced <P>1 Tablespoon Fresh Rosemary -- minced <P>1 Tablespoon Thyme -- minced <P>2 Teaspoons Juniper Berries -- crushed <P>1 tsp Salt <P>2 tsp Freshly Ground Black Pepper <P>Sun-Dried Cherry Sauce (Recipe Follows) --Garnish-- Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs <P><P>Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. <P>Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing. <P>At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs. <P><P>Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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