View Single Post
  #165  
Old 09-22-2018, 03:28 PM
Red Bullets's Avatar
Red Bullets Red Bullets is offline
 
Join Date: Oct 2010
Location: central Alberta
Posts: 10,444
Default Bighorn Sheep Recipes

I shared these with a friend today and thought I might as well post them here since I typed them out. Enjoy.
~~~~~~~~~~~~~~~
>>>>Cardiff Mountain Bighorn Sheep Stew<<<<
4 cups cubed sheep meat
2 cups pork shoulder cubed
4 cups beef stock
2 cups carrots chopped
2 cups onion chopped
1 cup Celery chopped
2 tablespoons bouquet garni( spice bag)
4 cloves garlic smashed
2 cups potatoes peeled and cubed
2 cups leeks sliced
1/4 cup of oil
11/2 teaspoon oregano
1/2 cup fresh parsley
Salt and pepper to taste

-Trim the meat of fat and place in a large dutch oven/. Cover the meat with the stock, salt and pepper and bring to a boil. Reduce heat and simmer for 1 hour. Remove from th eheat and allow to cool, then skim off any fat.

-Add the remaining vegetables, except the potatoes, leeks and parsley and simmer for an additional hour. After half hour of simmering add the potatoes and bouquett garni. After 30 minutes simmering add the leeks and parsley. simmer for 15 to 20 minutes more.

-Enjoy

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>>>>>Moussaka with Bighorn Sheep meat<<<<<


Meat Sauce Ingredients :

1 Onion
6 Cloves garlic (There’s no such thing as too much Garlic )
2 Tablespoons Olive Oil
2 pounds ground sheep Meat
1 cup tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/2 cup red wine
1/4 teaspoon cinnamon
Vegetables:

1 zucchini (about 8 inches long)
2 large Russet Potatoes
1 medium Eggplant
2 tablespoons olive oil

White Sauce Ingredients:
6 Tablespoons butter
1/2 Cup flour
4 cups milk
1/4 teaspoon nutmeg
6 Tablespoons grated Parmesan Cheese
Salt and Pepper to taste
2 eggs slightly beaten
Directions :

In a skillet fry onions in oil until soft, add moose meat and continue to cook until brown; add remaining meat sauce ingredients. Simmer.

Prepare vegetables by slicing into 1/4 inch thick pieces. In a separate pan fry vegetables in oil until tender, remove from pan and drain on paper towel.

To make the white sauce complete the following: In a pan melt butter, add flour and while stirring slowly add milk. Add nutmeg, parmesan cheese and salt and pepper. Stir until thick and bubbly. Add egg, cook one minute more.

In a baking dish layer meat sauce at bottom, next layer vegetables top with cream sauce. Bake in a preheated oven set to 350 degrees for one hour.

Serve with Greek Salad, Pita Bread, and Tzatziki.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

>>>>Comanche Bighorn Sheep Rib Roast<<<<<

2 to 3 lb rib roast
4 garlic cloves
1/2 teaspoon kosher salt
1/2 cup cracked black pepper
1/4 cup madeira wine

-Peel and split the garlic cloves into 3 spears. insert the garlic spears into the sides of the
roast, to a depth of one inch.

-Lightly salt the roast and then heavily pepper all sides, packing the pepper firmly and coating all the meat.

-Preheat the oven to 500F. Place the roast on a rack in a small roasting pan and add the wine to the pan. Put in the oven for 5 minutes uncovered. Baste the rack with the wine in the pan and turn the rack, baste again and leave in the oven for another 5 minutes uncovered.

-Reduce oven heat to 350 and continue baking until done. Meat thermometer should read 135 to 140 degree for a medium roast.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~

>>>>>Braised Bighorn Sheep<<<<<<<

8 loin steaks 3/4 inch thick
2 tablespoons butter
2 tablespoons oil
flour for dusting
2 tablespoons ground sage
salt and freshly ground pepper
2 cups roughly cut tomatoes with their juice
1 clove of garlic
2 cups dry sherry
3 tablespoons butter
1 tablespoon dark balsamic vinegar

-In a large pan over medium high heat melt the first butter and oil. Dust th eloins in flour and sage, then sear them in the butter/oil for a minute each side or until slightly browned.

-Lower the heat, add the salt and pepper, tomatoes and juice and stir. Carefully pour the sherry to cover the steaks and simmer partially covered for 1 hour. The meat is done when it is tender or an internal temp of 155. Monitor the liquid levels and add just a little water if the braise dries out.

-Remove the steaks when done. Puree the tomatoes in the pan with a fork . Thicken the sauce 2 or 3 tablespoons of butter, a little more salt and pepper and a dash of balsamic vinegar. Pour sauce over steaks and enjoy.
__________________
~~~~
I didn't know I was getting old until I saw grey hairs in my son's whiskers. ~ Red Bullets
~~~~
After 60+ years of following my dreams I realize they don't know where they are going. ~ Red Bullets
Reply With Quote