Sorry about the back. Mine didn’t like standing all day canning about 2 weeks ago & is still bothering me somewhat - doesn’t take much these days to set it off. Hope yours improves quickly!
Two things:
This afternoon/evening, I made Pioneer Woman’s red wine pot roast. I used two ‘football’ (ham muscle) venison roasts. They look like a football so I cut them in half to brown them. The pot liquid is red wine, beef broth, some orange marmalade (yes, really!) rosemary & thyme. It’s just delicious. After 4 hours at 275, any connective tissue is dissolved & the meat is falling apart. She uses chuck roast - I can only imagine how good this must be with beef. Definitely going to be making it again. Link:
http://www.foodnetwork.com/recipes/ree-drummond/red-wine-pot-roast-3250772
Second thing .... I made Mongolian Venison Sunday evening. It’s supposed to be like PF Chang’s Mongolian Beef. The sauce is 1/2 cup soy sauce (I used lite soy) & 1/2 cup water. There’s some brown sugar, garlic & ginger involved as well. I felt very, very ill after eating it - same thing happened after eating a stir fry where the sauce was primarily soy. I’m certain it’s the high level of sodium (not a soy allergy) and I was drinking copious amounts of water all night - by morning, I felt back to normal. I looked around to see if there was a substitute for soy and found one - saw the same one in several places - link:
http://www.cookinggodsway.com/soy-sauce-substitute/
The alternative soy will change the recipes somewhat, but using real soy sauce is just a ‘no go’ for me from now on. I guess it’s a self-inflicted form of aversion therapy - just the thought of soy sauce makes me feel a bit ill.
I did see some other recipes at this ‘cookinggodsway’ site that looked interesting & I’m going to try at a later date.
That Orange Marmalade one looks wonderful!