All in the Family featured the curmudgeonly Archie Bunker. Archie was television’s most famous grouch, blunt, blustering, straightforward and untouched by the PC crowd. He was the archetype of the conservative male. Michael desprately tried to reeducate him, but he persisted in his breviloquence.

Looking back at the last 40 years, we realize: ARCHIE WAS RIGHT!


Cook Off (part 1)

I've been reading Mausers and Muffins ever since Roci pointed out that there is a pro-gun red head that likes to hunt and cook.  Since I had a thing for red heads in highschool and I still love hunting, shooting and cooking, it seemed like a good fit.  Brigid is generaly a pretty good read and her photos are something I only aspire to.

The other day she posted "impressing dinner guests with venision".  I had to respond and I asked her what she would do with some pronghorn tenderloins that I had in my freezer.  Her suggestion:

1 1/2 lbs. boneless Antelope loin
Dry rub
3 c. panko bread crumbs
1 1/2 c. toasted pecans, roughly chopped
2 teaspoons salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 Tbsp. garlic powder
1 Tbsp. cracked black pepper

Porcini Cream Sauce

2 oz. dried porcini mushrooms
2 qt. chicken stock
1/4 c. teriyaki sauce
3/4 c. heavy cream
1 1/2 tsp. garlic
1 tsp. thyme
1 tsp. dry mustard

Pulse dry rub ingredients in a foot processor.

To make sauce, simmer dried mushrooms in stock in a large saucepan for 30 minutes.Add remaining sauce ingredients and simmer for another 15 minutes.

Cut tenderloin into 6 oz. portions and roll them in dry rub mixture. Bake at 400° for about 7 - 10 minutes, or until medium doneness. (you want no more than 130 F internal tempeature) Pour a little of the cream sauce on a plate, top with sliced antelope and a few crumbles of blue cheese if you wish.
I've picked up the gauntlet and taken the tenderloins out of the freezer.

More to come.

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