CHRS: CP437 2
MSGID: 1:18/200@fidonet 66917a30
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Venison Steak w/Mushrooms
 Categories: Game, Herbs, Mushrooms, Marinades
      Yield: 4 Servings
 
  1 1/2 lb Venison steak; trimmed
      1 cl (or 2) garlic; crushed
    1/2 ts Dried oregano; crushed
      1 c  Fat-free Italian salad
           - dressing *
           Black pepper
      1 lb Fresh Crimini mushrooms;
           - cleaned, sliced
           Nonstick cooking spray
 
  * Separate recipe
  
  The night before cooking, place steak in a gallon-size
  resealable plastic bag. Add crushed garlic clove, oregano,
  and salad dressing. Shake well and refrigerate overnight.
  
  Remove steak from bag and discard the marinade. Grill the
  steak indoors or outdoors, seasoning with black pepper to
  taste and turning once. (For medium steak, internal
  temperature should be about 165ºF/73ºC.) **
  
  While grilling the steak, spread the mushrooms on several
  sheets of paper towel in a single layer. Spray with non
  stick cooking spray, then transfer to a medium skillet and
  sauté until desired tenderness.
  
  Top venison with mushrooms and serve.
  
  ** It is not a good idea to cook venison past medium-rare
  about 130ºF/55ºC. Venison is very low fat and will get
  tough and chewy if cooked much past medium rare. - UDD
  
  Yield: 16 ounces cooked meat
  
  Serving size: 4 ounces or 1/4 of recipe
  
  This recipe was developed by Kathleen Stanley, Diabetes
  Education Program Coordinator at Central Baptist Hospital
  in Lexington, Kentucky. She frequently performs cooking
  demonstrations and has been involved in diabetes education
  for over 18 years.
  
  From: http://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... My only exercise is jogging my memory and wrestling with my conscience.
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