Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021

Mashed and Browned

 

Ingredients

• 1 pound of potatoes
• 1/4 cup of milk
• 4 tablespoons (half a stick) of unsalted butter
• 1 teaspoon of salt
• 1 teaspoon of pepper

Directions

1. Do not peel the potatoes
2. Begin Boiling until potatoes are soft.
3. mash the potatoes once cooled and dried.
4. Add 1/4 cup of milk and 4 tablespoons of unsalted butter.
5. Now add 1 teaspoon of salt and 1 teaspoon of pepper.

Crisping

1. Take a a knife blade or flat object to smooth out mashed potatoes.
2. Stick flat mash potatoes into oven until browned.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Mashed and Browned

 

Ingredients

• 1 pound of potatoes
• 1/4 cup of milk
• 4 tablespoons (half a stick) of unsalted butter
• 1 teaspoon of salt
• 1 teaspoon of pepper

Directions

1. Do not peel the potatoes
2. Begin Boiling until potatoes are soft.
3. mash the potatoes once cooled and dried.
4. Add 1/4 cup of milk and 4 tablespoons of unsalted butter.
5. Now add 1 teaspoon of salt and 1 teaspoon of pepper.

Crisping

1. Take a a knife blade or flat object to smooth out mashed potatoes.
2. Stick flat mash potatoes into oven until browned.

Source — La Cuisine Creole
Prepared by Austin Kubisch
Louisiana Anthology
June 10, 2021

Green Pea Soup, without Meat, for Lent

Ingredients

• Two pints of green peas
• Two quarts of water
• Three onions
• Two heads of celery
• One carrot
• One turnip
• Salt
• One half tablespoon of butter

Directions

1. Boil the peas in two quarts of water until peas are very soft.
2. Chop the onions, celery, carrot, and turnip into small pieces.
3. When peas are very soft, add onions, celery, carrot, turnip, salt to taste, and butter to the peas and boil for two hours.
4. The peas may be boiled the day before, if desired. Dried peas may be substituted for green peas.

Source — La Cuisine Creole
Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021