4 breast off bone
olive oil
rosemary
Alpine Touch
Sea Salt
Cayanne Pepper
Heavy Cream
Flour
Heat home oven to 275 or med low coals. Get dutch hot adding olive oil to cover bottom completely with a little excess. Once oil is med hot sprinkle rosemary, Alpine Touch, Sea Salt, Cayanne Pepper into oil wisk together with fork or wisk. Once all heated to just starting to pop the oil, brown breast or 1/2" butterflied steaks, both sides, pressing spices into meat. Add heavy cream or 1/2 & 1/2 up 3/4's of the way on the browned meat. Place in oven until bird is 170 degrees inside or completely cooked, Venison to med-well. Usually 2-4hrs on slow cooking. Remove meat, wisk in flour with milk or cream to create gravy to your liking. Serve over boiled taters or plain white rice. Serves 4-6 folks.
Wayne
olive oil
rosemary
Alpine Touch
Sea Salt
Cayanne Pepper
Heavy Cream
Flour
Heat home oven to 275 or med low coals. Get dutch hot adding olive oil to cover bottom completely with a little excess. Once oil is med hot sprinkle rosemary, Alpine Touch, Sea Salt, Cayanne Pepper into oil wisk together with fork or wisk. Once all heated to just starting to pop the oil, brown breast or 1/2" butterflied steaks, both sides, pressing spices into meat. Add heavy cream or 1/2 & 1/2 up 3/4's of the way on the browned meat. Place in oven until bird is 170 degrees inside or completely cooked, Venison to med-well. Usually 2-4hrs on slow cooking. Remove meat, wisk in flour with milk or cream to create gravy to your liking. Serve over boiled taters or plain white rice. Serves 4-6 folks.
Wayne
