OPENING WEEKEND STEW
Here's the traditional Ranch food served opening weekend. If you haven't got a crew coming out, then you better find a different menu. This is made to be served throughout opening weekend and will feed 15 to 20 guys depending how hungry they are. The stew must be made at least one day before serving in order to build maximum flavor. The stew does not have to be refrigerated but should be kept in a cool place with a loose lid and brought to a compete boil before each serving. This stew must be accompanied by traditionally made Italian polenta, homemade ranch beans, flour tortillas, and a cheap hearty burgundy wine. WARNING: Should any of the accompanied dishes be omitted, or should individual plates not be served with proportionate helpings from each food group, this may result in extreme cases of shooting diarrhea or paralyzing constipation.
Ingredients:
| 15 lbs of venison 2 or 3 wild dovetail pigeons 6 quail breasts 6 dove breasts ½ cup of olive oil ¾ cup of burgundy 2 large can of stewed tomatoes 1 large can of tomato sauce 1 can of tomato paste |
2 large onions, diced 5 garlic cloves, diced 2 teaspoons of chili powder ½ teaspoon of sage ½ teaspoon of oregano ½ teaspoon of cumin 2 bay leafs salt & pepper to taste |
Preparation:
Begin by cutting the venison into stew size, or bite size, pieces. Use a very large pot, preferable a heavy iron pressure cooker, and heat the olive oil until hot. When the oil is ready, begin putting the venison in the pot stirring occasionally to brown the meat.
Once all the venison has been adequately browned, add all the ingredients except the birds (pigeon, quail, dove). Be sure to mix the tomato paste with some water before placing it in the pot. After all the ingredients have been placed in the pot, add enough water to cover the meat.
Cover pot and bring ingredients to a boil. Once the stew begins to boil turn down the heat to maintain a very light boil. Cook the stew for at least one hour, stirring occasionally. After an hour add all the birds. Cook for another hour, stirring and adding water if necessary. After the second hour, turn the stew off, remove the cover and cool.
Once the stew is cool, put in the refrigerator overnight to get cold before transporting. When heating the next day, bring to a boil and cook for another 30 minutes. Heat all accompanying dishes and set on open table. The hot stew should be ladled over slices of polenta and a serving of beans all in the same plate with a couple of tortillas and a water glass of wine.
This is a wonderful Italian salad brought to the Ranch by Joe Scuri. It is a delicate blend of tomatoes, bell peppers, onions, garlic, and cucumbers, marinated in a sea of olive oil and spices. It is best complimented with bar-b-que tri-tip, ranch beans, garlic bread, and a nice burgundy or merlot wine.
Salad ingredients:
5 to 6 medium size tomatoes
1 large cucumber
1 bell pepper
½ red onion
3 cloves of garlic
Dressing:
¼ cup of olive oil
¼ cup of wine
¼ teaspoon salt
2 teaspoons sugar
3 pinches of ground oregano
1/8 teaspoon of black pepper
In a medium salad bowl add the following ingredients. Slice tomatoes into ½ inch segments the full length of the tomatoes and add to bowl. Peel cucumber, slice in half lengthwise, and then slice halves into thin slices and add to bowl. Cut the top and bottom from bell pepper. Cut seeds and membranes from center. Dice bell pepper into half-inch squares and add to bowl. Cut the top and bottom from a red onion and remove peel. Thinly slice half the onion as for onion rings. Cut the rings in half and add. Dice garlic cloves into small pieces and add to bowl.
In a jar, add all the dressing ingredients, shake until sugar is dissolved, and add to salad bowl. Chill for approximately an hour or better, stirring occasionally. Stir before serving.
