Food and cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Venison Au Vin (Venison Au Vin) Recipe

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Ingredients And Procedures

1 Venison roast(4-6 lbs)

Or 4 steaks 2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!

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<h1>Venison Au Vin (Venison Au Vin)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Venison roast(4-6 lbs) <P>Or 4 steaks 2 Bay leaves <P>1/4 c Red wine vinegar <P>2 c Claret wine <P>1 Salt to taste <P>3 1/2 T Olive oil <P>2 cn Cream of mushroom soup(8oz) <P>1 1/2 c Water <P>1 Clove garlic minced <P>2 Medium onions chopped <P>1 1/2 t Worcestershire sauce <P>Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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