Bedienungsanleitung FoodSaver GameSaver Silver (Seite 9 von 10) (Englisch)

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RECIPES

Wild Rice & Almond-Stuffed Game Hens

Once the rice is cooked, stir in the almonds, shallots and orange zest. Stuff the dressing into

the 2 prepared game hens. Melt butter and pour into Crock-Pot

slow cooker. In a separate pan,

sear the game hens on all sides until brown. Place the browned game hens into the slow cooker.

Whisk together the beef broth, red wine, Dijon mustard, basil and black pepper and pour over

the game hens. Cover and cook on High for 4 to 5 hours or on Low for 6 to 8 hours. Drizzle the

natural juices over the game hens to serve.

Serves 2

www.crockpot.com

Game Stew

Dredge meat in flour. Brown in shortening in skillet. Add to Crock-Pot

slow cooker with all other

ingredients. Cover; cook on Low 10-12 hours or High 5-6 hours.

www.crockpot.com

Recipes

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¾ cup wild rice, cooked to

package instructions

½ cup almonds, slivered

¼ cup shallots, minced

½ teaspoon orange zest

2 - 1½ pound game hens,

rinsed and dried

2 tablespoons butter

1½ cups beef broth

¾ cup dry red wine

1½ tablespoons Dijon mustard

¾ teaspoon dried basil

¼ teaspoon ground black pepper

2 lbs stew meat

½ c. flour

3 Tbs shortening

1 onion, chopped

4 carrots, sliced

1 tsp minced garlic

2 bay leaves

1 tsp salt

1 tsp sugar

1 tsp pepper

½ tsp paprika

¹⁄

8 tsp cloves

1 tsp lemon juice

1 tsp Worcestershire™

4 c. water

Fresh Meat Jerky Recipe

Using Oster™ Jerky Seasonings to Make Jerky:

Jerky may be made from a variety of different meats. When selecting meats for making jerky, choose lean

meats with minimal fat, as fat tends to go rancid during storage. A lean flank steak or round steak makes

excellent jerky. Most lean meats will yield about 1 pound of jerky from every 2 pounds of fresh meat.

For Ground Meats:

Add both the spice mix and the cure mix of one Oster™ Jerky Seasonings packet to one pound extra lean

ground beef, game, or poultry. For spicier jerky: add ¼ tsp. or more of cayenne pepper. For less spicy jerky,

add ½ pound extra meat.

For Meats that are not Ground:

Remove all fat and cut into cubes or thin strips ¼" to

⁄

" thick. It is easier to slice partially frozen meat

for jerky. If meats are cut on the cross-wise grain, jerky is less chewy than if meats are cut on the

lengthwise grain.

Mix Oster™ Jerky Seasonings and ¼ cup water well and put mix and meat in plastic storage bag to

marinate for 6 to 8 hours in the refrigerator before drying.

Helpful Hints

• Do not overlap strips on dehydrator trays. Leave room between strips for air flow.

• Dry jerky until it has a tough “leather” texture, but is not brittle. Do not interrupt drying process or meat

may spoil. For best results, rotate trays from top to bottom during the drying process.

• Depending on the thickness of the jerky strips, how much jerky is layered in the dehydrator and the

humidity, it will take from 4 to 10 hours to dry. Pat jerky with clean paper towels several times as it dries

to remove the oil which accumulates on the top of the jerky.

• After drying poultry, pork or fresh game, heat them in your oven at 160°F (71°C) for 30 minutes to avoid

the risk of salmonella.

• Wrap jerky in paper towels and let it stand for a couple of hours prior to packaging.

• Beef jerky that is stored on the shelf will start to go rancid at room temperature after three to four weeks.

Vacuum Package using your FoodSaver

GameSaver

Vacuum Sealing Appliance for freezer or refrigerator

storage.

www.oster.com

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