General cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Country Style Venison Stew Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1/2 lb Bacon or salt pork

2 lb Venison steak

4 tb Flour

6 c Water or beef stock

1 lg Tomato, chopped

2 md Carrots, sliced

2 md Stalks celery, sliced

2 md Potatoes, in 1" cubes

1 Dozen small white onions

1 tb Chopped parsley

1 c Fresh green peas

Salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.

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<h1>Country Style Venison Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Bacon or salt pork <P>2 lb Venison steak <P>4 tb Flour <P>6 c Water or beef stock <P>1 lg Tomato, chopped <P>2 md Carrots, sliced <P>2 md Stalks celery, sliced <P>2 md Potatoes, in 1" cubes <P>1 Dozen small white onions <P>1 tb Chopped parsley <P>1 c Fresh green peas <P>Salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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