Wednesday, September 19, 2007

Deer Slaw

Most people think of cole slaw as a tangy cold side dish for picnics, cookouts and parties, seasoned with vinegar or mayonnaise or even mustard. Deer slaw is different: It's cooked and served hot.

No, there’s no deer or venison in this slaw – the recipe was created at a hunting camp, as a relish to be served with venison, but it's just as appropriate as a side dish for BBQ, burgers, or grilled beer bratwursts and summer squash as shown in the photo on the left.

 Like most hunt camp food, it’s very easy to make, will feed a lot of people, and the leftovers are even tastier the next day. Don't be daunted by the 2 heads of cabbage that the recipe calls for: like mushrooms, cabbage is mostly water, and you'll be surprised how much it cooks down! You can also halve the recipe. And if you end up with leftovers, don't despair: Simply refrigerate and enjoy the next day, either reheated or cold (the flavors develop and taste great cold or hot the next day).

2 Heads of Green Cabbage
2 Large Carrots, diced
1 Bottle Caesar Salad Dressing (Not creamy)
1/4 tbsp Black Pepper

Cook the carrots into a steamer until they get al dente, tender but not mushy. Slice cabbage into thick strips. Steam the cabbage with the softened carrots until the cabbage becomes soft and pliable. Drain any excess liquid from the carrots and cabbage, fold in the Caesar salad dressing and black pepper. Serve hot.

Deer slaw is great to take tailgating, and yes you can chill it overnight and eat it cold the next day.

Zestfully yours,

PS: We have all the BBQ tools & tailgating accessories you need this season, so make sure to browse our updated selection and "shop small" with Carolina Sauce!

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