Wednesday, September 19, 2007
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 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.
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