MY ALL-DAY ICED COFFEE

Make a cup of coffee, adding any desired sugar, place in refrigerator to cool.

 When coffee cools down, take out of refrigerator.

Add creamer or milk , if desired.

 Place in a tall ice coffee cup and place in freezer overnight. Coffee should fill only about half the container.

 

 

Next morning, make coffee, add sugar if desired, and put on shelf in refrigerator to cool.

When cool and ready to go, add cream or milk, if desired

Take the frozen coffee out of the refrigerator.

Pour cold coffee on top of the frozen ice coffee and you are good to go.  This will last you all day without refrigeration....enjoy!

DON'S VENISON PICCATA

 

 Pound out your venison using a meat tenderizer

 Dredge venison through a mixture of the flour, salt and pepper and shake off excess.

 Add oil to frying pan and heat on medium high.

 Add 1 and 1/2 tbl butter to oil in the pan. Fry each piece of venison for one minute on each side. When done, remove venison and place to the side, on a plate.

 

 Next, start the glaze by adding the wine to the frying pan and bring to a boil, scraping sides to include the oil remnants.  Allow the wine to reduce to about half.

 Add garlic.

 Add capers.

 Add mushrooms.

 Add Chicken Stock.

Add parley.

Add 1/2 tsp salt and 3 1/2 tble butter to glaze

 

 Let cook about 6 minutes to let glaze thicken. Add venison back into pan and cook one more minute.

 

 

 

Plate the venison piccata . add parsley for garnish...enjoy...yum!


Ingredients

2 tsp salt
1 tsp pepper
1/2 cup King Arthur flour
1 lb venison tenderloin (or thin cutlets)
1 1/2 tbls olive oil
5 tbl butter
1 cup Pinot Grigio (or dry white wine)
2 tbls capers, drained
1/2 cup chicken stock
1 tbls minced garlic
1 1/2 tbls lemon juice
1 tbls chopped parsley