Subject: venison/clamchowder
From: "Blackie" <[email-masked]>
To: "blackie" <[email-masked]>
Date: Wed, 12 Nov 2008 18:29:22 -0500

INGREDIENTS 
  a.. 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks 
  b.. 1 quart apple cider 
  c.. 1 1/2 pounds thick sliced bacon 
  d.. 2 (12 ounce) bottles barbecue sauce, your choice
DIRECTIONS
  1.. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. 
  2.. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. 
  3.. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more! 
INGREDIENTS 
  a.. 1 pint shucked clams 
  b.. 1 cup tomato and clam juice cocktail 
  c.. 2 potatoes, cleaned and chopped 
  d.. 1 cup chopped green bell pepper 
  e.. 1/4 cup chopped green onions 
  f.. 1/4 teaspoon ground black pepper 
  g.. 1 (14.5 ounce) can Italian-style diced tomatoes 
DIRECTIONS
  1.. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid. 
  2.. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender. 
  3.. Stir in the undrained tomatoes and the chopped clams and heat through. 

In God We Trust!' 
61st Aslt Hel Co 66-69

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