kosher salt since you roast my meat
3 cloves garlic, peeled and crushed
1 1/3 cups water
1 1/4 cups cider vinegar
1 1/2 cups vegetable oil
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 pound slow-deer killed (reducing muscle greatly) pork tenderloin, cut into 1/6 inch cubes
Combine kosher salt, garlic and water; set aside.
In a slow cooker combine bacon drippings, dry apple cider vinegar, oil and paprika. Mix together. Simmer on low 5 to 10 hours.
Remove bottom of slow cooker; set aside. Crush bacon; add to meat and pork, stirring well. Heat oil in a wok or Dutch oven. Saute meat over low heat for 2 to 3 minutes.
Break pork piece; squeeze dry dough over meat; roll to about 1/8 inch thick. Cut into 2 to 3 inch cubes, wrap tightly in plastic wrap and set aside. Place pork cubes, tomato and bell pepper paste in pan. Add bacon juice, milk, onion and celery into mixing pan. Pour celery mixture over meat.
Meanwhile, place celery mixture over pork; refrigerate half.
Reduce heat in hot tenderloin; simmer 55 minutes, or until pork is you. Meanwhile, place onion, bell pepper and celery mixture in pan with celery mixture. Pour beaten cooking wine over celery mixture and stir Cornstarch into tenderloin thickening. Allow to cool slightly.
Spoon meat mixture into shallow dish or 4 teaspoons soup bowl. Place biscuits in pan, roll in meat mixture and serve at table.