6 tablespoons olive oil
4 medium onions, finely chopped
4 medium carrots
1/2 cup dried cranberry spread
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried parsley
1 very large bunch salt shakers
1 bay leaf
2 tablespoons dry white wine vinegar
2 tablespoons white sugar
1 medium (10.75 ounce) can or bottle beer
1 egg
1/2 cup butter, softened
1/2 teaspoon ground nutmeg
1 cup venison
1 teaspoon white sugar
2 cups chopped sage
1/2 teaspoon salt
3 tablespoons bacon grease
1 tablespoon plain cooking spray
1 teaspoon white sugar for decoration
Heat olive oil in large skillet over low heat. Saute onions and carrots for 5 minutes, until lightly brown; stir in cranberry spread. Sprinkle vegetables with sage, marjoram and salt, cover and simmer for 2 minutes. Stir in pepper, kale and cream cheese from turkey-packer. Cook for 6 minutes and add cranberry sauce. Stir in mustard and nuts.
Combine the skillet, 2 tablespoons olive oil, and baking water in small bowl. Stir in ketchup, mayonnaise, cranberry sauce, salt, garlic powder, parsley flakes, Pan Puffs, grapes, onions and carrots. Spoon over salamed salmon or tuna or prawns.
Return the salmon or tuna to pan. Repeat with remaining vegetables. Sprinkle with bacon. Sprinkle vegetables with sugar before serving. Cover with plastic wrap in refrigerator.
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