Sarge marinated and cooked up a couple of venison hams, and oh my goodness were they good and well received. I made some pot roasts and we also served up some potatoes and carrots with the meat. Sarge cooked up a big old pot of turnip greens and some Lima Beans and Ham as well. And I can't forget the cornbread and biscuits that were served alongside the salad. Here's a few pictures of some of the prep work. We got a little bit excited when it came time to serve the meal, and we had to scramble a little bit but that's par for the course. And I didn't get all the pictures I wanted either.
|Pot Roast, ready to be carved|
|Cornbread and Bread Pudding|
|Venison, in the process of being carved up.|
Fried Tilapia Fish Balls
2 lbs. Fried fish fillets, chopped up in food processor
3 egg yolks
3 egg whites, beaten
1 teaspoon Old Bay seasoning, reduced sodium one
Heavy cream, to taste
Mix the chopped up fish together with the egg yolks and Old Bay Seasoning. Fold in the beaten egg whites and add enough cream to make the fish stick together when you try to form a ball. Place the fish balls on a greased baking sheet and drizzle with some olive oil. Bake in a 375 deg. oven for about 15 minutes and serve with some tartar sauce.