Sheep. :shock:
Ram ham is good meat, this one is a winner:
INGREDIENTS:
1 Tbsp garlic powder
2 tsp onion powder
1 tsp each salt and black pepper
3 pounds leg of ram (ram ham), cut into 1-1/2-inch chunks
2 Tbsp olive oil
1 cup dry red wine such as Chianti
1 cup tomato sauce, hopefully homemade
1 large sweet onion, cut into 1-inch wedges, then cut wedges in half
1 red bell pepper, seeded and cut into 1-inch wedges, then cut wedges in half
1 green bell pepper, seeded and cut into 1-inch wedges, then cut wedges in half
1 pound white mushrooms, brushed clean and cut into quarters
1 sprigs fresh rosemary or 1 Tbsp dried rosemary
5 garlic cloves, minced
Salt and freshly ground pepper to taste
PREPARATION:
Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Sprinkle over ram and toss to coat.
Heat a large, heavy, deep skillet over medium-high heat until very hot. Add olive oil and swirl to coat pan. Quickly brown the ram in batches, taking care not to crowd the pan. Remove browned ram to a bowl and add red wine to the hot pan. Cook 3 minutes, scraping all the browned bits from the bottom. Add tomato sauce to the red wine in the pan, swirling to combine.
Return browned ram to the skillet. Add sweet onions, bell peppers, mushrooms, rosemary, and garlic. Gently toss to combine with the sauce. Bring to a gentle boil, cover, and reduce heat to lowest setting. Let cacciatore simmer about 1 hour, stirring every 15 minutes, until ram is fork tender. Taste and add additional salt and pepper as needed. Remove rosemary sprigs before serving.
Serve ram cacciatore over linguini or other large pasta.
Yield: 10 to 12 servings
It's a cacciatore catch-all meal deal.
Or take the real Wakeman way--- cooking bag first, then "Cacciatore Crock pot," skip the pasta, hold Rosemary, popping in potatoes and carrots...
Well Randy, your On Target as always! I called Lifelike Taxidermy this morning and sure nuff ole Loggy's Hog is entering final artistic touches & Jaw formation is in final set-up stage!!!!
