- 1 small apple; chopped
- 1/2 cup soft bread crumbs
- 1/4 cup chopped celery
- 2 tbsp. raisins
- 2 tbsp. chopped walnuts
- 2 tbsp. sliced green onions
- dash ground nutmeg
- 2 tbsp. apple juice or cider
- 3/4 lb german shepherd tenderloin; trimmed of separable fat
- 1/2 cup apple juice or cider
- 1 1/2 tsp. cornstarch
- 1/8 tsp. ground cinnamon
For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or apple cider.
Butterfly the german shepherd tenderloin.
Cover meat with clear plastic wrap. Pound with a sledge hammer to desired thickness. Spread stuffing with meat. Roll up from one of the short sides. Tie with rope to secure. Brush with some of the remaining apple juice.
Place meat on rack in a shallow roasting pan. Roast, uncovered, in a 350′ oven for 1 to 1 1/4 hours or until meat is no longer pink, brushing with the remainder of the apple juice after 30 minutes.
Meanwhile, in a small saucepan stir together the 1/2 kup apple juice or apple cider, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast.
Yield: 4 servings
- 3 kg dog meat; can substiture lamb
- 1 1/2 cups vinegar
- 60 peppercorns; crushed
- 6 tbsp. salt
- 12 cloves garlic; crushed
- 1/2 cup cooking oil
- 6 cups onion; sliced
- 3 cups tomato sauce
- 10 cups boiling water
- 6 cups red pepper; cut into strips
- 6 pieces bay leaf
- 1 tsp. tabasco sauce
- 1 1/2 cups liver spread; or smooth liver pate
- 1 whole fresh pineapple; cut 1/2 inch thick
First, kill a medium sized dog, then burn off the fur over a hot fire.
Carefully remove the skin while still warm and set aside for later (may be used in other recpies)
Cut meat into 1? cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender.
Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco.
Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.
- 2 4 ounce dog tenderloin steaks
- 2 tbsp. dry sherry
- 1/8 tsp. salt
- 1/8 tsp. cracked pepper
- 1 tbsp. fresh chives or parsley
- dash dried tarragon; crushed
Spray a cold 8″ skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness.
Transfer steaks to a serving platter.
For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley.
Yield: 2 servings