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CHEF TIM: A WARDEN'S GUIDE TO GOOD, EASY MEALS

June 21, 2011

Grab a dark beer, check the freezer and dust off the slow-cooker

MADISON - If you shot and froze it, now's the time to cook and enjoy it.

"If you're like me, you've got some long-forgotten wrapped wild game wedged between the frozen vegetables and pizzas in your basement freezer," says Tim Lawhern, Department of Natural Resources conservation warden and admitted foodie. "Now is the time to empty out that freezer so you'll have room come fall. It also helps relive the memories of a successful hunt and builds anticipation for future hunts."

Don't worry if you don't have any venison or other game. "You can use any kind of red meat," he said. "If you're short on time, do what I do, use the slow cooker.

Here's how to make Chef Tim's Dark Beer Bake:

The last ingredient you'll add is the secret sauce - the dark beer. Bock beers are especially popular in the spring. The recipe calls for one-quarter of a cup. "But I usually add about half a bottle or more - depending upon the size of your pot. Lawhern says cover the meat entirely with the liquid. "Be careful as salt and garlic will cause the liquid to form a foam head."

You're done. Place the lid on the Crock Pot, or slow-cooker, and go to work.

"When you get home it will be ready," Lawhern says. "My favorite way to serve this is over a baked potato with a side dish of sautéed or steamed fresh veggies.

FOR MORE INFORMATION CONTACT: Tim Lawhern, DNR Administrator of Enforcement and Science - (608) 264-6133

Last Revised: Tuesday, June 21, 2011




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