It's enjoyable to read about the Nolls' lives and achievements; their website has been mentioned on this Forum a number of times. However, new canners especially should be careful. Not all of the Nolls' methods follow current processing guidelines. It's a good idea to check any of their recipes and times against the NCHFP or the Ball Blue Book. For example, they discuss canning summer squash, which is no longer recommended. Here is a link that might be useful: Preserving Summer Squash

Whoa! The photography is hard core food porn at its most seductive! I expect to see Bob Guccione mentioned as the producer... Seriously, it looks great. The recipe for Alpine Rabbit Stew looks fabulous. Thanks for posting.

Teresa - thanks for posting this link. I'm taking a class called "Cuisines of the World" this semester. However, we're not just studying other countries, we're also focusing on several regional cuisines within America. I shared the link with a couple of my chef instructors too.

I'm not a fan of venison but have used this deer recipe for beef & it's excellent: PEPERED VENISON STEAKS 4 venison backstrap (loin) steaks, 4-6 oz each, 1" thick Marinade: 1 cup dry red wine 1 cup canola oil 1 medium onion, chopped 3 TBL Creole mustard 1 tsp dried oregano 2 garlic cloves, minced 4 TBL coarse black pepper 1 1/2 tsp salt 1 TBL canola oil, if frying If the venison is frozen, thaw it in red wine to keep the meat moist. Reserve the wine to use as part of the marinade. Puree the marinade ingredients together in a blender or processor. Arrange the steaks in a shallow glass dish & pour the marinade over them. Refrigerate at least 4 hours but preferably overnight. Drain the steaks, reserving the marinade in a small saucepan. Combine the pepper w/the salt & rub each steak with equal portions of th pepper-salt mixture & let the steaks sit, tightly covered at room temperatore for 30-45 minutes. If grilling, fire up enough charcoal to form a single layer of coals beneath the meat. Meanwhile, bring the marinade to a boil then reduce the heat & simmer until it's reduced by half. Taste & adjust the seasoning. Keep the sauce warm while you fix the steaks. Place the steaks over hot coals that are covered w/gray ash. For pan frying, place the TBL of oil in a heavy skillet, bring the heat to medium-high & add the venison. Cook the meat until desired doneness, turning only once. If pan-frying, deglaze the pan by adding the sauce to it & scraping up any browned bits. Serve immediately with sauce on the side. Good w/buttered noodles.~~Texas Home Cooking