Leaving a soup uncovered, however, will evaporate your water content and make the soup thicker. When I make soup I concentrate my flavor in the stock making process. Once I have a great stock then the making soup is fairly quick and it doesn't need to be simmered for long periods of time either covered or uncovered I am looking for a marinate for venison that would work well for the barbecue. Currently I have been using a marinade that is half sherry and half oil plus seasoning. This is a wonderful marinade, but I am just looking for some variety.
Fruit is always a great compliment to game meats such as venison.
Here is a recipe for a great marinade. It has a tendency to burn, however, so be sure to apply it at the end of the cooking process. Get recipe here. My husband and I both really enjoy your restaurant and were excited to see your segment on the news this morning. My question has to do with the sauce that you prepared for the crepes and some of the other fabulous sauces we have eaten at your restaurant.