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Ram Tips ‘Taters
Soak 3 lbs. of ram steak or roast overnight in milk.

Discard milk, rinse meat in cool water, trim off and discard all fat. Cut into 1 ½ inch thick pieces.

Place into crock-pot on top of a bed of sliced onions,
Season meat with season salt, pepper, and chili powder, go easy if you use garlic.
Cover meat with more sliced onions.

Pour 20 oz. Of regular Pepsi into the bottom of the crock pot around the meat. Add 1 cup of boiling water with chicken soup starter mix, make it strong.

Cook on high for 2 hours, turn meat with a tongs, and cook on low for 8 hours.
Separate meat from bone, and start to break up the meat with a spoon.

Add ½ cup brown sugar, 8 oz. of Pace brand taco sauce, and salt and pepper to sauce mix. Stir well.
Cook 2 more hours on high, stirring occasionally. Break up all meat chunks.

Spoon out meat into a large bowl. Colander remaining juices into a large saucepan; thicken with cornstarch and water to make gravy. Make the gravy tangier by adding more salt and pepper.
Add meat back into gravy, and simmer for 30 minutes in saucepan. The meat and gravy should have a stew texture.

Bake or microwave large potatoes with skins on, break open hot potatoes and melt butter or sour cream into them; pour on meat mixture.
Wild rice or Zatarain’s rice dishes can be substituted for potatoes.

The ram I used was big and tough, and it tasted like venison tips, not objectionable at all. Good cooking! :D
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