Indian Creek Ranch

Good news and bad. The Phase I pressure pump has been replaced and that well is now back in service. On the bad side, a large pressure tank has failed at the central pumping station – it will take almost 2 weeks to get it repaired. All of Phase III will be out of service, with some residents in Phases II, IV, and VI also impacted. This will be a very expensive repair (at least $3,000) and could impact some of the road work we planned to do this year.

On another note, we have had no nominees for Indian Creek Board positions. Although Robert Lenz has agreed to stay on as Treasurer, we do need someone to serve as President and Vice President. Although some folks have asked me to stay on, I simply won’t have the time this next year as we work to close Brooks Air Force Base here in San Antonio. I will be more than willing, however, to work with anyone who is willing to serve. I also don’t mind maintaining the address list for the Association.

Please let me know if you are interested in running. Thanks for your help!

Bill Wilson
President
The Owners Association at Indian Creek

Ingredients:

1-2 lbs venison steaks

Marinade:
2 TB olive oil
2 TB Dijon mustard
2 TB crushed red chili peppers
2 TB red wine vinegar
¼ cup bourbon whiskey
1/3 cup soy sauce
¼ cup brown sugar
1 small onion, chopped finely
3 cloves garlic, crushed
½ tsp black pepper

Directions:

Tenderize the venison steaks until very thin (about ¼”). Combine all ingredients and marinate the steaks for 1-2 hours, making sure the meat is covered completely. Cook over a hot grill, searing each side for only a few minutes on each side. The steaks should still be flexible when done, a little pink is ok. Since venison has no fat, do NOT overcook it – otherwise the venison steaks will be very stiff and dry!

Serves: 3-4

Rating: 9 Source: Bill Wilson

Ingredients:
1½ lb ground wild boar
¼ cup dry bread crumbs or oatmeal
¼ cup chopped fresh onion1 tsp salt
½ tsp cinnamon
¼ tsp pepper
Sauce:
1½ cups grape jelly
½ cup catsup

Directions:
Mix first batch of ingredients and shape into small meatballs.
Heat grape jelly and catsup in a frying pan.
Add meatballs.
Simmer very slowly for about 20-25 minutes, turning meatballs half way through.
Serve in a chafing dish.

Rating: 9.5 Source: Hog Wild Recipes