COUNTRY-STYLE VENISON STEW

COUNTRY STYLE VENISON STEW

1 lb. bacon cut into 1 inch pieces

3 lb. venison cube steak

4 tbsp. flour

12 oz’s beef stock

12 oz’s Stout or Porter beer

2 med. carrots, sliced

2 med. potatoes in 1 inch cubes

Small white onion diced

1 teaspoon Salt

1 teaspoon pepper

1 tbsp. chopped parsley

2 cups sliced mushrooms

Prep:

Sauté bacon in large saucepan until done, but not crisp. Remove and set aside.

Cut venison into approx.2 inch pieces chunks and brown over high flame in bacon fat.

Stir in flour, lower flame and let brown 2-3 minutes, stirring.

Add Beef broth and Beer and let simmer 1 hour or until venison begins to get tender, adding more liquid as necessary.

Add all other ingredients, including reserved bacon and continue to simmer about 1 hour to make thick stew.

Serve with buttered corn muffins or biscuits.

 

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Bacon Wrapped Pork loin

Bacon Wrapped Pork loin
INGREDIENTS:
• 4-5 LB pork loin, cleaned and trimmed
• One pound sliced bacon
• 1 tablespoon of minced garlic
• 1 teaspoon of Salt
• 1 tablespoon dried crumbled leaf basil
• 1 tablespoon dried crumbled leaf oregano
• 1 tablespoon ground black pepper
• ¼ cup olive oil
PREPARATION:
Combine garlic, salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon (some slices placed lengthwise and some overlapping around the loin) and secure with string. Take olive oil and coat pork loin well. Place in a 9×13 pan and bake uncovered in a  400 degree oven for 45 to 60 minutes, or until pork reaches about 165° in the center. Make sure the bacon is really done.

 

Spicy Bacon Fried Potatoes

Spicy Bacon fried potatoes

Ingredients

1 pound red or golden potatoes; peeled and sliced ¼ inch thick.

¼ pound thick bacon, cut into chunks

½ cup roughly chopped onion

1/2 tsp sea salt

1/2 tsp black pepper

1 tablespoon Oregano leaves

1 tablespoon Rosemary

1 tablespoon sweet basil

1/2 tablespoon garlic

1 cup Olive oil

Directions

Heat a large skillet over medium heat.

Cook bacon until fat is rendered and the bacon is done thru. Remove bacon and preserve.

Add Olive Oil to skillet and heat; add potatoes to the oil and fat.

Cover. Cook. Stir as needed to ensure even cooking for about ten minutes.

Sprinkle the onions and remaining ingredient evenly over the cooking potatoes. Stir to spread the seasoning and onions evenly thru the potatoes

Continue cooking until potatoes are golden brown on the outside and tender on the inside and the onions are soft; about another ten minutes.

Return the bacon to the skillet and stir into the potatoes

Lightly sprinkle with parsley as a garnish before serving.

Makes 4 to 6 servings.

 

Bacon-Wrapped 4-Meat Meatloaf

Bacon-Wrapped 4-Meat Meatloaf

INGREDIENTS:

4 large eggs

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Tabasco

1 teaspoon rosemary

1 teaspoon thyme

¼ teaspoon ground nutmeg

1 pounds ground beef

1 pound ground bison

1 pound ground pork

1 pound ground venison

1 cup bread crumbs

1 cup minced onion

3 garlic cloves, minced

½ cup minced parsley

1 cup grated Parmesan cheese

12 slices thin-cut bacon

1. Heat oven to 350°. Whisk eggs with next 6 ingredients (salt through nutmeg) in a large bowl. Add remaining ingredients (except bacon) and mix well. Form into a large loaf, 12 inches long and 7 inches wide, and place on top of a perforated broiler tray or onto a flat rack positioned in a roasting pan. (If the meat loaf is to be cooked on a rack, form the loaf first on a cutting board using wet hands. Place a large plate or platter on top, flip the loaf over, and then flip it back onto the rack.)

2. Cover the loaf with overlapping bacon strips, tucking one end of the strip under the loaf, draping it up and over the meat, and tucking the other end under the other side. (You may need to trim the bacon a bit if it is too long. You will only want a half inch or so tucked under each side. The portion of the bacon underneath the loaf will not brown.)

3. Bake for about 1 hour 20 minutes or until the internal temperature reads at least 160°.

4. Let cool for 20 minutes and slice and serve.

Overview of the different Kinds of Bacon

Lots of people love bacon. Bacon and eggs is a staple of American breakfasts, and in all its varieties, bacon is a very popular part of all meals—from breakfast through to dinner. At its heart, bacon is a cured meat product made from the back, sides or belly flesh of a pig.

Worldwide, there are many different kinds of bacon. The type of bacon is generally determined by the cut of the pig from which it is made. In the US, standard bacon, also called side bacon or streaky bacon (or outside of North America, American-style bacon), is most common. Standard bacon is made with the pork belly and is generally brined or cured with a salt water mixture before being smoked. The skin, or rind, is generally trimmed from the bacon before it is sold.  This type of bacon is sold in two varieties: fat back, which is almost pure animal fat, and loin bacon, which is a lean cut with a bit of fat.

While it’s sometimes sold in sides or slabs, then sliced to the buyer’s desired thickness, most bacon is pre-cut and sold in pound sized packages. Thick cuts (of 1/16 of an inch) yield about 18-20 slices per pound. Thin cuts (of 1/32 of an inch) yield about double the number of slices per pound. Extra-thick cut bacon (of 1/8 of an inch) that has been heavily smoked is sometimes called country bacon.

Pancetta, an Italian bacon, is a variety of side bacon. It is generally salt cured, then rolled into cylinders for further seasoning with spices. After seasoning, the bacon is dried for many weeks.  It may be thinly sliced and eaten raw, and can often be found wrapped around other foods, such as melon or seafood.

In Great Britain, back bacon is a popular variety. Back bacon is made from the pork loin from the middle back of the animal; it is lean with just little fat on the outside. Americans would mistake back bacon for Canadian bacon or regular ham.

Canadian bacon is a variety of back bacon, but it is even leaner, without the thin layer of fat that back bacon has. Generally, Canadian bacon is only lightly salted and smoked, giving it a more ham like taste than American bacon.

Bacon is often used to infuse fat and salt into a dish; when using American bacon adding more salt and fat is often unnecessary, as simply cooking the bacon will add all the required flavor into the dish being prepared.