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.

 

Spicy Shepherd’s Pie

Spicy Shepherd’s Pie

INGREDIENTS:

• Appox. 2 LBs ground meat (beef, turkey, pork, bison)
• 3/4 cup Worchester sauce
• 1/2 cup hot sauce
• 1/4 cup chopped onions
• 1/2 cup chopped mixed peppers (red/green/yellow)
• 2 cups mixed fresh or frozen vegetables (corn/peas/green beans/carrots)

2 cups mashed potatoes (fresh or instant)

1/2 cup shredded cheddar cheese.

Prep: 

Brown meat in large sauce pan then drain well.

Stir in Worchester sauce, hot sauce, chopped onions, chopped mixed peppers, and mixed fresh or frozen vegetables (corn/peas/green beans/carrots). Continue cooking until sauces are well mixed and veggies are soft.

Spread Mashed potatoes over top of meat veggies mix, sprinkle with shredded cheese. Bake at 350 degrees until cheese is melted and juices are bubbling. (about 30 minutes)

 

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.

 

Common Spices used in Southern Italian Cooking

The flavors added to dishes by herbs and spices are what make a cuisine unique and special. The right combination and amount of spices is the essential element of cooking.

Salt: Sea salt is particularly good in Southern Italian cooking as that is the kind of salt that Southern Italians use since they were surrounded by the sea.

Pepper: Grinding the pepper fresh from the peppercorn is the best way to add that all important pepper to that recipe.

Sage: has a strong flavor and is excellent in chicken, pork and fish dishes.

Rosemary: is a sweet herb with a slightly woody flavor. Sage is great on pork, lamb and wild game.

Basil: Has a lighter taste than rosemary and can be used the same way as rosemary.

Parsley: is another sweet herb and is used in soups and on salads. Parsley is sometimes used as a replacement for basil.

Oregano: is a very popular Italian herb. It is used in tomato sauces and other tomato based dishes.

Marjoram: is similar to oregano but with a lighter flavor. Marjoram is used in a similar manner as oregano.

Garlic: Garlic is a member of the onion family and has a sharp taste. Nearly all Italian recipes will use some garlic.

Thyme: has a strong and slightly minty flavor and used be used with a light hand. Thyme is often used in combination with other spices and herbs.

Capers: are the flower buds of a bush that grows wild in Mediterranean area. They are dried and salted then used in recipes.

Bay leaf: has a very strong flavor and when used in cooking should be used sparingly with the actual leaf removed after cooking.

Pine nuts: have a very sweet taste and are toasted before use.

Anchovies: This small fish are often dried and salted then used in pasta sauces and of course on pizza.

Nutmeg: has a sharp flavor and is often used in small amounts in meat sauces and in raviolis.

Peperoncino: This dried red chili pepper has a fiery taste and should be used in very small amounts but adds a nice kick to sausages and meat dishes.

Fennel: The seeds are a commonly used in spicy sausages.

Coriander or cilantro: has a warm, nutty flavor and used sparingly in sauces and soups.

Other important ingredients in Southern Italian cooking are the tomato, olives and olive oil.

Something different from the Grill

Who doesn’t love that perfectly grilled steak, or that juicy hamburger straight from the grill? Also the chicken breasts and those spicy sausages those are also so tasty coming hot off the grill. But many other foods are excellent cooked on the grill as well.

Veggies: Many vegetables are very good for grilling. Asparagus is an excellent vegetable for grilling, douse in some olive oil sprinkle with some salt and pepper and put on the grill. If you are concerned about the pieces falling through the grate, use a solid cooking surface grill like the George Forman-style indoor units.

Summer squash, cucumber and zucchini can be sliced lengthwise add a splash of olive oil, and a dash of salt and pepper, put on the grill and turn when a side is a light golden brown. Another way to do these kinds of vegetables is to cut into chunks and put on a skewer, season to taste and then lay on the grill.

Whole ears of corn can be grilled as well. Merely husk the ear and lay it strait on the cooking surface, turn until golden brown on all sides.

Fruits: Many fruits can be a tasty and healthy addition to your cook out.

Pineapples can be sliced either lengthwise, crosswise or into chunks and put on the grill. Sprinkled with a bit of brown sugar can make it an even sweeter treat. If cut into chunks the pieces must be skewered, and can be cooked with some green or red pepper pieces to create a sweet and spicy combination.

Pears can be cored and sliced in half for a tasty treat that can be quickly grilled. Firm tomatoes can also be sliced in half and grilled the same way as pears.

Mushrooms: mushrooms make a great add on to many meals.

Portabello mushrooms make a great meat replacement for vegetarians and may be grilled whole just like burgers. There are many good marinade recipes for Portabello mushrooms that can make them taste much like meat.

White button mushrooms or brown mushroom or other similar mushrooms can be either cut into chunks or added whole to any of the skewers described above.

A meal cooked on the grill need not be “the same old thing”. A little thought and the desire to be a little creative can enhance any cook-out with something new and different.

Common Spices used in Norwegian Cooking

Allspice (Pimenta dioica) sometimes called Jamaican pepper is the dried fruit of the allspice tree. This spice is sometimes used in place of black pepper. It is used to season many meat and fish dishes; including lutefish, herring and sausages.

Cardamom (Elettaria cardamomum) is a very popular spice in Norwegian cooking. Frequently, cardamom is used in sweet baked goods, with chocolate, fruit dishes and in coffee.

Caraway (Carum carvi) is very popular in Arab countries as well as in Scandinavia. Caraway is popular to use in cabbage dishes, cheeses and in non-sweet baked dishes like dark breads.

Cinnamon (Cinnamomum cassia) is a dried bark of the cassia tree. It is a very common spice used in Norwegian cooking. It is used in baked goods, sweets, preserves and also in mulled wine recipes.

Coriander (Coriandrum sativum) is dried seed of the coriander plant. It has a slightly lemony taste and scent. Coriander is used in meat marinades and also in various spirituous drinks. It is also a vital seasoning in sausages.

Fennel (Foeniculum vulgare) sometimes called sweet fennel. This spice is used in breads, cookies, and in pickles. Having a liquorish taste it is used in both sweet and savory foods. Sometimes, Anise (Pimpinella anisum) which has a similar flavor is used in place of Fennel.

Juniper berry (Juniperus communis) is the edible berry of the juniper tree. Juniper is used in wild game dishes and other meats as well as flavoring for some spirituous drinks as well. The actual berries are usually removed after cooking and are not consumed with the dish.

Peppercorns (Piper nigrum) come in green, black and white varieties are all berries of the same plant. Green peppercorns are the unripe berries. Black peppercorns are the half-ripened berries and white peppercorns are the completely or fully ripe berries. They are dried or stored in brine or vinegar. Green peppercorns have a light, fruity flavor and are used in sweets and desserts.

Pink pepper (Schinus terebinthifolius) is sometimes called red pepper. It is used on meat and wild game dishes. With a very strong, hot flavor it should be used sparingly as so not to overpower the other flavors in the dish. Some people might be allergic to this spice.

Four spices is a spice mix that has white pepper, ginger, allspice and nutmeg. It is used in meat dishes, particularly beef and in strong savory sauces.

Best Herbs for Growing Indoors

The best herds for growing indoors  are those that require similar soil and light conditions but also provide a variety of uses as well.

Chives: (Allium schoenoprasum) is a member of the onion, leek and garlic family of plants. Chives grow best in full sunlight and in moist soil and can get as tall as 20 inches, requiring frequent cutting.  As an herb Chives are used on baked potatoes, in soups and in egg dishes.  Chives may aid digestion and help lower blood pressure.

Sweet Basil:  (Ocimum basilicum)   is a part of the mint family. Best grown from seeds, Basil prefers full light and warmth. It can get to twenty inches tall as well and will also have to be trimmed frequently.  Basil is one of the basic herbs of Italian food and is used in sauces and soups.

Thyme: (Thymus vulgaris) is related to basil and is also a member of the mint family. Thyme can be grown from seed or cuttings.  Thyme can be used with fish and meats. Tea made from thyme help relieve the symptoms of colds and the flu. Honey from bees that feed on thyme is considered a rare delicacy. Thyme is also known to be an insect repellant.

Rosemary: (Rosemaryinus officinalis) is best grown from cuttings; the seeds will grow, but are a much slower at the start than the cuttings.  Preferring semi-dry soil, misting is the best way to water the plants.  Rosemary also prefers full sunlight. Rosemary can be used to season oils and vinegar as well as in bird stuffing and hearty stews.

French Tarragon: (Artemisia dracunculus) is best grown from root cuttings.  It also prefers semi dry soil and full sunlight. Best used in salads, soups and omelets.

Parsley: (Petroselinum crispum) grows best from seeds, prefers moist, well drained soil and full sunlight.  Used as a garnish, parsley is great in fresh salads and with most meat soups and stews.

Marjoram: (Majorana hortensis) grows well from either seeds or cuttings. It prefers direct sunlight and moist, well-drained soil. Used in place of oregano to avoid any possible bitter taste, it is great in most Italian sauces, salads and also makes a medicinal tea.

Sage: (Salvia officinalis) grows well from either seeds or cuttings and prefers soil and light conditions similar to Parsley and Marjoram.  Sage is used in meat and fowl rubs as well as stuffing and in egg dishes.  Sage also makes a nice tea to treat sore throats and other cold symptoms.