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
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.
Smoked Sausage and Black Bean soup
1 Lb smoked sausage; sliced about 1/2 inch thick
1 can black beans
1 can diced tomatoes
1 lb white potatoes cubed about 1/2 inch square
1 medium white onion roughly chopped
1 tablespoon chopped garlic
Chicken or beef broth
Add first six ingredients to crock pot, slow cooker or stew pot, add enough broth to cover all in fluid, cook until potatoes are soft (at least 2 hours, depending on heat).
Spicy Shepherd’s Pie
• 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.
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
• 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
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.
Stuffed Flank Steak
• 4 X 2 LB flank steaks
• 16 Ounces crumbled Feta Cheese
• 1 teaspoon of Pepper
• 1 teaspoon of Salt
• 1 teaspoon of Garlic Powder
• 1 teaspoon of Onion Powder
• 16 Ounces Chopped greens (spinach, mixed, kale, etc)
• 1 each medium red bell pepper, green bell pepper, onion and yellow pepper roughly Chopped
PREPARATION: Season both sides of the steaks with the pepper, salt, onion powder, and garlic powder. Lay the chopped greens, peppers, onions and feta on the flank steaks, roll the steaks into a cylinder, and secure with string. Push any of the stuffing that comes out back into the rolled steak. Bake in open pan for 45minutes at 350-400 degrees, or until done thru. One steak will serve 2 to 3 people.
Spicy Roasted Potatoes
5 medium red potatoes, peeled and diced an inch on a side
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1/2 cup extra virgin olive oil
Preheat the oven to 450 degrees F or 220 degrees C.
Arrange the potatoes and onions in a greased 9×13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and pepper. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes.
Spicy Bacon fried potatoes
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
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.