en to 400\u00b0F.
For the mashed potatoes, place garlic
otatoes over a low heat, for 6-8 minutes or until
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
For Pulled Venison: Heat dutch oven with olive
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
Beat together egg and heavy cream.
Melt/heat bacon grease in large skillet on medium heat.
Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).
Combine onion, 1 can of chili beans, Tabasco, chili pepper, celery, stewed tomatoes and sugar.
Simmer for 1 hour in a large pot.
Brown venison with 1/2 onion; drain liquid.
Add to the sauce and cook at low heat for an additional hour.
Add the remaining chili beans and chili powder.
Cook at low heat for another hour.
Makes 4 to 6 hearty servings.
e water. Microwave the water for about 30 seconds. Next take
Prepare venison, quail, dove, duck, goose or pheasant for cooking.
Let stand 2 hours in barbecue sauce, turning several times.
Take from sauce; place in deep skillet or open roasting pan.
Cover with barbecue sauce; cover and simmer (200\u00b0 to 225\u00b0) or leave pan uncovered and cook in moderate oven (325\u00b0) until tender, basting occasionally with barbecue sauce.
For the Cranberry Sauce: Place all
ake corn tortillas - see my recipe for tortillas de maiz here.
Preheat grill for cooking with two zones: one for direct grilling over high heat
ling-film & allow to stand for 8-10 minutes.
Meanwhile
add the bacon and cook for about a minute, then add
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
thoroughly thawed before preparing for the oven unless you
f pasta al dente. While cooking pasta add the whipping cream
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
inutes; flip scallops and repeat cooking on other side.
Remove