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Venison Stew
Ingredients
Serves: 6
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Preparation method
Prep: 8 hours | Cook: 4 hours
1.
Place the venison, red wine, rosemary, peppercorns and bay leaves in a large bowl. Leave in the refrigerator to marinate for several hours, preferably overnight.
2.
Heat 1 tablespoon of vegetable oil in a large pot and sauté onion until translucent.
3.
Meanwhile, remove venison from the marinade, retaining the marinade for later use. Pat the meat dry with kitchen paper. Mix together the flour, salt and pepper and coat venison with the mixture.
4.
Preheat oven to 140 degrees C.
5.
Remove onions from the pot. Add the venison and brown in small batches (about 6 cubes at a time). Add more oil or a knob of butter if necessary. Once meat is browned, put all of the meat and onions into a casserole dish and add the chopped carrots. Pour the reserved marinade over the meat and vegetables.
6.
Put the lid on the casserole and cook in the preheated oven for 3 to 4 hours. The casserole is ready when the meat is tender and falls apart with a fork.
Ingredients
Serves: 6
- 1kg cubed venison
- 500ml red wine
- a 2cm sprig rosemary
- 2 teaspoons peppercorns
- 2 bay leaves
- 1 to 2 tablespoons vegetable oil
- 4 medium onions, sliced
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 medium carrots, sliced
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Beer Marinated Venison
Preparation method
Prep: 8 hours | Cook: 4 hours
1.
Place the venison, red wine, rosemary, peppercorns and bay leaves in a large bowl. Leave in the refrigerator to marinate for several hours, preferably overnight.
2.
Heat 1 tablespoon of vegetable oil in a large pot and sauté onion until translucent.
3.
Meanwhile, remove venison from the marinade, retaining the marinade for later use. Pat the meat dry with kitchen paper. Mix together the flour, salt and pepper and coat venison with the mixture.
4.
Preheat oven to 140 degrees C.
5.
Remove onions from the pot. Add the venison and brown in small batches (about 6 cubes at a time). Add more oil or a knob of butter if necessary. Once meat is browned, put all of the meat and onions into a casserole dish and add the chopped carrots. Pour the reserved marinade over the meat and vegetables.
6.
Put the lid on the casserole and cook in the preheated oven for 3 to 4 hours. The casserole is ready when the meat is tender and falls apart with a fork.
On my mission to find foods to cook with perserved foods I found this recipe http://www.tasteofhome.com/recipes/Fast-Refried-Bean-Soup at Taste of Home. Last night I was feeling a little lazy so tried it. I used 14-16 ounce cans of each except green chilis
1 can whole kernal corn
1 can spicy (fat-free) refried beans
1 can chicken broth (I made from water and bouillon cube since I didn't have a CAN of chicken broth)
1 4oz can green chilis (I used plain but could have easily used a spicier variety)
1 can black beans (drained and rinsed)
1 can stewed tomatoes (I used petite diced since that was all I had left)
1/4 c salsa (I used home canned habanero salsa for a little extra heat)
1/2 cup water (I omitted for a thicker soup)
I also added a little frozen ghost pepper puree during cooking (hubby thinks everything should have heat in it) but dehydrated would have worked as well.
Toss in pan, bring to boil, reduce heat and cook another 8-10 min.
Recipe says to serve with tortilla chips (not sure how that works so we crushed them and tossed them into the soup).
It says this makes 8 - 1 cup servings but I'm not good with just one cupful of soup...so more like 4 servings (especially if you eat anything more than celery and carrots)...
1 can whole kernal corn
1 can spicy (fat-free) refried beans
1 can chicken broth (I made from water and bouillon cube since I didn't have a CAN of chicken broth)
1 4oz can green chilis (I used plain but could have easily used a spicier variety)
1 can black beans (drained and rinsed)
1 can stewed tomatoes (I used petite diced since that was all I had left)
1/4 c salsa (I used home canned habanero salsa for a little extra heat)
1/2 cup water (I omitted for a thicker soup)
I also added a little frozen ghost pepper puree during cooking (hubby thinks everything should have heat in it) but dehydrated would have worked as well.
Toss in pan, bring to boil, reduce heat and cook another 8-10 min.
Recipe says to serve with tortilla chips (not sure how that works so we crushed them and tossed them into the soup).
It says this makes 8 - 1 cup servings but I'm not good with just one cupful of soup...so more like 4 servings (especially if you eat anything more than celery and carrots)...
Sounds really good Chick. I posted a recipe for raccoon enchiladas a while back, I don't think anyone was quite ready for that much in your face game cooking then, lol. The recipe is still floating around here and it's really good and easy to do with almost any game.
This is a nice way to do perch, blue gill, sun fish, you know the pan fish. Scale the fish, gut, and wash thoroughly. Leave the head on if you like, doesn't really matter. Season with salt, pepper, chilis, whatever you like, put each fish into a square of foil, drizzle with oil, wrap and toss on the grill for about 7-10 minutes depending on how big the fish are. I like to wrap each fish separately because they're easier to turn that way. Grill up however many will be eaten and the leftovers heat up nicely the next day.
I'm a huge fan of simple...this was soooo simple, open can, dump, repeat, and stir! Since I always have those items in my house, I always have this available for a meal. I need more like this. Next is a chicken, broccoli thing...the only problem is it calls for CHEESE...I don't have any cans of cheese just lying around, lol.
Ha, Raccoon is definitely too much for me at the moment...I'm a big fan of venison and I've eaten wild guinea pig and it was good...but its gonna take a little bit for me to get over the raccoon part of raccoon...
I sooooooo wish I could do more fish...my problem is all in my head...the moment I get a fishbone in my mouth, I'm immediately NOT HUNGRY anymore. It is great for being on a diet. If the fish is smoked on the bone, I have no problem eating around it...probably because I pick at smoked fish rather than EATING cooked fish...
You're going to have to can you up some cheese! Raccoon is actually really, really good IF they are cleaned right. The scent glands have to be removed and as much of the fat as possible. You want to be sure it's a country animal as well because it's been getting fat on the corn, soybeans, and everyone's gardens and eggs. I wouldn't touch one from the city with a ten foot pole.
I fed it to my city boy husband and didn't tell him what it was, yes I know, it was mean, but I was tired of 'I can't eat that'. He thought it was the best bbq'ed beef he'd ever had in his life.
I fed it to my city boy husband and didn't tell him what it was, yes I know, it was mean, but I was tired of 'I can't eat that'. He thought it was the best bbq'ed beef he'd ever had in his life.
Well, out in the country as we are we shouldn't have a problem with finding fattened raccoons around...I see them sunning their bellies beside the road all over there, LOL... Thanks for the tips on ditching the fat on the coons...The deer near me and in southern MN are better tasting than the deer north of me...too many acorns in their diet...they were gamey no matter what you did to them.
funny about city people...I used to raise chickens and I had eggs coming out of my ears...some of the city folk would buy the eggs but they always had to ask if brown eggs tasted any differently than the white eggs from the store!
funny about city people...I used to raise chickens and I had eggs coming out of my ears...some of the city folk would buy the eggs but they always had to ask if brown eggs tasted any differently than the white eggs from the store!
meatloaf
1 packet of onion soup mix
3lb's of ground meat of choice.i prefer beef & or venison
1 large egg
3/4 cup of milk
3 tablespoons of catsup
1 tablespoon of mustard
3 tablespoons of brown sugar
2 to 4 tablespoons of red wine vinegar
directions
preheat oven to 350f
mix ingredients.then mix into ground meat of choice
then add bread or cracker crumbes to desired thickness
then form it into a 13x9x2 bakeing/loaf pan
bake one hour..when done,turn oven offtake meatloaf from oven .drain the grease from pan.then spread meatloaf topping over the top of it.
put back into the oven for 5 to 10 minutes,or untill topping is to your likeing.....
1 packet of onion soup mix
3lb's of ground meat of choice.i prefer beef & or venison
1 large egg
3/4 cup of milk
3 tablespoons of catsup
1 tablespoon of mustard
3 tablespoons of brown sugar
2 to 4 tablespoons of red wine vinegar
directions
preheat oven to 350f
mix ingredients.then mix into ground meat of choice
then add bread or cracker crumbes to desired thickness
then form it into a 13x9x2 bakeing/loaf pan
bake one hour..when done,turn oven offtake meatloaf from oven .drain the grease from pan.then spread meatloaf topping over the top of it.
put back into the oven for 5 to 10 minutes,or untill topping is to your likeing.....
That sounds delicious Jim I need to copy it into my book if you don't mind
have at it mike..i got the recipe from else where.pluse it had ingredients that i didnt want in it...no i dont remember them..lol...so i subtracted them.and added a couple of others..includeing red wine vinegar and bread or cracker crumbes to desired thickness...
sounds good enough for me good buddie
i've made it a few times.and family n friends like it..except for my mom..she loves the day lights out of it..she aint much on venison.matter of fact she'd rather not eat it.some thing to do with taste.i get of easy when it comes to meat loaf.last one i made 2lbs of venison and 1lb of beef..turned out great
- Joined
- Dec 29, 2012
- Messages
- 18,445
Canning Dried Beans
I like my beans to be a bit softer than store bought canned beans. So I cooked my beans for 1 ½ hours before I canned them. This gave them just the right texture for me.
I began by measuring out my beans. I used about 5lbs of pinto beans (about 12 cups)
I put them in my 14 quart stock pot and covered them with about 2 ½ gallons of water. I added 1t salt for each cup of dried beans..
Brought them to a boil, the covered and simmered for 1 to 1 ½ hours…
When they were done cooking I strained out the beans but made sure to save the bean broth. I put my strainer in a large bowl to catch the broth..
Then I filled my hot, clean jars with dried beans and covered with hot broth (leaving about 1 inch head space). I put a lid and ring on them and put them in canner.
I canned quarts for 90 minutes at 10lbs of pressure and pints for 75 minutes at 10lbs of pressure.
I like my beans to be a bit softer than store bought canned beans. So I cooked my beans for 1 ½ hours before I canned them. This gave them just the right texture for me.
I began by measuring out my beans. I used about 5lbs of pinto beans (about 12 cups)
I put them in my 14 quart stock pot and covered them with about 2 ½ gallons of water. I added 1t salt for each cup of dried beans..
Brought them to a boil, the covered and simmered for 1 to 1 ½ hours…
When they were done cooking I strained out the beans but made sure to save the bean broth. I put my strainer in a large bowl to catch the broth..
Then I filled my hot, clean jars with dried beans and covered with hot broth (leaving about 1 inch head space). I put a lid and ring on them and put them in canner.
I canned quarts for 90 minutes at 10lbs of pressure and pints for 75 minutes at 10lbs of pressure.
- Joined
- Dec 29, 2012
- Messages
- 18,445
Homemade Yogurt
3-3/4 cup warm tap water
1-2/3 cups instant nonfat dry milk
2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)
In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.
Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.
Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I've heard tell about it.
Yogurt can also be cultured from store-bought yogurt which contains "active yogurt cultures" or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.
I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it's power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I've had my best results this way.
When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.
There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I'm out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.
There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don't have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn't then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren't a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.
After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.
Learning to make yogurt is a trial and error process. Most people don't have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.
3-3/4 cup warm tap water
1-2/3 cups instant nonfat dry milk
2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)
In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.
Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.
Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I've heard tell about it.
Yogurt can also be cultured from store-bought yogurt which contains "active yogurt cultures" or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.
I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it's power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I've had my best results this way.
When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.
There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I'm out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.
There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don't have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn't then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren't a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.
After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.
Learning to make yogurt is a trial and error process. Most people don't have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.
ok everyone..where's them recipes?
i cant open the cd with the recipes on it..so im now having to print them now,when it comes to the ones i wanna go ahead and use.and start a new cd..
i cant open the cd with the recipes on it..so im now having to print them now,when it comes to the ones i wanna go ahead and use.and start a new cd..
What's funnier is that most city folks think every egg has a baby chicken inside, just at an early stage. They don't realize that hens just lay eggs all the time, even with no rooster. The egg is just the food and home for the chick, but without a rooster, no chick inside.
here's a chicken soup recipe,i just came across.and figure i can re-modify it.where i can,can it.and maybe double the recipe so i can can that much more of it..
Homemade Chicken Noodle Soup Recipe
Ingredients
6 ounces skinless, boneless chicken breast
1 tablespoon olive oil
1/2 teaspoon sea salt or Kosher salt
1/2 teaspoon fresh ground black pepper or to taste
2 quarts chicken broth or chicken stock
1 cup celery, diced
1 cup carrots, sliced or diced
4 green onions, thinly sliced
2 cups egg noodles, wide variety
1/4 cup fresh cilantro or parsley, chopped
Container: Stock pot , baking sheet
Directions
Preheat oven to 350°F.
Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with salt and pepper.
Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.
Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.
While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.
Dice celery, slice or dice carrots, and thinly slice green onions.
Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.
Homemade Chicken Noodle Soup Recipe
Ingredients
6 ounces skinless, boneless chicken breast
1 tablespoon olive oil
1/2 teaspoon sea salt or Kosher salt
1/2 teaspoon fresh ground black pepper or to taste
2 quarts chicken broth or chicken stock
1 cup celery, diced
1 cup carrots, sliced or diced
4 green onions, thinly sliced
2 cups egg noodles, wide variety
1/4 cup fresh cilantro or parsley, chopped
Container: Stock pot , baking sheet
Directions
Preheat oven to 350°F.
Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with salt and pepper.
Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.
Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.
While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.
Dice celery, slice or dice carrots, and thinly slice green onions.
Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.
My chicken soup is similar.
I cook the chicken (cut up) in a skillet though.
I also add diced bell peppers and a little Tabasco (helps clear the sinuses) and a little bit of chopped cabbage (you don't taste it, it's for medicinal purposes)
I usually have the carrots in there from the moment the broth starts to boil, so they are softer.
I've done it with half venison/half ground beef before, and that is amazing as a combo. The venison just enhances the beef, but not to offend the palate of those who don't eat game meats. They'll never know why it is so good....
I cook the chicken (cut up) in a skillet though.
I also add diced bell peppers and a little Tabasco (helps clear the sinuses) and a little bit of chopped cabbage (you don't taste it, it's for medicinal purposes)
I usually have the carrots in there from the moment the broth starts to boil, so they are softer.
I've done it with half venison/half ground beef before, and that is amazing as a combo. The venison just enhances the beef, but not to offend the palate of those who don't eat game meats. They'll never know why it is so good....
- Joined
- Dec 29, 2012
- Messages
- 18,445
To adapt for canning, I would definitely boil my chicken in water so it will make its own broth. . .why use up your canned up broth when you don't have to and that will omit the olive oil. If you want a little bit more of the chicken flavor, add in some bouillon I would also use white or yellow onions instead of the green onions (they don't can up well or you can just wait till you open your jars to heat up and add then). If wanting to can with the pasta, use the no yolk egg noodles. Once your soup taste the way you want it bring to a boil, add in your pasta and cook about 5 minutes or about half way thru before adding to your jars to can.
Shepherd's Pie VI
Footnotes
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup beef broth
- 1/4 cup shredded Cheddar cheese
- Add all ingredients to list
- Prep 30 m
- Cook 20 m
- Ready In 50 m
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Footnotes
- Cook's Note:
- For something a little different, add cooked barley to the meat mixture.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
- and there's some others here as well...
I want to fix crispy chicken strips tonight.any have a recipe for that?
I've fried them up like that before.but the crust don't come out as crispy as i want,at times.would adding store bought bread crumbs to it do the trick?
CAJUN CHICKEN TENDERS
THIS AMERICAN CLASSIC GETS A KICK UP WITH THE SPICE OF CAJUN SEASONING AND ARE FAST TO FRY AT HOME.
PREP 10 mins
COOK 20 mins
TOTAL 30 mins
YIELD 10 tenders
CUISINE American
INGREDIENTS
- 2 pounds boneless skinless chicken tenders, trimmed and cut lengthwise into 1" thick strips
- 1 1/2 cups all purpose flour
- 2 tablespoons cajun seasoning (can increase to 4 tablespoons if you want it really strong)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 tablespoon water
- peanut, vegetable, or canola oil for frying (amount depends on your frying vessel, but my 12" cast iron skillet holds about 24 ounces of oil)
- First make the ingredients for breading the chicken:
- In a large, shallow bowl or dish with sides, add the flour, cajun seasoning, onion and garlic powders. Stir to mix. Taste it to see if you want more spice. Add more if you do. Don't taste it once you've dipped any raw chicken in it. Set aside.
- In a second bowl, beat the eggs and water. Set aside.
- Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well.
- Repeat with the remaining tenders and set them aside while you heat the oil.
- If using a 12" skillet, pour oil to a depth of 2 inches and heat on high to 375 (you can use a thermometer to check if you aren't sure).
- Slowly add three to four pieces of chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a paper towel lined plate to drain and repeat with the other tenders. Make sure to stay by the stove!
- If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up.
- Serve the tenders warm with your favorite dipping sauce.
