The first time I ate Venison Hash was at a Missions Conference in South Carolina. It was cooked in a way there was disbelief among a few that it was deer. It was so good I had to ask the pastor for the recipe; it’s discouraging when you hear the words “I don’t have a recipe, it’s a little of this and a little of that”. I don’t know why I was saddened at the response because I tend to cook that way most of the time. If you are not a fan of venison or don’t have any on hand, you can substitute it with beef. A roast or stew meat would be perfect!
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The most time-consuming part of preparing this recipe is cooking the meat. You want it cooked until it is tender without adding any tenderizer. Pressure cooking the meat would be ideal but if you don’t have a pressure cooker, or if you are like me and only have a large canner/cooker combo, then there are two other options. Cooking in the crock pot which will take several hours, or boiling the meat for at least 2 hours. I prefer boiling the meat. I have not cooked the meat in the crock pot for this
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You want the pot to boil the whole time, so you’ll need to add water during the cooking. When scum forms on the water, remove it. Once the meat is cooked and tender, dump the broth.
To chop the meat, you can either chop it by hand or rough chop it in the food processor. You’ll want to be careful not to overfill or over chop in the processor bowl because it will become mushy. Yep, I know! If the bowl is too full the meat doesn’t have room to move around and it will settle and keep being chopped until there is nothing more to chop.
The fun part comes when you cook the onions and add the meat, seasoning, sauces and broth and let it simmer. If I have time, I let it simmer for about 30 minutes because the longer the flavors can mix, the better the taste. If you let it simmer longer, you will need more broth to keep it from drying
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Take a saucepan and add water then bring to a boil. Sprinkle salt generously adding the arugula. Cook until soft and tender, do not overcook.
Venison, the nutrient-rich meat from deer, is a great substitute for beef. According to Kevin Rail, a fitness trainer, venison is an extremely healthy substitute for beef. In his article, Nutritional Values of Venison vs. Beef, Rail states, “from a nutrient perspective, these meats are similar” (Rail). Venison is considered a complete protein because, like beef, all ten essential amino acids occur (Rail). These amino acids are needed to manage the metabolic functions in the body. Deer are wild game animals and are not fed in high rations like beef cattle are. Venison is a much leaner meat because it does not have the internal fat within the meat, typically known as marbling that beef is commonly known for.
In the same pan add scallops and coo on bacon fat for 5 minutes on each side.
thought about going to the meat department of your local grocery store and there is no meat, but
The ingredients are one 1lb of beef, ½ cup of olive oil, 1 large scallions, 1 half medium cabbage, 2 potatoes, 2 yams, 2 malanga, 2 butternut squash, 2 turnips, 1 stalk of celery, 3 medium carrots, 1 6 oz. package of spaghetti, 1 tablespoon of tomato paste 1 scotch bonnet pepper and 4 parsley springs. All of these ingredients can be found in every supermarket. Before we start we need to prepare the meat. First
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
On Sundays, the event main dish is usually roast beef, or chicken. Sometimes the roast beef is served with potatoes. Common side dishes are yams. sweet potatoes, pumpkin or peas.
Next is the sauce, which must be the right consistency and can come either from fresh chicken or duck stock. There must be enough gravy to coat the fries but also to leave some crispy and untouched. The cheese curds should be stringy and pull apart while you fork a bite of this heavenly dish. If the cheese curds happen to be produced locally, then you’re in for a real treat.
Heat the contents of the pan over a low flame and bring it to a boil.
Sometimes choices must be made regarding what the family will eat. Inevitably the choices come down to cuts of meat. Meat can be one of the most expensive purchase at the grocery store. Lots of time the only thing a family can afford is hamburger meat. Good old ground beef. This choice doesn't have to mean boring meals though. Hamburger meat is very versatile. It can be used in many ways that can make the family food budget stretch. No more does ground beef need to be boring or plain. Ground beef can easily be transformed into meatballs but not just any meatballs but a tangy, zippy meatball. Take the ordinary, basic meatball recipe and give it a twist add a tablespoon of Worcestershire sauce to the meatball mix then bake the meatballs. Here comes the tangy, zippy part. Once the meatballs are cooked through throw them into a crock pot with a jar of chili sauce and a small jar of grape jelly. Yes that says grape jelly. Let them cook for an hour and serve over rice or noodles. It is filling and kids love it. If meatballs are not your thing and you are more of a casserole eating family never fear here is a quick, easy and cheap solution. Brown your ground beef and drain it. Add half of a 16 ounce container of sour cream, a can of cream of mushroom soup, half a package of taco seasoning, and a can of Rotel tomatoes. Mix meat mixture with three cups of cooked noodles, rottini works well, and pour into a casserole dish. Top with one cup of shredded cheddar cheese, bake in a 400 degree oven for 15 minutes or until the cheese is melted and bubbly. Remove from oven and let cool for fifteen minutes. Meanwhile mix remaining sour cream and taco seasoning in a bowl. Top the casserole with sour cream mixture and then add one cup of Monterey Jack cheese and serve. The last suggestion is meatloaf, now before you start groaning hear me out. Meatloaf can be a
10. Practice Cooking. Finally, learn to make one good recipe and prepare it as many number of times it takes you to master it. It could be two or three times or perhaps more. Then, gradually move on to expanding the number of recipes you have mastered. Be sure to follow the recipe completely. Don't change the recipe before you've made the original recipe. You'll never know what the original recipe should have tasted like. Over time, you can gradually add new ingredients to the recipes you've mastered.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of