TERESA HATCHELL WHAT ARE YOU COOKING?

Many people I know are completely overjoyed that deer season started on August 15th in our region of the state! Having been a hunter throughout my youth and young adulthood, and having cooked more venison creations than I can count, I truly hope that by the time the season ends on New Year’s Day, all the freezers of our deer hunters will be supplied to the brim. You see if you have venison on hand, you can use different spices and cooking techniques to transform it into anything from fast food to delicious dinner cuisine. — venison burgers or tacos, venison roast or tenderloin, etc.

My grandmother Sara taught me how to cook wild game when I was a teenager. Grandma used to cook venison every way you can think of – venison roasts, stews, country fried venison steaks and delicious meatloaf, as well as soups/chili made with ground venison. Now I don’t know what the status of your freezer was as of Monday, but in the coming days I hope you will consider trying the following recipes. NOTE: Please note that you can use beef, pork, chicken and/or turkey as a substitute if you prefer not to eat venison.

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Stuffed bell peppers

4 large green peppers

Lawry’s seasoned salt to taste

1 package taco seasoning mix (optional)

2 cups of boiled white or brown rice

1 can (11 ounces) white niblet corn

Preheat your oven to 325 degrees. Cut off the tops of the bell peppers, remove and discard the seeds and membranes. In a large skillet, brown the venison and onion in the oil; add salt and pepper, taco seasoning mix (optional), rice and corn. Mix these ingredients well. Stir in enough tomato sauce to make the mixture have a “spoonable” consistency. Then stuff the peppers. Place the stuffed peppers in a covered casserole dish. Bake them at 325 degrees for 20 minutes. Remove the lid and put the dish back in the oven for another five minutes. This recipe makes four servings.

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Beef stroganoff

1-1/2 pounds steak or venison roast

One (12 ounce) bottle of Lawry’s Mesquite Lime Juice Marinade

1/8 teaspoon Lawry’s seasoned salt

1/8 teaspoon black pepper

1/4 cup butter or margarine

1/2 cup green onions, chopped

1/4 pound mushrooms, sliced ​​(optional)

3 tablespoons of lemon juice

10.5 ounce can Beef Consommé

Cut the beef into bite-sized pieces and combine them with the Mesquite marinade in a resealable bag. Leave this in the fridge for two hours. Combine the flour, salt and pepper in a small bowl. In a heavy saucepan, melt the butter or margarine and “fry” the onions and garlic. Remove the meat from the marinade and let it drain. Coat the pieces of meat with the flour/salt/pepper mixture and sauté them in butter. Add mushrooms (optional) and drain excess butter. Add lemon juice, consommé and wine. Add garlic salt and pepper to taste. Boil the ingredients for 15 minutes. Stir in the yogurt, cover and simmer for about 15 minutes. Serve this delicious meal with rice or pasta.

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Venison roast

A 2- to 4-pound venison roast

2 spoons of vegetable oil

1 tablespoon of white vinegar

4 carrots, peeled, thinly sliced

Preheat your oven to 450 degrees. Rub the roast beef with oil and vinegar. Then adjust it well with salt and pepper. Sprinkle the baking evenly with flour. Place in a baking pan and bake at 450 degrees until the flour is browned. Add the boiling water, bay leaf, onion and carrots. Cover the roast and cook the roast until tender (test after one hour with a long fork; if not tender cook longer, test every 20 minutes).

Venison Ginger Ale

1 to 2 pounds diced venison

1 package Lipton Onion Soup Mix (dry)

1 can cream of onion soup

Preheat your oven to 350 degrees. In a large oven-safe bowl or baking dish, mix all the ingredients together until everything is evenly combined. Bake this combination for two to three hours (the longer the better). Serve this delicious meal over white or brown rice.

Contact the writer at tgmhatchell@yahoo.com

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