This was a discovery born of boredom and leftovers:
I wanted to make a protein-heavy, store-able, warm breakfast. Elise likes carbs for breakfast. I am trying to maintain her weight but keep her from being hungry...and so I abruptly decided to make "Church Eggs" as she calls egg/breakfast casserole...because the only time I make it or she eats it, is at Sunday School breakfast socials.
I decided to use deer meat instead of sausage, because of its significantly lower fat content. (You can of course, use lean beef!) I thought I had some in the fridge already browned up for quick meal use, and stumbled onto some meat leftover from taco night...and realized that would be REALLY good!! And so:
Burger 1-2lbs
taco seasoning
6-10 eggs
sharp cheddar cheese
salt
bread 3-6 slices
Brown a pound or so of deer burger (or lean hamburger or turkey burger)
Mix in a liberal amount of taco seasoning. I use McCormick's, although you can use any or make your own!
Tear up last week's dry bread (or whatever!) and put it at the bottom of a casserole dish.
Put taco burger heavily on top of the bread
Sprinkle with sharp cheddar cheese
Mix eggs with personal preference of salt
Pour eggs over everything
Bake in oven at 350* until eggs are firm.
Serve
Devour
Excellent for breakfast and supper.
Mmmm
Showing posts with label deer. Show all posts
Showing posts with label deer. Show all posts
Thursday, June 27, 2013
Monday, March 5, 2012
Scratch Stroganoff
I love stroganoff. It was a staple, thanks to Hamburger Helper when we first got married. But in our diet overhaul and Charlotte's allergies, Hamburger Helper is no longer our friend. And so I decided to experiment on a whim this last week...and here is what I came up with...relying on how it smelled and tasted on the spoon.
Brown lean beef or deer meat
Cook some whole wheat egg noodles
In a seperate pot mix up 2 cups beef broth, sea salt to taste, minced onions (I like dried, but whatever floats your boat), about 1/2 a bottled Guiness, and 1-2 tablespoons potato starch...and let it cool a smidge and add about a cup of precooked dry or canned navy (or northern) beans...
Right before you serve it throw a little plain Greek yogurt on it and mix it up right before you serve it and you seriously can't tell the difference from anything I've had before. According to my 13 year old son, if you leave out the Greek yogurt, it tastes like Krystals...if that kind of thing appeals to you!! :)
Brown lean beef or deer meat
Cook some whole wheat egg noodles
In a seperate pot mix up 2 cups beef broth, sea salt to taste, minced onions (I like dried, but whatever floats your boat), about 1/2 a bottled Guiness, and 1-2 tablespoons potato starch...and let it cool a smidge and add about a cup of precooked dry or canned navy (or northern) beans...
Right before you serve it throw a little plain Greek yogurt on it and mix it up right before you serve it and you seriously can't tell the difference from anything I've had before. According to my 13 year old son, if you leave out the Greek yogurt, it tastes like Krystals...if that kind of thing appeals to you!! :)
Monday, January 23, 2012
Skillet Stir-Fry
Make some rice. Whatever you like. I found some long grain brown JASMINE rice today!!! Score!! I threw mine into my pressure cooker, but whatever your thing is...cook some rice...
Okay, take some lean sliced beef or some jerky cut deer meat, about 1-2 pounds, cook it in your largest skillet. (I had to make two skillet-fulls for my 2 pounds today) You can spray some olive oil in the skillet or just cook it in a non-stick... Get it cooked until there is the tiniest bit of pink showing in the centers...
Mix up:
1 cup of organic tamari or soy sauce
1/2 can of beef stock, maybe 3/4 of a cup?
about 1/4-1/2 teasp of fresh ground pepper
about 1/4-3/4 teasp of garlic salt
1 TBSP sorghum molasses
1-2 heaping teasp of corn or potato starch
2 TBSP apricot preserves (or not at you like your sweet and salty)
pour the above mixture over your meat that is sizzling, add you veggies of choice:
mushrooms
broccoli
sugar snap peas
bamboo
water chestnuts
bean sprouts
(really whatever makes you happy)
for my kids I used our staple frozen peas and carrots
Cook until you like how the veggies look...
Pour the meat, veggie, and sauce mixture over the rice that you already made...Serve and Enjoy!
Okay, take some lean sliced beef or some jerky cut deer meat, about 1-2 pounds, cook it in your largest skillet. (I had to make two skillet-fulls for my 2 pounds today) You can spray some olive oil in the skillet or just cook it in a non-stick... Get it cooked until there is the tiniest bit of pink showing in the centers...
Mix up:
1 cup of organic tamari or soy sauce
1/2 can of beef stock, maybe 3/4 of a cup?
about 1/4-1/2 teasp of fresh ground pepper
about 1/4-3/4 teasp of garlic salt
1 TBSP sorghum molasses
1-2 heaping teasp of corn or potato starch
2 TBSP apricot preserves (or not at you like your sweet and salty)
pour the above mixture over your meat that is sizzling, add you veggies of choice:
mushrooms
broccoli
sugar snap peas
bamboo
water chestnuts
bean sprouts
(really whatever makes you happy)
for my kids I used our staple frozen peas and carrots
Cook until you like how the veggies look...
Homemade Jerky
We LOVE jerky. It is SOO good, but have had a harder and harder time eating it with all the preservatives in it. I have a lot of allergies to preservatives and my son and husband have both gotten headaches from MSG, which is in a LOT of jerky...and now, pushed by the Little Miss, we are reassessing our options.
My brother and his wife got me a small dehydrator from Ace Hardware for my birthday. I cannot tell you how excited I am about it...and so here is my favorite and most successful jerky recipe:
1.5lbs of meat (deer!!!) lean beef sliced thinly, a little thicker is moister and tasty, but different than you may be used to...
Take:
1/4 teasp garlic salt
1/4 ground black pepper
1/2 teasp sorgum molassas
mixed into 1/4 cup of soy sauce....pour over into meat...it's supposed to soak into the meat for 2-4 hours.
Then put in oven at 150* for 4 hours or cook in skillet until not pink, then put into dehydrator for 1-2 days. I recommend deer cube steak, deer tenderloin, or deer hams jerky cut.
Store in an airtight container until it's gone...a couple of days, here!! :)
My brother and his wife got me a small dehydrator from Ace Hardware for my birthday. I cannot tell you how excited I am about it...and so here is my favorite and most successful jerky recipe:
1.5lbs of meat (deer!!!) lean beef sliced thinly, a little thicker is moister and tasty, but different than you may be used to...
Take:
1/4 teasp garlic salt
1/4 ground black pepper
1/2 teasp sorgum molassas
mixed into 1/4 cup of soy sauce....pour over into meat...it's supposed to soak into the meat for 2-4 hours.
Then put in oven at 150* for 4 hours or cook in skillet until not pink, then put into dehydrator for 1-2 days. I recommend deer cube steak, deer tenderloin, or deer hams jerky cut.
Store in an airtight container until it's gone...a couple of days, here!! :)
Thursday, January 19, 2012
Pie-less Pots
I have always loved Pot-Pies for their buttery pie crusts...unfortunately, 1) they tend to be fatty and unredemptive and 2) they tend to have things that will tear Charlotte completely up...so here are my tweaks:
Chicken Pie-less Pot
dice chicken breasts and "brown" in a skillet(I use about 4 or 5 large ones for my family of 6)
thaw a bag of frozen peas and carrots
take a can of chicken broth/stock, mix with whatever you can pour off your chicken, 1-2 tsp of sea salt, and whisk in 2 or 3 TBSP of corn starch, pour over your chicken, throw in your peas and carrots, wait til your "gravy" bubbles and thickens...serve and gobble it up!
Hunter's Pie-less Pot
I use deer burger, but whatever lean burger you prefer is fine...1-2 pounds
thaw a bag of frozen peas and carrots
saute 2 cups of sliced mushrooms in 1-2 TBSP of olive oil
take a can of beef stock/broth, add either drippings (deer has virtually none) or half a Guiness (or both), 1-2 tsp of sea salt, and whisk in 3 TBSP of corn starch, pour over your deer burger, mushrooms, and peas and carrots, cook until your "gravy" bubbles and thickens...serve and gobble...
Of course you can put either of these in your pie crust of choice or serve with bread, or whatever makes it the perfect comfort meal for you! :)
Bonus:
If cornstarch is safe at your house, it can be used to thicken any broth as a safe alternative to pre-packaged gravys! I've heard you can do the same with potato flakes or flour and some others, here is a LIST...but I haven't tried those yet. Salt and pepper to taste!
Chicken Pie-less Pot
dice chicken breasts and "brown" in a skillet(I use about 4 or 5 large ones for my family of 6)
thaw a bag of frozen peas and carrots
take a can of chicken broth/stock, mix with whatever you can pour off your chicken, 1-2 tsp of sea salt, and whisk in 2 or 3 TBSP of corn starch, pour over your chicken, throw in your peas and carrots, wait til your "gravy" bubbles and thickens...serve and gobble it up!
Hunter's Pie-less Pot
I use deer burger, but whatever lean burger you prefer is fine...1-2 pounds
thaw a bag of frozen peas and carrots
saute 2 cups of sliced mushrooms in 1-2 TBSP of olive oil
take a can of beef stock/broth, add either drippings (deer has virtually none) or half a Guiness (or both), 1-2 tsp of sea salt, and whisk in 3 TBSP of corn starch, pour over your deer burger, mushrooms, and peas and carrots, cook until your "gravy" bubbles and thickens...serve and gobble...
Of course you can put either of these in your pie crust of choice or serve with bread, or whatever makes it the perfect comfort meal for you! :)
Bonus:
If cornstarch is safe at your house, it can be used to thicken any broth as a safe alternative to pre-packaged gravys! I've heard you can do the same with potato flakes or flour and some others, here is a LIST...but I haven't tried those yet. Salt and pepper to taste!
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