Venison Meatloaf (gluten-free)

1c crushed quinoa corn tortilla chips

1c milk, coconut milk, or half & half

2# lean ground venison

2 eggs

2T A-1 Sauce

1 sm.-med. onion

1/3 lg. green pepper

salt and fresh ground black pepper

Combine the chips and milk in a mug or small bowl, forming a gloppy mixture, it shouldn't be dry and crumbly, add more milk if needed. Add this to a medium size mixing bowl with the first group of ingredients. Mix well, clean hands work best.

Form into a loaf or loaves, and bake now or refrigerate for up to 24 hours before baking at 350° for 50-60 minutes.

This goes well with baked potatoes and fresh steamed green beans, or mashed potatoes, gravy and corn. . .or just about anything you can think of for side dishes. Chill uncut meatloaf. Slice thin onto some buttered, crusty Italian bread for a sandwich the next day with Sriracha-Mayo! Mmmm! Meatloaf is one of my favorite comfort foods 😊

I was so hungry yesterday I forgot a final photo. I reheated this for breakfast this morning! I made a sauce of mostly mayo, almost as much horseradish mustard, 3T each of ketchup, steak sauce and sweet pickle juice. Mmmm. . . Lin

Venison Steak, Vegetables and Salad

I can't believe I forgot to post these!

From 6 weeks ago! The vegetables: half a tomato, a small kohlrabi, cucumber and two small white turnips, were sliced, and drizzled with a touch of the dressing and peppered.

The 3-4oz. venison steak was sautéed with the potato, onion, a tiny bit of poblano pepper in a little butter and a splash of the salad dressing. This is another 500 or less calorie plate, and it was delicious! 😋And, it came together in no time at all. Be Bold! Be Adventurous! Happy Cooking. . .Lin

Surprise!! And One Of My Favorite Breakfasts!

Even during this COVID-19 Isolation

What could be better than:

A VERY Careful Visit From A Friend?

Well, if your a foodie like me. . .It just might be. . .

A VERY Careful Visit From A Friend. . .

BEARING VENISON STEAKS!!

We had planned to have a quick, well-distanced visit here this morning, but I developed a cold yesterday. Sneezing, coughing, lots of nose blowing. Today I'm pretty sure it's just allergies, but at our age, with immune issues and all these precautions in place, we decided to cancel. Then I got a call from this Sweet Friend asking if my doorbell worked (?) Nope, it doesn't. I was instructed to check my porch, where the afore mentioned, Sweet Friend, had left me 4 Venison Steaks. Ohhh, my.

Then my growly stomach reminded me, a couple hours later, with all my tea consumption, I hadn't eaten yet.

Ahhh, what to fix, Greek yogurt, berries and granola? Leftover Beef Bolognese?

Nooo!!  STEAK AND EGGS!! 😃

I quickly chopped half of a big purple shallot, seasoned a 3 oz. steak, quick-seared-fried those in black truffle oil then cracked in a couple fresh eggs. I like the yolks broken, flipped and done over-medium, so although they look like a big mess, they're perfect for me. If you're hungry in the morning, there's always time for breakfast, even Restaurant Worthy Steak and Eggs.

Thank you Sweet Friend! 🤗 . .Lin

Beef Stroganoff - for a big group

Last year I made Venison Stroganoff for a special man I was dating and it turned out horrible!  I now know it was because the venison I used was not good quality - given to me by another man I had dated.  Not good karma!  I suspect the deer was older, or the kill was not quick and clean.  Since then I made another stroganoff using the most wonderful venison I've ever had.  It was amazing!   This one also turned out very well and can be made with beef, venison, elk or even chicken.

1# wide noodles

1¾# very thin sliced beef

½ c butter

2T   balsamic vinegar

3 onions – chopped and sliced

1 very large clove of Elephant garlic – sliced

1# sliced mushrooms

~ optional: 3-4 spring onions – sliced

8oz sour cream

Cook the noodles while sauteing the beef in butter and vinegar. Add onions, garlic and mushrooms. Simmer until the onions become translucent. Add enough beef flavored Better Than Bullion – about 3T – to flavor it well. If you're a fan of onions, add 3 or 4 Spring Onions sliced. If the gravy needs thickening, combine 2T flour with water making a paste and add to the simmering meat pot. At the very end, stir in sour cream, combine with noodles. Serve now or transfer to a small turkey roaster. If you're taking this to a friend's house, heat the covered pan in a conventional oven at 300° 15-20 minutes when you arrive. Pairs great with a big tossed salad. . .Lin

A Big (and-really-good) Salad

2      handfuls of salad mix - I made this one using romaine

        hearts, red lettuce, red cabbage, onion and mini English

        cucumbers - slice-chop-tear each of these any way you like

1/2   can of white beans - rinsed and drained

1/2   lg. tomato - chopped

1oz  spicy venison (or beef, etc.) jerky stick - cut crosswise

2oz  Swiss cheese - cubed

Tonight I just combined all this, sprinkled with a splash of balsamic vinegar and added a little poppy seed dressing.

Oh my. . .it was wonderful! . . . Lin

Venison Tenderloin Over Noodles

1/2  green pepper - chopped

1     med onion - chopped

1T   butter

1-1/2#  venison tenderloin
5 lg cloves chopped garlic

1t    Balsamic vinegar

1t    A-1 Sauce

1/2c  sour cream

Saute' the peppers and onions in butter in a non-stick pan until translucent.  Add the venison pieces and chopped garlic.  Stir-fry 5 minutes.  Add vinegar, A-1 and sour cream.  If too thin, sprinkle on and stir in a little flour.  Bring just to a simmer and serve over wide noodles.  This was amazing. . .Lin

Venison Chili

1-1/2#  ground venison
1/2c onion - finely chopped
3c    chopped onions
3c    chopped celery and tops
1/2  lg sweet pepper - sliced
       orange, yellow, red or green
2  cans petite diced tomatoes
1  can chili beans (not shown)
1  can rinsed and drained black beans

Saute' ground venison with 1/2c finely chopped onion in 1T butter.  When nicely browned, add the larger chopped onion, celery and peppers.  Saute' 5-10 minutes then add the remaining ingredients.  Simmer about 10 minutes.  (Chill overnight then heat another 30 minutes the next day)  Or, to serve the same day, continue to simmer another 30 minutes.  Check seasonings, add cracked pepper, salt, powdered beef bullion, cumin - whatever it needs to make it the way you like.  Serve with crackers, cornbread, beer bread or biscuits. . .Lin

Venison Spaghetti

1-1/2#  of EXCELLENT ground venison

1-2T     butter

2 med. onions - sliced-chopped

Lots of peppers - sliced-chopped

1-2T±  rosemary seasoning

Italian Seasoning

1lg. can each:  crushed + diced tomatoes

1 bulb  garlic - about 10 large cloves

Start by browning the venison in 1/4-1/2 finely chopped onion.  You can use a little wine to deglaze the pan.  Brown and deglaze a while to bring out the flavors.  Next add onions and peppers, until translucent.  Add the seasonings now and saute' a little longer until the whole house smells like a wonderful Italian Cucina.  Then combine the two cans of tomatoes with the pan ingredients, and finely chopped garlic.  Simmer slowly a long time, or fast about 45 minutes.

Serve over any kind of pasta you like.  Sorry about the poor quality 'finished product' photo.  It looked so much better on the plates, however, we were so busy serving, talking and eating I forgot to photograph until putting leftovers away :o) . . .Lin

Venison Potato Stew

1/2   sweet potato - finely chopped

1/4   onion - finely chopped

2 st  celery and tops - chopped

9-12oz.  beer

5oz  venison - cut in small pieces

Combine in a heavy pot with 1T butter.  Simmer, saute' 5-10 minutes until translucent.  Add about 2oz beer, let mixture get very brown before adding another 2oz of beer.  Add the venison now.  In this stew the venison was more for flavor than texture, being such a small amount.  Continuing to brown and deglaze until only 2oz of beer is left.  

The meat and finely chopped vegetables will be quite brown at this point ---------->

1  medium onion - cut in chunks

3  potatoes - one each: Yukon Gold,

    red and a sweet potato - cut in chunks

4  lg. cloves of garlic - chopped 

Add onion, potatoes and garlic then simmer another 5-10 minutes.  Add a little water if needed.  When using darker beer, if the broth is too bitter and 'hoppy' you can put in a tablespoon or two of beef soup base and a little sugar.  Serves 2. . .Lin