Cooking Recipes and Food Discussion

[Alan]

What's everyone cooking this week? I just tried my hand at a venison stew, and it turned out surprisingly good! I'd love to see your pictures or hear about your favorite recipes.

 

[chrishayes]

Antelope Stew​

1-1/2 pounds antelope meat

1 tablespoon butter

3 medium onions

2 beef bouillon cubes

1/2 teaspoon Nature's Seasonings or other seasoned salt

1 teaspoon teriyaki sauce

1/2 teaspoon Worcestershire sauce

1 cup red wine

1 bottle beer, use dark for more robust flavor

1 (16 ounce) can stewed tomatoes

1 can Campbell's golden mushroom soup

Cut up antelope meat into bite size pieces. Remove any fat. Brown lightly in melted butter. Chop onions and add to meat while browning. After five minutes add seasoned salt, teriyaki sauce, Worcestershire sauce and mix well. Add wine, beer, stewed tomatoes and beef bouillon cubes. Simmer for one hour, stirring occasionally, add golden mushroom soup and simmer until meat is tender.​

 

[chrishayes]

Wild Boar Roast​

wild boar roast with bone

4 - 5 small to medium onions

sour cream

beef broth

sage

thyme

marjoram

margarine

rosemary

salt

pepper

cognac

Brown boar roast in heavy iron pot using margarine. When well brown, remove and add fine cut onions, some salt, pepper and brown slightly. Season roast with a small amount of sage and rest of spices to taste. Return roast to pot with onions and add three to four tablespoons beef broth and place covered pot in pre-heated 300 degree oven. Cook one and one half to two hours or until roast is done (meat should start to cook away from bone). Remove meat and strain/press what remains in pot, i.e. onions should be 'mashed" Return liquid to pot and over high heat add one half pint sour cream and a small amount of flour to thicken slightly. just before serving add shot of cognac to sauce. Serve wild boar thinly sliced with side dishes of brussel sprouts and wild rice.​

 

[Sixgunz]

Spicy meat and potatoes

1lb Jimmy Dean spicy breakfast sausage
1lb 93% lean ground beef
2 cans (15oz) diced potatoes (drained), or 2 Russets -diced
1 can Campbell's Spicy Tomato Soup (regular size)
1 small can tomato paste
1 15oz can fire roasted diced tomatoes
1 15oz can chicken stock
1 onion - white or yellow, diced
1 Anaheim pepper, diced
1 Green bell pepper, diced
2 - 4 tbsp minced garlic
2 tbsp Worcestershire sauce
1 tbsp Olive oil
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
I don't add salt because there's a lot of it in the soup, chicken stock and sausage, but you can add to taste.

Add olive oil to pan and heat on medium for a few minutes. Brown and drain the sausage and beef (breaking it up to small pieces/ground up and blended together)- set aside
Cook the diced onion, Anaheim pepper, green bell pepper w/Worcestershire sauce until a little soft, around 7 minutes.
Add garlic to cooked onions and cook for 3 more minutes.
Add in the cooked meat and everything else into pot/pan. Stir well and cook on low heat and simmer for another 15 minutes or until potatoes are softened

If you don't do well with spice, use regular tomato soup and regular Jimmy Dean. If you want more spice, substitute 2 Jalapeno's for the Anaheim pepper.

Top with cheese, sour cream, hot sauce, etc to your liking