Coffee-Cocoa Crusted Venison On A Bed Of Spinach

We are absolutely loving finding recipes from the Game and Garden lady, and trying them out in our kitchen! For Valentine's Day, they enjoyed this recipe which we made last night! When you put all of this together and finally sit down to eat, the smell in the house alone is a give-away to the delightful dish you're getting ready to enjoy! The entire house smells like chocolate coffee, with a fabulous sweet berry topping! Not to mention there are no onions or garlic to chop, so the delicious smell lasts on your hands as well (it's like having a chocolate lotion-YUM)!  Now, we did ours a tiny bit different than her's because we had slightly different ingredients in our pantry. So let's get started!

Ingredients

1/3 c coffee grounds

(I didn't realize until it was too late that I make vanilla coffee...didn't matter! Still tasted wonderful)

1/4 c cocoa

(We used dark chocolate cocoa powder)

1 TB brown sugar

1 tsp cinnamon

1/2 tsp. cayenne pepper

1/2 loin

(I didn't have a venison loin. I did however have butterflied back straps. Which worked great!)

If you don't have venison, don't fret...I would use a pork loin!

Olive oil for browning

Mix together all the ingredients to make your dry rub. I sprinkled the rub over the meat, and pushed down to make sure it was thoroughly coated! Make sure all sides of the meat are covered in the dry rub mix. 

Once you have each piece (or loin) covered in the dry rub, get a skillet out and add some olive oil to the pan for browning the meat. You are going to want to get your pan "smoking hot"! Once our skillet was smoking, we placed the meat in one piece at a time to brown on both sides! (I think since we used dark chocolate and coffee-It looked completely seared or charred! It wasn't. Just make sure you keep an eye on it!) Once you have your meat browned, you're going to want to put it in a 350 degree oven for 5 minutes! 

Meanwhile let's talk about the berry sauce! Here are the ingredients...

Ingredients

1 1/2 c blackberries

1/2 c blueberries

1/2 c red wine

1/4 c sugar

1 lemon-juiced

salt to taste

Place all your ingredients in a small sauce pot on the stove, and bring to a boil! Reduce the heat and reduce the sauce by half! 

At some point during the sauce making, your venison will be done in the oven. Carefully remove the pan, and let it cool for a couple of minutes. I sliced mine into small strips, if you have a loin like the recipe link above (or right here) you can cut it into small rounds. Make a bed of spinach (or arugula) to add everything to on a plate! 

Once your sauce is finished and removed from the heat, here are my step-by-step instructions as to how I put this all together:

1) Add bed of spinach to my plate

2) Take the strips of meat and dip each one in a Raspberry Chipotle sauce.

3) Add meat to top of spinach

4) Spoon berry sauce over the top like a delicious salad dressing

5) ENJOY!

I think this is one of my new favorite dishes! If you've been unsure about trying venison, I would recommend starting with something like this! There was no "game" flavor whatsoever, and the meat was so tender it practically falls apart in the first bite! The chocolate and coffee flavors are wonderful together! Then when you pair it with the tiny bit of a spicy kick you get from the dipping sauce, and then pair that with the sweet berry sauce, it's a completely unbelievable, melt-in your mouth kind of taste! This is why we love cooking from the Game and Garden site, because she has so many recipes to choose from, and they are ALL so tasty! 

Until Next Time...

Sausage Biscuit Sandwich for Breakfast

One of my favorite sites to look through is GameandGarden.com. Stacy does a wonderful job explaining through photos and videos how to cook fresh meals for your family. If you have a hunter in the family, or you have your own garden where you grow fresh produce, she's your gal!! She has cookbooks and we first discovered her doing a segment on the outdoor channel! We tried her venison breakfast sausage (ours was already made, she explains how to make your own), and homemade biscuits! You can of course use regular pork sausage if you don't have venison ready in your freezer! Venison is a much healthier less greasy alternative to pork sausage! You actually have to add a little oil in the pan because you hardly get any grease off the meat! We love venison in our house, but if you don't have a hunter then of course you can substitute in the meat you do have. We made her biscuits quite a bit smaller than a regular biscuit because D loves to make sandwiches with just about anything! So to make it easier on us to eat, we made them thinner so we could easily eat them as a sausage biscuit sandwich!  You can find her recipe here, on her brand new updated site (it's really beautiful and easy to navigate)! So let's get started!

Ingredients
3 c of flour +some for dusting
1 TB Baking powder
1/2 tsp baking soda
3/4 tsp salt
1 stick (1/2 c) butter
3 TB shortening (cold)
1 c buttermilk

Preheat the oven to 425 degrees.

Mix all your dry ingredients together in a large bowl.

Cut the butter into small, pea sized pieces and add them to the dry mixture. Work it all together until it resembles oatmeal texture. Be careful to not overwork the butter into the dry mix because it can alter the outcome of your biscuits!

After the butter has been integrated into the dry mix, add the buttermilk into the mixture and mix well. Place the dough onto a lightly floured surface and roll out until it is about 1 1/2 inches thick. Cut into rounds (I couldn't find a circle cut, however I did find a nice flower shaped cookie cutter that worked just fine), and place onto a greased cookie sheet!

Make sure the biscuits are touching when you add them to the sheet.

If you are making "thicker" biscuits, make a thumb print in the middle of each

biscuit to ensure they rise properly. 

Place them in the preheated oven for 10 minutes then brush the tops with melted butter, and bake for another 10 minutes (20 minutes total). While the biscuits were cooking DJ made sausage patties on the stove top! Once everything was finished we put them together to make our breakfast sandwiches and thoroughly enjoyed our homemade biscuits and sausage!! Her recipe is easy, and delicious, and puts making "Bisquick" biscuits to shame! 

Incredibly delicious!! You can even freeze them and pop them in the microwave to re-heat for an easy on the go breakfast!! 

I hope ya'll go check out Stacy's site! She has a flavor boosting herb butter that we can't wait to try on some of our dishes!! She'll give you tips on gardening, hunting (along with some videos from her and her husband), cooking, beekeeping (would LOVE some fresh honey with these biscuits), and sustainable living tips!! We will be all over her fish recipes this spring/summer when we get back out to the lakes and ponds with our fishing poles!! She also has a Facebook page you can follow, which you can find here. Go give her page a like and follow her work, I promise you won't be disappointed!!

Until next time...

~Happy Eating~

Mongolian Venison (Or Beef)...You decide

So, I've been going a little blog reading crazy! My Pinterest boards have been feelings the effects of it as well! There are just SO many recipes that I want to try, I have no idea how I'll get them all done. I stumbled upon this little blog, Tracey's Culinary Adventures, and fell head over heels for her recipes! I quickly pinned as many recipes as possible, before her Mongolian Beef recipe popped off the page! She uses skirt steak, I used hind steaks (venison), you can take your pick! The smell alone, got DJ out of bed and ready for work without any snooze button!! (Just so you know, I didn't fix this for breakfast! When schedules are crazy you eat an early "dinner" a lot.) But, before we get started on this crazy awesome dinner, I want to introduce to you to my new niece and nephew!

Meet Malachi! Such a sweet little man and full of so much spirit!

Meet Morgan! She is such a cutie pie!

Okay, I won't gush...even though I REALLY want to! I just wanted ya'll to see how much more fun and exciting our lives just got!! 

Now, let's get started on this recipe! Here are the ingredients you will need:

Ingredients

1 lb. skirt steak-thin sliced against the grain (I used venison hind steaks)

1/4 c cornstarch

1/2 c water

1/2 c soy sauce (low sodium)

1/4 c packed brown sugar

1/2 tsp. red pepper flakes

3 tsp canola oil--divided

1/2 tsp. grated ginger

1 TB garlic 

Scallions or green onion to top off (I didn't have either, used a white onion...tasted great)

To start off, you're going to want to take a paper towel and pat the steaks dry and then place them in a resealable bag. Add the cornstarch and give a good shake, shake, shake to move it all around! Once the pieces are coated, pour out onto a strainer and get rid of any excess cornstarch! In a small bowl, whisk together the water, soy sauce, brown sugar and red pepper flakes. Set aside for later!

Before they got thin sliced and coated in cornstarch

Now take 1 1/2 teaspoon fulls of the oil and heat it in a pan over med/high heat. Add the ginger and garlic and saute for 15-30 seconds. Add the sauce to the pan and heat through another 2 minutes. Transfer this back to the bowl.

My new cutting board I got from my sister! Love it :)

Turn your heat on high and measure out the remaining 1 1/2 teaspoons of oil. Add the beef (or venison) and cook until browned on all sides. Add the sauce back to the pan and turn down the heat. Allow to simmer until your sauce has it's desired consistency.

Getting ready to be cooked! 

Ready to add the sauce back now

Simmering away...Smelling DELICIOUS

All finished! I snapped this photo and then devoured it! It's truly that good!

We served this over white rice, and it was really delicious! Great, quick meal for that left-over meat in your freezer! Thank you all for the visits to my page!! Can't wait to give you an update on the cutie pies!! Until then...

~Happy Eating~

Country Cooking-Spinach Cannelloni

After reading through my new cookbook some more, (Country Recipes), I decided to make spinach cannelloni. Her description of this recipe will make you feel like you're in Italy with her! She talks about friends and family sharing recipes and meals together, and how fresh everything was that they cooked with. Even though the recipe seemed long and tedious (just by looking at it), it was much easier than I expected! The only difference was that when we went to the grocery store, I thought I remembered someone (DJ) saying in the isle that spaghetti sauce was in the cart. I think I must have dreamed that, and didn't even enough supplies to make my own. However, we did have Alfredo sauce in the pantry, so I used that. You make your own white sauce in this recipe so ours was very creamy and delicious! I will probably make it again and use the red sauce just to see what the difference in the flavor is. So let's get started with the ingredients you will need for this:

Ingredients
3 TBS olive oil
2 cloves garlic, minced
1 medium onion, minced
2 cups cooked spinach, squeezed dry and chopped
1 TBS butter (I used about 1 1/2)
1 pound ground sirloin (we used venison)
2 TBS chopped fresh parsley (store was out, I used dried-and used only about half)
2 TBS chopped fresh oregano (store was out, I used dried-and used only about half)
1 TBS basil
1 large egg, beaten
2/3 cup grated Parmesan cheese
2 TBS light cream
1/4 tsp ground nutmeg
1/4 tsp salt
freshly ground pepper
12 cooked manicotti tubes (or pasta sheets--I used manicotti)
4-5 cups Italian Tomato Sauce (forgot this--we used Alfredo)

Besciamella (White Sauce)
4 TBS butter
4 TBS all-purpose flour
2 cups light cream or half-and-half
1/2 tsp salt
1/4 tsp ground nutmeg

First, I got my water boiling for the manicotti noodles. Then, in a large skillet, you're going to heat the oil and add the garlic and onion to the oil and saute. You are not wanting to brown the garlic and onion, just cook until they are translucent. Next you're going to add the spinach and cook about 5 minutes until the mixture becomes dry. Remove everything from the skillet, and place in a large bowl. In the same skillet, you are going to melt the butter and brown the meat.  Once the meat no longer pink, add the meat, oregano, egg, parsley, basil, cream, 1/3 cup of Parmesan, salt and pepper to taste, and the nutmeg to the bowl and mix well!
Don't forget about your manicotti! You're going to want to cook them al dente and make sure they are not "too done" because they will fall apart on you while you're trying to stuff them.

 Before the oven

Preheat your oven to 350 degrees and stuff each tube of manicotti with the meat mixture. Pour your red sauce (in our case white) on the bottom of the pan (just a thin layer). Next add the stuffed manicotti and then layer with the red sauce again, and then a layer of the Besciamella (white sauce), and then finish it off with Parmesan cheese! Pop it in the oven for about 40 minutes, or until the cheese and bubbly and brown! Serve and enjoy!

After we dug in! Yummy

If you're interested in purchasing the wonderful cookbook you can find it here! It's $18.95 on Amazon!

Stay tuned for more recipes and

~Happy Eating~

Ronald Reagan's Hamburger Soup

I decided it was time for some hearty soup with the falling leaves, and colder nights! I'm so bad about cooking soups in the summer because it's one of those things that warms your bones and when it's 110 degrees outside, it's hard to get in the mood for that! So, I looked through Tasteful Traditions cookbook put together by Fellowship Bible Church here in Tulsa, and found this recipe which was submitted by Connie Athens.

It is delicious, it is hearty, and it is easy....so here we go!

The ingredients you will need for this are as follows:
2 lbs. ground beef (we used venison)
2 T butter
2 cloves chopped garlic
1/4 tsp pepper
1 (10 oz) can Hominy (I used white hominy)
1 c diced green peppers
12 c beef broth or water with bouillon cubes (I used 10 cups of water (because I ran out of room in my pot) and 10 bouillon cubes)
16 oz Chopped tomatoes, canned or fresh (I used petite diced)

The portions of this I omitted are:
1 1/2 c sliced carrots
2 c celery
Only because I couldn't wrap my brain around carrots, and celery on a hamburger. The hominy....well, I just love hominy! So it stayed!!

You are going to brown the beef in a 6 quart sauce pan (I used an over-sized skillet) in the 2 T butter.
Next you will add onions, garlic and green peppers-Cover and simmer for about 10 minutes. Next add your beef broth or water with bouillon cubes. Then add the chopped tomatoes (I drained mine first), and the pepper. Simmer the soup on low for 35 minutes and then add the hominy and bring the soup back to a boil for another 10 minutes. (I boiled it for 10 minutes and then I put it back on low/warm and covered it until Dee Jay got home about 30 mins later).

To top off our bowls we added a small handful of shredded Cheddar cheese (so I guess we actually had cheeseburger soup) and that really put it over the top on the greatness scale!

If you're looking for a quick meal, I had most of these ingredients in my pantry already! 

The only thing I would have to leave out was the hominy (::sigh::) but use what you have and get creative! We hope everyone is having a great week so far (it's almost over)!! Stay tuned! 

New recipes are coming soon!! 

~Happy Eating~

Stew for those colder Fall nights

Well, I don't know about where you are, but here at home the nights are getting pretty chilly outside! It's so nice to finally have some crisp, cool air to make us forget about those sweltering summer days! We had some leftover stew meat in the freezer before all the new venison got added to the mix, so we decided to try out a new recipe I have in my new cookbook I got from a friend for my birthday! You can find the cookbook here! I must admit, I have already sat down and began to read this cookbook like a book! It is chalked full of great ideas for almost anything you want/need in your kitchen! So, thanks to Martha Storey (author) and her friends, we got to work on her venison stew! Again, if you don't have wild game meat on hand you can always substitute it for whichever stew meat tickles your fancy!

Here are the ingredients we decided to use:
1/2 c (+ 3 TBS) all-purpose flour
1 tsp salt
1/8 tsp freshly ground black pepper
2-3 lbs. venison coast (cut into 1 inch cubes) or ready to go stew meat
1/4 c vegetable oil
2 c boiling water
1 bay leaf
2 beef bouillon cubes
1/2 lg onion, diced (recipe calls for 12 small whole onions cut into chunks but we both prefer onions in our stew a little smaller) 
5-6 small carrots thin sliced, (recipe calls for 6 medium carrots, cut into chunks but I'm not a carrot person)
1/2 c of cold water
1 lg. green pepper diced (again it called for 2 large green peppers cut into rings...I don't like a lot of "chunky" vegetables in my stew)
3 small potatoes sliced into rounds, then quarter each round (we added this)
Note: We left out the frozen package of lima beans (again...not a fan)

Here's what you're going to do with all these fantastic ingredients:
1) Mix the 1/2 c flour with the salt and pepper. Take the meat and cover (dredge) the meat in the flour mixture. Make sure each piece is coated on all sides. Place the coated pieces aside on a plate.
2) We used a large skillet and added the 1/4 c of vegetable oil, then browned the meat on all sides.

3) Add the boiling water and bay leaf to the skillet with the meat. Cover it up and let it simmer for about 30 minutes!
4) Discard the bay leaf and add the bouillon cubes. (NOTE: We added 2 cubes to the water that we were boiling and then added one more cube after we put it all in the skillet.)
5) After it has simmered for half an hour add the onions and carrots (and potatoes if you so wish). 
6) Simmer for another 45 minutes or so. I think we left ours on there about an hour!
7) Serve in a bowl and ENJOY!

We left out a part of the original recipe where you remove the meat and vegetables and thicken the sauce with the left-over flour and cold water. We wanted more of "liquid soup" instead of something thick! It turned out just as hearty and we both loved it!

You'll see in the picture which I forgot to add that when we added the vegetables 

we added a can of fire roasted tomatoes to give it a kick. 

And seriously...I couldn't make stew without adding tomatoes :)

I hope ya'll had a great weekend! 

December will be here in just a few short days, and I can't wait to cookin'!!

~Happy Eating~

 

 andertoons.com

Venison Roast and Potatoes

So, I don't know if I wished on enough shooting stars the other night or if it was just a plain old lucky day, but we found more venison!! I'm sure for those of you who don't have venison or like venison you're probably saying, UGH! right about now! However, you can substitute beef/turkey/chicken whatever you like into these venison recipes to fit your liking! With that being said, I defrosted a great looking venison roast and threw it in the crock-pot, left it overnight, and by the time Dee Jay was home from work the next day we had a FANTASTIC venison roast with potatoes! It was so easy I almost felt ashamed that it tasted so good. (That is why you will see to keep it easy, we used paper plates instead of the real deal!) HaHa! So, just for kicks I looked up some better nutritional facts about venison! You can find it here at Self Nutrition Data (know what you eat)! Here is everything I did to make this melt in your mouth roast and potatoes.

I started with about 5 to 6 small potatoes and sliced them into thin rounds. I cut enough to cover the bottom of the crock pot (leaving room for the roast in the middle) and stacked them about 3 layers high! Next I poured about half a container of beef broth into the crock pot. I added the venison roast after we salt and peppered both sides. Next I added chopped red pepper, red pepper flakes (for a little spicy kick), a whole white onion, and 2 cloves of garlic minced! Left all of the ingredients in the crock pot on low overnight until the next day for lunch! When I woke up, there was no problem getting me out of bed, the smell alone made me want to eat the whole roast before DJ even got home! Good thing I didn't, I would have be in
T-R-O-U-B-L-E! I added some Brussel Sprouts for a side and we had a very lovely little lunch!
Side Note: There is not a lot in this picture because I seriously was so anxious to try it, then couldn't stop eating it, that I forgot to take a picture. Luckily I had a little extra at the end of the day, so I snapped a quick photo! :)

I'm sitting here thinking about it, and getting in the cooking mood so I think I'm going to head to the kitchen and make something delicious to share with you next time! I'm thinking some sort of cupcake so DJ can take them to the guys at work! Hope everyone had a wonderful, safe Labor Day weekend. Until we meet again... ~Happy Eating~ 

A little funny for your afternoon

ToonPool.com

Italian Sausage Meatballs and Spaghetti

Wow, time has flown by and I finally had some time to sit down and share a meal with ya'll!! It was one of those nights where we had some random items hanging around and the Italian came out in me full force with this one!! Spaghetti and meatballs is a favorite of mine. I love to throw in all sorts of yummies to make it a little less ordinary! So, I pulled the drawers out of the fridge and looked for things I needed to make fast before they went bad and realized I could make a mean spaghetti dinner! It was fabulous and everything was just hanging around our cabinets and fridge, so here is how I dressed it up.

I threw a package of spaghetti in a large pot and started that cooking, while Dee Jay started on the meatballs. We had a little over a pound of ground Italian sausage ready to be cooked so he mashed up the meat and threw in a couple handfuls of finely diced onion, and tossed in a little handful of oatmeal. I had a left-over jar of Ragu spaghetti sauce, so I tossed that on a back-burner and chopped the rest of the onion and tossed it in. I added a dash (shake the container once or twice) of oregano and parsley. Then found some red pepper flakes to add a kick to the sauce! When the spaghetti was done, I drained the water in the sink added a splash of red wine vinegar and about two tablespoons of butter. We tossed the sauce in with spaghetti and left it on the stove on low while the meatballs finished cooking!

When everything was ready to go I warmed up some garlic bread in the oven and served it up!! The meal saved an onion and a jar of sauce from meeting their doom! It's so easy to grab things around your kitchen and start cooking something regular and give it a little individual taste of your own! If you're out of ideas for cooking and about to throw a microwave meal in, look around and think to yourself what tastes good together and what could make an easy meal when you're at the end of your groceries!! You'll find you have enough food left to feed a family of 10 for a week if you really use your brain :) It's fun to cook like this, even though some people think it's scary or afraid they will just mess it up! You know what tastes good to you...So, I'm challenging you to try it out! It's fun to come up with a meal by yourself and we LOVED this! I could eat Italian food every single day, so it didn't take long to know what I wanted to do! If you get a good idea going, send them my way!! I love to hear what ya'll are cooking in your kitchens!! Stay tuned because I just made an incredible venison roast that will be added very soon!! Hunting season is almost upon us once again, and this girl could not be more excited to finally have some meat back in the freezer!!

Sprinkle some Parmesan cheese on top when you're ready to eat :)

~HAPPY EATING~

Venison (or beef) Stuffed Peppers

Sadly, I have come to the end of ground venison from last hunting season. This is one of the last recipes I was able to pull off with what we had in the freezer! Good thing hunting season is just around the corner! So I pulled this off a friend's Pinterest site and went to work! You know it's good when your man takes one bite and looks up to say, "You can feel free to make this anytime you want". I totally agree!! The thing about cooking with venison vs. cooking with beef is no matter how "lean" you buy the beef, you still always get grease! When I popped these in the crock-pot, there was almost no grease at all which made the peppers very yummy and not soggy. If you make it with beef, let me know how it turns out! We wondered where all the grease would go. Here is how to fix up these delicious peppers...


First you are going to start with 4 bell peppers. (Any color will do...I used red, green and orange). Cut off the tops of the peppers and remove the stem and seeds. Save the tops because you're going to want to dice them up to throw back in! Dice half of a yellow onion, then pour one cup of enchilada sauce over the onion in a bowl and microwave for about 5 minutes. Pour 1/3 cup of water into the bottom of your crock-pot, then nestle the bell peppers in. In a large bowl you are going to combine one pound of meat, the sauce and onion mixture, the chopped up bell pepper tops, one cup of shredded cheese, 3/4 cup of cooked rice, one and half teaspoons of salt and a half of a teaspoon of pepper. Now spoon mixture into the the peppers and top it off with more shredded cheese. Cook these yummy peppers on low for 6 hours (I actually didn't have six hours so I cooked mine on high for about 4 hours). Remove them from the crock-pot and eat up! I served it up with some homemade guacamole and chips and they were a hit!

Happy Green Pepper on a Plate

You can find the original recipe on a cute little blog titled no. 2 pencil 

Here is the run down:

4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked Mexican rice
salt and pepper
sour cream and diced green onion for toppings

Finely dice the onion place in a bowl and cover it with enchilada sauce. Heat in the microwave for 5 minutes.

Cut off the tops of the peppers and remove the stem and seeds. Finely dice the tops of the peppers and place in large bowl.

Pour 1/3 cup of water into the bottom of your crock-pot and nestle the bell peppers in (It might be a tight fit...it's okay)!

In the bowl with your chopped pepper tops add, meat, sauce and onions, 1 cup of shredded cheese, 3/4 cup of Mxican rice (cooked), 1 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

Fill peppers and cook on low for 6 hour. Top them with sour cream and green onions and enjoy!

~Happy Eating~ 

Also, if you have a hunter in the family as well and haven't discovered Game and Garden you really need to head on over to Stacy's blog and check it out! We saw her the other day on the outdoor channel and I immediately went out and looked up all the recipes I could find by her, and put her cookbooks (she is releasing a new one) on my WANT list :) She has some great ideas!! I can't wait to try more of her venison recipes once hunting season starts back up and we get more venison! We are getting ready to try one of her fish recipes...check back soon to find out how it turned out!

Venison Stroganoff as requested by Dee Jay

Randomly one evening Dee Jay decided he wanted Stroganoff. I started thinking about it, and looked up some good recipes for this dish that is often forgotten. It's not always the "prettiest" dish, and I must have put it in the back of my mind because I couldn't remember the last time I had it. I finally settled on Paula Deen's Beef Stroganoff Recipe, but instead of beef we used some of our venison stew meat we had frozen from last hunting season. Venison is actually better for you than beef, and you can click here to read more about it on Livestrong.com, which I look at almost daily for fun facts for just about everything I need to know!! So here's how it went down venison style in our kitchen...
Remember you can substitute beef into our version if you don't have venison in your freezer :)

You start out with one to one and half pounds of venison stew meat, a couple of dashes of salt, pepper, and garlic powder.

(You will find her recipe for "House Seasoning" in the link...I just didn't want to make that much of it, so I improvised).  Sprinkle the meat with the seasoning and then dust the meat with flour.

So tender...I know this picture looks real appetizing ya'll...Sorry

 

Then in a large skillet you are going to add two tablespoons of olive oil and three tablespoons of butter. Once that is warmed and ready to go, go ahead and brown the meat on all sides. Once the meat in browned take it out of the pan and reserve the liquids (as in leave everything in the pan but the meat). To the liquid in the skillet you are going to add one medium size onion chopped (we just halved a large onion), and an 8 oz package of mushrooms sliced up!  

 

Saute this around until the onion gets tender (it smelled so fantastic in our kitchen right at about this point)! After the onion is looking tender go ahead and sprinkle a teaspoon of flour in the skillet.

Makes your mouth go mmmm...mmmm....mmmmmm!

Then add the steak back in to the pan with the onions and mushrooms. Now you're going to pour in one (10 3/4 oz) can of beef broth, and one (10 3/4 oz) can of cream of mushroom soup, right in to the skillet and turn the heat down low! You're going to simmer this on low for about 30 minutes and let it soak up all the gravy goodness and do the loosen your pants dance while you get the pasta ready and eat it all up!! Now we used bow-tie pasta but egg noodles work great too, it really came down to the fact of what I saw first in the cabinet! So I cooked the pasta and by the time I had the pasta cooked and drained the meat was ready and we were good to go! (NOTE: Right before you serve it up, add one cup of sour cream to the skillet and stir around and let it warm up). All you do now is place the pasta on a plate or in a bowl and cover with the meat and juices from the gravy in the pan and get ready for a delicious dinner!!

Yummy and hearty! Can't go wrong with that combo

 

So, here is the run-down and the link to Paula Deen's Beef Stroganoff 

~Happy Eating~

 

1 1/2 pounds venison (or beef)
House Seasoning (that's the salt, pepper and onion powder)
All-purpose flour
2 tablespoons olive oil 3 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

 

Sprinkle house seasoning over the meat then dust with flour. 

Heat up olive oil and butter in a large skillet and brown the meat. Remove meat from skillet (save drippings). 

Add onion and mushrooms to skillet and saute until the onion is tender (just a couple to three minutes). 

Sprinkle in 2 teaspoons of flour and add meat back in to the skillet. Cover with beef broth and cream of mushroom soup and cover and simmer on low for 30 minutes.

Add sour cream just before serving over a bed of cooked noodles!!

Just a fun side note...I've had a few people send me recipes this week on things they wanted me to share/try out/eat/pig out on etc etc....So, in a week I'm going to be cooking up your recipes!! The ones you have e-mailed me and random recipes I find on my friends Pinterest pages! Stay tuned to see if your recipes are coming up and send me recipes at ShellyHendrix@gmail.com because you know I'm game to try most anything once and love to discover what ya'll are cooking in your kitchens!!!

If you don't know what Someecards are you need to look them up or follow this link here

to go to their Pinterest page where I found this little gem floating around :)

 

 Photo found at someecards.com