Beef/Venison

Instructions

1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender.
2. Blend on high speed until thoroughly combined about 30 seconds.
3. Pour marinade into resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag.
4. Marinate in the refrigerator up to 8 hours.
5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
6. Cook or grill steaks to desired doneness.

Instructions

1. Dice onion, bell pepper, and garlic in a food processor.
2. Brown ground chuck in a deep saucepan. Drain off oils and return beef to the pan.
3. Add diced vegetables to the beef and saute' until tender.
4. Mix in the remaining ingredients stirring until well combined. Add salt to taste.
5. Let sauce simmer covered for at least 45 minutes, the longer the better. Stirring occasionally.
6. Serve over noodles with garlic bread and salad.

Instructions

1. Put onion, bell pepper and garlic in a food processor to chop finely. 
2. Add oil to a heavy pot and saute' vegetables.
3. Add in stew meat to the pot that has been salted and peppered and cook until browned.
4. Add tomatoes to a food processor and chop finely then add to meat and vegetables. Add tomato sauce.
5. Add sugar and 3 cups of water to stew. Season to taste.
6. Cover and simmer on low heat for about 3 hours or until meat is tender. Serve with cornbread, light bread with butter, or over white rice.

Instructions

1. Brown ground chuck in a skillet and drain.
2. Add peppers, onions, and seasonings to the skillet and let vegetables cook down.
3. Remove skillet from heat and add rice, coarsely chopped cabbage, tomato sauce and Rotel and mix well together.
4. Pour into a 9 x 13 casserole dish and pat down firmly.
5. Cover tightly with foil and bake at 350F at least 1 hour or until rice has cooked thoroughly.

Instructions

1. If using dry beans, soak over night first in a bowl of water, make sure water covers beans completely.
2. Sauté vegetables and meat in a heavy pot. Drain off excess oil.
3. Add tomato sauce, Rotel, beans, and cook down about 20 minutes.
4. Reduce heat and add seasonings. Mix well.
5. Cook on low for 2 hours.
6. Serve over white rice.

Instructions

1. Brown meat and add spices, drain.
2. Add onions and peppers and cook down.
3. Add beans, corn, tomato paste, Rotel, and water.
4. Simmer for 1 hour.
5. Season to taste.
6. Add cooked noodles.
7. Stir together, remove from heat and let sit for 10 minutes.
8. Add cheese and stir.
9. Serve with soft rolls for dipping.

Instructions

1. Cover cabbage with water and boil until leaves are soft.
2. Let them cool.
3. Mix together beef, onions, rice and seasoning.
4. Roll up beef mixture inside of the cabbage leaves. Make sure to not leave any holes for meat to fall out.
5. Line rolls in the bottom of a casserole dish.
6. Pour tomato sauce on top and beef bouillon cubes.
7. Pour water in dish to half-way mark of cabbage rolls.
8. Cook until rice is done.

Instructions

1. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over cubed steaks.
2. Combine cracker crumbs, 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, red pepper, and baking powder in a bowl and mix together.
3. Whisk together 3/4 cup milk and eggs in a separate bowl.
4. Pour oil into a 12-inch skillet and heat to 360F.
5. Dredge steaks in cracker mix, dip in egg, and dredge again in cracker mix.
6. Fry until golden brown in oil, turnover and fry the other side until golden brown.
7. Remove steaks from oil and place onto wire racks. Keep steaks warm in oven at 225F.
8. Drain oil from skillet but reserve 1 tbsp of drippings in the pan.
9. Whisk together 4 cups of milk, 1/4 cup of flour, 1 tsp salt, and 1 tsp pepper in the skillet with drippings.
10. Whisk constantly until it thickens to make gravy.

Instructions

1. In a large pot brown meat and drain.
2. Add taco seasoning and mix.
3. Add remaining ingredients.
4. Simmer about an hour for flavors to blend.
5. Serve with tortilla chips or crackers.
6. Optional Garnish: Grated Cheddar Cheese, Sour Cream, Avocado, Cilantro, Green Onions, Black Olives, Chopped Purple Onion

Instructions

1. Combine first 8 ingredients in a bowl. shape into loaves, and place on a lightly greased pan.
2. Bake loaves at 350F for 40 minutes.
3. Combine 1/2 cup Ketchup, sugar, and mustard.
4. Spoon over meatloaf and bake another 15 minutes more.

Instructions

1. Brown meat in skillet and drain.
2. Add sugar and seasonings.
3. Add onion and bell pepper; cook with red wine vinegar and Worcestershire for 5 minutes.
4. Add tomato sauce and paste, reduce heat and simmer for 30 minutes.
5. Serve over toasted buns.

Instructions

1. Take about 2lbs. of cut up brisket and brown in oil.
2. Add onions, bell pepper, and celery to browned meat and sauté until wilted.
3. In a separate pot, boil potatoes and carrots until tender, drain and set aside.
4. Add 2 qts boiling water to meat mixture.
5. Add tomatoes and season with salt and sugar to taste.
6. Cover and simmer for 2 -3 hours.
7. The last 30 minutes of cooking add potatoes, corn, peas or beans, and carrots.
8. Serve with buttered cornbread.

Instructions

1. Cut beef across grain into strips, 1 1/2 x 1/2 inch. (For ease in cutting, partially freeze beef about 1 1/2 hours.)
2. Heat 2 tbsp margarine or butter in 10 inch skillet until melted.
3. Add mushrooms, onions, and garlic.
4. Cover and simmer, stirring occasionally, until onions are tender, 5-10 minutes.
5. Remove vegetables and any liquid from skillet.
6. Cook and stir beef in 2 tbsp margarine or butter over medium heat until brown, about 10 minutes.
7. Add sauteed vegetables, water, bouillon, salt and pepper
8. Heat to boiling; reduce heat.
9. Cover and simmer until beef is desired doneness, 10-15 minutes.
10. Heat to boiling, reduce heat.
11. Stir in sour cream and mustard.
12. Garnish with parsley and serve over noodles.

Instructions

1. Preheat oven to 350F 
2. Bring a large pot of lightly salted water to a boil.
3. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes
4. Heat a large skillet over medium-high heat.
5. Cook and stir beef in the hot skillet until brown and crumbly, 5-7 minutes, drain and discard grease
6. Transfer to a bowl and mix spaghetti sauce into ground beef
7. Place half the slices of butter into the bottom of a 9 x 13 inch casserole dish.
8. Spread half the spaghetti into the dish.
9. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
10. Layer remaining spaghetti over creamy mixture and top with remaining pats of butter
11. Pour ground beef mixture over spaghetti and spread to cover casserole
12. Bake in the preheated oven for 30 minutes
13. Spread cheddar cheese over the casserole and continue baking until the cheese has melted and is lightly browned, about 15 minutes

Instructions

1. Cut beef into 3 inch x 1 inch strips.
2. Brown in oil in a skillet.
3. Transfer to a slow cooker.
4. Combine the next seven ingredients and pour over beef.
5. Cover and cook on low for 5-6 hours or until meat is tender.
6. Add tomatoes and green peppers and continue cooking for 1 hour longer.
7. Combine the cold water and cornstarch to make a paste and stir into liquid in slow cooker.
8. Cook on high until thickened.
9. Serve over noodles or rice.

Instructions

1. Lightly press pepper on top and sides of roast.
2. Place roast in a large zip-top freezer bag or large shallow dish.
3. Combine soy sauce and next 4 ingredients and pour over roast.
4. Seal or cover, and marinate in refrigerator 8 hours or overnight, turning occasionally.
5. Remove roast from marinade, discarding marinade.
6. Place roast, fat side up, on a rack in a shallow roasting pan, insert a meat thermometer into thickest part of roast, making sure it does not touch fat.
7. Bake uncovered at 425F for 10 minutes.
8. Reduce heat to 325F and bake for 2 hours and 10 minutes or until thermometer reads 145F (medium rare) or 160F (medium).
9. Remove roast to a serving platter and cover with aluminum foil to keep warm.
10. Add enough water (about 3/4 cup) to pan drippings to make 1 1/2 cups, return to pan.
11. Combine cornstarch and 1 tbsp cold water, stirring until smooth.
12. Stir cornstarch mixture and salt into pan drippings.
13. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened.
14. Serve roast with gravy.

Instructions

1. Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink, drain.
2. Stir in taco seasoning mix and half of chopped green chiles, set aside.
3. Stir together remaining green chiles, soup and sour cream.
4. Pour half of sour cream mixture into a lightly greased 13 x 9 inch baking dish.
5. Spoon beef mixture evenly down center of each tortilla, roll up.
6. Place tortillas seams side down over sour cream mixture in baking dish.
7. Top with remaining sour cream mixture and cheese.
8. Bake uncovered at 350F for 25 minutes or until thoroughly heated.
9. Garnish if desired.

Instructions

1. Stir together first 6 ingredients until blended.
2. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese, set aside.
3. Spread 1 cup pasta sauce in a lightly greased 13 x 9 baking dish.
4. Cut egg roll wrappers in half lengthwise and arrange 10 halves over pasta sauce (wrappers will overlap)
5. Top with meatballs.
6. Spoon 3 cups pasta sauce over meatballs, sprinkle with 3/4 cup mozzarella cheese.
7. Arrange 10 egg roll wrappers evenly over mozzarella.
8. Spread ricotta cheese mixture over wrappers and top with remaining wrappers and pasta sauce.
9. Bake at 350F for 50 minutes.
10. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
11. Bake 10 more minutes.
12. Let stand 15 minutes.

Instructions:

1. Brown deer sausage and breakfast sausage and back strap in a large cast iron pot. (Save juices from marinade and add back once meats are browned)
2. Saute onions and bell pepper in pot.
3. Add the rest of the ingredients to pot and bring to a boil to dissolve roux and season to taste.
4. Cook on low for 1 hour or until meat is tender.

Instructions

1. Prepare the crock pot with a thin layer of olive oil.
2. Dice the jalapenos, green chiles, habanero, and onion.
3. Prepare a pan with nonstick spray and heat to medium-high heat. 
4. Brown ground beef, stirring constantly.
5. Before the beef is fully cooked, add the peppers and onion.
6. When the meat is brown, turn off the heat, and add 1/2 of the pack of chili seasoning.
7. Drain and pour all beans into the crock pot.
8. Turn crock pot on low and add meat and pepper mixture.
9. Add the pumpkin puree and the 2nd half of the chili seasoning pack.
10. Add the minced garlic.
11. Add the pumpkin spice, cinnamon, and cayenne pepper.
12. Mix well, cover, and cook on low for 6-8 hours. 
13. Add salt and pepper to taste halfway through cooking.

Instructions

1. Mince 4 garlic cloves and transfer to a bowl with 1/2 tsp black pepper.
2. Chop 1/4 cup of fresh parsley leaves.
3. Cut 2 lb New York Strip Steak into 1-inch cubes, then season with 1/2 tsp Kosher salt.
4. Melt 8 tbsp unsalted butter in a large skillet over medium-high heat.
5. Add the steak cubes and sear until browned, flipping them halfway through 3-4 minutes.
6. Add the garlic and pepper and cook 1 minute.
7. Remove from heat and garnish with parsley.

Instructions

1. Preheat the oven to 400°.
2. Line a baking sheet with foil. Prick the potatoes all over with a fork and rub with 2 tablespoons olive oil.
3. Place on the baking sheet and bake until tender when pierced with a knife, about 1 hour.
4. About 20 minutes before the potatoes are done, rub the steaks with the steak seasoning on both sides.
5. Heat a large skillet over medium heat. When the pan is hot, add the remaining 1 tablespoon of olive oil.
6. Add the steaks and cook about 4 minutes per side for medium rare.
7. Remove to a cutting board and let rest 10 minutes, then thinly slice.
8. Meanwhile, heat 1 tablespoon butter in a large saucepan over medium-high heat.
9. Add the shallot and stir until softened, 1 to 2 minutes.
10. Add the spinach, a handful at a time, stirring to wilt after each addition. Push the wilted spinach to one side of the saucepan and add the cheese spread to the other side. 
11. Stir the cheese so it starts melting, then mix in the spinach until hot and creamy. Season with salt and pepper if needed.
12. To serve, split open the hot potatoes lengthwise, cutting about three-quarters of the way through.
13. Top each with 1 tablespoon butter and season with salt and pepper.
14. Fluff the potatoes with a fork and mash in the butter.
15. Divide the creamed spinach among the potatoes and top with the steak slices.
16. Drizzle with steak sauce and top with fried onions.

Instructions

1. Cook ground beef in a cast iron skillet and bring one pot of water to a boil.
2. Add seasonings to ground beef and then pour in tortellini into the boiling salted water.
3. Drain off grease with a paper towel in the skillet.
4. Add marinara sauce and cream cheese. Combine well.
5. Drain tortellini and add to the skillet and combine well.
6. Ingredients can be transferred, if you prefer, into a baking dish.
7. Top the skillet with mozzarella cheese.
8. Bake at 350F for 10 minutes.

Instructions

1. Prepare gas grill by removing cooking grate from one side of grill. Close lid, and light side without grate. Preheat grill to low heat (250° to 300°).
2. In the container of a blender, place rum, oil, onion, garlic, allspice, ginger, thyme, salt, cinnamon, cayenne, cloves, and nutmeg; blend until smooth, about 2 minutes. Place brisket in a 12x10-inch disposable foil pan. Pour rum mixture over brisket, gently massaging. Set aside.
3. Drain 4 cups soaked wood chips, and spread on a piece of foil. Cover with another sheet of foil, crimping edges to seal. Using a fork, poke holes in pouch, and place directly on lit side of grill. Cover with cooking grate.
4. Place prepared brisket in pan on unlit side of grill. Cover with grill lid. Smoke brisket for 1½ hours, maintaining grill temperature between 225° and 250°.
5. Carefully tear open foil pouch, and add remaining 4 cups drained wood chips. Cover with grill lid, and grill until a meat thermometer inserted in thickest portion registers 165°, about 1½ hours more. Remove brisket from grill. Place brisket on a large sheet of heavy-duty foil, and pour ½ cup pan drippings over brisket; cover with another sheet of foil, crimping edges to seal.
6. Return brisket to unlit side of grill. Cover with grill lid, and smoke until a meat thermometer inserted in thickest portion registers 195°, about 2 hours more. Remove from grill, and let rest for 10 minutes. Shred brisket
7. In a small saucepan, cook bacon over medium heat until crispy, about 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels.
8. Add chorizo to pan, and cook until browned and crumbly, 4 to 5 minutes. Add onion, and cook, stirring often, until soft, about 10 minutes. Stir in garlic and bell pepper; cook for 1 minute. Stir in beans, beer, salt, and black pepper; cook until heated through, 10 to 15 minutes. Just before serving, stir in green onion and reserved bacon.
9. Assemble tacos on tortillas with smoked brisket and Chorizo Bacon Black Beans. Garnish with radishes, cilantro, and queso fresco if desired

Instructions

1. In a medium bowl, combine 1 1/2 cups boiling water and mushrooms. 
2. Let stand until softened, about 30 minutes.
3. Strain through a fine-mesh sieve, reserving liquid. Chop mushrooms and set aside.
4. Preheat oven to 300°
5. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrot, onion, and celery; cook until lightly browned, about 8 minutes.
6. Add garlic; cook 1 minute. Remove from pan.
7. Add remaining 2 tablespoons oil to pan.
8. Season beef with 2 teaspoons salt and 1 teaspoon pepper.
9. Add one-third of beef to pan; cook until browned, about 5 minutes. Remove from pan with a slotted spoon. Repeat with remaining beef.
10. Add mushrooms, mushroom liquid, carrot mixture, beef, beef stock, wine, tomato paste, brandy, thyme, rosemary, and bay leaves to Dutch oven; stir well.
11. Cover, and bake until beef is very tender, about 2½ hours.
12. Discard bay leaves. Stir in parsley, vinegar, 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from oven.
13. Preheat oven to 425°
14. Place 6 (1½ cup) oven-proof soup bowls on a large, rimmed baking sheet.
15. Spoon stew into bowls, leaving ½-inch space from the top. 
16. On a lightly floured surface, unfold puff pastry; cut 6 squares.
17. In a small bowl, whisk together egg and 1 teaspoon water.
18. Brush edges of bowls with egg mixture. Place pastry over hot stew.
19. Cut an “X” in the top of pastry. Brush pastry with egg mixture. Sprinkle with remaining ½ teaspoon salt.
20. Bake until pastry is puffed and golden brown, about 10 minutes.

Instructions

1. Heat olive oil in a Dutch Oven over medium heat.
2. Add bacon to pan and cook until halfway done.
3. Add diced onion to bacon and sauté until onions are wilted and clear.
4. Add ground beef to pan and cook until browned, stir to mix bacon and onions with meat.
5. Add minced garlic, stir and cook about 5 minutes.
6. Add in tomato paste and stir.
7. Pour in red wine, stir and let reduce about 2 minutes.
8. Mix in tomato paste, chicken broth, heavy cream, chili flakes and oregano. Stir to incorporate, cover pot with lid, and cook on simmer about 1 hour.
9. Add salt and pepper to taste to pot and mix well.
10. In a separate pan, add butter and melt over medium heat.
11. Add jalapeno peppers to butter and sauté about 7 minutes.
12. Add flour to butter and peppers, stir to mix well and cook about 2 minutes.
13. Pour in milk to pepper roux and whisk to incorporate.
14. Mix in grated gruyere, mozzarella, and cheddar cheeses until well combined and remove from heat.
15. Add cooked macaroni to cheese and mix well.
16. Season with salt and pepper to taste and mix.
17. In a 9 x 13 inch casserole dish, add a thin layer of the ground meat sauce to the bottom of the dish.
18. Layer 2 fresh Lasagna sheets on top of the ground meat.
19. Add another layer of ground meat on top of the Lasagna sheets.
20. Add a layer of the macaroni mixture on top of the ground meat.
21. Place 6 slices of mozzarella on top of the macaroni.
22. Place 2 more sheets of the fresh lasagna sheets on top of the mozzarella slices.
23. Add a final layer of the ground meat mixture on top of the lasagna sheets.
24. Add a final layer of the macaroni on top of the ground meat and place the 6 remaining slices of mozzarella on top of the macaroni.
25. Place a sheet of parchment paper on top of the dish then add a sheet of foil on top and seal edges to cover the casserole dish.
26. Place in oven at 360F for 30 minutes.
27. Remove foil and parchment from dish and broil cheese on top for a couple of minutes until brown and bubbly.