Deer Heart with Dandelion in Elk Stock Stew

The deer heat is very good. I liken it to nicely textured beef. It can easily be used in any dish that calls for beef. Unlike my earlier liver cooking attempt, I was sure to remove as much fat I possibly could. Deer fat is NOT good. The fat sticks to the tongue and coats it, giving it a texture of soap - no no!

Ingredients

1 deer (or beef) heart, cubed, with as much fat removed as possible
1/2 lb pork, cubed (optional)
1 medium onion, peeled and diced
5 carrots, peeled and diced
1-2 c lima beans, washed
1-2 c dandelion flowers, blanched then drained to remove the bitterness
Chicken or beef stock (I had some elk stock in the freezer so I used that). If you don't have any, just use water, use the amount of liquid to produce the amount of stew you want.
1 Tbsp butter
Salt, pepper, garlic powder, Worcestershire sauce to taste

Method

In a dutch over, or heavy stock pot, melt butter. Add onions and cook until tender. Add the heart and meat and allow it to brown. Add the carrots and allow to brown slightly on the sides. Add the water or stock. Add beans. Bring to a boil then reduce to a simmer. Add the blanched dandelion flowers. Add seasonings to taste. Cover and stew for a few hours. The stew is best if left overnight before serving. Serve with Parmesan cheese.

Uzbek Palov

Someone gave me this recipe and it's very good. It's prepared in one pot which I like and reminds me of fried rice. It requires A LOT of oil but the end result doesn't taste oily. Just buttery and delicious! Lamb is traditional but I used venison.

Ingredients

1 lb venison or beef or lamb (traditional), cubed
5 carrots, peeled and julienned
1 c dried chickpeas, soaked overnight
3.5 c long grained rice, washed until water runs clear
1 large onion, peeled and sliced thin
1 c butter
8 c boiling water
Salt & cumin to taste
1 clove of garlic, outer skin peeled

Method

Melt the butter in a dutch oven over medium heat. When hot, add the meat. The meat should sizzle and brown. Add onions and cook until caramelized. Add carrots and chickpeas. Cook until softened. Add rice and boiling water and allow to boil. Lower the garlic head in the middle of the pot. Lower the heat, cover and allow the dish to simmer on low heat until the rice is cooked. Season to taste.

Remove the garlic head and mix the ingredients in the pot before serving.

Bean and Ham Bone Stew

It's a frozen tundra here and this hearty stew is cheap and easy way to warm up an fill up. It requires a bit of pre-planning if you're using dried beans but it is so easy to make.

Ingredients

1 ham bone
1 lb dried lima beans, soaked over night
8c water (approx)
Salt, pepper, garlic powder, onion powder, nutmeg, oregano to taste
1 c heavy cream (optional)

Method

In a dutch oven or heavy stock pot, bring water to a boil. Add ham bone and navy beans and bring to a boil. Reduce to a simmer and cover for a few hours. Add seasonings to taste. You may need to add more water if it boils off. I added heavy cream before serving but it is optional. Tastes even better overnight. This stew should work well in a slow cooker as well.

Homemade Nori Crackers

This modified recipe is very easy and versatile.You can keep the recipe plain by omitting the nori and pepper mix, or you can add your own - think garlic powder, dried oregano etc to change the flavor! Baking a thicker dough makes more of a flat bread result, thinner dough makes a crisp cracker.

Ingredients

• 2 1/4 c all purpose flour
• 1/4 c flax meal
• 1 tsp salt
• 3-4 tablespoons butter; more as needed
• 1/2 c water; add more as needed
• 5-6 sheets (or to taste) roasted Roasted & Salted Nori (optional)
• 1 tsp S&B Assorted Chili Pepper (optional) 

Method 

 

Preheat the oven to 400F 

In a food processor, add all dry the ingredients and pulse until well mixed. For the Nori, just add in the whole sheets. It will break up in the processor. Add the butter and water until a non-sticky dough forms. If it doesn't stick, add more water. If it's too sticky, add more flour.

 

Roll the dough out into thin sheet onto a floured cookie sheet. You may choose to use a pasta roller for an even thickness. Cut into shapes if you wish, or you can just break up the cracker free-hand after its baked. 

Bake for 11-15 min, until slightly browned. Allow to cool and break into pieces (if not already cut into shape).

Burrito Casserole Leftover Surprise

What's the surprise? It was actually delicious! I modified it from this recipe. I had leftover home fries and quinoa (food purists would probably cringe at this) but the quinoa gave the casserole a nice texture. I managed to add more beans into our diet ('resolution for 2012), and used up leftovers - including FRIES! Total cost for this hearty meal was about $0.60 for the tortillas and beans (cost of leftovers were not included since they would otherwise have gone to the chickens).

Ingredients
Leftover fries cut into cube (or about 2 medium potatoes, peeled, boiled and cubed)
1 c cooked quinoa (or rice or other grain you might have, optional)
1 c black beans, soaked overnight and cooked until soft (or use canned black beans)
2-3 tortilla skins, cut into 1" squares
2-3 c green chili sauce (you can use salsa but I has green chili)
6-8 oz (more if desired) Cheddar cheese, shredded
1 c yogurt (or sour cream)


Method
Preheat the oven to 375F. In a casserole, mix all the ingredients together except about 1/4 of the cheese together. Top with the remaining cheese. Bake for about 20-25 min or until cheese is melted and slightly browned.