oh yea i made a big pot of chicken and deer sausage gumbo 2 days ago and then made a deer meat and vegy soup yesterday...and keep plenty of roux around...lol
HOME MADE SPEGETTI SAUCE:
INGREDIENCE:
1 LB + GROUND DEER MEAT
1 CUP ONION
1 CLOVE GARLIC CHOPPED UP.
1 CUP SHREDED CARROT
OLIVE OIL.
COOK AND STIR FREQUENTLY ALL THIS UNTIL THE MEAT IS BROWN .
ADD :
1 CUP OF CUT UP MUSHROOMS...I LIKE MORE SO ADD WHAT YOU WANT TO RECIPE...YOU CANT SCREW IT UP.
1 TB GROUND OREGANO
1 TB GROUND BASIL
1 TB GROUND ITALIAN SEASON
1 BEEF BOULLION CUBE OR OTHER
30 OZ OF TOMATOE SAUCE
15 OZ CAN OF DICED TOMATOE
SALT AND PEPPER TO TASTE
SIMMER FOR 20 MINUTES...DURING THIS TIME START THE PASTA OF YOUR CHOICE AND SOME GARLIC BREAD.
YOU WILL NEVER BUY SPEGETTI SAUCE IN A CAN AGAIN!!!!!!!
ZUCCHINI AND SQUASH CASSEROLE
CUT LENGTH WAYS SOME ZUCCHINI AND YELLOW SQUASH...SET OVEN TO 350 DEG. AND LAY CUTS IN A SHALLOW SQUARE PAN...SQUEEZE BUTTER ALL OVER THEM AND ADD SALT AND PEPPER.
COVER PAN AND PUT IN OVEN FOR 30 MINUTES...
DURING THIS TIME GRADE 2LBS OF MEXICAN JALEPINO CHEESE AND GET 2 SLEEVES OF RITZ CRACKERS AND REALLY CRUNCH EM UP GOOD( I USE A ROLLING PIN OR MEAT TENDERIZER HAMMER).
TAKE PAN OUT OF OVEN AND DISGARD COVER. SPRINKLE THE CHEESE ALL OVER THE TOP OF THE VEG'S AND THEN COVER HEAVY THE TOP WITH THE RITZ CRACKERS.
PUT BACK IN THE OVEN ABOUT 15 MINUTES OR ENOUGH TIME TO MELT THE CHEESE AND BROWN THE TOPPING....SERVE HOT!!!!!!!
QUICK CHILI
2 lb ground deer meat or ground beef
1 chopped up bell pepper
1 chopped up onion
cook until brown then add items below
15 oz can of diced tomatoes
15 oz can of tomato sauce
2 x 15 oz cans of kidney beans drained
salt and pepper
3 to 6 tbsp of chili powder (depending on taste)
2 cup of water
simmer on med heat for 30 minutes
serve with shreaded cheese and saltine crackers!!!!!
CARNE GUISADA
LARGE HEAVY 10-12 QT POT NO CHEAP CRAP POT THAT WILL BURN THE BOTTOM.
5 LB OF YOUR CHOICE OF STEW MEAT
3 LARGE ONIONS CHOPPED UP
2 LARGE BELL PEPPER CHOPPED UP
2 CLOVES OF GARLIC CHOPPED
COOK UNTIL BROWN
ADD :
WATER TO COVER MEAT ABOUT 1" OVER ...DEPENDS ON HOW MUCH GRAVY YOU WANT.
SALT AND PEPPER
6 TB COMINO SEASON TO START WITH
ON MED- LOW HEAT COVER AND STIR OFTEN FOR ABOUR 1 HR
TASTE THE GRAVY AND ADD MORE COMINO,SALT AND PEPPER TO DESIRED TASTE
GET 1 CUP WITH 3/4 HOT WATER AND ADD ALL PURPOSE FLOUR. STIRR TILL A PASTE AND ADD IT TO POT STIRRING TILL IT GETS AS THICK AS YOU WANT IT OR DO THE SAME THING WITH CORN STARCH.
SIMMER COVERED ANOTHER 30 MINUTES AS THE MEAT SHOULD BE NICE AND TENDER BY NOW
SERVE OVER WHITE RICE....EAT THE REST IN THE MORNING AS CARNE GUISADA TAQUITOS!!!!! IT ALWAYS BETTER THE NEXT DAY
CRAWFISH ETOUFFEE
3-4 LB OF FROZEN COOKED CRAWFISH TAIL PACKS...WALMART OR HEB STORES CARRY THESE IN FROZEN FOOD SECTION
3 LARGE ONION CHOPPED
2 LARGE BELL PEPPER CHOPPED
30 OZ CAN TOMATOE SAUCE
TONYS SEASON
2 LARGE CANS OF CREAM OF MUSHROOM SOUP
4 SMALL CANS OF CREAM OF CELERY SOUP
2 X 15 OZ CANS OF MUSHROOMS
1 CAN ROTEL DICED TOMATOE AND GREEN CHILI'S
START OFF WITH A NICE LARGE POT
SAUTE THE ONIONS AND BELL PEPPER WITH 1/2 TUB OF BUTTER
ADD THE SOUP'S AND 2 LARGE SOUP CANS OF WATER
ADD 8 HEEPING TB OF TONYS FOR NOW
ADD TOMATOE SAUCE , ROTEL AND MUSHROOMS
HEAT UNDER MED HEAT TILL SOUP LUMPS ARE DESOLVED
ADD THE FROZEN CRAWFISH AND STIRR CONSTANTLY TILL CRAWFISH ARE ALL BROKE APART.....TASTE AND ADD MORE TONYS TO TASTE
IF IT'S TO THICK ADD LITTLE MORE WATER FOR CONSISTANCY
IT'S DONE...SERVE OVER WHITE RICE!!!!!
Originally Posted by ducky
Posting Permissions
Reply With Quote
