58391 bacon topped venison meat Recipes

venison roast (cubed ) or 2 lbs beef stew meat (cubed), beef broth, yellow onion, chipotle chiles in adobo, black beans, diced tomatoes

venison (backstrap or tenderloin), flour, parmesan cheese (grated ), salt, butter, fresh mushrooms (sliced ), green onions, with tops (chopped ), consomme or 1/2 cup beef broth, lemon juice, marsala wine (apple juice if you don tsp litre want alcohol), chopped parsley

venison, bacon, ends and pieces, sage, cracked peppercorns, garlic, minced, seasoning salt, crushed red pepper flakes, nutmeg, worcestershire sauce

venison, cut into 1 1/2-inch cubes, flour, bacon fat, onion, sliced (or chopped fine ), garlic cloves, chopped, hungarian paprika, red wine, boiling water (or stock), salt, tomato paste

hickory-smoked bacon, ground venison, lean ground beef, kosher salt, fresh ground black pepper, stout beer (such as guinness), lea & perrins worcestershire sauce, hamburger buns, split

venison , cut into cubes, bacon drippings, carrot , chopped rough, onion , chopped rough, salt, pepper, flour, red wine , full bodied, beef stock, tomato paste, garlic cloves, halved, thyme, oregano, basil, bay leaves, baby white onions, peeled, mushroom, fresh, quartered, butter, beef stock

venison roast , slit down the middle to form an envelope, garlic cloves, slit lengthwise into 2mm strips, bacon , strips preferably streaky, beef stock, olive oil, ground roasted coriander, ground nutmeg, fresh ground black pepper, salt, brown sugar, lemon juice, red wine, sun-dried tomato, chopped, balsamic vinegar, kalamata olive, pitted and chopped, feta cheese, crumbled

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

venison or beef chunks, pioneer brown gravy mix, favorite home style thick brown gravy mix, cold water, carrots (chopped ), potatos (peeled and chopped ), onion (peeled and slivered), bay leaf, butter or margarin, flour to roll meat in, salt and pepper, garlic powder, water to cover

egg, lightly beaten, ketchup, prepared horseradish, shredded peeled apples, unseasoned stuffing cubes, chopped onion, ground mustard, ground venison

bacon slices, chopped, venison roast (bottom end of loin, or new york strip) or beef chuck roast, cut into 1 1/2-inch cubes, all-purpose flour, olive oil, red onion, chopped, garlic cloves, pressed, ground coriander, ground cumin, ground black pepper, low-salt chicken broth, dry red wine, chopped fresh cilantro leaves

venison , shoulder roast, salt pork, flour, salt and pepper, bacon fat or 3 tbsp other fat, water, salt, pepper, bay leaf, carrots , pared, turnips , pared, potatoes , pared, onions, peeled

venison, cubed, buttermilk, flour, mixed with, red pepper, salt, black pepper, thyme, garlic powder, onion powder, celery, sliced medium, onion, chopped coarsely, beef broth, hungarian hot paprika (has to be hot), bacon grease (this really does add flavor) or lard, for frying (this really does add flavor), sour cream , to thicken (optional)

venison, red wine, thyme, butter, onions, bacon, rosemary, flour, carrots, prunes, garlic cloves, beef stock, bay leaves, potatoes, chestnuts, milk, watercress, cranberry jelly

bacon , cut into 1/2-inch pieces, yellow onion, finely diced, minced garlic, ground venison, ground veal or pork, buttermilk, breadcrumbs, grated parmesan cheese, plus extra for garnish, salt, black pepper, chopped fresh rosemary, chopped fresh sage, vegetable oil, dry red wine, flour, veal or chicken stock, dijon mustard, heavy cream, cold butter, fresh pasta ribbons, chopped green onions

bacon slices, chopped, extra virgin olive oil, onion, finely chopped, garlic clove, finely chopped, rosemary, chopped, thyme, chopped, ground venison, green bell pepper, cut into small dice, tomatoes, quartered, flour, chicken stock, salt and fresh ground pepper, asiago cheese, grated and divided, provolone cheese, grated and divided, canisters refrigerated biscuits (i recommend grands), muffin tins

lean ground beef, soft breadcrumbs, onion, finely chopped, eggs, lightly beaten, salt, pepper, bacon slices, brown sugar, ketchup, molasses

venison fillets, trimmed, game seasoning , recipe follows, oil, game sauce , recipe follows, cream, salt and pepper, butter, chopped onions, chanterelles, trimmed, minced parsley, braised red cabbage , recipe follows, salt, ground white peppercorn, minced rosemary, fresh bay leaves, minced, juniper berries, minced thyme, oil, venison bones, venison meat trimmings, chopped carrots, chopped celery, chopped leeks, parsley stems, tomato paste, red wine, water, bay leaf, juniper berries, thyme, wheat bread, cubed, dijon mustard, orange, juiced, salt and white pepper, red currant jelly, flour, brandy, kirsch, sherry, freshly ground black pepper, sugar, salt, caraway seeds, oranges, juiced, lemon juice, apple vinegar, apple, peeled, grated, red cabbage , julienne, oil, butter, chopped onions, sugar, apple vinegar, red wine, salt and pepper