21635 balsamic venison blue Recipes

venison, cubed, big carrot, peeled and chopped, big parsnip, peeled and chopped, stalks celery, chopped, potatoes, peeled and chopped, onion, chopped, chopped tomatoes, garlic, minced, a handful of dried morels , broken up a bit., beef stock, red wine, water, a leftover bone from a leg of lamb, (most of the meat eaten in a previous meal , any leftover meat removed and added to the pot), habanero sauce, a couple dashes of black bean sauce, a couple dashes of sriracha sauce, a sprinkle of cumin, a sprinkle of garlic powder, a sprinkle of cayenne, a little rosemary, freshly ground pepper, olive oil, dumplings, flour, baking powder, salt, whatever herbs you want, or none at all , i used basil., milk

venison roast (3 to 4 lb), whole garlic cloves, peeled, dried rosemary, crushed, onion powder, divided, garlic powder, dried thyme, carrots, quartered, onions, quartered, beef bouillon granules, browning sauce , optional, cornstarch, cold water

blue cheese (blue brie with rind removed preferred), celery (finely chopped ), cream cheese (softened ), fresh ground black pepper, chives (freshly snipped ), pears, lemon juice, poppy seed (garnish ) (optional)

blue potatoes, unsalted butter, heavy cream, crumbled blue cheese, scallion, green part only,chopped, salt, white pepper

blue cheese, crumbled, ripe pear - peeled, cored, and chopped, light cream, ground black pepper to taste, phyllo tart shells

blue cheese, unsalted butter, softened, port wine, chopped walnuts

venison flank steak ., kosher salt, plus more for seasoning, fresh ground black pepper, plus more for seasoning, canola oil, white onion , thinly cut julienne, fire roasted red bell pepper, peeled, seeded and cut julienne, ground cumin, flour tortillas, store-bought or homemade, shredded monterey jack cheese, lime

venison cut into 1 inch cubes - or beef or lamb, garlic fine chopped, onions medium diced, carrots medium diced, celery medium diced, dry white beans ( soak overnight ), ripe tomatoes, large diced, ale, red or brown or porters or stouts, veal or beef stock, bay leaves, rosemary fine chopped, salt and pepper to taste, roux ( equal parts of butter and flour mixed together )

venison , beef or pork cubes, salt & pepper to taste, canola oil, divided, onions, chopped, carrots, chopped, stalk celery, chopped, serrano chile, chopped, garlic, chopped, canned chipotle in adobo, chopped, chili powder, mexican oregano, ground cumin, garlic powder, ground coriander, hot red pepper flakes, water, dark beer, diced tomatoes, beans of your choice, drained and rinsed (i used 1 red bean, 1 black bean)

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

venison tenderloin, cut into 1 1/4-inch cubes, dry red wine, canned no-salt-added beef broth, undiluted, chopped fresh rosemary, chopped fresh thyme, coarsely ground pepper, minced garlic, olive oil, fresh beets (including greens), vegetable cooking spray, reduced-calorie margarine, salt-free lemon-pepper seasoning, lemon juice

venison tenderloin, salt, divided, black pepper, divided, fresh shiitake mushrooms, minced shallots, port or other sweet red wine, beef broth, cornstarch

blue agave nectar, lemon peel, cornstarch, unbleached all-purpose flour, instant oats, wheat germ, salt, unsalted butter, cold and cut into bits, divided, blue agave nectar

blue potatoes, peeled and sliced 1/4-inch thick, garlic cloves, minced, butter, all-purpose flour, heavy cream, shredded gruyere, crumbled blue cheese, salt and freshly ground black pepper

blue cheese macaroni salad, elbow macaroni, coarsely chopped walnuts, reduced-fat mayonnaise, dijon-style mustard, blue cheese, crumbled, halved seedless grapes

blue cheese coleslaw, blue cheese, crumbled, buttermilk, apple cider vinegar, sugar, shredded green cabbage (about 1 large head ), place first 4 ingredients in processor ; blend until smooth, about, seconds. place cabbage in large bowl. add dressing ; toss. season, salt and pepper. cover; chill at least 1 hour. (can be made, day ahead ; chill. toss before serving.)

blue cheese dressing, head iceberg lettuce, cut into 4 wedges, crumbled blue cheese, freshly ground pepper to taste, bacon slices, cooked and crumbled