Slow Cooker Venison Burritos

If you are not a venison fan, you can also use beef.  My family are wild game hunters and we eat a lot of it. I'm always trying new creative ways to cook it.  This recipe is just something I threw together today.  I had a roast in the refrigerator that needed cooked  so here's what my family is getting to try today.

Ingredients:

• 1 medium Venison Roast cubed, you could also use round steaks
• 1/2 cup taco seasoning
• 1 15 oz can Italian diced tomatoes with green chilies
• 1 15 oz can black beans drained
• 2 tbsp corn starch
• Tomatoes diced
• Onions diced
• Lettuce chopped
• Sour cream
• Tortillas
• Salsa if you choose
• Shredded Cheese

Directions:

 Cube your roast and place into crock-pot.  Top with Taco Seasoning, Diced tomatoes, and black beans.  Cover and cook on high until meat is tender.  Mix cornstarch with 1/4 Cup water.  Stir and add to meat mixture, stirring constantly.

Voila!  Simple Recipe and the family loved it!

Fill your tortilla with meat mixture.  Then top with cheddar cheese, tomatoes, onion, lettuce, and hot sauce or salsa.  Yumm Yumm!!!  Enjoy!!

Chinese Pepper Steak

All of my kids LOVE this meal.  You can make it with egg-rolls or crab rangoon, or both.  Its fantastic!  It has such a good flavor, and simple to make.

Ingredients:

• 1 1/2 pounds thinly sliced venison steak, round steak, or chuck steak
• 2 Tbsp. oil
• 6 Tbsp. flour
• 1/2 cup soy sauce
• 2 cups water
• salt/pepper
• 3 Large green peppers
• 1 Large onion
• 4 tomatoes

Directions:

Heat Oil in stir fry skillet.  Add thinly sliced steak and cook until browned on each side.

While steak is cooking, slice tomatoes, peppers, and onions.  Set aside.  I throw the peppers and onions together in a large bowl.  Do not add tomatoes.  They are the last item to add to the pan.

                                               

When meat is thoroughly browned add flour and soy sauce.  It will be thick and sticky.

Add the 2 cups of water.  It will look runny.  Stir constantly.  The sauce will thicken the longer it cooks.  

Once the sauce has thickened, add the peppers and onions.  Cover and cook on medium heat until the onions have softened.  About 15 min.  While this is cooking make your rice according to package.

 After onions have softened add salt and pepper to taste, stir and then add tomatoes.  Cook an additional 5-10 minutes, or until the rice is finished.  I do not use intstant rice, therefore, once rice is finished I wash several times under hot water in a strainer.  Cleans off the extra starch.  Ready to serve.  Spread about 1 1/2 cups cooked rice over your plate and top with your pepper steak.  Enjoy!!!

Tboybad's Stuffed Pork Chops

Ingredients:

• 4 tbsp. olive oil
• 2 boxes pork or original stove top stuffing or 1 box per 3 chops
• 3 lbs cut boneless butterfly chops
• salt/pepper
• 1 1/2 cups flour

Directions:
Coat a 9 x 13 baking dish...set aside.  In a frying pan heat your olive oil.  While oil is heating make stuffing according to the box.

Top your chops with salt and pepper.

 Dip each chop into flour on both sides and sear in the olive oil.  About 3-4 minutes on each side.  Do not cook through.  You just want it  Dip each chop into flour on both sides and sear in the olive oil.  About 3-4 minutes on each side.  Do not cook through.  You just want it crispy on the outside.  Use a high heat, but do not burn.  Pull chops from pan and soak on a plate with a paper towel to rid excess grease.  

Place chops in 9x13 pan.  Stuff each chop with stuffing.  they will look like a taco :) 

 Put the remainder of the stuffing around the chops in the empty spaces of the pan.  Do NOT cover.  Place in oven at 350* for 50 min to 1 hour or until meat is 165* in center.

Oven Fried Chicken

 Who doesn't love fried chicken!!!  This is the first time I've made it this way.  I usually Fry it in my electric skillet with a TON of oil.  This time I baked it.  The seasonings I've added gave it such good flavor, my husband loved it over my regular fried chicken.  I don't like to boast, but my regular fried chicken is pretty darn awesome.  This was delicious.

Ingredients:

• 1 Tbsp Butter
• 1 Cup flour
• 3 Tbsp taco seasoning
• 2 tsp Kentucky Chicken and Poultry Seasoning
• 1 tsp pepper
• 1 tsp garlic salt

Directions:

The KEY to any good Fried Chicken recipe is to soak it in salty ice water.  I store it in my refrigerator for a couple of hours topped with ice cubes.  This will create a yummy crispy crust.

Combine all of your spices and flour

Coat each piece of chicken on both sides.

Place in a Hot 9 x 13 casserole pan with 1 Tbsp MELTED butter.  Bake at 425* for 35 minutes.  Flip over chicken and bake on the other side for 15 minutes.  I rotated a couple times on each side. About 10 more minutes on each side.  You can also fry this recipe, which I normally do.  Trying to eat a little healthier.

Serve it up with a nice baked potato and a veggie, OR mashed potatoes and gravy and a veggie. 

VOILA!!

Fresh Fried Fish

Jerry, Mike and I enjoy fishing the first part of spring.  You can use this recipe for any type of fish.  This is bass.  We enjoy it with homemade hush-puppies.

Ingredients:
2 Cups flour
1 tsp. creole seasoning
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1 egg
1 can of beer

Directions:

Combine all of the dry ingredients and mix thoroughly.  Add egg and beer.  Completely mix.  There should not be any lumps.  Pat dry your fish before dipping into batter.  Dip on both sides of fish and drop into a HOT fry daddy.  Fry until golden brown.  Remove from fryer and place on a plate with a paper towel to soak up excess grease.  Continue the process until you have finished each piece.  Ready to eat.  Enjoy!!

Venison Cheddar and Jalapeno Summer Sausage

Ingredients:

• 1 cup cold water
• 3 tbsp sugar based cure.  I use Morton Tender Quick
• 2 mustard seed
• 1 tsp garlic powder
• 1 tsp coarse ground black pepper
• 2 tsp liquid smoke
• 3 pounds ground venison
• 3/4 pounds pork fat.  I use bacon.  (this is optional)  Its not as dry with the fat.
• 1 cup shredded cheddar cheese
• 2 jalapeno peppers, seeded and minced.
• ***If you do not like jalapenos and cheese, you can leave them out.  Recipe works the same.***

Directions:

Stir the water, curing seasoning, garlic, pepper, liquid smoke together in a bowl until the curing season is dissolved.

In a separate bowl combine mustard seed, jalapenos, and cheese.

Pour water mixture over the meat mixture and mix until evenly blended and somewhat sticky.  About 3 minutes.  Stuff your casings.  If you do not have a stuffer, you can divide the mixture in half.  Roll each half into 2 inch thick logs.  Wrap each log tightly with aluminum foil and refrigerate for 24 hours.

Bake in oven at 150* for 4 hours.  Turn up heat to 200*.  Bake until internal temperature reaches 170*, usually an additional 2 hours depending on your oven.

Remove from oven and cool on a rack until they are room temperature.  Slice thinly to serve.

If you are like me and make several, you will want to either vacuum pack your sausage before you freeze it, or put in a freezer bag and wrap in freezer paper.  I froze several of the logs one year, without wrapping and I lost all of them.  The freezer dried them out.

Pepperoni Venison Snack Sticks

Ingredients:

• 1 1/2 pounds of ground beef, venison, or any meat
• 1/3 pound bacon or pork sausage
• 1/4 c water
• 1/8 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 1/2 tablespoons of Morton’s Tender quick salt
• 1 tablespoon of fennel seed
• 1 tablespoon of crushed red pepper

Directions:

Mix water and spices in a separate bowl and pour over meat. Mix thoroughly.

Form sticks with a jerky gun, meat grinder, or similar gadget that has a 1/4" to 1/2" round nozzle attachment. I have a meat grinder with attachments, therefore mine have casings on them.  This is not necessary.

Bake on wire rack for 4-6 hours at 150 degrees. Or cook on a dehydrator. Enjoy!

• If you plan on storing them.  Make sure you seal them in an air tight container.  

Sweet Venison Muscle Jerky

I make jerky every deer season.  My recipes vary, because I'm a dash of this and a dash of that kind of person.  I wrote this one down.  I used my dehydrator for this batch.  You can also cook on low heat in your oven on the top rack with foil on the bottom rack to catch the drippings.

Ingredients:

1/4 inch sliced venison or beef

1/2 c. teriyaki sauce

1/4 c. soy sauce

1/2 cup pineapple juice

1/2 cup brown sugar

1 tbsp Morton's smoked flavor sugar cure

1 tbsp garlic salt

1 tbsp onion salt

1/2 tsp. pepper (you may add more or less, depending how hot you like it.)

Directions:  

Mix all of the above ingredients except meat into a small bowl.  Mix well.  Put meat into mixture and mix up well so that all pieces get well coated.

Put into a plastic ziplock bag for at least 24 hours.  This gives the meat a chance to soak up all of those wonderful flavors.

After the meat has soaked for 24 hours, place on your dehydrator or in your oven.  If i use my oven i set it at 180* and leave it cracked open while my jerky cooks.  Cook or dehydrate for 6 to 8 hours.  Cool and store in open container if you want to dry it more, or store in a sealed container if dry enough.

Super Duper Nachos!!

This is something I make for football parties, or after having chili the night before.  Everyone loves Nachos.  You can put whatever toppings you would like.  This is one of my families favorite meals.

Directions

• Tortillas. I do corn and flour.  I prefer the crunch of the corn tortillas my kids like the light flaky taste of the flour tortillas.
• Cut your tortillas in half and then in 3rd s to form triangle shaped chips. Cut as many as you think you will need for your family.  For football parties I do a whole 12 ct pkg of flour and a whole 25 ct pkg of corn depending on how many have been invited.  It makes a lot.
• Fry in Fry Daddy until Golden brown.
• Place in a Large glass bowl or serving bowl with a paper towel at the bottom to soak up excess grease.

Taco Meat Ingredients:

• 2 lbs ground beef or venison
• 6 Tbsp chili seasoning
• 1 tbsp  onion powder
• 1 Tbsp garlic powder
• 2 tsp garlic salt
• 1 tsp salt
• 1 cup of water

Directions:  Fry burger until cooked thoroughly.  Drain excess grease.  (I wash mine after cooking) Add all of the seasonings and water.  Stir well and let cook on low for about 10 min.

Toppings for Nachos:

Home fried Tortilla chips (I will blog a recipe for homemade tortillas soon)

Taco Meat

Chili ( I will blog a recipe for homemade chili soon)

Nacho cheese (I buy the VERY large can at Walmart.  Its already spicy)

chopped onion

tomatoes

lettuce

black olives

jalapenos

sour cream

VOILA!!!  There you have it!!  Tell me what you think!  Enjoy!!