Recipes

Ed and Regina's Recipes

Venison Stromboli

2 loaves (1 lb. each) frozen bread dough, thawed 1 lb. ground venison 1 medium onion, chopped 1⁄2 medium green pepper, chopped 1 can (4 ounces) mushroom stems and pieces, drained 2 Tbs. olive or vegetable oil 1 tsp. Italian seasoning 3 Tbs. prepared Italian salad dressing, divided 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded mozzarella cheese 2 packages (3 ounces each) sliced pepperoni 1⁄4 cup grated Parmesan cheese Spaghetti sauce, warmed, optional

Let dough rise in a warm place until doubled. Meanwhile, in a skillet over medium heat, cook venison, onion, green pepper and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside.

On a lightly floured surface, punch dough down. Roll out each loaf into a 16-in. * 8-in. rectangle; cut in half widthwise. Brush 1⁄2 tablespoon Italian dressing over each square to within 1 in. of edges. On half of each square, mound a fourth of the venison mixture, cheddar cheese, mozzarella and pepperoni. Fold dough over filling and seal edges well.

Place on a greased baking sheet. Brush with remaining dressing; sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Slice; serve with spaghetti sauce, if desired. Yield: 4 loaves (1-2 servings each)

Marinade Sauce

Deer Backstrap 18 oz. Woods Smoked Meats BBQ Sauce 16 oz. Regina's Italian Dressing McCormick's "Spicy" Montreal Steak Seasoning, optional

Mix BBQ sauce and Italian Dressing in a bowl. Mix in Montreal Steak seasoning (add as much or as little depending on desired flavor). Let marinade for 16-24 hours, then grill. Save some marinade to brush on while grilling!

Rolled Stuffed Roast of Venison

6 slices of bacon 1 medium onion, chopped 1⁄2 cup chopped celery 1⁄2 cup chopped carrot 1/3 cup seasoned dry bread crumbs 2 tsp. dried parsley flakes 1⁄4 tsp. salt 1/8 tsp. pepper 3-4 lb. roast of any big game or regular meat up to an inch thick 3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 Tbsp. of fat, drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.

Venison Steak Recipe

8 butterfly backstrap steaks, or other tender boneless steaks 1 package of Knorr French Onion Soup Mix 1 package of Knorr Tomato with Basil Soup Mix 1 cup of water

Place the steaks in a sheet of foil (heavy duty, preferred) one steak deep. Sprinkle half of the tomato soup mix over the steaks. Follow with all of the onion soup mix and then with the remaining tomato soup mix. Begin to seal the foil. Just before completely sealing, add the water and finish sealing. Bake in a 250° oven until the steaks are done to your satisfaction.

Turkey Andouille Gumbo

1 1⁄2 cup flour 1 1⁄2 cup oil 1 cup chopped onion 1⁄2 cup chopped green bell pepper 1⁄2 cup chopped celery 2 cups sliced Sweet Betsy from Pike brand Andouille sausage 2qt. Stock 2 bay leaves salt, cayenne, Creole seasoning to taste 2 cups shredded turkey meat Steamed rice for serving and chopped scallion for garnish

In large pot slowly heat oil and flour together over low heat, stirring constantly until it is a nutty brown color with fragrance. Add onions, pepper, celery and cook, stirring for 4 minutes. Add garlic and Andouille, cook 5 minutes. Add stock, bay leaf, 2 tsp. Salt, cayenne and Creole seasoning to taste. Bring to a boil. Reduce heat, simmer one hour Add turkey, and simmer an additional 30 minutes. Adjust seasoning. Serve with hot steamed rice and garnish with lots of scallions!

Pork Fillet and Andouille Appetizer

2 pork tenderloin fillets (approx. 2lbs) 1⁄2 cup Andouille, cooked and rendered of all fat 1 cup break crumbs 2 Tbs. Parmesan cheese 4 Tbs. olive oil 1⁄2 tsp. garlic powder salt and pepper, chopped parsley, Cumin Sour Cream (1 cup sour cream blended with 1Tbsp cumin)

Preheat oven to 375 degrees. Cut pork tenderloin in half, and then cut each half into 1⁄2 inch strips. Season with salt, pepper, garlic and brown in skillet with 2Tbsp of oil. Place browned pork in ovenproof dish coated with 1 Tbs. oil. In a bowl, mix Sweet Betsy from Pike brand Andouille, bread crumbs and cheese, add remaining oil, season with salt and pepper, mix until moist. Spread breadcrumb mixture on top of pork. Bake in oven at 375 degrees for 15 minutes or until pork is tender. Transfer to serving plate.

Pork Tenderloin with Chorizo Gravy

6 cloves garlic, peeled or 6 cloves roast garlic from supermarket deli Olive oil 2 Tbs. chopped canned chipotle chilies (see note) Juice of 1 lime 2 lb. pork tenderloin 1⁄2 tsp. salt 1⁄2 tsp. ground black pepper 10 oz. Chorizo, made with pork, beef or turkey, casings removed (see note) 1 cup milk 1 cup whipping cream

To roast raw garlic: Preheat oven to 350 degrees. Place garlic on a square of aluminum foil. Sprinkle with olive oil. Close foil. Roast until cloves are soft, about 30 minutes. Refrigerate until ready to use.

Meanwhile, prepare the marinade by chopping chilies into a paste; transfer to blender container. Add 1⁄4 cup oil and limejuice. Process until pureed. Place in a large, sealed plastic bag.

Trim tenderloin of all silver skin and fat. Rub with salt and pepper Place in bag with marinade. Marinate in refrigerator overnight or at least 30 minutes.

To prepare gravy: brown chorizo in a large pan. Pour off any fat. In another pan, bring garlic cloves, milk and cream to a boil. Reduce heat; simmer 10 minutes. Strain out garlic; discard. Add infused cream mixture to pan with chorizo. Simmer 10 minutes. Keep warm or chill and reheat as needed.

When you are ready to cook the pork, remove it from the marinade and let the excess drip off. Grill pork over a hot charcoal or gas grill until medium, about 8 minutes (see tester’s note). Let meat rest 5 minutes before carving. Carve meat into 1⁄2 inch slices. Serve on plates with warm sauce ladled over top. Yield: 4 servings.

Note: Hispanic markets and some gourmet shops sell canned chipotle chilies. Chorizo is available at Hispanic markets, some sausage shops and supermarkets.

Testers note: If the tenderloins are thick on one end, they may need more than 8 minutes to cook. I cut the smaller ends off. They cooked in 8 minutes, the thicker ends in 13 minutes. This is an excellent recipe – wonderful flavor and easy to prepare. The gravy was tasty over baked potatoes too. If you want to decrease the hot pepper taste, split the chipotle peppers and scrape away some of the seeds before pureeing the peppers.