u’re against buying processed meat, or are tired of using the same old ready-made sausages, that often don’t yield the flavor you desire, you should consider making your own Gourmet Sausages for grilling. Contrary to what you might think, making Gourmet Sausages is not a very difficult or expensive process at all. The ingredients and equipment you’ll need for this are quite easily available. Some of the specialized appliances necessary for this can also be bought low-priced, on the internet. One of the first things that you will need, in order to make Gourmet Sausages, is a meat mincer, if buying one proves to be too expensive an option, you can simply ask your butcher to mince the...
Are you looking for a new recipe to try out when you get a hankering for sausage? It can become very easy to repeat the recipes we're comfortable with cooking, but sometimes it's nice to be a little adventurous in the kitchen and give something new a try. This article features three great recipes that are easy to put together and are sure to satisfy your sausage cravings! Kielbasa and Beans 1 pound kielbasa sausage, thinly sliced 1 pound ground chuck 1 large diced green bell pepper 1 large onion, chopped 4 (15-ounce) cans pork and beans 4 (16-ounce) cans pinto beans 2 (10 3/4-ounce) cans tomato soup 1 (14 1/2-ounce) can diced tomatoes 1 (10-ounce) can diced tomato and green chilies 2 cups (8 ounces...
Venison Ribs Anyone?
Venison Ribs ...Ahh, yes, fresh barbequed venison ribs. They look so good. But looks, in this case, are definitely deceiving! Why? I am glad you asked. There are a few reasons you may choose to not eat the rib meat of deer that are field dressed in the wild — versus those who are farm raised and dressed and sanitized in inspected meat plants. Why? What's the difference? It can be a big difference. A wild deer is field dressed in the woods on the forest floor under less than sanitary conditions (as compared to beef or pork processed in inspected facilities). A farm raised deer, whose meat will be sold in grocery stores, is handled very differently. It is cleaned and processed in the same type of...
How to Choose the Best Electric Meat Grinder
Manual meat grinders are a fine appliance for grinding smaller quantities of meat, typically one to two pounds of per minute, and for exercising your hands, arms and shoulders. However, do you grind larger quantities? If so, an electric meat grinder will allow you to grind more quickly with less exertion. Here are various product features to consider when reviewing and evaluating electric meat grinders. Watts - Powered grinders usually range in power from 150 to 1,000 watts, with 300 to 500 watts common. How much meat will you be processing? Are you a hunter that will be continuously processing game? If so, a higher powered appliance may be the answer. 750 to 1,000 watt units can process up to 6 to...
Smoking a food involves cooking the ingredients by applying steam, usually by burning wood. There is no greater delicacy than a smoked fish or meat. Vegetables too can be smoked but it is done quite infrequently. To achieve the exact taste and smell of the smoke there are a multitude of options available in the market. Earlier the smoking was done in a traditional and conventional manner. But with the changing times, there have been technological advances and the system of smoking the food too underwent alteration. The introduction of smokers which run on electricity brought about a revolution in the smoked food segment. Electric Smoker is an excellent tool for making smoked delicacies and...
Sausage Oven Pancake and George Forman's...
Treat your family or guests to something a little different for breakfast. You can serve pancakes without standing over the griddle by making this Sausage Oven Pancake in your oven. Set the maple syrup (or a choice of syrups) on the table along with this hot-from-the-oven Sausage Pancake cut into squares. The George Forman Texas Style Sausage makes 8 patties using a half pound of lean ground beef, spices, etc. This is surprisingly a good sausage. SAUSAGE OVEN PANCAKE This recipe clipping appears to have been cut from some type of community-type newsletter. Otherwise, I have no idea where it came from. It was in my late mother's recipe collection. 8-oz pkg brown 'n serve type sausage links 1 cup...
What's in the Vienna Sausage?
Vienna, the capital of Austria, is known worldwide for its unique and delicious food. One of these is the Vienna sausage or Wiener Würstel. This is a thin sausage patterned after Germany's Frankfurter. Often when people think of Wiener, they associate it with the sausages. This particular sausage is called Viennese in many parts of Europe. In Austria and some other countries, though, it is known as the Frankfurter. The Vienna sausage can refer to any pre-cooked or smoked wieners (Viennese in the German language) bought fresh from the butcher shops, supermarkets and delicatessens. As far as taste is concerned, the Vienna sausage is quite similar to the American hot dog and Frankurter although it...
Meat Products For Health Conscious Consumers
Many consumers have begun to be aware of the current health crises that plague the majority of the United States. With an awareness of obesity and heart problems consumers have started to look for products that are not only organic or all natural, but products that also provide a healthy alternative to traditional productions. At Silver Creek Specialty Meats, Inc nearly all products have been produced with no MSG or trans fat. MSG is typically used to enhance the taste of processed foods, but has been linked to cause problems in the nervous system. Although some fats are good for skin and brain function trans fat has been known raise bad cholesterol levels. A large majority of Silver Creek...
Pizza Sausage
I still can't think of another dish that is delicious and yummy as sausage pizzas. Their aroma and taste makes them definitely the best. No wonder pizza is a very popular dish. It's simply made of bread and different ingredients are used for topping such as tomato ketchup or sauce, cheese, garlic, chicken, beef, vegetables like onion, tomato, capsicum, sweet corn, and so on. In a country like Italy it's a very common dish. Generally sausages are made from nutritious and edible parts of an animal such as organ meats, blood, fats and scarps. Spices, salt and other ingredients are also added, and the meat mainly used is Pork, veal or beef. This dish is in variety such as; Fresh which are made from...
Grilled Mediterranean-Style Pizza With Sausage,...
Grilling gives pizza that smoky flavor common with pizza baked in brick or wood fired ovens. There mild and hot varieties of Italian sausage, as well as those that are sweeter in flavor. Choose the variety that suits you and your diners' tastes. The direct grill method is called for in this recipe for both the Italian sausage and the pizza. Direct grilling means to grill directly over the heat source, whether gas, charcoal or wood, as opposed the indirect method where the food is place on an area of the grill rack not directly over the heat. You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds...
Spanish Food - How to Make Spanish Chorizo Sausage
Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types... fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is. Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain - a main ingredient of chorizo sausages. Paprika comes in two different types - "picante" or spicy, and "dulce" or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet...
Sausage seasoning varies with the region and the country. Since sausages are preferred by some spicy or simply garlicky, you can imagine how various the sausage herb and spices blends can be. Every individual likes a certain flavor added to the meat and the flavor also varies with the style of cooking the meat. Generally speaking sausages are fired or grilled so perhaps people would be more inclined to use sausage seasoning that somewhat resembles that of barbecued meat. And it so happens that if you want to purchase a certain kind of sausage seasoning and you are in a foreign country, you might not find it on the store shelves. Instead you will find other brands that will reflect the local...
Low Salt Sausages - MSG
Being from Louisiana I have had a long love affair with every known brand of sausage that was ever made. The process meats know on the market are filled with salt and fat. I had a bout with congestive heart failure and my doctor told me to cut the salt and fat out of my diet. Therefore I started a low fat low salt diet. My divorce from sausage was not a clean one. I still take medication for the heart failure. However I learned to make my own sausage as well. I bought a hand grinder for home. The small batches that I make. I keep my homemade sausage on hand in the frig or freezer just in case I get the urge to fry or grill. Be aware of the ingredients that are hidden in the processed meats that...
Preparing Sausages And Meats
In addition to the fresh, raw meats that the housewife can procure for her family, there are on the market numerous varieties of raw, smoked, cooked, and partly cooked meats, which are generally included under the term SAUSAGES. These meats are usually highly seasoned, so they keep better than do fresh meats. They should not be overlooked by the housewife, for they help to simplify her labor and at the same time serve to give variety to the family diet. Still, it should be remembered that when meats are made ready for use before they are put on the market, the cost of the labor involved in their manufacture is added to the price charged for them. For this reason, the housewife must be prepared to...
Tried and Tasty Methods on How to Cook Fresh...
It was the best of times, it was the worst of times - hopefully this rough adaptation of the infamous opening line of a piece of literature set in mid 19th century Europe doesn't cause the author to roll over in his grave. The humble sausage is generally considered an alternate food to the more familiar hunks of meat as various herbs and spices are added as part of its ingredients. Whether in its fresh state or dried form, it is a food for easy and mobile transportation. Nothing beats the sizzle of fresh sausages on a hot pan or grill, its aroma wafting to excite the olfactory senses. Dried sausages are best being reconstituted to hydration and serve as great flavoring agents to soups and stews. The...
How to Start Making Sausage at Home
Nothing satisfies the cook's soul like fresh food prepared with one's own hands. And if you're a meat-loving cook (like me), then homemade sausage is near nirvana! Preparing your own sausage is empowering and just plain fun. Not only will you save a bundle (about 30 cents/ lb. on bulk sausage and up to 2 dollars/lb. on links), but you'll impress and delight your family and friends. You have the power! By tailoring the final product to your own tastes, you can finally have the sausage you want to eat as opposed to just the sausage that's available at the store. The possibilities are limitless! A few essentials will get you on your way; a meat grinder, a sausage stuffer attachment, and casings...
Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal. Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties...
Sumptuous Venison Steak Recipes and Procedures
There are many kinds of venison steak varieties that can be made and each of them have their own flavors. Some of the popular varieties of venison steak recipes include the pepper flavored steaks, sausage steaks, venison stew, pan sauced venison loin, venison chilly, venison spaghetti, venison with mild mushrooms and many more. You can also try out these steaks with any of the herbal flavors which you desire. Venison steaks need to be cooked properly to ensure that best quality steaks are produced. There should be good level of care that should be emphasized during this process. There is good level of information that is contained here to provide you with knowledge that is required for making this...
The Mystery of Polish Sausage - What is Kielbasa?
Without a doubt the word Kielbasa has worldwide recognition, yet it is also often misunderstood. Kielbasa is the general Polish name for sausage. You cannot walk into a Polish store and say: please give me a pound of kielbasa. The sales lady, surrounded by 50 different kinds of kielbasa, will inevitably reply: yes, but which one? There are well over 100 types of kielbasa, and the word itself is meaningless unless followed up with the proper name: Kielbasa Rzeszowska, Kielbasa Krakowska, Kielbasa Tuchowska, Kielbasa Mysliwska, etc. It is like going into a deli and asking for some cheese. Sure, but which one: American, Provolone, Swiss, Gorgonzola, Gouda, Muenster - you have to provide some details...
Sausages – the great black pudding
The black pudding – what is it exactly? Most of us have eaten a sausage at some point in our life or have at least seen someone else eat one! What exactly is a sausage? It is prepared food made from ground meat, animal fat, salt, spices and herbs which is all mixed together and then packed into a casing. A black pudding put simply is a large sausage made from pigs blood, suet and seasonings. It is boiled pigs blood in a length of intestine (the skin), often in the UK suet or fat is added to bulk out the sausage. Some places in Europe use cream instead of fat and so are a lot lighter and fluffier. In Germany the black pudding sausage, what they call “blutwurst”, is made from pork meat, cattle...
Are you fed up with buying the same old mass produced sausages that have no real flavour to them, are full of additives and preservatives as well as this you have no idea what meat has gone into the production? If so maybe you should have a go at making your own sausages, it really is simple. You will need some specialist equipment but this can be bought relatively cheaply on the net and as with most people I've know who've made their own sausages, once you've made your own you'll never go back to buying the mass produced factory produced ones on offer in the super market. The equipment you'll need is as follows. A meat mincer is obviously required to produce sausages. If you don't have the spare...
Meat Thermometers - What You Should Know
A meat thermometer is a mandatory device that needs to be used in cooking any kind of meat dishes. Expert meat chefs would claim these devices to be their best friends, only because they help measuring the internal temperature of the meat. This temperature often indicates how well the meat is cooked, and if at all, it is cooked as per expectations. Using a meat thermometer is not tough. Here is a detailed drill down to how you could use one. - With the sensing area of these thermometers being couple inches long, the thermometer has to be inserted right into the deepest portion of the meat. - For example, with poultry dishes, make sure that the meat thermometer is pushed into the inner thigh region...
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here's one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat. Yield: 1 cup ½ cup canola oil 2 ¼ lbs. venison bones, chopped into 1" pieces (or, 2 lbs bones, ¼ pound meat trimmings) 1 quarts water 1 quarts light chicken stock 2 quarts veal demi-glace (best: make it yourself; more than gourmet's ready made is not bad) ½ lbs. carrots, cut into ½" pieces ½ lbs. onions, ½" 5 ounces...
Electric Smokers - Delicious Smoked Food
Some of the smoked food items like meat and cheese are very expensive and difficult to by at all times. To have an equally enjoyable chance to enjoy these foods, one should always go for buying an electric smoker which will give you the opportunity to enjoy a barbeque at your own free will. Smoked foods do not have any extra calories but they only give out a different flavor which is most exotic. To lend this exotic flavor to the foods, smokers are much in vogue. There are different types of smokers which either run on electricity or use the more traditional sources of fuel like wood and charcoal. A smoker is an apparatus that provides a temperature controlled, smoky environment for the...
How to Lose Weight - Can Eating Meat Help You...
Are you wondering if meat can help in your how to lose weight goal? With low-carb diets such as Atkins, it is becoming popular to take on a diet low in carbohydrates but high in proteins. These diets suppose that increasing the amount of proteins one eats is the best way to shed your pounds and meat is the best source of that protein. Is this really an effective way to lose weight? Be wary of fad diets that promise immediate weight loss. Losing weight is about eating right and living the proper lifestyle than following some new diet. You can lose more weight by burning more calories than you consume. It's not really about eating more meat or increasing your protein consumption. Not all meats...
Electric Meat Grinders - A Great Appliance!
Including a meat grinder in your arsenal of kitchen appliances will mean that you know the quality and the freshness of the meat you are serving yourself and your family and also how much fat is included in the meat. Using electric grinders assures you of knowing exactly what is going into your burger, sausage or ground turkey. Most electric grinders range in power from 150 watts to 500 watts. There are some 1000 watt models but they are less common. A 300 to 450 watt grinder is used the most frequently, and with a 300 watt you can grind about two pounds of meat every minute. It is best to feed your grinders meat strips of around one inch thick or less to keep them running trouble free. You will...
It does not matter where you are, you have to cook the food well or else, bad effects may occur. Undercooked food may cause deadly diseases which you might suffer for the rest of your life, or worse, it will get lives of those who have eaten them. Deadly diseases such as Toxoplasmosis, Food Poisoning, E-coli, Listeria Monocytogenes, Dysentery, Trichinellosis Infection Salmonella, and Cholera may get your life or others' lives which can be avoided by cleanliness in the cooking area, proper waste disposal and well preparation or cooking of the food, which includes the exact time and temperature of the food for cooking especially meat. This is how you can benefit from a digital meat thermometer. It...
Commercial Meat Grinder - Meat Processing at...
Have you been considering the option of grinding your own meat instead of having a professional do it for you? Many have chosen to take this route and one benefit of doing so is the possibility of saving a lot of money. There are a number of other benefits that you will enjoy when you purchase your very own commercial meat grinder. One benefit of this product that you will enjoy is the speed at which you are able to process meat. The electric grinders are fast, yes, but the commercial meat grinder is much faster and is capable of processing large quantities at any given time, which helps you complete your task in a far less amount of time than you would anticipate with other models. This is...
Healthy Meat
tion_start --> Man is used to eating meat it has been part of our diets for centuries, however in recent years many nutrionists have warned us about the dangers of meat. This article will separate the hype form the reality of eating meat. Let's look at which meat is the best to eat and what meat should be avoided and some of the Conclusions may surprise you! Beef Per 100g 136 calories 5.1g fat About half the fat in beef is monounsaturated fat which is similar to the heart healthy fat that you find in olive oil. Look for organic cuts. The reason for this is these cattle are more likely to have been fed on grass and not grain which makes the fat healthier and will contain more omega 3 which is heart...
It's almost time to celebrate Thanksgiving Day again. Most of us will sit down and enjoy the traditional turkey dinner with all the trimmings. There are a lot of people who might want to try something a little bit different this year. Here's a couple ideas for your Thanksgiving meal. Standing Rib Roast A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of my customers know this particular cut as "Prime Rib". It's called a "Standing Rib Roast" because it includes up to seven rib bones and is most commonly cooked in a "standing" position. To ensure you have enough to go around, I recommend a serving size of two people per rib, with a minimum...
Bradley Smoker Review - Hassle Free Smoked Food
The Bradley smoker range enables you to prepare restaurant grade smoked food at home or while you're away on vacation, the smokers run on either gas or electricity and you can smoke your food with the use of a variety of wood bisquettes. Due to the design of the smoker there is very little that you have to do while your food undergoes the smoking process, setting up and maintaining the smoker takes a lot less time and effort than what's required when using traditional charcoal smokers. You can cook your food in a Bradley with the use of either hot or cold smoke so while it's great for cooking whole chickens it can also be used to smoke cheese and salmon, the most popular smoker in the range is the...
Sausage pizza is the second most popular type of pizza (next to pepperoni). In fact, pizza is one of the most popular forms of dish used through out the World. Pizza pie is a common name given to the pizzas in America. Pizza is an over baked usually round shaped baked breads covered with various sausages, herbs and large amount of toppings. This dish with the growing globalization is becoming more and more popular. There are various types of toppings used in pizza some of the various types of pizza toppings are listed below:- Sauce is generally used in the pizza and the sauce is generally made of the ketchup or the garlic paste or related stuff. To make the pizza more tasty lots of cheese may be...
For those who have busy lives and don’t have a lot of time to cook and prepare meals here is a recipe for a simple dish that you can allow to cook while you are doing other things around the house like emptying the dish washer or vacuuming the living room. The beauty of this dish is that there is often enough left over for another meal the next day and all you have to do is reheat it in the microwave. This simple, easy-to-make dish is perfect for a filling and tasty dinner or reheatable lunch for the busy man or woman. All you need to make this dish is your preferred type of sausage, it doesn’t matter what flavor, or brat and some uncooked rice. This is a great dish anytime of year, but...
Concession Equipment and Supplies For a Hot Dog...
There are some basic considerations you need to take into account when selecting concession equipment for a hot dog and sausage vendor operation. A lot of choices will depend on whether you are a mobile (temporary) or permanent operation. What works well on a cart might not work as well in a professional sports venue. Some of the basic concession equipment and supply items to consider are cooking equipment and condiment dispensers. Permanent concession vendors generally have more options when it comes to equipment that is suitable for cooking and heating hot dogs and sausages. The four main options are char broiler grills, roller grills, hot dog steamers, and hot dog broilers. Each one has...
Bacon Explosion Recipe - Bacon & Sausage...
Get the recipe for Bacon Explosion - learn how to make a Bacon Explosion just in time for the Superbowl! POLL QUESTION - Answer the poll question and win a FREE Apple iPhone 3G Have you ever eaten a bacon explosion? YES - IT WAS DELICIOUS NO - NOT YET (BUT I WANT TO) NO - EWW, NASTY The Bacon Explosion is a smoked or baked dish consisting of bacon wrapped around spiced sausage filling mixed with crunchy bacon bits, in a form roughly the size of a football. The Bacon Explosion was publicized by Jason Day and Aaron Chronister in December 2008 on their "BBQ Addicts" blog. Subsequently, it became an internet phenomenon, generating more than 390,000 hits and 16,000 links to the blog. The other day the...
Quick and Easy Part 7 - Penne Rigate and Vienna...
Using some of the same techniques used by professional chefs, you too, can learn to cook foods that can be prepared quickly and easily, so that you can avoid the highly processed "pre-made" dinners from the supermarket. This dish can be prepared within 10 or 15 minutes by boiling the pasta at the same time you are preparing the sauce, then putting them together. This recipe is for Penne Regatta with Vienna Sausage Meatballs in a simple Italian pasta sauce. Using Vienna sausage saves the time and effort to make your own meatballs. Penne rigate is a dry pasta which take 10-12 minutes to prepare and it can be cooking while you are making the sauce to go over it. Put 2 cps of dry penne rigate into a...
How to Cook Fresh Polish Sausage
Polish sausage is one of the types of sausages that are commonly used in dishes that originated in North America as well as Eastern Europe. The cold cuts add savory taste to special delicacies and side dishes. Learning how to cook fresh Polish sausage is easy. Below are some of the most famous recipes that use the sausage as main ingredients. Sausage Soup If you want to serve an aromatic and tasty appetizer, then you can try preparing and cooking this special soup. The ingredients in this delectable starter include a pound of fresh Polish sausage soup, two teaspoons bacon fat, six cups beef broth, 12 ounces beer and a cup of chopped onions. To improve the flavor of the dish, you can add 16 ounces...
Where to buy sausages and Healthy sausages
The advantage to buying sausages from your local butchers is the personal touch Visiting your local butchers has the benefit of asking what exactly is in your sausages as they will know from having made them themselves or from knowing their supplier. Buying sausages in the shops in packets add many chemicals and preservatives that are not usually included in butcher sausages. Buy sausages online You don’t even have to leave the house to buy your sausages, you can search online by typing ‘sausages’ into Google or Yahoo, browse through the results and buy your sausages there and then. Most sites offer a next day delivery option and so you don’t need to wait a long time either. Healthy...
Believe it or not, the method you use for cutting deer meat can make a difference in how good your meal will taste. Three common methods for cutting meat are bias slicing, shredding, and cubing. Bias Cutting Venison Bias cutting means cutting on an angle, and it's a good method for making sure the meat stays tender. You can bias cut flank steaks, skirts steaks, brisket, London broil (yes, you can get London broil from venison), backstraps, and so on. The reason to bias cut venison is that the meat contains long lines are fibers running through it, and they can be difficult to chew through. When you cut it on an angle, against the grain, it shortens the connective tissue and makes the meat more...
Italian Venison Stew, Stuffed Venison Steak
Marinate venison in yogurt or buttermilk. ( The yogurt or buttermilk will help break down the proteins in the meat to make it more tender)Then wash thoroughly 2 lbs. Marinated venison meat 2 tbsp. olive oil 1 cup chopped celery 1 diced medium onion 6 med potatoes cubed 12 small carrots 1 tsp. Garlic powder 2 bay leaves 1 tsp. salt 1/2 tsp. pepper 1 tbsp. sugar 1/2 tsp. paprika 1 tsp. oregano 1 tsp. thyme leaves 1/4 tsp. nutmeg 1 cup red wine Brown the cubed meat in oil; add two cups of water, along with all ingredients except carrots and potatoes. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. OR 09/12/2006 1 lb. round venison...
Venison Jerky - Tasty Treat For Young and Old...
Jerky has a flavor of its own, and many folks just love it. Since venison has a flavor of its own, when you mix a great jerky recipe, with the wild flavor of venison, you get a great combination that is sure to be loved by all. There is approximately 186,000 websites on Google that have something to say about venison jerky, and some great recipes can be had I'm sure. Whether you choose to make venison jerky or not, you may wish to try out any recipe on some cheap flank steaks from you local market. This will allow you to try the recipe first and save your venison for a recipe that you think will blend with the taste of wild meat. I don't want to waste my venison on something that I won't get the joy...
Cooking Recipe - Campers Fresh and Tasty...
Sometime ago I wanted to take my family on another camping trip which everyone in my family seems to enjoy. I wanted to make this one a little different because I know people get bored with the same limited food choices. So I decided to come up with a more exciting camping recipe than usual. If you feel like trying something different when camping and you have a camp fire going here is a great dish for you. This Venison Goulash recipe will get your taste buds going. The day is drawing to a close and you have lit a camp fire. You are going to prepare a dish in a Dutch Oven or an earthenware pot and place onto the embers of your camp fire. This dish is highly nutritious, full of vitamins, iron and...
Delicious Venison Stew Recipe For Healthy and...
Health considerations are one reason why there is a growing popularity of wild game. Venison contains about half the calories of beef, and has just one-eighth of the fat. Also, because of the low fat content, venison freezes well. This flavorful venison stew recipe makes an inexpensive meal out of what can be an expensive piece of meat. It works perfectly for tougher cuts of venison, as the slow cooking tenderizes the meat nicely. This venison recipe also turns out great in the crockpot. Ingredients: 1 pound venison stew meat, cut into 1/2-inch chunks 1/2 teaspoon oregano 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons vegetable oil 1 medium red bell pepper...
5 Reasons to Eat Venison
Venison, or deer meat, is a staple on the table of many American families. Yet there are many people who can't stand the thought of "eating Bambi." The deer are too cute, and the hunters who hunt them are horrible, cruel people. I agree the deer are cute (actually, I think they're beautiful), but I still eat venison. And there are five primary reasons why I eat it and support urban hunting as a means of harvesting it. 1. It's locally grown With global warming a serious threat, people are beginning to understand the importance of eating local foods, whether it's produce or meat. This movement can be seen in the massive advertising grocers are doing to show how much of their produce and other food...
Venison Stew Recipe or Old Fashioned Beef Stew...
Venison Stew and Beef Stew Recipe 1 1/2 lbs venison hind quarter (or stew beef); cubed or not 2 quarts water 1 small onion 1 stalk celery 2 sprigs thyme 2 bay leavesseveral sprigs parsleysalt and pepper +/- 3 cups potatoes, cubed 3 carrots, peeled and sliced 1/2 lb mushrooms, sliced or quartered 1 medium onion, chopped 2 T olive oil 3 T all purpose flour Put venison or beef in pressure cooker. Add small onion, celery, thyme, bay leaves, parsley, salt and pepper. Juniper berries are a good addition also. Bring to boil. Off heat, put on lid and bring to pressure, jiggling for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you started with a whole piece of meat...
The Best Way to Marinade Venison
Because venison is so lean, adding a little fat to it helps when you cook. That's why it makes sense to marinade venison: oils in the marinade will help keep the meat tender and juicy when you cook it. Any time we grill venison--whether we're making tenderloins, backstraps, or kabobs--we make a marinade for it. There are a few important tips to keep in mind when you're marinating venison. 1. Don't marinate it for too long. I typically only marinate the meat from 1/2 hour to 4 hours. Unless we're preparing a very large roast, I never marinade for 24 hours, even if a recipe calls for it. For smaller cuts of meat, they'll become too tender and fall apart on you. That's not what you want! You just want...
When you think about red meat, what do you think about? Chances are pretty good that you’re going to think about beef. The reason for this is probably because beef is all that you have ever been exposed to. Millions of households consume beef on a day to day basis because that is the type of meat that is mass marketed and is more commonly known than other types. But there are types of meats that are less know that are actually better for you than beef. The meat that I am referring to in this case is venison. Venison, which comes from the deer, is also a red meat and has been proven to be healthier than beef in a number of ways. First, venison is more lean than beef, which means...
After a long day of hunting, it is now time to take the deer or the hunting object back to the camp or home, and make a good dish of them. But the meat or the venison, also need to be handled in proper manner. Below are some tips which you can use for the Venice. Venison, the flesh of the deer family, is one of the best of meat foods. It is nourishing, easily assimilated and flavorful. Many people, for different reasons, will disagree with me when I make this statement, but most of those who have eaten the meat of deer which has been properly killed and taken care of, will say the same thing. Some people are prejudiced and would not eat venison under any circumstances. Others have sampled this meat...
How to Prepare Venison
If you've ever had venison before you probably are very familiar with the distinctly wonderful taste and how many different great ways it can be prepared. If you've got any kind of experience in the kitchen, you'll have no problem picking up on some of the different ways to prepare venison for yourself and your family. One of the easiest and most widely used techniques of preparing venison is by stove top in a frying pan. This requires the least amount of time and perhaps the most amount of flexibility because you can add just about anything you want to the pan to spice it up or fill it out a little. My personal favorite is to cook the venison, which has been cut into small strips or chunks, in the...
Venison Cooking Guide
Venison dishes are delicious and simple if you follow the guidelines listed below. Venison is mild, with a distinctive flavor and lends itself to a variety of cuisines. Naturally tender and requires no marinating -- it is important to pay close attention to these simple tips. Use the chart below as a guide only as pan and grill temperatures vary. The cooking times are based on a preheated pan, grill or oven. Meat should be at room temperature when you begin. Pan Fry Steaks, Medallions, New York Strip Steak, Rib Eye Steak, Tenderloin Cut Thickness 1 inch thick steaks, medallions Guidlines Cook over high heat 2 minutes each side Sauteing/Stir Frying Stew meat, deer steaks, Eye of Loin, Tenderloin Cut...
How to Cook Venison
Cooking venison is much easier than most people think. Just because it is a wild animal does not make it difficult to cook. Venison is a very versatile meat than can be used for cooking breakfast, soups, dinner, sandwiches, and best of all.....preparing deer jerkey. There is one main key to remember when cooking venison. You must make sure that you remove all of the white membrane from the meat. Leaving it on the meat will make the meat tough and leave a "wild" taste in the mouth. The backstrip, also known as the tenderloin, is the most tender piece of meat on the deer. I would recommend using that cut of meat with these recipes. VENISON STEW: 1 1/2 pounds venison, cut into half inch cubes 3...