Beef Stroganoff

• 1 lb beef sirloin (or round steak)
• 3 Tbsp baking blend (with dash of salt and pepper)
• 2 Tbsp butter, melted
• 2 Tbsp avocado oil
• 1/2 cup onion, diced
• 2 tsp garlic, minced
• 2 cups mushrooms, sliced
• 2 Tbsp butter
• 3-5 Tbsp baking blend
• 1 sm can tomato paste
• 1-1/2 cup beef broth
• 1/2 tsp worcestershire sauce
• 2 tsp salt
• 1/4 tsp pepper
• 1/4 cup cooking sherry
• 1 (8 oz) container sour cream
• 4 cups Dreamfields noodles, cooked

Cut meat into 2-inch strips (1/4 inch wide, 1/4 inch thick). Dredge and pound beef. Add beef to 3 Tbsp baking blend in zip lock. Brown beef in melted butter in skillet. Brown onion, garlic and mushrooms in last meat browning. Remove from skillet into bowl. Add additional butter and additional baking blend to skillet. Mix tomato paste in skillet followed by beef broth, worcestershire, salt and pepper. Simmer and cover on low for 10 minutes. Return meat mixture to sauce in skillet. Add sherry to skillet, stir, and cover for 20 minutes. Stir in sour cream. Serve on hot Dreamfields noodles.

Roasted Brussels and Apple Brats with Dates & Apples

Roasted Brussels & Chicken Apple Brats with Dates & Apples

1 net Fresh Brussels Sprouts, quartered 

1 package 4 Apple Brats, sliced

5 green onions, diced

5 dates, diced

3 sm apples, diced

1/4 cup pecans, chopped large

Drizzle balsamic vinegar

Drizzle olive oil

Spray avocado or coconut oil

Optional: Parmesan cheese

Preheat to 375 degrees. Line cake pan with parchment paper. Place sliced, diced & chopped ingredients in pan. Drizzle with balsamic vinegar and olive oil. Spray with oil. Roast 30 min. Turn broiler to low. Broil for 5-10 min. 

Optional: sprinkle with Parmesan cheese

White Elk Chili

White Elk Chili

8 oz hot salsa

16 oz med salsa

3-15 oz Northern white beans

8 oz Garbonzo beans

2+ lbs Elk chunks

12 oz Pepper Jack

8 oz 4 Cheese Mexican Blend

1 Tbsp Cumin

3+ Tbsp Minced Garlic

5-6 Fresh Green Onions

8 oz Can Corn

1.5 cups Beef Broth

1 Fresh Jalapeño

Drain most of the juice of the canned items.

Vegetable Beef Soup

Vegetable Beef Soup

1 onion, diced

1 lb beef chuck steak

1 bay leaf

2 tsp salt

1/4 tsp pepper 

2 c beef broth

1 cup water

2 stalks celery, sliced

1 medium cabbage, chopped

1 can green beans

1 can corn

1 can peas

1 can tomato sauce

1 lg can diced tomatoes

1 pkg frozen cauliflower

2 carrots, sliced

2 med potatoes, diced

Oven Stew

• 2 lbs roast, chunked (venison or elk)
• 1 onion, quartered
• 4 carrots, chunked
• 4 celery stalks, quartered
• 1/4 cup tapioca pearls or other thickener
• 2 cups fresh mushrooms, quartered
• 1 tsp mineral salt
• 1/4 tsp pepper
• 1 (16 oz) can tomatoes
• 3/4 cup red wine

Preheat 300 degrees. Combine ingredients in dutch oven. Bake for 4 hours.

Jambalaya

Jambalaya

Ingredients:

• 4 tbsp butter

• 1 pkg smoked sausage

• 2 tbsp paprika

• 1 tbsp ground cumin

• 1/4 tsp cayenne pepper

• 1/2 tsp fresh ground black pepper

• 1 tsp mineral salt

• 2 cans diced tomatoes

• 1 red bell pepper, diced

• 1 yellow pepper, diced

• 2 ribs celery, sliced 1/4" thick

• 1 onion diced

• 2 cups brown rice

• 3 cups organic chicken broth

• 24 oz shrimp, peeled and deveined

• 2 cups water

• 4 green onions, sliced thin (or 4 Tbsp dried chives)

• Plain Greek yogurt or sour cream

Preparation:

1. In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. 
2. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the red bell pepper, celery, onion, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. 
3. Stir in the rice and mix well. Add the stock and the water, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.
4. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions and Greek yogurt/sour cream on top. 

Game-Day Venison Chili

Game-Day Venison Chili

2 lb ground venison

1 medium onion, diced

1 medium bell pepper, diced

1-1/2 Tbsp jalapeño, diced & seeded

1 Tbsp minced garlic

2 Tbsp cumin

2 Tbsp chili powder 

1 tsp mineral salt

1 tsp black pepper

1 can red beer

1 lg can crushed tomatoes

1 15 oz can tomato sauce

1 can black beans, drained & rinsed

1 can dark red kidney beans, drained & rinsed

Make a well with onion, pepper, garlic and jalapeños in oil. Brown venison in center 5 minutes. Add seasonings. Brown venison another 5 minutes. Add beer, tomatoes, and beans. Simmer minimum 30 min.