Venison Recipes Meat Pie Wild Game Recipes Christmas Meat Pie Easy Dinner Recipes

After a co-worker at my husband’s office gave him a half dozen packages of ground venison, I had to figure out a way to prepare the meat that would appeal not only to my husband and I, but our two finicky children. I had heard that mixing ground beef or pork with venison disguised the “wild” flavor (whatever that is) so I decided to revamp an old family recipe by slyly making a few substitutions during the preparation. The recipe calls for one pound of ground beef and one pound of ground pork, so I simply swapped venison for the beef and – voila! I came up with a dinner hit! 

This recipe is called “Christmas Meat Pie” but it’s welcome at our table any time, particularly during the chilly fall and winter months. Served with a lettuce salad or string beans, it’s a delicious, well-balanced meal (and it reheats well for leftovers later!)

 Christmas Meat Pie 

1 pound ground pork

1 pound ground venison

3 cups water

1 large onion, chopped

1 medium carrot, sliced thin

2 tablespoons beef gravy mix

2 teaspoons dried thyme

2 teaspoons ground mustard

3 garlic cloves, minced (or sub 1-2 teaspoons powdered garlic)

1 teaspoon rubbed sage

1 teaspoon pepper

½ teaspoon salt

3 cups hot mashed potatoes (prepared without butter or milk)

2 prepared pie crusts (such as the Pilsbury pie crusts in the red box)

Milk

In a large skillet, cook pork and venison over medium heat until the meat is no longer pink. Drain. Add water, onions, carrots, gravy mix, thyme, mustard, garlic, sage, pepper, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1/2 hour or until vegetables are tender stirring occasionally. Drain. Stir in potatoes. 

Line a 9-inch deep dish pie plate with 1 pastry. Add meat mixture. Place second pastry on top of pie, folding and pressing edge so it is even with top of pie plate. Press edges of pie crust all the way around with fork to seal closed. Brush pastry with milk. Bake at 400 degrees for 15 minute, then reduce heat to 350 degrees and bake 35-40 minutes longer or until golden brown. Yields 6-8 servings.

Source:
1. Game pie
2. How to Get BPA Toxin Out of Your Life
3. Christmas Meat Pie Recipe | Taste of Home

Image Credit
f.tqn.com

Vegetarian or Carnivore which is right

It started out innocently enough. Some humans started petting Betsy the Cow and before long they stopped grilling her up for burgers. The idea of grilling Betsy for supper became unheard of among this new breed of humans. They even gave themselves a name.. Vegetarian.

Vegetarians sprung up across the country. Soon they were everywhere, even next door potentially. As time moved along, they soon were not hiding any longer, but would proudly tell the world they were of the Vegetarian persuasion.

You could spot one at a grocery store simply by looking into their shopping cart. Their carts showed no sign of Betsy the Cow or any of her friends such as Oinky the Pig. The carts would be loaded with all sorts of greenery items, from fresh green plants to frozen veggies to seeds to make new green plant babies, all meant to be consumed as food by the Vegetarian.

The biggest tragedy of this scenario is that this buying, growing, and eating of plant life was brushed over by the entire country. Until now, few have stood up and said NO MORE to this horrible taking of plant life. Here is what really happens when a Vegetarian goes to prepare a meal of plants meant for their consumption. WARNING: THIS IS GRAPHIC and may not be suitable for anyone to read.

The Vegetarian sneaks up unsuspectingly on the innocent Little Green Plant. It stands to reason that the Vegetarian does this to keep from frightening the Little Green Plant. Otherwise, the Little Green Plant would be scared and wilt away immediately. So to keep this from happening, the Vegetarian will talk sweet and lovingly to the unsuspecting Little Green Plant, so that it will remain robust and full of life and color, having no idea that the Vegetarian is preparing it for its death by lethal cooking.

When the Vegetarian deems that the Little Green Plant is fit for a meal, the Vegetarian goes to the Little Green Plant and eyes it with hungry eyes. The Little Green Plant, having been accustomed to the Vegetarian being nice to it, has no reason to be alarmed and allowed the Vegetarian to pick it up. At this point, the Vegetarian puts the Little Green Plant into a pan or pot on the stove and turns on the burner. As the Little Green Plant looks up at the Vegetarian, it wonders why is the Vegetarian doing this to it. It has no way to escape the pot and begins to scream as the Vegetarian looks on in anticipation of a meal.

The death of the Little Green Plant is overlooked, as the Vegetarian dines on its poor little self. No one came to rescue the Little Green Plant. No one stood up and said NO MORE to the death of Little Green Plants. When does it end!
The inhumane treatment of plant life in this country must stop. The idea of torturing a poor plant, all for the enjoyment of eating, is beyond inhumane. Meat lovers of the world must unite to save the offspring of the Little Green Plant.

The time has come for Betsy to be flipped on the grill. Grab the buns, the cheese, the lettuce, the spinach, the bananas…dinner is ready.

Source:
1. Omnivore vs Vegan Who is Right – Disabled World
2. TLC Diet
3. Meat or vegetarian: which is best for you? | Daily Mail Online

Image Credit
barfblog.foodsafety.ksu.edu

Vegetarian and Vegan Food Comparisons

The difference between vegetarian and vegan food may not seem too big, but to a vegan, especially, it certainly can be.

Vegans will not eat any dairy product such as milk and cheese, or eggs, and some vegans will not eat honey. Though vegan friendly cheese is available, and soya milk can be an alternative to cow and goat’s milk.

Vegetarians will often adopt a partly vegan lifestyle by not eating eggs or cheese, as an example. Some vegetarians will call themselves vegetarians when they may eat fish and/or poultry, and this can cause friction between these vegetarians, who, some critics would say, are partial vegetarians, and some vegetarians and some vegans, who will not consider them vegetarians at all, as they are eating flesh.

A vegan will normally be someone who cares about all living things, and is someone who is very pro-animal welfare issues. Vegetarians are mostly supportive of animal welfare, but some will become vegetarians for health reasons, as they may believe that eating the flesh of a dead creature is unhealthy, or they may be vegetarians because they don’t like the taste of meat, poultry, or fish. Vegans are very strict about their way of life, but because they do watch what they eat so carefully, they can often be healthier than vegetarians and carnivores.

There are varying opinions about whether vegetarianism has increased in the past decade, but it certainly seems to be true that veganism has. Helped in no small part by the fact that so much food is vegan friendly now, which wasn’t always the case. Vegetarian friendly food has been around for may years, but it’s only been fairly recently that vegans have been thought of by major companies, and now you can get things like vegan friendly jam. Companies are not necessarily thinking of vegans lifestyles (it makes sense, for business, to cater for as many people as possible), but it would seem to indicate that there is a more of a market now for vegan friendly food.

Both vegetarianism and veganism are healthy ways of living, and most vegetarians and vegans have a lifestyle based on both animal welfare concerns and personal health. It is a lot easier to be a vegetarian or vegan in the 21st Century than it was for most of the 20th Century, and despite the best efforts of some celebrity chefs, not everyone is happy at eating anything, and vegetarianism and veganism is here to stay, and will probably become a lifestyle adopted by a greater percentage of the world’s population, through choice not necessity, as we go deeper into the 21st Century.

Source:
1. Vegan vs Vegetarian – Difference and Comparison | Diffen
2. How to Ditch Your Sugar Habit
3. Vegan vs Vegetarian – Vegan is a Type of Vegetarian Diet

Image Credit
media.carbonated.tv

Vegetarian Recipes

This vegetarian black-eyed peas salad works great as a side item. Here is how to make it:

1/2 teaspoon olive oil
1 teaspoon low-sodium soysauce
1/2 onion
1 clove garlic
1/2 cup cut celery
1/2 red/green pepper
1/4 cup pea pods
1 cup boiled, cooked black-eyed peas

Heat oil in a pan, add onion, garlic, celery, and saute for a few minutes
Add pepper and peapods, and saute for a few more minutes
Add cooked black-eyed peas, stir for some time

Can be served as cold.

Source:
1. Vegetarian Recipes – Allrecipes.com
2. Health benefits: Avocado Calories
3. Vegetarian Recipes : Food Network

Image Credit
www.quickeasyvegetariancooking.com

Vegetable Sculpting

Vegetable sculpting? Carrot curls anyone? Carving decorative vegetables is probably becoming a lost art. In the past it was not unusual to see ordinary housewives turning radishes into roses, and cucumber slices into stars, or making carrot curls. Not that decorative little touches are not to be seen at parties and important family dinners, they are but usually come on already prepared trays bought at a hefty prices at speciality food places.

Since these special little garnishes can now be purchased from super markets, why take the time out of busy lives to create works of art that possibly will go unnoticed by those who are supposed to notice, and are consumed without a thought of their importance to you, the creator? And too, why bother wasting all that time preparing such beauty that will not last? When such extra’s were in vogue, time was slower, or seemingly so, and hostesses prided themselves on their culinary skills. Today with outside work more of a necessity, and maid service practically a thing of the past, who can afford the frivolity of carved vegetables.

Time changes everything. I briefly browsed through my new 75th Anniversary Editon of Better Homes and Gardens and I saw beautifully created dishes, but, unless I skimmed through too fast, no section on carving vegetables did I see. The editors knew that today’s cooks have no time for such treats.

What’s now more popular for decorating seems to be what can be placed on or near the plate that is edible but is part of the overall recipe. In other words, sliced tomatoes add color, as do sliced eggs, especially when garnishing potato salad. Olives and pickles take over for many of the once elaborately decorative creations.

Bought edible flowers are a choice, but is not as popular as one is led to believe. Cooks still would rather look at flowers than eat them. Although recently I saw a picture of an extraordinary centerpiece for a thanksgiving dinners that was put together with edibles. It took hours I was told.

The “stems’ of flowers were of onion blades, the flowers were small sections of cauliflower, and snippets of this and that. There was dangling pieces of parsley, and a little bit of this and that filling in as flowers. It was pretty. But, I doubt if it was eaten and at the price of such frivolity, few cooks today will care to try such a venture.

Besides, what decoration does that turkey need while waiting for a hungry bunch to devour him/her/or it. Give the bird a few minutes of glory as the center of attention. Or do as our president does, spare him his life, feathers and all. What need is there for carved veggies on Thanksgiving when waiting are mashed potatoes, gravy, sweet-potato casserole, green beans and apple pie?

Source:
1. Amazon.com: Fruit & Vegetable Sculpting DVD: Chef Ray Duey …
2. Coffee For Migraines?
3. Fruit & Vegetable Sculpting – Stunning Watermelon Carvings

Image Credit
athome.kimvallee.com

Tostada Con Tomate

Tostada con Tomate is everything that Spanish food should be good quality ingredients which are simply prepared to provide a delicious taste of Spain. It’s a Spanish breakfast favourite which can also be enjoyed at any time of the day. The Spanish don’t really do breakfasts, as they tend have very late suppers. Lunch is generally the main meal of the day. If the Spanish breakfast at all, they have biscuits, pastries or tostada with fruit juice and coffee.

Tostada con Tomate is toasted baguette with olive oil and tomatoes the Spanish don’t do butter either! If you buy a toaster in Spain, you’ll find the slots are just the right size to toast a baguette which has been cut through the middle, then halved lengthwise. This is a great way to use up day old bread, which would otherwise be fed to the birds or consigned to the bin.

In these Credit Crunch times, Tostada con Tomate is a cheap, healthy and filling breakfast or snack which is really easy to make. It can also be served as an appetiser at any time of the day.

When we have friends around for a barbecue, I always serve Tostada con Tomate, olives and banderillas while the food is cooking. This fills a gap while Tony does his barbecue thing without ruining everyone’s appetite for the main event.

When we have visitors from England, Tostada con Tomate makes a quick but satisfying breakfast on those mornings when we want to make an early start for sightseeing or a day on the beach. It’s also a healthy snack for children and teenagers who are always hungry.

Try it out on your family, and you’ll wonder how you ever managed without it!

Ingredients (serves 4 for breakfast or 6 8 as tapas)

1 standard baguette

1 large or 2 medium ripe tomatoes

1-2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Trim rounded ends from baguette and discard or crumble for the birds! Cut bread in half, then slice each half lengthwise. Toast lightly.

When bread is toasted, prick surface with a fork, then drizzle olive oil over it. Start with the smaller amount, as you don’t want the bread to be too oily. It’s easier to add more oil than remove it!

Grate tomato into a bowl, then spread over the bread. Sprinkle with salt and pepper and serve. If you serve your Tostada at lunch or in the evening, you may like to cut a clove of garlic in half and rub the cut side over the bread before spreading with the tomato.

Source:
1. Pan con tomate – Wikipedia, la enciclopedia libre
2. Are Almonds Good For You
3. Tostada Con Tomate Recipe – Food.com

Image Credit
photos.happyherbivore.com

Top 5 Beers to Pair with Grilled Food

When people think about pairing alcohol with food, most people think about wine.  This is disheartening because beer can be paired with food just as successfully as wine can.  The type of beer that is paired with your food depends on the food being prepared.  Interestingly, grilled foods add a unique twist to beer pairings because grilled food adds that charred, smoky flavor to food that not other cooking method can replicate.  Although many beers can be paired with grilled food, there are a few that stand above the rest.

If you are planning on preparing hot dogs, bratwurst, or any other type of sausage, an America Lager is the best way to go.  American lagers are the quintessential beers throughout a good part of the world.  The light and simplistic flavors or American lagers will not overpower the grilled sausages, but will be a highly refreshing accompaniment to such foods.  Examples of American Lagers are Budweiser, Coors, and Miller.

If you are smoking something on your grill, a smoked porter is a great accompaniment.  Smoked food develops a great bark (the brown/black, crusty layer that surrounds the meat when it is finished smoking) that is full of smoky flavor.  A porter is a dark beer with robust malt flavors.  In order to make a smoked porter, the malt is smoked in commercial grade smokers before it is used in the beer making process.  This creates a wonderful malty, liquid smoke flavor that permeates throughout your palate.  The smoked porter will greatly enhance the smoked flavor of the food with which it is paired.  Examples of smoked porter are Stone Smoked Porter and Alaskan Smoked Porter.

If you are grilling chicken or white fish, a lightly flavored, citrus noted beer is ideal.  In this category, the hefeweizens are king.  Hefeweizen is a wheat beer that is lightly flavored, but rich.  Many American bars add a lemon wedge to hefeweizens in order to enhance the natural citrus undertones in the beer.  Grilled chicken or white fish are likewise usually accompanied with a splash of citrus to enhance the natural and grilled flavors of the meat.  Due to this fact, hefeweizens compliment that grilled flavors of chicken or white fish and naturally add a citrus undertone that enhances the flavors of the beer and the food.  Examples of hefeweizens are Pyramid Hefeweizen and Hefeweizen (the brand name is the beer type).

If you are grilling vegetables, a pale ale is the way to go.  Pale ales have a higher amount of hops than do other beers.  As a result, pale ales have a more floral and bitter flavor than other beers.  Grilled vegetables have an earthy, sweet flavor that is perfectly contradicted by the floral, bitter flavors of pale ales.  Examples of pale ales are Sierra Nevada Pale Ale and Samuel Adams Pale Ale.

Finally, if you are grilling steak, a red or amber beer is your best bet.  Red beers and amber beer have more malt than do America Lagers (examples of American Lagers are Budweiser, Coors, and Miller) and will therefore have a darker color.  Reds and ambers have citrus-carmel flavor that greatly compliment the charred, beefy flavor of steak.  The best part is, reds and ambers can hold their own against this kind of grilled food and will not be overpowered.  Examples of reds and ambers are Grolsch Amber Ale, McTarnahan’s Amber Ale, and Rodenbach.

The beer pairings stated above are not set in stone.  There are many more beer varieties available, and you should explore your curiosity and experiment with different beer types for your grilled food. 

Source:
1. The Ultimate Backyard BBQ Beer Pairing Cheat Sheet | Serious Eats
2. Cinnamon for Diabetes
3. Best Beers to Drink with Barbecued and Grilled Foods | Epicurious …

Image Credit
drinks.seriouseats.com

Tips for Leftover Bread Crusts

Around this house, we make a concerted effort not to waste any food if we can help it. As it turns out, bread crusts can be one of the easiest ‘leftovers’ to find uses for.

Most people who have cooked turkey and who like stuffing know that they can be used in the stuffing. They can also be used to stuff duck, pheasant, quail, and game hen, and since the bread soaks up the flavors of everything that they are made with, simply altering a few of the other ingredients can totally change the flavor of the stuffing.

Stuffing may be one of the best known uses for bread crusts, but it is a long way from being the only one. The crusts, cut up into small pieces then put into a baking pan with a little butter, parsley, and sage, then baked in a slow oven until crisp, make a wonderful addition to green salads. Even people who don’t like store bought crotons seem to like them.

The crusts can be dried, then run under a rolling pin, for a great alternative to flour or crackers, when it comes to baking or frying meat. With a little shredded cheese and spices, this is also a very nice toping for casseroles. We even make a ‘poor man’s casserole’ with this, by mixing up some tuna helper, putting it in a baking dish, adding the crumb and cheese mixture, then baking it just long enough for the cheese to melt. If we want to get fancier, we simply add sliced tomatoes over the top when the dish comes out of the oven.

If you have infants in the home that are teething, the bread crusts, dried, are even better than Melba toast.

Bread crusts, chopped fine, are also a good addition to homemade soups and stews, as a thickener.

Dried and crushed fine, the bread crusts can be used in a wide variety of dishes that require flour, substituting equal amounts of the crusts for the flour. Not only does this usually result in a better flavor, but since bread is made with yeast, it is healthier than the flour would be.

It is easy to be inventive when it comes to left over bread crusts, and they can help make a dish really stand out, while increasing food quantity, which saves money. We regularly use the crusts, and have never been sorry that we did. It is rather humorous, however, when we make a dish and people try to figure out what that “special secret ingredient” is. Yet…why should it ever be a secret?

Source:
1. Crust recipes: 7 clever ways to use leftover crusts – Mum's Grapevine
2. Atkins Advantage Bars
3. Cinnamon Sugar Bread Crust Treats | RecipeTin Eats

Image Credit
media.oregonlive.com

The Shocking Special Ingredient to Gilpin Family Whiskey Revealed

Gilpin Family Whiskey may not be one of the best known brands available on the market, and now that the Gilpin Family Whiskey’s shocking secret ingredient has been leaked – no pun intended – it may never really take off and replace better known brands. The secret ingredient in Gilpin Family whiskey is urine. Not just any urine though, it has to be the urine of  a type-two diabetic.

James Gilpin who is a biomedical researcher is also the brains behind the Gilpin Family Whiskey secret recipe. As gross as it may sound to some, Gilpin Family Whiskey may actually be found suitable for export and is completely safe to drink aside from the normal side effects of alcohol.  The urine that is used is collected primarily from elderly volunteers with diabetes, including Gilpin’s own grandmother.

The reason type-two diabetic urine is used is because is chock full of sugar. He also points out that this is truer among elderly type-two diabetics which is why he only uses their urine as opposed to the urine of any diabetic. Scientifically speaking it is all correct, but it has yet to garner much attention as an actual beverage which is why it is being marketed as more of a curiosity piece at this time. Gilpin does however hold hope that one day soon that will all change. It is even possible that Gilpin Family Whiskey could be dubbed as a “green consumable” as the harvesting of sugar from urine is technically recycling.

Gilpin explains that the collected urine is purified using the same process as is employed when main water is purified. He then removes the sugar molecules, which are particularly rich in diabetic urine, and adds them to the mash. Whiskey blends are then added to provide color, viscosity, and taste to the previously clear alcohol. What is kind of creepy is that the name and age of the urine contributor are put on the bottle. For example, you could be drinking a John Doe 66 and maybe even build a whole John Doe collection as he continues to age. Maybe that is so people can compare vintages?

There are no plans for wide or traditional distribution of Gilpin Family Whiskey at this time. If however you would care to get your hands on a bottle, it may be possible by contacting Gilpin directly via his website. That all depends on where you live as Gilpin Family Whiskey may not be able to be sent to all countries. While there, you can also view some photos of his distillery, read up on diabetes, and get a peek at upcoming projects.

http://www.jamesgilpin.com/gilpinfamilywhis.html

Source:
1. Taking the Pissky: Whisky From Urine??? – The Whisky Exchange …
2. Green Smoothie Diet
3. The Courier Mail | Breaking News Headlines for Brisbane and …

Image Credit
www.endalldisease.com

Vegetable Fettuccine Recipe

When I think of summertime dishes, the first thing I think of is vegetables. Fresh, homegrown vegetables from the garden or farmer’s market make this delicious, summery dish absolutely outstanding. The absence of a heavy, cheesy sauce keeps this dish light enough to avoid bogging you down on a warm summer’s night, and the beautiful colors present guarantee plenty of healthy vegetables per serving! Serve alongside some home-baked garlic bread and with a glass of white wine for the perfect Italian summer meal. 

To cut the carrots and zucchini into paper-thin slices, use a vegetable peeler down the side of them. They should come out looking a bit like colorful, vegetable “pasta”. In fact, you can use this method for other recipes if you are looking to cut down on breads and pastas and boost your veggie intake. They look really beautiful and taste fantastic!

VEGETABLE FETTUCINE RECIPE

INGREDIENTS

1/2 pound fettuccine
2 small zucchini, sliced lengthwise paper-thin
2 carrots, sliced lengthwise paper-thin
2 tomatoes, peeled, seeded, and chopped
10 small black olives, pitted and quartered
1 tablespoon extra-virgin olive oil
2 teaspoons grated Parmesan cheese
1 teaspoon minced pickled hot red pepper
1 garlic clove, minced
Freshly ground black pepper, to taste

DIRECTIONS

1. Follow the directions on the package to prepare and cook the fettuccine.

2. After the fettuccine has cooked for about 8 minutes, add the thin slices of zucchini and carrots. Cook the mixture for about another 2-4 minutes, until the pasta is cooked al dente and the vegetables are tender.

3. While the pasta and veggies cook, in a serving bowl, combine the tomatoes, olives, olive oil, Parmesan cheese, red pepper, garlic, and ground black pepper.

4. Drain the pasta and vegetables and add them to the sauce in the serving bowl, then toss to coat and serve.

Source:
1. Fettuccini with Garden Vegetables and Greens Recipe : Rachael …
2. Garlic and Onions Health Benefits & Recipe
3. Chicken Vegetable Fettuccine recipe from Pillsbury.com

Image Credit
www.landolakes.com