Recipe(tried): Venison Steak and Rice, Vegetable casserole, Peas, and Pickled Beets
MenusHello my dear long lost friends! I miss getting to post and read the boards everyday like I used to. I found a few spare minutes and thought I'd post tonight's menu. Hope you enjoy!
VENISON STEAKS WITH RICE
1 1/2 pounds venison steak tenderized (You can sub tenderized beef steaks)
2 cups flour, divided use
salt and pepper to taste
Crisco for frying
water
hot cooked rice (for serving)
In an electric skillet heat Crisco to frying temperature.
Meanwhile mix flour, salt and pepper and dredge steaks. Fry until brown on both sides. Remove steak to plate and drain 3/4 of the oil, reserving the remaining oil and pan drippings in skillet.
Add 1 1/2 cups of flour to skillet and mix well. Scrape all pan drippings into flour mixture. While whisking, add about 2 cups water to flour mixture in skillet. Turn down temperature to simmer and put steaks back into gravy. Let simmer 4 hours.
When ready to serve, cook 2 cups of white or brown rice. Serve steaks and gravy over hot rice.
VEGETABLE CASSEROLE
1 can French style green beans
1 can baby lima beans
1 can whole kernel or shoepeg corn
1 small onion, chopped (OR 1/2 bag of frozen onion bell pepper mixture)
1 can sliced water chestnuts
1 cup sour cream
1 can condensed cream of chicken soup, undiluted
salt and pepper to taste
1 Tbsp butter, melted
1 sleeve Ritz crackers
Drain canned veggies and chestnuts. Chop chestnuts. Add all ingredients except Ritz crackers and mix well.
Bake at 350 degrees for 30 minutes. Crush Ritz crackers and sprinkle over top of casserole.
Bake 10 minutes longer.
EASY PICKLED BEETS
2 cans small baby whole or sliced beets
1 cup sugar or Splenda
1 cup white vinegar
Drain beet juice into a medium saucepot. Add sugar and vinegar and bring to a boil.
Meanwhile place beets into a quart canning jar, or quart or larger plastic storage container.
Once juice comes to a boil, pour over beets. Place in fridge for 4 hours or longer before serving. These keep for over a month.
I also cooked some fresh peas to go with dinner. For dessert I am baking a blackberry cobbler. I usually make these using homemade dumplings, but tonight I am just using an Uncle Buck's easy cobbler mix. The venison is some my DH got last week from his first deer this season. Enjoy!
VENISON STEAKS WITH RICE
1 1/2 pounds venison steak tenderized (You can sub tenderized beef steaks)
2 cups flour, divided use
salt and pepper to taste
Crisco for frying
water
hot cooked rice (for serving)
In an electric skillet heat Crisco to frying temperature.
Meanwhile mix flour, salt and pepper and dredge steaks. Fry until brown on both sides. Remove steak to plate and drain 3/4 of the oil, reserving the remaining oil and pan drippings in skillet.
Add 1 1/2 cups of flour to skillet and mix well. Scrape all pan drippings into flour mixture. While whisking, add about 2 cups water to flour mixture in skillet. Turn down temperature to simmer and put steaks back into gravy. Let simmer 4 hours.
When ready to serve, cook 2 cups of white or brown rice. Serve steaks and gravy over hot rice.
VEGETABLE CASSEROLE
1 can French style green beans
1 can baby lima beans
1 can whole kernel or shoepeg corn
1 small onion, chopped (OR 1/2 bag of frozen onion bell pepper mixture)
1 can sliced water chestnuts
1 cup sour cream
1 can condensed cream of chicken soup, undiluted
salt and pepper to taste
1 Tbsp butter, melted
1 sleeve Ritz crackers
Drain canned veggies and chestnuts. Chop chestnuts. Add all ingredients except Ritz crackers and mix well.
Bake at 350 degrees for 30 minutes. Crush Ritz crackers and sprinkle over top of casserole.
Bake 10 minutes longer.
EASY PICKLED BEETS
2 cans small baby whole or sliced beets
1 cup sugar or Splenda
1 cup white vinegar
Drain beet juice into a medium saucepot. Add sugar and vinegar and bring to a boil.
Meanwhile place beets into a quart canning jar, or quart or larger plastic storage container.
Once juice comes to a boil, pour over beets. Place in fridge for 4 hours or longer before serving. These keep for over a month.
I also cooked some fresh peas to go with dinner. For dessert I am baking a blackberry cobbler. I usually make these using homemade dumplings, but tonight I am just using an Uncle Buck's easy cobbler mix. The venison is some my DH got last week from his first deer this season. Enjoy!
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