Adapted from Idaho-Style Finger Steaks from allrecipes, by emmyjay1
I have a lot of deer meat to use up before the next one (maybe two!) are going into our freezer this fall.
We cut up our own game, and I know I'm not alone in this, I have to let the deer meat chill out (literally) in the freezer for a bit after cutting it up because it's all just a little too....fresh in my memory right off the bat. Not that it's gross, it's fascinating, actually, and you get to really appreciate the animal and they way the meat is handled. But I still need a couple three to four weeks before I can prepare it with gusto. That does leave me with a bunch to use up before the next one is ready to come home to our house and feed us. Therefore, this recipe. I have a lot of stew meat, chunked up meat that did not fall into the steaks or backstraps categories, basically.
NOTE: This is an overnight marinating recipe, and then on the day of cooking at least an hour freezer time. Plan accordingly.
Idaho Finger Steaks
1 egg
2 cups buttermilk
2 Tbsp Montreal Steak Seasoning (we like the Spicy)
1/2 cup flour
Deer Stew Meat, or any wild game steaks cut into either chunks or strips (the ones I did were between 1/2" and 1" nuggets)
Mix egg, buttermilk, seasoning and flour in bowl large enough to accomodate the amount of meat you are doing (usually between 1-2 pounds total.)
Add thawed deer meat to buttermilk mixture, coat well and cover, marinate overnight or at least 8 hours.
On a paper plate, mix:
2 1/2 cups flour
2 teaspoons garlic powder
1 tsp salt
1 tsp pepper or more to taste
Dredge each piece of deer meat from the buttermilk mixture into the flour mixture and set on a parchment covered cookie sheet in a single layer. When they are all coated, place in the freezer for at least an hour.
Heat a few cups of oil in a frying pan to 370 degrees.
Drop a few frozen steak pieces into the hot oil in batches, and fry until golden brown on the outside, about 5 minutes total, turning once if necessary. Drain on paper towels and keep warm in the oven until ready to serve
Great with ranch, cocktail sauce, or steak sauce for dipping.
Tuesday, August 23, 2016
Thursday, July 28, 2016
Huckleberry Jam
UPDATED: Use Liquid Pectin, 3 oz pouches, instead of powdered. Also, if you can food processor the raspberries really really well, you don't have to Victorio strainer them:
Tried and True, last used this recipe in 2009, worked great, just used up the last bottle in 2015. This is the cooked type that is shelf stable. The reason I don't do Huckleberry Jam as a freezer style jam is because the huckleberries have some kind of organic make-up that allows their deliciousness to sneak out of nearly any plastic container and taint all your frozen food. One year when we stored the berries in the freezer in ziploc bags, we ate huckleberry flavored frozen pizza, huckleberry flavored mashed potatoes (because the taste had gotten into the frozen butter), etc. etc.
I use the WHOLE BERRY of the huckleberries, and puree in a food processor. However, I run the raspberries through the food processor really, really well which pulverizes the seeds, works well.
Adding the raspberries does not diminish the huckleberry flavor, it merely calms it down and lets you stretch it out. If you've ever picked wild huckleberries, you know you want those beauties to last because it took forever to get a gallon.
DO NOT DOUBLE UNLESS YOU HAVE A GIANT POT! I mean giant. My largest soup pot would boil over if this were doubled.
Also, I have not had great results in the canning method of tipping the jars upside down to seal, there is just not enough heat contained to create a reliable seal in half pint jars, so I just water bath them.
Huckleberry Jam
3 1/2 cups huckleberry puree
1 cup raspberry puree
(or enough of the above to make 4 1/2 cups together)
1 pouch liquid pectin, 3 oz.
1/4 cup lemon juice
1/4 tsp margarine or butter (to reduce boiling over)
6 cups sugar
Jars and lids
Makes 8-9 half-pints. Wash bottles and sterilize in the dishwasher and place canning lids in heated water on the stove over low heat until ready to process. Start boiling water in your water bath canner.
Mix the two berry purees together in a large pot. Add the pectin pouch, lemon juice, and butter or margarine, bring to a boil. Add the sugar and bring to a boil again, stirring to mix well. When at a full rolling boil, time it for 2 minutes then remove from heat.
Fill hot jars with jam mixture leaving 1/4" to 1/2" head space.. Process in water bath canner for ten minutes at full boil. Ensure all jars have sealed and store for up to ten years.
Tried and True, last used this recipe in 2009, worked great, just used up the last bottle in 2015. This is the cooked type that is shelf stable. The reason I don't do Huckleberry Jam as a freezer style jam is because the huckleberries have some kind of organic make-up that allows their deliciousness to sneak out of nearly any plastic container and taint all your frozen food. One year when we stored the berries in the freezer in ziploc bags, we ate huckleberry flavored frozen pizza, huckleberry flavored mashed potatoes (because the taste had gotten into the frozen butter), etc. etc.
I use the WHOLE BERRY of the huckleberries, and puree in a food processor. However, I run the raspberries through the food processor really, really well which pulverizes the seeds, works well.
Adding the raspberries does not diminish the huckleberry flavor, it merely calms it down and lets you stretch it out. If you've ever picked wild huckleberries, you know you want those beauties to last because it took forever to get a gallon.
DO NOT DOUBLE UNLESS YOU HAVE A GIANT POT! I mean giant. My largest soup pot would boil over if this were doubled.
Also, I have not had great results in the canning method of tipping the jars upside down to seal, there is just not enough heat contained to create a reliable seal in half pint jars, so I just water bath them.
Huckleberry Jam
3 1/2 cups huckleberry puree
1 cup raspberry puree
(or enough of the above to make 4 1/2 cups together)
1 pouch liquid pectin, 3 oz.
1/4 cup lemon juice
1/4 tsp margarine or butter (to reduce boiling over)
6 cups sugar
Jars and lids
Makes 8-9 half-pints. Wash bottles and sterilize in the dishwasher and place canning lids in heated water on the stove over low heat until ready to process. Start boiling water in your water bath canner.
Mix the two berry purees together in a large pot. Add the pectin pouch, lemon juice, and butter or margarine, bring to a boil. Add the sugar and bring to a boil again, stirring to mix well. When at a full rolling boil, time it for 2 minutes then remove from heat.
Fill hot jars with jam mixture leaving 1/4" to 1/2" head space.. Process in water bath canner for ten minutes at full boil. Ensure all jars have sealed and store for up to ten years.
Thursday, May 12, 2016
Chicken Dumpling Casserole
This is a great way to use up leftover rotisserie chicken or Albertson's Fried Chicken, if you can get 2-3 cups of meat off the bones. Would be great for turkey leftovers as well.
Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.
3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper
Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)
In a large skillet, heat olive oil. Add onion, carrot, and celery. Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth, Slowly add the rest of the flour and broth, whisking to keep smooth. Cook until thickened, more flour might be necessary, but don't overdo the thickener. Add chicken and peas and heat through.
Pour into a 13x9 dish.
Preheat oven to 400 degrees. In a medium mixing bowl, add flour, baking powder, and salt. Whisk together. Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together. Drop by spoonfuls over the chicken mixture. (Makes about 8-10 dumplings). Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.
Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.
3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper
Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)
In a large skillet, heat olive oil. Add onion, carrot, and celery. Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth, Slowly add the rest of the flour and broth, whisking to keep smooth. Cook until thickened, more flour might be necessary, but don't overdo the thickener. Add chicken and peas and heat through.
Pour into a 13x9 dish.
Preheat oven to 400 degrees. In a medium mixing bowl, add flour, baking powder, and salt. Whisk together. Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together. Drop by spoonfuls over the chicken mixture. (Makes about 8-10 dumplings). Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.
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