Recipes
Cowboy Steak
Steak Rub:
1 Tbsp. chili powder/ 1 Tbsp. chipotle chili powder/ ½ Tbsp. paprika (smoked or plain) 1 ½ tsp. fresh ground coarse pepper/ 1 Tbsp. sugar
2- 1 inch bone-in ribeye steaks (about 1 lb. each)
Before grilling brush the steaks with oil/ then sprinkle the rub and a little salt. Go ahead and rub it in with your fingers! Makes it tastier!
Grill over hot coals for about 5 minutes/ turn em’ for 5 minutes longer
Top hot steaks with Whiskey Butter!
Whiskey Butter
2 sticks butter
2 minces shallots soaked in Jack Daniel’s
3 tsp minced parsley
½ tsp Dijon mustard
½ tsp. Worchestershire
3 tsp. Jack Daniel’s
½ tsp sea salt
White pepper to taste
Venison Cutlets with Sour Cream
2# venison steak pieces rolled in flour with salt and pepper
Fry in 3Tbsp. butter
Pour over ½ c. to ¾ c. sour cream
Season with salt/ pepper . worchestershire, celery salt and bay leaf
Cook over low heat 1 hour til tender
Barley Buffalo Stew
2# chunked buffalo cooked in 2 T. oil
Add:
2 chopt. Yellow onions
1 head diced celery
2 diced carrots
1 diced red bell pepper
1 diced green bell pepper
2 c. barley
2 c. frozen corn
2 c. diced tomatoes
1 really large (or 2 smaller potatoes) diced with the SKIN ON
1 Tbsp. Cajun seasoning
1 Tbsp. Garlic (chopt)
3-4 cups tomato juice (or as needed)
6 cups chicken stock (or as needed)
Beef broth to taste
2 Tbsp. tomato paste
Simmer 2-3 hours
About 15 minutes before serving add: 1/2c. fresh dill, fresh thyme and fresh rosemary
Sometimes I like to add a dollop of sour cream as I dish it into the bowl!
Butt Kickin’ Buffalo Steak
6-8 cube steaks
1 bottle spicy mustard
Flour
2 beaten eggs
Heat oil
Spread steaks with mustard on BOTH sides
Roll steaks into flour…then egg….and flour again
Fry til done….serve with home fried potatoes and a good spinach bacon salad! How good can buffalo get?
Truly a KISS of a recipe….Keepin’ It Simple, Stupid!
Ma’s Rhubard Sour Cream Pie (don’t you dare share this recipe….it’s Ma’s “secret”)
Sprinkle bottom crust with white sugar
Into bowl mix:
31/2 c. to 4 c. chopt rhubarb
2 Big Tbsp. flour
3 beaten eggs
2 c. sugar
1/8 tsp. salt or a pinch so to speak
A good ¼ c. flour or better
2 tsp vanilla
Nutmeg (go lightly) and cinnamon to taste (go ahead and dip a spoon in and see what it tastes like)
Top with crust spread with sour cream and sprinkled with sugar
Bake at 365 for about an hour
Ain’t no man strong enuf’ to pass on this pie!
Deer Gone To Pot!
Ingredients:
1 venison roast
Garlic
Seasoned salt
Pepper
Bacon
1 c. white wine
½ tsp basil1/2 tsp thyme/1/2 tsp rosemary
1 Tbsp. cornstarch
¾ c. sour cream
Kitchen Bouquet (one of my kitchen staples)
Directions:
Rub your roast really well with the garlic, salt and pepper. Then wrap the roast in bacon strips secured with toothpicks.
Cook in the crock pot about 8 hours with ½ cup of the wine. Don’t drink the rest…you’ll need it later!
When it’s tender…remove the roast and take off the bacon. Separate the grease…save the drippings
To the drippings add:
½ c. wine, cornstarch dissolved in ½ c. cold water, basil, rosemary and thyme.
Simmer it til it’s thickened…always stirring!
Lastly add the ¾ c. sour cream and Kitchen Bouquet for color. …Serve with the venison. I like to serve it on cooked wild rice!
