Chef Michael’s Venison Bisque

While searching venison recipes I came across the idea of doing a bisque. Instantly intrigued I set out to create my own version of what started as a delightful idea and then evolved into something really, really good.

This recipe CAN be done with beef, but if there's any way for you to get your hands on some venison..... go for it!  Enjoy!

Ingredients:

• 1.5 lbs ground venison
• 2 tbsp olive oil
• 1 medium onion - diced
• 2 stalks celery - diced
• 3 - 4 cloves garlic - minced
• 4 cups beef stock
• 1 cup Marsala
• 6 Campari tomatoes – cut up
• 1 can cream of mushroom condensed soup
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 cups shredded carrots
• 1 cup heavy cream (for the bisque consistency)
• Garnish: Fresh parsley or shredded Parmesan cheese (optional) 

Preparation:

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison and fry until well-browned. Remove the meat from the pot and set it aside.

In the same pot, add the onion and celery and sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the venison to the pot. Pour in the Marsala to deglaze the pan, scraping up any browned bits. Stir in broth, cream of mushroom, thyme, rosemary, bay leaves, salt, and pepper.

Add the tomatoes and stir gently.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes. Stir in the shredded carrots and continue to simmer for about 10 - 15 minutes, or until the carrots are tender.

Slowly stir in the heavy cream and heat gently until warmed through. Do not boil once the cream is added. 

Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or Parmesan cheese, and serve hot. 

Blessed be… and happy cooking!

Slow Cooker Beef Stew

Full credit for this one goes to the ADA's Diabetic Food Hub 

Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. Photo Credit: Adobe Stock.

Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.

Ingredients:

• 3 tbsp flour

• 1 lb lean beef stew meat - visible fat trimmed and cut into 1-inch cubes

• 1 tbsp olive oil

• 3 cups low sodium beef broth

• 1 cup water

• 6 large carrots – peeled & chopped

• 8 oz mushrooms - chopped

• 1 large sweet potato (peeled and cubed)

• 1 onion - diced

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

Preparation:

Place the flour in a large resealable plastic bag. Add beef and toss to coat.

Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.

Transfer beef and all remaining ingredients to a large slow cooker.

Cover and cook in slow cooker on low for 8 hours.

Serve as is or over pearl barley cooked in beef broth. Tri-color quinoa is a good choice as well.

Blessed be... and happy cooking!

Venison Meatball Soup

Happy Monday, everyone! A few years ago we hosted a farewell gathering up at Sylvan Run for a good friend who was moving to Colorado. What better way to feed 9 adults than with 14 quarts of a hearty soup after a long day of sleigh riding like children? Whenever I'm upstate it seems that my earthy side really comes out in my cooking. This hearty soup was consumed nearly to the last drop amidst a low rumble of oooos, ahhhhhs and OMGs that just made my heart soar. Hope you like it as much as they did!

Ingredients:

· 2 lbs venison (or lean beef) chop meat
· 1 tbsp McCormick Grill Mates Roasted Garlic & Herb
· 1 lge egg
· flavored breadcrumbs
· olive oil
· 48 oz beef broth
· 4 cups water
· 20 oz pkg frozen baby lima beans
· 1 lge onion cut up
· Handful of baby carrots
· 2 zucchini cut up to bite size quarters
· 8-10 oz protobello mushrooms rinsed and cut in quarters
· 1 tsp black pepper
· 1/2 tsp oregano
· 1/2 tsp cumin seeds
· 1 cup ditalini
· 1 dry pint cherry tomatoes
· 1 cup chopped fresh spinach

Preparation:
Place chop meat in a large mixing bowl. Mix in the beaten egg and enough breadcrumbs to be able to shape meatballs. Add the roasted garlic & herb seasoning and roll 3/4" meat balls. Brown these in a large skillet or dutch oven with a little olive oil. Once browned on all sides, place the meat in a 7 qt crockpot.

Add the defrosted lima beans, onion, carrots, zucchini and mushrooms. Cover with broth and water and stir in the black pepper, oregano and cumin seed.

Cook on high for 4 1/2 hours. Add chopped spinach, whole cherry tomatoes and ditalini and cook another 30 minutes or until ditalini is soft.

Serve with some hot whole grain farm bread and shaved parmesan for those who like cheese on their soup.

Blessed be... and happy cooking!

Slow Cooker Beef Barley Soup by Rosie F.

Adapted from a Facebook post & outline by Rosie F.

This wonderful slow cooker soup features mouthwatering flavors along with proper nutrition that won't spiral your sugar numbers. Enjoy!

Ingredients:

• 2+ lbs chuck stew meat - cut into 1" cubes

• 1-2 tsp garlic powder

• salt & pepper to taste - both for meat prep and later for slow cooker

• 2 tbsp olive oil

• 8 oz baby carrots or regular carrots peeled and sliced

• 8 oz washed & trimmed celery heart - chopped

• 10 oz baby portobello mushrooms - sliced or chunks

• 1 large onion - cut up

• 32 oz beef broth

• 32 oz bone broth

• 20 oz diced tomatoes - fresh or canned

• 1 tsp dried thyme

• 2 tbsp apple cider or sherry vinegar

• 1 tbsp Worcestershire sauce

• 1 cup pearl barley

Preparation:

In a large bowl season the stew meat with salt, pepper and garlic powder about 1-2 hours before starting the cook. Wash the carrots, celery and mushrooms. Cut up what needs cutting, including the onions, and set aside so everything is ready when it's time for the slow cooker assembly.

Heat the olive oil in a large Dutch oven and brown meat on all sides. Once that's done, don't drain the oil, just put the whole thing in the slow cooker. Add beef broth and bone broth to the Dutch oven and bring to just a simmer.

Add the baby carrots, the chopped up celery heart and the mushrooms (sliced or in chunks... your call) to the slow cooker and pour in the warmed up beef broth and bone broth.

Add the onions along with the thyme, and then add the diced tomatoes. At this point season with salt & pepper to taste and work in the apple cider or sherry vinegar along with the Worcestershire sauce.

Set slow cooker to low and cook for 6 hours. After 4 hours blend in the cup of pearl barley. The stew has all you need for a balanced meal, but a crisp tossed salad does pair really well.

Blessed be… and happy cooking!

Kuru Fasulye - Turkish Lamb Stew - A Chef Favorite

Credit and inspiration for this lovely stew - slightly adapted - goes to

Chef Ayla Clulee at CookingGorgeous! 

Kuru Fasulye is a hearty and rich Turkish stew made with white beans and diced lamb or beef slowly cooked in a tomato sauce. It is packed with lots of flavors and is the ultimate comfort dish for cold winter nights.

Ingredients:

• 1.5 cups dried cannellini - soaked in plenty of water overnight (Easy button: 2 15 oz cans - drained)

• 1 tbsp olive oil

• 1.5 lb diced lamb

• 1 large onion - diced

• 3 cloves garlic - minced

• 2+ cups fresh tomatoes - chopped

• 4 oz baby portobello - cut up

• 1/4 tsp crushed Aleppo pepper - more for extra heat

• 1 can tomato paste

• 32 oz beef stock or chicken stock

• 1/4 tsp black pepper

• 1/2 tsp cumin - more if you love cumin

• 1 tsp salt

Preparation: 

Soak the beans in plenty of water overnight. Drain the beans and place them in a pan with fresh water, cook on low to medium heat for about 20 - 30 minutes. Make sure they are still slightly firm and not overcooked. Drain the beans again, get rid of the cooking liquid, and set them aside to use later.

Preheat the oven to 355° F. Toss the meat with a bit of olive oil, salt and pepper.

Place a heavy-based pan or Dutch oven on medium to high heat. When hot, add the olive oil and brown the meat.

Add onion and garlic, saute until translucent and add mushrooms. Add the tomatoes and stir in the tomato paste. Add the pre-cooked beans along with salt, pepper, and cumin.

Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.

Cover the pan with the lid and cook in the oven for 1 hour or until the meat and beans are soft. Make sure to check every 20  minutes and give it a stir. 

Serve with your favorite toasted bread and listen for the Yummy Noises that you're bound to here around the table!

Blessed be... and happy cooking!