Posts Tagged venison
Venison Chili
Posted by castironidaho in Recipes on March 11, 2011
Ingredients:
- 4 cups good stock.
- 2 cups barley
- 1 cup dry beans
- 2 lbs venison sausage
- 2 cups chopped carrots
- 2 cups chopped leek
- 1 cup chopped fresh parsley
The night before soak beans in water.
Toast barley in cast iron. Add 2 cups stock and toasted barley in sauce pan. Cover and bring to boil.
Boil beans in water. Saute Venison. When barley is finished put barley in soup pot. Add venison and 2 cups stock. Drain beans and add to pot. Add carrots and leeks. Fill the pot rest of way with water, not too much, I like it chunky. Bring to boil. Turn down to simmer. Add parsley and serve! Bon appetite
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Valentine’s Day!
Posted by castironidaho in Events, Handmade, Recipes on February 17, 2011
With all this excitement about early spring farming, we’ve been falling behind on the recipe posts! So I thought I’d tell you about our Valentine’s Day dinner. Like every other day, Marty and I decided to show our love for each other by cooking a meal together. We made venison with roasted winter vegetables and steamed beet greens, and a Shaker Lemon Pie. The venison, Marty seasoned with salt and pepper, pan-seared in our cast iron, and finished roasting in the oven. The beet greens we just steamed in a vegetable steamer for a few minutes. The other two recipes are on the following two posts, scroll down to see them.
I also made Marty a homemade Valentine. (And he brought me a flower!) He tends to like cute homemade things, and I have a new sewing machine and had been wanting to make something out of felted wool. I’ve been into sewing projects made from recycled materials lately, and had seen some cool photos and examples of felted wool projects made from recycled sweaters. I decided to give it a try. I googled how to felt wool, and found out that you basically just wash it in hot water in the washing machine, then dry it in the dryer. I used a couple of sweaters from the thrift store and a couple that I wanted to get rid of. The results were pretty mixed, some of them didn’t change much, which made me doubt whether they were actually made from wool.
Then, when you cut them up, you have a nice thick wooly fabric that doesn’t unravel the way it would if you just cut up a sweater. I just made a little zippered pouch with a heart on it, for Marty to keep his oversize business cards in. Not bad for my first attempt and it didn’t take long to make, so I might try some more little dittys like this in the future.
The other awesome thing that happened on Valentine’s Day was that we got our first piece of fan mail! In the actual US Postal Service Mail! My old friend from high school, Kelley Hoffman, has been following our blog, and sent in this very special valentine in bumper sticker form:
Needless to say I loved the sticker and stuck it on the garden truck immediately. I suggest you follow it’s advice, on Valentine’s Day and every day! Thanks Kelley!
Additional fan mail for Cast Iron Idaho can be sent to 410 21st St., Boise, ID, 83702. I also got some e-fan mail recently from Paul VanSavage, a cousin of my mother’s, and fellow foodie, who I’ve never met! Thanks, Paul!
–Katie
Rosemary and Shallot Encrusted Venison With Sweet Potato and Carrot Fries
Posted by castironidaho in Recipes on January 21, 2011
Rosemary and Shallot Encrusted Venison W/ Sweet Potato and Carrot Fries.
After eating a lot of soup and salad, Farmer Marty was ready for a meat and potatoes meal. The rosemary and shallots were grown by us, and the venison was harvested by Marty!
- ½ cup fresh chopped Rosemary
- ½ cup chopped shallot
- Salt and pepper
- 2 slices of bacon chopped
- Deer loin cut into medallions
Mix rosemary and shallots. Roll medallions in rosemary and shallots. Salt and pepper.
Brown in very hot (high) cast iron skillet. Heat skillet: bacon first; let fry for a few minutes, until almost crisp, then add medallions. Just long enough to turn the outside of venison grey – 30 seconds on all sides. Put in casserole dish and bake on 325 until desired doneness. I prefer medium rare about 10 to 15 minutes. –Farmer Marty
Sweet Potato and Carrot Oven Fries
I usually make this with just sweet potatoes, but on this day we had some leftover carrot sticks, and used a white japanese sweet potato to contrast with the orange carrots. You could do this with any root vegetable.
- Sweet potatoes cut in fry shapes
- Carrot sticks
- Olive Oil
- Lime Juice
- Cumin
- Salt
Cut up sweet potatoes and carrots. We soaked the sweet potatoes in a little salt water first. This results in potatoes being soft inside and cripsy outside, however in this case, the carrots released a little bit of juice and everything ended up soft. Sprinkle with generous amount of cumin and salt, drizzle with olive oil and lime juice, and toss together to coat. Bake at 350 until the potatoes are cooked through. Yum! — Katie
