Recipes One

All natural, organic, killed-it-yourself deer steaks, stuffed high with fresh Red Rock Crab meat. Ahhhh... I think the heavens have just opened! Looking to impress someone? This recipe is it. And whats more, you dont even gotta spend fine dining dollars to make it. Seriously. Who doesnt like crab?... (except people allergic to shellfish).

You can use any crab you like. I grew up eating Dungeness and Red Rock crab with my family. Theyre not as pretty and expensive as snow crab, but I find them meatier and sweeter. If you want cheap, fresh seafood, go to an Asian supermarket, if you can. Avoid paying white people prices. (Im joking, but its true.) I bought 2 large Red Rocks for barely 11 bucks at $2.49/lb. You cant beat that anywhere!

For instructions on how to prepare crab, please read this post: How to Boil and Clean Crab

- juice of half a lemon

-cooking twine


Cooking and cleaning the crab takes about 30 minutes.

Once reduced, take the sauce off the heat. Blend in a food processor until smooth, or until the onion bits are no more. 

Return sauce to the pan.
Discard twine. Serve with cream sauce. Delicious!

We hope you enjoy this one! Please share our recipes with all your family and friends. Thanks! We appreciate you spreading the word. Stay cool.

My husband barbequed a venison backstrap  last night to take on a hunting trip today,  and left me with enough to create this salad recipe.  It turned out divine -  and absolutely any type of steak, ham, or poultry  would be a nice alternative if you do not have venison... I found my above photograph and recipe featured on  "Rice-Recipe.com" on 10-19-11 @ http://rice-recipe.com/wild-rice-with-artichoke -and-venison-back-strap-salad-is-simply-to-die-for/

Servings (8)
Prep/Cook, about 20 Mins.

Posted by Sandra

INGREDIENTS:

***Salad:
1 (6 oz. pkg.) quick-cooking wild rice (Uncle Ben’s is preferred; it comes with a seasoning packet)
1-3/4 cup water
1 tablespoon butter
1 (16-oz. can) artichoke hearts, drained, and quartered
¼ cup frozen green peas, thawed
1/3 cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
2 ribs of celery, thinly sliced
1 cup (cooked to medium-rare) venison back strap, thinly sliced
1/4 cup toasted pine nuts, for garnish

***Dressing:
3/4 cups light olive oil
1/4 cup cider vinegar
2 tablespoons parmesan cheese, grated
2 teaspoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, grated

METHOD

In a 1-quart pot with a lid, bring 1-3/4 cups water, rice, seasoning packet, and butter to a boil, while stirring well. Reduce the heat to low, cover, and simmer for 5 minutes. Remove from heat, and set aside, covered, for 10 minutes until water is absorbed.

Meanwhile, toast the pine nuts in a dry skillet over medium-low heat, just until lightly brown and fragrant, and set aside.

In a large non-reactive bowl, combine all the dressing ingredients, and whisk to emulsify. Once rice is done, add to the same bowl of the rice, artichoke hearts, peas, green pepper, green onions, celery, and venison backstrap slices, then toss well. Eat at room temperature by sprinkling the salad with the toasted pine nuts, and serve. – Enjoy!

This is an ultimate weekend dinner when youre busy, just place a frozen roast with its trimmings (at the times noted) into the oven, and your complete dinner is ready if you also make your rice ahead of time so it is ready when your roast and veggies are...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandras Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

~~~~~~~~~~~~


Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.