Venison -frozen

Venison is the only meat I can think of that is actually easier to prepare when still frozen. We can a lot (most) of our venison but do freeze all of the tenderloins and larger steaks.

Since I didnt grow up eating venison and didnt really get many chances to try it, I was convinced I hated it. Dales dad cooked it the first time I actually remember eating it and I was shocked that not only did it not taste terrible, I loved it! A while later I tried cooking some for our dinner and it was awful. Needless to say, it DOES matter how it is cooked and it took me a few times watching Dale before I figured it out well enough to make myself. (Though it was nice when I didnt know since that meant he cooked!) Venison is now one of our staples and every one of the children love it.

In a large (10") skillet -cast iron is best- melt 1 stick of butter. Add 1 whole onion diced or sliced (your preference) and garlic (fresh or minced and as much as you like- I do 2 or 3 cloves fresh). Cover and cook while you prepare the meat.

Take frozen venison steaks and slice them in thin medallions. It actually cuts easier while frozen and you also save the juice that way since it is frozen right into the meat. Sometimes I take them out an hour or so before cooking so they are easier to take out of the package. Other times I use hot water to loosen them.

Add the venison to the skillet, stir to mix together, cover, and simmer for an hour.

Stir occasionally but not necessary.

After abt 30 mins, test for tenderness. If still a bit tough, cook longer. If tender,leave uncovered and simmer, stiring often, until juices have mostly absorbed. Once the juices are reduced, it is ready!

Love served with a hot baked potao and cheddar cheesy broccoli.


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Kimchi Recipe (AKA Korean Sauerkraut)

This is the recipe I use to make my Kimchi.  As with everything I do, there were slight variations and alterations -left out the radish and used less salt for example.  Mine did fine in a tightly sealed mason jar -no airlock- though when I opened it on day 3, there was definitely good pressure.  (Oxygen in ferments can reduce the amount of probiotic benefit so try not to open them.)

Recipe is from my constant go-to book (and what I keep falling back to whenever I start looking at other nutritional diets and such):

Korean Sauerkraut/Kimchi

Makes 2 quarts

1    head cabbage (Napa), cored and shredded

1    bunch green onions, chopped

1    cup carrots, grated

1/2 cup daikon radish, grated (optional)

1    tablespoon ginger -freshly grated

3    cloves garlic -peeled and minced

1/2  teaspoon dried chili flakes

1    tablespoon sea salt

4    tablespoons whey (if not available, use extra 1 TBSP sea salt)

Place vegetables, ginger, garlic, red chili flakes, sea salt and whey in a large bowl and pound with a wooden pounder or meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

My notes:

I shredded my carrots and it worked fine but I think finer pieces would have tasted better.  

I do use whey in mine so can not say how it would taste with the extra salt instead.  

Make sure your bowl has as flat of a bottom as possible and if it is plastic, be careful as you pound the mix.  I cracked two of my plastic bowls so far from the meat hammer hitting the sides -oi!  

After pressing it into the jars as much as I can with the hammer, I then use my hand to press it again and level out the top.  Make sure your hands are very clean first!

The plastic mason jar lids work for this but I think I recommend using the two piece tops -with a ring- so that should too much pressure form, it will press up the top rather than blowing the glass jar.  (A 

Fido Jarwould be awesome for this and will be what I use next time.)  
You can use smaller amounts and do more jars if you need to -4 pints for example.  Follow all the same instructions.  

Butterscotch and Baked Oatmeal Recipes

I posted this on my 'food' blog but decided to post it here as well.  My sister asked for it and I was pleasantly surprised to be reminded I had already written it out!  ;-)

A note on the 'Butterscotch Oatmeal' recipe: We have started playing with this basic recipe and LOVE it.  Our current favorite is to add an apple -peeled and diced into small pieces- with the oats the night before and then adding about 1 tsp of cinnamon to the final cooking the next morning.  Super yummy.  Then one time I added some canned pumpkin (about 1/4c) and some pumpkin pie spice (maybe 1/2tsp) to the leftovers and made a pumpkin pie flavored baked oatmeal!

They are both very versatile and very forgiving.  Oh, and even better, very healthy!

Butterscotch Oatmeal

Ingredients:

2 cups Oats -Old Fashioned, Rolled

4 cups Milk/Water (I prefer 2c whole milk and 2c water)

1/4 cup 'Acid' -lemon juice, raw vinegar, cultured buttermilk, kombucha, yogurt, or kefir

1/4 cup Natural Sweetener (raw cane sugar is our fav but honey or maple syrup is good too)

2 teas Molasses

2 Eggs

1 teas Vanilla

Directions:

The night before: Mix in med to large pot the oats, 2 cups of liquid (1c milk and 1c water), and the 'Acid'. Cover and leave on the counter to soak overnight -at least 8 hours.

In the morning: Add the remaining 2 cups liquid (1c milk and 1c water), sweetener and molasses. Stir well and heat over medium heat until it starts to bubble. Turn down to simmer and cook about 2 minutes. Meanwhile, beat the eggs in a heat-proof bowl. Temper the eggs (add a little of the hot oatmeal at a time and stir quickly until the eggs are as hot as the oatmeal) and then add to the pot -stirring quickly and well to prevent eggs clumping.

Remove from heat, add vanilla.

Yummy with nuts, fresh fruit and/or cream!

Baked Oatmeal

Ingredients:

Leftover Oatmeal

Eggs

Milk

Directions:

Mix all ingredients and pour into a buttered baking dish. Can be baked immediately or refrigerated and baked later.

Bake 350* for about 30 minutes -until center is set.

What I do:

Let the oatmeal cool and then add 1-2 eggs and just enough milk to make it slightly runny and creamy and mix well. Sometimes I add fresh or dried fruit (blueberries, cranberries, apples, peaches, etc). Sometimes I add a touch of cinnamon, allspice or other spice (I love the 5-spice Chinese blend). You can also add a touch of pumpkin puree instead of the milk for a yummy variation.

I love this recipe as it spreads out 2 cups of oats for two breakfasts for all of the children!

A note on the 'Acid'.

Oats (and all grains) are coated with an enzyme that inhibits our bodies from digesting them properly. This same enzyme/acid protects the seed/grain while it is waiting to be germinated. When you soak the oats/grain in an acid as I mentioned, it breaks down the enzyme/acid and allows our bodies to fully digest and benefit from all the nutrients in them. This is why grains were almost always fermented by our ancestors -not only does it preserve the grains but it makes them much more healthy! If you want to learn more, here is one article to get you started: http://www.westonaprice.org/food-features/be-kind-to-your-grains