The mornings are starting to feel crisp, its still summer but fall is just around the corner. Which means its almost hunting season in our home. Hunting in our home is not just going out to harvest an animal for the freezer. Its enjoying the outdoors, and the excitement of what animals we will see that day, watching the leaves change color, camping, spending time at the family cabin and with family….
This has been my best gardening year yet! It is growing and producing like crazy. I almost cannot keep up!
This was my first year growing soon new items, broccoli, cauliflower, brussels sprouts and tomatillos and they are all doing so well! I may have planted way too many, but good thing you can freeze or can most of them!
The other night for dinner I made an elk stir fry with garden snap peas and broccoli, wow the flavors were amazing, its crazy the taste difference is when produce is fresh and grown yourself. Another plus is the grocery bill has been quite a bit less, since I have been harvesting from the garden.
Another first this year was growing garlic; my mother in law gave me a box to plant in the fall. I harvested it last weekend, and produced 183 bulbs! My garage smells like a garlic factory but it will keep the vampires at bay.
- 500g venison steak, you can use beef or pork, cut into strips
- 1 tbsp gluten free soy sauce
- 1 tablespoon cooking oil
- 1 head of broccoli florets
- 1 cup snap peas
- 2 cloves garlic, finely minced
- 1 teaspoon cornstarch
- 1 tsbp gluten free soy sauce
- 1teaspoon sesame oil
- 1 1/2 tablespoons oyster sauce, gluten free
- 1 tsp brown sugar
- 1 teaspoon rice wine vinegar
- Salt & black pepper to taste
- 1/2 cup chicken broth, I use homemade
- In a medium bowl, add the strips on meat and 1 tbsp of soy sauce. Let sit for 10 to 30min
- Steam the broccoli & peas for 10min, then immediately rinse under cold water & set aside
- In a small bowl mix together the remaining ingredients & set aside
- Heat a non stick pan or wok on high heat, add cooking oil. The pan needs to be hot enough that you start seeing a little bit of smoke rising; quickly add the meat to the pan. You want the meat to spear & brown cooking until the meat is no longer pink. About 1 to 2. Note wild game usually has a lot more water in it. Drain the water off, then pour in the sauce. Stirring constantly, until the sauce boils and thickens - about 30 seconds. If the sauce gets too thick add more water or broth. Stir in the veggies and mixture.
- Serve immediately over rice or noodles & garnish with green onions
This tomato sauce uses canned tomatoes, I will post another recipe that uses fresh tomatoes another day. Its super easy to make, and handy when you have the canned items in your pantry. Its perfect for a cool fall or winter day.
- 2 tbsp olive oil
- large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- handful of fresh basil & oregano
- can of mushrooms
- can tomato paste
- 1/2 cup red wine
- 28oz can diced tomato
- 28oz tomato sauce
- 1 tbsp balsamic vinegar
- 1 bay leaf
- chili flakes
- salt & pepper to taste
- Pre-heat the oven to 300F
- In a large oven proof pot or dutch oven, heat olive oil. Add onions, celery, garlic, mushrooms. Cook for about 5min to allow for the flavors to come, stir often. Add the fresh herbs, stir & cook for 2min.
- Add the tomato paste, stir & cook for about 3min. it will brown & somewhat stick to the bottom of the pan, thats ok just don't let burn. Add the wine, and scrap the brown bits from the bottom of the pan, cook for about 3min.
- Add the remaining ingredients, stir, taste, adjust the seasoning to your liking.
- Place pot in the oven for a couple of, hours to allow for the flavors to come together. Stir a couple of times.
- Serve with your favorite pasta
I’m always looking for quick tasty meals for week nights and of course they need to be healthy!…
Hope you are having a fantastic week!
Another food that I love is eggs, but I’m currently trying to limit my intake of them, as it is another one that showed up as a sensitivity. I have some crazy health issues going on lately and if it is as simple as not eating a certain food, I will give it a go!…
This salad is easy to make, it is so colorful and full of flavor, it can be eaten on its own or add grilled chicken or shrimp. You can add any veggies or herbs that you have in your fridge, the recipe is just a guide, create your own combo! …
Homemade coconut milk, sounds complicated to make, the hardest part is cracking opening the coconut. Grab a hammer and a screwdriver, and stab the coconut in the eyes to drain out the coconut water. …
It has been way too long since I posted, we were busy deer hunting but now that hunting season is over and we harvested a lovely whitetaiil deer let the posting resume!
Everyone thinks making gnocchi is super hard, but this recipe is so easy to make anyone can make gnocchi! I use squash in my recipe, i usually use kobacha squash, as I grow them in my garden., but you could use butternut, acorn, pumpkin.
This was one of the first recipes I created I haven’t made it in a long time, as I mentioned in a couple of posts, my husband hates cheese, yes really, its almost a sin….