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Tuesday, July 15, 2014

Venison Stew & Chicken Pie Recipe ( Free eBook)

, pixabay,cc

One of the ways in which people can enjoy cooking is through Down Home cooking. There are actually varied down home cooking meals and recipes that you can choose from. Some try their constant favorite or try a new one. Enumerated below are just some of the recipes of Down Home cooking that you may want to try yourself. Of course, the recipes of Down Home cooking are not limited to the ones listed below.

Venison Stew

  • 4 slices of bacon, cut into half inch pieces
  • 2 cups of water
  • 1 pound of boneless venison, cut into one inch cubes
  • 1/2 tsp. of salt
  • 1 cup of red wine
  • 1/4 tsp. of dried marjoram leaves
  • 1/4 tsp. of dried thyme leaves
  • 1/4 tsp. of pepper
  • 1 piece of large potato, cut into one-inch pieces
  • 4 ounces of pearl onions
  • 2 medium-sized carrot, cut into one-inch pieces
  • 1/2 cup of cold water
  • 1/2 tsp. of browning sauce, ( optional)
  • 3 tsp. of Gold Medal® all-purpose flour
  • 2 tbsp. of chopped parsley

  1. Cook the prepared bacon in a four quart Dutch oven using a medium heat. Stir occasionally until the bacon is crisp. Remove the bacon from the oven using a slotted spoon while reserving the fat in the Dutch oven. Drain by using paper towels. Set aside.
  2.  Cook the venison in the reserved bacon fat using again medium heat for about seven minutes. Stir occasionally until the venison is brown. Stir the wine, two cups of water, marjoram, pepper , an thyme all together. Heat until it boiled then reduce the heat. Cover it and let it simmer for about two hours or until the prepared venison is tender.
  3. Stir in carrots, onions , and potato. Heat until it boils and then reduce the heat. Cover it and let it simmer for about thirty minutes or until the vegetable and tender.
  4. Shake the flour with the 1/2 cup of cold water in tightly sealed container. Stir it into the stew gradually. Also, stir in the browning sauce. While stirring constantly , heat until it boils. Boil for one minutes. Lastly, sprinkle with parsley and bacon.

Upside Down Chicken Pot Pie
  • 1 1/4 pounds of boneless and skinless chicken thighs
  • 1 tsp. of instant chopped onion
  • 1 piece dried bay leaf
  • 1/4 tsp. pepper
  • 1 jar of chicken gravy
  • 2 medium-sized celery stalks, cut into half-inch slices
  • 2 1/4 cups of Original Bisquick® mix
  • 2/3 cup of milk
  • 1 bag of Green Giant® frozen mixed vegetables

  1.  Place the prepared chicken into a 4 quart slow cooker. Top it with bay leaf, onion , gravy , and pepper. Also, place the celery on the gravy.
  2.  Cover it and cook for about eight to ten hours using the Low heat setting.
  3.  At around thirty minutes before serving it, bake eight biscuits by using milk and Bisquick mix as instructed in the package.
  4. Stir the prepared frozen vegetables into the chicken mixture. Increase the heat setting to High. Cover it and cook for around  15 minutes. Remove the bay leaf.
  5.  Split the baked biscuit and place on a tart pan or in soup bowl before serving the dish. Put about 3/4 cup of the chicken mixture on top of the biscuit.

 Venison & juniper stew |





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