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Recipes

Discussion in 'The Great Outdoors' started by onlychevy6, Mar 22, 2007.

  1. onlychevy6

    onlychevy6 1/2 ton status

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    Location:
    Hockley, Texas
    CARNE GUISADA (Venison, elk, feral hog)2 pounds venison, elk or feral hog meat, cubed and seasoned
    ½ cup seasoned flour
    3 tablespoons olive oil
    1 package (1.25 oz.) onion soup mix
    1 can Cream of Mushroom soup
    3 green onions, minced
    1 can (14 oz.) beef broth
    ¼ cup salsa
    Place meat in plastic bag with seasoned flour. Shake well to coat. Heat oil over medium-high heat in large cast-iron skillet or Dutch oven. Brown coated meat, turning often. Reduce heat to medium-low. Mix remaining ingredients in a bowl and pour over browned meat. Stir well, cover and simmer for about an hour. Serve with warm flour tortillas, over mashed potatoes, or with cooked rice. (Goes good with Cajun dirty rice)
     
  2. onlychevy6

    onlychevy6 1/2 ton status

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    Location:
    Hockley, Texas
    Carne Guisada Cuban Style (Beef, Venison, Elk, Moose, Feral Hog)


    Carne guisada con plantanos (beef & plantain stew)
    Categories: Meats Soups/stews Ethnic
    Yield: 6 Servings

    ½
    cup
    Pure Spanish olive oil

    2 ½
    pounds
    Boneless chuck, cut into 2-inch chunks

    1
    large
    Onion, thickly sliced

    1
    large
    Green bell pepper, seeded and diced

    4
    each
    Cloves garlic, finely chopped

    2
    cup
    Drained and chopped canned whole tomatoes or

    4
    each
    To 6 medium-size, ripe tomatoes, coarsely chopped

    1
    cup
    Dry sherry

    1
    cup
    Cuban Beef Stock (see CUBA03.TXT)

    1
    tablespoon
    Salt

    1
    tablespoon
    Spanish paprika (available at gourmet shops)

    ½
    teaspoon
    Freshly ground black pepper

    ¼
    teaspoon
    Cumin seeds, crushed in a mortar


    pinch
    Of dried oregano

    1
    each
    Bay leaf

    3
    medium
    Plantains of medium ripeness (yellow with
    Black spots)

    2
    tablespoon
    Finely chopped fresh parsley

    1
    each
    In a large, heavy-bottomed casserole, heat the oil over medium


    heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring, until the onions are lightly browned, 4 to 5 minutes. Add the remaining ingredients, except for the plantains and parsley, cover, and simmer 1 1/2 hours, stirring frequently. Add more stock if necessary. 2. Cut the tips off the plantains, peel, and slice 1 inch thick. Add them to the casserole and cook over low heat, until the plantains are tender, another 20 to 30 minutes. Transfer the stew to a serving bowl, sprinkle with parsley, and serve hot. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew
     
  3. blazindorito

    blazindorito 1/2 ton status

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    Location:
    Southern California
    Best way to cook pork chops from the hog you killed is marinate in Italian dressing anywhere from 30 minutes to overnight. They taste good. Almost forgot season them with what you want and Italian Dressing. MMMMMMMMMMMM.... then lick your index finger and then the 3rd one and your done. Like Tony the Tiger say's, "They're GGGGRRRRRRRREEEEEEAAAAAAATTTT"
     
  4. onlychevy6

    onlychevy6 1/2 ton status

    Joined:
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    Location:
    Hockley, Texas
    LOL... Let me know when you go bow hunting again. Maybe we could meet up.
     

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