Farm House Recipes

My friend, she is actually more like my sister,  is always finding and sharing recipes with me.  Some of them I just have to share with you.  This is such a great dish that I had to share.  As you know I am all about easy and this is it!!!!  You can substitute the ground beef with and ground meat, my favorite of course would be ground venison. Thank You Ms Faye for sharing this find with us.

Try it once, and you'll never go back to your old way of cooking it! So Moist .. My family begs for it ~ Debbie Ingredients: 2 lbs ground beef 2 eggs, beaten 3/4 C milk 1 tsp salt 1/2 tsp pepper 3 slices bread, crumbled or torn into small pieces 1/2 C diced onion 1 envelope dry Ranch Dressing mix 1/2 C ketchup Directions: Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours. By: Debbie Johnson East

  My friend Faye shared this recipe with me the other day and it is great!!!  She always makes the best food.  I love her and her Mom!  This is a thick almost salsa type soup great over corn bread or corn chips.  You can adjust the recipe to fit your families taste. Taco Soup   1 lb lean ground beef ( turkey or venison) 1 onion, chopped 1 pkg taco seasonings 1 pkg dry Ranch seasonings   1 large can diced tomatoes, undrained 1 can Rotel tomatoes, undrained 1 can black beans 1 can pinto beans 1 can whole kernel corn 1 can cream corn Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

These are my two favorite jerky reci pes.  Hope you enjoy!! 1/2 c. liquid smoke 1/2 c. Dale's steak sauce 1/4 c. soy sauce 2 tbsp. pepper   About 1 lb. deer meat, cut up in thin strips, 1 in. wide and not very thick Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees. 4 lbs. meat 2 bottles Teriyaki sauce 1 bottle soy sauce Black pepper to taste   Cut meat into long strips 3/4-inch thick. Place Teriyaki sauce and soy sauce in large bowl; mix with meat and refrigerate for 24 hours.

These are the post for where the following recipe's can be found:  Southern Pecan Pie    October 28, 2010  Aunt Dessie's Peanut Butter Cream Pie is September 25, 2010 Potato Candy              November 11, 2010 Granny's Western Baked Beans     October 2, 2011

The time is drawing near for pulling out all of those favorite venison recipes!  There is absolutely nothing you can't make with the right cut of venison.  Keep in mind that proper cleaning of you meat is the key to having something good to eat and a stringy, terrible tasting mess.  You or your processor should remove the thick outer layer that protects the beautiful, delicious meat that we love so well.  Venison is one of the leanest of all red meat.  Totally organic, without any growth hormones or additives.  Enjoy the hunt and the food!!

1 to 1 1/2 lb of venison loin or substitute-cut into 2x1x1/4 inch strips 1      bag of frozen stir fry vegetables 1/2   cup Kikkoman stir fry sauce 1/2   cup water Spray a 12 inch skillet or wok with olive oil.  Brown meat quickly to prevent drying out.  (if you use another cut of meat, soak in meat tenderizer for at least 2 hours) Place meat in a covered dish and add veggies to same skillet.  You will need to add 1/2 cup water to veggies and cook until tender crisp.  Add meat and stir fry sauce cook until hot. (about 5 min) Serve over rice or with potatoes.