Als ich wisse das Morgen der Erde enden wuerde, immernoch wurd ich mein Apfelbaum pflanzen.

Even if I knew the world would perish tomorrow, I would still plant my apple tree. - Martin Luther

"Factory work's easier on the back, and I don't mind it, understand, but a man becomes what he does. Got to watch that. That's why I keep at farmin' although the crops haven't ever throve. It's the doin' that's important." Madison Wheeler in Blue Highways by William Least Heat Moon

Saturday, January 9, 2016

Winter Warm Up Recipes

My Dad blessed us with a freezer full of venison, and I've made two great warming winter recipes so far.  They're exactly what you want to come home to on a cold and snowy evening.  Bring on the winter.

Pizza Turn Overs

I browned and drained one pound of venison burger.  Then I added a jar of pizza sauce (I used what I canned this summer).  I divided pizza dough into eight small circles and then added about 1/2 c. of the filling.  I then folded them over to make turn overs. sprinkled parmesean cheese and greek seasoning on top, let it rise for 20 min,  and finally baked them at 400 for about 20 min.  We also fell in love with Buffalo Cauliflower and at the last two heads for our fall stash that way.  

Venison Goulash

I browned and drained a lb. of venison and dumped it into the crock pot.  I then added a quart of tomatoes and several peeled and chopped carrots.  I shredded about 1/2 a cabbage and added it to the top.  I then stirred in 1 t. smoked paprika (that's an important ingredient - don't skip it.  You can find great smoked paprika here) and 1 t. salt.  I let it cook in the crock pot on low all day.  Right before supper I made mashed potatoes.  I put a scoop of potatoes on one side of the bowl and ladled the goulash on the other side.  Serve this one with bread to sop up the left overs.

1 comment:

  1. The second one reminds me of my favorite comfort food...white beans with a side of mush (polenta to all you city folks).....YUMMM! Thanks for sharing food from the cellar and farm and not from the aisles of the grocery. Eating what we have and loving it is a lost art in America I fear.