Archive for January, 2013

Venison or Beef Stew


Venison or Beef Stew

This recipe makes a nice hearty stew with amazing flavor!

1 1/2 lbs meat (venison or stewing beef)

Olive oil



Onion (chopped)

Bay leaf

Red wine

Beef Stock

Carrots, Potatoes, Fresh or Frozen Green Beans

Saute the chopped onion in a couple of Tbsp. of olive oil in a dutch oven (large pot) until limp and just starting to brown.

Trim the meat and cut into cubes (approx. 1 to 1 1/2 inches)

Then coat the meat pieces with flour

Add the floured meat to the hot dutch oven

Sprinkle generously with paprika

Saute until meat starts to brown (taking care not to let it start burning)

Add enough red wine and beef stock to cover completely with another inch or two above the meat

I use about equal parts wine to stock

Add Bay leaf

Cover and cook on low heat for about 3 hrs.

When the meat is very tender, add sliced carrots (about 3 or 4) and a few chopped potatoes (about 3)

Add fresh cut green beans or a small frozen package.

Allow to simmer on low until veggies are just crisp tender (maybe about 15 mins. on low)

Serve with or without a touch of sour cream.







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Chicken or Veal Marsala


This is one of my very favorite meals! It’s so easy to throw together and very tasty!!

1 Package of boneless, skinless chicken breasts (about 4)

Fresh Thyme

Fresh Garlic (a clove or two to taste)

Marsala cooking wine (you can find this in the grocery store near the vinegars)

Fresh mushrooms (you can use button or baby bella or a combination)

Flour to coat













Slice the chicken breast in half lengthwise.

Put between two sheets of wax paper

Beat the dickens out of it!!!!!! (until it is nice and thin)

Coat the chicken with flour

Slice the mushrooms

Pull of the thyme leaves then chop

Chop, slice or press the fresh garlic

Put oil in large skillet pan and heat until it sizzles when you put the chicken in

Let it sizzle on one side for a few minutes (maybe 4 or 5)

then turn it over and sizzle on the other side a few minutes

Pour the marsala in while it is still very hot

It will steam and bubble

Sprinkle mushrooms, garlic and thyme over the top

Let it reduce down just until there is a little thicker sauce around all the chicken

Pour chicken with sauce over some Jasmine rice.

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