Cast Iron Cookin
Cowboy Venison Swiss Steak recipe
1 1/2 pounds venison steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic salt
3 tablespoons butter
3 onions
1 stalk celery, diced
1 cup tomato sauce or beef bouillon
2 tablespoons Worcestershire sauce
Trim fat from meat and cut into serving size pieces.
Mix flour, salt, pepper, garlic salt and pound into steak.
Melt butter and brown meat. Add remaining ingredients, cover and simmer or bake at 325 degrees F for 2 hours, or until tender.
1 1/2 pounds venison steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic salt
3 tablespoons butter
3 onions
1 stalk celery, diced
1 cup tomato sauce or beef bouillon
2 tablespoons Worcestershire sauce
Trim fat from meat and cut into serving size pieces.
Mix flour, salt, pepper, garlic salt and pound into steak.
Melt butter and brown meat. Add remaining ingredients, cover and simmer or bake at 325 degrees F for 2 hours, or until tender.
posted by Wild Bill at 4:40 PM
6 Comments:
Filet Mignon with Merlot and Mushroom Sauce- by Clyde and Terryl Miller
14" Shallow Dutch Oven
Serves 9
Reduction:
1 - 750 ml bottle Merlot
2 - 14 ½ ounce cans chicken broth
1 - 14 ½ ounce can beef broth
Boil wine, chicken broth and beef broth in a 12" shallow dutch oven over high heat until mixture is reduced to 2 cups, about 1 hour.
9 - 1 ½ inch thick filet mignon steaks
2 tablespoons olive oil
Freshly cracked four-pepper blend
Real Salt
Sauce:
1/4 cup chopped shallots
1 teaspoon freshly chopped garlic
1 teaspoon freshly chopped thyme
2 cups sliced fresh brown mushrooms
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all-purpose flour
Heat olive oil in a 14" shallow dutch oven over medium-high heat. Sprinkle steaks on both sides with real salt and cracked four-pepper blend. Cook steaks until medium rare to medium (about 6 to 10 minutes on each side, meat thermometer reading 140 to 150 degrees). Transfer to a plate and cover to keep warm. Add shallots, garlic and thyme and mushrooms to dutch oven and stir for 30 seconds. Add 2 cups reduced wine mixture to dutch oven and bring micture to a boil, scraping up any browned bits. Mix butter and flour together in a small bowl. Add this mixture to sauce and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Place steaks back into sauce until ready to serve. Serve steaks with sauce over the top and extra sauce on the side.
Chicken Etoufee Recipe
Yield: 2 Servings
3/4 c Onion, half fine cut and
-half rough cut.
3/4 c Bell pepper, fine cut.
3/4 c Celery, fine cut.
3 Little green onions, fine
-chop.
1 lg Clove garlic, fine chop.
2 ts Cajun chicken spice
-mixture.
3 Pats butter.
3 tb Dry roux.
3 c Chicken broth.
2 Chicken breasts.
Pre cook the chicken breasts in micro wave for about 10 minutes on
high. Set aside to cool. When cool, pull into strips about the size
of a small finger. (You could use an equal amount of leftover roast
chicken.)
Singe the rough cut onions in cast iron skillet over medium high
heat. When lightly browned (3-5 minutes). Add the rest of the
vegetables, the garlic and the spices. Add butter and sizzle over
medium heat until the vegetables are limp, about 5 minutes. Stir in
the dry roux. Then stir in the chicken broth and simmer uncovered
over low heat for 15 min. Add the chicken and continue to simmer for
another 10-15 minutes. The sauce should be about as thick as a thin
gravy.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE Follow same recipe except: use one small package
shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease
spice amount to 1 teaspoon Cajun chicken mix. decrease roux to 2
tablespoon decrease butter to 2 pats decrease broth to 1 cup. Do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes.
You can serve this etoufee with a loaf of french bread if desired
Sounds like good eating WB. Pounding in the flour mixture, reminded me of an ol' ranch cook that used a wooden mallet that he had driven horseshoe nails into the pounding surface. He also would take an old spur and run it across the meat before hand, punching it full of holes.
Ah..memories of a misspend youth.
Papa Ray
Wild Bill, I love the taste of most anything that is cooked in a cast iron pot or skillet. There's just something that the cast iron makes it better. I have never seen a pone of cornbread come out right in nothing but a cast iron skillet.
Here's one of the best venison recipes that I have ever had. It's not cooked in cast iron but a casserole dish although it would be better to brown it in a cast iron skillet. I thought you might like to try it.
Deer Cube Steak and Gravy
1 pack of deer cube steak
1 can cream of chicken soup
1 can cream of mushroom soup
1 egg
1 cup milk
1 cup water
1 cup flour
¼ cup corn oil (Mazola)
Garlic Powder
Red Pepper Flakes
Cut cube steak into bite size pieces. Sprinkle steak with garlic powder and Red Pepper flakes. Dip steak in milk and egg mixture. Drop the steak in a bag with flour. Place the steak in a frying pan and brown on both sides. Medium heat works the best. After the steak is browned, place the steak in a casserole dish. Mix mushroom soup and chicken soup with a cup of water. Pour soup over the steak. Cover the casserole dish with aluminum foil and place in pre-heated oven at 400 degrees. Cook for 45-60 minutes and serve.
Great stuff guys. Talking about cast iron skillets and cornbread, when I was traveling the SW back in the day, I always had a CI skillet with my gear and grub. One of my favorite dishes was skillet cornbread, which my Mama called Hoe Cakes (cuse you could make them on the blade of a hoe on an open fire.) Or so she told me.
On your fire, warm up some water (and milk, cept I never had any milk) pour in in a bowl of salted and peppered cornmeal, just enough to make a thick soup. Then let it sit for an hour or so, while you drink beer and look at the sky and the passing traffic.
Put your skillet on, get it pretty hot, throw in a little crisco, spoon in a few table spoons of your cornbread mix, brown it on one side and turn over.
Then eat with what ever else you might cook. A lot of times, I didn't have anything else to cook, but this would stop my stomach from hurting.
I usually would cook up a bunch, to eat while riding, so as to make extra time on the highway.
A variation I found out by accident is to take crushed pigskins (or chopped peppers or what ever else is laying around and you think might work) and mix in with the cornbread.
Makes them extra good.
Papa Ray
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