Tag: onion

Venison Vegetable Teriyaki

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Teriyaki is a great Asian sauce that is both sweet and savory. Like American Barbecue, Asian Teriyaki can either be a wet sauce or a cooking style, and in this case, I made and used the sauce style. I diced up extra vegetables I had, broccoli, cauliflower, carrots, celery, peppers, and onions, to use as my vegetables in this dish. I also sliced venison for my meat, but slicing a steak or two will accomplish the same thing. I served this dish over rice. This recipe made 5-6 adult sized servings.

Venison Vegetable Teriyaki Recipe CardDownload
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What You Will Need

  • 3 Cups Cooked White Rice
  • 2 Tbsp Oil
  • 2-3 Cups Diced/Sliced Veggies
  • 1 lb Sliced Beef/Venison
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 2 tsp Garlic, minced
  • 1 tsp Ground Ginger
  • 1 tsp Mustard powder
  • 1 Tbsp Vinegar
  • Wok
  • Small Bowl

Directions

  1. Heat wok over medium heat, add oil and veggies. Add additional water as needed until all veggies are tender. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth. Add meat and cook for 6-8 minutes, or until fully cooked.

2. Once cooked, add sauce and cook until sauce is thickened. Plate rice, then place teriyaki mixture over top.

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Vegetable Venison Soup

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Vegetable venison soup is a vegetable soup with some meat to make it a hearty meal. This soup is not a side dish, but the center of a meal. Healthy and tasty, this recipe is a great use of any leftover veggies you may have. When I made this soup, I used venison slices. Though the venison tasted fantastic, it was hard to eat in bigger slices, but dice into bite-sized pieced before cooking or before transferring to the soup. Otherwise, this soup tastes more of vegetables and less of meat making the dish a light and filling meal. This recipe made 5 adult sized portions.

Vegetable Venison Soup Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter/Oil
  • 1/2 Cup Diced Celery
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Onion
  • 1 1/2 Cup Diced Potatoes
  • 5 Beef Bouillon Cubes, or equivalent
  • 1 1/2 Cup Cut Broccoli
  • 1 1/2 Cup Cut Cauliflower
  • 1/2 Cup Diced Bell Pepper
  • 1 lb. Diced Venison
  • 2 Tbsp Worcestershire Sauce, to Taste
  • Large Dutch Oven
  • Large Frying Pan
  • Cutting Board and knife

Directions

1. Start by placing the dutch oven over medium heat. Add oil, celery, carrots, and onion. Cook for 5 minutes stirring often. Add 5 Cups water and all bouillon cubes. Add Potatoes, broccoli, cauliflower, and peppers. Simmer for 10 minutes then remove from heat.

2. Set frying pan over medium high heat. Once pan is hot, add venison. Stir frequently and cook for 5 minutes until everything is fully cooked. De-glaze pan with 1 cup of water then add meat and water to vegetable soup base. Return to a boil and cook until potatoes are tender and everything is hot. Add worcestershire sauce to taste, then plate and serve.

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Cheese Steak Sandwiches

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Cheese steaks are classic and great for parties or just a quick dinner. For this recipe I used thin sliced venison, but beef would work just as well. I also had just run out of lettuce, so there is only a tomato on this these sandwiches. Otherwise, the process is very straight forward. If you have any questions, feel free to ask them below! This recipe makes 4 sandwiches, 2-4 adult sized portions.

Cheese Steak Sandwiches Recipe CardDownload
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What You Will Need

  • Thin Cut Steak (if doing at home, best to cut while still frozen, then let thaw), about 1 1/2 Pound
  • 1/2 sliced Onion
  • 1/2 Tbsp Oil
  • 1/2 Sliced Tomato
  • 1/4 Cup Mayo
  • 2 Cup Shredded Lettuce
  • 8 Sliced of Toast
  • 4 Slices of Cheese
  • Large and Small Frying Pan

Directions

1. Start by placing small frying pan over medium-low heat. Add your oil and your onion. Stir every 1-2 minutes. Place your large frying pan over medium heat. Add your steak and cook 3 minutes on each side. While that’s happening assemble your sandwiches, toast and cheese, then toast, mayo, lettuce, and tomato on top. Once the onion and steak is cooked, place steak and onions on cheese, then top with tomato, lettuce, and top toast.

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Bacon Parmesan Penne Pasta

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This bacon parmesan penne pasta is full of flavor and very filling. Despite the oil, this dish is not a heavy dish, however it is also a good idea to serve with a veggie on the side. What more is there to say? Cook the pasta until al dente, make your oil sauce with onion and bacon, add your pasta then cheese, stir and serve. This dish isn’t healthy enough to eat everyday, but if you are in the mood for something a little unhealthy, this is a great meal and oh so tasty! This recipe made 5 adult sized servings.

Bacon Parmesan Penne Pasta Recipe CardDownload
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What You Will Need

  • 1/2 lb Bacon
  • 8 oz Penne Pasta, 1/2 box
  • 1/2 Onion, diced
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 1/4 cup Parmesan
  • Baking Sheet
  • Small Frying pan
  • Large Saucepan
  • Large Mixing Bowl

Directions

1. Heat oven to 350 F. Place Bacon in a single layer on baking sheet(s), and once oven is heated, bake for 20 minutes. Heat a small frying pan over medium heat, add butter, oil, and onion, and cook until caramelized. Transfer onions to mixing bowl.

2. Fill large saucepan 3/4 with water, and place over medium heat until boiling. Add Penne and cook 11 minutes or as directed on package. Strain and transfer to mixing bowl. Dice cooked bacon and add to mixing bowl, also add 2 Tbsp bacon grease to pasta. Add Parmesan, then stir and serve.

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Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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