Tag Archives: beef broth

Venison Liver and Onions

28 Oct

Venison Liver and Onions

  • Butter and lard
  • Fresh venison liver, rinsed
  • 1 to 4 onions, cut in half and sliced
  • 5 stalks celery, cut into 3″ long pieces (optional)
  • 1 c. flour (used einkorn)
  • 1 to 2 tsp. sea salt
  • 1 to 2 tsp. paprika
  • 1 to 2 tsp. garlic powder
  • 1 to 2 tsp. beef base (used better than bouillon)
  • ~1/2 c. water

Slice the venison liver into thin strips (can remove skin before hand if you want less chewy pieces, but not necessary). Place in medium sized bowl and cover with buttermilk. Set in refrigerator for at least one hour.

Saute the onions and celery in 2 Tbs. butter until soft (about 10 min) in a large deep pan. Remove and set aside.

Place the liver strips in a colander and drain. Whisk together the flour, salt, paprika, and garlic powder. Coat the strips with the flour mix (can use gallon bag to shake, can dip, etc…). Heat 2 Tbs. butter and 1 Tbs. lard in the large pan over medium high heat. Cook the liver strips, stirring occasionally. When the flours sticks to the bottom of the pan a bunch, add water and beef base. Add the cooked onions and celery. Cook until liver is cooked through (15 min. should do it).


Stuffed pepper stew

6 Feb

Stuffed pepper stew

  • 1 lb. ground meat (beef, turkey, or bison)
  • 1 to 2 bell peppers (green, red, or orange), chopped
  • 1 c. onion, finely diced
  • 1 tsp. garlic, minced
  • 1 (29 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (14 oz.) can beef broth (or chicken)
  • 1 Tbs. thyme
  • 1/2 tsp. dried sage
  • 1 bay leaf
  • 1 c. rice or barley (cooked)
  • 1 tsp. sea salt

Brown the meat in a large stock pot. Remove. Saute the pepper, onion, and garlic (do not brown). Add the tomatoes, salt, tomato sauce, beef broth, herbs, rice, and the browned meat.  Simmer on low for at least an hour.

Beef and liver meatballs in beef cream sauce

12 Mar

Beef and liver meatballs

  • 2 Tbs. unsalted butter
  • 1/3 c. onion, minced
  • 2 cloves garlic, crushed and minced
  • 1/2 tsp. freshly ground allspice
  • 1 tsp. sea salt
  • freshly ground black pepper
  • 1/2 c. milk
  • 1 tsp. Worcestershire sauce
  • 1 c. breadcrumbs
  • 1 lb. ground beef
  • 1/4 lb. beef liver
  • 1 large egg

Saute the onion in the butter for ~3-5 min.  Add the garlic, salt, pepper, allspice and cook for another minute, then add milk and Worcestershire.  Heat until warm then set aside to cool.  When cooled, add the breadcrumbs and set aside to soak for about 5-10 min.

Put the beef liver in the food processor and pulse until minced.  Add the ground beef and pulse a few times until mixed.  Combine the egg, beef mixture, and breadcrumb mixture in a large bowl, mixing with your hands and fingertips.  Can set in the fridge until ready to brown.

Make little one inch meatballs.  Brown the meatballs in a cast iron skillet set on medium (on two sides is good).  To finish cooking, set on baking sheets and cook at 400 degrees F for 20 min.  Serve with beef cream sauce on rice.

Beef cream sauce

  • 2 Tbs. unsalted butter
  • 2 Tbs. cornstarch
  • 1 1/2 c. beef broth
  • 1 tsp. Worcestershire sauce
  • 2 Tbs. dried parsley or 1/4 c. fresh
  • 1/4 tsp. freshly ground allspice
  • 1/4 c. kefir
  • 1/4 c. heavy cream

Melt the butter on low in a pan.  Mix a little of the beef broth with the cornstarch then add that mix to the rest of the broth, also add in the allspice.  Pour into the pan and cook on med.-low until the sauce simmers and thickens.  Add the parsley, Worcestershire sauce, kefir, and heavy cream.  Gently heat until warm.