Tag Archives: celery

Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

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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).

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.