How Venison is ACTUALLY cooked by a PRO Chef
Learn how to Pan fry Venison. This video will teach you how to cook a Loin of Venison perfectly. Venison is a delicious and very healthy lean meat that is very easy to prepare and cook and is a great alternative to a Beef Steak
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
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How to prepare Traditional German Red Cabbage?
Authentic traditional German red cabbage is a delicious dish with its uniquely sweet and sour flavors, accented with delicately spiced cloves and juniper berries. It’s a standout side dish that uses shredded red cabbage and diced apples to create a vibrantly colored, fork-tender mouthful you’ll never forget. If you don’t have red cabbage, you can also make this dish with green cabbage. It isn’t as beautiful or vibrant. However, it is still delicious. If you can’t find Juniper Berries, substitute dried Rosemary, Cardamon Seed, or Caraway seeds for the Juniper Berries.
EQUIPMENT
????1 Dutch Oven:
INGREDIENTS
????1½ lbs red cabbage thinly sliced:
????4 tbsp butter:
????1 med onion finely diced:
????1 large apple chopped fine:
????3 whole cloves:
????3 juniper berries:
????1 bay leaf:
????1 tbsp brown sugar:
????1 tsp salt:
????¼ cup red wine vinegar:
????½ cup vegetable broth:
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PA DUTCH SWEET & SOUR RED CABBAGE
This is another wonderful dish I had growing up. My mom and grandma made it and all the Amish families around us made it. I'm using a recipe by Lori Fogg, who has the best blog ever, A Coalcracker in the Kitchen. I'm sharing the link here. This is delicious, cheap and easy! Trifecta win!
It's also CIW (Cast Iron Wednesday, check out the other's channels as well! CIW was started by Native Tearz ----
Shovelhead8--
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PA DUTCH SWEET & SOUR RED CABBAGE
INGREDIENTS
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed brown sugar
10 cups red cabbage, shredded
2 bacon strips, diced
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
DIRECTIONS
In a large bowl, stir the cider vinegar and sugars until sugars are dissolved.
Add cabbage; toss to coat. Set aside for 10 minutes.
Meanwhile, in a large frying pan or dutch oven with lid, cook bacon over medium heat until crisp.
Remove bacon to paper towels to drain.
the drippings left in the pan, saute apple and onion until tender, 5 to 10 minutes.
Stir in water and cabbage mixture.
Bring to a boil. Reduce heat; cover and simmer for 35 to 40 minutes.
Stir in the remaining ingredients.
Simmer, uncovered, several more minutes or until cabbage is tender.
Sprinkle with reserved bacon before serving.
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Putenkeule mit Sauerrahmsoße der Provence, Putenkeule mal anders
Putenkeule mit Sauerrahmsoße, Putenkeule mal anders. Die Sauerrahmsoße mit Kräutern der Provence schmeckt sehr lecker. Putenkeule, Dazu gibt's Blaukraut und Kartoffelknödel. Mahlzeit und viel Spaß.
Zutaten:
1 Putenkeule
1 Zwiebel
1 Karotte
1 Lauch
1,5 EL Mehl
250 ML Sauerrahm (1Becher)
Fetter Spick Speck oder Bacon
Salz, Pfeffer, Knoblauchpulver, Kräuter der Provence
frischer Rosmarin
Viel Spaß beim kochen.
Ich freue mich über Dein Feedback.
Liebe Grüße
Der Buschkoch ♨
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German Pork Roast
How to make Schweinebraten - German Pork Roast with Crispy skin.
Cooking with Beer
Full recipe:
Pot Roast in a Lodge Dutch Oven | The Best Pot Roast Ever!
Pot Roast in a Lodge Dutch Oven | The Best Pot Roast Ever!
A little about where the Pot Roast came from. First, the term “Pot roast,” used for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, According to the American chef, cookbook author, teacher, and television personality James Beard, French immigrants to New England brought their cooking method called à l'étouffée for tenderizing meats to the US mainland. Later immigrants who came from Germany to Pennsylvania and the Mid West cooked Sauerbraten (the onions below will help create the sweet flavor) and marinated roasts, larded and slow-cooked for taste and tenderness. Now we're taking it to a whole new level. We're using blends of vegetables, peppers, and acids to reach new flavor profiles. I bet we could prepare fifty-two pot roasts and each time make a change and not run out of ideas.
One quick note about the searing process. The searing process doesn’t hold moisture in, as cooks once believed, but it does create fond which helps create a wonderful flavor. The fond build-up is a reaction called the Maillard reaction, where proteins break down and carbohydrates caramelize. Once the fond builds up, and your meat is browned you need to reduce the temp to prevent burning the fond. Make sure you sear all around the edge and both sides. Be careful not to char the meat. (See Step 5)
One thing I did not do that my mom and grandfather used to do is stuff garlic into the roast. I am used to that flavor and wanted to see how adding the garlic an hour into the cooking process affects the flavor. So we will see in just a few hours. Stay tuned.
Ingredients:
1 lb of lard (I did not use lard)
1 - 3lb Chuck Roast
1 - Whole Leek (cut the green leaves off)
1 - Red Onion (I used 1/2)
1 - Sweet Onion (sliced)
1 - Shallot (cut in half)
6 - Green Onions (2 chopped)
3 - Carrots (cut in three and quartered along the long axis)
12 - Baby Portobello Mushrooms (4 whole the rest sliced)
2 - bags of golden baby potatoes
1 - Clove of garlic sliced (I add in halfway through)
1 - Green Belle Pepper sliced
1 - Red Belle Pepper sliced 1/2 cup of water Salt and ground black peppercorn to taste.
Tools:
1 - Wooden Cutting Board
1 - Bubba Blade 7” Santoku Knife
1 - Breville Control Freak
1 - Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven
1 - Wooden Spoon
1 - Stainless Steel Tongs
1 - Small stainless Prep Bowl
2 - Large Stainless Prep Bowls
1 - Stainless Prep Tray (off camera)
1 - Butcher BBQ Digital Thermometer
Directions:
Step 1: Clean and prep all your raw vegetables. (this includes peeling and cutting) Also, turn on the Breville Control Freak and warm up the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. Set the temp to 350℉. Preheat your oven to 300℉.
Step 2: Wash all your tools and work area.
Step 3: Pre-season your roast to your liking.
Step 4: Once the Breville Control Freak reaches 350℉, you can start searing the roast in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. (all sides) Once the steak is seared on all sides. Remove it to a clean plate and let it rest.
Step 5: Now you can put 1/4 of your cut-up vegetables in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven and add about a 1/2 cup of water to help release the fond. Then add the sliced Baby Portobello Mushrooms. Using the wooden spoon stir to help release the fond and the water should start turning brown. Once this is done, reduce the temp on the Breville Control Freak to 205℉ and let it keep the vegetables warm.
Step 6: If you are using lard, then wrap the lard around the roast. Now place the remaining vegetables and carrots in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven and mix in some Baby Portobello Mushrooms and Baby Golden Potatoes. Added the chopped-up Leeks last. The idea is to fill the empty space in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. This will help hold the heat and create the gravy. (sweats the vegetables, carrots, and potatoes.)
Step 7: Once your oven reaches 300℉, place the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven inside for 5 to 6 hours. (checking every hour to see what the roast internal temp is)
Step 8: Remove from the oven and let rest. Remove the lid to release the heat and slow the cooking process.
Step 9: Plate your roast. Then serve!
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Cooking With The Cajun
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The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#cooking #potroast #slowcooking #roast