How To make Venison Shortcake
1 Slice bacon, diced
1/4 c Sliced onions
1 lb Ground elk/deer
1/2 ts Salt
1/4 ts Pepper
2 tb Flour
1 1/4 c Water
1/2 ts Prepared mustard
1/8 c Tomato catsup
SHORTCAKE:
2 c Flour
2 ts Baking powder
1/2 ts Salt
4 tb Shortening
2/3 c Milk
Melted butter or margarine Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)
How To make Venison Shortcake's Videos
Art of Plating: Strawberry Shortcake
Chef Colin Bedford plates his spin on Strawberry Shortcake, with Vanilla Mousse, Shortbread, Strawberries, Lemon and Lavender.
Traditional Scottish Shortbread (with a twist) I Prepared At Balmoral Castle For The Queen
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The Mississippi Slugburger - How to Make America's Strangest Hamburger - Food Wishes
I'm excited to show you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% slug free. The name comes from the fact that these used to cost a nickel, and way back when, the slang term for nickel was slug. Enjoy!
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SUPER EASY Strawberry Shortcake with Loaded Whipped Cream
Boozy Whipped Cream
2/3 cup Heavy Cream
2 Tablespoons Powdered Sugar
1/3 Your favorite liquor
Click on the link to purchase an ISI Whipper
Click on the link to purchase N2O cartridges
Combine all ingredients and place in ISI Whip Container
Charge with N2O cartridge
Shake 3-4 times, if it comes out runny, shake more)
Strawberry Shortcake Recipe
Miss Kays Biscuit’s (Shortcake)
2 cups Pioneer Biscuit Mix, plus small amount additional mix*
1 cup sour cream or Yogurt
1/2 cup Sprite or 7-Up
Using a pie/pastry blender, mix Pioneer Biscuit Mix with sour cream or yogurt and Sprite or 7-Up. Sprinkle extra biscuit mix onto a pastry sheet or wax paper and add dough. Press down dough and use a biscuit cutter to cut biscuits.
Cut and place biscuits On cookie sheet greased or lined with parchment.
Cook in oven at 375° for 20 minutes or until golden brown.
*Pioneer Biscuit Mix
Ingredients3 cups all-purpose flour1 1/2 tablespoons baking powder1/2 tablespoon salt6 tablespoons shorteningDirectionsIn the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal.
1 pound of sliced Strawberries
1 tablespoon of sugar
1 tablespoon of Triple Sec (optional)
Place sliced strawberries in bowl add sugar and triple sec, mix and allow to sit for about 1/2 hour.
Slice biscuit top with strawberries and whipped cream, place top of biscuit on the strawberries add more whipped cream.
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Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.
Chef Nigel Mendham creates goats cheese, venison, and rhubarb and custard recipes
Former Michelin star chef Nigel Mendham, now executive chef at Dukes London creates three recipes in this video.
The first dish is
Goats cheese- variations of beetroot -- celery sorbet -- goats cheese flan
The second dish is
South Downs venison, charred celeriac -- osso bucco -- blackberries
and then to finish for dessert
Rhubarb and custard Ginger crumble -- vanilla custard -- iced rhubarb
Watch Nigel as he talks us through his recipes from Thirty-Six restaurant at Dukes Hotel in London
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Simple Canned Ground Venison Recipe/And Barstool Makeover With Chalk Paint
Here I have a simple canned venison recipe that is so versatile! You can use it in so many different ways! Also I had so much fun doing these barstools! It was my first time using chalk paint. I think they turned out pretty good! I hope this video was enjoyable and inspiring! Blessings!
Canned Ground Venison
24 pounds of meat
18 cups of Quick oats
3 teaspoons pepper
5 tablespoons salt
Water
Add Warm water till sticky like meatloaf.
Can add 10 pounds pressure for one and ahalf hours or water baths for three hours.
PS. You can add any kind of seasoning that you like to the meat if you want it more flavorful!
ENJOY!!