Saturday, December 3, 2011

December 01 2011



Beef and Venison
3.5 lbs Beef Roast
1.5 lbs Venison Roast
1 package mushrooms
2 onions
1/4 cup Red Wine
1 Tbsp Tamari Sauce
1 Tbsp Apple Cider Vinegar
Spices
Salt and Pepper to taste

Cube the meat and brown it in a skillet in batches.  In the same skillet cook the sliced mushrooms and onions a bit to cook out some of the water.  Layer the browned meat in the slow cooker with the cooked mushrooms and onions.  Deglaze the skillet with the liquids and add in the spices (I'm not sure what they were, Steven did that part).  Pour the juices in the slow cooker.  We put it in the fridge over night then turned it on high in the morning.  It cooked for 4 hours and turned out great.

Right before serving I made a gravy out of the juices from the slow cooker.  This just involved Arrow Root flour, the juices and a splash of cream.  No additional seasonings were necessary.

Mashed Potatoes
5 lbs Potatoes (It was only 3 potatoes because they were massive)
2 cloves garlic
1 stick butter
Heavy Cream
Salt and Pepper to taste

Peel and cube the potatoes and put in a pot with enough water to cover them completely and the garlic.  Boil them for roughly 20 minutes or until they are tender.  Drain and put them back in the pot with the butter and probably about 1/4 cup of cream (if you want to use milk go ahead, but I had some cream I needed to use).  Mash to your hearts content adding more cream and the salt and pepper as necessary.  I did this the night before and then reheated the next day in the microwave with a little extra cream because it needed some moisture.

Next time I think 3.5 lbs would be sufficient.  There were too many leftovers.

Sauerkraut and Blaukraut
Both of these were opened from a jar and reheated on the stove.  One day I may attempt to make my own, but for now the jars are tasty enough.

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