Easy Chef Recipes

Delicious served over egg noodles or rice. 2 pounds venison steak1/2 teaspoon salt1/4 teaspoon pepper1/4 cup flour1/4 cup vegetable oil1 (16 ounce) can tomatoes1 3/4 cup water1 tablespoon beef stock base or bouillon cube1/2 cup chopped onion1 clove garlic, minced2 large green bell peppers, cut    into strips1 1/2 teaspoons Worcestershire sauce Cut steak into 1/2-inch [...]

6 doves1 cup water2 ribs celery1/2 green bell pepper1/2 teaspoon crushed red pepper1 teaspoon salt1 recipe 2-crust pie pastry1/4 cup butterBlack pepper, to taste Place doves in pot with 1 cup water. Add celery, bell pepper, red pepper and salt. Steam 45 to 60 minutes until birds are tender. Cool and bone doves. Reserve 1 [...]

Venison (up to 4 pounds) Flour 3 tablespoons bacon fat 1 1/2 cups hot water 1 cup wine, dry red 1 teaspoon mixed thyme, basil, marjoram 1 teaspoon dried parsley 1 onion, large 1 1/2 teaspoons salt 1/2 teaspoon coarse red pepper 3 carrots, scraped/quartered 3 potatoes, scraped/quartered Cut venison into bite-size pieces and roll [...]

1 opossum, cut into serving piecesWater to cover2 teaspoons salt1/8 teaspoon black pepper4 baking size sweet potatoes, pared and quartered1 cup granulated sugar1/2 cup (1 stick) margarine, chopped Skin and dress opossum. Put in Dutch oven and cover with water. Add salt and pepper. Cover and cook over medium heat until very tender. Place opossum pieces [...]

Boil together 4 parts water to 1 part vinegar, 2 cups salt, some bay leaves and whole peppercorns. Let cool. Place pork in this mixture and soak for 12 hours or overnight. Meanwhile, make the sauce. Bake the meat, uncovered, after rubbing with salt, pepper and seasoned salt for 2 hours at 300 degrees F. [...]