eGourmet Recipes

1 Venison leg roast 4 to 5 lb (larded)
20 strips of thick sliced bacon
RUSSELL’S FAMOUS All Purpose Seasoning MARINADE
1/2 gallon your favorite red wine
6 cloves garlic crushed
4 bay leaves
4 onions sliced
1 teaspoon whole black peppercorns

Remove all fat and membrane from roast. Due to lack of marbling fat in venison, lard well to add fat This can be done by taking thick slices of bacon,cutting into pieces 2 inches long 3/4 inches wide. Cut a point on one end and freeze them hard. Using a knife make slits toward center of roast and place a piece of bacon all the way into the slit. This should be done every square inch or two. Rub the roast heavily with RUSSELL’S FAMOUS All Purpose Seasoning all over and let sit 2 hours. Then place the roast in a non metallic container with the marinade. Place in refrigerator for 2 or 3 days turning occasionally. Drain roast reserving the marinade liquid. Toss the solids. Brown the roast well in bacon grease or vegetable oil in a dutch oven. Add 2 cups of the marinade, cover and bake slowly at 325F for 2 hours. Add carrots, onions and potatoes. Add water or marinade to maintain liquid level. Continue to roast until vegetables are tender. Remove to serving platter and keep warm. To make a sauce, thicken the juices with a slurry of cornstarch and cold water. Adjust seasoning with more RUSSELL’S FAMOUS All Purpose Seasoning if needed.

        

4 flounder fillets skinless & boneless  about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white wine
RUSSELL’S FAMOUS All Purpose Seasoning
2 tablespoons butter cut into small pieces

Preheat oven to 400F
Place 4 pieces of 12″ X 18″ parchment paper or aluminum foil on counter top.  Fold each piece in half lenghtwise and trim each to a heart shape like a valentine.  Unfold and spray each heart with a non stick spray.  Place a bed of the vegetables in the center of one half of each heart.  Sprinkle RUSSELL’S FAMOUS All Purpose Seasoning over vegetables.  Sprinkle each fillet on both sides with more seasoning and place on vegetables.  Top with remaining vegetables and bits of butter.  Lightly season again  and add 2 tablespoons of wine. Fold other half of paper or foil over the top and fold the edges together to form a sealed packet.
Place the sealed packets on a baking sheet pan and bake in oven for 15 minutes. Serve unopened hot packets on individual plates to let each person capture the exquisite aromas when they open the papillote.

        

Serves 4

1½ lb              Pork tenderloin, trimmed of excess fat

Salt and pepper

1 Tbsp            Minced fresh rosemary                       

                       Pecan Oil for sautéing

⅓ Cup            Chicken broth

¼ Cup            Balsamic Honey Vinegar

¼ Cup            Dry sherry

2-4 tsp            Sugar (if desired)

12 Large        Strawberries, hulled and thickly sliced

                        Minced fresh chives

 To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat oil in a large heavy oven-safe skillet (even cast iron). Brown pork on all sides. Roast in the preheated oven until the pork is done, about 20 minutes. Remove to a platter, tent with foil, and let rest. Reserve skillet.

 To prepare the Honey Balsamic sauce: Add chicken broth to the skillet the pork was cooked in, and heat to deglaze the skillet. Cook about 3 minutes until the stock is somewhat syrupy. Add the vinegar, sherry, and cook until the sauce is almost thick enough to coat a spoon. Taste the sauce, adding sugar if desired.

 To prepare the strawberries: Rub a second heavy skillet with oiled paper towel and heat until almost smoking. Add the strawberries, and sear about 45 seconds, only turning once. Set aside.

 To serve: Slice the pork into thick slices, spoon some seared strawberries beside it, and drizzle some of the sauce on the meat and the strawberries. Garnish with fresh chives and serve immediately.

 Recipe courtesy of Molly Fowler, The Dining Diva

        

Ingredients
1 rack of lamb, trimmed (about 1 ½ pounds)
¾ teaspoon salt
>½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons Spicy Ginger Pear Mustard
¼ cup seasoned bread crumbs
1 tablespoon grated parmesan cheese

Season rack of lamb with salt and pepper on both sides. Heat a medium skillet over medium high heat, and when hot, add oil. When oil is almost smoking, add the rack of lamb and brown well on both sides about 5-6 minutes. Remove from pan and let cool slightly.

Preheat oven to 450 F.

Using the back of a spoon spread Spicy Ginger Pear Mustard over all sides of the lamb. In a small bowl mix breadcrumbs and grated parmesan cheese together. Press the mixture onto the lamb rack.

Place the lamb rack on a baking sheet and bake for 15 minutes for medium rare. Allow lamb to sit 5 minutes before slicing into chops.

        

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.