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Easy Liver, Onions and Mushrooms

5 T butter divided 2T & 3T
1 T oil
1/2 liver cubed, elk or venison
1/2 lb sliced mushrooms
2 peeled and cubed onions
2 tsp chili powder
1 T Worcestershire
1/2 tsp each: salt, garlic powder, onion powder and black pepper

Heat 2 T butter and 1 T oil in pan over medium heat.
Add liver.
Sprinkle with seasonings.
Stir and cook until just barely brown, 1 – 2 minutes.
Remove to a dish and cover.
To the same pan, add 3 T butter and onions.
Saute 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add worcestershire.
Add liver back into the pan along with juices.
Stir just until liver is reheated. Only a minute or two.
DO NOT overcook.
Cover, remove from heat and let sit 3 – 5 minutes.
Great as is or over rice.

February 25, 2019

Brandy’s Fast Track Elk Osso Bucco

I’ve posted the Traditional (as traditional as using elk instead of veal can be) Osso Buco recipe already but this is the easiest, fastest way I have found to fix the elk version. No flouring, no browning in a separate pan or sautéing the vegetables. Just layer it all in your crock pot and let ‘er go. I actually like this version better. I found the meat to be moister. Yes I used the pictures from the traditional recipe because I didn’t take any of the slow cooker version because I wasn’t sure it would turn out. It looked pretty much the same.

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March 13, 2016

Elk Osso Bucco – Traditional

Also spelled Osso Buco: an Italian dish made with veal shank containing marrowbone, stewed in wine with vegetables and seasonings.

First of all you need to acquire the meat and bones. One of our mighty hunters brought in a large cow elk, so I decided it was time to give this a try. Now I will admit it doesn’t quite fit my mission statement of “family friendly recipes” in that it is a bit of work and though it pretty much tastes like pot roast, the look of it might be intimidating to kids. Nevertheless, here we go:

Cut the shin bone, meat and all with a butcher’s saw or band saw (my husband used his saws-all) into discs that are about 2″ long. The width of the meat will vary according to where you are on the leg. What I used were about 4″ across including meat and bone. They say it’s easier if it’s slightly frozen. We don’t have that kind of freezer space!

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March 13, 2016

Salmon Chowder

What could be better on a cold night than chowder? Especially nice when served with a nice crisp green salad and crusty hot bread. What you find different about this recipe is that it uses fresh (or previously frozen) salmon, not canned or smoked. And you add the raw salmon at the end, after removing the pan from the heat, to just heat it through so it doesn’t get tough and dry. Yes, it will cook through in the simmering chowder in about 6 minutes. It is a great way to use salmon that may have been in the freezer for awhile.