My new hobby.....Bee Keeping

Thanks to the fine folks at Busy Bee Apiaries in Chapel Hill for helping me get started!  Here are my two hives that will hopefully be providing me with liquid gold.

I should receive my new family members within the next couple of weeks:)

Meat Loaf everyone will love!

1 Egg
3/4 cup Milk
1 Cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound ground beef (it's also good with ground venison)
2/3 cup ketchup
1/2 cup packed brown sugar
1 - 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add meat and mix well. Place into a greased loaf pan. Combine, ketchup, brown sugar and mustard; pour over loaf. Bake uncovered, at 350 for 45 min or until a meat thermometer reads 160.

This will make about 8 servings
Enjoy!

Beer Of The Month

My Brother-In-Law from "Way Up North Wisconsin" was kind enough to send a case of brew from a small brewery in Pembine Wisconsin.  The beer I chose as my beer of the month is....the Black Husky Milk Stout.  If your into stouts this is a must try!  This beer is great on a cold night when you want to sit next to the fireplace and keep toasty.  If your ever in northern WI pick up some Milk Stout from Black Husky!
http://blackhuskybrewing.com/

Venison Stroganoff

 

 

1 pound ground venison
1/2 cup onion, chopped
1/2 cup celery, sliced thin
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 pound fresh mushrooms, sliced
1 can cream of mushroom soup
1/2 cup water
1 cup dairy sour cream
1 tablespoon parsley

In a large skillet brown the ground venison meat, onions, celery and garlic until ground venison is no longer pink in the middle. (I make it into meat balls) Drain off excess fat and return to heat.
Add the salt, black pepper and sliced mushrooms to the venison meat mixture. Cook until mushrooms are tender.
Add undiluted soup and water, then cook over medium heat for 10 minutes uncovered.
Cover and simmer for 15 minutes longer.
Stir in sour cream and heat through.
Transfer venison stroganoff to a nice looking serving dish and garnish with chopped parsley.
Serve this venison stroganoff recipe over hot cooked rice or noodles.

Recipe Serves: about 6

Venison Jaeger (Hunter) Schnitzel

4-5 Venison steaks pounded or cubed (Pork loin will also work)
salt
pepper
1 cup flour in bowl
1 beat egg in bowl
1 cup bread crumbs in bowl
1 pkg. McCormick mushroom gravy
small can of mushrooms stems & pieces I prefer Fresh:)

- Salt & Pepper steak
- place steak in flour
- place steak in egg
- place steak in bread crumbs
- Pan fry in oil

- prepare 1 pkg. McCormick mushroom gravy ( I use milk instead of water & add a little bacon drippings)
- add small can of mushrooms stems & pieces if desired

-Plate Schnitzel & cover with mushroom gravy....Now it's Jeager style!

-Enjoy!

Venison Back-Strap

Simple but delish!

marinade:
1/4 cup Worcestershire Sauce
1 Table Spoon Brown Sugar
2 Table Spoon Olive Oil
2 Table Spoon Lemon Juice
1/2 Teaspoon Black Pepper

Back-Strap slice into steaks about the width of bacon
Place marinade & steak in zip-lock bag & place in fridge overnight
Remove steak from marinade & set aside marinade for grilling
Wrap steaks with bacon & cook on grill.
While cooking continue basting the steaks with the left over marinade.

Enjoy with a nice salad and cheap Beer!

Venison Brats

Things You'll Need:
2 pounds of venison deer meat
1 large onion
Hog Casings
1/2 teaspoon of salt
1/2 teaspoon of ground sage
1/2 teaspoon of sugar
1 teaspoon of caraway seed
1 teaspoon of pepper
1 teaspoon of ground allspice
1 small bowl
1 medium bowl

1-Soak hog casings in room-temperature water for at least three hours. This works best if done in a sink.

2-Remove from water and rinse casings with cold water.

3-Mix together ½ teaspoon of sugar, ½ teaspoon of salt, 1 teaspoon of pepper, ½ teaspoon of ground sage, 1 teaspoon of allspice and 1 teaspoon of caraway seed in a small bowl and set aside for future use.

4-Mix together 2 pounds of deer venison and 1 large chopped onion in a medium sized bowl and set aside.

5-Add the seasonings from the small bowl created in Step 3 to the medium sized bowl of venison and onion mix. Stir these contents around until mixed evenly.

6-Put a casing over the tube on a grinder and hold it snugly in place. Add mixture of meat and seasonings to the grinder and turn on the switch.

7-Use a cooking utensil such as a spoon to press the meat up against the casing to forcefully fill it with meat. When the casing is ¾ of the way filled tie it on both ends. Repeat this process until all of the casings have been used or until all of the meat is gone.

8-Cook on either a charcoal or gas grill for 30 minutes, flipping the brat halfway through the cooking time.

9-Place on a hoagie bun with your favorite toppings.

10-Enjoy with a cold beer!