Category Archives: Beef or Venison

Bacon and Beef Frittata

Recipes posted a year ago:

I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver.  We spend plenty of time talking about food as it is, of course, one of our favorite subjects.  I love to walk in and hear him say, ” We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah?  How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect.  This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come.  Spending time in the kitchen has paid off.  Casey and I love to cook, it is true.  But, this honestly doesn’t seem to take as much time for us as it used to.  Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are.  Great food in less time.  Alas, you do not have to spend the time that we have.  Take advantage of our site.  We are happy to do the experimenting for you! I digress.

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Chicken-Fried Steak

Recipes posted a year ago:

This is one of those great comfort foods which is most likely found on any typical American menu in the U.S.  I have this vision of a couple, back in the day, driving down Route 66 and stopping at a diner in the middle of nowhere where they can expect to find this listed at the top of the menu.

Interestingly, it has nothing to do with chicken.  It is also called pan-fried steak, which seems a bit more fitting I suppose, but doesn’t leave much to the imagination (um, how did they get “steak” from a “chicken”?).  I did forego the gravy for this particular meal.  I opted with a nice side of sauteed mushrooms (if you have not tried this, I highly suggest cooking some up, seriously, do it now. You will not regret it).

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Garlic Mint Shoulder Roast

Recipes posted a year ago:

With me working lots of long hours the past six months, we seem to have had a bit of a pattern emerge with our weekends – Sunday has become “roast day.”  It turns out to be the one day where we seem to have enough time to get a large cut of meat fully thawed (starting the night before) and cooked on the grill or in the oven.  This past Sunday was no exception…

With spring finally “officially” here, and with a mix of weather that certainly shows promise of an end to the gray and gloom, we also see the trees, flowers, and herbs showing signs of new life.  Among those herbs is mint – whose flavor is traditionally paired with lamb this time of year.  Rather than lamb, I decided to give mint a twist and try it with one of the elk shoulder roasts we had in the freezer from this past fall.

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Date and Mushroom Stuffed Elk Roast

Recipes posted a year ago:

This recipe came about while standing in the doorway of the pantry tapping my fingers on the door frame thinking, “I should really use up some of these dates…and what the heck am I going to use these dried chanterelles for?”  After a little rifling through the spice cabinet, I had some notes scribbled on a sticky-note, and the ingredients were on the counter.

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Quick Cube Steak with Mushrooms

Recipes posted a year ago:

The other night, after working a long week, I wanted to get dinner on the table quickly and without a lot of prep or cleanup.  Luckily, Karen had a package of elk “cube” steaks thawed out in the fridge.  After a little head scratching and a few minutes of perusing the spice rack, this was the result.

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Pear-Ginger Marinated Steaks

Recipes from a year ago:

This marinade recipe has a distinctively Asian influence, and was incredible with the elk sirloin steaks we had when my parents came to visit for Christmas.  Served with our Pomegranate, Apple, and Walnut Salad from the other day, it was a great meal for the days leading up to our Christmas feast.

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Meatballs with Tomato Sauce

Recipes from a year ago:

If you’re looking for a simple recipe for a weeknight, this is a good one.  You can pair it with roasted spaghetti squash for “spaghetti and meatballs,” or you can simply enjoy it as a thick hearty soup like we did the other night.

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