TailinReds.com

• Ingredients:
•  cubed venison steaks
• 1 quart whole peeled tomatos
•  medium onion (chopped)
• 1 tblsp chopped garlic
•  1 bell pepper chopped
• 2 carrots chopped 
•  1/4 cup vegetable oil
•   1/4 cup all purpose flour
• 4 cups beef stock
• salt / pepper   

Heat 4 to 5 tblsp of vegetable oil in ducth oven or cast iron pot. Salt and pepper venison steaks and brown both sides ( about 1 min. per side ). Remove steaks and pat dry any excess oil.

Add remaining vegetable oil over medium heat and add flour.. stirring constantly to make a medium colored rue.

Add onions, celery, and, carrots …cook til tender (about 8 min.).  Next, add tomatoes ( crush/ mash with hands while adding) — stir and cook for 3 min. Add beef stock, bring to a boil then decrease to a simmer.

Place venison steaks back to the pot and simmer on low heat for about an hour. Salt and pepper to taste.

Meat will be fork tender, Recommend serving with rice, potatos, or pasta.

** Seatrout/ Ingredients:

•  Fresh trout fillets (skin removed)
• Italian bread crumbs
• eggs
• flour
• olive oil
• butter
• salt and pepper

 Make egg wash with two beaten eggs and tablespoon of water. Heat olive oil and butter in a non-stick oven safe skillet.

Dredge fish fillet in the flour and shake off excess. Next dredge into egg wash and then into bread crumbs. Coat completely with bread crumbs. Place in skillet and cook for 2 to 3  minutes on each side. Serve with grit cake and top with oyster cream sauce (recipe to follow).

** Oyster Cream Sauce/ Ingredients:

• 1/2 dozen fresh raw oysters (save the liquor)
• 3 cloves garlic, minced
• 1 shallot, minced
• 1/2 to 3/4 cup dry white wine (drinking quality)
• olive oil
• heavy cream
• salt
• white pepper

Heat olive oil in sauce pan over medium- high heat. Saute shallot and garlic until opaque (about 5 min.). Rough chop oysters and add them, with their liquor, to the garlic and shallot and saute  for 5 minutes. Season with salt and pepper. Add wine and reduce by 1/2 stirring constantly. Slowly add heavy cream and reduce until desired thickness (about 5 to 10 min.). It shuold easily coat the back of a spoon. Season to taste and strain sauce if desired. Serve over fish.

** Grit cake/ Ingredients:

• instant grits
• butter
• flour
• salt and pepper
• 2 eggs

Prepare grits according to label directions. Allow to cool in refrigerator for 12 to 24 hrs. Remove from frig and form ito individual patties, about the size of a small hambuger and season with salt and pepper. Heat non-stick skillet over medium heat. Dredge cakes in egg wash and then into flour. Cook cakes 5 to 10 min. on eah side or until golden brown.

Plate grit cake with trout on top and cover with oyster cream sauce. Garnish with lemon and green onion. Look out, this is a good one!

• Fresh trout fillets
• Butter
• Sour cream
• Salsa
• salt and pepper

Salt and pepper fillets on both sides. Coat with butter. Top fillets with sour cream and salsa (mixed together). Place in aluminum foil tent and grill for 15 - 20 min.

This recipe came about by accident, but it is damn good!!!

I don’t have a picture of these.  Imagine a pork chop. 

Ingredients for stuffing:

1. Pistachios 1 cup
2. Mustard (yellow or grainy) 1 tablespoon
3. Log Cabin Syrup 2 tbsp
4. Essence Seasoning to taste 1 to 3 teaspoons
5. Boneless thick-cut pork loin chops 

To prepare pork chops:

Turn each chop on its edge and make a 1/2 - 1 inch wide slit in the side. Then, carefully cut the chop from the inside until you create a pocket.  (Think of it like 2 thinner chops put together and attached around all the edges except for where you made the slit.) Be sure not to cut through any of the other sides.  You can marinate the meat in something that goes with cajun spice, but it isn’t necessary.

For the stuffing:

Crush the pistachios -  not completely into dust, but into small pieces.  Add the mustard and spice, and stir until combined.  Add syrup and stir until the mixture creates a paste.  Adjust to your taste. 

Now spoon the paste into each chop, using your finger to make sure the stuffing is distributed evenly inside the pocket.  Grill as you normally would.  Low, slow heat is best.    

Ingredients: whole venison loin

1/4 cup olive oil

4 cloves garlic

2 shallots (chopped)

1 cup wild mushrooms

1/4 cup heavy cream

1/2 cup Red wine (drinking quality!!)

salt, pepper,chili powder.

Season venison with salt, pepper, and chili powder. Heat olive oil in large skillet and sear venison on all 4 sides. Finish in 450 degree oven for 10 minutes or cook medium rare. Remove from skillet and let rest for 5 minutes. Add chopped garlic, mushrooms, and shallot to skillet w/ 2 tbsp olive oil. Cook until tender (about 5 min.). Deglaze with Red wine and reduce by 1/2. Finish the sauce with heavy cream. To serve: slice venison into medallions and cover with mushroom sauce. Serve over risotto rice or smashed potatoes and vegetable of your choice. —- Enjoy

Notes: Never cook without adult beverage of your choice! And never use a measuring cup or follow recipe exactly!!