Stacy Harris' Venison Parmesan Recipe By Yankee liv'n
Come along and join me as I make Parmesan Venison using a recipe from Stacy Harris' cookbook Happy Healthy Family Tracking the Outdoors In. I hope you enjoy following along and watching as much as I enjoyed making it.
Stacy's channel
INGREDIENTS:
1 1/2 lbs. venison loin
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 extra large eggs
2 cups breadcrumbs, dried and seasoned
1 cup freshly grated Parmesan cheese, plus extra for serving
PREPARATION:
1. Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
2. In a plate, mix together flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix breadcrumbs and Parmesan cheese.
3. Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan breadcrumb mixture.
4. Heat oil and butter in large cast iron skillet or saute pan. Cook for about 2 minutes over medium heat on each side or until browned. Place pieces on a cooling rack.
5. Place each piece of venison on a plate and serve with Basic Tomato Sauce or your favorite marinara sauce.
Thank you Live4Wild
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MUSIC CREDITS
Country Cue 1 by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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Samayal Samayal with Venkatesh Bhat 05/16/15
Samayal Samayal with Venkatesh Bhat! Street Food Special! Exciting recipes, Cooking at its best, with Venkatesh Bhat. In this episode Chef Venkatesh Bhat tells how to cook Masala Bread, Masalathar Baby Corn, Mangalore Pans, Chocolate Spring Rolls, Cheeze Chilli Toast.
Click here to watch the full episode.
The Yankee Kitchen: Apple Mustard Grilled Cheese
Yankee Magazine's Lifestyle Editor, Amy Traverso show you a recipe from her new book, The Apple Lovers Cookbook. It is an Apple Mustard Grilled Cheese Sandwich. Different flavors of love pressed between bread slices. Enjoy.
YankeeMagazine.com
Transcription:
Hi, I'm Amy Traverso, Lifestyle Editor at Yankee Magazine. Today I'm going to share one of my favorite recipes from my book, The Apple Lover's Cookbook. It's a grilled cheese sandwich that has apples and mustard in it. If that sounds strange to you, apples, cheddar, and mustard are a fantastic combination. The other thing I love about this recipe is that you get a nice pressed, crispy, gooey sandwich without needing a Panini press, which is one of those extra appliances that I don't have room for in my kitchen. I'm not sure about you. If you have a Panini press, that's great, use it, but I'm going to show you how to do it without that.
You need two heavy skillets. Cast iron is great. And you want one of them to be larger than the other. Set them both over medium heat and let them get hot.
Meanwhile, butter one side of each bread slice and lay the slices butter side down on your cutting board. Spread equal portions of mustard on two of the bread slices. Divide up the cheese slices and divide up the apple slices into two portions and lay them on top of the mustard. Top the sandwiches with the remaining bread slices buttered side up.
Lay the sandwiches in the large skillet and cook until the bottom is brown, three to four minutes. Then flip them over. Set the preheated smaller skillet on top of the sandwich so it functions as a press. If your skillet isn't very heavy, you can weigh it down with a water-filled kettle or a few large cans of tomatoes or something like that.
Cook until both sides are evenly browned, about two minutes more.
So there you have a fabulous ooey-gooey grilled cheese, mustard and apple sandwich. For this and other great apple recipes, you can go to YankeeMagazine.com.