How To make Bryany County Venison
1 Cup onion, chopped
4 Tablespoons vegetable oil
3 Pounds venison, cut in 1 inch cubes
1/4 Cup All-Purpose Flour
1 1/4 Teaspoons salt
1/2 Teaspoon thyme leaves, whole
1 bay leaf
1/8 Teaspoon black pepper, freshly ground
1/2 Cup Beef Bouillon
1 Cup dry red wine
1/2 Pound fresh mushrooms, sliced
2 Tablespoons butter, melted
Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.
Serve with potatoes or over rice or noodles.
How To make Bryany County Venison's Videos
Culinary Historians | Black Smoke: African Americans and the United States of Barbecue
Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. And people aren’t just eating it; they’re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—food writer, attorney and longtime certified barbecue judge—that in today’s barbecue culture African Americans don’t get much love?
In Black Smoke (to be published in April), Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It’s a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine.
This event is in partnership with the Culinary Historians of Ann Arbor.
A History of New Year's Traditions & Stories - Battle Creek, Michigan
Take a journey through the history of New Year's traditions and stories in Battle Creek, Michigan. Many of the traditions in the 1800's were quite different from today, and were common in all parts of Michigan during those years. Travel back in time and discover some old forgotten traditions, as well as hear a few interesting stories that happened in Battle Creek around New Years over the decades.
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WI stm Cooks Ep. 6- Milwaukee Brats
I decided to honor my city's 170th Anniversary since foundation with an attempt to make a Milwaukee brat! Things happened. ENJOY!
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This Man Dug a Hole in His Backyard He Was Not Ready For What He Discovered There
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Start of Deer Season 2014-2015
This video is more on the funny side... Comment any links below so we here at B&J Outdoors can check them out! Thank you for anyone who watched this video and always feel free to check out our other hunts.
84: Chef Bill Bracken - Nourishing People
In this episode of the From The Hart Podcast, we dive into the inspiring story of Bill Bracken, Founder and Culinary Director of Bracken's Kitchen. Bill is a nationally renowned chef with a 35-year culinary career, who has garnered numerous awards and critical acclaim. Despite his success, Bill remains grounded, hailing from humble beginnings in Wathena, Kansas.
From a young age, Bill developed a passion for food while cooking with his mother and grandmothers. This love for cooking led him to pursue a career as a chef. Bill's culinary approach is rooted in his straightforward Midwestern roots, prioritizing freshness and flavor in his cuisine.
After starting as a dishwasher in a local diner, Bill's talent and dedication propelled him to become a chef by the age of 13. He attended culinary school and eventually won a scholarship to the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. His career flourished as he worked his way up to executive sous chef at the Mandalay Four Seasons Hotel in Dallas and later joined The Peninsula Beverly Hills as executive chef.
In 2013, Bill made a remarkable career shift. He founded Bracken's Kitchen, a nonprofit organization aimed at providing high-quality meals to those in need. Beginning with a food truck named Betsy, Bracken's Kitchen addresses the challenge of feeding hungry children and adults in Orange County. Over the years, their business model has evolved to encompass a community feeding program, a rescued food program, and a culinary training program.
Leveraging his industry connections, Bill has established partnerships with top food vendors and food recovery organizations. Through these collaborations, Bracken's Kitchen rescues perfectly good food that would otherwise go to waste and transforms it into nutritious meals. They now produce over 100,000 wholesome and hearty meals per month, making a significant impact on both food and lives.
Join us in this episode as we delve deeper into Bill Bracken's journey, his commitment to serving those in need, and the powerful work of Bracken's Kitchen in fighting food insecurity and transforming lives through culinary training.
From The Hart is available on all podcast platforms. Make sure to tune in and be inspired by the incredible work of Bill Bracken and Bracken's Kitchen.
You can reach Bill and Bracken's Kitchen at brackenskitchen.org