How To make Venison Shortcake
1 Slice bacon, diced
1/4 c Sliced onions
1 lb Ground elk/deer
1/2 ts Salt
1/4 ts Pepper
2 tb Flour
1 1/4 c Water
1/2 ts Prepared mustard
1/8 c Tomato catsup
SHORTCAKE:
2 c Flour
2 ts Baking powder
1/2 ts Salt
4 tb Shortening
2/3 c Milk
Melted butter or margarine Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)
How To make Venison Shortcake's Videos
Easy Blueberry Sauce Recipe | Episode 38
Homemade Blueberry Sauce is perfect to top pancakes, icecream, cheesecake and to use as a pie filling!!! Try this blueberry sauce over my lemon shortcake biscuits:
ℹ️ Get full recipes:
???? Instagram: instagram.com/cookingwithchika
???? Facebook: facebook.com/cookingwithchika
????'Borrowed Delights’ is now ‘Cooking with Chika’
????SUBSCRIBE to my channel for more FREE simple and delicious recipes and PLEASE turn ON the ????(to receive notifications, that way, you don't miss a recipe). Also, SHARE this Video on ALL of your social media platforms and give it a THUMBS UP! Your support is greatly appreciated!
????For collaborations or business inquiries, please email me at borroweddelights@gmail.com
MAKE THESE EASY DESSERT RECIPES!!!
Strawberry Shortcake:
Chocolate Cheesecake Mousse:
Homemade Vanilla Ice Cream (from scratch with no machine):
Chocolate Mascarpone Cake (no bake):
Chocolate Cream/Silk Pie:
Oreo Ice Cream:
???? Music: About That Oldie – Youtube Audio Library
Making cookies with wooden cookie molds.
Quick and easy way to use wooden cookie molds .
.
.
.
.
.
.
.
.
.
.
.
#cookies #baking #heart #birds #howto #easy #bakingislife #food #foodie #howtomake #best #cooking
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
Order Ramsay in 10 Now to get the Full Recipe:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking
Michelin star chef Nathan Eades creates maple roasted venison, stuffed cabbage recipe
The Federation of Quebec Maple Syrup Producers has teamed up with Michelin star chef Nathan Eades from Simpsons restaurant in Birmingham, to create this stunning ’not so traditional British roast’ of maple glazed roast venison, stuffed cabbage, celeriac, cranberries. In this video Nathan takes us through the process of creating the dish.
Get this recipe and more here:
Ice Cream Cake From Scratch for A Crowd
**** Connect with Us! We'd Love to get to know you! ****
WEBSITE: VenisonForDinner.com
FACEBOOK: facebook.com/venisonfordinnerkate
INSTAGRAM: instagram.com/venisonfordinner
kate@venisonfordinner.com
Send Mail to:
Venison for Dinner
Box 331
Telkwa, BC
V0J2X0
CANADA
******Popular Links******
Toups and Co Organics Make Up-
AMAZON STORE- amazon.com/shop/venisonfordinner
VENISON FOR DINNER COLLABORATIONS- venisonfordinner.com/shop
****** About Venison for Dinner ******
Thank you for joining us on this crazy journey! Our family- Kate and Marius plus our five kids, have always enjoyed living a homemade life whenever possible. Moving 1000 miles north in 2017 to Northern BC, Canada upped our game even more. We live on a 34 acre homestead and get a kick out of things like raising our own meat, dairy and vegetables. Theres plenty of failures, you’ll be sure to see those here too. We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!
We put out a new video every Wednesday morning! We hope you will become part of our homestead family by subscribing to our channel and watching as we give up the rat race and live simpler, more fulfilling life in the country.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
SUPER EASY Strawberry Shortcake with Loaded Whipped Cream
Boozy Whipped Cream
2/3 cup Heavy Cream
2 Tablespoons Powdered Sugar
1/3 Your favorite liquor
Click on the link to purchase an ISI Whipper
Click on the link to purchase N2O cartridges
Combine all ingredients and place in ISI Whip Container
Charge with N2O cartridge
Shake 3-4 times, if it comes out runny, shake more)
Strawberry Shortcake Recipe
Miss Kays Biscuit’s (Shortcake)
2 cups Pioneer Biscuit Mix, plus small amount additional mix*
1 cup sour cream or Yogurt
1/2 cup Sprite or 7-Up
Using a pie/pastry blender, mix Pioneer Biscuit Mix with sour cream or yogurt and Sprite or 7-Up. Sprinkle extra biscuit mix onto a pastry sheet or wax paper and add dough. Press down dough and use a biscuit cutter to cut biscuits.
Cut and place biscuits On cookie sheet greased or lined with parchment.
Cook in oven at 375° for 20 minutes or until golden brown.
*Pioneer Biscuit Mix
Ingredients3 cups all-purpose flour1 1/2 tablespoons baking powder1/2 tablespoon salt6 tablespoons shorteningDirectionsIn the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal.
1 pound of sliced Strawberries
1 tablespoon of sugar
1 tablespoon of Triple Sec (optional)
Place sliced strawberries in bowl add sugar and triple sec, mix and allow to sit for about 1/2 hour.
Slice biscuit top with strawberries and whipped cream, place top of biscuit on the strawberries add more whipped cream.
OUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.