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
Simple Canned Ground Venison Recipe/And Barstool Makeover With Chalk Paint
Here I have a simple canned venison recipe that is so versatile! You can use it in so many different ways! Also I had so much fun doing these barstools! It was my first time using chalk paint. I think they turned out pretty good! I hope this video was enjoyable and inspiring! Blessings!
Canned Ground Venison
24 pounds of meat
18 cups of Quick oats
3 teaspoons pepper
5 tablespoons salt
Water
Add Warm water till sticky like meatloaf.
Can add 10 pounds pressure for one and ahalf hours or water baths for three hours.
PS. You can add any kind of seasoning that you like to the meat if you want it more flavorful!
ENJOY!!
IT'S ALL ABOUT BURGERS AND SOUP | From Scratch Country Cooking | Venison | Chicken
This week it was all about burgers and soup. I'm sorry if I don't always show the meal when it's finished. When I'm cooking ahead for a different day I often forget to film when we finally eat. I'm working at getting better at that.
Chicken Noodle Soup
Hawaiian Burgers
Chicken Fried Rice vol. 1 pg. 29
Chicken Patty Salads
Whiskey Burgers vol. 1 pg. 20
Crockpot Beef Vegetable Soup vol. 2 pg. 3
Banana Blueberry Snack Cakes vol. 2 pg. 54
Chicken and Wild Rice Soup vol. 1 pg. 10
Chocolate Chip cookies vol. 1 pg. 62
Favorite recipes are in my 2 cookbooks (150 recipes in each) and I'm always coming up with new things we really like, like the broccoli and cauliflower soup. I can see eating that every Friday during Lent. See below for most of the recipes.
Please consider joining my email newsletter. It comes out once a week usually on Mondays. In there I share extra tidbits of family life, recipes, meal plans, new merch coming to the shop and so much more.
???????????? Business or Personal Mail
A Country Life
PO Box 33
Pittsville, WI 54466
????To see the products we use and recommend from Amazon visit our Amazon Store at:
THANK YOU!!
Music from Filmora and and (Creative Commons License) and YouTube Music Library.
Hi friends! I'm Jennifer, a fifty-something wife and mother of 7 children ages 9 - 25. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
Business Inquiries OR Collaborations cranmomof7@gmail.com
For written blogs you can find me at
Instagram
Facebook
This post contains affiliate links. Please know if a purchase is made through one of these links I receive a small percentage of the sale. Thank you for shopping through my links.
Time4Learning is working great for us this year!!
#acountrylife #countrycooking #burgerweek #souprecipe #mealsoftheweek
Victorian Mincemeat With Actual Meat
Start your free trial of Wondrium by clicking the link
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ► r/TastingHistory
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503
LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:
LINKS TO SOURCES**
Modern Cookery for Private Families by Eliza Acton:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose
MUSIC
Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.
PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:
#tastinghistory #mincepies #christmas
The Mississippi Slugburger - How to Make America's Strangest Hamburger - Food Wishes
I'm excited to show you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% slug free. The name comes from the fact that these used to cost a nickel, and way back when, the slang term for nickel was slug. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about The Mississippi Slugburger, follow this link:
You can also find more of Chef John’s content on Allrecipes:
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.
Maple Venison Marinade & Maple Rhubarb Pie
Recipes from Gary and Eileen Trudell
East Fairfield, Vt.
Maple Venison Marinade
(as demonstrated on VPT Cooks)
1 c. maple syrup
1/2 c. soy sauce
1/4 c. ground ginger
1/4 c. fresh chopped garlic or garlic powder
1 c. brown sugar
1 c. pineapple juice
Bring to a boil. Simmer 15 minutes. Add venison and set
overnight in refrigerator. Fry in pan with butter and some water.
As always with venison, serve hot. Tastes great with mashed
potatoes and your favorite vegetable.
Recipes from Gary and Eileen Trudell
East Fairfield, Vt.
Maple Rhubarb Pie
(as demonstrated on VPT Cooks)
3 c. sliced rhubarb (apples can be substituted)
1 c. flour
1 c. sugar
1 egg (beaten)
3/4 c. butter (melted)
1 to 2 c. maple syrup (Fancy or A)
Arrange rhubarb in greased pie plate. (I often double it and
use a 9? x 13? glass dish). Drizzle with 5 or 6 tbsp. of the maple
syrup. Beat egg and add sugar, then add butter and fl our until
well mixed. Pour over rhubarb. Bake in 350° oven for 45-50
minutes. Serve with a full, pretty glass pitcher of your best new
crop of maple syrup.