The VN Recipe Thread

#602
#602
OK, thank you Kat. Now if Behr can give me an idea for the taters, I'll get started.
Kat, you're breading is great by the way, oh and I got some Frank's Buffalo wing sauce as well. Maybe I can make some wings when I get more chicken
 
#605
#605
Has that venison been frozen before?
If it has, how long has it been thawed?
What kind and how much cheese do you have?
How many potatoes do you have?
 
#606
#606
Yes it has, it's been thawed a couple days.
I have a whole bag of shredded cheddar, and some slices.
I have a new bag of taters and a few more in a different bag.
 
#607
#607
Please make sure that deer is not spoiled or even on the verge. I hope it has been wrapped tightly.

I can give you instructions for a simple au gratin dish using what you have available.
 
#608
#608
It's ok, I'm pretty sure. It doesn't stink or anything and looks normal.
That sounds great Behr, thank you
 
#609
#609
Okay. Did you decide how you were going tp prepare the deer?
 
#610
#610
I figured I would do the breading like Kat said. She never told me if I should use the egg dip way or the milk dip way though. What do you suggest? Is there a way that would go better with au gratin?
 
#612
#612
You may have posted the answer to this somewhere, but I didn't see it. What type of cut is this venison? Is it backstrip, tenderlion, roast....and is it cubed, ground, in steak form...and how big are the pieces?
 
#614
#614
How do you normally eat steak, Rare, MR, M, MW or Well done?
 
#615
#615
Well, to be honest Behr, I dunno I just cook it till it's not pink in the middle. That's what Dad makes me do, I've never had it any other way
 
#616
#616
Sorry for all of the questions, I'm just curious and like to know as much as possible. If that is tenderloin, it hurts me to tell you to fry it, but if the grill is not an option then this is probably your best alternative. If it's really thick and you have to cook it to medium well or well for Pops, it will be easier to work with if you butterfly it. That will help you get it "done" without it getting tough.

When are you going to get started on dinner?
 
#625
#625
I would probably use milk instead of an egg dip. Main reason is you should save your eggs for a better purpose.

If the steaks are more than an inch thick you want to butterfly them, or just completely cut them in two.

Flour, dip, flour, fry.

Potatoes. Dice 3 raw potatoes (about cubed sugar size). Should give you about 3 cups. Bring a pot of water to a boil and put in the potatoes, I know your stove top has pretty much one setting but if you can keep it to a "low" boil, that would be best. Cook the potatoes for about 10- 15 minutes, you want them soft but still firm.

Strain the potatoes and put them in an oven safe dish, pan, whatever you have. In the pan you used for the potatoes, melt about 2 tbls of butter. Add about 3 tbls of flour and stir to blend it well. Start gradually adding a little milk while stirring, in all you're going to use about a cup to a cup and a half of the milk. Keep cooking and stirring until it gets smooth and thick (like the consistency of a cream of whatever soup). Then add about a cup of the cheese a little at a time until it's melted.

Pour the sauce over the potatoes and mix it gently, don't want the potatoes all mashed and broken.

If you have some bread crumbs, sprinkle them on top and drizzle them with olive oil and a little garlic salt.

Bake in the oven at 400 degrees for about 8-10 minutes just to heat it through.

Green beans would compliment this meal.

*Adding garlic to any of the above would be great.
 
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