Man you need to be posting pictures with these dishes. Sounds awesome!Venison and rabbit Shepard pie with portebella shrooms, parsnips, redskin taters, carrots, a port wine "beef gravy" and some green peas. Topped with the wife's pastry crust. For the side dish brown sugar bacon, carmelized onions an Brussel sprouts cooked down.
LOL Got a couple of problems with that I haven't felt like sharing until now with my Vol friends in the Dinner forum. I am a part time caregiver for my father with Alzheimers. He and my mom come to my house to stay for a few days, every few days, and when he is sitting with his TV tray in front of him at 4:30 its hard to remember to snap any photos when we eat at 530 or 6 if I can stall him. If he sees me take out my phone to take picts he gets a little "miffed" shall we say... They live about 1.5 hours from me and went home yesterday so Ill have a few days to see if I can get some picts. up for y'all before they come back Sunday.Man you need to be posting pictures with these dishes. Sounds awesome!
For u and @tnuhcvols Start with a heavy Dutch oven or cast iron pan...Take about 6 pieces of thick sliced bacon and dice into 1/2 inch pieces. I cure my own bacon with either maple sugar or brown sugar but don't make due with oscar Meyer here use a good quality thick slice bacon it's worth it. Start the bacon on med heat and render as much fat out as u want ( I soak it up with paper towels and replace it with olive oil). When bacon starts to get a little color add a vidalia sweet onion diced in 1/2 inch cubes as well. For 1 lb of sprouts slice larger ones in half and toss in after onion starts to brown with bacon. Cut down to med low slap a lid on and wait 15-20 minutes or until they are tender. I don't usually add any sugar to mine or just a pinch but if using commercial bacon add about 1/4 cup of brown sugar somewhere in the 10 minute mark. Sprouts release a lot of liquid and you may need to leave the lid off To evaporate some before serving. Salt to taste.Details requested, thanks muchly. View attachment 193236
Holy crapsidoodle, I didn’t know for sure that the bacon and caramelized onions were part of the deal! Thank you for the recipe, and I will be trying this soonest!For u and @tnuhcvols Start with a heavy Dutch oven or cast iron pan...Take about 6 pieces of thick sliced bacon and dice into 1/2 inch pieces. I cure my own bacon with either maple sugar or brown sugar but don't make due with oscar Meyer here use a good quality thick slice bacon it's worth it. Start the bacon on med heat and render as much fat out as u want ( I soak it up with paper towels and replace it with olive oil). When bacon starts to get a little color add a vidalia sweet onion diced in 1/2 inch cubes as well. For 1 lb of sprouts slice larger ones in half and toss in after onion starts to brown with bacon. Cut down to med low slap a lid on and wait 15-20 minutes or until they are tender. I don't usually add any sugar to mine or just a pinch but if using commercial bacon add about 1/4 cup of brown sugar somewhere in the 10 minute mark. Sprouts release a lot of liquid and you may need to leave the lid off To evaporate some before serving. Salt to taste.
Hope u enjoy!