|Germany's Regional Recipes|
|by Helga Hughes|
Foods, Festivals and Folklore are covered by the author, a native of Germany. Accenting the text are proverbs from the Brothers Grimm compiled by ...
Results 1 - 10 of 28 for venison chunks
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Put venison in roasting pan. ... water over venison. Cover. Bake at 375 degrees for 2 hours. Add potatoes and carrots. Cook another hour. Serve over rice.
Combine all ingredients and simmer until the vegetables are done. Soup is always better the next day.
Brown venison on all sides. ... Mushrooms, potatoes, and carrots are optional. Cook on high heat until bubbles, then turn to low heat for 8 to 10 minutes.
Add: 3 c. celery, chopped 1 c. mushrooms 1 c. mushroom soup Pour into large casserole with 1 package Uncle Ben's long-grained and wild rice and 3 1/2 ...
Brown meat thoroughly in saucepan; drain off fat. Saute peppers, onions, and garlic in another saucepan. Put all ingredients into a large pot and ...
Cut venison into bite-size chunks. Slice mushrooms ... rinse briefly and fry lightly a skillet full at a time. Serve in a bowl with toothpicks or over rice.
Brown the venison in a skillet, ... for at least 3 hours. If too much liquid begins to evaporate, add mixture of 1/2 water with 1/2 cup cider. Serves 4.
Brown meat in ... tender. Add Kielbasa chunks and can of ... with 1/4 cup flour blended into cold water. Add burgundy, if desired and serve. Serves 10-12.
Brown meat. Add ... approximately 1/4 - 1/3 cup flour. Shake in cold water. Serve with or over biscuits. Very good with beef if you don't have any venison.
Marinate venison in herb vinegar ... water and vegetable chunks. Bake in ... mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.
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