|The Slim Gourmet Cookbook|
|by Barbara Gibbons|
Dieters and calorie-conscious eaters will appreciate this classic cookbook offering old favorites such as steak, potatoes, pasta, desserts, and "f...
1 - 10 of 19 for venison ribs
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Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ...
Arrange steaks in ... Pour sauce over venison; reduce heat ... spooning sauce over the meat 2-3 times during cooking. Add water if sauce becomes dry. Serves 6.
To the 8 pounds of cut up deer ribs add 1 ounce ... level maybe varied to suit individual taste. Serves 8. Great served with potato salad and baked beans.
Mix and heat. Cook ribs in large kettle with 1 cup of water in pot and simmer for 3 to 4 hours. Add sauce after 2 hours.
1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. ...
Place venison, water, celery, ... dish. Cover with pastry crust; brush with melted butter and bake at 425 degrees until crust has browned lightly. Serves 6.
Mix flour and seasonings. Cut steak into 6 equal pieces. Dredge steak in flour then brown in oil until light golden color. Remove steak and drain on ...
In 4-quart Dutch ... set aside. Cook venison and onions in ... thickened. Remove bay leaf before serving. Stew beef may be used in place of the venison.
Layer the cooked ... casserole. Saute the venison, celery, onion ... atop the wild rice. Bake, covered, in 350 degree oven for 45 minutes. Serves 6 to 8.
CORN BREAD: Preheat oven to 350°F. Line 13 x 9-inch baking pan with foil; grease foil. In large bowl, mix flour, cornmeal, sugar, salt, baking ...
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