Venison Stew with Potato Balls

After a long absence from my blog, I decided to return or just leave things the way they are...which is the wrong choice. Eight years have passed and things have changed so much on social media but I do feel proud to have accomplished so much not to give it all up!

I have several photos of great dishes I've made since my absence and would like to share them with you. While enjoying my Christmas vacation along with my daughter and grandchildren staying with family in Ohio, I did prepare some nice dishes since it's my second home and I enjoy feeling home and comfortable in the kitchen.

I must admit, venison is not on my favorite list of meat to prepare, but since I was asked to prepare something, I decided on a stew. There are three types of meats that I would rather stay away from cooking, is venison (poor 'bambi') lamb, and rabbit...each of these 3 I have witnessed being butchered, so I have a difficult time preparing them to be eaten! So that narrows things down to occasional beef, and pork...chicken is still on my list, and of course seafood as well! So, I will share the recipe with you how I prepared the Venison Stew...so northern style and for sure not something we make here in S. Florida for sure. We don't hunt...we fish!

Venison Stew with Potato Balls

1 large onion chopped
3 cloves of garlic minced
3 carrots scraped and chopped
3 stalks celery diced
4 Tbsp extra virgin olive oil
32 oz. vegetable broth
1 yellow hot wax pepper sliced (opt.)
salt, and pepper to taste
2 Tbsp Hungarian hot, and/or sweet
Paprika
3 - 4 1/2 lbs. venison cubed to 1 inch
pieces

In a large deep skillet, or dutch oven, on medium high heat, add oil and the chopped onion, garlic, celery, carrots, and yellow hot wax pepper, until onions are soft. Add the Hungarian paprika, and add about 1/4 cup of the broth. Stir and let it cook down until it thickens. Add the cut up venison cubes, stir and let it cook down until all is incorporated with the paprika mixture. Add the broth, cover with lid and let it simmer on med-low heat for at least 1 1/2 to 2 hrs until sauce is thickened, and meat is tender.
4-6 servings

For the Potato Balls

4 med potatoes peeled and diced
2 to 3 cups all purpose flour
2 eggs lightly beaten
salt and pepper to taste

Boil potatoes until tender

With a potato ricer, or in a food processor, mash the potatoes to a fine pulp

Mix together with the flour and eggs (not shown)

Lightly form into a large balls and with an ice cream scooper, scoop out equal amounts and form into balls.

Shape the balls into about 2 or inches round. Bring water to boil in a large pot and drop the balls into the rapid boiling water.

Potato balls should come to the surface and simmer for at least another 15-20 but no longer than that, or it will fall apart!
Scoop potato balls unto a platter with a large slotted spoon, and serve with the Venison Stew!
4-6 servings





Please Note: I've been having some serious issues with my comment section. I had 18 comments, and missing 8. I feel so bad because I have no idea what happened to the last 8 comments. Also, I'm not able to comment on most blogs, so I did leave comments on Google + on some of the comments, hoping that you would see them. I think the problem started when I tried to change and upgrade to a new look and lost some apps and content. I will try to work out these issues and try to comment on your blogs and reply back on mine as well! So sorry for not being able to comment on your blogs, but I will be contacting you one way or the other!
Hugs,
Elisabeth ...aka Liz, Lizzie, Eli, Elisa...Food and Thrift

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

Just back in September, around Labor day, I was so inspired to make this healthy, and beautiful salad, not realizing that I might want to use it as an inspirational post for my food blog, so I just snapped a photo of it and that was 'that'...in retrospect, now I'm sorry that I didn't take more time getting better 'shots' of this delicious and unusual salad! As the saying goes..."it is what it is, and move on", so I'm moving on, not just with my photos, but with my blog, and mostly with my life!

Nowdays we are all so concerned about eating healthy, and 'clean'...so what really is, clean eating? In my opinion, free of chemicals, antibiotics, mostly vegetarian? I'm not too sure, but I do know it is wise to be eating fresh, raw, green vegetables, fruits, all free of pesticides, and buying organic as often, as you can. It does take a little more time and effort to create healthy, meals, but so well worth it!

This particular photo...I just decided to 'pop' it into my posts to show that even when we were asked to join a simple extended family Labor Day get together, this was my contribution! A healthy and refreshing fresh vegetable tray with simple plain Light Greek Yogurt, and sprinkled with Pink-Peppercorn Lemon-Thyme spice mix, that can be used on meats, and vegetables as well. I just love it and use it in dips as well!

 
 

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

recipe inspired by; Real Simple magazine

• Per Serving

  • Calories454 calories
  • Fat24 g
  • Sat Fat3 g
  • Cholesterol0 mg
  • Sodium927 mg
  • Protein12 g
  • Carbohydrate49 g
  • Sugar4 1 1/2pounds fingerling potatoes, halved1 1/2

1. 1 1/2 pound fingerling potatoes, halved
2. 1 beefsteak tomatoes chopped
3. 1 15.5-ounce can artichoke hearts, drained and quartered
4. 1/3 cup chopped roasted almonds
5. 1/4 cup chopped fresh flat-leaf parsley
6.  1/3 cup extra virgin olive oil
7.  2 tablespoons red wine vinegar
8.  kosher salt and black pepper
9. 4 romaine hearts, halved or quartered if large

DIRECTIONS

1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2. Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3. Serve the dressing spooned over the lettuce and potatoes.

Thanks!

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Asparagus-Potato Frittata

Although I've been feeling so 'out of it' and not really in the mood for driving, grocery shopping, and...especially cooking, due to not feeling my best with the bandage on my forehead to cover and protect the 'skin cancer surgery'...and taking strong antibiotics is not my favorite thing at all. I finally had the stitches removed and now I'm on my way to healing with a slight scar about 1 1/2 inches which will fade in time. I scheduled for my next surgery appointment  a month away!

When you know you have a dozen eggs in your fridge...actually, you only need 8, have onions, and some kind of fresh veggies, you could whip up a frittata in no time, at all!

I really do not need a recipe for this simple frittata, but I got inspired by Martha Stewart's Whole Living magazine...sad to say, is no longer in circulation. Again...I swapped the vegetables and omitted the jalapeno peppers which I did not have, but no worries...if you want it spicy, you can use chili pepper flakes for a spicier flavor. Recipe also calls for fresh corn kernels (you can use frozen)...I used diced potatoes, instead...otherwise, you can be creative and add veggies of your choice! Click on the link, for the recipe!
SPICY ZUCCHINI FRITTATA

The next day, I still had a lot of leftovers and had a yummy cold frittata sandwich for lunch. Some people do not like cold eggs...but as for me; I love cold hard boiled eggs, or a frittata (fried-scrambled eggs) especially on simple, fresh whole wheat bread.

My poor little kitty, Mush has found a little 'me space' which I usually have it stacked with cook books and some novels, and just stared out at me feeling left out, while I am finishing my post.

Pets can pick up on your 'moods' and feelings. Poor baby has felt neglected all week long...or is she just watching the red ribbons protruding from the book?...most likely. She is such a comfort, so sweet and delicate little thing, and oh, so 'finicky'...just like most female cats are. (she still misses Prince, can't believe its been already over one year that he had to be put down...sigh!)

I really appreciate all your caring and friendship; if I neglected to comment on your blog...I will try to catch up visiting and commenting, and as for my posts; I need to step that up, as well and post at least twice a week. Take care, and Hugs to all!