One of the perks of writing a food blog (aside from having an excuse to experiment with recipes) is that sometimes people send me samples of their food products. I love being introduced to spices and condiments I didn’t previously know about. Bagel Spice being the most recent example.
I love bagels, especially the aromatic spices used to flavor them. My favorite is sesame, but I have always appreciated a good everything bagel. But I’d never considered using such a spice blend on venison—or really anything except a bagel. I now know differently!
My sample package contained three flavors: the original, sea salt, and zesty jalapeno. For my first experiment I chose to go simple and do a rub on my venison and toss the roasted veggies. I wanted to use the jalapeno for the venison—I thought the zing would be a nice compliment to the meat. However, when it came time to cook, that one had disappeared. I was completely baffled—I knew I’d gotten three of them, but couldn’t find it for my life (it later turned up in my spice cabinet, a logical place for it, but I hadn’t put it there).
Venison with Original Bagel Spice rub
For the venison, I chose a tenderloin cut. I brushed the meat with olive oil and then rubbed it with the original bagel spice (probably about 2 Tablespoons). I then broiled it (because we ran out of propane for the grill…urgh). I broiled it about 4 minutes on each side so that it was medium rare after sitting for five minutes.
The verdict? Delicious. The spices were a little crunchy and the flavor exploded. It was lovely. And I didn’t need to salt the meat at all, which is nice to know for people who need to reduce their sodium. This may seem crazy, but I so closely associate those spice flavors with bagels that I actually felt like I was eating bread with my meal. It was great!
I think my next venison experiment will be to add the jalapeno to ground venison for burgers. Yum!
Roasted Vegetables with Sea Salt Bagel Spice
I wanted a little salt flavor with the veggies, so I chose the sea salt variety. I roasted broccoli, beets, carrots, and potatoes, but you could do any assortment of veggies you wanted. I simply tossed the vegetables with olive oil and about 2 teaspoons of the bagel spice, and then roasted them for 20 minutes. Easy as can be, and wow it was good. I usually roast my veggies in olive oil and salt and I didn’t realize how boring that had become. The sesame and poppy seed flavors worked very nicely with the vegetables. It was a different taste, but still a subtle one. Just a little oomph for the veggies.
Rick and I spent dinner thinking about all the fun things we could do with these spices, and I plan to experiment more! I may try some of the recipes on their site too. Who knows? Thank you for sharing with me Bagel Spice.
I’ll say it…I’m done with these polar vortexes. I live in Virginia for a reason—I like mild winters! The one good thing about all this cold, though, is that I have been spending a lot of time in the kitchen thinking of new things to do with the food in my freezer (otherwise I’d need to go to the store in this cold). One of those experiments was my pumpkin coffee chili. Let me just say yum.
I got the idea from two events that happened. The first, I made too much coffee. We drink VERY nice coffee in our house, and I couldn’t stand the thought of dumping a couple of cups down the drain. So I saved it. The second was I had thawed some of the pumpkin puree I made this fall, and realized I need to figure out what to do with it before it went bad. Then the cold hit, I got a hankering for chili and pumpkin coffee chili was born.
You won’t really taste the pumpkin. Rather it adds a creaminess that you don’t usually get in chili. And it’s super healthy. The coffee adds some nice flavor. I used a decaf Brazilian roast, which is ever so slightly sweet. The overall result is a smooth chili for a cold night. Perfection.
: Pumpkin Coffee Chili
: pumpkin makes this chili smooth, coffee gives it a little something extra.
- 1 lb ground venison
- 2 Tbs olive oil, divided
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 2 Serrano chilies, seeds and membrane removed and chilies chopped
- 2 28 oz cans tomatoes (or 2 quarts if you can your own tomatoes), drained
- 2 cups pumpkin puree
- 12 oz brewed coffee (I use decaf)
- 2 Tbs chili powder
- 1 tsp cumin
- 2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 5 drops Habanero oil, optional
- Heat 1 tablespoon of oil in a 6-quart stock pot. Add the venison and brown. Once browned, set the venison aside in a bowl and return the stock pot to the heat.
- Add the other tablespoon of oil. Add the onions and cook over medium heat until tender. Add the green peppers and chilies and continue cooking until tender.
- Chop the tomatoes. Add them to the to onions and peppers.
- Add the pumpkin, coffee, and spices. Bring to a light boil, then reduce to a simmer and continue cooking for 20 minutes.
- Serve with grated cheddar cheese and sour cream.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
Copyright © Susan Rose.
Microformatting by hRecipe.
How about that crazy cold snap we had throughout the U.S. last week? Brrr. I like the cold, but sheesh. That was a little much. However, the freezing temperatures put me in the mood to make some nice warm stew! What is better on a chilly night than the smell of stew simmering on the stove? Nothing, that’s what. I found a recipe for a lamb and fig stew on Eating Well, and thought it would adapt well to venison. This venison, fig and olive stew is really more of a chili, but how can that possibly be a bad thing? Especially since I’d wanted to make chili, but couldn’t find chili powder anywhere. Really. I’ve never heard of stores running out of it, but this was no ordinary week.
Now some of you may be a little skeptical about the figs and olives in this stew. Trust me. You’ll like it. How do I know? Because Rick, who refused to eat either, loved this stew. There is something about the sweetness of the figs and the saltiness of the olives that blends perfectly with venison. It is magical. There are very few ingredients in the stew (well, few for a stew), but each one maximizes the flavors of the others. It’s a great relationship. We ate this over the course of a few days, and it just got better every day.
I suggest serving it with a nice, crusty country bread. I made a whole wheat loaf that we slathered with butter. I’m smiling merely at the memory!
This stew is super easy to make, so give it a try. You will be happy you did.
: Venison, Fig and Olive Stew
: sweet and salty, these flavors blend beautifully
- 1 pound ground venison
- 2 tsp olive oil
- 10 cloves garlic, peeled
- 1 tsp herbs de Provence
- 1/2 cup dry red wine
- 2 pints venison broth (or low-sodium beef broth if you don’t have venison broth)
- 2 Tbs Xantham gum or cornstarch
- 1 28-oz can diced tomatoes, drained
- 1/2 cup chopped dried figs
- 1/4 cup green olives (pimentos removed), sliced in half
- 1/2 tsp fresh ground pepper
- 1 tsp sea salt
- juice of one lemon
- zest of one lemon
- Heat olive oil in a Dutch oven over medium heat. Add the ground venison and brown (about 5 minutes). Remove browned venison to a bowl and set aside.
- Add the garlic and Herbs de Provence to the Dutch oven and cook, stirring constantly, until fragrant (about 1/2 minute).
- Add the wine and cook, scraping any brown bits, until alcohol burns off and the mixture is slightly reduced (about 2 minutes).
- Combine the venison broth and Xantham Gum/Cornstarch. Add to the Dutch oven, and return to a simmer, stirring often. Don’t worry if the Xantham Gum doesn’t completely dissolve—it never does for me. But it will as it heats up in the pan.
- Add the tomatoes, figs, olives, salt, and pepper and return to a simmer. Reduce heat and continue to simmer for about five minutes, stirring occasionally.
- Add the venison and heat through.
- Add the lemon juice and lemon zest.
- Serve immediately.
The original recipe calls for lamb, so that would be a nice substitution if you don’t have any ground venison.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: Middle Eastern
Copyright © Susan Rose.