Posts Tagged ‘sauce’
Susan’s Chunky Picante Sauce
March 1st, 2011 | 
Author: If you love store-brought picante sauce with your chips, this salsa recipe is very close. The tomato sauce and tomato paste give the picante sauce that rich tomato flavor. Picante sauce is more “saucy” than Pico de Gallo with much more tomato. This recipe is mild, so just add more jalapeno or habanero sauce if you need more kick!
Recipe: Susan’s Chunky Picante Sauce
Summary: a rich and thick salsa
Ingredients
- 1 medium green pepper, chopped
- 1 medium tomato, diced
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup minced fresh cilantro or parsley
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup tomato sauce
- 1/3 cup tomato paste
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1/4 tsp chili habanero sauce (for mild salsa)
- 1/4 tsp salt
Instructions
- In a bowl, combine the first 6 ingredients.
- In another bowl, combine the tomato sauce, tomato paste, garlic, lemon juice and pepper and then stir into the vegetable mixture.
- Refrigerate for at least one hour before serving.
Quick Notes
This is best made a day in advance so that the flavors can merge together.
Cooking time (duration): 30 minutes
Number of servings (yield): 3 cups
Meal type: snack
Culinary tradition: Mexican
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Valentine’s Jaeger Schnitzel
I’m one of those weird people that would rather stay in on Valentine’s Day and make a nice dinner for my honey rather than going out to eat. It makes him so happy when I make one of his favorite dishes, especially when it’s something I don’t make very often. Venison Jaeger Schnitzel is one of those meals.
Rick fell in love with this traditional German meal during his Army days when he was stationed in Germany. We weren’t sure at first whether it would be good with venison, but I’m not sure why we were worried about that. Venison Jaeger Schnitzel is delicious. It’s also a bit of a production, and a little messy to make. But worth it to see the smile on his face. So if you want to impress your man this Valentine’s Day, give it a try.
Recipe: Venison Jaeger Schnitzel
Summary: This traditional German dish is fantastic with venison meat.
Ingredients
- 1 lbs venison backstrap (or other cut that you can butterfly and pound thin)
- 1/2 cup cooking oil
- 1/2 cup flour
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 egg lightly beaten
- 2 tbs milk
- 1 cup dry bread crumbs
- 1/2 cup crushed buttery cracker crumbs
- 1 cup mushrooms, sliced
- 1/4 onion, finely chopped
- 1/4 bunch parsley, chopped
- 1/4 cup venison or beef broth
- 1/4 cup sherry
- 1/4 cup cream
Instructions
- Cut the venison into 1/2 inch steaks and butterfly (click here for instructions on butterflying venison).
- In a large shallow dish, combine flour, salt, and pepper.
- Dredge the steaks in the seasoned flour.
- Place on a cutting board and cover with wax paper. Using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness (yes, the meat may tear a bit…that’s the problem with very lean meat).
- In another shallow bowl, beat the eggs and milk.
- In a third shallow dish, combine bread crumbs and cracker crumbs.
- Preheat the oil in a large heavy skillet over medium high heat.
- Dip the steaks in the egg mixture and then coat each steak on both sides with the crumbs.
- Place prepared steaks gently in a single layer into the hot oil. Fry steaks for 3 to 4 minutes on each side, or until golden brown.
- Drain on paper towels. Place on a plate in a warm oven to keep warm while preparing the sauce.
- Using the skillet you used for the meat, fry the finely chopped onion and mushrooms for a couple of minutes (add or remove oil as needed so that there is about 1 tbs of oil in the skillet).
- Add the sherry to the pan and bring to the boil, then add the broth.
- Reduce heat and simmer until sauce is reduced to your desired consistency.
- Remove skillet from heat and slowly and the cream. Add the parsley.
- Ladle sauce over meat and serve the dish with thinly cut French fries (that’s the way Rick ate it in Germany).
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Buffalo Wings Venison Style
Game day appetizers are one of my favorite things, and buffalo wings are one of my favorite indulgences. I wondered if I could make them with venison instead of chicken (wingless, of course). The result was a very tasty, although slightly messy, treat. A word of warning…use parchment paper otherwise they will stick to the baking sheet and won’t look very pretty (although they’ll taste great)!
Recipe: Buffalo Venison Tenders
Summary: spicy and tender Buffalo tenders with venison rather than chicken
Ingredients
- 12 ounces venison steak, cut into 2-inch pieces
- 1/2 cup Louisiana hot sauce
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3/4 cup bread crumbs
- 2 egg whites, beaten
- 1 tablespoon water
- Blue Cheese dipping sauce (recipe below)
Instructions
- Marinate the venison in the hot sauce for ½ hour.
- Preheat oven to 350 degrees.
- Place parchment paper on a baking sheet.
- In a baggie, mix together flour, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt. Shake the venison pieces with the seasoned flour.
- Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl.
- Put bread crumbs in a shallow dish.
- Dip seasoned venison in egg mixture, then roll in the bread crumbs.
- Place on prepared baking sheet. Bake for about 6 minutes in the preheated oven. Use tongs to turn pieces over. Bake 5 minutes longer, or until venison is slightly firm when pressed.
- Serve with dipping sauce and celery sticks.
Cooking time (duration): 15
Number of servings (yield): 6
Meal type: appetizers
Recipe: Blue Cheese Dipping Sauce
Summary: easy to make blue cheese dressing for chips, buffalo tenders, or salads
Ingredients
- 1/4 cup crumbled blue cheese 2 tablespoons buttermilk 1/2 cup light sour cream 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine and ingredients and stir until well mixed. Cover and set in refrigerator until ready to eat. This dressing will last for about 1 week.
Cooking time (duration): 5
Microformatting by hRecipe.
Posted in Sauces and Salsas, Venison Appetizers | 
Tags: appetizer, flank steak, sauce, venison recipe | 
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