Venison Stroganoff

Quarantine life is interesting and means you really don't want anything to go to waste. That includes the 16 ounce container of sour cream close to expiration I found in our refrigerator today. What to make with it in a hurry?

Since we have a freezer full of ground deer meat, Venison Stroganoff made sense. What made even more sense was using that fabulous kitchen helper, the pressure cooker. We have an InstantPot, so directions cater to that brand.

Ingredients 

1 lb ground venison/deer/beef

16 oz sour cream

10.5 oz can cream of mushroom soup

1 cup water

4 Tbsp Worcestershire sauce

2 beef bouillon cubes

1 tsp garlic powder

1 tsp onion powder

1 tsp salt - We like the flavor Himalayan salt adds to dishes.
1/2 tsp Thyme
Tapioca Starch or flour to thicken as needed

Place water, frozen meat, soup, Worcestershire sauce, garlic powder, onion powder, and salt in to InstantPot. Close vent, set pressure to high, and set time to 30 minutes. Allow InstantPot to natural pressure release for 10 minutes once done.  Release any remaining pressure carefully. Open lid, set InstantPot to "Saute," add beef bouillon, and break up meat into small pieces. Stir in sour cream and set InstantPot to "Warm." For thicker sauce, add tapioca flour/starch or traditional flour. Serve over noodles, rice, mashed potatoes, or pasta. Many in our family like to add Tony's seasoning salt to their dishes. 

Happy cooking!!

Deer Me!! (Deer Bacon Burger Tacos)

This appears to be our first week of serious summer around Halls' Homestead. What to eat? What to eat?  Tacos!!  Everyone can pick exactly what he or she wants to eat, and we can make sure plenty of fresh veggies are piled available.  But these aren't your normal tacos...

These are deer bacon burger tacos.  My dad is a big hunter, and we are blessed with deer meat.  Deer is an exceptionally lean meat, so Dad likes to have his deer processed with a bit of bacon in order to make hamburger patties.  While the deer bacon burgers are tasty, we were ready for something different.  Below are the steps we take for delicious tacos.

Thaw the meat, and brown the deer bacon blend in a skillet with a bit of oil.  Add 8 ounces of taco sauce per pound of cooked meat, and sprinkle with onion powder, garlic powder, dried oregano, cumin, and paprika.  Simmer until sauce desired thickness and serve.  We like to pile on spinach/spring mix lettuce, tomatoes, onions, avocado, cheese, and sour cream.  Serve with chips, salsa, re-fried or black beans, and fresh fruit.

See the meatloaf recipe here: http://hallshomestead.blogspot.com/2014/11/deer-me-deer-bacon-burger-meatloaf.html