Venison Sliders & Cinnamon Raisin Apples

Adam and I were the lucky recipients of smoked deer sausage! I couldn't decide exactly how I wanted to prepare it and thought for weeks, literally, about what to do with it. Then I thought, Why do I have to do something fancy???? Just be simple and cook it - let the natural flavors of the deer and the smoking process make the statement! That is exactly what I did, and it turned out fabulous! Now, any sausage will work and if you don't get it smoked, just add some fun seasonings! The deer sausage we had was in casing, so I just removed it then mashed all the meat together. I had a suspicion that the sausage was going to be a bit spicy for me, so I paired it with sweet apples and raisins, as well as homemade sweet potato fries.

Ingredients:

• 2 lbs smoked deer sausage, casing removed
• 3 eggs
• 1 large fuji apple, diced
• 1 1/2 Tbsp raisins
• 1 1/2 Tbsp chopped pecans
• Cinnamon

Instructions:

1. Mix sausage and eggs then form patties to preferred size
2. In a large skillet over medium heat, cook deer patties, flipping a couple times, until fully brown on both sides. (approx 3-5 minutes on each side)
3. While the sliders are cooking, dice your apple. Once the sliders have finished cooking, remove from pan and add diced apples, raisins, and pecans to the same pan. Allow to cook and absorb the flavor of the drippings from the sausage, until the apples are soft. Sprinkle generously with cinnamon.
4. Plate a couple spoonfuls of apple/raisin mix on to plate, then top with venison sliders.
5. Consume!

Rogan Josh

A few weeks ago I ordered some lamb from a local farmer. I was SO excited when I went to pick it up and couldn't wait to cook it. I wanted to wait until I had a "special" occasion to have it so when Adam said that he invited a friend over for dinner I knew that I had to cook it! I had recently made a homemade Rogan Josh spice blend using the following spices: ground cardamon, ground cloves, ginger, paprika, chili powder, cinnamon, cumin, coriander, salt, and pepper. I used this amazing spice blend in this dish

Ingredients (remaining):

• Rogan Josh spice blend
• 1 Tbsp coconut oil
• 1 medium yellow onion, diced
• 1 cup coconut milk
• 1 1/4 cups water

Instructions:

1. In a large skillet, heat coconut oil over medium high heat.
2. Sear the lamb on all sides, approx 5 minutes total
3. Saute the onions in the same skillet until translucent
4. Add the Rogan Josh spice blend to the pan and combine well
5. Pour coconut milk and water into the skillet - bring to a boil. Cover and reduce heat to simmer for approx 30 minutes (if you can wait that long!)

I served this dish with cauliflower pilaf, mashed sweet potatoes, grilled veggies, and cumin roasted carrots. It was a wonderful night with a good friend!

Bison Stuffed Bell Pepper

Bison. I don't even know what this animal looks like (maybe I should Wiki it) but I have seen some recipes that called for it. I've seen it in Whole Foods and have felt it calling my name. Bison. What do you taste like? Will you be too "game-y" for me? Bison. I am so glad I found you! Here are some interesting facts on the lovely animal (Wiki rules).

- They weigh up to 2,000 lbs!!!!
- They can run up to 30 mph!!!!
- Their diet consist of grass (no nasty grains!!!!)
- They are very lean (35 % less calories and 53% less fat than beef)
- They make an awesome stuffed bell pepper

Ingredients:

• 4 bellpeppers
• 1.5 lb ground bison
• 1/2 Tbsp coconut oil
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup tomato, diced

Instructions:

1. Saute ground bison in large skillet over medium-high heat until cooked through
2. Add seasonings to bison and let the spices incorporate and simmer - then remove bison from skillet
3. In the same skillet, heat coconut oil and saute the onion and garlic until onion is soft
4. Add the bison back to the skillet with onion and garlic, along with the diced tomatoes. Stir until all is incorporated. Remove from heat while you prepare the peppers
5. Preheat oven to 350 degrees
6. Cut the top off the pepper and remove seeds and veins (as best as possible)
7. Stand the peppers in a oiled baking dish and stuff each with the bison mixture. Place the pepper lids back on top
8. Lightly brush the peppers with EVOO and bake for 35 minutes

*Tip: Bison tends to get pretty dry and overcook easily because it is so lean. Try not to overcook these - if a knife goes in the pepper easily and a fork has some resistance, then they are done.

As always, feel free to add whatever spices and veggies you want. This is what I happened to have on hand. I think the addition of shredded carrots, kale, and mushrooms would be yummy. 

Pan Seared Duck

Can you see the little pellet holes?!?

Ingredients:

• 4 skin-removed, bone-in duck breasts
• 2 1/2 Tbsp paprika
• 2 Tbsp salt
• 2 Tbsp garlic powder
• 1 Tbsp pepper
• 1/4 Tbsp cayenne pepper (bc I'm a wuss)
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• 1 Tbsp olive oil

Instructions:

1. Preheat oven to 400 degrees. Mix all spices together and season duck
2. Add olive oil to saute pan over medium high heat
3. Once hot, sear duck, breast side down, for 6 minutes
4. Flip duck over and place on baking sheet
5. Bake in oven for 10-12 minutes