Venison (or Beef) and Wild Mushroom Stroganoff

Though I make this recipe with venison backstrap, which is naturally very low in fat, you can easily make a delicious variation with beef tenderloin or even hamburger!
Creamy, saucy and delicious Stroganoff is thought to have its origins in old Russia. and brought abroad by soldiers returning from war.


I know that many people cook dishes like this one with canned condensed soup mixed, but I hope once you learn the trick of, 2 tbs butter and 2 tbs flour starter, starting a roux, you will never find reason to ever buy processed gravies, soups, or sauces again! It really is simple. Start your flour in a fat (butter, oil, or fat) and you will never find a lump again.

Venison and Wild Mushroom Stroganoff
30 minutes

1-2 lbs venison backstrap or tenderloin
OR
1 2 1/2-pound piece beef tenderloin or sirloin, well trimmed, meat cut into 2x1x1/2 inch strips
5 tbs butter
5 tbs flour, using 2 tbs first, and 3 tbs later.
1/4 cup ketchup
1/2 medium onion, finely chopped
1 pound wild mushrooms, or cremini
1 clove garlic
1 1/2-2 cups (12-16 oz) organic beef broth
2 tablespoons Cognac or brandy (optional)
2-3 tbs Worcestershire sauce, to taste
3/4 cup sour cream
1 tablespoon chopped fresh Italian parsley(optional)


12 ounces wide egg noodles
4 tbs butter
1 tablespoon paprika


Cut tenderloin strips or medallions. Pat meat dry with paper towels. Sprinkle with salt and pepper, and flour lightly with first 2 tbs flour. Heat oil and butter in heavy large skillet over medium-high heat. Once hot, working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Set aside.

Add 1 tbs olive oil in same skillet over medium heat. Add chopped onions and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 5-7 minutes. Add garlic in last minute. In the middle of skillet, clear an area and melt 3 tbs butter, and 3 tbs flour, letting it melt into each other. Remove all of the flour taste by browning lightly for about three minutes. Whisk in beef broth. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream, Worcestershire . Add meat that was set aside, and any accumulated juices. Simmer over medium-low about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Put back in pan, and add remaining 2 tablespoons butter; toss to coat. Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika. Serve with finely chopped fresh Italian parsley.

Oven Baked "Fried" Chicken

Super Moist, Crispy, Juicy Panko Baked Chicken, is one of my families favorite salad toppers, and starter to many an amazing, deeply enticing, winter feasts.

Have you heard of panko?  It's a Japanese bread crumb that is so amazing in retaining a light crispy coating! It uses very little, and still seems to coat the entire portion.  I use it exclusively now on fish, seafood and chicken.  It's available in most grocers, but I like to find ones with bulk food sections (read Winco) as it can be pretty spendy in specialty aisles.




Oven-Fried Panko Chicken
30-40 minutes

1 1/2-2 cups panko
1/4-1/2 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 stick (8 tbs) butter
1 chicken, 3-4 lbs, cut into pieces such as breasts, thighs, legs, etc.
OR
6 chicken breasts

Preheat oven to 450 degrees. Stir together panko, salt, black pepper, and cayenne pepper.

Whole Chicken pieces- Rub butter all over chicken pieces, dip in panko pressing firmly into to help them adhere.  Transfer skin up into baking dish or cast iron pan. Using a meat thermometer in deepest part of thigh, bake until 170 degrees or juices run clear, around 30-40 minutes

Breasts- Melt butter, dip chicken in butter and then coat thoroughly in bread crumbs. Place in baking dish or cast iron pan. Bake until browned about 30 minutes. Let cool for at least 5 minutes and serve.

Ganache Series- Salted Caramel Chocolate Tart

This is a remarkable alternative to the Chocolate Raspberry Truffle Tart...  Oh my Caramel. You are kind of my favorite.

Salted Caramel Chocolate Tart

Crust

1- 9 oz box Nabisco Famous Chocolate Wafers finely crushed
1/2 cup unsalted butter melted- 1 stick

Preheat Oven to 350 degrees. Spray a 11-inch loose bottomed tart pan with nonstick cooking spray.
Hand crush or process the cookies in a food processor, until finely crushed. Add melted butter and pulse in processor or mix until combined.
Pat the crust into prepared tart pan using a flat bottomed glass to build up the sides to 1/4 inch high. Bake for 12-15 minutes and let cool thoroughly on a wire rack.

Ganache
4 oz semisweet chocolate, finally chopped

1/2 cup heavy cream

Caramel

For the Caramel
1 1/2 cups granulated sugar
3 Tablespoons light corn syrup
1/4 teaspoon kosher salt
6 Tablespoons water
6 Tablespoons unsalted butter
6 Tablespoons heavy cream
1 Tablespoon crème fraîche ( a mixture of cream and buttermilk)

Flaked Sea Salt for Garnish- Should be Flaked for a light taste

Caramel-In a medium saucepan, whisk together the sugar, corn syrup, salt, and water. Cook, without stirring, until it reaches 350º F on a candy thermometer or until amber in color. Remove from the heat and whisk in the butter, cream, and crème fraîche (the mixture will bubble vigorously) until smooth. Return the caramel to a low heat and stir until any hard crystals melt. Pour the caramel into the cooled tart shell and cool slightly; refrigerate until firm, about 4-5 hours.

Ganache-Place chocolate in a heat proof bowl and bring cream to boil over medium heat. Pour over chocolate. Let sit for a few minutes then whisk together until smooth. Cool the ganache about a half hour at room temperature. 

Pour ganache evenly over caramel and refrigerate until set, about 4-5 hours. Allow tart to set at room temperature for 15-20 minutes (depending on how warm your kitchen is) before serving. Sprinkle the tart with flaked sea salt, slice, and serve chilled. Enjoy!

Adapted from a recipe by The Galley Gourmet