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.

Chicken Parmesiana

Chicken Parmesan is so satisfying, not only for the diners, but me as I hear "mmmmmm mmm" from every corner of the table! Really it's such a simple offering but the flavors never seem like you barely just entered, and now left the kitchen in 30 minutes!

Chicken Parmesiana
30 minutes

4-6 Panko Baked Chicken Breasts
        1 1/2-2 cups panko
        salt, pepper
        1/4 tsp garlic powder
        3/4-1 stick melted butter
4-6 Slices mozzarella, or buffalo mozzarella
2-3 cups Simple Tomato Sauce (Recipe Below), or pre-made marinara 
4 tsp Parmesan

Preheat oven to 450 degrees. Mix panko, garlic, salt and pepper. in flat dish. Pat chicken breast dry. Melt butter and dip chicken into butter then panko, pressing panko firmly to adhere. Bake for 30 minutes in oven proof dish or cast iron skillet.

Meanwhile, prepare Simple Tomato Sauce. In the last 5 minutes of baking, spoon sauce over chicken and lay a mozzorella slice on each breast. Sprinkle entire pan with parmesan.  Bake the remaining 5 minutes. Let sit for 5 more uncovered, and serve.

Depending on the season can be served over fresh greens with a lemon vinaigrette, in a toasted hoagy role as one of the best sandwiches out there, or  simply whole grain noodles and the remaining tomato sauce.

Simple Tomato Sauce

        1 jar (25 oz) Eden Crushed Tomatoes
        1/2 onion
        1/2 cup extra-virgin olive oil
        2 cloves garlic, chopped
        Sea salt and freshly ground black pepper
       1/2 tsp dried basil, thyme, and oregano
        2 dried bay leaves

Combine all ingredients in medium size pan. Bring to boil,  reduce heat to medium low. Simmer for 25 minutes at a low boil.

Homemade, Meaty, Cheesy, Melty Lasagna

I used my left over True Italian Spaghetti and Meatballs sauce, mushrooms and burger to produce a second delicious Italian dish.  Homemade Meaty Lasagna, was actually solving the leftovers problem. I was on my way out to go hunting with my daughter(See Hunting Women), and last years bounty was using up valuable space in my freezer so I browned up the rest of the Elk, Venison and Moose burger that I had left and added it to the amazing sauce. I knew when I got back from 4 days in the cold and elements this would be a welcome premade, yet homemade, meal the whole family would love! Below is a the basic recipe I use not only if you do not have the premade sauce,  but also using ground beef. 

Meaty, Cheesy, Melty Lasagna

Sauce:

1 1/2 pounds ground beef (or Venison or another game ground)
1 pound ground Italian sausage
1 onion

2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can whole tomatoes (hand crush as pour in)
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste

Cheese Layer:

1 1/2 cups small curd cottage cheese or ricotta 

1 (5-ounce) package grated Parmesan

2 tbsp freshly chopped Italian flat leaf parsley or 1 tbsp dried

2 large eggs, lightly beaten

9 uncooked lasagna noodles if cooking immediately, or boiled for half package directions if freezing

2 (8-ounce) packages shredded mozzarella.

Preheat Oven to 350 degrees.
In a large saucepan, combine ground hamburger, sausage, onion, and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Freeze- seal tightly with Tin Foil.  I use the disposable Tin Pans over and over.  If frozen bake at 375 for  2 hours. 1 if thawed.

Ready for the Freezer in a Flash! 

Italian Grandmother's Amazing Meatballs and Spaghetti Sauce

To be honest you will rarely find a recipe so long from me. So time consuming... but when you do as the Italian's do... you do as the Italian grandmother does.  Purrrrrfection, simmering sauces. Dishes that take hours, but are worth every bite.












True Spaghetti with Amazing Meatballs
3 Hours

The Workings
Mild Italian Sausages (optional)
Brown in Pan, set aside.

Meatballs
These meatballs are extremely UNIQUE to what we usually expect, with the golden raisins, but they are so good! So prep your palette to try something new! And the milk bread is a must to those is the "meatball know".

1 1/2 lbs of ground meat ( I used 3 lbs. and doubled the other ingredients. 1 lb. veal, 1 lb. hamburger, 1 lb. pork)
2 pieces white Bread ( I used sprouted wheat bread because it is all I eat) torn, soaked in milk, and gently squeezed
1 Tbs. Soy sauce
1 cup golden raisins
1 Egg
salt and pepper to taste

Combine ingredients well and roll in bread crumbs. Brown in pan that sausage was browned in, or olive oil.

Sauce
3-28 oz cans Whole Stewed Tomatoes, hand crush as you pour in.
2-16 oz. cans Tomato Sauce
1-6 oz can tomato paste
Seasonally- As all of your tomatoes ripen August, September, October use them instead! 
1 whole clove garlic, crushed
1 WHOLE onion, peel removed (The Italian way is to cook it whole, and remove upon completion, Grandma says an onion becomes bitter if left in a sauce.)
1 1/2 cup Parmesan (put right into sauce)
1/4 bottle Italian seasoning

Cook sauce-2-3 hours.  Add meatballs and sausage back into sauce an hour before done.

True Italian meatballs are actually very small.  American meatballs are the giant ones I created.

Chicken Marsala with Gathered Mushrooms

Chicken Marsala With Gathered Porcinis and Chantrelles

There's a Fungus among Us? If I was looking for a subject of choice that would draw a slew of readers, I'm sure mushrooms would not be my first choice. It's one of those love/hate foods.

But I have a secret...I really love reforming the doubtful, the mis-fed; the broken, ruined, diner who has had their ingredients mismanaged and ill prepared. I'm positive that I can convert almost anyone on almost any food they thought they didn't like.  Because, well..  I didn't like them either!  So Brussel Sprouts, Mushrooms, Beets. Watch out. You are  on notice. I'm finding your weakness,and making you likable again.

Time: 20 minutes

2 split boneless, skinless chicken breasts (cut breasts with your knife lengthwise to make two thinner pieces instead of pounding), or 4 pounded chicken breasts about 1/4 inch thin. 

1/4 cup flour

Kosher salt and black pepper

Fresh lemon juice

1 tbs butter
1 tbs olive oil

1 cup sliced Chantrelle and/or Porcini mushrooms, foraged or purchased  

Flatten Chicken In a plastic bag with the flat side of Mallet

I clove garlic crushed

1 cup marsala wine
1/2 cup chicken stock
1 tsp corn starch

lemon juice about 2 squeezes

1 tbs butter

Salt, pepper and lightly flour chicken pieces. Fry in olive oil/butter till done. About 3 minutes each side. Sprinkle with lemon juice. Remove and keep warm. (oven warmer works great or 250 degrees)

Add 2 tbs butter to pan do no remove clean chicken drippings. Add sliced mushrooms, sauté. Cook for about 3 minutes add garlic. Add Marsala, broth and corn starch, whisk all scrapings off bottom of pan. Reduce to ¼ cup. Add lemon juice,chicken breasts and simmer for 2 minutes. Finish with a pat of butter for smooth glossy sauce. 

Serve with egg noodles and browned butter. Grate fresh Parmesan over noodles and Chicken Marsala, and garnish with fresh, chopped parsley if preferred.

Alternatives: To add incredible flavor try cubed pancetta or bacon with the chicken(Salt very lightly due to the natural salts) Also, try adding 6 tbs Heavy cream at final reduction for marsala cream.  

Chicken Marsala With Cream Sauce

Simmering to a gloss

LOCAL MUSHROOM VARIETIES 
Chantrelles
Morels
Oyster
Yellowfoot
Hedgehogs
Black Trumpets
Truffles
Birch Bolete
Mutsaki
Porcini

RESOURCES
THE MOST AMAZING FORAGER'S BLOG!  FAT OF THE LAND

For those not interested in foraging try Whole Foods Market, PCC Natural Markets, and Trader Joe's for local mushroom varieties!

Puget Sound Mushroom Society