Archive for February 2015

Grilled Chicken with Peach Salsa

chicken_ps

Ingredients:

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon fresh cilantro
1 pound boneless skinless chicken breasts

Peach Salsa:

2 cups chopped peaches (the peaches should be firm)
3/4 cup chopped red bell pepper
1/4 cup seeded, chopped cucumber
1/4 cup sliced green onion
2 tablespoons seeded, finely minced jalapeno pepper
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon fresh finely chopped cilantro

Directions:

For the chicken marinade, combine lime juice, honey, soy sauce and cilantro and mix well.
Place chicken and marinade in a food storage bag and marinate several hours or overnight in refrigerator.
Grill chicken until internal temperature reaches 165º, about 5 minutes per side.
For the salsa, combine all salsa ingredients in large bowl.
Mix, cover and chill in refrigerator for several hours.
Serve salsa over chicken.

Golden Venison Supreme

Ingredients:

1 pound venison tenderloin or loin
2 cans Campbell’s golden mushroom soup
1 hand beaten egg
1 cup milk
1 teaspoon garlic salt
1 teaspoon pepper
1 cup of flour
1 stick butter
1 cup olive oil
1 cup water

Directions:

After removing all fat and tendons, cut venison into slices (across grain) and soak in several rinses of fresh water. Drain venison and place (or dip) in mixture of milk, egg, garlic salt, and pepper for 15-20 minutes. Heat butter and oil in a large skillet. Drain venison (but do not wash) and place in bag with flour. Shake to coat venison and fry pieces in skillet to a golden brown coating on both sides. Preheat oven to 375°F. Place venison pieces flat (one layer thick) in a glass oven pan. Mix soup with pan drippings and cover venison. Add water, cover and bake 1 hour. Serve with mashed potatoes or rice.

Spicy Venison Tomato Soup

Ingredients:

1 onion, chopped
2 to 3 cloves of garlic, minced
salt
pepper
horseradish
venison
oil
red wine
2 to 3 stalks of celery, thinly sliced
2 to 3 carrots, sliced
1 to 2 potatoes, peeled and chopped
shrimp
beef stock or bullion
1 can of diced tomatoes

Directions:

Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp.