Elk Red Curry

I have found that I have a love for curry! Thai food is something that I crave! While in the grocery store I found a curry paste and had to try it out! Of course chicken is a delicacy in our home, so why not make it with elk?

We have Elk chunks, diced cooked potatoes, some green peppers from the garden, coconut milk (not featured), and the curry paste.

Combined them all and it smelled AMAZING!!!! 

Served over Jasmine rice!! I would say this is a fun, yummy, and different way to use Elk meat. It's definitely worth a shot! ;)

Thrifting Veggies

This is the story of the end of the zucchini plant in our garden. It all started when we were producing more zucchini's than we could eat. I am talking about zucchini side dishes for every meal. Not to mention the zucchini's that we gave to at least 4 different families, and more than once. I had the hubby pull the plant and in doing so he walked in with these huge beauties!

I am a firm believer in not wasting, hence why we gave so many away. So, I resorted to shredding these babies and freezing them. Literally for a couple hours a friend and I were shredding these bad boys. 

I ended up with 7 1/2 bags of zucchini!!!! Two bags were given to my friend for helping. Now, here is the kicker... What in the world do you do with a bunch of shredded zucchini? 

Most people use it for zucchini bread and thaw when they want it. That is something that I'm going to try, but I found my own delicious guilty pleasure!

Ta-da!!! We have my new all time favorite cookies!! Chocolate Oatmeal Zucchini Cookies!!! Seriously, I was in heaven!!!!! I seriously found the holy grail of shredded zucchini. I have now made this recipe 4 times in 3 weeks. Yeah, I would say I'm a bit obsessed. So, next time you have extra zucchini, try it out! Click here for recipe. 

Elk Stuffed Peppers

I have found that our freezer is full with a lot of ground Elk, and I've done my best to use it in many different ways. This is a recipe that is nice for a change of pace.

1lb. of ground Elk
16oz can of Black Beans (drained)
2T. of taco seasoning
1/3 C. of shredded cheese
1/2 C. of Sour cream
1/2  C. of chopped onion
16oz can of Corn Kernels (drained)
4 Bell peppers
2 T. of Olive Oil

Preheat oven to 400 degrees
Start with your bell peppers and slice them in half and clean out the seeds. Once you have done this and cleaned them out well, you want to use 1T. of olive oil and coat the pepper halves. Place them on a cookie sheet and let them bake in the oven for 15 minutes. This will soften your pepper and that is exactly what you want.

In a medium sized skillet you want to heat the remaining oil in the pan and add your meat. Brown the meat and add your seasoning. Once cooked well together add your onions and saute with the meat. Once onions are cooked, in a large bowl you will want to combine the meat mixture, sour cream, corn and beans. Mix well!

 Peppers should be ready to pull out! This is the stuffing part of the recipe, spoon in the mixture into each pepper half. Fit as much as possible!  Once you have them filled coat the peppers with cheese. I love cheddar, so that is what I used.

Place in the oven again, but this time it's only for the cheese to melt. In my oven  it takes about 5 minutes.

Once done they are ready to serve!!! Enjoy!! They are pretty yummy!!!

Homemade Fries

I married a steak and potatoes man. Sometime, I need a change from mashed potatoes or baked potatoes, so this is a nice way to add a little change to our diet. Also, it is yummy!!!!

5 potatoes, or 4 large potatoes
2T. of Olive Oil
4 C. of cold water
Salt to taste

Preheat oven to about 400 degrees. I start by peeling most of the potatoes, you can leave the skin on them, but I found that I like it better without.

Then I slice the potato into strips like french fries, an 1/6 to 1/4 inch thick is what I aim for. Once I have them all sliced I soak the strips in the a medium sized bowl filled with cold water.

 This helps keep them from browning. I let them soak for at least 5 minutes and get ready for the baking process. Drain the water, and then add the Olive Oil  to the bowl. You want to coat all the fries. So I make sure that it is well mixed and all of them are coated with a little oil.

Now you want to place them on a cookie sheet for baking. It is best if they do not over lap so lay them on the cookie sheet, and try to fit as many as you can. Before placing them in the oven I like to add a little salt to the top layer of them. Once they are all laid nicely on the cookie sheet, stick them in!

I cook them for about 15 minutes, and then pull out the cookie sheet. I flip the fries so that way one side doesn't burn the entire time. I cook them for another 10 minutes, but be careful since every oven is different. You will just need to watch and see what works best for yours.
When they are done, I pull them out and a little salt to the top and they are ready to serve!!!

You will know when they are ready by their golden color! Enjoy!!!

Pan Fried Elk or Deer Steaks

One of our favorite ways to prepare Elk or Deer is just by pan frying some steaks. For this recipe you will need:
2T. of oil (I love Olive Oil)
1/2 cup of flour
1/2 t. of pepper
1/2 t. of salt
1lb of Elk or Deer meat

We thinly sliced the meat into stake slices.

Once your meat is cut up, in a bowl mix all dry ingredients.

Add a couple steak slices to flour and coat well on both sides.

Add oil to a skillet, wait a couple minutes for the oil to be heated and add the meat. My husband loves to add more pepper as each steak is cooking. He loves pepper!!! When the meat is bleeding through they are ready to turn.

Brown both sides and they are ready to eat!!

 They are yummy! For those Canadian out there, eating them Diana sauce is just divine. Enjoy!!!

Sweet Teriyaki Pork Chops

Normally we eat a lot of deer and elk meat, but my husband's family raises livestock so every now and then we will get meat from their animals.

For this recipe you will need:
4 pork chops
8oz can of Pineapple tidbits
1/4 c. of brown sugar
1/2 t. of corn starch (optional)
1T. of Olive Oil (or whatever you like to cook with)
1/4 c. of soy sauce
Pepper to taste

Prep time for this recipe is 5 minutes to make marinade mixture and 20 minutes to an hour for marinading.
Cook time is 15 minutes.

You want to start by making the marinade mixture. Combine pineapple (undrained), brown sugar, and if you like thicker sauces add the corn starch. Mix well and smash up the pineapple a little. Once combined add the pork chops, cover and let it sit for however long you would like to marinade. The longer you let it sit, the sweeter your meat will be.

When ready to cook, in a large skillet heat oil at just above halfway on your dial  Take the pork chops out of the marinade and place them in the skillet, pepper to taste. Add soy cause and seer the pork chops. They will be ready to turn when you see the blood surface. Seer both sides. Once chops have been cooking in the soy sauce for 5 minutes  add the left over marinade mixture to the skillet.

 The sauce will boil, and that is perfect. continue to cook and turn until pineapple tidbits are soften and are a golden color or until your sauce has thickened to your liking for those that added corn starch. ( I used a smaller skillet so I cooked two chops at a time, you don't have to do it that way.) Take off heat, and they are ready to eat! You can serve them over rice or as is.

Enjoy!!!! They are yummy!!!!!