I have a couple of recipes I'd like to share with you. They both are pretty simple and are real delicious. As with most recipes there is more time used in the preparation with these one has almost no prep time and the other requires a little more time, but well worth it.
The first one is a breaded pork cutlet. Pork is very cheap and it's lean. Purchased sliced thin then taken home and pounded out so it's real thin. Four eggs are beaten, and in another bowl bread crumbs flavored with your favorite spices, please don't buy seasoned bread crumbs, buy plain or visit your bakery and buy the brad crumbs there. In a fry pan pour in oil and heat. Dip pork into bread crumb then dip in egg and drop in bread again. Place beaded cutlets in oil and cook until golden brown flip over and do the same on side two. When cooked place on paper towel then place on a plate. It can be served with noodles, or rice. I enjoyed mine with a fresh ear of corn.
|Breaded Pork Cutlet|
|Venison Barley Soup|
This is one of the most enjoyable venison dishes I make. The whole family loves it. Take 1-2 lbs of deer meat cut into one inch cubes or maybe a little smaller. Take some seasoned flour and dredge deer in it. In a hot fry pan pour some oil in it and place the deer cubes anf ry until you get a nice brown on them. Remove from pan and place in crock pot. Now you'll need about 6 carrots cut in serving size pieces, one celery stalk cut the same, one small onion diced. Put the vegetables into the fry pan and swirl them around in the deer drippings. Pour in a quarter cup of water and deglaze, then put it into the crock pot with the deer. In a small pot put in a cup of water, bring to a boil and add three hand fulls of pearled barley, stir and bring back to a boil. Cook barley until almost all the water is absorbed and add to crock pot. Season the soup with whatever seasonings you like. A couple of shots of Worcestershire sauce is mandatory. You can add two small cans of beef broth cover and cook on slow for eight hours.