Easy Weeknight Dinners

Easy Weeknight Dinners General Mills http://new.bettycrocker.com:10341/community/forums/threadrss.ashx?forumid=7&threadid=2809 http://backend.userland.com/rss General Mills Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT Any suggestions for venison -- ground or steak? <p><span style="font-size:small;">Venison is easily cooked. If it is in steak form you need to roll it in flour, seasoned to taste-I season with more than just salt and pepper, Emerils Steak Seasoning, Italian Seasoning whatever suits you. The slower you cook the steaks the better. I cook mine in Olive oil, butter, or canola oil, enough to keep them from sticking depending on how many I am cooking. I add sliced or diced onion and sometimes bell pepper. Again this varies. When they have finished cooking I make a gravy with the dripping and serve with bisquits, potatoes or rice and a bean of some sort.</span></p><br /> <p><span style="font-size:small;">Another way is to marinade the steaks in an Italian dressing. I made up a package dressing that I bought that you add vinager to. This way takes a little more of the game taste out. You can marinade for 6-12 hours, my husband says you don't have to leave it overnight. Another marinade I have tried is the one mentioned before, Allegro, the "Original" or the "Wild Game". These marinades are excellent on steaks as well.</span></p><br /> <p><span style="font-size:small;">My favorite way for venison is in sausage. Grind the venison in a grinder and mix bacon ends with the lean venison and lots of sausage seasoning. Sometimes you have to run the meats through two and three times. Its worth it!</span></p><br /> <p><span style="font-size:small;">Dehydrated venison is wonderful! The guys at deer camp can eat it quicker than you can make it. All of us wives hide it!!</span></p><br /> <p><span style="font-size:small;">If you want to know more about southern venison just e-mail me and I will try my best to help you.</span></p> http://www.bettycrocker.com/CommunityForums/forums.aspx/7/2809 c134e190-6177-4248-9bbf-dd27633c6ed5:2809 Tue, 29 Sep 2009 13:06:14 GMT