Recipes

 

The following recipes were given to us by our readers, and we understand them to be NON-copyrighted or otherwise restricted. You are more than welcome to send us your own recipes to add to these. If they are from someone else - please get their permission before sending them to us. Also, let us know if you want your name to show with it! :)

 

 (Email us  with the word RECIPE in the subject line.) THANKS! for all the recipes, keep 'em coming! We are having a great time testing them!!

 

In the mean time, as we all love good food, we happily offer recipes for it below:

 

 

 

Veal Piccata	Dark Christmas Fruitcake	How to Smoke Baby Back Ribs
Veal Florentine	EZ Ham Balls	Bangers
Veal Italian Style	Venison Meatballs	Smoked Turkey
Venison Wraps	Venison Stromboli	Venison Loin
Bacon Wrapped Venison	Spicy Deer Burgers	Rib Rub
Bacon Wrapped Elk	Venison Meatloaf	Spiced Apricot Sauce
Onion Elk Roast Stroganoff	Liverwursted	Chipotle BBQ Sauce
Chilean Meat Empanadas	Simple Homemade Pork Sausage	Javelina Barbecue
Venison with Blackberry Wine Sauce	Easy Skinless Venison Cheddar Jalepeno Summer Sausage

 

 

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MEAT CUTS

Veal Picatta (for 1)

1/4 lb veal cutlet
1/4 cup Melba toast crumbs
1/4 cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste 

Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly. Set aside cooked veal cutlet.

*Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf.
Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.

OR: *Deglaze the pan with ¼ cup white wine and whisk in 2 tablespoons of cold butter. Pour over veal and enjoy.

*****

Veal Florentine (for 1) 

1/4 lb veal cutlet
1/4 cup Melba toast crumbs
Spinach finely chopped *
1//4 cup vegetable, beef broth or water
2 tablespoons lemon juice
2 leaves of basil rolled and sliced
1 clove garlic crushed and minced
1 tablespoon minced onion
Dash of garlic powder
Pinch of lemon zest
Pinch of paprika
Salt and pepper to taste 

Manually tenderize veal cutlet until flattened. Mix Melba toast crumbs with paprika, lemon zest and dry spices. Then, dip cutlet in lemon juice and spiced Melba mixture. Fry on high heat with lemon juice until slightly browned and cooked. Remove veal cutlet from pan and deglaze the pan with the broth. Add garlic, onion, and basil. *Add spinach to the liquid and toss lightly until slightly cooked. Top veal cutlet with spinach mixture and spoon remaining sauce over the top. Top with salt and pepper to taste and serve with lemon wedges.
 
OR: Fry with a little olive oil. *Add ricotta and parmesan cheese to the spinach mixture. Top with toasted pine nuts and parmesan cheese curls. 

*****

Veal Italian Style (for 1) 

1/4 lb veal cutlet
1/4 cup Melba toast crumbs
1 recipe marinara sauce (page 48)
1 tablespoon finely minced onion
1 clove of garlic crushed and minced
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
Pinch of marjoram
Salt and pepper to taste 

Mix Melba toast crumbs with dry spices. Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture. Fry on high heat without oil. Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add a little water to the bottom of the pan if necessary. *Garnish with fresh basil, parsley, leftover Melba spice mixture and salt and pepper to taste.

OR: *Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms

*****

(LESAXTON ) Venison Wraps (12 wraps)

 
1/2 pound venison tenderloin
3 tablespoons zesty Italian dressing
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapeno peppers
1/2 teaspoon seasoning salt to taste

 

Cut the venison tenderloin into 12 strips lengthwise. Toss with a good Italian dressing, and allow it to marinate for about 1 hour in the refrigerator.
Preheat a grill for medium heat.

To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.

 Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

*****

(Phyllis Abrams - Alton, New York) Bacon-Wrapped Venison (for 6-8)

 

1-1/2 to 2 pounds venison tenderloin
1 garlic clove, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional
2 tablespoons olive oil, divided

Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce. 

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(john0811) Bacon Wrapped Elk - Backstrap
 

2 pounds elk loin (backstrap), cut into 2 ounce pieces
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon black pepper, or to taste
16 slices thick cut bacon
 
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Sprinkle the skewers with more Worcestershire sauce halfway through cooking.

*****

(SPEARL20) Onion Elk Roast Stroganoff

This is easy and can cook all day in the crock pot. Serve it over egg noodles, mashed potatoes, or rice.6 servings

1 1/2 pounds elk roast
1 1/2 tablespoons steak seasoning
1 teaspoon rubbed sage
1 small onion, chopped
4 cloves garlic, chopped
1 (10.75 ounce) can cream of onion soup
1 cup water
1 cup sour cream
 
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.

*****

 GROUND MEAT (GRINDERS) and MIXERS (Large batches)

All right! Before ya'll start emailing that I've finally lost it - check it out! The first ingredient is processed using a #10 grinder! AND, its actually one of the few fruitcakes I've ever eaten that was GOOD! So, I guess it's true: Everything's better with pork! :)

Sharron Lee’s Classic Dark Christmas Fruitcake (makes 5 loaves)

1 lb pork fat, ground (no lean meat in it whatsoever)
2 cups dark brown sugar
1 cup molasses, preferably Grandma’s brand Robust variety
2 cups boiling water
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
5 cups all-purpose flour, unbleached
1 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
1 cup chopped pecans, walnuts, almonds or a combination
1 lb mixed fruits and peels
1 lb chopped dates
1/2 lb candied red cherries
1/2 lb candied green cherries

Preheat your oven to 325F. Put the ground pork fat, dark brown sugar and molasses in a large mixing bowl. Slowly pour the boiling water over them and stir until most of the pork fat is dissolved. DON'T touch the whisk to the bottom of the bowl. Start stirring with a spoon, then move up to a whisk as it moves easier.

In a second bowl sift the dry ingredients and spices together real well. Gently mix them into the wet pork fat mixture until everything is just blended. Don’t mix it too much or it will become thicker and more dense. (No one ever enjoys a discussion with a dense pig! :) )

In the third bowl mix the nuts and fruit together without breaking them. Fold them gently into the batter.

Spoon the batter into five 8″ x 3-3/4″ (one-quart) loaf pans, making sure to only fill the pans halfway. Bake them in your preheated oven for one hour, exactly. Set up your cooling racks out of the way. Remove the loaves and put them on the cooling racks, where they will continue to cook inside while they cool for more than an hour.

Note: To make these into rum-soaked fruitcakes; cut a piece each of parchment and cheesecloth for each fruitcake. Moisten each cheesecloth with a tablespoon of dark rum and lay the cloth on its parchment. Remove the fruitcakes from their pans onto each cheesecloth and sprinkle each with another tablespoon or two of the dark rum. Wrap the cheesecloths tightly around the fruitcakes then wrap the parchments around them as well. Place them into an airtight container or even a large resealable plastic bag and allow them to age for ten weeks. Good Stuff.

*****

EZ Ham Balls (8 servings)

1-1/2 pounds smoked ham
1 pound pork
1 pound lean beef

Grind all meats in an electric grinder. Preheat oven to 350º F.  In a large bowl, combine ham, pork and beef, til well blended.

1 cup milk
2 eggs
1-1/2 cups graham cracker crumbs

Stir in milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place in a glass 9x13" baking pan.

1 (10.75 ounce) can tomato soup
1/4 cup cider vinegar
1 cup brown sugar, packed
1 teaspoon dry mustard powder

Meanwhile, combine soup, vinegar, sugar and mustard (medium-sized bowl). Mix well and pour over meatballs. Bake at 350º F. for 1 hour or until internal meat temperature reaches 160º F.

*****

(Sheila Reed from Fredericton, New Brunswick) Venison Meatballs (for 4) 

1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika

In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

 

 *****

Venison Stromboli (for 4)

 

2 loaves (1 pound each) frozen bread dough, thawed
1 pound venison
1 medium onion, chopped
1/2 medium green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 tablespoons prepared Italian salad dressing, divided
1 cup (4 ounces) shredded mozzarella cheese
2 packages (3 ounces each) sliced pepperoni
1/4 cup grated Parmesan cheese
Hunt’s® Spaghetti Sauce Traditional, warmed, optional
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons olive oil

 

Let dough rise in a warm place until doubled. Meanwhile, grind up the venison, get out a skillet and put it over medium heat. Cook venison, onion, green pepper and mushrooms in oil until meat is no longer pink. Drain. Stir in Italian seasoning; set aside. On a lightly floured surface, punch dough down. Roll out each loaf into a 16-in. x 8-in. rectangle; cut in half widthwise. Brush 1/2 tablespoon Italian dressing over each square to within 1 in of edges. On half of each square, mound a fourth of the venison mixture, cheddar cheese, mozzarella and pepperoni. Fold dough over filling and seal edges well. Place on a greased baking sheet. Brush with remaining dressing; sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Slice; serve with spaghetti sauce if desired.

*****

 

Spicy Deer Burgers with Jalapenos (for 4)

2 lbs ground deer meat
4-5 Jalapeno peppers (leave in the seeds if you want it HOT!)
2 Tbs worstershire sauce
1 tsp garlic powder
salt and pepper, to taste

Chop or grind the peppers finely and add to the deer meat. Use however many you feel you can handle. Add two Tbs. of worstershire sauce, one tsp. garlic powder, and salt and pepper to taste. Shape the meat into patties and grill until done.

*****

 

Venison Meatloaf (for 4)

 

2 lbs of finely ground venison
1 medium onion, chopped fine
1/4 cup green bell pepper, finely chopped
4 slices of bread
1/2 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 whole eggs
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons bacon grease

 

Preheat the oven to 375 degrees. In a large bowl, combine the bread and water. Add the remaining ingredients and mix very well. (The longer it is mixed, the better the texture will be when it's done.) Pack the meat into a loaf pan. Cover the top with additional ketchup or barbecue sauce. Bake for 45 minutes.

*****

 

Venison with Blackberry Wine Sauce

Ingredients

 

2 tablespoons shallot, minced

1 teaspoon minced garlic

3 tablespoons blackberry jam

1 cup red wine

1 cup beef stock

1 tablespoon buttersalt

ground black pepper to taste

4 (1/2 pound) venison steaks

12 fresh blackberries

 

Directions

 

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.

 

Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

*****

 SMOKED MEAT (SMOKERS)

 

 

(The Smoker King) How to Smoke Baby Back Ribs

"Baby back ribs are some of the most tender, juiciest type of ribs you can smoke. I will eat a good ole rack of beef ribs any day, but nothing gets in my way when I know there is a rack of slow smoked, sweet and spicy baby back ribs ready to eat."

 

1 rack of baby back ribs
A good rib rub such as in Rubs and Such (below)
Olive Oil

 

1. Choose a good cut of baby back ribs from your local meat market. Your butcher can be of great help when choosing them. The fat will most likely be trimmed away. I try to purchase ribs that have not been frozen because I like my ribs fresh. Sometimes you have to work with what you can get, so a previously frozen rack of ribs will do. If there is fat on the ribs, trim the fat so that you have a very thin layer - 1/8 to 1/4 inch or so.

2. Trim the membrane off of the ribs. I use an extremely sharp paring knife to cut one end of the membrane loose. When I have a large enough flap that is peeled away from the ribs, I grab the membrane with my thumb and index finger and slowly pull the membrane from the ribs. You may have to cut along the area where the membrane attaches to the ribs as you pull. Trimming the membrane definitely helps and your ribs will be much more tender if you do.

3. Rub the ribs down with a good layer of olive oil before you apply the bbq rub. This will help the rub stick to the ribs. Apply the rub to the baby back ribs the night before you are going to smoke them. I like to let the barbecue rub work overnight.

4. I usually take the ribs out of the refrigerator about 30 minutes before I fire up the smoker. I like to let the temperature of the baby back ribs get closer to room temperature before I put them on the pit.

5. Heat up the smoker to 225 degrees F or so. I try to maintain 225 degrees F during the entire smoking process.

6. Place the rack of ribs on the smoker and let the smoker do it's thing. I smoke the baby back ribs for 3.5 hours.. They come out pretty tender that way. Another option is you can wrap the ribs in foil for the last hour. This will produce a different effect, and still create a very tender rack of ribs. You do not have to wrap the ribs in foil at all, and you should experiment to see which method works the best.

7. During the smoking process, I make a mixture of 3/4 apple cider vinegar, and 1/4 olive oil in a spray bottle, spraying the ribs every 30 minutes or so. Shake the bottle before you spray to mix the oil and vinegar. Spray the ribs before you wrap them in foil.

 

When the ribs are done, slice them between each bone and serve. You won't get any complaints in the rib department following the simple steps outlined above.

*****

 

Doug Kacsir's Smoked Turkey (1 (10 pound) turkey)

1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
1/2 cup butter
2 (12 fluid ounce)cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper

 

Preheat smoker to 225 - 250 degrees F (110 to 120 degrees C).

Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.

Smoke at 225 - 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

*****

 

 BOLOGNA and SAUSAGES and JERKY (STUFFERS)

 

Liverwursted (48 sausages)

 

10 pounds pork
2 pounds pork liver
4 onions (minced or ground)
salt and pepper, to taste
Red pepper flakes, to taste (optional), or
Minced up poblanos or chipotles (again – optional)
48 sausage casings

 

Grind the pork and liver (separately) in your meat grinder. Mix together the pork, liver, onions, salt and pepper, and red pepper flakes (or chipotles). Fill the 48 casings, using a grinder accessory or your favorite stuffer. :)
Place the liverwurst sausages in a big pot of boiling water and cook for one hour. Cool ‘em down by laying them out on a cookie sheet and putting them in the frig; lock ‘em up in baggies and refrigerate (or put in freezer) for later grilling, frying, re-boiling like franks, or whatever you have in mind. Camping, hunting, or after school / work treats – It’s all good. Tell us what you did…!

*****

B. Watchorns Sausage Bangers 

Yield: 4 pounds raw sausage

This recipe includes pork, veal, spices, and grated lemon zest.  This recipe is several years old and stands up well to variation. I wrote it up the way you would probably do it, although I personally do not yet have all the toys.

 

1 pound lean pork
1 pound lean veal
12 ounces pork fat
6 slices white bread with crust, crumbled or finely chopped
2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (I usually do a little bit more)
1/4 tsp each mace and grated nutmeg
1/8 tsp minced fresh thyme or 1/8 tsp dried thyme
1/8 tsp minced fresh marjoram or 1/8 tsp dried marjoram
4 tsp minced fresh sage or 1 tsp dried sage
2 tsp loosely packed, finely grated lemon zest
2 large eggs
Prepared hog casings

 

Grind the meats, separately. Then grind the pork fat. Put them in a small batch meat mixer, with the bread. Mix until well blended, but not mushy. Whisk together salt, pepper, cayenne pepper, mace, nutmeg, thyme, marjoram, sage, lemon zest, and egg. Add in with the meat mixture and mix again until blended.

With stuffer, stuff meat mixture into prepared hog casings, compacting firmly. Prick any air pockets with a sterile straight pin. Vacuum pack them into desired portions. Store raw sausages in the refrigerator up to three days. Freeze up to 3 months. Bangers can be poached, braised or fried. Refrigerate cooked sausages up to 1 week or portion into freezer bags and vacuum freeze up to 3 months.

 

To cook:

 

2 pork sausages (preferably British bangers, though a good pork sausage would do)
2 tablespoons canola oil
1 large onion, sliced in half and thinly sliced
1/2 tablespoon flour
3/4 cup chicken or beef stock
splash of red wine
salt and pepper
2 large russet potatoes, peeled and chopped
3/4 cup milk, warmed
5 tablespoons butter

 

 

*****

 

 

Easy Skinless Venison Cheddar Jalapeno Summer Sausage

1 cup cold water

3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

2 teaspoons mustard seed

1 teaspoon garlic powder

1 teaspoon coarse ground black pepper

2 teaspoons liquid smoke flavoring

3 pounds lean ground venison

1 cup shredded Cheddar cheese

2 jalapeno peppers, seeded and minced

Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.

Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.

Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

 

*****

VACUUM PACKING (VACUUM PACKERS)

 

Vacuum Packed Venison Loin

 

 Use a semi-froze venison loin. Cross cut the venison loin. Cut the venison into pieces 1/2 - 1 inch thick. Sprinkle coarse sea salt all over the meat. Vacuum pack it. The meat is still cold, and not too wet, so this shouldn't be a problem.

 

 Bag it up, and all can go into a slow cooker at Low heat. Check it after an hour (and if needed, every 30 minutes after that) til the meat is cooked. If you don't plan to eat it immediately, it can be refrigerated while still sealed in the bag for around a week. If you do choose to store the cooked meat, be sure to cool it down quickly to less than 40 F.

 

 Just putting the bag in the fridge might not be fast enough – so place them in a bowl of ice and water to quickly cool them down. When ready to eat it, sear it on a grill or almost-smoking hot oil in a pan to make it smell like they better hurry or get none!. Then just thinly slice and serve.

*****

RUBS AND SUCH

Javelina Barbecue

Boil together 4 quarts water to 1 quart vinegar, 2 cups salt, some bay leaves and whole peppercorns. Let cool. Place about 5 lbs of pork in this mixture and soak, chilled if possible, for 12 hours or overnight.

Bake the meat, uncovered, after rubbing with salt, pepper and seasoned salt for 2 hours at 300 degrees F.

Meanwhile, make the sauce:

3 cups catsup
1 1/2 tsp Liquid Smoke

3 tbl Worcestershire sauce
3 cups water
3/4 cup vinegar
3 tbl granulated sugar
1 tbl salt
1 tbl celery salt
6 to 9 dashes Tabasco sauce

Boil and blend well.

Remove meat from oven and place on a large piece of heavy duty foil. Dribble sauce over meat. Seal foil tightly so juices will not run out. Return to oven for 2 to 3 hours at 250 degrees F. Test and, if not tender, bake longer.(Sauce it again, if needed)

When done, shred or cut up. Serve leftover sauce in a pitcher alongside the meat.

 

*****

Simple Homemade Pork Sausage

 

Ingredients

2 lbs ground pork

2 tsp ground sage

1 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp cayenne pepper

1/2 tsp brown sugar

 

Directions

 

In a bowl, combine all ingredients; mix well. (You can double the recipe and put 1 lb portions of it in vacuum sealed freezer bags and put it in the freezer for another time. Saves time and only makes one mess!)

To use, simply use as much meat as your recipe calls for, or;

Shape into 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.

 

*****

Chilean Meat Empanadas

 

Dough Ingredients:

• 4 cups flour
• 1-2 teaspoons salt
• 2-3 tablespoons sugar
• 2 tablespoons butter, chilled
• 12 tablespoons lard or vegetable shortening, chilled
• 3/4 - 1 cup water
• 2 egg yolks

Preparation:

1. Sift the flour into a bowl. Stir in the salt and the sugar.
2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
3. Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
5. Turn dough out onto a floured surface, and roll into desired thickness. Makes enough dough for 10-12 large empanadas.

Pino Ingredients:

• 3 large onions, chopped
• 1 pound ground beef or homemade sausage
• 2 teaspoons cumin
• 1 teaspoon chile powder
• 1 tablespoon paprika
• 1 beef bouillon cube, dissolved in 1/4 cup hot water
• 2 tablespoons flour
• 1/2 cup raisins
• 1/2 cup chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2