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Category Archives: Game
Swedish, Danish or Norwegian Meatballs (Köttbullar, Frikadeller, or Kjøttboller) with Sour Cream Sauce
by Cat, Sept 2007 (photo, right, from Food Network.com (2)) Meatballs are common in most every culture, but perhaps the most well-known in the U.S. are Italian style meatballs, typically served with a rich tomato sauce over pasta. The next best-known … Continue reading
Posted in Baked, Beef, Buffalo, Dairy, Eggs, Game, Herbs, Onion family, Pork, Poultry, Sauteed, Simmered, Spices, Stock, broth
Tagged allspice, beef, butter, egg, milk, nutmeg, pork, sour cream, turkey, veal
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Mom’s Meatloaf
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) See also: 1. Swedish/Danish Meatballs (Köttbullar/Frikadeller) with Sour Cream Sauce; 2. Italian Meatballs (Polpette); 3. Lacto-Fermented Tomato Catsup (Ketchup); 4. Sherry-Mushroom Gravy Other meatloaf recipes I’d like to try (see links in reference section): 1. Meatloaf … Continue reading
Shepherd’s Pie (Lamb) or Cottage Pie (Beef)
by Cat, Dec 2008 (photo, right, by Cat) It’s called Shepherd’s Pie because the sheep herders make it using leftover mutton or lamb roast. When you use roast beef, it’s called ‘Cottage Pie;’ I do not recommend using ground lamb … Continue reading
Posted in Alcohol, Baked, Beef, Buffalo, Boiled, Fat or oil, Game, Herbs, Lamb, Legumes, Onion family, Roasted, Root Veggie, Stock, broth
Tagged beef, buffalo, carrots, lamb, onion, peas, potatoes, thyme, venison
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Slow Roast Beef, Buffalo, Venison or Lamb
See also: 1. Beef, Venison, Buffalo Main Course Menu; scroll to Roast (Pan, Oven, and/or Slow) for related recipes; Slow-roasting and braising are the best ways to cook a roast for optimum tenderness, but also because the presence of moisture and the lower … Continue reading
Posted in Alcohol, Beef, Buffalo, Fat or oil, Game, Herbs, Lamb, Leafy Veggie, Onion family, Root Veggie, Stock, broth
Tagged beef, carrots, fennel, garlic, juniper, onion, potatoes, rosemary, sage, turnips
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Roast Rack of Reindeer (Venison), Prime Rib, or Lamb (with Red Currant & Cranberry Sauce)
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) I make this for Christmas dinner on Christmas Day. When reindeer or other venison is hard to come by, I use prime rib. For Christmas 2015, I’m using a leg of lamb … Continue reading
Posted in Alcohol, Beef, Buffalo, Berries, Fat or oil, Game, Herbs, Lamb, Roasted, Spices, Stock, broth
Tagged beef, juniper berries, lamb, peppercorns, roasted, rosemary, venison
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Bolognese (Bolognaise) Sauce – Meaty Tomato (or Tomato-less) Sauce
by Cat, Dec 2007 (photo, right, from Wikimedia Commons) See also: 1. Homemade Tomato Paste (For Canning, Freezing, Refrigeration); 2. Preserving & Using Tomatoes; 3. Tomato Sauce Menu Includes: 1. Bolognese Sauce (with Tomatoes); 2. Bolognese Sauce (without Tomatoes) Research has revealed that the nutrient value of tomatoes … Continue reading
Posted in Beef, Buffalo, Game, Herbs, Lamb, Onion family, Pork, Root Veggie, Sauteed, Simmered, Stock, broth, Vine veggies
Tagged bay, beef, bell peppers, game, lamb, onion, oregano, pork, red wine, sausage, tomato
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Chicken or Game Hen Normande (with Apples, Brandy & Cream)
by Cat, October 2013 (Photo from Wikimedia Commons) See also: Brining Chicken; Chicken Cutlets with Apples in Cider Sauce This is one of the first recipes I “invented.” In the 1970s, I was going through my French period: reading French literature, learning to … Continue reading
Cornish Game Hens, Grouse, Pheasant & Other Small Fowl
by Cat, June 2011 (photo from Wikimedia Commons) Just about any chicken recipe can be adapted for Cornish Game Hens, Pheasant, or Grouse. Some of my recipes include my adaptation for game hen. One whole 3 – 4 pound chicken or … Continue reading