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Archive for May 29th, 2017

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Zucchini Marinara

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Dice onion and mince carrots and garlic.

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Chop squash and basil and oregano. I used tatume squash since it is less susceptible to the squash vine borer.

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One can of crushed tomatoes.

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Saute onion, garlic and carrots. Once softened add 1 lb venison (or beef) and season with salt and pepper. Once the meat is cooked through, add squash, herbs and tomatoes.

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Cook through until squash is softened and sauce thickens.

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Cook spaghetti noodles separately and add to sauce.


 

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Lamb and Venison Patties with Roasted Sweet Potatoes

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Chop onions, bell peppers. Mince carrots and garlic.

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Saute veggies in olive oil. Season with salt and pepper.

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Start with 1 lb each lamb and venison

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Add 2 eggs and ketchup. I used whataburger spicy ketchup this time.

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Crush saltines, add salt and pepper

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Add sautéed veggies and mix all ingredients.

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Cook to desired doneness on med-high heat.

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Large chop sweet potatoes

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Mix with olive oil, salt, pepper, and rosemary. Cook in 400 degree oven for 30 minutes.

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Serve patties and sweet potatoes with butter-balsamic green beans.

 


 

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Roast Duck & Squash Blossom Quesadillas

Quesadillas are one of my go-to meals. You can use any veggies you have in the garden (or fridge) and any leftover meat.

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Saute onions, squash, mushrooms and garlic. Once these are softened, add chopped squash blossoms and smoked duck. We pre-smoke several ducks at a time and freeze ready-to-eat packages.

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Put tortilla in non-greased, nonstick pan on med-high heat. Layer cheese, meat/veggie mixture, and a second layer of cheese. Cook each side until golden brown.

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Serve with your choice of salsa.

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