Well, last week we got a stomach virus. So that was fun.
Anyway, Hubby got a deer this year, so we’ve been spending time processing and eating it. The roasts have been amazing, but I’ve been hesitant to make anything with the ground meat. I had this weird idea that ground venison wouldn’t taste so great so I kept putting it off.
I did a little experiment to see if shepherd’s pie would translate well with ground venison. I made a few adjustments to the recipe and it turned out pretty delicious so I’m sharing it with you guys! I’m really glad it turned out well because we have a lot of ground venison, so it’s nice to know that this is one option that’s palatable. Hamling even had two helpings!
3-4 Tbs butter (or other oil)
1/4 cup almond milk
1/4 cup broth
1 cup frozen corn
salt and pepper to taste
1 lb ground venison
4 slices of bacon
1 Tbs butter (or other oil)
1/2 medium onion, diced
4 carrots, diced
4 cloves of garlic, minced
2 tsp rosemary
1 tsp salt
1/2 tsp marjoram
1/2 tsp ground black pepper
1/2 cup broth
- Fry bacon in a 3 qt oven-friendly dutch oven until crispy.
- While the bacon is frying, start boiling the potatoes. Boil them for 20 minutes.
- Remove the bacon and place on a plate. Melt the butter in the bacon grease and add the diced veggies. Cook until the onions are translucent, about 10 minutes. Add the venison, spices and garlic and cook until the meat is fully brown.
- If using fresh green veggies, add them with the broth. Bring to a simmer, cover, and turn to low.
- Preheat oven to 420°F
- Simmer the meat and veggies for as long as it takes to preheat the oven.
- At this point the potatoes should be done. Drain the potatoes, return to the pan and add the remaining ingredients. Mash until smooth.
- Crumble the bacon and set aside.
- When the oven is preheated add frozen corn and bacon to the filling and spread the mashed potatoes over top. Place in the oven and bake for 20 minutes, or until the potatoes start to get golden. Let sit for 15 minutes and then serve.
I’m sorry I missed the last two Fridays. We all got sick, and then I took some time for Thanksgiving. Usually I try to have a scheduled post up for holidays, but I was busy taking care of sick children and we also had a trip to Grand Junction scheduled, so I decided to not overwhelm myself.
Anyway, on to the secret!
Today’s secret is: use broth. Preferably bone broth.
Any crock pot recipe, soup recipe, savory gluten free bread recipe that calls for water as the liquid can be improved by using broth instead.
On a similar note, using milk for sweet breads (like cinnamon raisin bread) is also awesome.
Using broth instead of water adds flavor and richness to any dish, and it can help gluten free stuff with structure issues (like pizza crust). Not only that, if you cook your rice in broth instead of water you sneak some extra nutrients and flavor into your meal.
If you’re dairy free, using broth instead of milk in mashed potatoes is pretty awesome as well.
Pro tip: when making Alfredo sauce (dairy free or not) try using half broth and half cream instead of regular half and half. So if your recipe calls for 1 cup of half and half use 1/2 cup of broth and 1/2 cup of cream. If you’re making shrimp Alfredo use seafood broth for an even richer flavor!