Connect with us

Wild Game Cooking

Sauerkraut Casserole Recipe – Venison and Sauerkraut Hotdish

As an Amazon Associate I earn from qualifying purchases.

Sauerkraut casserole is an easy-to-make casserole or hotdish — basically German lasagna: Sauerkraut, venison or beef, a little tomato, noodles and cheese. What’s not to love?

This is one of those recipes with lots of variation from cook to cook, family to family. Basically what makes it a sauerkraut casserole is that sauerkraut is one of the three or four main ingredients. Beyond that, I’ve seen recipes:

  • With and without meat. And those with meat are usually ground meat, as in this recipe, or slices of smoked sausage.
  • Some versions use cans of condensed soups, like cream of mushroom or cream of celery. I do not like these, so mine skips them.
  • Tomato is a common presence, from ketchup to canned tomato sauce. I prefer to hand crush canned, peeled tomatoes for a lighter tomato touch.
  • Sugar. Brown sugar is almost a given in saurkraut casserole, to offset the salty tang of the kraut. I’ve seen recipes that use up to 3/4 of a cup (!), which I think is wildly excessive. I use just a healthy pinch, about a tablespoon.
  • Starch. Usually German (Pennsylvania Dutch) wide egg noodles, but potatoes are also common. Sometimes you’ll even see tater tots, like my venison tater tot casserole.
  • Cheese. Most have it, mine does, but sometimes you’ll see a sauerkraut casserole without it.

You can make a sauerkraut casserole in stages, or all at once.

Easiest is to just plow on through — the total time to make this recipe is about 1 hour — but if you are pressed for time, you can have the ingredients precooked and then assemble them in the casserole dish for dinner.

Basically it goes like this: Cook the noodles about halfway, brown the meat and onion well (more on this in a bit), add the sauerkraut to the pan to soak up the browned bits, grate the cheese if you’re not already using pre-grated cheese, which by the way is perfectly fine, then assemble and bake.

A full dish of sauerkraut casserole with venison.

What Makes My Sauerkraut Casserole Great

I decided on my recipe after eating several other people’s casseroles, as well as reading a whole bunch of other recipes. Here’s why I do what I do.

  • First, I half-cook the noodles because that way they don’t get all limp and gross in the casserole.
  • While those cook, I seriously brown ground venison (you can use any meat) with onion. I want a little crisp browning, and I want the pan to be coated in what the French call fond, the browned bits stuck to the pan.
  • Why? Because I then add the undrained sauerkraut to that pan after removing the meat. Using the liquid and a wooden spoon to scrape up all the browned bits really adds a ton of flavor. If you skip this, your sauerkraut casserole won’t be as good.
  • I mentioned the tomato before, and I hand crush some canned, peeled tomatoes to give the casserole a bit of sweet acidity without making it taste like a copy of my Italian venison casserole recipe.
  • Finally, I chose a mix of grated Swiss and gouda cheese because, well, it just matches better with sauerkraut than, say mozzarella. But you do you.

Serving and Storing

Serve your sauerkraut casserole like any other casserole: Cut out a portion from the pan and slap it on a plate. I like a little extra black pepper at the end.

It’s a complete meal, so maybe all you need extra is a side salad to round things out nicely.

This casserole stores well in the fridge, covered, about a week, and you can freeze it. I reheat it in the casserole dish at 350°F or so for about 25 minutes.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

  • Boil the egg noodles in salty water until half cooked. This generally means about 4 to 6 minutes, but check the package. Drain and set aside.

  • While the water is heating up for the noodles, preheat the oven to 350°F. Set a large frying pan on a strong burner over medium-high to high heat.

  • Add the chopped onion and ground meat. Sprinkle salt over them. Cook, stirring occasionally and breaking up big lumps, until the meat is well browned, about 10 minutes. Take care to not let any of the bits stuck to the pan blacken — brown is what you want. Remove the meat and onion to a large bowl and add half the noodles to that bowl.

  • Turn the heat off the pan and add the sauerkraut to it, along with its juice. Use a wooden spoon to scrape up all the browned bits, then move all this to the bowl with the meat and half the noodles. Add the dry mustard, caraway, black pepper and sugar. With your hands, extract the whole tomatoes from the can and crush and shred into the bowl. Save the juice in the tomato can for another recipe. Mix all this well.

  • Pour the mixture into a 9×13 casserole dish or something similar, and pack it in well. Cover with the remaining noodles; you might not need all of them. Sprinkle the cheese on top evenly and pop it in the oven. It’s done when you get some browned edges to the cheese, as in the picture. This usually takes about 30 minutes. Remove it from the oven and let it stand for 5 minutes before serving.

Calories: 496kcal | Carbohydrates: 47g | Protein: 34g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 144mg | Sodium: 637mg | Potassium: 579mg | Fiber: 4g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 10mg | Calcium: 259mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/sauerkraut-casserole-recipe/ by Hank Shaw at honest-food.net

Continue Reading

Wild Game Cooking

Venison Enchiladas – Hunter Angler Gardener Cook

As an Amazon Associate I earn from qualifying purchases.

Classic venison enchiladas are easy to make, delicious and are fantastic as leftovers. What’s more, you have plenty of option for the filling.

If you have ever traveled in Mexico, you know there are a zillion varieties of enchiladas depending on where you go. These venison enchiladas are pretty standard Northern Mexico and Texas-style enchiladas, which is to say shredded or ground meat, rolled corn tortillas and lots of cheese.

Plus, these are baked, and not all enchiladas are. The net effect is more or less a Mexican casserole, although not so casserole-y as pastel azteca, which is essentially a Mexican lasagna.

I’ll walk you through the process, which involves making the sauce and filling, and then constructing the enchiladas.

Making the Filling

OK, so let me start by noting that you can fill venison enchiladas in a variety of ways. This recipe uses a very simple, picadillo-like mixture with ground venison, but you have options.

Enchiladas have always been a great option for leftover meats, so get creative! A few especially good fillings would be:

  • Actual Mexican picadillo, which is basically really good “taco meat.” There are various kinds of picadillo, but I prefer the Sonoran version, which is not sweet.
  • Leftover venison barbacoa. Using the shredded meat in venison enchiladas is a great use for it.
  • If you’ve made venison tacos with backstrap or steaks, dice any leftovers small and use that as a filling.

One thing I like to add to the filling is queso fresco, a fresh farm cheese widely available in supermarkets. It’s not a melty cheese, so it plays well with whatever filling you choose.

Making the Sauce

I’ll be the first person to say that yes, you can use canned enchilada sauce — if you have one you really like. If you live in Texas or the desert Southwest, there are lots of good ones.

That said, I make a simple red enchilada sauce from a puree of ancho, chipotle and either guajillo or New Mexican dried chiles, a touch of tomato paste, onion and garlic, all thinned out with broth.

This sauce keeps for weeks in the fridge, so you can use it as a salsa later, or for more venison enchiladas or for the filling in venison tamales.

Building Venison Enchiladas

The general instructions for building standard, rolled enchiladas are to either briefly fry the corn tortillas in oil, or reheat them on a comal or flattop, then paint or dip in the sauce, fill, roll, arrange in a dish, top with cheese and bake.

I find that briefly frying the tortillas in oil helps them hold up a little better than if you just reheat them to make them supple. And let’s face it, fat equals flavor, so it adds a li’l sumthin.

Building venison enchiladas is messy, so do it near the sink. I find just going for it with your hands is the best option. Having sauce-spattered hands also keeps you focused, so you won’t be tempted to look at your phone midstream.

As for the cheese topping, ideally you’d top venison enchiladas with hand-shredded queso asadero, queso quesadilla or queso chihuahua. They’re all real-deal Mexican melty cheeses. But you can certainly use pre-shredded “Mexican blend,” if you want, or if you want to lean Tex-Mex, go for classic longhorn cheese.

A dish of venison enchiladas, with two taken out.

Serving and Storing

I will often serve venison enchiladas solo, maybe with a crunchy salad alongside. Nopales salad is a great choice here. You can of course make them part of a larger Mexican feast with maybe a soup like pozole, stuffed jalapenos and, if you’re a hunter, maybe some guajillo smoked doves or fried quail to dig into.

Leftover venison enchiladas keep for a week in the fridge, and they freeze well in the dish.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

SAUCE

  • To make the sauce, boil the seeded and destemmed ancho and guajillo chiles for a few minutes, then turn off the heat and let them soak. Heat a cast iron pan or comal on medium-high heat and lay down the pieces of onion and garlic. You want to blacken the onion on both cut sides, and get some char on the garlic peel. This process takes about 8 to 10 minutes. Remove the onion and garlic to a cutting board. Peel the garlic.

  • Put the garlic and soaked chiles into a blender. Roughly chop the onion and add that, too. Add all the remaining sauce ingredients, including about 1 teaspoon of the salt. Puree, adding chicken broth as needed, to make a pourable sauce. In some cases, you’ll need to add some water, too. Taste and add salt if needed.

  • OPTIONAL STEP: I always do this, because it results in a smoother sauce that removes bits of seed and skin, which are undigestible. Push the sauce through a fine strainer with a rubber spatula into a bowl. Set aside.

FILLING

  • To make the filling, heat the lard or oil in a large pan over high heat. Add the chopped onion and the venison and brown well. This takes about 8 minutes or so, and stir the meat occasionally. When it’s mostly browned, add the garlic and oregano and cook a minute or two more. Turn off the heat.

  • Mix in a ladle or two of the sauce, using it and a wooden spoon to scrape off any browned bits stuck to the pan. Once this cools, add the queso fresco and mix well.

TO FINISH

  • Preheat oven to 350°F. Pour some oil in a frying pan, enough to float tortillas, and heat the pan over medium-high heat. Get paper towels or a kitchen towel ready. When the oil is shimmering, fry one tortilla at a time in the oil, flipping once or twice, for only a few seconds – you want to see them puff up. They should be very flexible. Do this for all the tortillas, setting them on the towel.

  • Spread a little sauce on the bottom of a casserole dish.

  • Set up a station where you can dip a tortilla into the sauce (or paint sauce on both sides of each tortilla with with your fingers or a brush), then grab a bit of the filling (maybe 2 to 3 tablespoons) and roll up the enchiladas. Set each one, seam side down, into the casserole. Fill the dish snugly.

  • Sprinkle the shredded cheese on top and bake for 30 minutes.

You can use canned enchilada sauce if you want, especially if you have a favorite. 
For cheese, I shred queso asadero or queso Chihuahua, but you can use pre-shredded cheese like the “Mexican blend” in supermarkets. 
 

Calories: 642kcal | Carbohydrates: 32g | Protein: 53g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 751mg | Potassium: 1368mg | Fiber: 11g | Sugar: 18g | Vitamin A: 9500IU | Vitamin C: 16mg | Calcium: 465mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/venison-enchiladas-recipe/ by Hank Shaw at honest-food.net

Continue Reading

Wild Game Cooking

BBQ Turkey Legs Recipe – Barbecued Wild Turkey Thighs

As an Amazon Associate I earn from qualifying purchases.

Slow smoked BBQ turkey legs are a great way to eat that part of the bird, whether it’s a wild turkey or farmed. Here’s how to go about getting the most out of these underrated cuts.

Mostly when I talk about BBQ turkey legs I am referring to the thighs, but the drumsticks benefit from this process, too.

The reason is because the thighs only have the one bone in them, and none of those crazy tendons and ligaments that the drumsticks have — and those will never break down, especially on the barbecue.

What follows here are tips and tricks on cooking better BBQ turkey legs, and on how to use them.

First, separate them. Cut the drumstick from the thigh. This will matter a lot in the final product, because generally speaking, you will sit down to eat the thighs, but use the drumsticks in another recipe where they are slow simmer until the meat falls off the bone.

Doing this gets around those nasty ligaments. More on this in a moment.

Brine Thy Bird

It’s important to brine your BBQ turkey legs because this will keep them juicier as they cook. Because you’ll likely cook the drumsticks a second time in a soup or somesuch, it’s less important for them. But it’s vital with the thighs.

My normal brine is 1/4 cup kosher salt (I use Diamond Crystal), to 1 quart of water. Dissolve the salt in the water and submerge the thighs (and legs if you want) in the brine in the refrigerator overnight. When you’re ready to cook, just rins and pat dry.

BBQ turkey legs on the grill.

BBQ Turkey Legs Slowly

Slow is key here. You want your smoker or grill cool, like 200F to 225F. It will take time, so do this on a day off or a weekend. I’ve had old gobblers take 6 hours to get tender.

Here’s the thing: You can go one of two routes. You can cook your bbq turkey legs just until they’re done, with an internal temperature of about 160F, or you can fully barbecue them like a pork shoulder, which will take the meat close to 200F.

I choose the first route with jakes and farmed birds, the second with old toms.

For the drumsticks, if you want to actually eat them right off the barbecue, you will need to go the long, slow route, and you’ll still have to eat around the tendons and such.

Smoke and Gear

I do a lot of smoking on a Traeger, but any grill or smoker that will hold low temperatures is fine. If you’re using a gas grill, fire up one element and cook the turkey legs on the other side, grill cover down.

Soaking some wood chips, then setting them on an open piece of foil directly over the gas element will give you a bit of smoke flavor on a gas or charcoal grill.

Wood choice is up to you. I really like oak, maple, hickory or fruit woods. But it also depends on your sauce. In the maple bourbon sauce below, any of the aforementioned woods would be great. But in the picture above, I used a Chinese char siu sauce, and in that case oak is my preferred choice.

If you are going with a Southwest or Mexican sauce, mesquite is the way to go.

About those Drumsticks

Chances are you’ll have super tough drumsticks. That’s OK if you plan for it. Eat the thighs at dinner, then the next morning, use the drumsticks to make any of these recipes, where you simmer the drums slow and low in water or broth

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

  • If you are brining your turkey legs, dissolve the salt in the water and submerge the turkey in this overnight, or at least 4 hours. Rinse and pat dry.

  • Get your grill ready as described above. Coat the turkey thighs in the vegetable oil. Lay them skin side up on the cooler side of of the grill. Cover and cook until the meat reaches about 160°F, flipping every 30 minutes or so to paint with the maple-bourbon BBQ sauce. For the first 30 minutes, let the turkey cook without the sauce while you make it.

  • Once the turkey is on the grill, make the sauce by sauteing the grated onion in the butter for a few minutes. You don’t want the onion to brown, but you do want it to cook enough to lose that raw onion smell and flavor. This should take 5 minutes or so on medium heat.

  • Add the remaining ingredients and mix well. Boil this down by 1/3. Adjust for heat and salt. If you want, puree the sauce in the blender. I prefer to puree my sauce because it will be thicker that way. Return it to the stove top over very low heat. Stir from time to time.

  • When the turkey is done, shift it to the hot side of the grill, skin side down, for a few minutes to caramelize the sauce. Paint with a little more BBQ sauce right when you serve.

Wood choice is up to you, but oak and fruit woods are perfect here. Only use mesquite if you’re using a Mexican or Southwest style sauce. 

Calories: 482kcal | Carbohydrates: 46g | Protein: 1g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 551mg | Fiber: 1g | Sugar: 39g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source link: https://honest-food.net/bbq-turkey-legs-recipe/ by Hank Shaw at honest-food.net

Continue Reading

Archery

Survival Cave Food

Can You Hunt Enough To Feed Your Family For YEARS?

As masters of the hunt, you understand the thrill and satisfaction of providing for your family through your skills in the wilderness. However, relying solely on hunting and trapping may not be enough to ensure your family’s well-being in times of crisis. The stark reality is that whatever you’re able to hunt may not be sufficient to feed yourselves and your loved ones. At Survival Cave Food, we recognize the importance of having a reliable backup supply to augment your hunting efforts and provide peace of mind during emergencies.

Why Survival Cave Food?

Our commitment to providing the best survival foods is driven by a deep understanding of the challenges hunters face. While your hunting skills are impressive, unpredictable circumstances such as extreme weather, dwindling game populations, or even natural disasters can significantly impact your ability to procure food. Survival Cave Food offers a range of premium emergency food solutions meticulously crafted to augment your hunting efforts and provide long-term sustenance for you and your famil

A Reliable Backup for Your Hunting Success

 

Survival Cave Food stands as your dependable backup supply for the best survival foods. Our freeze-dried meals and high-quality canned meats are carefully crafted to provide essential nutrients and support your family’s well-being, complementing your hunting skills. Don’t let uncertainties in the wilderness leave you and your loved ones hungry – our products offer a reliable solution to ensure your family’s needs are met, no matter the circumstances.

Supporting Your Hunting Lifestyle

As skilled hunters, you’ve honed your craft and pride yourselves on providing for your family. Survival Cave Food aligns with these values, empowering you to maintain your independence and self-sufficiency while also being prepared for the unexpected. Our products not only offer sustenance but also peace of mind, knowing you’re prepared to support your family’s needs through any challenge.

Made with Care, Trusted by Hunters

At Survival Cave Food, we take pride in our products, which are made with care and integrity. Our canned meats and freeze-dried meals are not just provisions; they’re essential components of your hunting lifestyle. Whether you’re stocking up for emergencies, planning hunting trips, or simply seeking convenient, nutritious options for your family, our products deliver on quality and reliability.

Join Us in Securing Your Family's Future

Join countless skilled hunters like yourself who prioritize preparedness and self-sufficiency. With Survival Cave Food, you’re not just purchasing survival foods – you’re investing in the security and well-being of your loved ones. Take the first step towards a more secure future by exploring our selection today.

Order Now and Augment Your Hunting Success

Don’t let uncertainties in the wilderness leave you vulnerable. Take proactive measures to ensure your family’s well-being with Survival Cave Food. Explore our range of premium survival foods and experience the peace of mind that comes with knowing you’re prepared to provide for your family, no matter what lies ahead.

Continue Reading

Sign Up for Our Newsletter

Join our subscribers list to get the latest news, updates and special offers delivered directly in your inbox.

Trending