Clam Chowder

This is a very traditional clam chowder. I'm always tempted to add other seafood and fish but it's so good with clams why mess with a good thing?!

5 rashers bacon
1 onion, finely chopped
3 stalks celery, finely chopped
51 oz can chopped clams (reserve the clam juice)
2 C half and half (or heavy cream)
4 medium potatoes, peeled and cubed
1/2 tsp thyme
1/2 tsp oregano

This was just before I added the half and half!

Fry the bacon until it's well done and then set aside on paper towels to drain and cool. After a few minutes chop it up into tiny pieces, so that the smokiness will diffuse through the chowder. 
Meanwhile in a large saucepan gently sauté the onion and celery in butter for about 10 minutes, until they're cooked but translucent.
Add the clam juice, potatoes, bacon and herbs and simmer for about 15 minutes until the potatoes are tender. Check the seasoning and add a dash of salt and white pepper if needed.
Then add the clams, half and half and heat through very gently.
Let me know how it goes.

Venison Liver with Bacon and Onions

Liver definitely has a very distinct flavor and texture, and lots of people have an aversion to it, but not me thank goodness! Recently we were given some super fresh venison, so I needed to find some recipes. I think I might make some pâte next time...
1/2 lb bacon 
1 lb venison liver
1 C flour
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 medium red onion, sliced
1/2 medium yellow onion, sliced
1 TBsp butter

Prepare the liver by trimming off any stringy tissues, and then cut it into half inch slices.

Put the flour in a medium bowl and stir in the seasoned salt, garlic salt and pepper. Dip the liver slices into the seasoned flour mixture, carefully shaking off any excess. Set aside on a clean plate.

Meanwhile fry the bacon for a few minutes until done, and then drain on some paper towels.

Sauté the onions in the same frying pan for about ten minutes, stirring gently until golden brown. 

Remove the onions to a plate and add the reserved bacon. Cover with foil to keep warm. 

Add the butter to the frying pan, and sauté the liver slices for about two to three minutes per side. Serve with the bacon and onions. 

Traditionally apples complement the taste of venison, so perhaps a little portion of warm apple sauce would work nicely!

Stuffed Mushrooms

8 oz bacon, finely chopped

1/2 cup onion, finely chopped

2 cloves garlic, crushed

1 lb white button mushrooms

4 oz cream cheese

1/4 cup grated Italian cheeses

Preheat oven to 350 degrees. In a large frying pan saute the bacon until crispy. When the bacon is cooking, carefully remove the stems from the mushrooms and chop finely.

When the bacon is cooked, set aside and saute the onion in the bacon grease. If there's too much bacon grease wipe the excess away with a paper towel. Add the chopped mushroom stems and garlic to the the onion and cook for a few more minutes.

Turn the heat down to low and add the cream cheese and Italian cheese mixture. Stir well until the cheeses have melted, then add the bacon back to the frying pan.

Stuff each mushroom cap and bake for about 20 minutes or so until the filling is piping hot!

Drunken Devils on Horseback

This is one of the simplest dishes you can make, and the combination of sweetness of the prunes with brandy is out of this world. Definitely not for little ones! 

30 pitted prunes
1/2 cup brandy 
15 rashers of bacon 
This recipe is from Nigella Lawson's book "Nigella Christmas". It's a great book, with lots of fabulous ideas for the holidays, and this recipe is an absolute keeper. It's quick to prepare, and is a great addition to the usual platter of of appetizers. In fact, I think i might make this a regular dish, so that I can enjoy it year round! 
Soak the prunes in the brandy and cover with plastic wrap for about 12-24 hours. 
Preheat the oven to 400 degrees F. 
Cut the rashers of bacon in half, so that they're about 2 inches by 6 inches. 
Roll up the prunes one by one in the rashers of bacon, and use toothpicks to secure the bacon to the prunes. 
Bake them for about 15 minutes, and let them cool for a little while. 
They're scrumptious at room temperature, so don't worry about them cooling off. They're completely addictive so beware!