Turkey Meatloaf

This recipe is adapted from Ina Garten's recipe. It's a big hit with friends, and is the perfect comfort food!

 

2 onions, chopped
3 TBsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp, thyme dried
1/6 C Lea and Perrins sauce
1/3 C vegetable stock
1 tsp tomato pureée
3 lbs ground turkey breast
3/4 C bread crumbs
2 eggs, beaten
1/3 C tomato ketchup

Preheat oven to 325 degrees F.Sauté the onions in the olive oil, Add the salt, pepper, and thyme and cook for about 10 to 15 minutes until the until the onions are golden. Add the Lea and Perrins, stock and tomato puree and stir well. Set aside to cool.In a bowl mix the turkey, bread crumbs, eggs, and onions. Tip the meatloaf mixture on to an ungreased cookie sheet, and mold into a loaf shape. Schmear the tomato ketchup on top, and bake for 1 1/2-1 3/4 hours until the meatloaf is cooked. Put a dish of hot water in the oven will keep the meatloaf moist. Serve with your favorite diner fixings such as mashed potato and steamed carrots.

Pea and Ham Soup

16 oz dried split peas
1 ham bone
1 1/2 C carrot, peeled and chopped
1/2 C onion, peeled and chopped
1 C celery, chopped
3 garlic cloves, chopped and minced
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp black pepper
6 C water

This is one of those easy peasy slow cooker recipes. It's super tasty and  sure hits the spot on a chilly day.
Rinse the split peas and pour into the bottom of a slow cooker.
Then add the ham bone and all the other ingredients. As the ham is usually quite salty I don't add any extra salt. And the most important thing--resist the temptation to stir!
Cover and cook on the low setting for about 8 to 10 hours or until the ham is falling off the bone. 
This soup is almost tastier the next day, so don't worry if you have left overs!

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!

Corn Pudding

2 C milk

1 TBsp sugar

2 C canned corn, drained

2 eggs, well-beaten

1/2 tsp salt

1/8 tsp black pepper

2 TBsp breadcrumbs

2 TBsp butter

Preheat the oven to 350 degrees F.

Mix all the ingredients, except the butter and the breadcrumbs, in a medium-sized bowl, and then carefully pour into a greased casserole dish. 

Gently sprinkle the breadcrumbs over the top, and then dot with the butter. 

Bake for about 45 minutes or until firm.