18 January 2009

Menu Plan Monday & Recipes Requested (please!)

So how did your week of dinners go last week? Mine went pretty well, although there was a little shuffling of the schedule. A thing or two got bumped, but that's okay.

This week should be fairly easy, if busy. Vince will be out of town for a couple of days, then my parents and sister are coming for a visit. You know what that means: DINNER OUT!! My parents are always so sweet to give me a cooking break when they come. I do like to make special breakfasts for them while they're here though. I'm still deciding on those...

Here's the dinner plan:

Monday: leftover night (the fridge is full of good stuff)
Tuesday: French onion soup (bumped from last week)
Wednesday: Chili Cheese Dogs in Beach Blankets and French fries
Thursday: Taco Braid*
Friday: Going out!!
Saturday: Going out!!

*I'll be posting this recipe w/pics after Thursday.

OK, now I need your help! This weekend a friend gave us a TON of deer meat. Most of it is ground, but there is also some cube steak and a tenderloin. I was thrilled to get it, but I'm not sure what I'm going to do with it all. I'm thinking we might get pretty tired of deer chili and that's about the only thing I've even made with venison. So.....help a girl out, y'all! If you've got some fabulous venison recipes, I'd love to hear them. You can leave a comment here or you can email me.
It's such a blessing having a full freezer!
Thank you, Dan & Carol Beth!!


Musings of a Homeschooling Mom said...

Cube steak we love to cook in the crockpot w/cream of mushroom soup and serve over rice. Tenderloin(is that the same as backstrap? or no?) if it is, we usually grill it. The ground makes wonderful spaghetti! We have a ton of venison in our freezer from some friends. I need to cook some of it this week!

Tiffany @ Gone Country said...

Venison is easy.. Just use it with any recipe that you use other meats in like hamburger, steak and what have you depending on the cut. Stew is great, it also makes great lean burgers. Some people mix it with a little hamburger meat cause deer is so lean but I just use egg as a binder. Anyway. Just sub the deer meat to any of your red meat recipes and it will be yummy

Sherry said...

We received some venison last week, too. :D I use it in any recipe like beef. We marinated some steaks the other night in Italian dressing and dh grilled them. They cook a LOT faster than regular steak. I found out that deer meat is really lean and lots of protein, too. I am making goulash with one of the roasts this week. :D

Have a great week!

Mist said...

Thanks so much for stopping by my blog.

My step-dad used to make AWESOME venison shish kabobs in the oven's broiler. Just use your favorite meat marinade, soak the venison overnight, then pop it on some skewers with peppers, onions, mushrooms, or whatever veggies your family likes. If you want to use cherry tomatoes, do them on a skewer by themselves because they get done much faster than anything else.

I also enjoy venison Shepherd's pie. Just google it for recipes.

Victoria said...

I am not big on the deer burger, but everyone else says it taste the same.. you could add it to spaghetti, hamburger helper, maybe use half hamburger and half deer for a meatloaf?
For the stroganoff I just use the beef recipe and replace the beef with deer meat. Some use ground meat but I use cubes.
Hope you have a great week!

momstheword said...

Sorry, but I have never cooked it in my life!

Your menu looks yummy! Thank you for the warm welcome.

I, too, am a homeschooler. I homeschooled my oldest all the way to graduation and am still homeschooling our youngest.

Raggedy Girl said...

I like your Monday Menu Plan. So organized.
Roberta Anne

Anonymous said...

I just made venison chili last weekend. This Saturday, I made a venison stew. I took the leftover stew yesterday and added diced tomatoes, mixed veggies, mushrooms, and a dash of hot sauce and spices. Top with mashed potatoes for a shepherd's pie.
We usually take the backstrap (or tenderloin)and slice it. We then fry it up in "nuggets" after dipping in egg then flour/bread crumb mix.

Traci said...

Thank you for visiting my blog.

I've made the beach blanket dogs before. They are delish.

Have a great week.

Anonymous said...

I love french onion soup. It's my favorite!! Great menu!

Jennifer said...

Tenderloin is not backstrap, but cooks up about the same. I always slice it into about 3/4inch slices, coat them in seasoned flour (flour mixed with any spices you like, I add the seasoned salt) and fry them up in olive oil. Make sure they don't cook too long. My husband loves this for breakfast with some eggs and/or hashbrowns.

Cooking with the ground venison- just use it like regular burger. Depending on the deer, it could be a little gamey but if you use it in a recipe like stroganoff or sloppy joes etc you can't really tell. The suggestion for an italian dressing marinade sounds great! When we were in IN we had venison a lot, now our freezer is full of moose!

glimpses of normallicy or is it just a fallacy said...

I had to do a double take when I saw you on MPM ! My name is Lora and I am always looking for venison recipes ! LOL ! So far I have made a slow cooked roast that I made gravy for and shredded , served over rice , meatballs (mixed in italian sausage), taco soup , speg. & chili , and awesome bacon cheese burgers ! cook the diced bacon ,cool, add bacon bits and the bacon grease to the vension , mix well and grill ...SO yummy !
Hope that helps !