Gingered Venison with Carrots and Surgar Snap Peas

I've been so busy with work, I haven't been able to cook much lately (or, rather, try new recipes). My honey took pity on my poor stressed-out soul last night and made this delicious stew I found in Fitness Magazine. We actually doubled the recipe to share it with his family. I'm happy to report that they all loved it, and that's a huge compliment because he's got some very picky eaters in the clan. It was a hit!

Gingered Venison with Carrots and Surgar Snap Peas
From Fitness Magazine, April 2009, p128

Serves 6

1 ½ pounds boneless venison steak, cut into 1-inch cubes
4 medium carrots, cut into ½-inch slices (or use about 2 cups of baby carrots)
½ cup sliced scallions
2 garlic cloves
1 ½ cups water
2 tbs soy sauce (reduced sodium, preferred)
2 tsp grated fresh ginger
1 ½ tsp instant beef bouillon granules
¼ tsp crushed red pepper
3 tbs cornstarch
3 tbs cold water
½ cup chopped red bell pepper
2 cups sugar snap peas (if frozen, let thaw first)

Pull out the slow cooker. Combine venison, carrots, scallions, and garlic and put in cooker. In a medium bowl, combine the 1 ½ cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.

Cover, cook on low setting 6 to 8 hours or on high 3 to 4 hours.

If using low heat, turn to high setting. In a small bowl, combine cornstarch and the 3 tbs cold water; stir into meat mixture along with the bell pepper. Cover, cook 20 to 30 minutes, or until thickened (stirring once). Stir in sugar snap peas. Serve when peas are tender (about five minutes). Serve over rice.

Checking In

I can't believe my last recipe was March 1. Wow, it's amazing how quickly cooking takes a back seat when my life gets busy. Busy life is, though, and I'm not sure when I'm going to have a chance to try something new. But I will. In the meantime, if I have time, I'll find some recipes that I know will work with venison and post them.

If you have a great recipe, please share it!

Stuffed Acorn Squash

I've missed cooking these last few weeks. But sometimes life gets nuts, and we live on frozen leftovers. This has been one of those times.

But today I found some time to make this stuffed squash, which my friend clipped from Rachel Ray's magazine for me. I'm glad I did...it was absolutely delicious and very easy to make. And, of course, I substituted beef with venison.

Stuffed Acorn Squash (with venison)

Makes 4 servings. From rachelraymag.com $10 spot by Charles Pierce

Ingredients
2 acorn squash
2 tbs butter
1/2 cup couscous
1 tbs olive oil
1 onion, finely chopped
1 lb venison, ground
1/2 cup walnuts, chopped
1/4 cup dried cranberries

Directions
1. Preheat oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tbs butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

2. Prepare the couscous according to the package directions and set aside.

3. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring, until softened, about 4 minutes.

4. Push the onion aside and add the meat and cook through about 5 minutes. Stir in the walnuts, cranberries and couscous, and season with salt and pepper.

5. Remove the squash from the oven, and using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.