Venison Recipes Meat Pie Wild Game Recipes Christmas Meat Pie Easy Dinner Recipes

After a co-worker at my husband’s office gave him a half dozen packages of ground venison, I had to figure out a way to prepare the meat that would appeal not only to my husband and I, but our two finicky children. I had heard that mixing ground beef or pork with venison disguised the “wild” flavor (whatever that is) so I decided to revamp an old family recipe by slyly making a few substitutions during the preparation. The recipe calls for one pound of ground beef and one pound of ground pork, so I simply swapped venison for the beef and – voila! I came up with a dinner hit! 

This recipe is called “Christmas Meat Pie” but it’s welcome at our table any time, particularly during the chilly fall and winter months. Served with a lettuce salad or string beans, it’s a delicious, well-balanced meal (and it reheats well for leftovers later!)

 Christmas Meat Pie 

1 pound ground pork

1 pound ground venison

3 cups water

1 large onion, chopped

1 medium carrot, sliced thin

2 tablespoons beef gravy mix

2 teaspoons dried thyme

2 teaspoons ground mustard

3 garlic cloves, minced (or sub 1-2 teaspoons powdered garlic)

1 teaspoon rubbed sage

1 teaspoon pepper

½ teaspoon salt

3 cups hot mashed potatoes (prepared without butter or milk)

2 prepared pie crusts (such as the Pilsbury pie crusts in the red box)


In a large skillet, cook pork and venison over medium heat until the meat is no longer pink. Drain. Add water, onions, carrots, gravy mix, thyme, mustard, garlic, sage, pepper, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1/2 hour or until vegetables are tender stirring occasionally. Drain. Stir in potatoes. 

Line a 9-inch deep dish pie plate with 1 pastry. Add meat mixture. Place second pastry on top of pie, folding and pressing edge so it is even with top of pie plate. Press edges of pie crust all the way around with fork to seal closed. Brush pastry with milk. Bake at 400 degrees for 15 minute, then reduce heat to 350 degrees and bake 35-40 minutes longer or until golden brown. Yields 6-8 servings.

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Vegetarian or Carnivore which is right

It started out innocently enough. Some humans started petting Betsy the Cow and before long they stopped grilling her up for burgers. The idea of grilling Betsy for supper became unheard of among this new breed of humans. They even gave themselves a name.. Vegetarian.

Vegetarians sprung up across the country. Soon they were everywhere, even next door potentially. As time moved along, they soon were not hiding any longer, but would proudly tell the world they were of the Vegetarian persuasion.

You could spot one at a grocery store simply by looking into their shopping cart. Their carts showed no sign of Betsy the Cow or any of her friends such as Oinky the Pig. The carts would be loaded with all sorts of greenery items, from fresh green plants to frozen veggies to seeds to make new green plant babies, all meant to be consumed as food by the Vegetarian.

The biggest tragedy of this scenario is that this buying, growing, and eating of plant life was brushed over by the entire country. Until now, few have stood up and said NO MORE to this horrible taking of plant life. Here is what really happens when a Vegetarian goes to prepare a meal of plants meant for their consumption. WARNING: THIS IS GRAPHIC and may not be suitable for anyone to read.

The Vegetarian sneaks up unsuspectingly on the innocent Little Green Plant. It stands to reason that the Vegetarian does this to keep from frightening the Little Green Plant. Otherwise, the Little Green Plant would be scared and wilt away immediately. So to keep this from happening, the Vegetarian will talk sweet and lovingly to the unsuspecting Little Green Plant, so that it will remain robust and full of life and color, having no idea that the Vegetarian is preparing it for its death by lethal cooking.

When the Vegetarian deems that the Little Green Plant is fit for a meal, the Vegetarian goes to the Little Green Plant and eyes it with hungry eyes. The Little Green Plant, having been accustomed to the Vegetarian being nice to it, has no reason to be alarmed and allowed the Vegetarian to pick it up. At this point, the Vegetarian puts the Little Green Plant into a pan or pot on the stove and turns on the burner. As the Little Green Plant looks up at the Vegetarian, it wonders why is the Vegetarian doing this to it. It has no way to escape the pot and begins to scream as the Vegetarian looks on in anticipation of a meal.

The death of the Little Green Plant is overlooked, as the Vegetarian dines on its poor little self. No one came to rescue the Little Green Plant. No one stood up and said NO MORE to the death of Little Green Plants. When does it end!
The inhumane treatment of plant life in this country must stop. The idea of torturing a poor plant, all for the enjoyment of eating, is beyond inhumane. Meat lovers of the world must unite to save the offspring of the Little Green Plant.

The time has come for Betsy to be flipped on the grill. Grab the buns, the cheese, the lettuce, the spinach, the bananas…dinner is ready.

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3. Meat or vegetarian: which is best for you? | Daily Mail Online

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Vegetarian and Vegan Food Comparisons

The difference between vegetarian and vegan food may not seem too big, but to a vegan, especially, it certainly can be.

Vegans will not eat any dairy product such as milk and cheese, or eggs, and some vegans will not eat honey. Though vegan friendly cheese is available, and soya milk can be an alternative to cow and goat’s milk.

Vegetarians will often adopt a partly vegan lifestyle by not eating eggs or cheese, as an example. Some vegetarians will call themselves vegetarians when they may eat fish and/or poultry, and this can cause friction between these vegetarians, who, some critics would say, are partial vegetarians, and some vegetarians and some vegans, who will not consider them vegetarians at all, as they are eating flesh.

A vegan will normally be someone who cares about all living things, and is someone who is very pro-animal welfare issues. Vegetarians are mostly supportive of animal welfare, but some will become vegetarians for health reasons, as they may believe that eating the flesh of a dead creature is unhealthy, or they may be vegetarians because they don’t like the taste of meat, poultry, or fish. Vegans are very strict about their way of life, but because they do watch what they eat so carefully, they can often be healthier than vegetarians and carnivores.

There are varying opinions about whether vegetarianism has increased in the past decade, but it certainly seems to be true that veganism has. Helped in no small part by the fact that so much food is vegan friendly now, which wasn’t always the case. Vegetarian friendly food has been around for may years, but it’s only been fairly recently that vegans have been thought of by major companies, and now you can get things like vegan friendly jam. Companies are not necessarily thinking of vegans lifestyles (it makes sense, for business, to cater for as many people as possible), but it would seem to indicate that there is a more of a market now for vegan friendly food.

Both vegetarianism and veganism are healthy ways of living, and most vegetarians and vegans have a lifestyle based on both animal welfare concerns and personal health. It is a lot easier to be a vegetarian or vegan in the 21st Century than it was for most of the 20th Century, and despite the best efforts of some celebrity chefs, not everyone is happy at eating anything, and vegetarianism and veganism is here to stay, and will probably become a lifestyle adopted by a greater percentage of the world’s population, through choice not necessity, as we go deeper into the 21st Century.

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Vegetarian Recipes

This vegetarian black-eyed peas salad works great as a side item. Here is how to make it:

1/2 teaspoon olive oil
1 teaspoon low-sodium soysauce
1/2 onion
1 clove garlic
1/2 cup cut celery
1/2 red/green pepper
1/4 cup pea pods
1 cup boiled, cooked black-eyed peas

Heat oil in a pan, add onion, garlic, celery, and saute for a few minutes
Add pepper and peapods, and saute for a few more minutes
Add cooked black-eyed peas, stir for some time

Can be served as cold.

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3. Vegetarian Recipes : Food Network

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Tostada Con Tomate

Tostada con Tomate is everything that Spanish food should be good quality ingredients which are simply prepared to provide a delicious taste of Spain. It’s a Spanish breakfast favourite which can also be enjoyed at any time of the day. The Spanish don’t really do breakfasts, as they tend have very late suppers. Lunch is generally the main meal of the day. If the Spanish breakfast at all, they have biscuits, pastries or tostada with fruit juice and coffee.

Tostada con Tomate is toasted baguette with olive oil and tomatoes the Spanish don’t do butter either! If you buy a toaster in Spain, you’ll find the slots are just the right size to toast a baguette which has been cut through the middle, then halved lengthwise. This is a great way to use up day old bread, which would otherwise be fed to the birds or consigned to the bin.

In these Credit Crunch times, Tostada con Tomate is a cheap, healthy and filling breakfast or snack which is really easy to make. It can also be served as an appetiser at any time of the day.

When we have friends around for a barbecue, I always serve Tostada con Tomate, olives and banderillas while the food is cooking. This fills a gap while Tony does his barbecue thing without ruining everyone’s appetite for the main event.

When we have visitors from England, Tostada con Tomate makes a quick but satisfying breakfast on those mornings when we want to make an early start for sightseeing or a day on the beach. It’s also a healthy snack for children and teenagers who are always hungry.

Try it out on your family, and you’ll wonder how you ever managed without it!

Ingredients (serves 4 for breakfast or 6 8 as tapas)

1 standard baguette

1 large or 2 medium ripe tomatoes

1-2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Trim rounded ends from baguette and discard or crumble for the birds! Cut bread in half, then slice each half lengthwise. Toast lightly.

When bread is toasted, prick surface with a fork, then drizzle olive oil over it. Start with the smaller amount, as you don’t want the bread to be too oily. It’s easier to add more oil than remove it!

Grate tomato into a bowl, then spread over the bread. Sprinkle with salt and pepper and serve. If you serve your Tostada at lunch or in the evening, you may like to cut a clove of garlic in half and rub the cut side over the bread before spreading with the tomato.

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3. Tostada Con Tomate Recipe –

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Tips for Leftover Bread Crusts

Around this house, we make a concerted effort not to waste any food if we can help it. As it turns out, bread crusts can be one of the easiest ‘leftovers’ to find uses for.

Most people who have cooked turkey and who like stuffing know that they can be used in the stuffing. They can also be used to stuff duck, pheasant, quail, and game hen, and since the bread soaks up the flavors of everything that they are made with, simply altering a few of the other ingredients can totally change the flavor of the stuffing.

Stuffing may be one of the best known uses for bread crusts, but it is a long way from being the only one. The crusts, cut up into small pieces then put into a baking pan with a little butter, parsley, and sage, then baked in a slow oven until crisp, make a wonderful addition to green salads. Even people who don’t like store bought crotons seem to like them.

The crusts can be dried, then run under a rolling pin, for a great alternative to flour or crackers, when it comes to baking or frying meat. With a little shredded cheese and spices, this is also a very nice toping for casseroles. We even make a ‘poor man’s casserole’ with this, by mixing up some tuna helper, putting it in a baking dish, adding the crumb and cheese mixture, then baking it just long enough for the cheese to melt. If we want to get fancier, we simply add sliced tomatoes over the top when the dish comes out of the oven.

If you have infants in the home that are teething, the bread crusts, dried, are even better than Melba toast.

Bread crusts, chopped fine, are also a good addition to homemade soups and stews, as a thickener.

Dried and crushed fine, the bread crusts can be used in a wide variety of dishes that require flour, substituting equal amounts of the crusts for the flour. Not only does this usually result in a better flavor, but since bread is made with yeast, it is healthier than the flour would be.

It is easy to be inventive when it comes to left over bread crusts, and they can help make a dish really stand out, while increasing food quantity, which saves money. We regularly use the crusts, and have never been sorry that we did. It is rather humorous, however, when we make a dish and people try to figure out what that “special secret ingredient” is. Yet…why should it ever be a secret?

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Vegetable Fettuccine Recipe

When I think of summertime dishes, the first thing I think of is vegetables. Fresh, homegrown vegetables from the garden or farmer’s market make this delicious, summery dish absolutely outstanding. The absence of a heavy, cheesy sauce keeps this dish light enough to avoid bogging you down on a warm summer’s night, and the beautiful colors present guarantee plenty of healthy vegetables per serving! Serve alongside some home-baked garlic bread and with a glass of white wine for the perfect Italian summer meal. 

To cut the carrots and zucchini into paper-thin slices, use a vegetable peeler down the side of them. They should come out looking a bit like colorful, vegetable “pasta”. In fact, you can use this method for other recipes if you are looking to cut down on breads and pastas and boost your veggie intake. They look really beautiful and taste fantastic!



1/2 pound fettuccine
2 small zucchini, sliced lengthwise paper-thin
2 carrots, sliced lengthwise paper-thin
2 tomatoes, peeled, seeded, and chopped
10 small black olives, pitted and quartered
1 tablespoon extra-virgin olive oil
2 teaspoons grated Parmesan cheese
1 teaspoon minced pickled hot red pepper
1 garlic clove, minced
Freshly ground black pepper, to taste


1. Follow the directions on the package to prepare and cook the fettuccine.

2. After the fettuccine has cooked for about 8 minutes, add the thin slices of zucchini and carrots. Cook the mixture for about another 2-4 minutes, until the pasta is cooked al dente and the vegetables are tender.

3. While the pasta and veggies cook, in a serving bowl, combine the tomatoes, olives, olive oil, Parmesan cheese, red pepper, garlic, and ground black pepper.

4. Drain the pasta and vegetables and add them to the sauce in the serving bowl, then toss to coat and serve.

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Unusual Cocktail Names

If you want to have fun at your next party, print out a cocktail menu for your guests and include these drinks on the menu. You will get some strange looks, but you will also find you have a bunch of party guests who are anxious to try some of these crazy drinks! After all, who doesn’t want to try a Bloated Bag of Monkey Spunk or a Hop Skip and Go Naked? All the recipes below are for tall tropical drinks that are sure to be a big hit at any party!

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Bloated Bag of Monkey Spunk

1 ounce Bacardi rum
1 ounce peach schnapps
1/2 ounce Grand Marnier orange liqueur
1 ounce pineapple juice
1 ounce orange juice
Maraschino cherry for garnish

Fill a cocktail glass with ice. Add all the ingredients and stir. Garnish with a maraschino cherry.

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Big Bad Voodoo Kooler

2 ounces Malibu coconut rum
1 ounce RedRum rum
1 ounce Midori melon liqueur
2 ounces orange juice
2 ounces pineapple juice
1 splash soda water

Fill a cocktail glass with ice. Add the Malibu coconut rum, the RedRum rum and the Midori melon liqueur. Top off with the orange juice and the pineapple juice. Add a splash of soda.

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Hop Skip and Go Naked

1/4 ounce cherry brandy
1/4 ounce vodka
1/4 ounce triple sec
1/2 ounce lime juice
Orange juice
Grenadine syrup

Fill a cocktail glass with ice. Add the liqueurs. Add the lime juice. Fill to top with orange juice. Float the grenadine on top.

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Half-Man Half-Wit

1 1/2 ounce white rum
1/2 ounce peach schnapps
1/4 ounce Scotch whisky
2 ounces passion fruit juice
2 ounces orange juice
1/4 ounce grenadine syrup

Fill a cocktail glass with ice. Add the ingredients in order and stir. Float the grenadine syrup on the top.

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Kermit The Frog Piss

1 ounce Midori melon liqueur
1/2 ounce Malibu coconut rum
2 ounces sweet and sour mix
7-Up soda

Fill a cocktail glass with ice. Add the Midori melon liqueur, the Malibu coconut rum and the sour mix and stir. Top off with 7-Up.

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Mule’s Hind Leg

1/2 ounce gin
1/2 ounce apple brandy
1/3 ounce benedictine herbal liqueur
1/3 ounce apricot brandy
1/3 ounce maple syrup

Fill a cocktail glass with ice. Add all ingredients and stir or shake.

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Please always drink responsibly. Do not drink and drive and do not let your party guests drink and drive. If you are the host, collect the keys when your guests arrive!

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Uses for a Store Bought Cooked Chicken

Who hasn’t been lured by the smell of delicious rotisserie chicken in the supermarket?  You don’t need to settle for store bought chicken, it is very easy and much more delicious to make your own rotisserie chicken at home. “Set it and forget it” we have all seen the infomercial. The Showtime Rotisserie is as far as my family is concern, the best invention since sliced bread. I have had my Showtime Rotisserie for at least 8 years and have made many very fine rotisserie chickens with it.

Making a rotisserie chicken at home is very simple. I use a flavor injector to add whatever seasoning I want directly into the chicken. Store bought marinades work very well. They come in a wide variety of flavors from teriyaki to lemon pepper, the sky is the limit. If you prefer, you can do a dry rub on the outside of the chicken or just pop an onion and some fresh rosemary into the cavity.

The chicken is then placed on the skewers and trussed. The Showtime came with stretchy bands to use to hold the legs and wings close to the bird but when mine ran out, I began using twine, which works just as well. You place the chicken in the rotisserie, turn the dial to the correct amount of time (there is a chart on the side of the unit that will tell you how long you need to cook it) then you just “set it and forget it”. Depending on the size of the bird in an hour or an hour and a half, you will have a delicious, moist, crispy bird that can be used in a variety of dishes.

We always start by just have the basic roasted chicken dinner with nice mashed potatoes and maybe some green beans. The beauty of the large show time grill is that you can cook two birds at once, which will leave a lot of leftovers.

One of our favorite left over meals is Chicken Waldorf Salad.

Two cup of chopped chicken preferably white meat
4 tablespoons of mayonnaise, light if you like
1 cup walnuts, chopped
One large granny smith apple chopped into chunky pieces
Mix all the ingredients in a large bowl and serve over greens. Serves 2

Never Waste a Thing Chicken Soup. I never waste a chicken carcass.

Reserve a cup of chopped dark meat
Bones of one chicken
One large onion
Four carrots
Two leaks
Two ribs celery
3 quarts of water
Four chicken bouillon cubes

Place all the ingredients (except chicken) in a 4-quart saucepan and boil for an hour and a half. Strain through a colander. Let cool. Remove onions, leaks, carrots and celery.Throw the bones out. Chop the vegetables fine and put back into the broth. Add the chopped chicken and 2 cups of flat noodles. Cook until noodles are tender. Add salt and pepper to taste.

This is a nice lunch or dinner with some fresh bread. It also freezes well for up to three months. Is enough to feed two hearty appetites or four light eaters.

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Vegetarian Recipes on a Budget

Being a vegetarian has a lot of health advantages but can get expensive. So, here are a few inexpensive delicious recipes!


You will need:

2 cups whole wheat rotini (or what ever pasta you prefer)

3 tbsp fat free mayonnaise

2 tbsps tahini

1 ripe avocado

1 orange

1/2 red or green pepper

Alright now you cook the pasta until tender, drain, set aside to cool. Next mix together the tahini and fat free mayonnaise. Then chop the orange ,red or green pepper and stir them in with the mayonnaise/tahini sauce9plus any juices). Next stir those into the pasta. Finally cut the avocado into small cubes and mix into pasta. Garnish with whatever you prefer. It’s delicious for summer and for non vegetarians.

COST: est. $11.00 serves 3-4 Stuffed Acorn Squash

You will need: 2 acorn squash 2tbsp olivio 2 red apples, skinned and chopped 1/2 a cup pecans, chopped 1/2 cup juicy juice apple juice 1tsp salt 1/2 tsp nutmeg 2tbsp brown sugar

To prepare preheat your oven to 350 F Cut the squash in half remove the seeds. Place halves face down on baking dish add water(depending on pan size). Cover and bake 45 min. Then drain water and set aside. Now melt the olivio or butter in a skillet over medium heat add apples, juice, nutmeg, salt, sugar,and pecans. cook for about 5 min..Then take mixture and spoon into acorn halves(cut side)and bake for about 15 min. . Cost:est. $15.00 serves 4

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