Slow Cooked Venison Steak

For anyone who lives in Wisconsin there is a holiday that is celebrated every fall. It starts the weekend before Thanksgiving and lasts for nine days, ending the Sunday after Thanksgiving. It is called “Deer Season” and men gather in the big woods of our beautiful state and hunt to put food on our tables. We were fortunate enough to get some venison for our freezer. For the most part, venison steak is sliced very thin and fried quickly in a hot pan and then smothered with fried onions and mushrooms. Anyway that’s how it is served under this roof.

But sometimes I need to shake it up a bit and make this version of venison steak. It cooks in a crock pot all day and will fall apart when served.

I started out with a whole venison “ham” from the hind quarters. It was probably about 2-3 pounds. I sliced it about 1/4-1/2 inches thick.

Dredge the pieces in flour, one at a time.

And drop into a very hot skillet. Venison tends to be a dryer meat so you may need to add oil while frying. I used olive oil but adding a little butter really adds flavor.

Salt and pepper the steaks.

Fry until they are very browned.

Flip to brown the other side

Put the browned steaks into the crock pot and top with a layer of onions. I did put about a cup of water in the bottom of the crock pot for moisture.

Add the rest of the steaks as they brown and top with another layer of onions.

Deglaze the pan with about a half cup of white wine. You can use water also.

Pour the pan drippings into the crock.

Add a can of diced tomatoes

I like to add about a tablespoon of balsamic vinegar for a kick.

Now just pop on the lid, turn it on high and walk away for about 4 hours and then switch over to low for the last several hours.

Serve with buttered noodles or mashed potatoes.

Trust in Him at all times, you people; pour out your heart before Him; God is a refuge for us. Psalm 62:8

FANNY FARMER FUDGE

I started using this fudge twenty some years ago. We had a cookie/candy exchange at our church and Deb B. brought this fudge. It is so smooth and creamy and very simple to make.

The ingredients are things I usually have on hand. Evaporated milk, sugar, semi-sweet chocolate chips, vanilla, butter and nuts.

So many have asked where Hannah has been. She is back and cooking up a storm. Pour the can of milk into a large saucepan.

Add 4 1/2 cups of sugar

Mix together and bring to a boil over medium heat.

While that is cooking, chop up a cup of nuts. I have fallen for macadamia nuts. They are sooooooooo good. You could also use walnuts or pecans.

Next you need to prepare your pan. Grease the pan first.

Press a piece of parchment paper onto the greased pan.

Then smear butter over the parchment paper. After this picture, I was really trying to remember whether Hannah had washed her hands or not. Oh well, too late now.

By now your milk/sugar should have boiled for 10 minutes. Watch this closely and keep the heat as low as possible or it will boil over and it really makes a mess if that happens.

Remove the pan from heat and add a stick of butter.

And 3 cups of semi-sweet chocolate chips

And a teaspoon of vanilla.

Now start stirring and stirring

Keep stirring, it still isn’t ready.

When it leaves ripples while you are stirring, you know it is ready.

Dump in the nuts and stir.

Now pour onto the pan and spread to the edges.

YUMMY!!!!!!!!! Pop it into the refrigerator until cooled and firm.

Hannah was giving Chloe a taste of the fudge and of course Chloe bit her finger.

Remove from pan and place on a cutting board.

Someone was sampling!!!!!!!!!!

Cut into little one inch squares.

I like to layer them between waxed paper and freeze.

FANNY FARMER FUDGE

12 oz can evaporated milk

4 1/2 cups sugar

Combine in a large pan and bring to a boil over low/medium heat.

Prepare pan.

Boil for 10 minutes and remove from heat.

Stir in:

1/2 cup butter

3 cups semi-sweet chocolate chips

1 tsp vanilla

Stir until thickened.

Add 1 cup chopped nuts

Pour into prepared pan and cool. Cut into squares. Freezes well.

This is the message we have heard from him and proclaim to you, that God is light, and in him is no darkness at all. If we say we have fellowship with him while we walk in darkness, we lie and do not practice the truth. But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin. I John 1:5-7

OATMEAL FUDGIES

This recipe is being requested by Joni. She called and said she is craving them because people have been talking about them. This is Mom’s original recipe for them so brothers and sisters, these are the ones we grew up on.

Now I had to make an adjustment here because I didn’t have any cocoa powder. Pretend there isn’t any unsweetened chocolate in this pan. Melt 1/2 cup butter.

Add 2 cups of sugar

And 1/2 cup milk
Bring this mixture to a boil.

In a separate bowl, combine 3 cups quick cooking oatmeal, 1 cup of coconut and 1/4 cup cocoa powder. This doesn’t have the cocoa in it because I had to use the other stuff you see in the pan above.

Pour the liquid into the oatmeal mixture and beat it well.

Stir in 1 tsp vanilla. You can also stir in 1/2 cup of walnuts at this point. That is if you’re fond of them.

Drop onto a cookie sheet covered with waxed paper, if you don’t have the paper, just coat the pan with some butter.

I dare you to eat only one. They do freeze well.
OATMEAL FUDGIES
1/2 cup butter
2 cups sugar
1/2 cup milk
Bring these ingredients to a boil. Remove from heat.
Combine in a separate bowl:
3 cups quick cook oatmeal
1 cup coconut
1/4 cup cocoa
Pour in the liquid mixture. Stir well . Add 1 tsp vanilla and 1/2 cup nuts.
Drop by Tablespoons onto a paper lined cookie sheet. Chill until firm.
My son, do not forget my teaching, but let your heart keep my commandments. For the length of days and years of life and peace they will add to you. Proverbs 3:1-2