Country Style Cubed Steak

1 lb cube steak
1/2 tsp salt, 1/8 tsp pepper
3 tbs oil
1 tbs brown sugar
1/2 tsp dry mustard
1/4 cup water
2 tbs worcestershire sauce
1/4 cup flour
1 medium onion, chopped
1 green pepper, cut into strips
1/2 cup ketchup
2 tbs vinegar

Coat meat with mixture of flour, salt, and pepper. Brown meat in oil with the onion and green pepper strips. Stir in brown sugar, mustard, ketchup, water, vinegar, and worcestershire sauce. Cover and simmer 15 minutes or until steak is tender.

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Roasted Duck

1 Pasture Raised Duck
salt and pepper

Preheat oven to 325
Wash and drain duck. Place on 2 piece broiler pan with drip pan on bottom to catch renderings. Using a skewer or other sharp object, pull up duck skin and pierce multiple times to create fat vents all over the breast and thighs. This will allow the fat to cook out. Be sure to only pierce the skin, not meat. Salt and pepper top taste. Place duck breast side up and slow cook for 2-2 1/2 hours depending on the size. You’ll want to flip every half hour. When the fat is mostly cooked out and the skin is browning, you can finish it on a low broil setting to crisp the skin. Remove and let cool 5 minutes. Serve and enjoy! Be sure to save the duck fat for other recipes!

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Grilled Lamb Chops

2 lbs lamb chops
1 cup grape or muscadine jelly
1 cup Dijon mustard
1 cup cooking wine
1/2 cup butter
1/2 cup shallots or onions, minced
2 tsp fresh rosemary

Mix together jelly and mustard. Coat chops and refrigerate overnight. Remove chops and grill. Turn chops and baste with extra marinade.

Prepare the sauce by combining wine, butter, shallots, and rosemary in saucepan. Bring to a boil, then reduce heat and simmer until sauce is reduced by half, about 10 minutes. Pour sauce over grilled lamb chops and serve warm.

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Lamb Shoulder Crockpot

1 lamb shoulder
1 onion
4 cloves of garlic
2 sprigs each of fresh rosemary and thyme
1 cup of broth or water (if broth, pastured is best and can be chicken, beef, or vegetable)
cracked black pepper

Rinse lamb shoulder and place in crockpot. Add the pepper, onion, and garlic. Pour in the stock. Place fresh herbs on top. Cover with lid and cook on low 6-8 hours.

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Ground Pork with Cabbage and Carrots

1 pound ground pork
1 cabbage, chopped
6 carrots, shredded
1 onion, chopped
1 clove garlic, minced
Optional items: red pepper, soy sauce or coconut aminos, rice

In a large skillet or wok, brown ground pork with 1 chopped onion and 1 clove of garlic. Drain fat. Add 2 cabbage and carrots. Reduce heat to low and simmer until the vegetables are cooked, about 10 minutes. Salt and pepper to taste. Add red pepper, soy sauce, or coconut aminos (a soy free sauce), if desired. Serve alone or over rice.

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Roasted Chicken

1 pastured whole chicken (about 3lbs)
coconut oil and butter
1 apple (optional)
1 onion (optional)

Preheat oven to 400
Wash chicken and pat dry. Stuff with any (or all) of the following: apples, parsley, onions, fennel, leeks, thyme. Rub chicken with oil (I use a mixture of coconut oil & melted butter), sea salt, and pepper. Roast uncovered in an iron skillet or other baking dish for about 1 hour. (cooking times vary)

If you pan is large enough, surround the chicken with chopped vegetables for a one pan meal!

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Beef Jerky

2 lbs london broil, sirloin steak, or flank steak (trimmed of all fat)
1/2 cup apple juice
2 TBS kosher salt
1 1/2 tsp garlic powder
1 tsp black pepper
1 TBS red pepper flakes
1 tsp ground allspice
1 tsp ground coriander
1 tsp lime juice

Slice the meat, across the grain, into thin strips. Combine all of the marinade ingredients into a large bowl or bag. Add the strips of meat, toss to coat, then refrigerate for 8 hours.

Cook meat in dehydrator according to dehydrator instructions. Store in airtight container.

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Bone Broth (beef or chicken)

4 lbs beef bones or chicken backs and feet
water (filtered)
1 tbs Himalayan salt
1 tbs apple cider vinegar
onions, mushrooms, parsley, thyme optional

Place bones in a pressure cooker. Cover the bones with filtered water and add the salt and vinegar. Lock the lid in place and cook for 1 hour. Strain out the bones and particles.

If you do not have a pressure cooker, you can cook the mixture on low for 24 hours in a slow cooking crock pot.

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