SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S INSTANT POT CHICKEN THIGHS, POTATOES and CARROTS with GRAVY

All are cooked at the same time in your Instant Pot;

an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.

Pressure build: 10 Mins.

Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer

Pressure release: 10 Mins naturally, then 1 Min. quick release

INGREDIENTS

Spice Rub Mixture

1/2 tsp Onion Powder

1/2 tsp Freshly Ground Black Pepper

1/4 tsp Poultry Seasoning

1/2 tsp Garlic Powder

1 tsp Paprika

1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep

2 Tbsp Olive Oil

4 Chicken Thighs (I use skin on, bone in)

1 1/2 cups low-sodium Chicken Broth

4 Medium Russet Potatoes peeled, and cut in fourths

3 Medium Carrots scrubbed, and cut in thirds

1 teaspoon dried rosemary

1 Tbsp Lemon Juice

For Gravy (slurry)

2 Tbsp cornstarch

1/4 cup cold water

METHOD

Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA’S WORLD-CLASS TRI-SEAFOOD POT PIES

These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...

Yields: 

--(4 Individual 6” Bowl Servings)

Prep: 15 Mins.

Bake: 40 Mins.

Rest: 15 Mins.

INGREDIENTS

8 tablespoons unsalted butter

1 medium sweet potato, peeled and cut into 1” pieces

½ medium red onion, chopped

1 cup celery, sliced into ½” pieces

1 cup scrubbed and sliced into ½” pieces

½ cup frozen peas

1 teaspoon dried basil

2 teaspoons old bay seasoning

2 garlic cloves, minced

½ cup all-purpose flour

4 cups milk

1 tablespoon quality white wine

½ lb. skinless and boneless halibut fillets, cut into 1" pieces

½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces

½ lb. bay scallops, cut into 1” pieces with the grain

½ teaspoon sea salt

½ teaspoon ground white pepper

1 tablespoon dried parsley

1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought

1 large egg

1 tablespoon water

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~
Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

~~~~~~~~~~~~

Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


~~~~~~~~~~~~~~~


Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

MAX’S ALASKA WILD GAME DAY BEER CHILI

A to-die-for 'game day' chili 
to serve to family and friends...

[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
@ http://www.alaskaoutdoorstelevision.com/
cooking/]

Servings: (4)
Prep: 5 mins. |
Cook 1 hr.

INGREDIENTS:

1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste

Garnish:
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley

--*Prepared Sandra's Premium Cornbread...

Sandra's Premium Cornbread
Recipe

METHOD

In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]

Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes.  Check seasonings, adding kosher salt and ground pepper, to taste.

(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)

Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!

SANDRA'S ULTIMATE HOMEMADE CHICKEN POT PIE

Comfort and delicious food for the soul
doesn't get any better than this...

Yields: (One 10” pie,
or individual ramekins)

Prep: 20 mins. |
Bake: 40 to 45 mins.

Posted by Sandra

INGREDIENTS

***Chicken/Veggie Filling

1 lb. skinless, boneless chicken breast halves – uncooked, and cut into ½” cube

1-1/4 cup carrots, cut into ½” cubes

1 cup frozen green peas

3/4 cup celery, cut stalks in half, and then into ½” slices

2 medium russet potatoes, peeled and cut into ½” cubes

Low-sodium chicken broth to cover chicken/veggies
--(Note: Reserve broth while draining)

***Sauce

2/3 cup butter

1 cup onion, chopped

2 garlic cloves, minced

2/3 cup all-purpose flour

Kosher salt and freshly ground pepper to taste

1 teaspoon celery seeds

1 teaspoon poultry seasoning

1 teaspoon ground thyme

1 teaspoon worcestershire

2 tablespoons white wine vinegar

3 cups reserved low-sodium chicken broth

1-1/3 cup milk

***Crust

--2 unbaked pie crusts (For homemade, click here: Pie Crust Recipe (for two 10' crusts)

--1 egg with 2 tablespoons water, beaten (to brush on top of crust before baking)

METHOD

In a saucepan, combine chicken, carrots, peas, celery, and potatoes. Add chicken broth to cover and boil for 8 to 10 minutes, just until veggies are tender. Remove from heat, drain (reserving broth separately) and also set aside veggies/chicken mixture.

Preheat oven to 450 degrees.

In the saucepan over medium heat, saute the onions in butter until soft and translucent. Add the garlic and saute for 30 seconds. Whisk in flour, kosher salt, pepper, celery seed, poultry seasoning, thyme, and worcestershire, and then slowly stir in white wine vinegar, reserved chicken broth, and milk. Simmer over medium-low heat until sauce thickens (if too thick add more milk), also taste for seasonings, adding more kosher salt and pepper, if needed.  Add the chicken/veggie mixture, and remove from heat and set aside.

Fit the pie crust in the bottom of the pie plate (or individual ramekins), leaving a 1/2" overhang. and place the chicken and sauce mixture over bottom pie crust. Brush edges of the bottom pie crust with egg wash mixture so the top crust adheres.  Cover with top crust, and flute edges with fingers or fork tines to seal. Brush top crust with beaten egg (not edges), and then sprinkle lightly with kosher salt. Make a vent hole in middle of top crust by cutting a few small slits to allow steam to escape while baking. Place foil strips around edges of pie crust to prevent edges from burning, and place pie on a foil-lined baking sheet in the event of potential spillovers.

Bake for 15 minutes at 450 degrees.  Remove foil strips, and reduce oven heat to 350 degrees, and continue baking for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 20 minutes before serving (be very careful, it/they will still be very hot). - Enjoy!

~~~~~~~~~~~~~~


Tip: After cooking, the pot pie can be frozen.  To reheat, just place in microwave and cook on high for 7 to 8 minutes.

SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...

When I requested this recipe 25 years ago at a local eatery, 
the owner said he didn't measure 
and allowed me watch him prepare this 
Juneauite favorite...

Prep: 5 mins. 

Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)

INGREDIENTS:

12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)

--Prepared steamed rice

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve chicken adobo over steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

SANDRA'S ALASKA SHRIMP/PRAWN ONE-POT-WONDER

OMG! - Have a bounty of
napkins ready for this
feast...

Serves: (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

· ¼ cup + 2 tablespoons old bay seasoning
· 1 tablespoons sea salt
· 6 cups quarts water
· 1 (12 oz.) bottled dark beer (Alaskan Amber is preferable)
· 6 red potatoes, and cut half
· 1 medium onion, cut into wedges
· 3 garlic cloves, minced
· 1/8 teaspoon cayenne pepper
· 1 fresh lemon, sliced and deseeded
· 1 lb. ring of smoked brat sausage, cut in 2” lengths
· 4 ears fresh corn, broken in half (or thawed if using frozen)
· 2 lbs. large shrimp (aka prawns) in shells

METHOD

In a 6-quart heavy-bottom pot, bring old bay seasoning, kosher salt, water, and beer to a boil. Add potatoes, onions, garlic, and cayenne; cook over medium-high heat for 8 minutes.

Add smoked brat sausage to potatoes, onions, and corn; continue to cook on medium-high for 12 minutes (just until the potatoes are becoming tender, but not falling apart). Add shrimp in shells and lemon slices; cook for 4 minutes.

Drain cooking liquid.

Pour drained contents of pot into a large bowl; along with another medium bowl to discard shells...roll up your sleeves and feast. ~ Enjoy!