DrMike
Ballistician
- Nov 8, 2006
- 36,935
- 5,129
Here are a couple of recipes I have recently tried that provide some fine accompaniment for venison, elk and bison for certain. I should think they would go well with virtually any good protein source.
Brussels Sprouts with Orange Brown Butter
1/4 cup of butter
2 tbsp frozen orange juice concentrate
1 lb. fresh Brussels sprouts
salt
Melt the butter in a saucepan. When the foam subsides, gently swirl the pan, continuing to heat the butter until it begins to brown. When it is a deep golden brown, with a rich, nutty aroma, carefully stir in the orange juice concentrate.
Steam the Brussels sprouts until they are tender and season with salt. Add the orange brown butter and toss well.
This dish provided a great complement to whitetail chops.
Twice Baked Sweet Potatoes
4 sweet potatoes
1/4 cups dried blueberries ( crasins or raisins)
2 tbsp grated fresh ginger root
2 tbsp butter
salt
Preheat the oven to 375
Bake sweet potatoes about 30 minutes
Cut the tops of the sweet potatoes and scoop the flesh into a bowl, leaving it about 1/2 inch thick inside the potatoes. Add the blueberries, ginger and butter to the sweet potato flesh. Season with salt and mash together. Scoop this back into the reserved potato skins and bake until golden (perhaps twenty minutes)
This goes very well with elk steaks.
Enjoy the meal.
Brussels Sprouts with Orange Brown Butter
1/4 cup of butter
2 tbsp frozen orange juice concentrate
1 lb. fresh Brussels sprouts
salt
Melt the butter in a saucepan. When the foam subsides, gently swirl the pan, continuing to heat the butter until it begins to brown. When it is a deep golden brown, with a rich, nutty aroma, carefully stir in the orange juice concentrate.
Steam the Brussels sprouts until they are tender and season with salt. Add the orange brown butter and toss well.
This dish provided a great complement to whitetail chops.
Twice Baked Sweet Potatoes
4 sweet potatoes
1/4 cups dried blueberries ( crasins or raisins)
2 tbsp grated fresh ginger root
2 tbsp butter
salt
Preheat the oven to 375
Bake sweet potatoes about 30 minutes
Cut the tops of the sweet potatoes and scoop the flesh into a bowl, leaving it about 1/2 inch thick inside the potatoes. Add the blueberries, ginger and butter to the sweet potato flesh. Season with salt and mash together. Scoop this back into the reserved potato skins and bake until golden (perhaps twenty minutes)
This goes very well with elk steaks.
Enjoy the meal.
