Thanksgiving Recipes Marinated Venison Goulash With Red Cabbage and Potatoes

Thanksgiving Recipes Marinated Venison Goulash With Red Cabbage and Potatoes.
Ingredients for 4 servings:

• 2 red onions


• 2 garlic cloves


• 4 black peppercorns


• 1 teaspoon ground cinnamon


• 2 bay leaves


• 200 ml red grape juice


• 5 tablespoons oil


• 1 kg venison goulash (pre-order at the butcher)


• Salt


• Pepper


• 2 tablespoons tomato paste


• 500 ml game stock (glass)


• 200 ml of classic vegetable stock (homemade or purchased)


• 4 carrots (about 400g)


• 150 g mushrooms rose


• 100 g mushrooms


• 1 sprig of thyme


• 800 g waxy potatoes


• 300 g Brussels sprouts (or 200 g frozen brussels sprouts)


• 2 shallots


• Nutmeg


• 1 bunch flat-leaf parsley

KITCHEN APPLIANCES
Cutting board, large knife, small knife, nutmeg grater, mortar, large bowl, spoon, measuring cups, spoons, paper towels, plastic wrap, roasting pan with lid, wooden spoon, colander, potato peeler, brush, large frying pan, spatula, medium-sized pot

PREPARATION STEPS

1. Peel onions and cut into quarters


2. Peel garlic and cut into slices.


3. Pepper in a mortar and coarsely into a bowl. Add onions, garlic, cinnamon, bay leaves, grape juice and 2 tablespoons oil and stir into a marinade.


4. Deer stew, rinse, pat dry well around with paper towels and toss with the marinade. Cover with plastic wrap and (marinate) draw at least 2 hours in refrigerator.


5. Take the meat from the marinade, drain, pat dry and leave.


6. 1 tablespoon oil in a roasting pan and roast venison goulash over high heat to brown all around. Season with salt and pepper. Tomato paste and briefly fry with.


7. Add the marinade through a sieve, pour game stock. Simmer the stew, covered over medium heat 70 minutes, can pass it by and by 150 ml vegetable stock.


8. Meanwhile, wash the carrots, clean, peel, halve lengthwise and cut into pieces. Give to the stew and simmer for another 50-60 minutes covered leave.


9. Meanwhile, clean and porcini mushrooms and chop finely. Heat a large frying 1 tablespoon oil. Sauté mushrooms, season with salt and pepper. About 15 minutes before end of cooking to give goulash and mitsch tumors.


10. Wash and shake dry thyme. Wash and peel potatoes and cook with the thyme in a pot of salted water for about 25 minutes. Clean and wash sprouts.


11. Peel the shallots, chop finely and fry in a pan in the remaining oil. Add Brussels sprouts and sauté for 2-3 minutes. Something to rub directly nutmeg, salt and pepper. Stir in remaining broth and cook about 5 minutes.


12. Wash and dry parsley, shake, pluck and chop the leaves. Drain the potatoes, remove the thyme branch.


13. Deer stew with salt and pepper and stir in the parsley. Serve with potatoes and brussels sprouts.

ADDITIONAL TIP
Buy It enables small, fine head sprouts so they cook evenly and not too long. It should only be halved Brussels sprouts big heads, or quarters you best.

WHY THIS FOOD IS HEALTHY
Except lean Elk meat is characterized by its from typical wild taste, especially the fact that there is less fat, cholesterol and
Calories than some beef stew. Of iron, it is just as rich!

FOOD CHECK 1 serving contains

• 23 g fat


• saturated fat 5.6 g


• Protein 82 g


• 13.5 g of dietary fiber


• 0 g of added sugar


• 704 calories

STILL A LITTLE SMARTER
Who can wait a little, puts the deer stew ideally overnight in the marinade: The longer it can pull, the more delicate and aromatic it is. Incidentally, you can also take frozen venison goulash, but then comes to the thawing yet! Get The Recipes Today!

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Thanksgiving Mashed Potatoes Recipes

Thanksgiving Mashed Potatoes Recipes. This makes mashed potato recipe is ideal for before the holidays and special occasions when you hot, creamy mashed potatoes want, but you do not want to have to see over the stove. Familiarize yourself with these before mashed potatoes recipe, add a little more cream than usual on the mashed potatoes (it is absorbed into the re-heating). And the mashed potatoes can be reheated either in the slow cooker or the oven. The end result is really hot and creamy mashed potatoes, as if you made them and served them right away.

Preparation time: 15 minutes, Cooking time: 30 minutes, Total time: 45 minutes, Yield: 10-12 servings, mashed potatoes

Ingredients:

• $5 Yukon Gold potatoes, peeled and in 1-inch pieces


• 1 tsp. kosher salt


• 1 / 2 tsp. freshly ground black pepper


• 1 / 2 cup butter


• 8 ounces cream cheese


• 1-1/2 cups milk or cream

Great Idea!, Member JeanBow
I'm definitely easier with this recipe this year for the big Thanksgiving feast me. These are easy, tasty, and the fact that it can be done before, ... well ... what more can I say? Get The Recipes Today!

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Strawberry Rhubarb Jelly Dessert With Honey and Milk Foam

Strawberry Rhubarb Jelly Dessert With Honey and Milk Foam. Preparation time: 45 minutes, finished in 4 hrs 45 mins • 172 calories.

Ingredients for 6 servings:

• 6 sheets of red gelatin


• 600 ml rhubarb juice


• 125 g of cane sugar


• 200 g rhubarb


• 400 g strawberries


• 1 vanilla pod


• 100 ml milk (1.5% fat)


• 1 tablespoon honey


• Lemon (to taste)

KITCHEN APPLIANCES
Pot, small pot, bowl, small bowl, measuring cup, cutting board, large knife, small knife, spoon, wooden spoon, whisk, 4 glasses (300 ml)

PREPARATION STEPS

1. 5 gelatine leaves in cold water for 10 minutes to soften. Meanwhile 500 ml rhubarb juice with 75 grams of sugar in a saucepan.


2. Remove from the heat. Gelatine and dissolve with stirring in the hot liquid. Cool at room temperature.


3. Meanwhile, the remaining leaf gelatin also soak in cold water.


4. Wash and clean the rhubarb and cut into 1 cm wide pieces.


5. Remaining rhubarb juice and remaining sugar in another pan boil. Rhubarb in the pot and cook over medium heat, soft, stirring frequently, about 7-8 minutes.


6. Remove the pan from the stove, gelatine and dissolve with stirring in the hot sauce. Pour into 4 glasses (300 ml) and let cool. Meanwhile, wash strawberries, clean, and quarter to distribute the sauce.


7. The jars for 30 minutes to cool. Then the cooled rhubarb juice and pour over the strawberries. Place glasses back in the fridge and the juice in about 4 hours completely solid (gel) can.


8. Just before serving, halve.


9. vanilla bean lengthwise, scrape out the marrow with the milk and heat it to about 60 degrees. Remove from heat, with honey sweet and frothy with a milk frother or whisk. Distribute the foam on the dessert and garnish as desired with lemon balm.

WHY THIS FOOD IS HEALTHY
Sweet strawberries and tart rhubarb - a delicious combination that delivers a lot of vitamin C and therefore already covers half the daily requirement. On top of that is fat at nil because the milk contains only a bit of it.

FOOD CHECK 1 serving contains

• Fat 1 g


• saturated fatty acids 0.2 g


• Protein 3 g


• Dietary fiber 2 g


• 22 g of added sugar


• 172 calories

STILL A LITTLE SMARTER
Who wants to save sugar, half of them replaced by a liquid sweetener.

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Christmas Raspberry Muffins With Ginger And Vanilla Cream

Raspberry Muffins with ginger and vanilla cream. Preparation time: 30 minutes, finished in 1 hr 25 mins • 167 calories.

Ingredients for 12 pieces:

• 20 g of candied ginger


• 180 g wholemeal wheat flour


• 2 teaspoons cream of tartar baking powder


• 80 grams of cane sugar


• 1 pinch of salt


• 80 g yogurt butter (warm room)


• 125 ml mineral water


• 2 eggs


• 250 g raspberries


• 250 g sour cream puncture resistance (10% fat)


• 1½ tsp carob flour


• 1 teaspoon bourbon vanilla sugar


• liquid sweetener (to taste)

KITCHEN APPLIANCES
Cutting board, large knife, spoon, mixing bowl, wooden spoon, measuring cup, hand mixer, muffin tin (12 wells), 12 paper muffin cups, spoons, cake rack, bowl, whisk, kitchen scales

PREPARATION STEPS

1. Chop the ginger finely. With wholemeal flour, baking powder, brown sugar and 1 pinch of salt in a bowl, mix thoroughly.


2. Add the yogurt butter, water and eggs. All the whorls with a hand blender to a smooth batter mix.


3. Picked raspberries. A muffin tin (12 wells) with paper cases interpret. Pour half of the dough, put in 2 each raspberries and cover with remaining batter. Muffin tin, place on oven rack. Bake in preheated oven on the middle rack at 200° C (fan 180° C, gas mark 3) approximately 20 minutes.


4. Remove the muffin tin and let cool about 5 minutes. Then put the muffins in paper cases on a wire rack or inverted oven rack and cool completely in about 40 minutes.


5. Sour cream until smooth with carob flour and vanilla sugar in a bowl and season to taste with artificial sweetener. Sour cream spread on the muffins and put out the remaining raspberries.

WHY THIS FOOD IS HEALTHY
Wholemeal flour and raspberries contain plenty of fiber.
These substances provide almost no calories, but do much good: they carry
to a long-lasting feeling of fullness during and
regulate the digestive system, it also could be that she, the risk of colorectal cancer reduce.

FOOD CHECK 1 muffin contains:

• Fat 8 g


• saturated fat 4.3 g


• Protein / protein 4 g


• Dietary fiber 3 g


• 8 grams of added sugar


• 167 calories

STILL A LITTLE SMARTER
Who does not like ginger, finely chopped dried apricots instead takes - which brings an increase in potassium.

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Christmas Lamb In Herbs and Spices With Beetroot and Vegetables

Christmas Lamb In Herbs and Spices With Beetroot and Vegetables. Preparation time: 35 minutes (ready in 1 hour 45 minutes) • 466 calories.

INGREDIENTS for 2 servings:

• 2 fresh beetroot tubers (each 125 g)


• 1 teaspoon cumin


• Salt


• 1 teaspoon fennel seed


• 1 teaspoon coriander seeds


• 400 g beef (the center)


• 1 tablespoon olive oil


• 2 shallots


• 20 g butter


• 100 ml white wine or broth


• Pepper


• ½ lemon


• 1 bunch of chives

KITCHEN APPLIANCES
Pot, pan, baking tray, measuring cup, cutting board, large knife, small knife, tablespoon, teaspoon, mortars, spatulas, lemon squeezer

PREPARATION STEPS

1. Wash beets thoroughly, place in a saucepan and cover with cold water. Add the cumin and some salt. Beetroot cook covered over low heat for 50-60 minutes.


2. Meanwhile, fennel and coriander seeds in a frying pan lightly fry until the spices smell and light haze forms. Coarsely grind in a mortar or on the work surface with a knife.


3. Rinse beef and pat dry. Lightly salt and press all around in the crushed spices.


4. Tenderloin in a skillet in hot oil over high heat sauté briefly around. Place on a baking sheet. Bake in a preheated oven at 100 ° C (fan: not recommended, gas mark 1) on the middle rack for 40-45 minutes to cook. (If you want the meat cooked through rather fry it for another 15-20 minutes.)
   Drain the beets and cool leave. Then remove the skin, cut into matchsticks and set aside. (It is best to work with gloves, because the beetroot stained strongly.)


5. Peel shallots and slice into thin strips.


6. 5 minutes before end of cooking fillets of the butter in a saucepan and sauté the shallots in it strips over medium heat.


7. Pour white wine or broth and bring to a boil.


8. Add the beetroot and warm. 1 teaspoon lemon juice from the press. Beetroot with salt, pepper and lemon juice.


9. Chives Wash, shake dry and chop into small rolls.


10. The cooked fillet roll in the chopped chives, cut in half crosswise and serve with beetroot. This snow suit with dill potatoes.

WHY THIS FOOD IS HEALTHY
The lean beef contains easily digestible protein, crowded - like the beetroot - the iron stores and is rich in zinc and niacin. Both are essential for protein and carbohydrate metabolism.

FOOD CHECK 1 serving contains:

• 18 g fat


• 8.6 g of saturated fatty acids


• Protein 62 g


• Dietary fiber 4.5 g


• 0 g of added sugar


• 466 calories

STILL A LITTLE SMARTER
More fitness required? Then sprinkle the beets at the end with some freshly grated horseradish - its essential oils strengthen the defense.

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