Venison Loin Medallions

With deer hunting in full swing in most parts of the country, it is a great time for fresh game. Venison is extremely lean meat, and if you cook it properly, will have very little gamey flavor. This recipe is very simple and versatile, so you can make it with what is on hand in your pantry. Create a dry seasoning rub, cover the loin, and its time to cook. Yes, it is really that easy.

Recipe yields 4 servings

Ingredients
1 1/4 lb venison loin
1 tbsp salt
2 tsp black pepper
1 tbsp parsley
1 tbsp garlic powder
2 tsp paprika
2 tbsp extra virgin olive oil

Lightly coat the venison with olive oil. You should need about 1-1 1/2 tablespoons. Sprinkle with the salt and pepper so it is evenly coated. Mix together the parsley, garlic powder and paprika and rub the mixture onto the meat, gently patting it in. You can put more or less dry rub on as you would prefer.

Slice the loin into 1/2" - 3/4" medallions. Heat a large skillet and put a drop of olive oil in the bottom. On medium-high heat, cook the medallions for 3-4 minutes per side. You want a nice char on the bottom before you flip it over. Since venison is such a lean meat, it is very easy to overcook it, so you want to keep an eye on it. When it is cooked perfectly, it is delicious and tender. If you cook it too much, it can quickly become dry and rubbery.

Once both sides of meat have gotten a nice char, remove from the heat and let rest for 5-10 minutes. Serve along with hearty side dishes, such as mashed potatoes, and enjoy!

Homestyle Meatloaf

There is nothing more hearty and homestyle than warm meatloaf right out of the oven. This is my mom's recipe that I believe can't be beat! Give it a try and let me know what you think in the comments!

Recipe yields 6 servings

Ingredients
2 1/2 lbs lean chopped meat
2 large eggs
1 tsp Worcester sauce
1 tbsp celery salt
1 tbsp onion powder
1 cup breadcrumbs

Preheat the oven to 350 degrees. In a large mixing bowl, combine all your ingredients.

Using your hands, mix together the ingredients until fully incorporated with the meat.

Divide your mixture right down the middle, so you can create two evenly sized loaves.

In two 9"x5" loaf  pans, arrange your meat. Press it down so it lays evenly in the pans.

Place in the oven and cook for 55-60 minutes. You want the meat to show no signs of pink, but you don't want to dry it out. I suggest checking it after 55 minutes.

Remove from the oven and cut it into slices. I served mine with my mushroom gravy. Check back later in the week for the recipe. Enjoy!

Sauteed Broccoli & Sausage Crumble Pasta

On a lazy, rainy Monday you want to whip up a quick dinner that is not only delicious but maybe even healthy, too. This pasta dish comes together in no time and will cover all your major food groups. Plus, it heats up really well the next day, so be sure to make extra to take for lunch tomorrow!

Recipe yields 4 servings

Ingredients
1 lb pasta of your choice (I used farfalle)
1 lb Italian sausage
1 lb broccoli
1 large head of garlic
8-10 tbsp extra virgin olive oil

Heat a tablespoon of oil in a large skillet. Peel the casing off the sausage and add the meat to the skillet. Break apart and cook until browned.

Heat two large pots of water to a boil - one for your broccoli and one for your pasta. Once boiling, add your broccoli to the pot and cook for 6-7 minutes, until tender. (Place your pasta pot to the side for now.)

Once your sausage is cooked through, remove it to a plate and set aside. Chop or slice your garlic. Add the remaining olive oil to the skillet and saute your garlic.

Add your cooked broccoli to the garlic and add back the cooked sausage. Lower heat to medium and cook for 8-10 minutes.

While the broccoli and sausage are cooking, add a handful of sea salt and your pasta to the second pot of boiling water. Cook for 8 minutes until the pasta is al dente. Drain your pasta and add to the skillet.

Toss to combine all ingredients and empty into a large serving dish.

Serve with lots of grated Parmesan cheese. Enjoy!