Recipes for Deer Meat and Dumplings with grocery lists and nutritional information | Page 14

Sloppy Joes II

Ground beef, onion, green pepper, and ketchup are seasoned with garlic powder and sweetened with brown sugar to make this hearty meat filling. Serve on hamburger buns.

189 Servings - allrecipes.com

CHICKEN STEW WITH COCONUT MILK

This recipe contains jasmine rice, chicken, coconut milk, oil for frying, chicken broth and more.

4 Servings - food52.com

TACOSUPPE

This recipe contains chili, oregano.

2-4 Servings - sirifossing.blogg.no

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop

12 Servings - 1 hr 45 min - food.com

Paleo Seared Ahi Tuna

Paleo Seared Ahi Tuna RecipeWith respect to beef, many consider tuna as the super meat. And true enough, this high-protein, low calorie meat is a superior substitute to red meat and poultry.

paleoaholic.com

Lentil Loaf

Lentils are a great starting point if you’re trying to make a vegetarian dish to win over a meat lover in your life, because they are so satisfying and delicious, and really do a good job imparting that heartiness into traditionally meat based dishes

8 Servings - bethsjourney.com

Easy Paleo Frittata

You can essentially turn any leftover meat into a frittata. All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet,...

nomnompaleo.com

Chicken and Drop Dumpling Stew

Chicken, carrots, celery and drop dumplings in a hearty broth

eatathomecooks.com

Honey Mustard Grilled Chicken

You know what? I realized the other day that since I started my blog one month ago, I didn’t post any single recipe featuring meat. But don’t get me wrong, I am no vegetarian. I don’t feel the need to eat some every day, but I do love meat. To prove that to you, I wanted to share this ...

4 Servings - notenoughcinnamon.com

Bolon De Verde

Bolon de verde are green plantain dumplings stuffed with cheese, chorizo or chicharrones and fried until crispy.

laylita.com

Homemade Pierogies

Fill pasta dumplings with delicious mashed potatoes and add this side dish to your dinner plans tonight! For more quick recipes, visit P&G everyday today!

4 Servings - 47 min - pgeveryday.com

Southern Style Chicken and Dumplins'

Chicken & Dumplings is one of my all time favorite comfort foods. I mean it's like chicken noodle soup on crack, ya'll! There are SO many variations out there, so we need to have a little chat ...

4 Servings - mylifeasamrs.com

Kartoffelkloesse

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

6 Servings - 40 min - food.com

Broiled New York Steak

I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)

2 Servings - food52.com