Welcome & Stay a Little Longer!

Welcome to Slice of Pie! I'm glad you dropped by to visit. You'll find a variety of life styling ideas on my blog ... and lots of grand daughter pictures, too! Miss Phoebe is my best helper and we do lots of special things together. Make sure you take a look down my sidebar! Under the "You're Invited" icon you'll find picture links to dinner parties I've hosted. Under the "Good Food" icon, you'll find picture links to food posts I've done. I usually post a sidebar picture link to magazine articles I've written. You'll find something you like! Hope you enjoy and stay around for awhile!

Sunday, June 19, 2016

Sweet & Spicy Venison Loin


Seems like I've been posting lots of venison this spring and summer, but I've been cooking plenty of it ... so I've enjoyed sharing recipes. The loin is by far the best part of a deer and it doesn't take much time to cook it. I grilled this one. Here's the recipe ... and I always soak my loin in a combination of water and cider vinegar for a couple hours before I prepare it.

After rinsing or soaking the meat, dry it completely with paper towels. Make a wet rub by combining the following:

1/4 cup brown sugar
2 Tablespoons of Worcestershire sauce
a few drops of liquid smoke
1 teaspoon garlic powder
1 Tablespoon smoked paprika
1/2 teaspoon cumin
1/4 cup of olive oil

Mix this well and rub it all over the surface of the meat. You will probably have some left ... keep it to finish the meat.

On your grill, sear the meat over hot heat ... then reduce the heat to medium to continue cooking.  If you are cooking over coals instead of gas flames ... move the meat to a cooler part of the grill.  There is a great time chart for grilling venison right here.

When the meat is ready to come off the grill, brush the rest of your wet rub over the surface of the meat. Let it grill a couple more minutes.  Let the meat rest a few minutes before you slice it.



My go-to recipe for dressings for all kinds of summer vegetable salads is to mix 1/2 up mayonnaise, 1 Tablespoon mustard, 1 teaspoon sugar, a dash of salt and pepper and a couple Tablespoons of sweet pickle juice.  I use this basic foundation for potato salad, macaroni salad, mixed vegetables ... and for this delicious sweet corn salad.  I cooked 3 ears of corn using the microwave method, cut it off the cob and added an avocado cut in chunks and a hand full of cherry tomatoes cut in half.  Toss in your favorite herbs ... I used basil and rosemary ... and had a delicious salad.




I'll be sharing this post with a couple parties listed in my sidebar ... so click through to check them out!  Enjoy!

Sunday, May 8, 2016

Juicy Venison Burger


Friends frequently ask me how I make venison burgers juicy. Ground venison is dry and when I grind it myself (using my Kitchenaid) I don't add any fat to it. I add ingredients when I actually use it.  My favorite thing to do is to use my food processor and finely chop about 4 pieces of raw bacon for each pound of ground venison. Mix it with the ground meat and use your favorite seasonings.  The bacon fat will add moisture and flavor.

I tried a new recipe this weekend, though.  I added 2 Tablespoons of mayonnaise, 1 Tablespoon of orange Teriyaki sauce, an egg, 1/4 cup of finely chopped raw onion ... and a slice of bread finely chopped (I put it in the processor with the onion).  Don't worry that this is going to taste more like meatloaf than a burger ... it doesn't. It reminded me of the old-fashioned Maid Rite loose meat burgers that were popular when I was kid!  The juices oozed from the sandwich and the bun got a little soggy on bottom!  Lick your fingers good!

I grilled my burgers and cooked them slowly, so most of the liquid would cook out.  They were slightly crumbly, so I had to be careful turning them and lifting them off the grill ..... but they were delicious!  While they grilled, I also grilled a foil packet filled with sliced mushrooms and butter to use as topping.  When they were finished cooking, each burger got a slice of smoked Gouda cheese.  YUMMY!  Pass more napkins, please!

I'll be posting this with a couple parties listed on my sidebar, so make sure you click through. Right now my home page is filled with venison recipes, so browse around before you move on!






Left Over Venison Roast!


A couple weeks ago, I posted my Cranberry Venison Roast and if you missed it, you can find it right here!  Of course, I had left-over roast, so I froze a couple little packages and pulled one out to make this beautiful taco salad so I could celebrate Cinco de Mayo in style!  I keep a package of dry taco mix in a shaker and use a little at a time ... so I added about a teaspoon of the taco seasoning to a couple cups of the shredded meat.  The roast had been seasoned with Chipotle, but the addition of the taco seasoning changed the flavor a little bit and made it zippy!


You can buy packaged tortilla cups these days ... these are soft flour shells, but the other night I had a crispy corn shell at a party and it was really good, too!  I just put some of the seasoned meat in the shell and topped it with a little salsa ... popped it in the NuWave oven for 10 minutes and had a wonderfully toasted treat.  When I served it, I added shredded cheddar and sour cream.


I make all my salad dressings from scratch because I don't want bottles of packaged salad dressings living in the refrigerator for a year! This dressing is simple ... 3 Tablespoons of mayonnaise with 3 Tablespoons of salsa and a Tablespoon of chopped green pimiento-stuffed olives. I have favorite ingredients for salad, but you sure can make your salad your way! Mine was made from mixed greens, radish strips, cucumber bits and slices of avocado!  Delicious ...

I'll share this with a few parties listed on my sidebar.  Make sure you browse around a little!






Sunday, May 1, 2016

Cranberry Venison Roast!


If you only think of using cranberries at Christmastime, you need to reconsider! I buy extra bags in the winter and freeze them. You don't have to do anything to them except place the bag in the freezer! Then I have them all year. I also love dried cranberries ... in the cranberry flavor.  You probably know that they flavor them with blueberry and cherry ... but I like the authentic tart/sweet flavor!

I'm blessed with a friend who put a deer in my freezer this past fall ... and with a sharp-shooter sister-in-law ... who gave me another half a deer. My brother processed that one (while I helped by watching and carrying on conversation about the old days) ... so my freezer is filled with this wonderful lean flavorful meat!

Venison is so lean, it can be dry ... so I always marinate and sauce my creations. This recipe is so good and anything left from the roast makes a great sandwich the next day. All you have to do is add a little bbq sauce, if you've eaten all the original sauce!

Remember that I frequently cook for just one person, so I had my brother cut all my roasts in less than 2 pound pieces. That has been a hard thing about becoming a widow ... cooking for 1 person and it has taken me five years to learn the lessons of not having left-overs that I'll never eat.


This delicious meal began with this roast that is less than 2 pounds. It has a nice piece of fat on one edge and that adds so much flavor. No need to trim it completely, when you are slow roasting or pressure cooking ... because all the shine and fat will disappear!




I love my electric pressure cooker ... although I am not afraid to use my stove top! I browned the roast on all sides in a little olive oil, before adding the other ingredients that make a spicy sauce.



The primary spices in this sauce are bay leaves, chipotle pepper and achiote (also called annatto). Achiote is made from the seeds of an evergreen shrub and is used to flavor and color foods. Chorizo sausage is colored with annatto seeds and many rice dishes are red/bronze because of the addition of the spice. The secret spice in the chocolate drink from the Aztecs ... was probably achiote!

To my pot, I added 1/2 cup dried cranberries, 1 cup of beef broth, 1 cup of a California Shiraz, 1 teaspoon of achiote powder, 1/2 teaspoon of chipotle pepper powder and 2 bay leaves.  I pressure cooked the roast for 1 hour ... remember it was just 2 pounds.



This is the end result ... flavorful, juicy and succulent! The flavors were bold, but not overly 'hot' ... and the sweet/sour cranberry flavors made it perfect. After you remove the roast from the pot, you might have to reduce the sauce for a few minutes ... to thicken it ... but it might be perfect without doing that!  You decide.



I served the roast with buttered noodles, sprinkled with a little parsley ... and it was delicious!  I'll be sharing this with Miz Helen and a few other blog parties ... If you'd like to see another recent post about venison ... click right here!

Monday, April 25, 2016

Grilling Venison Steak



Don't you just love springtime?  I use my gas grill all winter, but there is something fantastic about grilling after the temperatures start to warm up! Don't ask me to explain that!

Grilling venison steaks is simple enough to do. I always marinate mine and this one soaked in cherry balsamic vinegar and olive oil for a couple hours. 

I grill my steaks to medium rare and these were cut thin, so it just took a couple minutes on each side ... on a hot grill. I topped the steaks with chopped green bell peppers pan seared in a little butter.  That simple.


I'll be sharing this with a couple blog parties listed on my sidebar, so make sure to click through ... especially to visit Miz Helen!  I always find yummy recipes at her party!

Saturday, April 23, 2016

Strawberry Ready!


It will not be long before Southern Illinois strawberries will be ready for picking! I can't wait! I also couldn't wait to get more of my red out on the kitchen buffet! So here goes!  This cute tea set is Temptations and you know how Miss Phoebe loves her tea parties!  I'm ready!


Here's a shot of the whole counter ... lots of Temptations and the towels are from the new Pioneer Woman collection! I love the big cups to this set of dishes ... they hold 12 ounces and they are perfect for 'swirling' coffee or hot tea on the back deck in the early Springtime mornings!


Look at the cute details on the dishes ... strawberries, flowers, lady bugs! What's not to love?







I'll be sharing this post with some of the parties listed in my sidebar, so click through to see the other participants!  Thanks for stopping by.