This time of year brings out the comfort cook in me.
Today I saw the Oryx in the freezer; which is very similar to beef and venison. Just then I decided something had to be done with it for tonight's dinner.
A little about Oryx. Last year while we were living in Texas my husband was lucky enough to win the lottery to get a two day hunting permit for one of these beautiful majestic animals. By some miracle he actually managed to get one the first day out.
As a meat eater I very much appreciate that circle of life. As the Native American's did it; an animal living a good free range experience in the wild.
So anyways I also LOVE goat cheese. Couldn't you just eat it every day! Combining my love for comfort food, and fresh products this recipe was born.
VEGATERIAN NOTE
***Side note for my veggie friends. All meat can be substituted. In replacement of the meat I would use butternut or acorn squash. Peeled and cubed. Also in replacement of the beef bouillon use vegatable. Truth be told if my hubby wasn't home for dinner I would have made these substitution's myself****
***Side note for my veggie friends. All meat can be substituted. In replacement of the meat I would use butternut or acorn squash. Peeled and cubed. Also in replacement of the beef bouillon use vegatable. Truth be told if my hubby wasn't home for dinner I would have made these substitution's myself****
Goat cheese and potato encrusted stew
Ingredients:
1 LB beef or squash
2 TB flour; I used locally grained dark rye
4 TB olive oil
1 onion; diced
3 cloves garlic; crushed and diced
1 red pepper; seeded and sliced
1 cup sugar snap peas
1 cup carrots; roughly chopped
1 cup mushrooms; cleaned and sliced in half
2 beef bouillon
1 cup red wine
2 cups water
1 TB paprika
2 TB smoked paprika
1 TB garlic powder
1 cup masa
Salt and pepper to taste
2 TB flour; I used locally grained dark rye
4 TB olive oil
1 onion; diced
3 cloves garlic; crushed and diced
1 red pepper; seeded and sliced
1 cup sugar snap peas
1 cup carrots; roughly chopped
1 cup mushrooms; cleaned and sliced in half
2 beef bouillon
1 cup red wine
2 cups water
1 TB paprika
2 TB smoked paprika
1 TB garlic powder
1 cup masa
Salt and pepper to taste
Goat cheese potatoes
4 lg potatoes
1 small block goat cheese
1 cup milk
2 TB unsalted butter
Salt and pepper to taste
1 small block goat cheese
1 cup milk
2 TB unsalted butter
Salt and pepper to taste
Start with beef and or squash. Cube and coat with flour. If using squash coat with about 1 TB olive oil before coating with flour. Heat large saute pan to high heat and add 1 TB oil. Saute meat/squash to browned. Once browned all over turn down heat to medium. Add other 1 TB oil. Add garlic and onion. Saute till softened. About 7min. Add the rest of your veggies. Add all of your spices. Saute for about 15min until veggies are softened. At this point add all of your liquids, bouillon and tomato paste. Cover and cook about 30 min or until everything is fork tender. Once done cooking add masa a little at a time to obtain desired consistency.
While stew is cooking work of potatoes. Boil about 6 cups of water. I usually add about 4 TB to that to help it boil faster and also to season the potatoes while they are cooking. Add potatoes to water once it is boiling and cook about 20 min again till fork tender. Drain. Add butter to pan and then add the rest of your ingredients and mash up.
At this point pre heat your oven to 450. Take a baking dish and coat with cooking spray. Taste your stew as well as your potatoes and adjust your seasoning accordingly. Add your stew in first then spoon over your potatoes on top to form a crust.
Bake about 20 min until the potatoes are browned and the stew is bubbling out a bit. Tip I usually bake this on the top rack and put a cookie sheet on the bottom rack to catch any spills.
Serve immediately and enjoy my friends!
