This is one of our favorite dinners - it is out of an amazing cook book called "The Grassfed Gourmet". The recipe calls for venison but quite often we just use ground beef or pork...it is still awesome! :) This is a really great recipe to whip up fast as it takes almost no time at all to make...and it is a nice budget dinner :)
SERVES: 2 to 4
Ingredients:
1 medium onion, finely diced
1 bell pepper, finely diced
2 tablespoons unsalted butter
2 medium tomatoes, finely chopped
2 tablespoons celery, rough diced
2 tablespoons fresh parsley, finely minced
1 cup beef stock or water
3 cups diced cooked venison, beef, or pork
4 tablespoons fresh breadcrumbs
Salt and freshly ground black pepper to taste
In a large skillet, brown the venison. Then saute the onion and pepper in the butter over medium-low heat until the onion is translucent. Add the tomatoes, celery, and parsley, and saute 2 minutes longer. Add the stock (or water), and simmer, uncovered, for 5 minutes. Continue to cook until heated through.
Stir in the breadcrumbs to thicken the mixture, season to taste with salt and pepper, and serve immediately with noodles or crusty bread.
Yummo!!!
SERVES: 2 to 4
Ingredients:
1 medium onion, finely diced
1 bell pepper, finely diced
2 tablespoons unsalted butter
2 medium tomatoes, finely chopped
2 tablespoons celery, rough diced
2 tablespoons fresh parsley, finely minced
1 cup beef stock or water
3 cups diced cooked venison, beef, or pork
4 tablespoons fresh breadcrumbs
Salt and freshly ground black pepper to taste
In a large skillet, brown the venison. Then saute the onion and pepper in the butter over medium-low heat until the onion is translucent. Add the tomatoes, celery, and parsley, and saute 2 minutes longer. Add the stock (or water), and simmer, uncovered, for 5 minutes. Continue to cook until heated through.
Stir in the breadcrumbs to thicken the mixture, season to taste with salt and pepper, and serve immediately with noodles or crusty bread.
Yummo!!!
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