1 lb round steak, sliced into strips

1 green bell pepper, sliced thick

1 red bell pepper, sliced thick

1/2 onion, sliced thick

1 1/2 C chicken stock

2 tbsp garlic, minced

6 tbsp soy sauce

2 tsp brown sugar

1 tsp ginger, ground

1 tsp garlic powder

1 tsp black pepper

1/4 tsp chili powder

1. Mix everything together in crock pot except meat. Cook on high for 2 hours.

2. Thicken up sauce with cold water & cornstarch to desired thickness. Add meat to mixture and cook 15-20 minutes till meat is done. Be careful not to over cook meat.

3. Serve over rice. 

Microwave Rice

2 C rice

4 C chicken broth

1 tbsp butter

Salt & Pepper  

Microwave uncovered for 25 minutes.

1 lb deer meat or sausage

5 jalopenos, large

4oz cream cheese

3/4 C cheddar cheese, grated

1 tbsp horse radish 

1 tbsp minced garlic 

5 slices bacon

1. Start up smoker and get it up to 250F. You could use many different types of wood for this, although I usually use hickory or pecan.

2. Cut the top off the jalapeno pepper. Core the pepper to remove the seeds and membrane.

3. Mix together the cream cheese, grated cheddar, garlic & horse radish. Fill the cored peppers with the filling.

4. Take some of the meat and wrap it around the pepper. Make sure none of the pepper is visible. Roll it so that it is in the shape of an egg.  Wrap with a slice of bacon.

5. Place the armadillo eggs on a smoker rack and place in the smoker. Smoke for about 2 hours. You want the temperature of the sausage meat to be 160F. Also if you notice cheese starting to bubble out of the eggs, it is likely done.

* Grill Method - Setup grill for indirect heat and bring up to 325F. Place armadillo eggs on the indirect side and cook for about 30-45 minutes.

1lb deer meat

1 potato, cubed & boiled to soften

2 tbsp vegetable oil

1 (8 oz) package fideo pasta

1/3 C onion, diced

1/3 C bell pepper, diced

14.5 oz can diced tomatoes & green chilis

1/2 C tomatoe sauce

1 tbsp minced garlic

2 tsp ground cumin

1  tsp onion powder

1 tsp garlic powder

1 tsp garlic salt

1 tsp salt

1 tsp pepper

1 tbsp chili powder

4 cups chicken broth

1. Cook deer meat & remove from skillet.

2. Heat oil in pan and brown noodles. Once noodles are brown & sizzling, pour in chicken broth and bring to a boil.

2. Lower to a simmer & add the rest of the ingredients. Cover & cook for 20-30 minutes or until noodles have absorbed almost all of the broth.

Sauce

28 oz fire roasted tomatoes (Kroger)

32 oz tomato sauce

6 oz tomato paste

8 oz mushrooms

2 tbsp olive oil

1 onion, chopped

2 garlic clove, minced

Parmesan cheese, freshly grated

2 tbsp garlic salt

1 tbsp garlic powder

1 tsp oregano

1 tbsp oregano

1 tsp Italian seasoning

1 tsp salt

1 tsp pepper

2 basil leaves

1. Sauté onion and garlic in olive oil until tender. Add bay leaves, oregano, basil, Italian seasoning, salt & pepper. Add tomato paste, tomato sauce & tomatoes.

2. Stir well and bring to a simmer over medium heat. Cover & simmer 1 1/2 hours. Before serving add mushrooms, garlic salt & garlic powder.

3. Top with Parmesan.

Meatballs

1  lb ground beef

1 egg beaten

1⁄2 C Parmesan cheese, grated

1⁄3 C breadcrumbs

1⁄3 C milk

2 tbsp parsley

1 tbsp garlic powder

2 tsp salt

1 tsp pepper

1⁄2 tsp oregano

1. Mix all ingredients together in a large bowl. Shape into small balls. (At this point you can place on a baking sheet and put in the freezer to firm. Then store in zip lock bag for freezing).

2. Drop balls into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

3. Continue cooking in the simmering sauce for another 20 minutes. Serve with noodles or make a meatball sandwich.

1 lb deer meat

8 oz cream cheese

1/2 C Sharp Cheddar cheese, grated

1 tbsp minced garlic

1 tbsp horseradish

2 tbsp nacho jalapenos, minced

5 slices bacon

Garlic salt & Nature's Seasoning to taste

1. Combine cream cheese, Cheddar, garlic, horseradish, and jalapenos.

2. Season meat with garlic salt & Nature's Seasoning. Form 5 meat balls. Make a hole in the middle and add a generous amount of the cream cheese mixture.

3. Make sure meat is in a well formed ball with cream cheese mixture covered. Roll a slice of bacon around the meat tightly.

4. Cook on smoker at 225 degrees for 1-1.5 hours until internal temperature is 160 degrees. Let cool a bit before eating or cheese mixture will ooze out.

*Can also be cooked in oven but smoker is better.

Cook in the oven at 350 degrees for 40 minutes. Last 10 minutes put on toast to crisp the top of the bacon. Or put on the smoker at 250 degrees for 1 hour or until bacon is crisp.

1 lb ground beef

2 eggs

1 lb bacon, cooked & crumbled

2 C cheddar cheese (shredded)

1/4 C breadcrumbs 

1 tbsp Worcestershire sauce

1/4 tsp salt & pepper

2 tbsp mustard

1/3 C ketchup

3 oz French-fried onions

1. Preheat oven to 350 degrees. Spray a baking dish with Pam spray. In a bowl, combine the first 9 ingredients, mixing well by hand.

2. In a small bowl, combine ketchup and mustard. Stir in 1/4 cup ketchup mixture into meat mixture. Place meat mixture in a baking dish and shape into a loaf. Spread remaining ketchup mixture over meatloaf.

3. Bake for 1.5 hours at 350 degrees. Remove from oven and drain oil. Top with French-fried onions and cook for 15 more minutes.

1 lb flank steak 

4 tsp vegetable oil

Sauce

1/4 C vegetable oil

1/3 C brown sugar

1/3 C cornstarch

1 tsp ginger

2 tbsp garlic, chopped

1 C soy sauce

1 C water

Shanghia Noodles:

8 oz pasta, angel hair

2 C cabbage, shredded

1/2 C green onion, chopped

3 tbsp olive oil

2 tbsp sesame oil

For Noodles:.

1. Cook pasta till aldente, drain. Heat oil and sesame oil in large skillet. Sauté cabbage and green onions for about 5 minutes. 

2. Combine noodles and cabbage and set aside.

For Meat:

3. In a saucepan, heat 2 tsp of olive oil. Add ginger, garlic, soy sauce, & water. Dissolve brown sugar in the sauce, then boil sauce for 2 minutes till it thickens. Remove from heat.

4. Slice flank steak into bite size pieces. Dip steak in cornstarch, dusting both sides. Let beef sit at room temperature for 10 minutes.

5. In a skillet, heat oil till hot and cook meat about 2 minutes on each side. Remove meat from skillet. Remove oil from skillet. Add meat and sauce into empty skillet. cook till heated and pour over noodles.

2 tbsp oil

Patties:

1 lb ground beef or deer meat

2 tsp Worcestershire sauce

2 tsp beef bouillon powder

1 large egg

1/4 C dry breadcrumbs

1 tsp garlic powder

1/4 tsp onion powder

1/4 tsp parsley

1/8 tsp celery salt

1/8 tsp pepper

1/8 tsp paprika

1/8 tsp salt

Gravy:

2 tsp garlic, minced

1 large onions, sliced

8 oz mushrooms

5 tbsp flour

1/2 tsp cayenne 

2 C beef broth

1 tbsp Worcestershire sauce

1. In a bowl combine all hamburger mixture until combined. Shape into 6 patties.

2. Heat oil in a large skillet over medium-high heat. Add in hamburger patties, cook until browned on each side (about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.

3. To the same skillet add in minced garlic, sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8 minutes or until the onions are softened (adding in more oil if needed). Add in flour and cayenne pepper; stir for 2 minutes.

4. Add in beef broth, Worcestershire sauce; bring to a simmer stirring continuously until bubbly and thickened. Add in the patties back to the skillet.

5. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.

6. Serve over mashed potatoes or egg noodles.