Recipes Included On This Page Applewood Bacon-Wrapped Venison Loin with Raspberry Preserves Autumn Chicken Stew in the Slow Cooker - 7 pts Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Applewood Bacon-Wrapped Venison Loin with Raspberry Preserves Recipe By : Outdoor Life: Chef John Schumacher Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 venison loin (back strap), all silver skin removed 1 cup whole milk 4 garlic cloves, crushed 1 Small handful black peppercorns 1 bunch fresh rosemary, picked off the stem and chopped 8 ounces raspberry preserves 1 cup water 1/4 stick unsalted butter (1 ounce) 1 package applewood-smoked bacon, sliced Kosher salt and freshly ground black pepper Cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns and rosemary. To prepare the raspberry preserve sauce, combine raspberry preserves and water in a small saucepan and place over medium-high heat. Swirl in butter. Set aside and keep warm. Drain the milk from the venison, discard all other ingredients and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming 2 large bacon sheets). Place a loin on the bacon and gently roll the whole piece, covering in a sheet of bacon. Repeat process with the other half of the loin. Season the bacon-wrapped loins with salt and pepper. Place a large cast-iron skillet, seasoned with vegetable oil, on a stove over medium-high heat. Place loins in the hot skillet, seam side down. Sear for 4-5 minutes, until the bacon becomes crispy. Turnover and sear other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides, so the bacon is crispy on all sides. Cook to medium-rare. Pull loins out of skillet and let rest for two minutes. Gently slice into medallions and fan across a plate. Drizzle with raspberry sauce. Contributed to the FareShare Gazette by Art; 2 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (48.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat. Back to Recipe List * Exported from MasterCook * Autumn Chicken Stew in the Slow Cooker - 7 pts Recipe By : Diabetes DTOUR Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-12 Dec 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 parsnips -- peeled and cut into thirds 1 medium butternut squash -- peeled, halved lengthwise, seeded, and cut into 1" slices 1 large red onion -- cut into 8 wedges 1 cup apple cider -- or apple juice 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon salt 4 boneless skinless chicken breast halves -- (6 oz each) 6 ounces baby spinach -- (about 6 cups) 2 cups cooked whole wheat couscous -- (2/3 cup dry) 1. Arrange the parsnips, squash, and onion in a 4- or 5-quart slow cooker. Pour the cider over the vegetables and sprinkle with 1/2 teaspoon of the rosemary, 1/2 teaspoon of the thyme, and 1/4 teaspoon of the salt. 2. Lay the chicken on the vegetables and sprinkle with remaining 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and 1/4 teaspoon salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted. 3. Divide the vegetables into 4 soup bowls. Top each with a chicken breast half and some sauce. Top each bowl with 1/2 cup of the hot couscous. Serves 4 PREP: 20 min COOK: 8 hrs (in slow cooker) TOTAL: 8 hrs 20 min Description: "7 pts" Source: "Prevention Magazine" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa; 8 December 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 453 Calories; 2g Fat (4.5% calories from fat); 33g Protein; 81g Carbohydrate; 14g Dietary Fiber; 68mg Cholesterol; 375mg Sodium. Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.

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