Search Results (1,285 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A venison pot roast is slow-cooked with a creamy mushroom gravy until melt-in-your-mouth tender.
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This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
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This tasty, smoky venison jerky is sweet with a bit of a kick to it.
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Stew meat slow cooked with bacon and onion in a savory sauce of brown sugar, vinegar, mustard, ketchup and spices.
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This easy version of stroganoff is delicious!
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This is a sure-fired winner with any beef lover. It takes a little while to prepare, so be patient, but trust me, you will love this. The recipe yields the most tender and flavorful meat imaginable, and also has great eye appeal.
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An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.
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This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
www.delish.com
Juicy, tender steak marinated and basted with a garlic-laced Pace® Picante Sauce comes from the grill sizzling with flavor. Serve this steak with additional Pace® Picante Sauce and collect the compliments!
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A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.