Cheesy Buffalo Potato Bake

Ingredients:

4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees. Wash and prick the potatoes. Wrap tightly in aluminum foil. Place on a cookie sheet. Bake 1 hour. Potatoes should be tender. Remove foil and cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of buffalo sauce and mix well. Refill the potato skins. Top with the remaining cheese. Place on the cookie sheet and bake at same temperature for about 7 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

Pheasant Paella

If you like paella then this pheasant paella will knock your socks off!

2 cups chicken broth with 3 saffron threads
1 lb pheasant, cut into bite sized cubes
3 Tbsp olive oil
1 onion, minced
1 medium tomato, peeled, seeded and chopped
1 cup rice
8-10 oz of fresh shrimp
1 cup peas
1 sprig parsley, chopped
6 oz pepperoni, sliced
2 cloves garlic
2-3 Tbsp chopped pimientos
1 tsp turmeric or 3 threads saffron
1 tsp paprika
salt and pepper to taste

Note: If using saffron, make an infusion with the saffron threads in the chicken stock.

Heat the frying pan and add the oil. Quickly saute the pheasant till golden on all sides, remove to a platter. Add the onions, garlic, tomato, and saute until tender. Add the turmeric, and paprika, cook slightly. Add rice and saute briefly to coat well. Pour on the broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top. Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 minutes, until rice is done and liquid absorbed. You can move the pan on the burner, but do not stir.

The paella pan is usually quite large, at least 12 inches in diameter.

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Venison Meatloaf

1 tablespoon vegetable oil
1 large onion, finely chopped
1 1/2 pounds ground venison
3/4 pound ground pork
1/2 cup soft fresh bread crumbs
1/3 cup milk
1 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/3 cup plum jam, finely chopped
2 tablespoons bourbon
1 large egg

Preheat oven to 350 F Lightly grease a 9 x 5 x 3-inch loaf pan; set aside.
Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.

Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil. Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled.

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Venison Chili

For those of you who love venison, this chili is a winner.

1/4 pound bacon, chopped
1 onion, chopped
6 carrots, sliced
2 teaspoons chili powder
1 teaspoon marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, cubed
1 (28-ounce) can crushed Italian tomatoes
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans

Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon.

In the original skillet with of the drippings, cook cubed venison over medium-high heat until browned. Remove and set aside. Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat thoroughly.

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