BEST SLOW COOKER CHICKEN RECIPES

BEST SLOW COOKER CHICKEN RECIPES

Are you looking for a tasty way to switch up your dinner rotation? If so, look no further than this Easy Beef and Broccoli Stir Fry. Combining juicy beef, fresh broccoli and a few simple seasonings, this stir fry is sure to become a family favorite. Plus, it’s on the table in just 20 minutes!

beef and broccoli stir fryEasy Beef and Broccoli Stir Fry Recipe

For this Easy Beef and Broccoli Stir Fry, you’ll need:

  • 1 lb. thin-sliced beef
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable or peanut oil, divided
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped fresh ginger
  • 3 cups broccoli florets
  • 1/4 cup soy sauce
  • 1/4 cup beef broth
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil

To make the stir fry, start by cutting the beef into thin slices. Place the beef in a bowl and sprinkle the 1 tablespoon of cornstarch over it. Toss until the beef is evenly coated.

Next, heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Working in batches, add the beef to the skillet and sauté until lightly browned on all sides, about 5 minutes. Remove the beef with a slotted spoon and set aside.

To the same skillet, add the remaining oil. Once it’s hot, add the garlic, ginger, and broccoli. Cook and stir until the broccoli is just tender, about 6 minutes. Add the cooked beef back to the skillet.

Finally, stir in the soy sauce, broth, sugar, and sesame oil. Cook for another 2 minutes until the sauce is bubbling and slightly thickened. Serve the beef and broccoli stir fry over hot cooked rice or noodles.

BEST SLOW COOKER CHICKEN RECIPESVenison Backstrap Recipes

Venison Backstrap is the tenderloin of the deer, making it one of the most sought-after cuts of wild game. And, when cooked properly, it’s just as tasty as any store-bought steak!

For this Venison Backstrap recipe, you’ll need:

  • 3-4 pounds of venison backstrap cut into steak-sized pieces
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped (optional)

To make the backstrap, start by patting it dry with a paper towel. Then, season the meat generously with salt and pepper and set aside.

Next, heat the 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, add the backstrap to the skillet and cook for 3-4 minutes on each side until the meat is browned and cooked to your desired doneness. (Note: The thin-sliced backstrap won’t take as long to cook as the thicker pieces. And, if you choose to cook the thicker pieces, be sure to cover the skillet with a lid, reducing the heat to medium if necessary.)

Once the meat has cooked, remove it from the skillet and set aside. If there are any burned-on particles in the skillet, discard them. Then, reduce the heat to medium-low, add the butter and garlic, and sauté until fragrant, about 1 minute.

Next, add the wine and lemon juice to the skillet. Cook and stir until the sauce is thickened and bubbling, about 2-3 minutes. Return the cooked backstrap to the skillet and cook for another 1-2 minutes until it’s heated through.

Finally, garnish with the chopped parsley (if using) and serve.

To make sure you get the most out of your venison backstrap, there are a few helpful tips you should keep in mind:

  • Be sure to cut the venison backstrap into steak-sized pieces before cooking.
  • If you choose to cook thicker pieces, reduce the heat to medium and cover the skillet with a lid.
  • For added flavor and a tender texture, marinate the venison backstrap for at least 2-3 hours before cooking.
  • Don’t overcook the meat, as it will be tough and dry if it’s cooked for too long.
  • For added flavor, brush the backstrap with melted butter or oil and season generously with salt and pepper before cooking.

If you’re looking for an easy way to cook venison backstrap, this recipe is the perfect choice. And, it pairs wonderfully with sides such as roasted potatoes, grilled vegetables, or a salad. No matter which sides you choose, this is sure to be a winning meal!

Aside from cooking backstrap in a skillet, there are other ways to prepare it. For instance, you can stuff small pieces of the meat with herbs, then wrap it in bacon and secure with a toothpick before grilling. Or, you can cut the backstrap into cubes and make kabobs. You can also bake backstrap in the oven or slow-cook it in a slow cooker. The possibilities are endless!

Whether you’re looking for a delicious steak to feed a large group or simply want to use up some of your venison backstrap, this easy recipe is sure to please. And, for added convenience, you can pick up all the ingredients you need online. We recommend Pappy’s Bacon-Wrapped Venison Backstrap, which can be found here on Amazon.com.


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Quick and Easy Weekday Suppers for Tied-up Workers – A Recipe Book

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Venison Backstrap Recipes | KeepRecipes: Your Universal Recipe Box

BEST SLOW COOKER CHICKEN RECIPES

Quick and Easy Weeknight Suppers that Suit Hectic Workers – A Recipe

In our recipe collection, you will find formulae suited to all sorts of occasions, including fast and simple dinners for weekdays, notable dishes for entertaining, and even a couple of delectable desserts for your meal. We have included recipes for both of vegetarians and meat-lovers alike, making sure that there is something for each person in our compilation.

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15 of the Best Chicken Slow Cooker Recipes - Capturing Joy with Kristen

Speedy and Effortless Weekday Meals for Hectic Professionals – An Assortment of Recipes

In our recipe collection, you’ll discover recipes fitting to various occasions, including fast and easy suppers for weeknights, impressive recipes for hosting, and even a couple of delectable desserts to finish off your meal. We have included formulae for both of vegans and meat-lovers alike, making sure that there’s a dish for everyone within our compilation.

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