October 2021: Recipe Roundup
Indoor gardening center brings food sovereignty to Spirit Lake Tribe
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ANTELOPE BULGOGI |
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To make marinade, combine soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang in a bowl and mix well. Place thinly sliced meat in zipper-lock bag, cover with marinade and refrigerate for 1 hour. In a large cast-iron or 12-inch skillet, cook marinated meat in a single layer over medium-high heat until well-browned, about 3 minutes. Repeat with remaining meat. To serve, spoon meat and resulting pan sauce over rice. Garnish with green onions and serve with kimchi or vegetables. Recipe by Jeff Benda, the Wild Game and Fish Chef |
1 lb. antelope or venison steak, thinly sliced across the grain
VENISON STROGANOFF |
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Heat oil in pan over medium-high heat. Add venison steak and cook, stirring constantly for about 30 seconds. Add 2 T. butter and onion, cooking for 1 minute. Add mushrooms and garlic, cooking for an additional minute. Add remaining 2 T. butter and flour, cooking 2 minutes. Add stock, Worcestershire, Dijon, salt and pepper and reduce liquid, about 15 minutes. Mix in sour cream and serve over cooked egg noodles. Recipe by Jeff Benda, the Wild Game and Fish Chef |
1 lb. venison steak, cubed
Cally Peterson is editor of North Dakota Living. She can be reached at cpeterson@ndarec.com.
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Download your free cookbook from 2020’s recipes here!
View the complete 2020 recipes here!
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