2 lbs venison tenderloin, cut into 8 pieces
1/4 c olive oil
1/4 c flour
1 tbl paprika
1 tsp salt
1 tsp pepper
1/2 tsp granulated garlic
1 medium green pepper, cut into slices
2 medium onions, sliced
28oz tomatoes with juice
~Heat oil in large skillet over medium heat
~Combine flour, paprika, garlic, salt and pepper in shallow dish
~Dredge tenderloin pieces in flour, covering completely and add to hot oil
~Allow to cook for 10 – 15 minutes, turning once
~Remove meat from pan and drain most of the oil from the pan
~Stir remaining oil and “crispings” in skillet add half of the green pepper slices, half of the onion slices and half of the tomatoes to pan
~Place meat back in pan on top of vegetables and layer remaining vegetables on top of meat, bring to a low boil for 5-10 minutes, reduce heat, cover and allow to simmer until meat is tender (approximately 1 hour)
~Serve immediately
2 lbs ground beef*
2 eggs
2 – 3 Tbl Olive oil
2 Tbl red wine vinegar
2 Tbl Worcestershire sauce
Garlic, salt, pepper to taste
Additional seasonings as desired
2 packages Hawaiian sweet rolls, sliced
~Mix all ingredients in a bowl. Mixture should be “wet”, vinegar, oil or water may be added to achieve this
~ Form into small balls and place on hot griddle that has been prepped with Olive oil
~Flatten with spatula and cook 4 – 5 minutes on each side or until done
~On separate smaller griddle pan heat small amount of Olive oil and “toast” rolls open face style (if you like onions, add a small amount of diced onions to the pan along with the oil)
~As burgers get done, place on toasted roll and top as desired with cheese, grilled onions and/or your favorite burger toppings
~Serve warm
*I use venison (1/2 venison 1/2 hamburger) – however any ground meat could be substituted
