Month: February 2018

This time of year, many Oklahomans dig through their freezers and pull out venison from their hunting exploits. While venison is often leaner than beef, preparation is similar–with a few tweaks.

If you’re unfamiliar with preparing venison, or if you’re looking to branch out from the same old recipes, we’ve got some ideas for you. The unique and hearty flavors of venison will fill you up and inspire your dinner guests’ taste buds to have a dance party.

Chicken Fried Steak Style Venison

A southern tradition and favorite comfort food, chicken fried steak is an Oklahoma staple.

What You’ll Need:
4 six-ounce venison steaks
2 cups Shawnee Best all-purpose flour
1 egg
1 ½ cups milk
2 teaspoon salt
1 teaspoon black pepper
Olive oil
1 tablespoon butter

Directions:
Place each steak between two layers of wax paper and pound with meat mallet until each one is ¼-inch thick.

Create an assembly line of dishes to bread the venison steaks. Mix flour, salt and black pepper on a plate and place it to the left. Mix egg and milk in a deep-sided dish and place it to the right of the flour mixture. Place a clean plate all the way to the left. Take each venison steak and coat it in flour mixture, then dip it in the egg mixture. Next, put the steak back in the flour mixture and coat it. Finally, place the steak on a clean plate. Repeat until all steaks are coated.

Heat large skillet with ½-inch of olive oil and butter over medium heat. When the oil is hot, place one breaded venison steak in the oil. Cook for two to three minutes (or until edges begin to turn golden brown). Turn steak over and cook for another two to three minutes. Remove from oil and place on a paper towel-lined plate, then cook remaining steaks one at a time.

Venison Stew

Venison stew warms your stomach and your heart with its hearty thickness.

What You’ll Need:
1 two-pound venison roast (cut into one-inch pieces)
6 medium potatoes (peeled and chopped)
1 medium yellow onion (peeled and chopped)
1-pound bag of baby carrots (washed_
4 cups of beef stock
15-ounce can of diced tomatoes
Salt
Pepper
Garlic powder
Olive oil
2 bay leaves

Directions:
Heat large skillet with ½-inch of olive oil in the bottom over medium-high heat. Salt and pepper the cubed venison roast. Cook the meat until all sides begin to brown.

Place a five-quart pot on the stove and add meat from skillet. Top with four cups of beef stock. Bring to a boil and then turn down to a simmer for 30 to 45 minutes. Add potatoes, carrots, onions and tomatoes to the pot. Add salt, pepper and garlic powder to taste. Add bay leaves. Bring back to a boil for two minutes before lowering heat back to a simmer. Continue to simmer until vegetables are softened to taste.

Don’t Have any Venison in the Freezer?

You know that Homeland has all the high-quality produce and pantry staples to make gourmet meals. Did you know that they also sell bison meat? If you’re without venison, you can replace the venison in these recipes with the appropriate cut of bison. Don’t let anything stop you from trying these Oklahoma comfort-food staples.

2018’s professional football championship showcases two Northeast  powerhouse teams. While they battle it out in Minneapolis, Minnesota, Oklahoma fans can get in on the action by serving up serious flavors inspired by the Philadelphia Eagles and the New England Patriots.

Snacks for the Philadelphia Eagles Underdog

Philly Cheesesteak Sliders

A Philadelphia-inspired spread wouldn’t be complete without cheesesteak.

Ingredients:

• 12 King’s Hawaiian Rolls or similar rolls
• 3 pounds of ribeye, sliced thin (choose Red River Ranch while it’s on sale!)
• 2 tablespoons vegetable oil
• 2 bell peppers, thinly sliced
• 1 yellow onion, sliced
• 8-ounce package of Boar’s Head Provolone cheese, sliced
• 4 tablespoons melted butter
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• Mayonnaise

Directions:

1. Preheat oven to 350 degrees.
2. Heat vegetable oil in a large skillet over medium heat. Sauté sliced peppers and onions until peppers are tender and onions are translucent, about eight to nine minutes. Remove vegetables from skillet. Keep warm on a foil covered plate.
3. Add the steak slices to the skillet and cook five to seven minutes or until the strips are cooked through. Add the peppers and onions back to the skillet and mix with the steak slices. Remove skillet from heat.
4. Slice the King’s Hawaiian Rolls in half. Place the bottom half of the rolls in a 13-by-9-inch baking dish. Spread a thin layer of mayonnaise on top on the halved rolls. Evenly distribute the steak, onions and peppers across the rolls. Then, layer cheese on top of meat and vegetables evenly.
5. Place the top halves of the rolls over the steak and vegetables. Brush with melted butter. Cover with foil and bake for 10 minutes. If you prefer a more toasted bun, remove foil after five minutes. Let cool and serve.

Philly “Eagle” Wing Dip

Try a fun spin on a Buffalo chicken dip. Add as much or as little heat to the mixture and see who can handle it.

Ingredients:

• 1 ½ pounds of cooked, shredded chicken
• 13-ounce bottle of Wing Time Super-Hot Buffalo Wing Sauce or other favorite hot sauce.
• 2 eight-ounce packages of Philadelphia Cream Cheese
• 16-ounce bottle of ranch or bleu cheese salad dressing (You can use a combination of the two.)
• 3 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Combine cream cheese and dressing in a medium-sized saucepan over medium heat. Stir until smooth. Add hot sauce (An entire bottle will make it hot, add sauce to your preferred heat level.)
3. In another bowl, combine shredded chicken and cheese. Pour cream cheese mixture over chicken mixture and combine.
4. Pour the mixture into a 13-by-9-inch baking dish and bake uncovered until bubbly, about 40 minutes. Don’t allow the mixture to burn
5. Serve with sliced veggies, pita bread or chips. Dip can be served hot or cool.

 

Snacks for the New England Patriots Fanatic

Boston Cream Pie Poke Cake

Patriots fans should celebrate with a wicked good Boston cream pie-inspired poke cake.

Ingredients:

For the cake

• 1 box yellow cake mix (We used Betty Crocker Super Moist Yellow Cake Mix.)
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract

For the Custard

• 2 ½ cups whole milk
• 3/4 cups granulated white sugar
• 3 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3 eggs yolks

For the Topping

• 1 container chocolate frosting (We used Betty Crocker Rich and Creamy Chocolate Frosting.)

 Directions:

1. Preheat oven to 350 degrees.
2. Combine yellow cake mix, water, vegetable oil, vanilla and three eggs in a medium mixing bowl. Pour mixture into a greased 13-by-9-inch baking pan. Bake for 30 to 35 minutes. Set cake aside and allow it to completely cool.
3. To prepare the custard filling, combine milk, sugar and cornstarch in a medium saucepan. Place the mixture over medium heat while whisking constantly. Allow the milk to scald, which is heating it very hot without bringing it to boil. Add in egg yolks slowly while continuing to whisk. Continue whisking for two to four minutes or until the mixture begins to thicken. Do not allow the mixture to boil.
4. Once the mixture thickens, remove the saucepan from heat and mix in the vanilla extract. Pour the custard into a container and place it in the refrigerator to cool about 30 minutes. Once the cake is cooled, poke holes evenly throughout the cake with a wooden, cylinder rod or the round end handle of a wooden spoon or spatula.
5. Pour the custard filling evenly over the entire cake, allowing the custard to fill the poked holes. Once the entire cake is covered, place it back into the refrigerator to chill for at least 30 minutes.
6. For the chocolate topping, spoon frosting from its container into a microwave-safe bowl. Microwave the frosting in 30 second intervals until it’s a drizzly, smooth consistency. Be careful not to overheat it and to use an oven mitt to remove the bowl from the microwave.
7. Remove your cake from the fridge and spread the frosting evenly on the top using a spatula or spoon. Allow to chill for at least 30 minutes before serving.

New England Lobster Roll Crostini Bites

Lobster rolls are synonymous with New England. Try this easy-to-share take on the classic.

Ingredients

• 2 cups cooked lobster meat
• ½ cup mayonnaise
• ½ cup diced celery
• 1 green onion, thinly sliced
• Fresh ground pepper for seasoning
• Salt for seasoning
• ½ tablespoon lemon juice
• ½ cup melted butter
• Thinly sliced baguette or several hard rolls sliced thin

 

Directions

• Gently combine lobster meat, mayonnaise, diced celery, green onion and lemon juice in a medium-sized mixing bowl. Add pepper and salt to taste.
• To make crostinis, place the sliced baguette or hard roll pieces on a large baking sheet. Brush both side of each piece with melted butter. Bake at 350 degrees for about 15 to 20 minutes, rotating the sheet halfway through.
• To serve, either top each crostino with about a tablespoon of the lobster roll mixture and place on a serving platter, or set the lobster roll mixture into a serving bowl with a spoon and allow guest to top their own crostini bites.

All Your Game Day Needs Are At Homeland

Check out Homeland’s Game Day Greats for your watch party needs! From Red River Ranch ribeye steaks to chips and soda, we have great deals to support your game-day game plan this weekend!* If you’re hankering for more football inspired recipes check out our tailgate guide or see how we add an Oklahoma twist to gameday favorites.

Need a little party help from our deli department? Pick up a fresh fruit, vegetable or deli tray that will sustain football fans for Sunday night’s championship.

*Prices effective Wednesday, January 31 through Tuesday, February 6, 2018