Dixon Deer Stew from The Walking Dead - The Official Cookbook and Survival Guide by Lauren Wilson

Dear Hunters,

Today I have something special for you, straight out of Lauren Wilson's new book: The Walking Dead - the Official Cookbook and Survival Guide. The deer you bagged may not be eight foot tall or weigh 12,000lbs, but you'll still need a good recipe to warm you up after a day in the woods, even if it wasn't thirty below. Dixon's Deer Stew may as well have strutted right out of your dreams, it's everything you didn't know you were waiting for.

If hunting isn't your thing, don't pass this recipe by, you can still try this stew out with one quick and easy subsititution. This is what I'll be doing since someone in my family had the audacity to get married on opening day of deer season this year. (Seriously, who plans a wedding for opening day of deer season? This is the second time someone in this branch of the family has done that. I'm starting to think we need to stage an intervention.) The wedding may have saved me from sitting in the woods all day with nothing but a bottle of dandelion wine to keep me warm, but it also means that deer meat is in short supply around here unless I hit up my baby brother. If you're in the same boat, no worries, you can easily substitute beef stew meat. Added bonus: You'll have a very delicious stew without having to freeze your buns off sitting in the woods waiting for Da Turdy Point Buck so you can cook yourself a meal.

If you didn't get any of the references I've made in today's post it's quite possible you weren't alive in 1992, so go watch the video I've linked to above and see what you missed out on by not being around in the early 90s . It's 5 minutes of your life you'll never get back, but how can you say no to a deer huntin rappin tale? 

I knew you couldn't, just like I know you can't resist trying this stew.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. DISCLOSURE: A review copy of this book was provided by the publisher, as always all opinions are my own.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. DISCLOSURE: A review copy of this book was provided by the publisher, as always all opinions are my own.

We all know that Daryl Dixon is a natural tracker and hunter. He’d also be the first to tell you that a deer is far more than just tenderloin and chops. To make the most of the whole animal, you are going to have to use up those tougher cuts from the shoulder and rear. These cuts are perfect for stewing because of all the connective tissue that breaks down over long cooking and causes the meat to become fork-tender.

If you can’t get your hands on venison, you can substitute stewing beef—at least until you get your hunting skills up to snuff (see “Hunting Basics” on page 24) or make it to your local butcher. This recipe features simple vegetables the group could have grown in their prison garden: onions, carrots, potatoes, and peas. In nonapocalyptic settings, feel free to add more “exotic” ingredients like button mushrooms or parsnips.

Dixon's Deer Stew
 

YIELDS: 4 SERVINGS

 

PREP TIME: 10 MINUTES
COOK TIME: 2 HOURS

Ingredients
 


3 tablespoons olive or vegetable oil
3 pounds venison stew meat (from the front shoulder or rear end: chuck roast, top round, bottom round), cubed
Salt and pepper
2 sweet onions, diced
2 cloves garlic, minced
3 tablespoons flour
1 tablespoon tomato paste
1¼ cups red wine for deglazing, or water
4½ cups beef broth, divided
1 teaspoon dried thyme
1 bay leaf, if available
3 carrots, peeled and sliced into ½-inch rounds
2 large potatoes, diced
½ cup barley
½ cup peas, garden fresh or frozen
 

Directions
 

 

  • Preheat a large heavy pot (like a Dutch oven, if available) with 1 tablespoon of oil over medium-high heat.

  • Pat the meat dry and season generously with salt and pepper, to taste.

  • Cover the bottom of the pot with a single layer of meat—do not overcrowd it or it will not sear properly. Leave the meat undisturbed for 3 to 5 minutes, until it has nicely browned.

  • Repeat for all sides, remove from the pot, and set aside.

  • Repeat the process for the remaining meat, adding another tablespoon of oil if needed. You will see a brown mess at the bottom of the pan—this is a good sign. If it begins to burn, turn down the heat.

  • Turn the heat down to medium. Add another tablespoon of oil, if needed, along with the onions, and stir until softened, about 5 minutes.

  • Add the garlic and stir until fragrant.

  • Add the flour and cook, stirring constantly, for 2 minutes.

  • Add the tomato paste and stir constantly for another minute.

  • Turn the heat to high and add the red wine, working up all the browned bits at the bottom of the pot with your spoon.

  • Return the meat to the pot, and cover with 4 cups of broth. Add the thyme and bay leaf.

  • Bring to a boil, then turn the heat down, cover, and simmer for 1 hour.

  • Stir in the carrots and potatoes. Simmer covered for another 30 minutes.

  • Add the barley to the pot, along with ½ cup of broth. Simmer covered for another 30 minutes.

  • Check the doneness of both the meat and the barley. The stew is done when everything is tender. Stir in the peas, cover, and let sit for 5 minutes.

  • Taste and adjust the seasoning if necessary.
     

Disclosure

 


This book was sent to me for review by Insight Editions as always, all opinions are my own.

Recipe excerpted from The Walking Dead - The Official Cookbook and Survival Guide, © 2017 by Lauren Wilson. Photography © 2017 by Yunhee Kim. Reproduced by permission of Insight Editions. All rights reserved. 

Mile High M&M Pie - No Baking Required!

A few weeks ago my little guy and I were out having brunch when he dropped a bomb on me—he didn't want a cake for his birthday, he wanted pie. Of course he didn't want just any pie, he wanted a pie like the one he was currently munching on from our new-favorite diner in Verona.

As heart broken as I was not to make a really cool looking cake like I usually do, I realized that I could absolutely get behind making pie because they're generally less time consuming to pull together. This one takes about 20 minutes as long as you have a food processor handy, which makes it the perfect last minute take-along for one of the many holiday parties in your future. It's also a great way to use up any leftover Halloween candy you have around the house, if you haven't already devoured it all—which we all know would never happen in my house. I have absolutely never eaten all the candy before Halloween, then had to rush out and buy more.

You believe me, right?

Didn't think so... you all know I'm a glutton.

At age 6 we have officially entered the geez mom, not another photo phase... he'll outgrow it eventually, right?

At age 6 we have officially entered the geez mom, not another photo phase... he'll outgrow it eventually, right?

M&M Pie

 

Ingredients


for the crust

30 Oreo cookies
¼ cup salted butter, melted
deep dish pie plate
parchment paper

for the filling

16 ounces cream cheese, softened
⅓ cup sugar
2 cups Cool Whip, thawed
plain m&m candies
6 Oreo cookies, crushed

for the topping

4½ cups Cool Whip, thawed (see notes)
plain m&m candies
oreo cookies, crushed

Directions

 

  • Line your pie plate with a piece of parchment paper cut in to a circle or a pre-cut parchment round (see notes).
  • Using a food processor, crush 30 Oreo cookies (including their creme centers) until they are finely crumbled. Empty in to a mixing bowl, add melted butter, then stir well. Transfer to a parchment-lined pie plate, then press firmly in to place.
  • Using a food processor crush 6 more cookies and several handfuls of m&m candies, then set aside.
  • In a bowl combine cream cheese, sugar, and Cool Whip. Mix until well incorporated, then gently fold in the crushed m&m candies and Oreos. 
  • Transfer filling to the pie plate, top with remaining Cool Whip, then garnish with additional crushed m&m candies and Oreos. Serve immediately, or refrigerate until ready to serve. Enjoy!

Notes


I purchased a 16 ounce container of whipped topping, used 2 cups for the filling, and the remaining amount went on top of the pie. It should measure out to be approximately 4½ cups, although you don't really need to measure—pile it on top and be done. 

Don't skip the parchment paper! I really can't emphasize this enough. Your pie crust will be next to impossible to remove when it's time to serve, especially if you've refrigerated your pie for any length of time before serving. Cut out a circle of parchment paper or buy some pre-cut parchment rounds to make things a little easier. You can find them on Amazon, I'm partial to the 9 inch parchment rounds from Regency and use them any time I make a cookie pie crust or bake a cake.

The gummy worms were a last minute addition brought on by the fact that I had some sitting on our kitchen counter at eye-level for all of my son's friends to see. They're optional, but the kids loved them and ended up devouring most of the bag while I was trying to figure out where the birthday candle had wandered off to. I didn't find that stupid candle until the day after the party—go figure.

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Autumn Harvest Salad with Apple Cider Vinaigrette #Sponsored by @BrightFarms + GIVEAWAY

Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign. I have been compensated for this post, but as always, all opinions are my own.

DISCLOSURE: Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign.  I have been compensated for this post, but as always, all opinions are my own.

DISCLOSURE: Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign.  I have been compensated for this post, but as always, all opinions are my own.

I'm not quite sure how, or even when it happened, but somewhere along the way food became confusing. What was originally meant to be simple and nourishing has become a complicated mess of buzz words and fads that frequently leaves me scratching my head, wondering what ridiculous suggestion will come next.

In a world that constantly bombards us with "facts" about our health, it can be tough to weed through the information and figure out what is real. Yesterday eggs were bad, now they're good. We need to go gluten-free, dairy-free, or meat-free to be healthy. Eating more vegetables is never a bad idea, but what about the toxic pesticides? Organic is the only way to go, but with the rising cost of food who can afford it? Oh, don't forget, french fries will give you cancer. 

As if that wasn’t enough to make choosing a health lifestyle difficult, there are actually thousands of companies out there selling miracle "cures" to everything that ails you. There is even a vape pen that's meant to be used as an anti-snacking aide.  

Let's take a moment to chew on that one...

Feeding your family healthy meals shouldn't be so confusing. That is why you'll find the vast majority of our posts are dedicated to simple recipes using the best, often local, ingredients that you can afford. The recipes and posts on our site are styled in a way that encourages people of all skill levels to cook healthy meals.

Rather than get caught up in all of the marketing hype, our stance has always been to eat simple, seasonal foods as often as we can because food that hasn't travelled thousands of miles to reach your door always tastes better. The most important thing is to use the freshest ingredients possible, whether you shop at the local grocery store, grow your own food, or purchase it from a local farm or farmers' market.

Today we're excited to be partnering with BrightFarms, a local producer of salad greens, to shine a light on some of our favorite local products. Keep reading for a simple salad recipe made from fresh, local ingredients and while you're at it make sure to enter our giveaway for a $25 grocery gift card so you can purchase everything you need to make your own Autumn Harvest Salad.

DISCLOSURE: Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign.  I have been compensated for this post, but as always, all opinions are my own.

DISCLOSURE: Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign.  I have been compensated for this post, but as always, all opinions are my own.

Autumn Harvest Salad
 

with Apple Cider Vinaigrette



 

Ingredients


for the salad

BrightFarms Local Baby Greens Blend
SweeTango apple, thinly sliced
Shallot, thinly sliced
Pecan halves (see notes)
Applewood smoked bacon, cooked and crumbled (see notes)

for the vinaigrette

3 Tablespoons light flavored oil (see notes)
2 Tablespoons apple cider vinegar
1 Tablespoon apple cider
½ teaspoon whole grain mustard with honey (see notes)
¼ teaspoon pumpkin pie spice
sea salt and black pepper, to taste

Directions
 

 

  • Prepare the vinaigrette: in a small glass bottle or mason jar combine oil, apple cider vinegar, apple cider, pumpkin pie spice, whole grain mustard with honey, sea salt, and pepper. Shake until well combined. Refrigerate any leftovers.
  • In a skillet cook bacon until crispy, remove from pan, then set aside to cool.
  • Combine local baby greens, apple, shallot, pecan halves, and crumbled bacon then toss with vinaigrette. Serve immediately, preferably with a huge hunk of crusty baguette slathered with salted butter.

 

Notes


The type of oil you choose for this recipe is very important. A more-strongly flavored oil will drowned out the flavors, which is why I recommend skipping the extra virgin olive oil. Instead try using a light-flavored olive oil, canola oil, or another neutral-flavored oil of your choice.

One important thing to note is that honey mustard and whole grain mustard with honey are not the same things. My preferred mustard comes Doux South, but feel free to substitute with one of your choosing. And, if you happen to be near Madison, WI come visit the only museum in the world dedicated to mustard: The National Mustard Museum in Middleton, WI.

Schermer pecans can be purchased directly from their website, but you'll often seen them offered as part of a fundraiser. Mine came from the Missouri chapter of the Children of the American Revolution (thanks mom!)

I spend a lot of time traveling, so it shouldn't surprise you when I say that my go-to bacon changes depending on where I'm at. While in Wisconsin it's a delicious applewood smoked variety from Patrick Cudahy, located in Cudahy, WI. When I'm down South with my family my allegiance switches to Burger's Smokehouse from California, MO. I've been in love with their old-fashioned Applewood smoked bacon for years, but it isn't always easy to find where I live. They're both solid choices that originate in the mid-west, so if you see them in your local supermarket make sure to give them a try.
 

Giveaway

 

TERMS: This giveaway is sponsored by BrightFarms and will run through October 31st 2017 at 12PM EST. It is open to US readers only, void where prohibited by law. You must be at least 18 years of age to enter, no purchase necessary. The number of eligible entries received will determine the odds of winning. Retail value of prize: $25.  Winner will be selected randomly and be notified by email. If no response is received within 72 hours the prize will be forfeit and a new winner will be chosen. Winners: your contact information will be given to Abel Communications PR Firm so they can ship the prize to you, you can expect delivery in 4 - 6 weeks.

Disclosure


Today we're excited to be partnering with BrightFarms as part of their #ChooseLocal campaign.  I have been compensated for this post, but as always, all opinions are my own.