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Food & Health

Fruit & Nuts

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  • Venison Chop Suey

    Published on October 1, 2017

  • Venison Pot Roast

    Published on October 1, 2017

  • Cooked Venison Salami

    Published on October 1, 2017

  • Venison Stroganoff

    Published on October 1, 2017
    Heat oil. While oil is heating, shake meat in flour to coat. Sauté until browned. Add onion soup mix and water. Simmer until venison is tender (1 hour or more) and at least 165 degrees F. Add cream of mushroom soup and catsup. Heat thoroughly and serve over cooked noodles or rice, or mashed potatoes.

  • Venison Pasties

    Published on October 1, 2017
    Deliciously seasoned meat and vegetable mixture will satisfy big appetites. Works well with beef, too.

  • Venison Mincemeat

    Published on October 1, 2017

  • Venison Meat Pie

    Published on October 1, 2017

  • Venison Meatballs

    Published on October 1, 2017

  • Venison Potato Sausage

    Published on October 1, 2017

  • Venison and Rice Casserole

    Published on October 1, 2017

  • Venison and Corn Casserole

    Published on October 1, 2017

  • Venison Burger Skillet Meal

    Published on October 1, 2017

  • Venison Stew

    Published on October 1, 2017

  • Venison Bockwurst

    Published on October 1, 2017

  • Venison Meatloaf

    Published on October 1, 2017

  • Venison Chili

    Published on October 1, 2017

  • Venison Burger Soup

    Published on October 1, 2017

  • Barbecued Venison Bugers

    Published on October 1, 2017
    If you happen to get a deer that has a very strong wild flavor, here is one way to prepare the meat to make it delicious. It’s so good on toasted buns and easy to make for a crowd.

  • Venison Sauerbraten

    Published on October 1, 2017

  • Oven-Baked Sweet Potato Fries

    Published on October 27, 2014
    Wash sweet potatoes before you prepare them and cook them in their skins to retain their vitamin content. Store sweet potatoes in temperatures between 45 and 50 °F to keep them fresh.

  • Spicy Asian Roasted Asparagus

    Published on May 13, 2019

  • Roasted Root Vegetables

    Published on May 13, 2019

  • Blueberry Muffins

    Published on October 27, 2014
    Michigan-grown berries are available in July and August. Blueberries have many health benefits. With only 100 calories in a one-cup serving, these flavorful berries provide a fat-free, sodium-free, cholesterol free and high-dietary-fiber addition to your diet. They are also packed with disease-fighting antioxidants and are a good source of vitamin C. Choose dusty-blue, firm, plump, dry berries. You can safely refrigerate blueberries for 10 to 14 days. Add them to your meals in a variety of ways – top off cereal or pancakes, add them to muffins or waffles, or just enjoy them one at a time.

  • Broccoli Salad

    Published on October 27, 2014
    Michigan-grown broccoli is available July-October. Broccoli has many health benefits. It provides vitamin C, potassium and dietary fiber. It also helps to reduce cholesterol. At only 45 calories per one cup serving, broccoli provides a tasty addition to your meals and snacks. Serve it raw with a low-fat dip, add it to green salads for an extra crunch, or use it to add color and texture to a stir-fry. Choose odorless broccoli heads with tight, bluish-green florets. Remove the outside skin on the stem with a peeler. Cut the stems and serve with the florets. Refrigerate broccoli and use within three to five days.

  • Peas and Parmesan

    Published on May 13, 2019

  • Peach Crisp

    Published on October 27, 2014
    Peaches have many health benefits. They are low in calories, provide vitamin C and contain no fat.

  • Stuffed Peppers with Corn

    Published on October 7, 2015
    Sweet corn chosen for freezing is processed at its peak ripeness, a time when it is most nutrient-packed and most delicious.

  • Yogurt Berry Parfait

    Published on October 7, 2015
    Blueberries chosen for freezing are processed at their peak ripeness, a time when they are most nutrient packed and most delicious. Frozen blueberries may be even more healthful than some of the fresh produce sold in grocery stores since the product will degrade over time.

  • Red Beet and Apple Salad

    Published on May 13, 2019

  • Canning Applesauce

    Published on May 13, 2019
    Select Michigan apples that are sweet, juicy and crisp. For a tart favor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints.