Pequin Smothered Venison over Brown Rice with Tim Hade’s Pequin Garlic Buttered Bread

From gourmet cooking to “get er done” quick recipes, TSS blends will have your favorite entrees bursting with flavor. One of our customers, Tim Hade from Iowa, sent us two loaves of bread from his great grandmother’s recipe that was perfect for thick cut “Texas Toast” seasoned with”Pequin Garlic Sea Salt” and melted butter. Please take a look at Tim’s recipe collection using our products.
Start by pre-heating a dry cast iron skillet then add a 50/50 blend of butter and olive oil to sauté:

  • 3 to 4 stalks of fine chopped celery
  • 1 large white onion fine chopped
  • 10 cloves of fresh chopped garlic
  • 1 large green bell pepper chopped
  • 12 fresh green pequin chilies chopped (or 3 to 4 serrano chilies)
  •  juice of 1/2 lime

Once the veggies start to soften, sprinkle the top with “Herbal Red”™ as illustrated in the photo, stir in and remove from heat to avoid overcooking.

In a large electric skillet on high, heat a 50/50 blend of real butter and olive oil. Add 3-4 lbs. of thin sliced venison, dust with flour and “Pequin Garlic Sea Salt”, then brown the meat.
Once the meat is browned and the gravy starts to look milky, add these final ingredients:

  • 28 oz. can of whole peeled tomatoes (quartered)
  •  sautéed vegetables
  • 2 cups free range organic chicken broth
  • 1 cup water
  • “Pequin Garlic Sea Salt” to taste

Stir these ingredients together with a wooden spoon. Cook on high for 10 minutes then reduce heat to low, stir again, cover and cook until meat becomes tender. Check liquid level every 20 minutes and stir occasionally.

Here is the final plate of pequin Smothered Venison over brown rice with fresh sliced roma tomatoes seasoned with”Rattlesnake Dust”. The fresh bread had melted butter brushed on and seasoned with “Pequin Garlic Sea Salt” prior to toasting.