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-   Nutritional Ketosis / High Fat, Low Carb (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/)
-   -   Gonna have to go look for recipes!! (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/790940-gonna-have-go-look-recipes.html)

dazygyrl 12-08-2012 06:44 AM

Gonna have to go look for recipes!!
 
b/c my freezer will be full! my oldest son (14yo) got his first deer this morning! i'm sure he is ecstatic! he loves all things hunting. he has a half dozen coon and a muskrat to take to the fir trader. he's been trying forever to get a beaver. the county has abounty on beaver tails b/c they are causing such problems here and they have eluded him, but am so happy for him that he got his deer! :jumpjoy:

http://pic90.picturetrail.com/VOL218.../404923319.jpg

mizzcase 12-08-2012 07:40 AM

That is awesome! My former boss gave me some venison last year (not sure what kind of cut it was, maybe flank?) and I recall two dishes I made out of it that were just amazing:

1. Cut the venison into fajita sized strips and sauteed it up with some cabbage in butter
2. Cut it up REALLY thin and made venison cheesesteak with it. So good.

cici52 12-08-2012 08:55 AM

I've heard that venison jerky is great.

stepinthyme 12-09-2012 11:39 AM

Quote:

Originally Posted by cici52 (Post 16124895)
I've heard that venison jerky is great.

Venison jerky is yummy--I also liked baking a venison roast on a bed of onion and garlic, with bacon slices draped over...:yummy:

dazygyrl 12-10-2012 04:56 AM

Quote:

Originally Posted by stepinthyme (Post 16126561)
Venison jerky is yummy--I also liked baking a venison roast on a bed of onion and garlic, with bacon slices draped over...:yummy:

love this idea! thank you!! :shake:

cici52 12-10-2012 05:32 AM

Made mayo this morning with my immersion blender. So easy and good. Can't remember who posted it, but thanks for the tip.

wrigglycate 12-11-2012 03:29 AM

Tried out this wonderful recipe today for Caramal Sauce made with heavy whipping cream (HWC) and Butter. The proportions are 1:1.
So 1/4 cup butter (salted or not depending on preference.)
1/4 cup HWC.
You can add a bit of artificial sweetener if desired
Melt butter in saucepan stirring constantly until just beginning to turn brown--- be very careful that you don't cause the butter to burn.
Take off stove and add HWC (with sweetener if desired) and mix the two together.
Keep stirring, replace saucepan on stove and gently re-heat until the mixture thickens to a paste.
Remove from stove and use immediately as a dip, or to pour over a snack or a sauce. Or you can place the sauce in small candy moulds and let it harden in the refrigerator for eating later as a fat bomb.
Apparently once the mixture has hardened you will not be able to liquify it again although I thought I might experiment one day with my immersion blender to see if that is really so.
To find the source blog for this recipe just goggle Ketogenic Caramel Sauce :-)

dazygyrl 12-12-2012 08:42 AM

Quote:

Originally Posted by wrigglycate (Post 16129554)
Tried out this wonderful recipe today for Caramal Sauce made with heavy whipping cream (HWC) and Butter. The proportions are 1:1.
So 1/4 cup butter (salted or not depending on preference.)
1/4 cup HWC.
You can add a bit of artificial sweetener if desired
Melt butter in saucepan stirring constantly until just beginning to turn brown--- be very careful that you don't cause the butter to burn.
Take off stove and add HWC (with sweetener if desired) and mix the two together.
Keep stirring, replace saucepan on stove and gently re-heat until the mixture thickens to a paste.
Remove from stove and use immediately as a dip, or to pour over a snack or a sauce. Or you can place the sauce in small candy moulds and let it harden in the refrigerator for eating later as a fat bomb.
Apparently once the mixture has hardened you will not be able to liquify it again although I thought I might experiment one day with my immersion blender to see if that is really so.
To find the source blog for this recipe just goggle Ketogenic Caramel Sauce :-)

this is amazing!!! thank you!

except...after i got most of it poured into molds for fat bombs, it started to separate so i only got 4 lovely bombs out a 1 stick butter/.5 cup cream batch. what causes it to separate? any way to avoid this?

dazygyrl 12-12-2012 10:21 AM

the blogger that posted these stated you should keep stirring after removing from heat while it cools a bit before pouring to help prevent separation.

sharkbait 01-14-2013 06:29 AM

make some south african biltong out of it... not as dry as jerky and tastes great... you also don't lose as much fat...


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