BEEF BIRDS
Talk about comfort food...these are so good! My aunt calls them Beef Birds, my Mom always called them Bacon Rolls. I have seen similar recipes under the name Roulades. My brother always asked for this for his "Birthday Dinner" meal when we were kids. LOL Jazz it up with any herbs and spices you like. I usually get about 24 birds, leftovers freeze well. This recipe is very forgiving, I have even simmered 2 hours with no problems. Prep time is approximate, you may be faster than me. Serve with potatoes to soak up all that delicious gravy! Hope you enjoy as much as we do!
Provided by Scoutie
Categories < 4 Hours
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
- Cut meat into strips, approximately 3x5 inches. Season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
- Add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. Roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
- In Dutch Oven or heavy pot, heat oil and brown birds well on all sides. You will have to do this in batches. Do NOT skimp on browning well, it really makes the dish.
- Return birds to the pot. Add beef broth and enough water up to 3 inches in pot. Cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
- Remove birds. Skim some, but not all of the fat from the pot. Make gravy using pan juices, flour and water, or however you like to make your gravy.
Nutrition Facts : Calories 723.3, Fat 49.8, SaturatedFat 14.6, Cholesterol 138.1, Sodium 1096.3, Carbohydrate 19.3, Fiber 1, Sugar 1.2, Protein 47
TENDERLOIN BIRDS
These are simple and delicious. This is another recipe that kids can prepare. From the kitchen of Helen Julis Court, Ottumwa IA.
Provided by Tona C.
Categories Pork
Time 1h15m
Yield 12 skewers, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Tenderize meat by pounding out to 3" squares. Skewer on 1/2 slice of bacon to each slice of tenderloin; shake in breading mixture. Bake in 350 degree oven for 35-45 minutes. Do not overcook.
- TIP: Ask the butcher to slice the tenderloin and run them thru the tenderizer. This will save you lots of time.
Nutrition Facts : Calories 415, Fat 16, SaturatedFat 5.3, Cholesterol 203.2, Sodium 256, Carbohydrate 0.1, Protein 63.3
VENISON TENDERLOIN BITES
My husband loves venison, and I'm always trying to come up with creative things to do with it. This is by far one of his favorite dishes.
Provided by reneebiscoe
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
- Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
- Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 34.4 g, Cholesterol 96.6 mg, Fat 22.6 g, Fiber 3.7 g, Protein 34.5 g, SaturatedFat 5.7 g, Sodium 541.2 mg, Sugar 3.2 g
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