Wednesday, April 1, 2009

A Texas-Inspired Meal with Some Flair! Venison, too!

Brace yourself...One of my all time favorite meals is chicken fried steak, greens, & beer bread! Of course all of the added fat, grease, and gristle does not make it a favorite of my stomach or heart! So, how can I make it healthier and still tasty?
Looking through my CSA (Community Supported Agriculture) box I saw Swiss Chard and decided that it would be a perfect stand in for my greens. Next, I pulled out Venison Round Steaks (Thank you Steve & Robyn!!!), panko bread crumbs, and beef base (the makings of beef broth). Lastly, I pulled out some fresh herbs and a bottle of beer to whip up some of my favorite bread! Hands down this was 5-stars! My husband placed it up there with his top 5 dishes! I hope you give it a try! And yes, the Chicken Fried Steak was crunchy and delicious!
First things first--get the bread started!
Beer Bread
3 cups flour, all purpose
1 Tb. baking powder
3 Tb. sugar
1 ts. salt
1/4 cup fresh herbs (I used dill tonight)
1 bottle of beer
1/4 cup butter, melted
Heat oven to 375*F. Spray a bread pan with cooking spray. In a bowl whisk together dry ingredients. Add beer & butter and stir just until combined--don't overmix quick breads! Pour into bread pan and bake for 35-45 minutes.
A Spin on Chicken Fried Steak
2 thin round steaks, venison or beef
1/4 cup whole wheat flour--you can use white, too
1/2 cup panko bread crumbs, this makes it so don't substitute
1 Tb. olive oil
Place flour on one plate and panko crumbs on another. Heat olive oil in a heavy skillet (I prefer cast iron). Dip steaks into flour, and then place on panko plate and press into meat. Place meat into hot skillet and cook for 5 minutes on each side. Place meat onto a serving platter. Don't season with S&P, because the gravy takes over for it!
Peppercorn Brown Gravy
In meat skillet add 1 tablespoon of butter and 2 tablespoons of white flour. Whisk until light brown color. Pour 2 cups of beef broth into pan and stir until thickened. Add 1 ts of cracked pepper and stir. Serve over meat!
Now for the greens...

Sauteéd Swiss Chard
1 Tb. olive oil
1/2 red onion, thinly sliced
2 cloves garlic, crushed
1 bunch of swiss chard, washed
1/2 lemon, zested and juiced
salt to taste
In a skillet, sauté onion and garlic for 3 minutes over medium high heat. Meanwhile prepare swiss chard. Chop stalks and set aside. Chop leaves and set aside. Add stalks to onion mixture and sauté for 4 minutes. Add leaves and cover for 3 minutes, stir, and repeat. Once the mixture begins to wilt add lemon zest and juice. Season with salt and serve!

No comments: