Ashleigh Kidd
More ideas from Ashleigh
Garlic stuffed balsamic Venison Roast...- looks easy- and I have a freezer full of venison!

Garlic stuffed balsamic Venison Roast...- looks easy- and I have a freezer full of venison!

Braising is the perfect technique for cooking venison roasts and this Beer Braised Venison recipe brings a German flair and intense flavor that are destine to be a family favorite. | www.curiouscuisiniere.com

Braising is the perfect technique for cooking venison roasts and this Beer Braised Venison recipe brings a German flair and intense flavor that are destine to be a family favorite. | www.curiouscuisiniere.com

Roasted Venison..I need to figure out something to do with the venison roast in my freezer. Adding bacon is always a good idea :)

Roasted Venison..I need to figure out something to do with the venison roast in my freezer. Adding bacon is always a good idea :)

Try this recipe for a Beef, Caramelised Onion & Stout Pie which is a filling and hearty chunky beef pie made with dark beer.

Try this recipe for a Beef, Caramelised Onion & Stout Pie which is a filling and hearty chunky beef pie made with dark beer.

Louise Cake, with its shortcake crust slathered with raspberry jam and crowned with a delicately crisp coconut meringue, has been part of the New Zealand landscape for a very long time. Its origins...

Louise Cake, with its shortcake crust slathered with raspberry jam and crowned with a delicately crisp coconut meringue, has been part of the New Zealand landscape for a very long time. Its origins...

Fall-Off-The-Bone Ribs recipe from Jenny Jones (JennyCanCook.com) - Foolproof easy baby back ribs bake in the oven first, then finish on the grill or under a broiler.

Fall-Off-The-Bone Ribs recipe from Jenny Jones (JennyCanCook.com) - Foolproof easy baby back ribs bake in the oven first, then finish on the grill or under a broiler.

In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.

In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.