Broiled Venison with Roasted Brussel Sprouts

Broiled venison with roasted Brussel sprouts.

Every once in awhile I get some requests, here are a few recipes for odds and ends or surplus foods. When you are buying and carving those pumpkins for pies or decorations you always have seeds left over. When you’ve gone to the apple orchards and pick bushel upon bushel sometimes you have a few pounds left. Two of these recipes will help find a good way to use up the last of your harvest. Lastly, if you need to change up those sides dishes at dinner, below is a Brussel sprouts recipe that pairs nicely with beef dishes.

Roasted Pumpkin Seeds: 1 ½ cups raw whole pumpkin seeds, 2 teaspoons butter, melted, 1 pinch salt. Preheat oven to 300 degrees F. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Homemade Applesauce: 4 medium apples (approximately 3 lbs.) peeled, cored and chopped, ¾ cup water. ¼ cup white sugar. ½ teaspoon ground cinnamon. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Roasted Brussel Sprouts: 1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed, 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper. Preheat oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.

Coming soon some of my favorite Halloween recipes sure to make your Hallo-Scream!

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