venison marinade

 

Extra Virgin Olive Oil: A healthy fat that helps to bind the marinade ingredients together while also adding a subtle richness to the venison.

Worcestershire Sauce: This tangy sauce brings a depth of flavour to the marinade, enhancing the natural taste of the venison.

Soy Sauce: This provides a salty, umami note to the marinade, balancing the sweetness and acidity of the other ingredients.

Liquid Smoke: This secret ingredient gives the marinade a smoky, barbecue-like flavor, making the venison taste as if it has been cooked over an open flame.

Garlic Powder: Adds a touch of aromatic warmth to the marinade, complimenting the robust flavour of the venison.

Onion Powder: This ingredient contributes a subtle sweetness and onion flavour without the texture of fresh onions.

INSTAPOT RICE

 I use the rice se tting, but be certain to also press on and keep warm.

One cup of rice to one cup of water regardless of amount.

SHRIMP AND PINEAPPLE STIR FRY

 Shrimp and Pineapple Stir-Fry Recipe (allrecipes.com)

Elizabeth made this great dish with lots of shrimp and the pineapple we have not been eating.  We had it over the fancy rice I've been buying.

We did not have corn starch, but a bit of flour thickened it.

I added a bit more soy sauce.

Very good.

CHICKEN BREAST WITH CASHEWS

 Cut chicken breasts in two or three pieces and brown in cast iron pan.  Cover and let chicken cook through on low.

Save half the chicken for other recipes.

Use Holsein sauce, lite soy sauce, cut up red pepper, cut up onion, ground black pepper on some of the smaller chicken pieces.  Cover and put on low until cooked through.

Cook the other chicken on low until cooked through and save for another recipe.,

The result was a bit less seasoned than I expected. It was good and the cashews worked, but it was not saucey enough.