Woman Midwest-style

GREAT FOR DIGESTION, CALMING, ANTIBIOTIC  Sensitive tummy?  Has your buddy eaten something that gave him diarrhea or vomits on your carpet?  Eeeeew.  Here's a Pepto-doggie-dinner.     You want to use every morsel of the deer but the family just can't do deer organs?  So you make dog food.  It's veterinarian approved too.  This can be made in increments, as time allows.            This recipe: Cook meat and rice.  A dd all raw ingredients and herbs, bag up later.     DEER HEART 3 cups  white  RICE( apx.)* 1 T. GRD. CINNAMON HANDFUL CUT STEM PARSLEY} CHOPPED FINE}  A FEW LEAVES SWEET BASIL}              "                 } MAKES 1/2 CUP 1 T. RAW HONEY HANDFUL DRIED APRICOTS, CHOPPED  SMALL SCOOP (1 T. MELTED) VIRGIN RAW COCONUT OIL 3/4 C. COTTAGE CHEESE 1/2 C. (MIX)GRAVY OR 1 SMALL JAR 1-2 SECTIONS FRESH GARLIC    1/2- full deer heart cooked in slow cooker: start on high covered w/water, till water dissipates.  Add more water o

A veterinarian approved homemade dog food.  Put all scraps and old freezer burnt venison and fish to good use --    2 tsp Cinnamon 1 Tb ground sage 1 Tb Fennel seed 1 Tb Dill seed 1 Tb Garlic In 3 gal. stock pot: flank steak 1 Venison Flank or neck meat, boil  2-4 hours, keep adding water so meat is covered by broth/water. Cool and skim off fat (or leave fat in broth).  Cut meat in shreds and pieces. Boil broth, add 2 cups white rice 1 cup brown rice Boil till rice absorbs broth, s tir occasionally Add 1 can pumpkin (or yams)                                   1 can tuna, water or oil-pack 1 can mackerel, crush bones  1 can peas 1 cup oat bran or wheat flour Add all spices* Stir well, let cool and thicken. Label @ portion freezer bag DOG. ladle 1 cup p/baggie, seal, freeze. If mix is soupy, a dd raw deer burger, wheat flour, more rice or kibble. Makes food for avg. of 2 months for 25-40 lb. dog, 1 baggie  per day, depending on portion size. If you p

STUFFED GREEN PEPPERS Fresh green peppers and deerburger easy meal.   We all like the gooey melted cheese and bacon!       2 LBS. GROUND DEER BURGER 1/2 ONION 2 EGGS 1 CUP CRUSHED CRACKERS OR DRIED BREAD CUBES 1 CUP COARSELY CHOPPED PORTABELLA MUSHROOMS 4 BACON SLICES 4 SLICES SWISS OR PROVOLONE CHEESE 4 LARGE GREEN BELL PEPPERS SALT and PEPPER GARLIC POWDER Mix burger, onion, crackers, eggs and seasoning in large bowl with fork, then mush thoroughly with hands.  Set aside. Cut off pepper stems, remove seeds, rinse. Cook bacon half done, tear in half.  Save drippings.* Brush bacon drippings on bottom of a baking dish (I prefer a 2 qt casserole dish), fill the peppers 1/2 full with meat mixture.  Next layer mushrooms, bacon and cheese.  (Layer cheese first if you prefer gooey, as in the photo below).  Shake garlic on top. Bake at 350 degrees 30-40 minutes till cheese is golden bubbly.  Let rest five minutes. *Deer burger has no fat unless