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book review

How to Make Venison Scaloppine

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Harvesting your homestead bounty is one of the greatest accomplishments you’ll ever achieve (especially if it involved harvesting meat, like venison). I can remember the first garden I planted—it was a disaster. Not only that, but I had the worst time trying to find a cookbook specifically tailored towards the homestead harvest and garden. It didn’t matter anyway, I was a horrible gardener. But the really hard part was finding a cookbook for our venison bounty. Wild game is never easy to cook when you first start down that journey, and I was determined to master venison.

It helps, however, to have mentors and experts sharing their knowledge and expertise with us. We find these people by reading books and watching videos. Most of them are humble, generous, and kind in nature. And Stacy Lyn Harris is one of my favorite of them all.

I  can remember the first time I talked to Stacy on the phone. Her heavy southern accent was enough to capture any heart, and her down to earth attitude and outlook on life was encouraging. Since then, each time I connect and talk to her, I find a new thing to love about her. She’s someone I could talk to for hours about womanhood and motherhood, and she totally “gets it”. So when she published her harvest cookbook, Stacy Lyn’s Harvest Cookbook: The New Recipes and Tips for Sustainable Living, I knew I had to have it on my bookshelf. Not just because she’s a beautiful person inside and out, but because I know she gets this entire homesteading lifestyle, and the beauty that surrounds it.

Through vibrant photos, personal stories, and tips, I can hear that beautiful southern draw come through every page of this book. I was first sucked in by the photography and personal stories, but when the recipes came, my goodness, what a beautiful life we really do share.

This book takes you from garden to field, from woods to creek—Stacy has covered it all. Begin with the basic gardening harvests, how to preserve them, and how to use them. From recipes like common fried green tomatoes, to more unique recipes like strawberry clafouti. Then move on to herbs, more fruits, tree nuts, poultry and eggs, beef, fish, wild game, and more! Every single homesteader that cooks their harvest needs this book on their bookshelf. It has been one of my favorites for quite some time.

I am constantly trying to find new recipes for venison. Since venison is the main meat source on our homestead, after awhile, you can get tired of the same old recipe. This book help me combat that issue and broadened my horizons in new and amazing ways when it came to wild game. Not only that, I had some incredible side dishes and desserts to go along with it! But more than that, hunting for you own meat source is an incredible experience as a family.

I find that preparing for and hunting wild game has contributed to the closeness of our family. . . Each person contributes to the family’s sustenance whether it is to gather or hunt, or whether itis to prepare and cook the venison. It is all an adventure for every age whether male, female, old, or young.

There are no phones, gadgets, or distractions; just you, the kids, and the great outdoors. After the meal is prepared, the stories come to life of the hunt, and all the preparation and hard work together is rewarded with a delicious, succulent meal. — Stacy Lyn Harris, Stacy Lyn’s Harvest Cookbook

Here is this easy and delicious recipe from Stacy’s book!

Venison Scaloppine

Serves 6

1.5 lbs venison loin
2 cups all purpose flour
2 tsp kosher salt
1 tsp freshly ground black pepper
3 extra large eggs
2 cups breadcrumbs, dried and seasoned
1 lb large button mushrooms, quartered
1.5 cups sherry or marsala wine
4 tbsp cold unsalted butter
3 tbsp fresh thyme leaves

  1. Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
  2. On a plate, mix together flour, salt, and pepper. Beat the eggs with 1 tbsp of water on a second separate plate. On a third plate, add the breadcrumbs.
  3. Lightly dredge venison in the flour mixture, the the eggs, and lastly the breadcrumbs.
  4. Heat oil and half the butter in a large cast iron skillet or saute pan. Cook venison about 2 minutes over medium heat on each side until brown. Transfer pieces of venison to a cooling rack.
  5. If necessary, add a little more olive oil and the mushrooms to the pan until juices have been absorbed. Add sherry to mushrooms and reduce by half. Add remaining butter to the pan and bring just to a boil. Lower the heat to medium and cook for about 5 more minutes.
  6. Stir in the thyme leaves. Pour mushrooms and sauce over the venison and serve.

Here’s what you can find in Stacy Lyn’s Harvest Cookbook:

  • The Garden: Heirloom gardening, growing and cooking, types of gardening, preserving, and more!
  • Beyond the Garden: Foraging for wild fruits, herbs, and greens; beekeeping and honey; poultry and eggs
  • From the Pasture: Beef, pork (and other white meats), and lamb
  • Woods and Water: Venison and red meat, sausage making, substitutions, wild game, seafood and fish
  • . . . along with personal stories, history, and packed full of over 100 recipes!

I hope that you’ll check out this delicious homestead cookbook from my friend, Stacy Lyn!

Buy Stacy Lyn’s Harvest Cookbook here!

Watch Stacy Lyn make Venison Scaloppini below!

Book Review | The Suburban Micro-Farm by Amy Stross

I popped in and out of the secret bloggers group that day. Oh yes, we homesteaders have “super awesome” secret blogger groups where we network, talk girl talk, and live life to its fullest. However, this day, something really caught my eye.

I had been in the dumps about our upcoming garden this year. Very little space, and no idea how to utilize it to its fullest. I’ve gotten better over the years but I’m certainly no master of small-space gardening. That day, however, when a fellow blogger posted that her book was coming out soon, I had to have it. Why? Because it was all about small space gardening  for busy people!

“That’s me!”, I exclaimed.

If you’re a small space gardener, you just screamed the same thing right along with me.

I am so incredibly in love with Amy Stross and her book, The Suburban Micro-Farm, which is being re-published in full color, by Twisted Creek Press. Throughout the entire book I was saying, “yes, yes, yes!” This is the book I’ve been waiting to read all these years. I wish I would’ve found it sooner!

In these pages you’ll learn:

  • How to make your landscape as productive as it is beautiful
  • Why the suburbs are primed with food-growing potential
  • How to choose the best crops for success
  • Why you don’t need the perfect yard to have a micro-farm
  • How to use easy permaculture techniques for abundant harvests

If you’re ready to create a beautiful, edible yard, this book is for you.

I’m not necessarily an extremely skilled gardener, but I’m not a newbie either. This book really pertains to any type of gardener, and will help all of us learn how to turn that space we loathe into a beautiful oasis of food, fruit, herbs, and more! Read more about The Suburban Mirco-Farm by Amy Stross by clicking here.

More about Amy Stross:

Amy is an avid permaculture gardener, writer, educator, and author of The Suburban Micro-Farm, with a varied background in home-scale food production. At age 33, Amy fell ill with an autoimmune disease, which made working difficult. She quit her job as a high school teacher and began exploring healthy lifestyle choices as a way to cope.

The first step in her journey was to join a local organic farm’s Community Supported Agriculture (CSA) program where she collected a weekly share of fresh produce. She thought the program was so cool that she joined the administrative team, and helped to run the program that feeds over 100 families per year.

In 2009 she received her permaculture design certificate, and discovered that having her hands in the dirt was good therapy. She went on to work as a professional landscape gardener and permaculture designer specializing in ecologically regenerative and productive landscapes. Her own (former) 0.10-acre, home scale micro-farm became a thriving example of a productive yet aesthetically pleasing landscape, including earthworks to take advantage of the water from the roof, berry bushes, cherry trees, herbs, and flowers; all in the front yard.

Amy also led the development of a community garden at her local university, where, with the help of community residents, she transformed a forgotten hillside into a food-producing forest. She employed many permaculture strategies for regenerating degraded soil, managing water, and improving biodiversity. For this work she was awarded the Urban Bounty Award for ‘building community and changing lives through the harvest of community gardening’.

She holds a Master’s Degree in education and always seeks to continue learning and improving her own knowledge of efficient and natural growing practices. Amy aims to find more ways to apply permaculture design to today’s world for a more interconnected and respectful relationship with earth.

Her current adventure includes transforming a new 3-acre property into a biodiverse micro-farm with her husband and mischievous farm cat. A food forest, water management projects, and foraging strips in the woods are already underway. She reaches hundreds of thousands of people with her adventures and expertise in small-scale permaculture gardening on her popular website, TenthAcreFarm.com. She shares her discoveries and ideas for bringing permaculture to suburban and residential areas, useful for both residents of these areas and designer-consultants who serve them.

Go check out The Suburban Micro-Farm Now!

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