"What am I going to do with all this deer meat?"

I'm asked that question a lot this time of year, especially from the wives of hunters. Well, this week I've got a good answer: The Complete Venison Cookbook


Now, I didn't write this cookbook. It's written by a deer-meat expert, Harold Webster, and it's the perfect gift for anyone who loves venison -- or loves someone who loves venison! Besides 700 venison recipes and 250 side dish recipes, Harold walks you through how to harvest and prepare your meat so it isn't dry, tough or strong tasting.

Quail Ridge Press has this 420-page book marked down to just $15.00 until November, so if you're interested in a little early Christmas gift, click here to take a look at this unique book.

Here's a recipe from the book that I'd like to share so you can try this out at home.

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Savory Venison Stew

2 lbs. venison, cubed
2 Tbsp. bacon fat
4 cups boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 Tbsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
dash of allspice or cloves
1 tsp. sugar
6 carrots, diced
1 lb. small yellow onions
2 cups potatoes, diced
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Cut the venison in 1 1/2 inch cubes and brown in fat in a large cast iron skillet. Add the boiling water, lemon juice, Worcestershire sauce, garlic, bay leaves, salt, pepper, paprika, allspice and sugar, and simmer for 2 hours. Add the carrots, onions and potatoes and cook until the vegetables are done. Serves 4.

Enjoy!

~Gwen

Barbara's going on QVC tomorrow!

Barbara has been invited to make another appearance on QVC tomorrow: on the program "QVC This Morning" (Tuesday, October 27th)

She'll be on at 7:00 a.m. Eastern (6:00 a.m. Central) featuring our brand new book "Fast & Fabulous Soups, Salads and Sandwiches". If you're up that early, grab your morning coffee and tune in. Or better yet, phone in and talk to her!

A photo from the last time she was on QVC in August of this year.

Let the kids help with this fun Halloween recipe.

As you get ready for parties or trick-or-treaters this weekend, try these delicious pumpkin muffins. They're moist and so quick to make!

Halloween Pumpkin Muffins

1 (18 1/4-ounce) box spice cake mix

1 (15-ounce) can pumpkin

1/4 cup water

1 (15-ounce) can cream cheese frosting

Halloween candies for decorations

Mix cake mix, pumpkin, and water well (no oil or eggs necessary). Line 24 muffin pans with cupcake liners and fill each 2/3 full. Bake in 350 degree oven 18—22 minutes. Remove and let cool. Frost with cream cheese frosting, and decorate with Halloween candies, if desired.

You can put a few drops of yellow and red food coloring in the frosting to make it orange.

(From Fast & Fabulous Party Foods and Appetizers, page 258)

A great start for a brand new book

Our new book is back from the printers and Sunday QVC invited me to show it off on the In The Kitchen show with my friend David Venable.

It's called Fast & Fabulous Soups, Salads and Sandwiches.

We prepared a whole spread of food from the book and David sampled a good bit of all of it.

Here's a variation on the traditional pulled pork sandwich that we call "Juicy Pig Hoagies" (p. 173). It's delicious alone, but I like to serve it with Southwestern Salsa Coleslaw right on the bun.

(I've put this recipe on my website. If you'd like a copy, just click here.)


We're so excited to get to debut this third 'Fast & Fabulous' cookbook on QVC.

We put more color photographs in this cookbook. Here David shows the page featuring Craisin Carrot Tea Sandwiches (pg. 145) and Mini Crab Melts (pg 163).

We had such a good time that they've asked us to come back!

So if you get a chance, tune in Friday, Oct 9th at 3 pm (Eastern) on QVC's "By Popular Demand" show.

Better yet, give QVC a call and maybe I'll get to talk to you on air!

Here's the new book. It's only available on QVC right now.


~ Gwen