Information:
Serving Size 6
453 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Place venison roast in a mixing bowl with onions, bay leaves, peppercorn, berries, cloves, vinegar, boiling water and salt. Seal and Refrigerate for 3 days flipping roast 3 times daily for 3 days. Remove venison save marinade. Brown all sides of venison in large skillet with shortening. Add remaining of reserved marinade and bring to boil, reduce heat cover and resume cooking venison roast for 3 hours. Until venison is tender. During last 15 minutes of cooking wrap venison in bacon with wood clips or cloves resume cooking until it’s done.

Information:
Serving Size 8
350 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Add the lean pork tenderloin roast to a large baking dish. Now add in the diced onion and diced green bell pepper, into that same baking dish. After those two
steps are completed, you may then sprinkle the pinch of salt and pepper on to the uncooked pork roast. Add enough water so the pork will not dry out. Begin to cook the pork roast at 375 degrees for about 2 full hours. Keep an eye on it so the meat will not be overly dry, as you want some moisture which will retain the flavoring. Separate peppers and onions from roast. Slice the pork, and add into juices. Add all the above ingredients and blend, then bake for 30 minutes.

Pork Chops

1 cup Fiber One cereal
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped garlic
2 teaspoons grated orange peel
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon pepper
4 pork chop loins, 1/2 inch thick (4 ounces each)
1/4 cup buttermilk
2 teaspoons olive oil

Garlic-Citrus Sauce

2 teaspoons olive oil
1 tablespoon finely chopped garlic
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons chopped fresh cilantro

1. Place cereal in refillable food storage plastic; seal bag and crush with rolling pin or a meat mallet (or crushed in a food processor).

2. In a shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, orange Bell, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; cook completely with cereal mixture.

3. In 10 inch nonstick skillet, heat 2 teaspoons oil. Add pork chops; cook over medium 9 minutes. Time; cook 5 to 8 minutes longer or until pork is no longer pink in center.

4. Meanwhile, in 1 quart saucepan, heat 2 teaspoons oil over medium heat. Cook 1 tablespoon garlic in oil for about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

Information:
Serving Size 8
300 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
For the first step to this delicious home made gravy recipe please pull out your
frying pan. Add to the frying pan the pound of ground lean pork sausage. Cook the sausage until is has been thoroughly browned on all sides. Turn the heat to medium low, and add in the remaining ingredients. While you are cooking, stir the ingredients until the gravy has a desired thickness and consistency. Leave it to simmer until it cools a bit and now serve warm to hot. We hope you enjoy.

Information:
Serving Size 6
335 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
To start this wonderful dish you will need to add the extra virgin olive oil to non stick pan, cook the lean pork tenderloin with the minced garlic, fresh table salt and fresh ground pepper. for about 5-7 minutes. In a mixing bowl add the rice flour to the BBQ sauce and blend together. After well blended Baste the Lean pork tenderloin with this mixture and continue doing so for about 15 Basting the Pork ever 2 min with the sauce. We hope you enjoy this great pork recipe.

Information:
Serving Size 8
345 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Sliced up the seasoned lean pork tenderloin into strips, and saute in the extra virgin olive oil on high until thoroughly cooked. Once the meat is well cooked, add in the rest of the fresh ingredients, and cook until the veggies are slightly browned. While you are frying the aforementioned ingredients on a non stick wok, boil 2 cups of white rice. Once done, server together warm with red wine.

PREP TIME: 20 Min
COOK TIME: 30 Min
READY IN: 50 Min
SERVINGS & SCALING
Original recipe yield: 6 servings

INGREDIENTS

* 4 cups frozen shredded hash brown potatoes
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons butter, divided
* 1 medium onion, chopped
* 1/2 cup chopped green pepper
* 1/2 cup chopped fresh mushrooms
* 2 teaspoons all-purpose flour
* 3/4 cup diced fully cooked ham
* 3 eggs, beaten
* 1/2 cup milk
* 1/2 cup shredded Cheddar cheese

DIRECTIONS

1. In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press into the bottom and up the sides of a greased 9-in. pie plate. In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust.
2. Bake at 350 degrees F for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

* 6 slices bacon
* 1/2 tablespoon olive oil
* 3 shallots, chopped
* 1 (16 ounce) package frozen Brussels sprouts, thawed and halved

DIRECTIONS

1. Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
2. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

Information:
Serving Size 5
310 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes.