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.

* 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.

* 4 slices bacon
* 1 (3 ounce) package cream cheese, at room temperature
* 1 cup shredded Cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup mayonnaise
* 1/4 teaspoon salt
* ground black pepper, to taste
* 1/8 teaspoon garlic powder
* 3 tablespoons pimentos, chopped
* 1 teaspoon grated onion
* jalapeno pepper, seeded and chopped
* 1/4 teaspoon cayenne pepper
* 4 slices bread (your choice)
* 1 avocado – peeled, pitted and sliced

DIRECTIONS

1. Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels.
2. Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
3. Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.

* 3/4 pound sliced bacon, diced
* 1/2 cup chopped onion
* 1 cup cider vinegar
* 2 cups water
* 1 1/2 cups sugar
* 1 (2 ounce) jar diced pimientos, drained
* 2 tablespoons Dijon mustard
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons cornstarch
* 2 tablespoons cold water

DIRECTIONS

1. In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.

* 2 cups buttermilk biscuit mix
* 7 tablespoons water
* 8 eggs
* 8 slices processed American cheese
* 8 bacon strips, halved and cooked

DIRECTIONS

1. In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a 3-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

* 1/2 pound beef kidney
* 1 tablespoon vegetable oil
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 1 pound beef for stew, cut in 1 inch pieces
* 4 slices thick sliced bacon, cut into 1 inch pieces
* 1 medium onion, chopped
* 1 (6 ounce) package sliced mushrooms
* 1/2 cup beef stock
* 1/2 cup red wine
* 4 large potatoes, peeled, cut into 1-inch chunks
* 2 tablespoons butter
* 1/2 cup milk
* 1 (17.25 ounce) package frozen puff pastry, thawed
* 1 egg, beaten with 2 teaspoons water

DIRECTIONS

1. Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
2. Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
5. Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

* 1 (2.1 ounce) package Bob Evans® Express® Fully Cooked Bacon, prepared according to package
* 2 bunches broccoli, chopped
* 3/4 cup raisins
* 3/4 cup pecans, chopped
* 1/2 cup red onion, diced
* 1 1/2 cups cole slaw dressing

DIRECTIONS

1. Prepare Bob Evans Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.

* 6 ears corn, husked and cleaned
* 2 tablespoons vegetable oil
* 1 large onion, thinly sliced
* 1 cup green bell pepper, chopped
* 1 large fresh tomato, chopped
* 1/4 cup milk
* salt to taste
* cayenne pepper
* 1/4 cup chopped green onions
* 8 strips crisply cooked bacon, crumbled

DIRECTIONS

1. Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

* 1 1/2 pounds venison tenderloin
* 2 tablespoons olive oil or vegetable oil, divided
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 pound fresh mushrooms, sliced
* 4 bacon strips
* 1 tablespoon cornstarch
* 1 1/4 cups beef broth
* 2 tablespoons minced fresh parsley

DIRECTIONS

1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

* 1 bunch cilantro, rinsed
* 1 cup canola oil
* 1 teaspoon honey
* 4 teaspoons fresh lime juice
* Salt to taste
*
* 1 canned chipotle pepper
* 1 tablespoon adobo sauce from canned chipotle peppers
* 1/4 cup fresh lemon juice
* 1/2 cup rice vinegar
* 1 clove garlic
* 1 cup canola oil
* Salt to taste
*
* 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
* 2 pounds thinly sliced pancetta

DIRECTIONS

1. Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
2. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
3. Preheat a grill for medium heat.
4. Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
5. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.