dominionvalleyfarm.com

Chicken Recipes

Beef Recipes

Pork Recipes

Duck Recipes

Turkey Recipes

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CHICKEN RECIPES

Heavenly Chicken

DVF chicken, cut into 8 pieces
1-1/2 t. garlic powder
1 cup cornstarch
6 eggs
2-4 T. shortening or oil for frying (although DVF lard would be the best choice!)

Sprinkle chicken pieces with garlic powder on both sides. Cover and let stand for 30 minutes in the fridge.

While you're waiting, mix all the sauce ingredients together in a pan and cook over medium-low heat until the mixture comes to a boil, stirring often. Remove from heat and let stand.

Place cornstarch in a bowl or large plastic bag. In another bowl, add the eggs and beat well. In a large skillet, heat 1-2 T. of shortening or oil. When the oil is hot enough to fry in but not so hot it's smoking, it's ready to go. Roll the chicken pieces in the cornstarch first and then dip them in the egg mixture. Place in the frying pan and fry until edges are lightly brown, turning frequently. This may need to be done in a couple of batches, adding more oil to the fry pan as necessary.

Remove chicken pieces to a cookie sheet with a lip on it or in a jelly roll pan. Spoon sauce over all pieces. Bake at 350 degrees for 50-55 minutes. Halfway through, baste with the sauce in the bottom of the pan. The sauce will thicken and start to caramelize on the chicken pieces. Remove pieces from the pan carefully so the delicious crust is not dislodged.

This can also be made with chicken wings and served alone as an appetizer. By using the rice vinegar, it reminded me of a fabulous dish I had at a Chinese restaurant.

Crispy Dijon Chicken

1-2 eggs
2 tsp herb seasoning blend
2 tsp lemon juice
2 tsp Dijon mustard
1-2 cups cornflake crumbs
1/4 cup grated Parmesan cheese
Chicken pieces

In a shallow bowl, combine eggs, seasoning blend, lemon juice and mustard. In another bowl (or plastic bag) combine the cornflake crumbs and Parmesan cheese. Roll the chicken in egg mixture, then in crumb mixture. Places in a greased baking pan. Bake, uncovered, at 350° for one hour.

Lemon Herb Chicken

1/4 cup vegetable oil
1/4 tsp pepper
1/4 cup ketchup
1/2 tsp rosemary leaves
2 tsp lemon juice 1/2 tsp marjoram leaves
2 tsp soy sauce
1/2 tsp thyme leaves
1/4 tsp salt
4-5 lb chicken (cut up)

5 cups corn cereal (such as Corn Flakes), crushed to 3 cups
Cooking spray

In large mixing bowl (or resealable bag), stir together oil, ketchup, lemon juice, soy sauce, salt, pepper and herbs. Add chicken and coat. Cover or seal and refrigerate several hours.

Remove chicken pieces from marinade and coat with crushed cereal. Place in a single layer, skin side up, in a shallow pan coated with cooking spray. Bake at 350 degrees for 50 minutes.

Rosemary, Lemon and Garlic Chicken

DVF whole chicken (approx. 4-5 lbs.)
1 lemon, quartered
kosher salt, ground pepper to taste
8 cloves garlic, crushed
4 fresh rosemary sprigs (or dried rosemary)
1/3 cup olive oil
1/4 cup lemon juice
1 t. ground pepper
1/2 t. salt

Preheat oven to 350 degrees. Rinse the chicken and pat dry. Rub inside and out with the cut sides of the lemon quarters. Then, rub with kosher salt and ground pepper. Place the lemon quarters, 4 of the garlic cloves, and 2 of the rosemary sprigs in the cavity of the chicken. Place, breast side up, in a lightly oiled roasting pan.

Chop the remaining garlic coarsely. Remove the needles from the remaining rosemary sprigs and chop coarsely. In a small saucepan over medium heat, combine the chopped garlic and rosemary, olive oil, lemon juice, ground pepper and salt. Bring to a simmer and simmer until aromatic, about 3 minutes. Remove from heat.

Roast the chicken for a total of 17-18 minutes per pound, basting with the olive oil mixture every 15 minutes. Remove from oven, cover loosely with foil and let rest for 10-15 minutes.

Chicken Cordon Bleu

2 DVF cut-up chickens, will use 4 breast halves
4 thin slices fully cooked smoked ham
4 thin slices Swiss cheese
1/2 cup flour
1/2 t. salt
1/2 t. pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 T. vegetable or olive oil

Remove skin and bones from chicken breasts. Set the remaining legs, thighs and wings aside for another use (see suggestion below). Flatten each chicken breast to 1/2 to 1/4 inch between waxed paper. Place 1 slice ham and 1 slice cheese on each chicken breasts. Roll up carefully, beginning at narrow end. Secure with wooden picks. Mix flour, salt and pepper. Coat rolls with flour mixture. Dip rolls in egg and then roll in bread crumbs.

Heat oil in skillet over medium heat. Cook rolls in oil for 10 minutes, turning occasionally, until light brown. Cover and simmer another 8 minutes or until juices run clear. Makes 4 large servings.

Orange Glazed Chicken

DVF whole chicken (approx. 4-5 lbs.)
1 t. salt
1 t. pepper
1/2 t. thyme
1/2 t. rosemary
1 t. rubbed sage
1 small apple
1 small orange
1 small onion, quartered
1/2 celery rib, cut in half
1/4 cup butter, melted
1/3 cup orange marmalade
1/3 cup orange juice
1/2 T. honey

In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Rub 1-1/2 t. of this seasoning mixture in the chicken cavity. Place the fruit, onion and celery in the cavity; tie drumsticks together. Place chicken, breast side up, in a roasting pan. Combine butter and remaining seasoning mixture; brush over chicken. Bake, uncovered, at 350 degrees for 17-18 minutes per pound. Meanwhile, combine marmalade, orange juice and honey in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. Begin brushing chicken with orange glaze after first 30-45 minutes of cook time. Continue brushing occasionally until chicken is cooked through. Remove from oven and let rest for 10 minutes before carving.

Oven-Roasted Whole Chicken

Whole DVF chicken (3 1/2 - 5 lbs.)
Potatoes, cut into 1" chunks
Carrots, cut into 1" chunks
Onions, cut into chunks (optional)
Various spices to taste (salt, pepper, thyme, rosemary, parsley, etc.)

Place chicken, breast side up, in large shallow pan or roasting pan. If desired, spray or brush with olive oil and spinkle with kosher or table salt. Place cut-up vegetables around chicken. Add 1/2 - 3/4 cup water to prevent sticking and to help the vegetables become tender. Sprinkle spices on bird and vegetables. Cover and bake at 350° for 1 hour and 20 minutes to 1 hour and 30 minutes (about 17-18 minutes per pound). During the last 1/2 hour, remove cover to get a nice brown skin. Remove from the oven and let stand at least 10 minutes before carving to allow juices to distribute evenly throughout the bird. If gravy is desired, drain juices into a saucepan and bring to a boil; mix 1 tbsp cold water with 1 tbsp corn starch and add to boiling juices, stirring frequently until thickened.

This is one of the easiest and best ways to prepare a DVF chicken. Because there are no sauces nor breading, the flavor of the chicken really stands out. The skin is lightly brown and crisp whereas the meat is tender and juicy. Yum, yum!

Creamy Chicken Veggie Soup with Wild Rice

1/2 DVF chicken (legs, thighs and wings – keep breasts for another recipe)
4 cups water
2 chicken bouillon cubes
Poultry seasoning
1 cup wild rice
3 T. butter
3 T. flour
1 c. diced carrots
1 c. chopped celery
1/4 c. chopped onion
1 c. cream or half-and-half

Cook chicken in water with bouillon cubes and poultry seasoning. In another pot, cook wild rice according to package directions. Let cooked chicken cool; remove from bones and cut into bite-sized pieces. Skim fat from chicken stock. Make a roux by melting butter over medium heat and stirring in flour. Cook until smooth and bubbly. Remove from heat and gradually stir in the chicken stock. Return to heat and cook until mixture boils. Stir continually one minute longer. Add carrots, celery and onion. Reduce heat and simmer for 20 minutes or until vegetables are tender. Add cream and stir until warmed. Add rice until warmed. Do not boil.

This is a delicious recipe that was shared with us by one of our customers. I have personally used a whole chicken and doubled all of the ingredients to make a big batch of soup!

BEEF RECIPES

Wine Braised Beef

3 lbs DVF Galloway sirloin steak
1 clove garlic
2 cans golden mushroom soup
dried thyme to taste
3/4 cup red wine
fresh ground pepper to taste
1 pkg dried onion soup mix

In a bowl, mix together mushroom soup, red wine, package of onion soup mix, chopped clove of garlic, thyme and pepper. Take the steak and cut it into 1/2-inch strips and place in a large casserole dish. Pour the sauce mixture over the top and mix well. Cover and bake in a 275° oven for 2 hours. Serve with rice or egg noodles.

Crock Pot Beef Stew

3 carrots, cut up
1 bay leaf
3 potatoes, cut up
1 tsp salt
2 lbs DVF Galloway stew meat
1/2 tsp pepper
1 cup water or beef stock
1 tsp paprika
1 tsp Worcestershire sauce
3 onions, quartered
1 garlic clove
1 stalk celery with tops, cut up

Cut the vegetables into bite-size pieces. Add all ingredients to the crock pot. Stir just enough to mix the spices. Cover and set to Low for 10-12 hours or High for 5-6 hours.

Another great recipe from Kay Castner, Kaehler’s Mill Farm.

Baked Ziti with Peppers

1/2-1 lb DVF lean ground beef
3 cups green, red and/or yellow bell pepper strips
1 cup sliced onion
1 jar (26 oz) spaghetti sauce
1/4 cup Parmesan cheese (divided)
1 tsp oregano
2 cups shredded mozzarella cheese
3 cups cooked ziti or mostaccioli

Heat oven to 375°. In large saucepan brown ground beef with peppers and onions until meat is browned and peppers begin to soften; drain. Return pepper mixture to saucepan; stir in pasta sauce, 2 tbsp Parmesan cheese, oregano, 1 cup mozzarella and cooked pasta. Spoon into a 9 x 13" baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.

Can be made ahead and refrigerated. Bake a little longer until heated through.

Beef Cube Marinade

2 tbsp vinegar
1-1/2 tsp ground ginger
1 clove garlic, minced
2 tbsp brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
2-3 pounds cubed DVF sirloin or round steak

In a small bowl, combine vinegar, ginger, garlic, brown sugar, soy sauce and 3/4 cup oil. Blend well. Pour marinade over beef cubes in a large container. Stir to coat beef cubes. Cover and marinate in refrigerator for 3-4 hours or longer. One half hour before preparing, thoroughly drain and dry beef cubes.

We are big fans of fondue, and this has become our New Year’s Eve specialty. This marinade recipe is excellent. I’m sure it could be used to shish kabob instead of fondue also.

Mostaccioli

1/2 lb DVF Galloway ground beef
1 tbsp sherry
1/2 lb DVF ground pork sausage OR use all beef
1/2 tsp black pepper
1 onion chopped
1 cup diced mushrooms
1 can (6-oz) tomato paste
3 slices DVF chopped bacon
1 qt tomatoes
1 tsp salt
1 bay leaf
1/2 tsp basil
1 pkg mostaccioli
grated parmesan cheese, if desired

Cook bacon slightly. Add meat, onion and mushrooms; stir until brown. Add tomatoes, bay leaf and basil. Season to taste with salt and pepper; simmer for one hour. If sauce becomes too thick, add water. Add tomato paste and sherry and simmer another 15 minutes. Pour sauce over cooked mostaccioli and top with cheese, if desired.

The sauce is better if made a day ahead of time and reheated. Add extra sherry and water when reheating.

Super Sloppy Joes

2 lbs DVF Galloway ground beef
1/2 cup chopped onion
(2) celery ribs with leaves, chopped
1/4 cup chopped green pepper
1-2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
8-10 hamburger buns

In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.

PORK RECIPES

Fresh Peach BBQ Ribs

2 cups pared, diced peaches
1/4 cup vinegar
1/2 cup peach juice (or water)
1/4 cup brown sugar
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp oregano
4 drops Tabasco sauce
4 lbs DVF ribs

These ribs are absolutely delicious, but take a little more time to prepare because of the steaming. I think that’s what was best about them though because they turn out so tender. Peach sauce sounds kind of weird, but you have to try it – it’s just wonderful!

Grilled Chinese Port Tenderloin

1-3/4 lb pork tenderloin (or other beef or pork)
1/4 cup ketchup
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp honey
1 tbsp vinegar
1/4 tsp garlic powder

Place meat in plastic bag; set in shallow pan. For marinade, combine ketchup, sherry, soy sauce, honey, vinegar and garlic powder; pour over meat. Close bag and marinate 2-24 hours in refrigerator, turning meat occasionally. Drain meat, reserving the marinade. Place meat on grill over slow coals. Grill meat for 45 minutes to 1 hour, or until nearly done, turning occasionally. Brush with reserved marinade and continue grilling about 15 minutes or until glazed, turning and brushing with marinade every 5 minutes.

To roast instead of grilling, place meat on rack in shallow roasting pan. Roast in oven for 45-60 minutes, brushing occasionally with reserved marinade the last 15 minutes. If there is extra marinade, heat to serve with meat.

This is our favorite marinade recipe and is very tasty with shish kabobs.

Chops in Mushroom Gravy

6-8 pork chops
1 clove garlic
1 tbsp butter
2 jars (approx. 4-5 oz each) mushrooms
salt and pepper
1 cup dry sherry
8 oz. can beef broth (or 1 cup water with a beef bouillon cube dissolved in it)
2 tbsp cornstarch mixed with 2 tbsp water

Melt butter in large skillet. Flatten garlic or put through a garlic press to release flavor; sauté in butter. Brown pork chops in butter. Salt and pepper to taste. Remove from skillet to a baking pan.

Drain mushrooms. Put mushrooms, sherry and beef broth in skillet used for pork chops. Bring to a boil and pour over chops.

Bake covered at 350° for 45 minutes. Uncover and continue baking another 15 minutes or until done. Remove chops from the pan. Bring sauce to a boil. Add cornstarch/water mixture slowly to sauce and stir until thickened. Pour over chops.

This is my absolute favorite pork chop recipe and always a hit whenever we have guests.

Cranberry Pork Loin End Roast

1 can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp corn starch
2 tbsp cold water

In medium bowl, mash sauce and stir in sugar, juice, mustard and cloves. In slow cooker, place end roast; pour sauce over. Cover and cook on low 6-8 hours. Remove and keep warm.

Measure out 2 cups of juices from crock pot (or add enough water to make 2 cups). Put in sauce pan, boil on medium-high; combine corn starch and cold water. Stir into gravy. Season with salt and serve with pork.

Great recipe from Jane Dykema. Love those slow cooker recipes!

Honey-Garlic Pork Chops

4 DVF pork chops
1/4 cup lemon juice
1/4 cup honey
2 tbsp soy sauce
1 tbsp dry sherry
2 cloves garlic, minced

Combine marinade ingredients. Reserve a portion of marinade for basting; refrigerate. Pour balance of marinade over chops in heavy plastic bag; seal. Refrigerate 4-24 hours. Prepare grill on low. Remove chops from marinade. Grill chops 12-15 minutes, turning once, and basting occasionally with reserved marinade.

Navy Bean Soup

8 cups hot water
1 lb (about 2-1/2 cups) dried navy beans
2 cups cubed DVF smoked ham
1 ham bone (if desired)
1/4 cup finely chopped onion
bay leaf
salt and pepper to taste

Add beans and water to large pot. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand one hour. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer until beans are tender, about 1-1/2 hours. Add water during cooking time if necessary. Remove ham bone; trim meat from bone and stir into soup. To increase broth consistency, remove 1/4 cup beans, mash and stir back into soup. Salt and pepper to taste. Makes 7 (1 cup) servings.

I highly recommend taking some of the beans out and mashing as recipe calls for.

DUCK RECIPES

Cranberry-Orange Roast Duck

DVF Duck (7-9 lb. Muscovy or two 5-6 lb. Rouens)
2 medium naval oranges, quartered
2 sprigs fresh rosemary
1-1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 t. sugar
1/4 t. ground ginger
2 garlic cloves, minced
2/3 cup orange marmalade

Prick skin of duck(s) well. Place eight orange quarters, 2 sprigs of rosemary and 1/2 cup of cranberries in duck cavity (or divide evenly between two smaller ducks). Tie drumsticks together. Place breast side up on a rack in a roasting pan. In a large bowl, combine the orange juice, broth, soy sauce, sugar, ginger and garlic; mix well. Refrigerate 1/2 cup for the glaze. Pour 1 cup over the duck; sprinkle with the remaining cranberries. Cover and bake at 350 degrees for 45 minutes. Uncover; bake another 45 minutes, basting frequently with the remaining orange juice mixture. (Drain fat from the pan as it accumulates.) Combine the marmalade and reserved orange juice mixture; spread over the duck. Bake, uncovered, for another 20-30 minutes for smaller Rouens or another 60-90 minutes for a larger Muscovy. (You may need to cover the top of the duck during the last period of cooking time if becoming too brown.) Using a meat thermometer, cook until an internal temperature of 170 degrees is reached. Let duck stand for 10 minutes before carving. Discard the oranges, rosemary and cranberries from the cavity.

Deer Camp Duck

8-10 lb duck or two smaller ducks
(1) 14 oz bag seasoned bread stuffing
(2) 4 oz cans mushroom pieces
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/8 cup finely chopped fresh garlic (about 8-10 cloves)
1/2 stick butter
2-3 bay leaves
salt and pepper to taste

Discard liver and simmer neck and giblets in water with bay leaf about 2 hours. Discard bay leaf and save liquid.

Cut up neck meat and giblets and mix into stuffing. Add butter to liquid and simmer until butter is melted.

Mix in onion, celery, mushrooms and garlic to stuffing. Add liquid gradually to stuffing until mixture is moist but not runny.

Season inside and outside of duck with salt and pepper.

Stuff duck with stuffing mixture. Bake any excess stuffing wrapped in foil or in a baking dish the last 1 hour of baking time.

Bake in covered pan with 1 cup of water on bottom for approximately 3 hours at 325°. Uncover pan the last 1/2 hour to brown the duck.

The liquid in pan can be used to make gravy.

TURKEY RECIPES

Orange-Glazed Turkey

1 DVF turkey (12-22 lbs.)
2 t. salt
2 t. pepper
4 t. TOTAL of spices, including dried savory, rubbed sage, thyme and/or rosemary, etc.

2 pears, apples and/or oranges
1 large onion and celery rib, quartered

1/2 cup butter, melted

3/4 cup orange marmalade
3/4 cup orange juice
1 T. honey

In a small bowl, combine the salt, pepper and other favorite spices. Rub 1 tablespoon of seasoning mixture inside turkey cavity. Place the fruit, onion and celery in turkey cavity; tie drumsticks together. Place breast side up in a roasting pan. Combine butter and remaining seasonings; brush over turkey. Bake at 325 degrees for 10 minutes per pound with a foil tent over top.

Meanwhile, combine marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm.

Remove tent of foil. Bake 2-5 minutes per pound longer, until meat thermometer reads 165 to 170 degrees. Brush occasionally with orange glaze during the last 30-60 minutes of cooking time. Cover and let stand 15 minutes before carving. Gravy can be made with the juices (the best gravy ever!!!)

Grilled Apple-Brined Turkey

2 quarts unsweetened apple juice
2-1/2 cups packed brown sugar
1 cup kosher salt
4 ounces fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 quarts cold water
1 DVF turkey (approx. 12-14 lbs.)
2 T. vegetable oil

In a large kettle, combine the first seven ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the marinade to room temperature.

Remove giblets from the turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out a much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate 18-24 hours, turning occasionally.

Prepare grill for indirect heat. Drain and discard brine. Rinse turkey under cold water; pat dry. Rub oil over skin. Skewer turkey openings; tie drumsticks together.

Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect low heat for 1 hour. Tent turkey with foil; grill 1 hour longer or until meat thermometer inserted in the thigh reads 165 to 170 degrees. Remove from heat; cover and let stand for 15 minutes before carving.

Hawaiian Turkey Brine

4 quarts pineapple juice
2 cups brown sugar
1-1/3 cups soy sauce
1 cup light maple syrup
1/4 to 1/3 cup kosher salt
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 T. red pepper, crushed

1 DVF turkey, any size

Combine all ingredients in a large pan. Boil until sugar is dissolved. Place turkey in a large pot (a cooler works very well also!), big enough to fit the turkey and cover with liquid. Pour brine over turkey, adding enough water so entire turkey is submerged. Cover and allow to brine for 1 hour per pound. Remove the turkey from brine, rinse thoroughly with cold water, pat dry. Place turkey in a 325-degree oven. Loosely cover with foil. Roast for approx. 2 hours for a 14-16 lb. turkey, adjusting time as needed based on the size of your turkey. A meat thermometer inserted in the thigh should read 165 to 170 degrees.

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