iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tortilla Soup

Ingredients:
1 4-pound chicken
1 onion, quartered
1 carrot, peeled, chopped
5 garlic cloves, smashed
2 dried chipotle chiles
1 jalapeño (with seeds), halved lengthwise
7 cilantro sprigs
3 tablespoons (or more) fresh lime juice
Kosher salt and freshly ground black pepper
Vegetable oil (for frying)
5 corn tortillas, cut in 1/2"-thick strips
2 ears of husked corn, or 2 cups frozen, thawed corn kernels
Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta
Ingredient info: Look for chipotle chiles at specialty foods stores and Latin markets.
A deep-fry thermometer

Instructions:
Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
Transfer chicken to a plate. Strain broth into another large pot. Return chiles to broth, if a spicier broth is desired; discard remaining solids. Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.
Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour. Discard sprigs and chiles, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth. DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.
Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 350°F-360°F. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)
Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco.
Bacon-Infused Carolina Fish Muddle

Ingredients:
1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2" cubes, or thick-cut bacon, sliced into 1/2" strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2" cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1"-2" pieces
1 pound black or red grouper fillet, cut into 1"-2" pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley

Instructions:
Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.
Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10-15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.
Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.
Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.
Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.
French "Peasant" Beets

Ingredients:
4 to 6 beets with greens (I like a mixture of golden and red beets)
1 bunch Swiss chard, rinsed and dried
3 tablespoons unsalted butter
1 shallot, minced
Salt and freshly ground black pepper
2 tablespoons white wine (Muscadet is my preference)
1/2 pound Bucheron (at room temperature), cut into 4 wedges
Crusty peasant-style bread (warmed in the oven)

Instructions:
1. Scrub and peel the beets. Remove the greens, wash and dry them, and chop coarsely. Set the greens aside in a large prep bowl. Slice the beets into 1/4-inch rounds.
2. Remove the ribs from the Swiss chard and coarsely chop the ribs. Toss the leaves and ribs into the bowl with the beet greens.
3. In a large sauté pan, melt the butter and sauté the shallot over medium heat until softened.
Add the beet rounds to the shallot-butter mixture. Toss in a pinch of salt and crack some pepper over the beets. Reduce the heat and sauté the beets, turning to ensure even cooking, until the beets are beginning to glaze and become tender, about 15 minutes.
Add the beet greens, chard, and chard ribs and sauté for about 5 minutes, then add the wine and cover. Cook until the greens are wilted, adding 2 tablespoons water if necessary. Allow the liquid to be mostly absorbed into the greens. Adjust the seasonings.
Scoop the greens and beets into a shallow bowl. Serve with a generous wedge of Bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.
To find the right cheese, Amy N‐B said: "Nice grocery stores (such as Wegmans and Whole Foods) usually have it, and any good cheese counter should have it. It can be spelled Boucheron, Bucherondin, or Boucherondin. All will do the trick."
Amy Nichols‐Belo is a cultural anthropologist from Richmond, Virginia.
Her favorite entertaining tip: "When hosting an event where guests will be contributing dishes or beverages, provide a theme (tapas, sixties hors d'oeuvre, Latin) to avoid a meal that's more 'church basement potluck' than party."
Here's her blog: Amy Cooks and Brad Does the Dishes (www.amycooksbraddoesthedishes.blogspot.com).
deensiebat: "Made this last night and loved it. I had fallen into a rut of always making beets the same way—wedges parboiled, then roasted, greens reserved for later. Nice to have a new all‐in‐one method, with a sweet result."
romanolikethecheese: "Droplets of good balsamic vinegar on top set this dish up from good to really good!!"
Peach Pie

Ingredients:
1 batch butter crust pie dough
5 to 6 cups peeled and sliced fresh peaches (see tip)
1 teaspoon lemon juice
1/2 cup dark brown sugar, or as desired
1/4 cup sugar
1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
1/4 teaspoon vanilla extract, optional
3 tablespoons cornstarch, potato starch, or flour
3 tablespoons butter

Instructions:
1 Preheat the oven to 350°F.
2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
Add the top crust and make slits for the steam to escape.
Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
Pink Greens

Ingredients:
1 large bunch beet greens, 2 teaspoons chopped garlic, 1 shallot, chopped, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon olive oil, 1/2 teaspoon coarsely ground black pepper, 2 teaspoons sugar, 1/4 teaspoon salt, 2 teaspoons sherry vinegar

Instructions:
1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.
2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
4. Just before serving, pour the vinegar over the greens. Serve and enjoy!
If you double the amounts as we did, so that it serves 4 people, add vinegar to taste. Twice the amount may be too much. You could use the same technique with spinach, arugula, chard, or any other dark leafy green.
Marissa Grace Desmond and her husband, Ian Kaminski‐Coughlin, live in Cambridge, Massachusetts. Their favorite entertaining tip: "For dinner parties, we share online spreadsheets with our guests, so everyone can see who has responded. It also makes it much easier to coordinate who is bringing what and whether or not we need more wine!"
Alli51: "This recipe would work great for various types of Asian greens (which I typically just cook with a bit of oil, kosher salt, and some soy/fish sauce and maybe some chicken broth). This will be much more interesting!"
Carrot Cake

Ingredients:
1 pound carrots (6 or 7 large carrots), peeled
2 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
"1 1/2 cups confectioners sugar", 1/2 cup packed dark brown sugar
1 1/4 cups vegetable oil
4 eggs
lightly beaten

Instructions:
1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.
2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine.
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean.
5 Cool completely, then frost cream cheese frosting.
Tailgaters' Favorite Stew

Ingredients:
6 slices bacon (about 4 oz/125 g)
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp cracked black peppercorns
2 lbs stewing beef, trimmed, cut into 1-inch (2.5 cm) cubes and patted dry
2 onions, finely chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
2 bay leaves
1/2 tsp freshly grated nutmeg
Grated zest and juice of 1 orange
1 1/2 cups barley (see tips) rinsed and drained
1 can (5 1/2 oz/156 mL) tomato paste
1 cup dry red wine
2 cups beef broth
1 cup water
1/4 tsp cayenne pepper
Medium to large (3 1/2 to 5 quart) slow cooker

Instructions:
1. In a skillet, cook bacon over medium-high heat until crisp. Drain on a paper towel and crumble. Cover and refrigerate until ready to use. Drain off all but 2 tbsp (30 mL) fat from pan, reserving remainder.
2. On a plate, combine flour, salt and peppercorns. Dredge beef in mixture until coated, discarding any excess. Add beef to pan, in batches, and cook, stirring, until lightly browned, about 4 minutes per batch, adding more bacon drippings between batches if necessary. Using a slotted spoon, transfer to slow cooker stoneware as completed.
3. Reduce heat to medium. Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, bay leaves, nutmeg and orange zest and cook, stirring, for 1 minute. Add barley and tomato paste and stir well. Add wine, bring to a boil and boil for 2 minutes. DO AHEAD: Complete Step 3, heating 1 tbsp (15 mL) oil in pan before softening the vegetables. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.
4. Transfer to stoneware. Add broth and water and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Discard bay leaves. Stir in reserved bacon, orange juice and cayenne. Cover and cook for 10 minutes to meld flavors.
Two-Bean Turkey Chili

Ingredients:
4 cups cooked pinto beans (see tips)
1 tbsp oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 cloves garlic, minced
1 tbsp ground cumin (see tips)
2 tsp dried oregano
1/2 tsp cracked black peppercorns
Zest of 1 lime
2 tbsp fine cornmeal
1 cup chicken or turkey broth
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
2 cups frozen sliced green beans
1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can (4 1/2 oz or 127 mL) diced mild green chiles
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Medium to large (31⁄2 to 6 quart) slow cooker

Instructions:
1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus

Ingredients:
1 (1 1/2-pound) porterhouse steak (1- to 1 1/4-inches thick)
"2 teaspoons black peppercorns, coarsely crushed (see Cooks Notes)", 2 teaspoons kosher salt
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into tablespoon pieces, divided
3 garlic cloves, crushed
2 (4-inch) sprigs fresh rosemary
5 sprigs fresh thyme
1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
1 cup low-sodium chicken broth
ovenproof 12-inch heavy skillet

Instructions:
Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.
Fennel and Radicchio Salad with Olive Vinaigrette

Ingredients:
2 teaspoons Dijon mustard
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped pitted Kalamata olives
1 medium fennel bulb (3/4 pound)
4 ounces radicchio or Treviso, leaves torn into smaller pieces
1/4 cup basil leaves, torn if large
1 tablespoon chopped chives (optional)
Mandoline or other adjustable blade slicer

Instructions:
Whisk together, mustard, lemon juice, oil, and 1/8 teaspoon pepper in a large bowl until well blended. Stir in olives.
Trim fennel bulb and remove tough outer layer. Halve bulb lengthwise, then thinly slice lengthwise using mandoline.
Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated. Season with salt and pepper.
Peppery Horseradish Mashed Potatoes

Ingredients:
1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces
2 teaspoons kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
2 tablespoons bottled horseradish
drained

Instructions:
Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.
Roasted Mushrooms with Spicy Breadcrumbs

Ingredients:
12 ounces mixed mushrooms (such as cremini, white button, portabella, king trumpet, and oyster)
3 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
2 tablespoons unsalted butter, cut into tablespoon pieces
1 cup coarse fresh breadcrumbs (from 2 slices white bread)
1 tablespoon fresh thyme leaves, chopped
1/4 to 1/2 teaspoon hot red pepper flakes
1 tablespoon chopped fresh parsley

Instructions:
Preheat oven to 450°F with rack in middle.
For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.
Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.
To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.
Lemon Blinis with Caviar and Scallion Crème Fraîche

Ingredients:
1/3 cup crème fraîche or sour cream
2 tablespoons very thinly sliced scallions, divided
3 tablespoons whole milk
1 large egg
2 teaspoons grated lemon zest, divided
1/4 cup buckwheat flour
1/4 teaspoon baking powder
1/4 teaspoon sugar
Pinch of salt
2 tablespoons unsalted butter, divided
"2 ounces caviar
such as trout caviar or salmon roe (see Cooks Notes)"

Instructions:
Stir together crème fraîche and 1 tablespoon of the scallions.
Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
Melt half of remaining butter in a large nonstick skillet over medium-low heat.
Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.
Mexican Chocolate Tart with Cinnamon-Spiced Pecans

Ingredients:
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream

Instructions:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.
Slow-Cooked Venison

Ingredients:
1 4-pound venison shoulder, Salt, Freshly ground black pepper, 1/4 cup bacon drippings, 2 onions, diced, 1 carrot, peeled and diced, 1 stalk celery, diced, 1/4 cup flour, 1 12-ounce can diced tomatoes, 1/2 cup dried porcini or chanterelle mushrooms, 2 cloves garlic, crushed, 3 cups beef broth, 1 cup red wine, 1 sprig fresh thyme, 1 sprig fresh rosemary, 2 bay leaves, Dash of sugar

Instructions:
1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.