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Brussels and Bacon

A great side dish for your main course of venison.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Trim outside leaves of Brussel sprouts and place in steamer. Steam until half-cooked and remove. Cut sprout in half and set aside in bowl.
  • 2. In a large skillet/saute pan, heat up olive oil over medium heat. Add bacon and cook until all the bacon starts to crisp.
  • 3. Add Brussel sprouts to the pan and saute them until they start to turn brown.
  • 4. Add Wild Cheff Tuscan Spice Blend, Wild Cheff Shallots, minced garlic and cook for about 1-2 minutes so that garlic and herbs start to flavor the sprouts, stirring frequently. (Add more olive oil to pan if needed during cooking process.)
  • 5. Season sprouts with salt and pepper to taste.
  • 6. Add chicken broth and reduce pan to simmer.
  • 7. Cook until broth reduces and just moistens the sprouts (about 3-5 minutes).
  • 8. Serve with your favorite venison dish.

Instructions

  • 1. Trim outside leaves of Brussel sprouts and place in steamer. Steam until half-cooked and remove. Cut sprout in half and set aside in bowl.
  • 2. In a large skillet/saute pan, heat up olive oil over medium heat. Add bacon and cook until all the bacon starts to crisp.
  • 3. Add Brussel sprouts to the pan and saute them until they start to turn brown.
  • 4. Add Wild Cheff Tuscan Spice Blend, Wild Cheff Shallots, minced garlic and cook for about 1-2 minutes so that garlic and herbs start to flavor the sprouts, stirring frequently. (Add more olive oil to pan if needed during cooking process.)
  • 5. Season sprouts with salt and pepper to taste.
  • 6. Add chicken broth and reduce pan to simmer.
  • 7. Cook until broth reduces and just moistens the sprouts (about 3-5 minutes).
  • 8. Serve with your favorite venison dish.

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