Ingredients

• Butter or yellow margarine – 100g (3 1/2 oz)
• Salt – 1/4 tsp
• Plain flour – 400g (14 oz)
• White margarine or lard – 100g (3 1/2 oz)
• Cold water – to mix

Directions

Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.

Ingredients

• 3 steaks
• 6 teaspoons olive oil
• 3 cloves of garlic, minced
• Kosher salt
• Ground pepper

Directions

1. Rub 2 teaspoons olive oil, 1 minced garlic clove, salt, and pepper into each steak.
2. Allow to sit at room temperature for about an hour so the marinade penetrates the steaks.
3. At medium-high heat, grill your steaks for about 5 minutes on each side, or until they’re about 130-140 degrees F.

Ingredients

• 1/4 teaspoon hickory smoked salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon fajita seasoning
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon paprika
• 1/2 cup vegetable oil
• 1/4 teaspoon salt
• 1/2 teaspoon dried crushed red pepper

Directions

Mix all ingredients in a large zipper bag.

Add 2 to 3 pounds of venison steaks.

Shake bag until meat is fully coated with the rub.

Let steaks stand for 5 to 8 hours.

Boil or grill steaks as desired.

Serve and enjoy!

Good Morning West Virginia and Eyewitness News at Noon Recipes

Ingredients

• 1 C. boiling water
• 6 T. butter
• 1 C. sugar
• 2 2/3 C. nonfat dry milk

Directions

Blend thoroughly. Store in the refrigerator for 1 week

Ingredients

• 2 teaspoons instant minced onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cornstarch
• 1/2 teaspoon crushed dried red pepper
• 1/2 teaspoon instant minced garlic
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin

Directions

This makes a hot and spicy mix. If you prefer a milder mix, reduce the red pepper. Combine all ingredients in a small bowl and mix until evenly distributed. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Store in cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons of Taco Seasoning Mix.