Confetti Omurice!

You may be familiar with the creative recipes by Tasty (a page on Facebook that puts cute, simple, fun recipes up for people to enjoy and try out). I got this recipe from Tasty Japan, and it is so cute and delicious, and it’s definitely worth a try! A picture of my attempt at it is below; it turned out pretty well and tasted delicious! It’s simple and fun, so give it a try yourself!

Ingredients:

·      1 cup cooked jasmine rice

·      ½ small onion, diced

·      ½ boneless chicken breast, diced

·      Soy sauce

·      Worcestershire sauce

·      Ketchup

·      1 tbsp peas

·      1 tbsp carrots, diced

·      1 egg, beaten

·      Seasonings (salt, pepper, garlic powder, onion powder, cayenne, etc.)

***I will be posting a recipe for garlic fried rice soon, so if you’d like to use that instead of the really basic fried rice recipe used here, or you can use your own fried rice recipe!***

Heat a large frying pan to medium-high heat. Add a couple tablespoons of oil to the pan, then add the onions and chicken and fry until the chicken is fully cooked. Add the rice and stir to combine, then add soy sauce, Worcestershire sauce, ketchup, and seasonings to taste. Remove the pan from the stove, fill a small bowl with the fried rice and pack down, then invert the bowl on a small plate to create a small dome of rice.

Bring a pot of water to a simmer. Line another small bowl with plastic wrap, add the beaten egg, peas, and carrots, bring up the sides of the plastic wrap and secure shut with a rubber band. You should now have a small pouch with the egg and vegetables well secured. Place the pouch in the simmering water and move it around in the water gently to cook for 5-7 minutes. Remove from the heat and gently cut and remove the plastic wrap around the egg bundle, and place the bundle gently on top of the rice dome. And now you are all set! 

Pork-Apricot Skillet

Hello~! So the last few recipes were desserts, so this recipe will be a simple and delicious entrée! Today’s will be a perfect autumn recipe, Pork Apricot Skillet! This recipe requires little ingredients, time, and preparation; what could be better? Oh yeah, it tastes amazing!!! So enjoy and have fun cooking and eating!

Ingredients:

·      8 oz dried apricots

·      1.5 cups boiling water

·      2 lbs boneless pork tenderloin, cubed

·      1 small yellow onion, chopped

·      1 tbsp soy sauce

·      ¼ tsp pepper

·      Seasonings (cayenne, white pepper, onion powder, whatever you’d like to add)

Pour the water over the apricots to soak them. Set aside. Brown the pork cubes and onion in a large frying pan in oil over medium-high heat. Add the soy sauce, pepper, apricots, and ½ cup apricot-soaking liquid to the frying pan, and cover the frying pan. Lower the heat and simmer for 45 minutes, adding more liquid to prevent sticking. Serve with rice, noodles, or mashed potatoes, and enjoy! Yum~!

Kitchen Hacks Part VI

Happy Sunday! Today's post is another Kitchen Hacks! I hope you find all of these tips as helpful as I am! Enjoy~

1.     Need to chop up herbs? An efficient way to do this is to either roll up the leaves into small rolls and chop thinly, or secure a rubber band around a cluster of them and then begin chopping!

2.     How to create the perfect chocolate curls: wrap the chocolate bar in plastic wrap and rub the palm of your hand on the surface of the chocolate, then unwrap and use a vegetable peeler running towards you.

3.     If you have a bowl too small for a double boiler when melting chocolate, place a heatproof colander over the pot of boiling water, and set your small bowl with chocolate in the colander. Problem solved!

4.     Making zesting citrus easier by freezing the fruit for 30 minutes and then zesting.

5.     Want to easily steam a bunch of corn on the cob? Cut up two medium onions into 1-inch slices, separate into rings, and arrange them on the bottom of a large roasting pan. Fill the pan with 1-inch water and place the shucked ears of corn on top of the onions, cover with aluminum foil, and seal tightly. Set the pan over two burners and steam over high heat for about ten minutes, or until tender.

Pear Custard Pie

I hope you enjoyed the previous pear dessert recipe! While that one was a fragrant cake, this recipe is a pie with a warm custard filling! So welcome to the Pear Custard Pie recipe! This recipe is much more easy than the other one (less ingredients, less time spent), but in no way does it lack in flavor! So enjoy!

Ingredients:

·      9-in unbaked pie crust

·      5 cups pears, peeled and sliced

·      2 eggs

·      1 cup sugar

·      ¼ cup flour

·      ¼ cup softened butter

·      1 tsp vanilla extract

Preheat the oven to 450F. Place the rolled-out pie crust in a pie pan, and place the pear in the pie crust. Beat the remaining ingredients with an electric mixer until fluffy and pour into the pie crust. Bake for 10 minutes, reduce the heat to 350ºF, and continue to bake for 30 minutes until the pie is set. Remove from the oven and serve with whipped cream!

Upside-Down Pear Gingerbread

I love pears. I absolutely love pears. But I DEFINITELY don’t get to eat enough of them because they go bad fairly quickly. And I never get to work with them in the kitchen (that’s mainly because I’ll eat them before they end up being used). So I’ve decided that my next two recipes will be pear recipes! Today’s is Upside-Down Pear Gingerbread! This is a beautiful dessert with strong flavor, and it leaves a warm feeling in your stomach when you’ve finished eating. It’s yummy and simple, so what better reason is there to give this recipe a try?

Ingredients:

·      ¼ cup brown sugar

·      2 tbsp granulated sugar

·      1 tbsp butter, melted

·      1 tbsp water

·      2 ripe pears, peeled, cored, and sliced

·      1 cup flour

·      ½ cup whole wheat flour

·      1 tsp baking soda

·      1 tsp ground ginger

·      ½ tsp ground cinnamon

·      ¼ tsp ground nutmeg

·      ¼ tsp ground allspice

·      ¼ tsp salt

·      1/3 cup butter, softened

·      ½ cup brown sugar

·      1 egg

·      ½ cup molasses

·      ½ cup buttermilk

Preheat the oven to 350ºF. Combine the ½ cup brown sugar, granulated sugar, melted butter, and water in a baking dish. Arrange the pear slices on top of the sugar mixture. Combine the flours, baking soda, ginger, cinnamon, nutmeg, allspice, and salt in a separate bowl and set aside. Beat the softened butter and ½ cup brown sugar until light and fluffy. Add the egg and beat for a minute longer. Alternate adding the molasses and buttermilk with the dry ingredients to the creamed mixture. Pour the final combined mixture over the pears in the baking dish. Bake for 30-35 minutes. Remove from the oven and cool for a few minutes, turn over onto a platter, and serve with whipped cream!

Hearty Broccoli Soup~

I hope everyone had a happy Thanksgiving! As it gets colder and colder, we all end up craving more comfort foods that make us all fuzzy and warm inside. And in my opinion, what does that better than a thick soup? So in honor of this crisp autumn weather, here’s a yummy broccoli soup recipe! I made this recipe over Thanksgiving break. It is rich, filling, and full of delicious flavor! So give this recipe a shot, and I guarantee that you won’t be disappointed!

Ingredients:

·      2 cups diced potatoes

·      1 cup chopped onions

·      1 cup carrots, thinly sliced

·      ½ cup minced celery

·      1 cup water

·      2 cups chopped broccoli

·      4 cups milk

·      2 chicken or vegetable bouillon cubes

·      1 tsp Worcestershire sauce

·      1/3 cup flour

·      1 cup sharp cheddar cheese, shredded

Cook the potatoes, onions, carrots, celery, and water in a large pot for about 5 minutes over medium-high heat. Add the broccoli and cook for an additional 5-10 minutes. Add 3 cups milk, bouillon cubes, Worcestershire sauce, and salt and pepper and bring to a boil. Place the remaining cup of milk and flour in a small bowl and whisk until smooth. Stir the mixture into the soup and cook until just thickened. Turn off the heat on the stove and add the cheese, and stir until melted. Use an emulsifier or a blender to blend the soup until smooth, serve in bowls, and enjoy!!!

Kitchen Hacks Part V

Happy Monday! I don't think I've ever said this, but thank you to those that take a look at this blog! I started doing it for fun about a year and a half ago because I really enjoy cooking/baking, and I'm really thankful towards those that check it out! Plus the views really help motivate me to find and try out new recipes as well as experiment with useful tips when being in the kitchen. So thanks! ^_^ And without further ado, here's Kitchen Hacks Part #5!

1.     When you need to open a new stick of butter, place it on the butter dish and slice into tablespoons using the markings on the wrapper as a guide. This way you don’t have to keep slicing butter in the middle of cooking, and precut tablespoons of butter soften faster than the full solid stick of butter.

2.     You can cut butter cubes easily by taking maximum 4 tablespoons of butter and slicing using an egg slicer.

3.     If you want to butter toast but forgot to leave the butter out to soften, use a vegetable peeler to create thin ribbons that can easily be used to butter toast!

4.     Place your cheese grater with the cheese in a large plastic bag and grate away without getting your hands dirty and preventing flyaway pieces.

5.     You can create your own vertical roaster by taking a bundt, or tube, pan by taking your seasoned poultry and sliding it onto the center post with the legs facing downward so the poultry is vertical.

Chocolate Truffles~

So here’s the story: during fall break one of my best friends and I decided to make chocolate truffles, but we wanted to follow a simple recipe, so we used one we found from BuzzFeed. Big mistake; the truffles did not turn out well at all. One of them didn’t thicken, so we tried adding flour, so it just tasted like sweet flour, and the other never solidified. Oh well, we tried and had fun, so no loss, but it prompted me to try a different recipe out. So here are some delicious chocolate truffles coming your way~

Ingredients:

·      10 oz bittersweet chocolate, chopped

·      3 tbsp butter

·      ½ cup heavy cream

·      1 tbsp light corn syrup

·      ½ cup Dutch process cocoa

·      8 oz semisweet chocolate, chopped

Place the 10 oz chocolate and butter in a double boiler and heat gently for a couple minutes. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Pour the cream mixture over the chocolate mixture and let stand for a couple minutes. Stir the mixture gently until all the chocolate is melted and the mixture is smooth and creamy. Pour the mixture into a glass baking dish and chill in the fridge for an hour. Using a spoon, scoop the chocolate onto a sheet pan lined with parchment paper and chill for an additional 30 minutes. Place the cocoa powder on a plate, and melt the 8 oz chocolate in a small saucepan (do NOT let the temperature exceed 94ºF). Remove the truffles from the fridge, shape into balls, and roll the balls in melted chocolate and then dust with cocoa powder. Place the truffles back onto the parchment paper pan and chill in the fridge for at least an hour. There are your beautiful chocolate-y truffles!

Kitchen Hacks Part IV

And here is Part 4 of the Kitchen Hacks series! I hope these are helping you out; I know they definitely are for me! They are super clever and fun tricks that are easy to apply. And honestly, there’s enough to worry about while you’re cooking, so having some tricks makes everything so much more manageable and fun!!!

1.     Don’t want garlic smell all over your fingers? Crush your garlic by placing the garlic in a plastic bag and whacking it with a rolling pin!

2.     If you have stains on your cutting board, blot distilled white vinegar with a sponge on the surface and rinse with hot, soapy water.

3.     To remove burnt-on food from pots and pans, fill said item with 2 inches-tall water and add ¼ cup baking soda and ¼ cup distilled white vinegar. Bring to a boil and let it boil for 15 minutes. Turn off the heat and let it cool to room temperature. Drain and wash like usual.

4.     Want to organize the lids for pots and pans? Use a metal file sorter to load the lids up. Now you can see each lid and its size, and it’s not just a giant pile in a drawer.

5.     If you need some extra counter space, place a cookie sheet or cutting board over an open drawer.

Healthy Dessert and Breakfast Dish – Parfait Tart

To pair with the lovely meal I made for my family during fall break in October, I created a healthy parfait tart so that it wouldn’t be too sweet and there would be plenty of healthy aspects to it so my grandparents wouldn’t feel guilty partaking. It’s simple and delicious, and can be eaten for dessert after a big meal, or for breakfast the next day!

Ingredients:

·      1.5 cups oats

·      1 cup finely chopped walnuts

·      1 tbsp sesame seeds

·      5 tbsp coconut oil, melted

·      1/4 cup honey

·      1 tsp vanilla extract

·      1/2 tsp cinnamon

·      2 cup greek yogurt, vanilla or plain

·      Assortment of fruits for decoration

Preheat the oven to 325ºF. Combine the oats, walnuts, sesame seeds, coconut oil, honey, and vanilla extract in a bowl. Press the mixture into a tart pan and spread it evenly throughout the pan and up the sides. Bake for 15 minutes or until golden, and once you remove it from the oven use a spoon to press the mixture back down and up the sides again. Allow the crust to cool completely. Fill the crust with the yogurt and decorate with fruit, and you’re all set!

Kitchen Hacks Part III

Here is Part 3 of the Kitchen Hacks series! If you have any tricks that you’ve used while in the kitchen, comment below and let me know what you use! I’d love to learn more ideas, and I’ll definitely give you a shout-out too ^_^

1.     If you have two glass containers stuck together, you can release them easily by placing ice cubes in the top and resting the bottom in warm water. The temperature difference allows the two to eventually slide apart.

2.     Group similar products in the fridge in their own labeled bins. This way you’ll know exactly where to go in the fridge when you’re looking for specific items.

3.     Label all your leftovers with what’s in it and the date you made it so you know when it goes bad without the upset stomach to show for it ^_^

4.     If you want to keep your small thermometer in the pot without having to hold it for an extended period of time, attach a large metal binder clip to the side of the pot and slip the thermometer through the metal loops, and now you have a thermometer holder!

5.     You can prevent dirtying a cutting board just to cut a banana by pealing only half the banana length-wise, leaving a strip of the peal down the length. Set the banana down on the skin-side and slice the banana.

Kitchen Hacks Part II

Hello! I hope last week’s Kitchen Hacks was helpful! When I discovered these tips and tricks in the kitchen, I was blown away! These ideas are ways to make your time in the kitchen easier and more fun, so make the most of them!

1.     To prevent a flour cloud from coating your counter when using a stand mixer, drape a very damp, clean towel over the mixer, shielding the bowl from view.

2.     Don’t like when you pour liquid out of a bottle and it runs down the side of the bottle, making it sticky?  Wrap a band of paper towel around the bottle and secure with a rubber band. The paper towel catches the drips, and you can just discard it when it gets dirty!

3.     Have a big pot of threateningly hot boiling liquid? To prevent it from continuing to heat, you can move it off the hot burner onto another one, but if you throw a couple ice cubes in, you can drop the temperature quickly enough that the boiling stops fairly quickly and the ice cubes won’t dilute the taste too much.

4.     To get the residual soft, sticky cheese off your cheese grater after use, rub hard, stale bread crust over the dirty grater to remove most of the cheese. Rinse with hot, soapy water and you’re all set!

5.     Sometimes a small zester/grater with all its small grates can be hard to clean, but a toothbrush can get in there and clean it off well for you!

Corn, Basil, Tomato Risotto

Hello hello hello! When I went home last weekend for fall break, I decided to make a big meal for my family (father, mother, sister, and grandparents). I made my stuffed cabbage recipe, homemade brioche (coming soon!), and a corn, basil, tomato risotto. This risotto is mostly vegetarian (or filly if you use vegetable broth) and healthy, and it has a very gentle flavor. My family, especially my healthy mother and grandmother, really appreciated this dish, and if you’d like something gentle on the stomach, healthy, and filling, give this a try!

Ingredients:

·      1 cup ripe tomatoes, seeded, peeled, diced

·      2 tbsp chopped fresh basil

·      1 tbsp lime juice

·      ¼ tsp salt

·      5 cups chicken, or vegetable, broth

·      2 cups corn kernels

·      2 tbsp butter

·      ½ cup chopped scallions

·      1.5 cups Aborio rice

·      Grated Parmesan cheese

Toss the tomatoes, basil, lime juice, and salt together in a small bowl. Bring the broth to a simmer in a medium-sized pot over medium heat. Puree 1 cup of the corn kernels in a food processor. Heat the butter in a large saucepan over medium heat, add the scallions, and stir until translucent. Add the rice and stir to coat in butter. Add 1 cup broth and cook while stirring over medium-low heat until the stock has been fully absorbed. Add the remaining broth, ½ cup at a time, reserving ½ cup broth for a bit later. Cook each addition until the liquid is almost completely absorbed before adding the next addition. Continue to cook until the rice is almost tender. Stir in the pureed corn and last ½ cup stock, and cook until the rice is al dente. Stir in the remaining corn kernels and tomato mixture, season with salt and pepper, sprinkle with Parmesan cheese, and enjoy!

Kitchen Hacks Part I

It’s Monday! Even though Mondays can get people down, stay positive as much as you can! So I’ve decided to alternate doing recipes and fun kitchen hacks every week; this way the blog posts aren’t always the same format. So today will be the first Kitchen Hack post! I hope this series of posts benefit you! ^_^

1.     If you have lingering food stains on your hands (ie. red beets), rub a bit of whitening toothpaste with peroxide on the stains, and rise clean with hot, soapy water. If you want to avoid the stains altogether, put a bit of vegetable oil on the hand handling the staining food.

2.     If there’s a strong smell lingering on your hands (ie. from garlic, onions, fish), rub your hands with a few tablespoons of mouthwash and lemon juice.

3.     Have a kitchen that stinks after cooking strong-smelling foods? Simmer 2 tablespoons of ground cinnamon in 2 cups of water until the bad odor is replaced with the cinnamon smell!

4.     To make sure your kitchen sponges air-dry fully (which they can’t do well lying face-down), create a stand for the sponge by taking a large binder clip, clipping it to the short-end of the sponge, and bring the arms of the clip up and around to the sides of the sponge.

5.     If you want to clean off tough, baked-on good on glass baking dishes, try dishwasher fluid and a crumpled aluminum foil ball!

6.     To ensure you always have clean tools at the ready, even if you’ve used the one you need and it’s dirty, keep a cup of hot, soapy water by your workbench. This way you can put the used utensils in the cup, and if you need to use them again, take them out of the cup and rinse lightly with water, and you’re all set!

7.     If you don’t want to clean your kitchen surfaces with chemical-filled cleaners, fill a spray bottle with equal parts white vinegar and water and use that instead!

8.     To safely remove vacuum-sealed foods from their packaging, cut a large X in the plastic, pull the corners away from the center of the X, and remove the food inside.

9.     No matter what, even if you try to cook it separately for longer, do NOT reuse marinade that’s been with raw meat. If you want to use the same sauce, just save some on the side before you marinade the meat.

10.  If you don’t enjoy scraping burnt muffin remains of the pan, wrap the entire muffin tray in aluminum foil, cutting holes where the muffin indents are. Put paper or foil liners in the indents, and bake away!

Soufflé Omelet – A Fluffy, Airy Omelet with Spicy Tomato Sauce

Being in college with not-so-good food, I decided to make some of my meals while I’m up here! I wanted to come up with something simple with not too many ingredients, and I decided to try something like a soufflé omelet! I had seen this before, but I wanted to try my own version of it. So my soufflé omelet will be paired with a spicy, onion, creamy tomato sauce. I experimented a lot with this recipe, so I’ll give you rough measurements, but as always, adjust the measurements to suit your tastes!

Ingredients:

·      2 eggs, separated

·      1 medium yellow onion

·      1 cup tomato sauce (store-bought is fine, but feel free to make your own!)

·      ½ cup + 3 tbsp whole milk

·      1 tbsp onion powder

·      ½ tsp cayenne

·      1 tsp garlic powder

·      Salt

·      Black pepper

Heat the tomato sauce in a small pan over low heat and add the ½ cup whole milk, onion powder, cayenne, garlic powder, and salt and pepper to taste.

Whisk the egg yolks, 3 tbsp whole milk, ½ tsp salt, and ½ tsp pepper together. Whisk the egg whites with a clean beater until stiff peaks form. Slowly pour the egg yolk mixture into the whites while whisking constantly until fully combined. Heat a small frying pan with 1 tbsp oil over medium-low heat. Pour the egg mixture into the pan, cover with a lid, and steam until the top of the soufflé omelet has just set. Fold the omelet in half and slide it onto a plate. Quickly pour the tomato sauce along the side of the omelet, and you’re all done! Make sure you eat it immediately because the omelet will start to deflate quickly!

Juicy Stuffed Cabbage with Pork and Chicken

I. Love. This. Dish. It is juicy, tender, flavorful… Enough said. This is another recipe from my CIA experience, and this one doesn’t need a large introduction because it is just so good!

Ingredients:

·      3 savoy cabbage heads

·      1 tbsp butter

·      1 cup diced onions

·      1 tbsp minced garlic

·      2 eggs

·      2.5 cups (about 22oz) ground pork

·      1.5 cups (about 11oz) ground chicken

·      ¼ cup heavy cream

·      3 tbsp bread crumps

·      3 tbsp chopped rosemary

·      2 tbsp ground caraway seeds

·      2 tbsp salt

·      2 tbsp canola oil

·      1 cup red pearl onions

·      1 cup white pearl onions

·      1 cup diced carrots

·      1 cup diced celery

·      1 cup diced onion

·      4 minced garlic cloves

·      Salt to taste

·      Black pepper to taste

·      1 tbsp tomato paste

·      1 cup red wine

·      4 cups chicken stock

·      2 cups veal stock

·      1 tsp caraway seeds

·      2 bay leaves

·      ½ bushel thyme (about 10 stalks)

·      2 tbsp softened butter

1.     Peel the leaves from the cabbages, discarding the tough dark, outermost leaves and the pale inner yellow leaves, reserving ONLY the pale green middle leaves.

2.     Bring a large pot of salted water to a boil and blanch the middle leaves until tender, 6-7 minutes, then transfer to an ice bath, shock, and drain.

3.     In a medium-sized sauté pan, melt the 1 tbsp butter over medium-low heat, and add the 1 cup diced onions and 1 tbsp garlic and sweat until tender, about 3-4 minutes.

4.     Remove from the heat and allow to cool on the side.

5.     In a large mixing bowl, beat the eggs, add the cooled onions and garlic, ground meats, cream, bread crumbs, rosemary, 2 tbsp caraway, and 2 tbsp salt.

6.     Mix thoroughly to combine. Divide the mixture into 8-10 sections, roll each section into a ball, and then wrap each ball in a blanched cabbage leaf.

7.     Refrigerate the balls for an hour.

8.     Heat 2 tbsp canola oil in a large saucepan over medium-high heat. Just before the oil begins to smoke, add the pearl onions, carrots, celery, onions, and garlic, and season with salt.

9.     Sauté for about 3 minutes until the vegetables start to brown, then add the tomato paste and sauté for another couple minutes.

10.  Deglaze with the red wine, cooking until the pan is almost dry, then add the stocks and bring to a boil.

11.  Strain, reserving both the vegetables and the stock.

12.  Return the stock to the pan and add the caraway, bay leaves, and thyme, reduce the heat to medium-low and simmer for 45 minutes until thickened. Season with salt and pepper to taste.

13.  Preheat the oven to 400ºF and brush a roasting pan with the 2 tbsp butter.

14.  Remove the stuffed cabbage from the fridge and place the balls in the roasting pan and scatter the vegetables around them.

15.  Add the reserved liquid, cover with parchment paper, and place in the oven. Roast for 20 minutes.

16.  Remove the parchment paper and return to the oven, basting every 5 minutes for 25 minutes until the stuffing in the cabbage is cooked and the tops are golden.

17.  Serve the stuffed cabbage with the cooking liquid and vegetables, and enjoy! ^_^

Roasted Venison Loin with Wild Huckleberry Sauce

So I’ve definitely done plenty of entrée meals these past couple of weeks, but I will definitely put up a baking/dessert recipe soon! But warning you now, the next few will be cooking-based ones. Sorry in advance! But if you’d like some old dessert recipes, check out some of my older recipes! This recipe is venison with a beautiful huckleberry sauce! Many people are hesitant to eat deer (I am as well most of the time), but I really enjoyed this recipe because the venison we got was high-quality, and its flavor perfectly complimented the huckleberry

Ingredients:

·      1 venison loin

·      Salt

·      Pepper

·      1 small onion, chopped

·      1 carrot, chopped

·      1 small celery stalk, chopped

·      3 cups huckleberries

·      2 tbsp AP flour

·      2 cups apple cider

·      2 tbsp red wine vinegar

·      4 cups brown veal stock

·      Salt

·      Pepper

·      Butter

·      Parsley

Preheat the oven to 350ºF. Pat dry and season the venison with salt and pepper. Heat some oil in a large pan over medium-high heat, add the venison, and sear for a minute on each side. Remove the pan from the heat, place the venison on a wire rack over a sheet pan, and place the venison in the oven until the internal temperature of the venison reaches 128ºF, about 15-20 minutes. Remove from the oven and let the meat rest. While the venison is roasting, pour off all but 2 tbsp of the fat from the pan, add the onions and carrots to the pan over medium-high heat, sauté until caramelized, then add the celery and cook until softened. Add 2 cups huckleberries and 2-4 tbsp butter and cook until soft. Sprinkle the flour into the pan and cook for 2-3 minutes. Add the cider to deglaze the pan and cook while stirring frequently until it has reduced to a thick marmalade. Stir in the vinegar and cook for 2-3 minutes, add the stock, and bring the mixture to a boil until reduced, about 20-30 minutes. Strain the sauce into a clean saucepan, bring the sauce to a boil, skim off any fat/scum, and add salt and pepper to season. Slice the venison and place on a heated platter. Spoon a bit of sauce over the meat and sprinkle the plate with the remaining 1 cup huckleberries and some chopped parsley. Enjoy!!!