Kelly Kopicki Williams Profile - (10447238)

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Kelly Kopicki Williams

Kelly Kopicki Williams
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Member Since: Jun. 2008
Cooking Level: Not Rated
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Recipe Reviews 12 reviews
Slow Cooked Teriyaki Venison
I'm not a big venison fan, but since I'm married to a hunter, I need to find ways to eat it. This was very good! I always marinate/defrost my venison in coffee to remove the gamey flavor and did that for about 48 hours prior to cooking this. I made the recipe as directed adding 1 sliced Vidalia onion and 1 clove of chopped garlic. I only cooked it for about 4.5 hours but it was still over done. Next time, I would not cook it more than 3 hours. The flavor was great though and our kids didn't know it was venison at all. I will definitely make again but cook less time.

1 user found this review helpful
Reviewed On: Sep. 5, 2012
Strawberry Muffins
I am giving the recipe 5 stars, based upon the way I made it. I scaled the recipe up to 24 servings (which actually yielded 32 good sized muffins). I substituted coconut oil for canola oil, used a combination of skim and 2% milk, 5 cups of KA White-Wheat flour (vs 5 1/4 c in the recipe), 1 c of white sugar (vs 1 1/2 c in the recipe). I also added 2 t of vanilla. I made a topping of 1 c brown sugar mixed with 1 T cinnamon and sprinkled about 1 t on top of each muffin. They took 20 minutes to bake and are AMAZING. Better than my previously tried and true strawberry muffin recipe and the only one I'll use from now on!

0 users found this review helpful
Reviewed On: May 23, 2012
Bacon-Wrapped Grilled Elk Backstrap
We made this with venison backstrap and it was delicious! I took the advice of other reviewers and marinated the medallions in coffee for a few hours which I've never tried before. I skipped the liquid smoke and onion powder since I didn't have either on hand. We used an indoor grill and had a little trouble getting the bacon to cook through while still keeping the meat medium-rare, but overall, a fantastic recipe with wonderful flavor!

3 users found this review helpful
Reviewed On: Oct. 22, 2011

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