Robert's Texas Style Steaks

• 2 Natural Gourmet Steaks
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 1 onion - diced
• garlic - diced

Combine olive oil and soy sauce. Prick steaks
several times with a fork and pour the olive
oil/soy sauce mixture over both sides of the
steaks. Slice some onions and garlic and let
them sit on the steak in a bowl for 30 minutes.
Heat a dry cast iron skillet (open the windows
because this will get smoky!). Cook the steak
for 5 minutes over medium high heat; turn and
cook for five more minutes. Add sliced mushrooms
and half a cup of red wine; cover and let simmer
for another 5-10 minutes or until you're pleased
with doneness.

Serves 2

Recipe courtesy of Robert Leos,

Austin Texas

Rock Cornish Game Hens with Wild Rice

• 1/2 cup uncooked wild rice
• 3 1/2 cups water
• 1/2 cup uncooked long grain rice
• 1 tablespoon polyunsaturated margarine
• 1/2 onion, chopped
• 1/4 pound sliced mushrooms
• 1 Rock Cornish game hen, skinned,
  cleaned, split
  
• 2 tablespoons margarine
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed marjoram
• 1/4 cup brandy, or bourbon
• 1/4 cup red currant jelly, melted

Wild Rice (first 6 ingredients):
Wash wild rice and drain. Bring water to a boil
and add wild rice gradually. Lower heat, cover
pan and simmer for 15 minutes. Add white rice,
bring back to a boil, then lower heat and
continue to simmer for 30 minutes or until all
liquid is absorbed. Melt butter and add to rice
with onion and mushrooms. Cook for 5 minutes
more.

Rock Cornish Game Hens:
Preheat oven to 400 degrees F. Place rice mixture
in the bottom of baking dish. Place split hens on
top of rice, skin side up. Baste hens with melted
margarine, sprinkle with pepper and crushed
marjoram. Roast for 30 minutes. Add brandy or
bourbon to melted jelly and remaining melted
margarine. Frequently baste hens with jelly
mixture during the next 30 minutes of baking.
If birds brown too quickly, reduce heat to
375 degrees F.