Category: Recipes

Venison Meatballs

By GrowingDeer,

Spaghetti with venison meatballs

 

 

 

 

 

 

 

 

Ingredients:

1/2 cup plain breadcrumbs
1/2 cup milk
Drizzle of canola oil
1/2 cup chopped onions
3 cloves garlic, minced
2 pounds ground venison
1 pound ground pork sausage
2 eggs, beaten
2 teaspoons seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded Parmesan cheese
Freshly ground black pepper, to taste
Pasta and sauce, prepared to serve with meatballs

Directions:

Combine breadcrumbs and milk in large bowl and set aside (allow these to soak for 15 minutes or more).
Sauté chopped onions in canola oil until translucent.
Add minced garlic to onions and sauté another 1 to 2 minutes until garlic begins to brown; remove from heat.
Add ground venison, ground pork, onion and garlic mixture, eggs, salt, basil, oregano, Parmesan cheese, and black pepper to large bowl with the soaked breadcrumbs; combine thoroughly.
Wet hands to help with the forming of meatballs.
Take a scant 1/4 cup of meat mixture and form into loosely packed meatballs.
Place meatballs into a greased oven-proof dish.
Cook in oven at 400 degrees for 20 to 25 minutes or until cooked through.
Serve with pasta and sauce of your choice.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original posts and comments.

Please note this recipe is an adaption from a classic ground beef meatball recipe.

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Venison “Sloopy Does” Sandwiches

By GrowingDeer,

Venison loose meat sandwich

 

 

 

 

 

 

 

Ingredients:

½ cup onion, chopped
Drizzle of canola oil
2 pounds ground venison
16 oz tomato sauce
1 tablespoon Montreal steak seasoning
1 tablespoon no-salt seasoning (I used Mrs. Dash)
Hamburger buns
Toppings, as desired (tomato slices, shredded cheese, lettuce, etc.)

Directions:

Sauté the onion in canola oil.
Add in the ground venison and cook over low to medium-low heat.
Drain fat off venison mixture, if necessary.
Add in tomato sauce, steak seasoning and no-salt seasoning.
Simmer over low heat until flavors combine, at least 15 minutes.
Serve with hamburger buns and toppings as desired.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

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Venison and Broccoli

By GrowingDeer,

 

 

 

 

 

 

 

Ingredients:

2 pounds venison, sliced across the grain
1 can beef consommé
½ cup soy sauce
¼ cup brown sugar
1 clove garlic, minced
1 tablespoon coconut oil
1 – 2 tablespoons flour
Broccoli, steamed
Rice, cooked

Directions:

Place sliced venison into a greased slow cooker.
Heat beef consommé and soy sauce in microwave until warm.
Dissolve brown sugar into heated sauce mixture.
Add garlic and coconut oil into sauce mixture, stirring until oil is dissolved.
Pour sauce over venison.
Cook on high in slow cooker for five hours.
Remove venison from slow cooker and reserve sauce.
Whisk 1 to 2 tablespoons flour into reserved sauce.
Heat reserved sauce in a saucepan over low to medium heat until thickened.
Serve venison and steamed broccoli with sauce over rice.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

Please note this recipe is an adaption from the classic beef and broccoli.

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2 Ingredient Venison Marinade

By GrowingDeer,

An easy marinade recipe for venison

 

 

 

 

 

 

 

 

Ingredients:

Venison steaks
1 cup Italian salad dressing
1/2 cup Worcestershire sauce

Directions:

Combine marinade ingredients; pour over venison and marinate 2 hours (up to 8 hours).
Cook venison as desired.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

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Grilled, Butter-Basted Venison

By GrowingDeer,

 

 

 

 

 

Ingredients:

Venison tenderloin
Seasoned salt
One stick (1/2 cup) butter

Directions:

If desired brine the venison tenderloin for 4 – 8 hours prior to cooking.
Sprinkle the venison tenderloin with seasoned salt.
Sear the tenderloin over high heat on a grill.
Transfer the tenderloin to a pan on the grill; drop the grill temperature to low.
Add one stick butter to the pan.
Cook, turning venison occasionally until desire doneness (I cooked mine for 15 – 20 minutes).
Let venison rest for 5 – 10 minutes before slicing.

Brine Ingredients:

3 cups water
1 tablespoon kosher salt
1 tablespoon peppercorns, whole

Brine Directions:

Dissolve 1 tablespoon kosher salt into 3 cups heated water.
Add in 1 tablespoon whole peppercorns.
Pour liquid over venison and refrigerate for 4 -8 hours.
Drain well before continuing with preparation.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

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Cold Pasta Salad With Venison

By GrowingDeer,

Pasta salad made with venison summer sausage

 

 

 

 

 

 

 

 

Ingredients:

1 box Classic Suddenly Salad (along with ingredients needed to prepare)
¾ cup cubed sharp cheddar cheese
¾ cup diced tomatoes
¾ cup diced venison summer sausage

Directions:

Prepare Suddenly Salad according to directions on package.
Refrigerate until cold.
Just prior to serving mix in cubed cheese, diced tomatoes and diced summer sausage.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

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Braised Venison

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

3 pounds venison roast, cut into chunks
Freshly ground pepper, to taste
1 teaspoon seasoned salt
2 tablespoons Crisco, divided
Drizzle of canola oil
3/4 cup red onion, diced
3/4 cup carrot, diced
3/4 cup celery, diced
½ cup dry red wine (I used Cabernet Sauvignon)
2 to 3 cups beef broth
Pasta, rice or mashed potatoes

Directions:

Season cubed venison with pepper and salt.
Over medium-high heat melt 1 tablespoon of Crisco in pan and sauté half of the venison until brown on all sides; set aside.
Melt remaining tablespoon of Crisco in pan and sauté remaining half of the venison until brown on all sides; set aside.
Add onion, carrot and celery to pan adding a drizzle of canola oil if needed and sauté until onions are translucent and golden in color.
Pour in red wine, scraping up any browned bits from the bottom of the pan.
Add venison to pan.
Pour in broth until venison is covered.
Reduce heat to low and simmer covered for 2 hours (or more).
Serve venison and the reduced sauce over pasta, rice or mashed potatoes.

This post was originally shared on the GrowingDeer Facebook page.  Click this link to read the original post and comments.

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Venison and Hash Brown Breakfast Bake

By GrowingDeer,

A breakfast venison sausage and egg bake.

 

 

 

 

 

 

 

 

Ingredients:

1 pound ground venison breakfast sausage
1 teaspoon Montreal steak seasoning
1/3 cup onion, chopped
1 – 3 tablespoons water
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 cup shredded Swiss cheese

Directions:

Preheat oven to 350 degrees.
Sprinkle ground venison with steak seasoning.
Cook venison and onion in a large skillet over medium-high heat until cooked through (use water as necessary to prevent venison from sticking to the pan).
Simmer cooked venison over low heat, if necessary, to cook any remaining water off.
Combine venison mixture, potatoes, eggs, cheddar cheese and cottage cheese in large bowl.
Place mixture into a greased 9 x 13 baking pan.
Cook in 350 degree oven for 30 minutes.
Top egg bake with swiss cheese and return to 350 degree oven for 20 additional minutes or until eggs are set.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

This recipe was original inspired by a recipe for Amish Breakfast Casserole. Several adaptions of that original recipe have been made.

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Marinated, Grilled Venison

By GrowingDeer,

 

 

 

 

 

Ingredients:

1/4 cup lemon juice
1/3 cup water
2 tablespoons cooking oil
4 cloves garlic, peeled and smashed open
2 teaspoons soy sauce
2 teaspoon seasoned salt
1/2 teaspoon liquid smoke
Freshly ground pepper, to taste
Venison

Directions:

Combine everything except venison in bowl; stir well to combine.
Pour marinade over venison and cover; refrigerate several hours (preferably 6 hours or more).
Grill venison over high heat on all sides to obtain a nice sear and grill marks.
Reduce grill temperature to low and continue to cook until desired doneness.
Let venison rest five to ten minutes before slicing.

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Pasta with Sauce

By GrowingDeer,

Plate of pasta with venison sauce, garlic bread and corn

 

 

 

 

 

 

 

Ingredients:

1/2 cup chopped red onion
2 teaspoons butter
1 tablespoon canola oil
2 pounds ground venison
16 ounces hot cooked pasta of your choice
Parmesan cheese, optional

Sauce Ingredients: 

28 ounces canned crushed tomatoes, undrained
6 ounces canned tomato paste
14 1/2 ounces canned diced tomatoes, undrained
1/2 cup water
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon garlic salt

Directions:

Sauté the onion in butter until golden brown; set aside.
Brown the venison with the canola oil until cooked through; drain and set aside.
Combine the sauce ingredients in a heavy bottomed pan and bring up to a light boil.
Add in the reserved venison and onion.
Reduce heat to low, cover and simmer for 90 minutes.
Check the sauce’s consistency and add 1/2 cup water if necessary; simmer over medium heat for 10 minutes until water has combined into the sauce.
Serve over hot cooked pasta and top with parmesan cheese.

This recipe was inspired by Family-Favorite Pasta Sauce, click here for that recipe.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

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