Category: Recipes

Venison Breakfast Bread

By GrowingDeer,

Venison breakfast bread

 

 

 

 

 

 

 

Ingredients:

2 loaves (1 pound each) frozen white bread dough, thawed
1 tablespoon canola oil
1 pound venison breakfast sausage
1 pound mushrooms, sliced
1/2 cup chopped onion
3 cloves garlic, minced
3 eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon garlic powder

Directions:

Allow dough to rise until it has doubled in size.
In a skillet over medium heat, cook and crumble venison sausage in the canola oil.
Add mushrooms, onion and garlic to venison sausage and cook until onion and garlic has browned and mushrooms are tender.
Drain off excess oil.
To sausage mixture add 2 beaten eggs, cheese and seasonings; mix well.
Roll out each loaf of dough into a 16×12 inch rectangle.
Spread half the sausage mixture on each loaf leaving a 1 inch edge.
Roll up jelly-roll style; push edges together to seal.
Place on a non-stick baking mat.
Beat the remaining egg; brush each loaf with the egg wash.
Bake at 350° for 25 minutes.
Slice and serve.

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

This recipe was inspired by Breakfast Sausage Bread, click here for that recipe.

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Easy Crock-Pot Venison Roast

By GrowingDeer,

Easy Crock-Pot Venison Roast

 

 

 

 

 

 

 

 

Ingredients:

Venison roast
1 cup water
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1 tablespoon cornstarch
¼ cup water

Directions:

Place venison roast into greased slow cooker.
Heat water in microwave.
Stir ranch mix, Italian mix and gravy mix into water until dissolved.
Pour mixture over venison (the roast needs to be completely covered with liquid, add more water if necessary).
Cook on low for 8 hours.
Combine cornstarch and ¼ cup water to make a slurry.
Heat slurry in saucepan with 1 cup liquid from Crock-Pot until thickened.
Serve sauce over sliced venison roast.

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

This recipe was inspired by Flavorful Pot Roast Recipe, click here for that recipe.

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Venison Sammies

By GrowingDeer,

Venison Sammies

 

 

 

 

 

 

 

Ingredients:

½ onion, chopped
2 cloves garlic, minced
Drizzle of canola oil, for sautéing
1 cup water
3 tablespoons tomato paste
1 tablespoon Dijon mustard
¼ cup white wine vinegar
½ cup brown sugar, packed
1 teaspoon chili powder
1 tablespoon cumin
2 pounds sliced venison
4 slices bacon, cooked and crumbled
Hamburger buns
Toppings, as desired (tomato slices, cheddar cheese slices, lettuce, etc.)

Directions:

Sauté the onion and garlic in canola oil.
Heat the cup of water in microwave; stir in tomato paste to dissolve.
Combine onions, garlic, tomato water, mustard, vinegar, brown sugar, chili powder and cumin in slow cooker; stir together thoroughly.
Add venison and bacon to slow cooker.
Cook on low for 8 hours.
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.

This recipe was inspired by Slow Cooker Venison Sloppy Joes, click here for that recipe.

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Venison Meatloaf And Baked Beans

By GrowingDeer,

Venison meatloaf with baked beans

 

 

 

 

 

 

 

Ingredients:

24 oz. can baked beans
2 lbs. ground venison
2 cups seasoned breadcrumbs
2 eggs, beaten
¼ cup milk
¼ cup ketchup
¼ cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
¼ cup chopped onion
2 cloves garlic, minced
Drizzle of canola oil, for sautéing

Directions:

Open the can of baked beans and pour some of the liquid into the bottom of a large baking dish.
Combine venison, breadcrumbs, eggs, milk, ketchup, Worcestershire, mustard, and brown sugar thoroughly.
Form meatloaf mixture into eight mini-meatloaves and place into prepared baking dish.
Sauté onion and garlic in oil.
Top each mini-meatloaf with some onion and garlic.
Pour baked beans from can around mini-meatloaves in prepared baking dish.
Bake at 400 degrees for 30 – 40 minutes or until each meatloaf is cooked through.

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

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Slow Cooker Venison Soup

By GrowingDeer,

A slow cooker recipe for venison soup.

 

 

 

 

 

 

 

 

Ingredients:

½ pound carrots, diced
6 potatoes, diced
1 pound venison, cut into small cubes
2 tablespoons flour
Drizzle of canola oil, for browning/sautéing
½ onion, chopped
4 cloves minced garlic
2 tablespoons beef base (such as Better than Bouillon)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Pepper, to taste

Directions:

Place diced carrots and potatoes into slow cooker.
Dust cubed venison with flour.
In a skillet, brown venison in canola oil; add venison to slow cooker.
Sauté onions and garlic in skillet; add onions and garlic to slow cooker.
Add beef base, Worcestershire, thyme, bay leaves and pepper to slow cooker.
Add water to slow cooker until it just barely covers the other ingredients.
Cook on low for eight to ten hours.
Taste before serving, add salt and pepper if 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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Red Wine Venison

By GrowingDeer,

A five ingredient recipe for slow cooker venison roast.

 

 

 

 

 

 

 

 

Ingredients:

Venison roast
Salt
Pepper
3 cups beef broth
1 cup dry red wine

Directions:

Sprinkle venison roast with salt and pepper.
Place venison into greased slow cooker.
Pour beef broth and red wine over venison (the roast needs to be completely covered with liquid, add more broth or water if necessary).
Cook on low for 6 to 8 hours.

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 Breakfast Plate

By GrowingDeer,

Venison steak with scrambled eggs and potatoes for breakfast

 

 

 

 

 

 

 

 

Ingredients:

2 venison steaks
½ tsp. meat tenderizer
Pepper, to taste
1 bottle of beer
½ onion, sliced
3 teaspoons lemon juice
½ cup Worcestershire sauce
Drizzle of olive oil, for sautéing
8 eggs
2 tablespoons milk
Salt and pepper, to taste
Shredded cheddar cheese
One package refrigerated diced potatoes
No-salt seasoning (like Mrs. Dash)

Directions:

Venison
Mix together beer, sliced onion, lemon juice, and Worcestershire sauce.
Sprinkle tenderizer and pepper on venison.
Marinate venison for 5 – 9 hours in refrigerator.
Heat olive oil in skillet.
Remove venison from marinade and drain (to allow for a good sear).
Sear venison over medium-high heat in skillet.
Place venison in 350 degree oven to finish cooking to desired doneness (mine took 20 minutes for medium to medium well).
Let venison rest for 10 minutes before slicing into 1” pieces against the grain.

Eggs
Whisk together the eggs, milk, salt and pepper in a large bowl until it looks slightly fluffy.
Heat a nonstick pan over low heat.
Add eggs to nonstick pan and continue stirring until they are cooked through.

Potatoes
Place potatoes in 13×9 inch greased pan.
Sprinkle potatoes with no-salt seasoning (like Mrs. Dash).
Cook in 350 degree oven for 45 minutes or until done.

Place potatoes on plate, sprinkle potatoes with shredded cheese and top with sliced venison.
Serve with scrambled eggs.

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

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4 Ingredient Salsa Venison

By GrowingDeer,

4 Ingredient Salsa Venison

 

 

 

 

 

 

 

Ingredients:

4 cups cubed venison loin
1 oz mild taco seasoning
Olive oil
16 oz. mango peach salsa

Directions:

  1. Sprinkle taco seasoning evenly over cubed venison loin.
  2. Cook cubed venison loin in skillet with olive oil until done.
  3. Add mango peach salsa to skillet.
  4. Simmer over low heat approximately 15 minutes to let flavors combine.

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

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Sous Vide Venison

By GrowingDeer,

Medium rare sous vide venison

 

 

 

 

 

 

 

Ingredients:

Venison loin (backstrap)
Olive oil
Black pepper
Garlic powder
Rosemary
Oregano
Thyme
Salt
Butter

Directions:

  • Fill cooler with enough hot water to completely submerge the vacuum bag. (I was cooking for medium rare, so 128 – 130 F is where I kept my water.)
  • Lightly oil the loin and season to taste with the pepper, garlic powder, rosemary, oregano and thyme. (You will add the salt before the sear as salt will draw moisture from the meat and we don’t want that.)
  • Seal the loin in a vacuum bag (a zipper bag will work too, just try and get as much air out as possible).
  • Place the loin in the cooler of hot water and close the lid.
  • Let it soak at least 2 hrs, but there is no harm in letting it go longer, as the temperature of the water will not let it overcook. My loin cooked for 4 hours.
  • Monitor the temperature using a remote thermometer placed in the water, adding heated water as necessary.
  • Once done soaking in the water bath, remove the loin from the vacuum bag and season with salt. (I recommend Real Salt from Redmond Mineral.)
  • Sear either over high direct heat on a grill or in a very hot, heavy skillet with some butter.
  • After the meat is seared, remove from the heat and loosely cover with foil and let it rest for 10-15 minutes.
  • Once the meat has rested, slice it and serve along with your favorite side dishes.

Note on cooking method: Sous vide is a French term meaning “under vacuum”. The meat is cooked in a vacuum sealed bag using a temperature controlled water bath, then seared either on the grill or in a skillet. The beauty of this method is the ability to control the final temperature of the meat and evenly cook the meat all the way through. Cooking sous vide is commonplace at high end restaurants with high dollar equipment. However, it can be done at home with a simple cooler, some hot water and a remote thermometer.

This recipe is compliments of Brandon Pittman, a GrowingDeer Pro Staffer.

Warning: This post contains information about sous vide cooking. The USDA recommends cooking raw meat to an internal temperature of at least 145 F as measured with a food thermometer before removing meat from the heat source AND allowing meat to rest for at least three minutes before consuming.

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Venison Meat Pie

By GrowingDeer,

Venison Meat Pie

 

 

 

 

 

Ingredients:

1 ½ stalks celery
2 carrots
¼ onion, chopped
3 cloves garlic
Drizzle of canola oil, for sautéing
2 pounds ground venison
1 teaspoon salt
¼ teaspoon cloves
¼ teaspoon mace
1 teaspoon garlic and herb no-salt seasoning
¼ cup beef broth
1 ½ cups breadcrumbs
2 refrigerated pie crusts

Directions:

Coarsely chop the celery, carrots and onion; place in a food processor with garlic.
Cover and process until finely chopped (yields 1 cup of processed veggie mixture).
Sauté veggies in canola oil.
Add in venison and cook until meat is no longer pink.
Stir in salt, cloves, mace, no-salt seasoning and beef broth.
Cook over low heat 20 minutes.
Stir in breadcrumbs (this should absorb any excess moisture that has not evaporated; if there is excess moisture add more breadcrumbs as necessary).
Line a 9-inch pie plate with one pie crust for the bottom crust.
Fill pastry with meat filling.
Place second pie crust over filling for top crust, trim and seal around edges as necessary, cut slits in pastry.
Bake at 350° for 50-60 minutes or until pie crust is golden brown.

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

This recipe was inspired by French Canadian Tourtieres, click here for that recipe.

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