Category: Recipes

Ingredients: 

12 buns
8 ounces Swiss cheese, grated
Seasoned salt and black pepper, to taste
4 tablespoons butter, divided
1 large sweet onion, sliced
2 pounds ground venison
1/2 tablespoon beef base (such as Better Than Bouillon)
1/2 tablespoon Worcestershire sauce

Topping:

4 tablespoons butter
1/2 tablespoon beef base (such as Better than Bouillon)
1 teaspoon onion powder
1 teaspoon garlic powder

Directions: 

Cook onion in butter until it starts to caramelize (about 20 minutes).
Add in ground venison, beef base and Worcestershire sauce and cook until heated throughout.
Place bun bottoms in lightly greased 13′ x 9′ pan and top with meat mixture.
Season with salt and pepper if desired.
Top meat mixture with shredded Swiss cheese.
Place bun tops on.
Melt together: 4 T. butter, 1/2 tablespoon beef base, 1 teaspoon onion powder and 1 teaspoon garlic powder.
Brush/spoon the butter mixture over the top buns.
Bake in 350 degree oven until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

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Ingredients:

2 lbs. venison, cut into pieces
2 teaspoons paprika
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
½ onion, sliced

Sweet n Sour Sauce Ingredients:

1/3 cup packed light brown sugar
2 tablespoons white vinegar
½ cup ketchup

Directions:

Mix together the paprika, meat tenderizer, garlic powder, onion powder, and ground mustard.
Sprinkle mixture over venison pieces and put in the refrigerator for 9 hours.
Put the venison in a greased casserole dish and cover with the sweet and sour sauce.
Put sliced onion on top of the venison.
Cook at 350 degrees for 2 hours.

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Ingredients

• 2 tsp. vegetable oil
• 1 large onion, chopped
• 2 green bell peppers, diced (or 1 large pepper)
• 2 stalks celery, finely chopped
• Approx. 1 lb. venison roast
• 13 oz. sliced smoked sausage (Hillshire Farm)*
• 8 oz. can tomato sauce
• 14 ½ oz. can diced tomatoes
• 1 tablespoons Creole Seasoning (store bought or make your own with the recipe below)
• 1 tsp. Worcestershire sauce
• 4 cups cooked rice

Directions:

• Cut the venison roast into strips and then cube into bite size pieces (approx. 1 inch or less in size).
• Heat oil in a large skillet.
• Add onion, celery, bell pepper and sauté for three minutes over medium heat, stirring occasionally.
• Add the venison on top of the vegetables (do not stir) then cover for three minutes. This will allow the indirect heat and steam to start the process of cooking the venison. Cooking the venison too fast over direct heat will cause it to become tough.
• Uncover, add the sliced smoked sausage and stir to sauté for an additional three minutes.
• Stir in the tomato sauce, diced tomatoes, Creole seasoning, and Worcestershire sauce. Heat thoroughly then serve immediately or remove from heat and cover until ready to eat. Over-cooking will cause the venison to become tough.
• Serve over cooked rice or add the cooked rice directly to the skillet for easier serving.

*I did not have any smoked sausage when I made this recipe. It was delicious even without it. If you’re looking for a quick meal and this is the only ingredient you don’t have go ahead and make it. This venison dish is good with the smoked sausage and without!

Creole Seasoning Recipe

Ingredients:

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 5 tablespoons paprika
• 2 tablespoons salt

Directions:

• Mix ingredients together and store in a small airtight container. Use in recipes calling for Creole seasoning.

Crust Ingredients:

• 2 tubes refrigerated pizza dough (found in the refrigerated canned biscuit section in your grocery store)
• 1 egg, beaten

Topping Ingredients:

• Marinara or pizza sauce
• Ricotta cheese
• Shredded mozzarella cheese
• Mushrooms
• 1# ground venison*, cooked with chopped onions and garlic

*When the GrowingDeer Team is processing and grinding venison we mix up and package a few pounds of ground venison with Italian seasoning. We don’t form the meat into individual sausages. We simply add it to the ground venison for use in recipes calling for ground beef. It adds that special zing and Italian flavor.

Directions:

Divide each tube of dough into four pieces. On a floured surface press each piece into a circle. Add toppings to half the dough as desired. Fold dough over to cover toppings. Pinch edges together. Brush dough with beaten egg (for a golden crust!). Cook in 425 degree oven until done, about 20 minutes.

Recipe notes:

Calzones are easy to customize to your family’s tastes. Add whatever you like – olives, green pepper, bacon, jalapenos – the options are unlimited!

Before you put toppings on, put the dough on either a silicone baking mat or on parchment paper. This way you can simply slide the entire mat onto a baking sheet. It makes clean up super quick too!

Ingredients:

1 venison roast
2 cups beef broth

Marinade Ingredients:

1 cup canola oil
2 tablespoons soy sauce
2 teaspoons seasoned salt
2 teaspoons paprika
2 teaspoons meat tenderizer
5 cloves garlic, minced
2 tablespoons lemon juice

Directions:

1. Place the venison roast in a Ziploc bag.
2. Combine the marinade ingredients, pour over the roast and close the Ziploc bag.
3. Let the venison roast marinate overnight in the refrigerator.
4. The next morning remove the venison roast from the marinade and place in a slow cooker.
5. Add 2 cups beef broth.
6. Cook on low until tender (8 – 10 hours).

Note: Leftovers can be used for barbecue venison sandwiches. Simply shred up the leftover meat with barbecue sauce and top it with cheese. The remaining leftover roast can also be added to soup.

Ingredients:

10 flour tortillas
2 cups cooked, cubed venison loin
2 cups cooked white rice
Jar of red sauce (spicy marinara, salsa, etc.)
2 cups shredded cheese

Toppings:

Lettuce
MORE shredded cheese
Olives
tomatoes

Directions:

Put venison and rice in tortilla.
Roll and place in greased pan.
Cook in oven at 350 degrees for 20 minutes.
Top with red sauce and shredded cheese.
Cook an additional 10 minutes.
Serve with toppings.

Note: We cubed leftover onion venison loin and used it in this recipe.

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

Ingredients:

Venison loin
Basic brine
2 onions, sliced
4 cloves garlic, minced
½ tablespoon canola oil
Dried rosemary, to taste
Fresh ground pepper, to taste

Basic Brine Ingredients:

3 cups water
2 tablespoons salt
2 tablespoons sugar
1 tsp. garlic powder
Fresh ground pepper to taste

Basic Brine Directions:

Heat 3 cups water (I do this for a couple minutes in the microwave).
Dissolve salt, sugar, garlic powder and ground pepper in water.

Directions:

Place venison loin in basic brine/marinade.
Refrigerate for 8 hours.
Prepare roasting pan with raised rack by spraying with cooking oil spray for easy clean-up.
Put loin on rack.
Sauté onions and garlic in canola oil until onions are soft.
Sprinkle loin with dried rosemary and freshly ground pepper.
Top loin with sautéed onions and garlic.
Bake at 375 until done (medium is about 140 degrees internal temperature and took my loin about 45 minutes).

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

Ingredients:

Leftover cooked venison loin, cubed
3 15 oz. cans beans (great northern and red chili beans)
3 15 oz. cans diced, seasoned tomatoes
3 8 oz. cans tomato sauce
Chili seasoning (a packet or make your own, below)

Directions:

Combine all ingredients into slow cooker.
Simmer on low for 6 hours or longer.
Serve with toppings of your choice.

Chili Seasoning Ingredients:

1 tablespoon chili powder
1 ½ tablespoons  cumin
4 tsp. onion powder
4 tsp. paprika
2 tsp. g. powder
2 tsp. salt
1 tsp. oregano
1 ½ tsp. brown sugar
1 tsp. dry mustard
1/8 tsp. pepper
Pinch cinnamon

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

Ingredients:

1 pound ground venison, cooked
½ pound breakfast sausage, cooked and drained
12 eggs, beaten
½ cup flour
1 teaspoon baking powder
16 oz. small-curd cottage cheese
¼ cup melted margarine
3 cups shredded co-jack cheese
½ cup chopped onion, cooked until soft
4 oz sliced fresh mushrooms

Instructions:

1. Grease two 9-inch round baking dishes.
2. Mix ground venison and breakfast sausage together evenly.
3. In a large bowl combine eggs, flour and baking powder together thoroughly.
4. Add cottage cheese, melted margarine, shredded cheese and onion to egg mixture.
5. Spread sliced mushrooms into bottom of one dish.
6. Spread ½ of meat mixture evenly into each dish.
7. Spread ½ of egg mixture evenly into each dish. Dishes will be very full.
8. Cook in 375 degree oven for 35 – 40 minutes or until a knife inserted near the center comes out clean.

This recipe was inspired by the Warm You Up Sausage Quiche recipe here.

Ingredients:

2 to 3 lbs. venison, cut into cubes or strips
Meat tenderizer
Seasoned salt*
Pepper
Flour
6 tablespoons butter
2 cups sliced mushrooms
2 cups diced sweet onion
2 cloves minced garlic
1 cup red wine
16 oz. sour cream
14.5 oz. can beef broth
Egg noodles

Directions:

Sprinkle tenderizer, seasoned salt* and pepper liberally on venison.
Dust venison in flour until coated.
Melt butter in skillet and sauté mushrooms, onions and garlic until soft.
Add venison to skillet and brown, turning to brown both sides.
Place venison, mushrooms, onions, and garlic in slow cooker.
Add wine and beef broth to pan; deglaze.
Pour sauce over venison in the slow cooker.
Cook on low for 8 hours.
Turn slow cooker off and then add sour cream, stirring to combine.
Cook egg noodles, drain.
Combine cooked noodles, venison and sauce from crock pot in serving disk, stirring to combine.

*Meat tenderizer has a lot of salt so add seasoned salt judiciously.

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