This recipe was inspired by the Warm You Up Sausage Quiche recipe here. Venison Quiche is a cool weather favorite at my house. It makes two very hearty quiches. I usually have plenty of leftovers!
If I know it will be a hectic day I pre-cook the venison and sausage and put it in the fridge. I simply take the meat mixture out of the fridge 15 minutes prior to making so it comes up to room temperature. I make one quiche with mushrooms and one without to accommodate the mushroom haters in my family.
When these come out of the oven be sure you are ready to eat! The baking powder gives the quiches that wonderful “puffy” delicious look but it only lasts for a few minutes before it begins to settle.
Venison Quiche Recipe
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:
Grease two 9-inch round baking dishes.
Mix ground venison and breakfast sausage together evenly.
In a large bowl combine eggs, flour and baking powder together thoroughly.
Add cottage cheese, melted margarine, shredded cheese and onion to egg mixture.
Spread sliced mushrooms into bottom of one dish.
Spread ½ of meat mixture evenly into each dish.
Spread ½ of egg mixture evenly into each dish. Dishes will be very full.
Cook in 375 degree oven for 35 – 40 minutes or until a knife inserted near the center comes out clean.
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.
This week we are four deer closer to our management goal. Watch as Grant tags his first two deer of the 2017 season! The following afternoon Daniel punches two more tags! Plus, James Harrison visits The Proving Grounds where he shares how a grunt call can be used throughout the entire season!
Every year hunters put out trail cameras hoping to discover a Boone & Crockett buck is calling their land home. For most of us, it is more likely we see pictures of a deer that has some sort of antler abnormality than a true Booner. The cause behind odd or non-typical antler growth boils down to two main factors, injuries and genetics.
Injuries to the body, pedicles and the antler itself during velvet all have the capability to cause an antler abnormality. The good news is that two of the three (pedicle injuries being the oddball) are typically short term as the deer will grow a normal set of antlers the following season. Abnormal antlers caused by genetics will not “heal”; the buck will likely have unique antlers for life.
This brings me to the often debated subject of the “cull buck.” There has been a long held belief that in order to improve a local deer population, it is necessary to shoot cull bucks. Should you shoot a cull buck? No and yes. If your goal is to eliminate a buck from the population because you want a better gene pool, you are fighting a losing battle. In a wild, free-ranging population it is impossible to control what genes are being passed down because you are not controlling what buck breeds with what doe. More importantly does carry most of the heritable antler traits. However, there’s no way by looking at a doe to know if her offspring consistently produce larger than average antlers.
At The Proving Grounds there’s a buck named Cactus Jack that some might consider a cull buck. We have pictures of Cactus Jack from multiple seasons and his antlers are probably the result of a testes injury. This is commonly the cause of “cactus” bucks. Cactus Jack is most likely four years old and we will happily harvest him this season if given the opportunity. If he was three and a half years old or less, we would pass. Even though one of our goals is to reduce the local herd population, harvesting bucks only has a short term impact.
It is much more effective to harvest does to reduce the population. Besides, even bucks with odd shaped antlers usually produce larger antlers as they mature!
Watch as Grant comes down to the wire on his final afternoon of elk hunting in New Mexico. It is a race against time as he tries to sneak within range of two fighting bulls before shooting light ends!
Recently James Harrison and I sat down to do a Facebook live. James is a World Champion turkey caller. Those calling skills don’t end in the turkey woods. James is also an expert deer caller!
The focus of the live event was deer vocalizations that will help hunters get deer in range throughout the whole season.
Watch the video below (and listen carefully to the vocalizations) to learn about: early season, pre rut, rut, and post rut calling strategies, calls for different habitats, blind calling, strength/volume for calling, timing, and more!
Join Grant on a tour of Johnny Morris’ new Wonders of Wildlife National Museum and Aquarium! See some of the biggest bucks in recent history in their Hall of Horns! Then Grant and Daniel head to New Mexico where they encounter more bull elk than ever before.
2 lbs. venison breakfast sausage
6 English muffins
Frozen hash browns, enough for 6 servings
6 slices cheese
6 eggs, beaten
Salt
Pepper
Directions:
Add salt and pepper to beaten eggs; set aside.
Form venison sausage into six patties, cook in skillet until done.
While sausage is cooking, cook hash browns according to package directions.
Just prior to hash browns being done, cook scrambled eggs in skillet until soft set.
Assemble breakfast sandwiches: English muffin bottom, egg, venison sausage, cheese, hash brown, English muffin top.
Toast sandwiches in oven at 350 degrees for 5 – 10 minutes.
This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.
Herb mayonnaise:
Mix together in a separate bowl:
1 ½ cups Mayonnaise
1 ½ tablespoons Italian seasoning blend
Seasoned Flour:
Mix together in a separate bowl:
2 cups all purpose flour with the following herbs: ½ tsp. garlic, ½ tsp. thyme, ½ tsp. basil, ½ tsp. oregano (OR 1 ½ – 2 tsp. Italian seasoning blend + the garlic), and salt and pepper to taste.
Stew Mixture:
2 lbs. venison roast cut into 1 inch cubes
1 tablespoon canola oil
2 celery sticks roughly chopped/sliced
½ cup onion, chopped
2 cups water
4 beef bouillon cubes
2 tsp. thyme
1 bay leaf
¾ stick butter
Salt and pepper to taste
Directions:
Set the Instant Pot to sauté function, add canola oil.
Mix Italian herb blend into the mayonnaise to make an herb mayonnaise. Dredge the cubed venison in the seasoned flour.
Place venison into the Instant Pot. Cook for 2 minutes. Add the onion and celery. Let the floured venison brown just slightly. It’s better to err on being barely brown than to be overly brown and crispy. Stir occasionally.
Add the remaining ingredients.
Put the lid on the Instant Pot and seal. Use the manual setting timed to 40 minutes with natural pressure release.
Enjoy over rice (which can also be cooked in the Instant Pot!).
Recipe Note:
This can be cooked on the stove top. Follow the same steps but use a large pot. Sauté/brown the meat and vegetables on a medium high temperature. Add the remaining ingredients. After heating thoroughly (but not boiling), turn the heat to low. It will take up to 3 hours for it to tenderize, stir occasionally and watch your water/liquid levels. If it starts to become dry, add more water and stir. Hint: for the stove top cooking method it is better if your meat is in smaller ¾ inch cubes.
In previous blogs, I’ve shared how I am learning to cook venison in the Instant Pot. As cooler temperatures have arrived, I transitioned a favorite “comfort food” recipe for Cubed Venison Stew to an Instant Pot recipe. A recipe that once took all afternoon to simmer was cooked and ready to eat in under an hour (prep time approximately another 15 minutes). If you don’t have an Instant Pot I’ve also included stove top directions. If you like stewed beef and rice, you will LOVE this recipe for venison.
Savory Cubed Venison Stew: An Instant Pot Recipe
Ingredients:
Herb mayonnaise:
Mix together in a separate bowl:
1 ½ cups Mayonnaise
1 ½ tablespoons Italian seasoning blend
Seasoned Flour:
Mix together in a separate bowl:
2 cups all purpose flour with the following herbs: ½ tsp. garlic, ½ tsp. thyme, ½ tsp. basil, ½ tsp. oregano (OR 1 ½ – 2 tsp. Italian seasoning blend + the garlic), and salt and pepper to taste.
Stew Mixture:
2 lbs. venison roast cut into 1 inch cubes
1 tablespoon canola oil
2 celery sticks roughly chopped/sliced
½ cup onion, chopped
2 cups water
4 beef bouillon cubes
2 tsp. thyme
1 bay leaf
¾ stick butter
Salt and pepper to taste
Directions:
Set the Instant Pot to sauté function, add canola oil.
Mix Italian herb blend into the mayonnaise to make an herb mayonnaise. Dredge the cubed venison in the seasoned flour.
Place venison into the Instant Pot. Cook for 2 minutes. Add the onion and celery. Let the floured venison brown just slightly. It’s better to err on being barely brown than to be overly brown and crispy. Stir occasionally.
Add the remaining ingredients.
Put the lid on the Instant Pot and seal. Use the manual setting timed to 40 minutes with natural pressure release.
Enjoy over rice (which can also be cooked in the Instant Pot!).
This can be cooked on the stove top. Follow the same steps but use a large pot. Sauté/brown the meat and vegetables on a medium high temperature. Add the remaining ingredients. After heating thoroughly (but not boiling), turn the heat to low. It will take up to 3 hours for it to tenderize, stir occasionally and watch your water/liquid levels. If it starts to become dry, add more water and stir. Hint: for the stove top cooking method it is better if your meat is in smaller ¾ inch cubes.
Using an Instant Pot to cook venison is a natural fit for busy cooks. Why? Because an Instant Pot electric pressure cooker cooks food faster and under pressure which can turn a tough cut of meat into a cut of meat so tender Grandpa can eat it with his dentures (out)!
Want to know more about the benefits of pressure cooking foods? There’s tons of info online including instructional YouTube videos and a Facebook page for sharing and talking about cooking with the Instant Pot. Here’s a link to an article that explains why pressure cooking in these new, modern, “not scary” electric pressure cookers makes so much sense. Take some time to learn and join me on this new cooking adventure!
I hope you enjoy this venison recipe as much as my family did! I’ll be sharing more recipes with you soon!
