Category: Recipes

Tuscan White Bean and Venison Sauce for Pasta

By GrowingDeer,

A tasty and easy Italian recipe for Venison. This Tuscan White Beans and Venison recipe can be prepared and ready to eat in an hour or less.

 

Ingredientsplate of Tuscan White Bean and Venison Sauce over pasta

  • 1 Venison Backstrap
  • 2 Tbsp Mayo
  • 1 Tbsp Powdered Garlic
  • 1 tsp Thyme
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 large Onion coarsely chopped
  • 2 Tbsp Olive Oil
  • 1 tsp. chopped Garlic
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 2 medium Carrots
  • 1 Red Bell Pepper
  • 1 cup chopped Spinach
  • 1 15.5 oz. can Cannellini Beans (white kidney beans)
  • 1 15.5 oz. Diced Tomatoes
  • 1 15.5 oz Tomato Sauce
  • Pinch red pepper flakes
  • ½ cup Red Wine
  • ½ Shredded Parmesan Cheese

Directions

Slice the backstrap into thin, bite sized cubes (1/4” x  ½”). Place cubed venison in large bowl or gallon sized Ziplock bag. Add the mayo, powdered garlic, thyme, basil, and oregano then cover the bowl (or seal the bag) and “shake” to distribute the mayo mixture to coat all the meat well.  Put the meat in the refrigerator while the remainder of the food is prepped. (The meat can be prepped and refrigerated 24 – 48 hours prior.)

Coarsely chop the onion, carrots, and bell pepper, spinach.  In a large fry/sauté pan on medium heat, add the olive oil, spices and chopped vegetables. Stir and cook until the vegetables begin to soften on medium heat.

Move the vegetables to the outer edge of the pan then add the venison to the center. Cook the venison on medium heat, stirring frequently to ensure even and thorough cooking. Cook four to seven minutes until the venison is no longer red on the outside.

Add the diced tomatoes, tomato sauce, cannellini beans (also known as white kidney beans), red pepper flakes, and wine.  Cook for 7 – 10 minutes until a low boil.  Simmer for 5 minutes on low heat. Stirring occasionally.

Serve over pasta of your choice topped with Parmesan Cheese.  We served it over Angel Hair pasta (shown in image).

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Venison Taco Pie

By GrowingDeer,

 

 

 

 

 

Ingredients:

8 oz tube of refrigerated crescent rolls
1-pound ground venison
1/3 cup diced onion
1 package taco seasoning mix
16 ounces sour cream
2 cups shredded Mexican-style cheese blend
2 cups crushed Doritos

Directions:

Preheat oven to 350 degrees.
Lay crescent dough flat on the bottom of a 13X9 inch pan that has been sprayed with PAM cooking spray, pressing dough together to close seams.
Bake for time specified on package directions.
Meanwhile, brown the ground venison and diced onion in a large skillet over medium high heat.
Add 1/4 cup water and taco seasoning to venison, simmer for a few minutes until the water has cooked off.
Remove dough from oven after cooking and layer on top of baked crust: 1 cup crushed Doritos, meat mixture, sour cream (spreading out to form one thin layer), shredded cheese, and remaining Doritos.
Return to oven and bake additional 10 minutes, or until cheese has melted.

An original version of this recipe can be found at Allrecipes.

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Hot Buffalo Venison: Easy Recipe

By GrowingDeer,

ingredients for Hot Buffalo Venison

Ingredients

2 lbs. Venison (Backstrap or Roast)
1 12 oz. bottle Louisiana style hot sauce

½ stick butter
¼ cup apple cider vinegar
1 cup water
1 beef bouillon cube

1/2 Tablespoon black pepper
1 Tablespoon cayenne pepper
1 Tablespoon garlic powder

 

Instructions:
Trim venison well, removing the connective tissue and “silver skin”. Cut venison into cubes, approx. 1 inch in size.

Crock pot: put all ingredients into a crock pot/slow cooker and cook on low for 8- 10 hours.

Instant Pot/Electric Pressure Cooker: Place the trivet in the bottom of the electric pressure cooker to prevent burning. Add 1 cup water, bouillon cube, meat, hot sauce, and remaining ingredients. Cook on high pressure for 40 minutes with natural pressure release. Do not stir until cooking is complete.

When cooking time ends, stir then remove venison from pot with a slotted spoon. Leave the “juice” in the pot. Coarsely chop or shred venison as you would BBQ meat. Place chopped/shredded meat in a bowl along with enough “juice” to moisten the meat.

Serving suggestions:  Sandwich style on Hawaiian or Ciabatta rolls. Top with cheese of your choice then toast in the oven followed by cole slow and onion slices.  ENJOY!

 

Hot buffalo venison sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Slow Roasted Venison

By GrowingDeer,

 

 

 

 

 

Ingredients:

4-pound venison roast
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon ground red pepper

Directions:

Combine salt, pepper, paprika, brown sugar, onion powder, garlic powder, and red pepper together to make a seasoning rub.
Rub venison roast with seasoning rub, be sure to get all sides of roast.
Wrap venison roast in a piece of parchment paper to encase the roast, with the seam at the top.
Wrap venison (second time) in a piece of aluminum foil to encase the roast, with the seam at the top.
Wrap venison (third time) in another piece of aluminum foil to encase the roast, with the seam at the top.
Cook roast, seam side up, at 250 degrees for 8 hours (2 hours per pound of venison).
Remove roast from oven (reserve any juices) and shred or cut venison into small pieces.
Place roast and juices back in oven for 10 – 15 minutes.

This recipe is based off of Chef John’s Paper Pork Shoulder recipe, my favorite way to roast pork.

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Stuffed Venison Loin

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

2 venison loins, butterflied**
1/2 cup breadcrumbs
3/4 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 teaspoon dried Italian seasoning
2 – 4 tablespoons canola oil
Fresh pepper, to taste
Canola oil for sautéing

Basic Brine Ingredients:

3 cups water
2 tablespoons kosher salt
Fresh ground pepper

Basic Brine Directions:

Heat 3 cups water (I do this for a couple minutes in the microwave).
Add salt and ground pepper to water.
Place venison loins in brine and refrigerate for several hours or overnight.

Directions:

Preheat oven to 350 degrees.
Remove venison from brine and place on wire rack at room temperature for 30 minutes to allow meat to “dry.”
Combine breadcrumbs, both cheeses, Italian seasoning and canola oil in bowl.
Stir stuffing together until entire mixture is combined.
Place stuffing inside of venison loin; fold loin back over to encase stuffing.
Season the outside of the venison loin with freshly cracked pepper.
Preheat oven to 350 degrees.
Sear venison loin (both sides) over medium-high to high heat until outside is nicely browned (be careful not to let the loin “open” or the stuffing will come out).
After loin is seared, move the entire pan to the pre-heated oven and finish cooking until desired temperature is reached.

**To butterfly the loin simply make a cut lengthwise into the center, stopping short of the opposite edge so that you do not cut all the way through.

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 watching Stacy Lyn Harris make the stuffed venison seen here.

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Venison with rice noodles

By GrowingDeer,

Venison with rice noodles

 

 

 

 

 

 

 

 

Ingredients:

1 pound venison, very thinly sliced across the grain
1 teaspoon meat tenderizer
1 16 ounce package rice noodles
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/4 water
1 tablespoon coconut oil
3 garlic cloves, minced
4 cups thinly sliced green cabbage and carrot mixture
Freshly ground pepper, to taste

Directions:

Sprinkle meat tenderizer over venison and allow to sit for at least 30 minutes. (You can do this a few hours ahead of time as well, simply refrigerate the venison until you are ready to cook.)
Pre-soak rice noodles in water according to package directions.
Whisk together the soy sauce, brown sugar and water; set aside until needed.
Heat coconut oil in pan over medium to medium-high heat.
Add sliced venison and cook for 3-4 minutes or until cooked through. (You may need to do this in batches if your pan isn’t large enough. Do not crowd the venison.)
Add minced garlic to meat and continue cooking 1 – 2 additional minutes or until garlic is golden brown.
Add cabbage, carrots and ground pepper to pan.
Cook until cabbage begins to wilt and then add sauce to pan.
Drain pre-soaked rice noodles (save some of the water the noodles were soaked in).
Add drained rice noodles to pan and let cook until heated through and noodles are tender, about 4 minutes.
If the pan needs more liquid add some of the reserved water from the noodles.

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 Sausage and Poached Eggs

By GrowingDeer,

Venison sausage with a poached egg

 

 

 

 

 

 

 

 

Ingredients:

White vinegar, for poaching eggs
Drizzle of canola oil
1 pound venison sausage
5 eggs
5 corn tortillas
Guacamole
Sour cream

Directions:

Bring a large pot of water with a splash of white vinegar to a gentle boil for poaching the eggs.
Warm up a pan over medium-low to medium heat with a drizzle of canola oil.
Form venison sausage into generous patties (I get 5 patties out of one pound).
Cook venison sausage on each side until cooked through.
Just before venison sausage is done, poach your eggs in the large pot of water (if you need instructions on how to poach eggs check out this link).
I poach the eggs until just barely done as the runny yolk is crucial to not having a dry tortilla.
While eggs are poaching, warm corn tortillas by placing five tortillas on a plate and covering them with a damp paper towel and microwaving on high for 30 seconds.
On each plate simply layer one of each: corn tortilla, venison sausage, poached egg, dollop of guacamole and dollop of sour cream.

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

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One Dish Venison and Rice

By GrowingDeer,

A one pan stovetop recipe for venison and rice.

 

 

 

 

 

 

 

 

Ingredients:

1 cup rice
2 cups hot water
1 tablespoon canola oil
1/3 cup onion, diced
4 garlic cloves, minced
4 cups venison roast, cut into 1/2” to 1” pieces
1 cup water
1 cup chopped fresh tomatoes
2/3 cup of dry white wine (I used Sauvignon blanc)
1 1 /2 teaspoons seasoned salt
Freshly ground black pepper, to taste
1 cup frozen peas

Directions:

Place rice in a bowl; pour 2 cups hot water over rice and let stand for 30 minutes while prepping the other ingredients.
Heat oil and sauté onion and garlic until translucent; remove from pan and set aside.
Add more oil to pan if necessary and sear cubed venison.
If necessary, drain any fat off venison.
Drain rice and add to skillet with 1 cup water, venison, onion and garlic, tomatoes, wine, seasoned salt, and pepper.
Stir well, then cover and simmer over low heat.
After 15 minutes check pan to see if you need to add more water.
Add frozen peas; simmer additional 15 minutes.
Before serving make sure the peas are heated through and the rice is fully cooked.

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 Taco Salad

By GrowingDeer,

Venison taco salad

 

 

 

 

 

 

 

Ingredients:

3 cups leftover cooked venison roast, cut into 1/2” to 1” pieces
1 package taco seasoning mix
1 cup water
Tortilla chips
Cooked rice
Shredded cheddar cheese
Lettuce
Salsa
Wimpy sauce

Directions:

Simmer leftover venison roast, water and taco seasoning in a saucepan over low heat for 30 minutes until the sauce has reduced.
To assemble taco salads top tortilla chips with rice, venison, cheese, lettuce, and salsa.
Pass “wimpy sauce” at the table.

Wimpy sauce:

1/2 cup sour cream
1/2 cup prepared salsa
1/4 cup prepared ranch dressing

To make wimpy sauce mix all ingredients together.

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

Wimpy sauce was a recipe I found in a cooking magazine long ago, but I can’t remember who should get the credit!

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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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