Category: Recipes

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.

  Category: Recipes
  Comments: Comments Off on Venison and Broccoli

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.

  Category: Recipes
  Comments: Comments Off on 2 Ingredient Venison Marinade

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.

  Category: Recipes
  Comments: Comments Off on Grilled, Butter-Basted Venison

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.

  Category: Recipes
  Comments: Comments Off on Cold Pasta Salad With Venison

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.

  Category: Recipes
  Comments: Comments Off on Braised Venison

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.

  Category: Recipes
  Comments: Comments Off on Venison and Hash Brown Breakfast Bake

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.

  Category: Recipes
  Comments: Comments Off on Marinated, Grilled Venison

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.

  Category: Recipes
  Comments: Comments Off on Pasta with Sauce

Grilled Venison Burgers

By GrowingDeer,

A grilled venison burger on a plate

 

 

 

 

 

 

 

 

Sandwich Ingredients:

2 pounds ground venison
1 cup seasoned breadcrumbs, divided
1/2 cup A-1 steak sauce
1 1/2 teaspoons Montreal steak seasoning
8 hamburger buns
8 slices cheese, optional
Sliced tomatoes
Iceberg lettuce

Burger Sauce Ingredients:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon vinegar
2 teaspoons sugar
2 teaspoons sweet relish
2 teaspoons finely chopped onion

Directions:

Combine ground venison, 1/2 cup seasoned breadcrumbs, steak sauce and steak seasoning in large bowl; combine thoroughly.
Form meat mixture into 8 patties.
Pat remaining breadcrumbs lightly onto each side of the patties.
Place patties onto a piece of aluminum foil that has been sprayed with non-stick spray.
Grill (leave patties on the aluminum foil because they are not dense and will fall apart if placed directly on the grill), with lid closed, over low heat until done – about 20 minutes.
Melt cheese slices over top of burgers during last 2-3 minutes of cooking time, if desired.
While burgers are cooking combine all sauce ingredients.
Assemble venison burgers as desired with hamburger buns, tomatoes, lettuce and burger sauce.

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

  Category: Recipes
  Comments: Comments Off on Grilled Venison Burgers

Venison and gnocchi “helper”

By GrowingDeer,

A pan of venison and gnocchi helper

 

 

 

 

 

 

Ingredients:

2 tablespoons margarine, divided
32 oz. potato gnocchi
½ cup diced onion
4 cloves garlic, minced
2 pounds ground venison
1 teaspoon Montreal steak seasoning
1 teaspoon paprika
½ teaspoon mustard powder
1 cup fresh tomatoes, diced
1 ½ cups beef broth
1 cup shredded cheddar cheese

Directions:

Melt 1 tablespoon of margarine in skillet over medium heat.
Add gnocchi to pan for 5 – 10 minutes, stirring occasionally until gnocchi turns golden brown.
Remove gnocchi from pan, set aside.
Add diced onion and garlic to pan with an additional 1 tablespoon of margarine if needed; stir until golden and then remove from pan, set aside.
Add ground venison, steak seasoning, paprika and mustard powder to pan.
Cook ground venison until browned and then drain off any grease if necessary.
Add diced tomatoes, beef broth, reserved gnocchi, onion and garlic to pan.
Stir contents of pan until most of the gnocchi is covered with the broth; cover and simmer for 15 minutes over low to medium-low heat.
Add shredded cheddar cheese to skillet and cover until cheese has melted, 2 – 5 minutes.

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

  Category: Recipes
  Comments: Comments Off on Venison and gnocchi “helper”