Category: Recipes

Pasta with venison and onions

By GrowingDeer,

Cubed venison and a pile of onions cooked down and served over pasta.

 

 

 

 

 

 

 

Ingredients:

2 – 2 ½ pounds venison roast, cubed
Salt
1 tablespoon coconut oil
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon salt
Freshly cracked pepper
1 tablespoon tomato paste
1 bay leaf
3/4 cup white wine
4 pounds thinly sliced onions, a mixture of sweet yellow and red
16 ounces rigatoni
Parmesan cheese, optional

Directions:

Cube venison into small chunks; season with salt.
Brown venison in 1 tablespoon coconut oil over medium to medium-high heat for 10 – 15 minutes.
Drain excess liquid from pan.
Add celery, carrots, salt and pepper; cook and stir for 5 minutes.
Add tomato paste, bay leaf and white wine; cook and stir for 2 – 3 minutes.
Place sliced onions on top of meat mixture.
Cover with lid and cook for 30 minutes over low to low-medium heat without stirring.
After 30 minutes, stir onions and meat together; cover again and cook another 30 minutes.
Transfer entire mixture to slow cooker.
Add ½ cup beef broth.
Cook on low for 8 – 10 hours.
Bring a large pot of lightly salted water to a boil; cook rigatoni according to package directions.
Toss rigatoni with venison and onion.
Pass Parmesan cheese at the table, if desired.

This recipe was inspired by Rigatoni alla Genovese, 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.

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6 Ingredient Venison Roast

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

Venison roast
1 can beef consommé
Beef broth
½ onion, cut up
½ green pepper, cut into slices
3 cloves garlic, smashed open

Directions:

1. Combine beef broth (1 ½ to 2 cups) with one can undiluted beef consommé.
2. Marinate venison in broth mixture for 6 – 8 hours.
3. Put venison marinade into electric skillet and bring to a boil; skim off any fat that rises to the surface.
4. Reduce heat to low (200 – 250 degrees) and add venison roast, onions, peppers and garlic. (If the roast is not completely covered with liquid, add more broth or water as necessary.)
5. Cook approximately 2 to 2 ½ hours.
6. Discard cooking liquid, onions, peppers and garlic.
7. Thinly slice the venison roast against the grain.

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Baked Ravioletti and Venison

By GrowingDeer,

Baked Ravioletti and Venison

 

 

 

 

 

 

 

 

Ingredients:

2 teaspoons canola oil
1/2 cup finely diced onion
1/2 cup finely diced green pepper
2 pounds ground venison
24-ounce jar of marinara sauce
1 1/4 cup chopped fresh tomatoes
1 clove garlic, smashed open
1 teaspoon garlic powder
1 bay leaf
24 ounces three cheese ravioletti
1 1/2 cups shredded mozzarella cheese
Grated parmesan cheese, if desired

Directions:

Heat the canola oil over medium heat in a large skillet.
Brown the diced onion and green pepper in oil.
Stir in the ground venison, stirring until cooked through.
If there is any excess grease in the pan with the venison drain it off.
Add in the marinara sauce, fresh tomatoes, garlic, garlic powder and bay leaf.
Let the sauce simmer for 15 – 20 minutes.
Meanwhile, bring a pot of salted water to boil.
Cook the ravioletti for half of the time as instructed on the package directions.
As soon as the pasta is drained place in ice water to cool.
Spray a 9×13 pan with non-stick cooking spray.
Remove bay leaf and smashed garlic clove from pasta sauce.
Combine cooked, cooled and drained pasta with the sauce and place into the 9×13 pan.
Top the pasta with 1 ½ cups shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes or until pasta is tender.
Serve with grated parmesan cheese if desired.

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Larry’s Vegged Up Breakfast Casserole

By GrowingDeer,

Venison breakfast casserole

 

 

 

 

 

 

 

 

Ingredients:

8 cups day-old French bread, cubed**
2 teaspoons canola oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups broccoli florets
1-pound venison breakfast sausage
18 eggs
1 1/2 teaspoons seasoned salt
1 cup shredded Colby-jack cheese
4 ounces can of mushrooms, drained
1/2 cup shredded Colby-jack cheese

Directions:

Place cubed bread into greased 9×13 pan.
Sauté onion in canola oil.
When onion is soft add garlic and sauté until garlic is golden brown.
Layer onion and garlic over bread.
Layer broccoli over bread.
Cook venison in skillet, breaking apart with a spoon and crumbling it as it cooks.
After venison is cooked through layer it over the bread.
Beat the eggs together with the seasoned salt.
Pour over the bread mixture.
Layer 1 cup of the shredded cheese over the bread mixture.
Layer the mushrooms over the bread mixture.***
Using the back of a spoon, mash all the topping ingredients down into the egg.
Put into the fridge to soak (anywhere between one and eight hours).
Bake at 350° for 50 minutes.
Top breakfast bake with the remaining ½ cup shredded cheese.
Turn oven off and return breakfast bake to oven for 5 minutes, or long enough to melt the cheese on top.

**If you do not have day old bread simply put the cubed bread in a warm oven until dry, about 15 minutes.

***I layer the mushrooms on top so I can contain them to 1/2 the pan for the mushrooms haters in my family. You can certainly layer the mushrooms in the middle before or after the egg if you would like them to be more incorporated.

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 & Rice

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

1 T. coconut oil
1/3 c. onion, diced
3 cups mixed vegetables (I used riced cauliflower, shredded carrots and shelled edamame)
4 cups cooked, cooled rice
4 cups leftover cooked and cubed venison roast
2 tablespoons soy sauce
2 tablespoons hoisin sauce

Directions:

Heat the coconut oil over medium heat in a large skillet.
Brown the diced onion in oil.
Add the mixed vegetables to the skillet.
Cook until vegetables are halfway done.
Add the rice and cubed venison.
Continue cooking until the vegetables are tender and the rice and venison are heated through.
Combine the soy sauce and hoisin sauce.
Pour over the rice in the skillet, stirring well.
Serve with additional soy sauce 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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Baked Venison Tenderloin Strips

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

1/4 cup canola oil
3 cloves garlic, minced
1 1/2 cups dry breadcrumbs
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
1 ½ pounds venison tenderloin, cut into strips
1 tablespoon canola oil
8 oz. mushrooms, sliced thick

Directions:

Line a baking sheet with aluminum foil.
Spray aluminum foil with nonstick cooking spray.
Sauté garlic in canola oil over low heat until golden brown.
Place the breadcrumbs, parsley and Parmesan cheese into a mixing bowl and pour the oil mixture over top.
Stir breadcrumb mixture until evenly blended.
Pull out 1 cup of the breadcrumb mixture and set aside.
Press the venison strips into the bread crumb mixture to coat, then place onto the prepared baking sheet.
Toss the sliced mushrooms with the remaining 1 tablespoon canola oil and reserved 1 cup breadcrumb mixture.
Place the mushrooms onto the prepared baking sheet.
Bake in a 400-degree oven for 15 to 20 minutes or until venison reaches desired doneness (mushrooms take about 15 – 20 minutes).

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 Venison Tenderloin Bites, click here for that recipe.

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Venison pasta with tomatoes and cream

By GrowingDeer,

 

 

 

 

 

 

 

Ingredients:

1 pound venison Italian sausage
2 teaspoons canola oil
1/3 cup onion, diced
3 cloves garlic, minced
28 ounce can seasoned, diced tomatoes
½ teaspoon seasoned salt
12 ounces bow tie pasta
1 ½ cups heavy cream
Parsley

Directions:

Bring pot of water to boil for pasta.
Meanwhile, cook venison Italian sausage in canola oil.
After the sausage is fully cooked add onion and garlic then sauté until golden brown.
Stir canned tomatoes and salt into sausage mixture.
Cook pasta until al dente (about 10 minutes) while tomato sauce simmers.
Add heavy cream to tomato sauce and simmer for 5 minutes.
Add cooked pasta to sauce, heat through.
Sprinkle with parsley and serve.

This recipe was inspired by Bow Ties with Sausage, Tomatoes and Cream, click here for that recipe.

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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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Dr. Pepper Marinated Venison Backstrap

By GrowingDeer,

 

 

 

 

 

 

 

Ingredients:

4 cups Dr. Pepper
½ cup soy sauce
¾ cup lemon juice
1 tablespoon whole peppercorns
1 tablespoon kosher salt
3 cloves garlic, smashed open
Venison tenderloin

Directions:

Combine all ingredients except venison backstrap together for the marinade.
Place venison in large plastic or glass container and pour marinade over; refrigerate for 5 – 12 hours.
Remove venison from marinade and place on raised, greased cooking rack over a large pan (13×9).
Cook in 350 degree oven until venison reaches desired doneness.

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 Dr. Pepper Tenderloin, click here for that recipe.

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Cheesy Venison Tortillas

By GrowingDeer,

 

 

 

 

 

 

 

 

Ingredients:

2 cups coarsely chopped tomatoes
¼ onion
¼ green pepper
¾ cup beef broth
2 tablespoons tomato paste
2 teaspoons cumin
2 cups leftover cubed venison roast
8 tortillas
Cooked rice
Cheddar cheese sauce, store bought or make your own
Lettuce or spinach
Salsa

Directions:

Add tomatoes, onion, green pepper, beef broth, tomato paste and cumin to blender; blend until smooth.
Put cubed venison into pan and heat through with sauce; simmer for 30 minutes to let flavors combine.
To assemble put 1/8th of venison mixture into tortilla with rice, cheddar cheese sauce, lettuce and salsa.

Cheddar Cheese Sauce

Cheddar Cheese Sauce Ingredients:

2 tablespoons margarine
1 clove garlic, smashed
1 tablespoon flour
1 cup milk
8 ounces sharp cheddar cheese, grated
Salt and pepper to taste

Cheddar Cheese Sauce Directions:

Melt butter and garlic clove over medium high heat in a skillet until margarine bubbles.
Remove garlic from sauce and discard.
Sprinkle the flour in and whisk until it dissolves and makes a roux.
Cook, whisking continually, until the mixture becomes light brown in color.
Whisk in the milk over medium heat until the mixture starts to thicken.
Add the cheese, salt and pepper whisking as the ingredients combine into a silky cheddar cheese sauce.

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 the Habanero Beef Tacos recipes seen in the Better Homes and Gardens January 2018 magazine.

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