Category: Recipes

Sous Vide Venison

By GrowingDeer,

Medium rare sous vide venison

 

 

 

 

 

 

 

Ingredients:

Venison loin (backstrap)
Olive oil
Black pepper
Garlic powder
Rosemary
Oregano
Thyme
Salt
Butter

Directions:

  • Fill cooler with enough hot water to completely submerge the vacuum bag. (I was cooking for medium rare, so 128 – 130 F is where I kept my water.)
  • Lightly oil the loin and season to taste with the pepper, garlic powder, rosemary, oregano and thyme. (You will add the salt before the sear as salt will draw moisture from the meat and we don’t want that.)
  • Seal the loin in a vacuum bag (a zipper bag will work too, just try and get as much air out as possible).
  • Place the loin in the cooler of hot water and close the lid.
  • Let it soak at least 2 hrs, but there is no harm in letting it go longer, as the temperature of the water will not let it overcook. My loin cooked for 4 hours.
  • Monitor the temperature using a remote thermometer placed in the water, adding heated water as necessary.
  • Once done soaking in the water bath, remove the loin from the vacuum bag and season with salt. (I recommend Real Salt from Redmond Mineral.)
  • Sear either over high direct heat on a grill or in a very hot, heavy skillet with some butter.
  • After the meat is seared, remove from the heat and loosely cover with foil and let it rest for 10-15 minutes.
  • Once the meat has rested, slice it and serve along with your favorite side dishes.

Note on cooking method: Sous vide is a French term meaning “under vacuum”. The meat is cooked in a vacuum sealed bag using a temperature controlled water bath, then seared either on the grill or in a skillet. The beauty of this method is the ability to control the final temperature of the meat and evenly cook the meat all the way through. Cooking sous vide is commonplace at high end restaurants with high dollar equipment. However, it can be done at home with a simple cooler, some hot water and a remote thermometer.

This recipe is compliments of Brandon Pittman, a GrowingDeer Pro Staffer.

Warning: This post contains information about sous vide cooking. The USDA recommends cooking raw meat to an internal temperature of at least 145 F as measured with a food thermometer before removing meat from the heat source AND allowing meat to rest for at least three minutes before consuming.

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Venison Meat Pie

By GrowingDeer,

Venison Meat Pie

 

 

 

 

 

Ingredients:

1 ½ stalks celery
2 carrots
¼ onion, chopped
3 cloves garlic
Drizzle of canola oil, for sautéing
2 pounds ground venison
1 teaspoon salt
¼ teaspoon cloves
¼ teaspoon mace
1 teaspoon garlic and herb no-salt seasoning
¼ cup beef broth
1 ½ cups breadcrumbs
2 refrigerated pie crusts

Directions:

Coarsely chop the celery, carrots and onion; place in a food processor with garlic.
Cover and process until finely chopped (yields 1 cup of processed veggie mixture).
Sauté veggies in canola oil.
Add in venison and cook until meat is no longer pink.
Stir in salt, cloves, mace, no-salt seasoning and beef broth.
Cook over low heat 20 minutes.
Stir in breadcrumbs (this should absorb any excess moisture that has not evaporated; if there is excess moisture add more breadcrumbs as necessary).
Line a 9-inch pie plate with one pie crust for the bottom crust.
Fill pastry with meat filling.
Place second pie crust over filling for top crust, trim and seal around edges as necessary, cut slits in pastry.
Bake at 350° for 50-60 minutes or until pie crust is golden brown.

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 French Canadian Tourtieres, click here for that recipe.

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Slow Cooker Venison Stew

By GrowingDeer,

Slow Cooker Venison Stew

 

 

 

 

 

 

 

 

Ingredients:

1 pound venison stew meat, cut into small cubes
½ teaspoon meat tenderizer
½ onion, chopped
Drizzle of canola oil, for sautéing
28 oz. can diced tomatoes, undrained
15 oz. can whole kernel corn, undrained
15 oz. can pinto beans, drained and rinsed
1 teaspoon cumin
½ teaspoon garlic powder
Pepper, to taste
Shredded cheese, optional
Salsa, optional

Directions:

Sprinkle venison stew meat with tenderizer; refrigerate 30 minutes.
In a skillet, brown onions in oil.
Combine tomatoes, corn, beans, cumin, garlic powder and pepper in slow cooker.
Stir in sautéed onions and venison combine thoroughly.
Cook on low for six hours or more.
Taste before serving, add salt only if necessary (meat tenderizer contains salt).
Serve in bowls with shredded cheese and salsa.

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

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Ground Venison Easy Taco Supper

By GrowingDeer,

Ground venison tacos

 

 

 

 

 

 

 

 

Ingredients:

1 tablespoon oil (Crisco, vegetable oil, canola or olive oil)
2 lbs. ground venison
1 medium onion, finely chopped
1 8 oz. can tomato sauce
1 package taco seasoning or make your own
Juice of one lemon (approx. 3 – 4 tablespoons)
12 taco shells or corn tortillas

Toppings:

Shredded cheddar cheese
Shredded lettuce
1 – 2 tomatoes, chopped
Chopped onion
Chopped black olives
Salsa
Sour cream

Optional: Spice it up by adding 1 to 2 tablespoons chipotles in adobo OR (not both!) a jalapeño pepper (seeds and membrane removed then finely chopped) when the venison is browning.

Note: I often add up to ¼ cup of salsa to the venison while the meat is browning. This gives it a little extra texture and a little extra flavor.

Directions:

If using hard taco shells, heat oven to temperature as directed on package for taco shells.
In medium skillet, add oil and brown ground venison and onion over medium heat for 8 to 10 minutes or until venison is thoroughly cooked, stirring frequently.
Stir in tomato sauce, taco seasoning and lemon juice. Reduce heat to low; cover and simmer 10 minutes.
Prepare taco shells as instructed on package.
Assemble tacos by layering venison mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with onions, olives and sour cream.

Suggestions for side dishes: Salad, refried beans or Spanish Rice or Mexican rice

Taco meat can be used for traditional tacos, as a burrito filling, or a salad topper.

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Italian-Style Venison Burritos

By GrowingDeer,

Italian-style venison burritos

 

 

 

 

 

 

 

 

Ingredients:

2 pounds ground venison
½ onion, chopped
2 teaspoons Montréal steak seasoning
Drizzle of olive oil, for sautéing
1 cup marinara sauce
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
6 tortillas

Directions:

In a skillet, brown onions in olive oil.
Add venison and Montreal steak seasoning, cooking over medium heat until heated throughout.
Stir in marinara sauce, mozzarella cheese, Parmesan cheese and garlic powder.
Spoon 1/6 of filling onto each tortilla.
Fold sides and ends over filling and roll up.
Place in casserole dish that has been coated with cooking spray.
Bake at 375° for 18-20 minutes or until heated 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 Italian Burritos, click here for that recipe.

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Venison Brats

By GrowingDeer,

Vension brat

 

 

 

 

 

 

 

 

Ingredients:

Venison brats
1 tablespoon canola oil
1 onion, sliced
2 cups beef broth
Buns

Directions:

Sauté onions in some canola oil until browned, then remove from pan.
Brown the venison brats in the canola oil.
Add 2 cups beef broth to pan with venison brats and top with browned onions.
Simmer for approximately 15 minutes until thoroughly cooked.
Optional step: Using kitchen shears, remove the casings before serving.
Serve in buns with toppings as 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 Sandwiches

By GrowingDeer,

Baked Venison Sandwiches on a white plate

 

 

 

 

 

 

 

 

 

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.

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

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Sweet & Sour Venison

By GrowingDeer,

Sweet n sour venison with rice and veggies

 

 

 

 

 

 

 

 

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.

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

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Easy Bayou Venison Jambalaya

By GrowingDeer,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

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Venison Calzones

By GrowingDeer,

Venison calzone

 

 

 

 

 

 

 

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!

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