Category: Recipes

Easy Marinated Venison Roast

By GrowingDeer,

Marinated venison roast before and after cooking

 

 

 

 

 

 

 

 

Ingredients:

1 venison roast
2 cups beef broth

Marinade Ingredients:

1 cup canola oil
2 tablespoons soy sauce
2 teaspoons seasoned salt
2 teaspoons paprika
2 teaspoons meat tenderizer
5 cloves garlic, minced
2 tablespoons lemon juice

Directions:

  1. Place the venison roast in a Ziploc bag.
  2. Combine the marinade ingredients, pour over the roast and close the Ziploc bag.
  3. Let the venison roast marinate overnight in the refrigerator.
  4. The next morning remove the venison roast from the marinade and place in a slow cooker.
  5. Add 2 cups beef broth.
  6. Cook on low until tender (8 – 10 hours).

Note: Leftovers can be used for barbecue venison sandwiches. Simply shred up the leftover meat with barbecue sauce and top it with cheese. The remaining leftover roast can also be added to soup.

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Venison Fajitas

By GrowingDeer,

Baked venison fajitas

 

 

 

 

 

 

 

Ingredients:

10 flour tortillas
2 cups cooked, cubed venison loin
2 cups cooked white rice
Jar of red sauce (spicy marinara, salsa, etc.)
2 cups shredded cheese

Toppings:

Lettuce
MORE shredded cheese
Olives
tomatoes

Directions:

Put venison and rice in tortilla.
Roll and place in greased pan.
Cook in oven at 350 degrees for 20 minutes.
Top with red sauce and shredded cheese.
Cook an additional 10 minutes.
Serve with toppings.

Note: We cubed leftover onion venison loin and used it in this 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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Onion Venison Loin

By GrowingDeer,

Brined onion venison loin.

 

 

 

 

 

 

 

 

Ingredients:

Venison loin
Basic brine
2 onions, sliced
4 cloves garlic, minced
½ tablespoon canola oil
Dried rosemary, to taste
Fresh ground pepper, to taste

Basic Brine Ingredients:

3 cups water
2 tablespoons salt
2 tablespoons sugar
1 tsp. garlic powder
Fresh ground pepper to taste

Basic Brine Directions:

Heat 3 cups water (I do this for a couple minutes in the microwave).
Dissolve salt, sugar, garlic powder and ground pepper in water.

Directions:

Place venison loin in basic brine/marinade.
Refrigerate for 8 hours.
Prepare roasting pan with raised rack by spraying with cooking oil spray for easy clean-up.
Put loin on rack.
Sauté onions and garlic in canola oil until onions are soft.
Sprinkle loin with dried rosemary and freshly ground pepper.
Top loin with sautéed onions and garlic.
Bake at 375 until done (medium is about 140 degrees internal temperature and took my loin about 45 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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Minute Venison Chili

By GrowingDeer,

Ingredients:

Leftover cooked venison loin, cubed
3 15 oz. cans beans (great northern and red chili beans)
3 15 oz. cans diced, seasoned tomatoes
3 8 oz. cans tomato sauce
Chili seasoning (a packet or make your own, below)

Directions:

Combine all ingredients into slow cooker.
Simmer on low for 6 hours or longer.
Serve with toppings of your choice.

Chili Seasoning Ingredients:

1 tablespoon chili powder
1 ½ tablespoons  cumin
4 tsp. onion powder
4 tsp. paprika
2 tsp. g. powder
2 tsp. salt
1 tsp. oregano
1 ½ tsp. brown sugar
1 tsp. dry mustard
1/8 tsp. pepper
Pinch cinnamon

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 Quiche

By GrowingDeer,

Venison quiche

 

 

 

 

 

 

 

 

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:

  1. Grease two 9-inch round baking dishes.
  2. Mix ground venison and breakfast sausage together evenly.
  3. In a large bowl combine eggs, flour and baking powder together thoroughly.
  4. Add cottage cheese, melted margarine, shredded cheese and onion to egg mixture.
  5. Spread sliced mushrooms into bottom of one dish.
  6. Spread ½ of meat mixture evenly into each dish.
  7. Spread ½ of egg mixture evenly into each dish. Dishes will be very full.
  8. Cook in 375 degree oven for 35 – 40 minutes or until a knife inserted near the center comes out clean.

This recipe was inspired by the Warm You Up Sausage Quiche recipe here.

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Venison stroganoff

By GrowingDeer,

Venison stroganoff with green beans

 

 

 

 

 

 

 

 

Ingredients:

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.

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Venison breakfast sandwiches

By GrowingDeer,

Venison sausage breakfast sandwich

 

 

 

 

 

 

 

Ingredients:

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.

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Savory Cubed Venison Stew (An Instant Pot Recipe)

By GrowingDeer,

 

 

 

 

 

 

 

 

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:

  1. Set the Instant Pot to sauté function, add canola oil.
  2. Mix Italian herb blend into the mayonnaise to make an herb mayonnaise. Dredge the cubed venison in the seasoned flour.
  3. 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.
  4. Add the remaining ingredients.
  5. Put the lid on the Instant Pot and seal. Use the manual setting timed to 40 minutes with natural pressure release.
  6. 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.

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Venison BBQ Sandwiches

By GrowingDeer,

BBQ venison sandwich with potatoes and corn

 

 

 

 

 

 

 

Ingredients:

2 pounds sliced venison
4 tablespoons butter
½ onion, sliced
½ cup yellow mustard
½ cup brown sugar, packed
½ cup cider vinegar
1 tablespoon dry mustard
Dash of red pepper
Salt, to taste
Hamburger buns

Directions:

Cook the onion in butter until soft.
Add the yellow mustard, brown sugar, cider vinegar, dry mustard, red pepper and salt.
Simmer until the brown sugar is dissolved.
Put sliced venison in slow cooker.
Pour sauce over venison.
Cook on low for 8 hours.
Serve venison on hamburger buns with toppings of your choice.

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

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Bacon-Wrapped Venison Loin

By GrowingDeer,

Bacon-wrapped venison loin

 

 

 

 

 

 

 

Ingredients:

1 lb. bacon
2 lbs. venison tenderloin
1 – 2 teaspoons olive oil
1/4 teaspoon onion powder
Kosher salt, to taste
Pepper, to taste
2 tablespoons butter
8 oz. sliced white mushrooms
2 cloves garlic, minced
1/2 cup heavy whipping cream

Directions:

Preheat oven to 375 degrees.
Place bacon on a slotted baking pan.
Bake bacon in the preheated oven until halfway cooked, about 10 minutes.
Set bacon aside.
Brush venison with olive oil and then season with onion powder, salt, and pepper.
Place tenderloins into a roasting pan.
Cook venison tenderloin for about 1 hour until almost done (145 degrees).
Add bacon to top of venison and put back in oven for 15 – 20 minutes or until venison is done (160 degrees) and bacon is crisp.
Start the cream sauce by sautéing mushrooms in butter until soft.
Add garlic to mushroom and butter and sauté for another 1 – 2 minutes.
Add cream and simmer until sauce is heated throughout.
Serve sauce with tenderloins.

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

The original recipe, Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, can be found here.

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