Category: Recipes

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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Grilled Venison Mini Meatloaves

By GrowingDeer,

Grilled venison meatloaf

 

 

 

 

 

 

 

 

Ingredients:

1 cup quick cooking oatmeal
1 1/3 cup milk
1 package dry onion soup mix
1 egg, beaten
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 1/2 lbs. ground venison
1 lb. ground chuck

Directions:

  1. Mix oatmeal with milk and let stand for 5 minutes.
  2. Mix in all other ingredients.
  3. Shape into 10 to 12 mini meatloaves.
  4. Place on foil that has been sprayed with cooking spray.
  5. Cook on grill over medium heat for about 30 minutes or until done (internal temperature of 165 degrees).

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Pressure Cooker Mexican Venison

By GrowingDeer,

Instant Pot with chopped venison

 

 

 

 

 

 

 

Ingredients:

1 tablespoon canola oil
1 medium onion chopped (about 2/3 cup)
2/3 cup chopped green pepper
2 cloves minced garlic
1 ½ cups water
4 beef bouillon cubes
2 frozen venison ball roasts (about 2.5 lbs each)
2 tablespoons chili powder
2 tablespoons cumin
½ stick butter

Directions:

  1. Turn the Instant Pot on sauté mode. Add oil and spread around. Then add onion, green pepper and minced garlic. Saute for a couple of minutes.
  2. Unwrap the beef bouillon cubes and put in the water. Add to pot.
  3. Add the frozen venison ball roasts.
  4. Sprinkle the roasts with the cumin and chili powder.
  5. Put the butter on top of the roasts. Put lid on and close/seal the pot.
  6. End the sauté mode. Change the setting on the Instant Pot to manual with a time of 80 minutes. Make sure the vent is pushed to seal. The meat will be cooked to the right internal temperature at 60 minutes, but the tenderness comes with that last 20 minutes of pressure cooking.
  7. Let the pressure release naturally then remove the lid. Take the venison out and place on cutting board. Chop into ½” – 1” pieces. Put the venison back in the pressure cooker and mix with the remaining liquid. You can use the keep warm feature or take the meat out, let it cool and put in the refrigerator to eat later.

Serving suggestions: flour tortillas, refried or black beans, lettuce, onions, salsa, or cheese – anything you like and use as a burrito filling! The meat could also be used in your favorite Mexican casserole!

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Fried Venison Steaks

By GrowingDeer,

Fried Venison Steaks

 

 

 

 

 

Ingredients:

Venison Steaks
Milk
Eggs
Flour
Seasoning of choice

Instructions:

Tenderize meat (I use an LEM Hand Held Round Tenderizer).
Put eggs in bowl/pan and stir with fork.
Add milk.
Put flour in another bowl/pan and add seasoning of choice (I use Rotisserie Chicken or Kick’n Chicken seasoning).
Coat meat with egg/milk mixture, then coat with flour/seasoning mixture.
Pour oil into skillet or electric skillet until bottom is covered; heat to approximately 225 degrees (it must be fried at a low temperature!).
Cook on one side until you see blood come through, flip it and repeat.
Cook until crust is golden brown and meat is cooked completely.

Recipe by GrowingDeer Field Staff member Caleb Bettis, Arkansas. See Caleb cooking this recipe by clicking HERE.

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