Venison recipe needed?!
Answers: Hey does anybody have a good recipe that includes ground venison? I already make the basics with it like burgers and tacos. Maybe a good stroganoff recipe or something would be good. Thanks.
Venison Stroganoff
Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice
Coating mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper
Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water
Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.
Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.
Venison Cabbage Rolls
1 lb ground venison
1 chopped onion
Garlic (to taste)
? - ? tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley
Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.
Shepherd’s Pie
Ground venison
Mashed potatoes
Garlic
Egg
Onion
Green beans
Corn
Tomato sauce
Grated cheese
Distribute mashed potatoes in a layer along the bottom of a large pan. Combine ground venison, garlic, egg and onion into a meatloaf mixture and layer over the mashed potatoes. Next, layer green beans, corn and tomato sauce; followed by a layer of grated cheese. Repeat these layers until ingredients are exhausted. Finish with a layer of mashed potatoes. Cook 45 minutes in the oven.
Huevos Rancheros with Venison Chile Sauce (recipe for two)
? lb. ground venison
2 tbsp chopped onion
1 141/2 oz. can of tomatoes, drained
4 drops Tabasco sauce or hot sauce
1 tsp. salt
1 can of mild chili beans, drained
4 eggs
Soft corn tortillas
Olive oil
Garnish:
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
Sour Cream
Avocado slices (optional)
Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.
While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.
Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.
Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.
Meat and Potato Soup
1 lb ground venison
1 lb Italian sausage
2 TB minced garlic
1/3 cup chopped onion, sautéed
Chopped turkey
Salt and pepper to taste
Crushed red pepper
1 cup water
1 large can of chicken broth
1 bag of chunked frozen potatoes
1 ? cups chopped green onion
1 cup parsley
Raw spinach
Mix ingredients in a large pot and allow it to simmer for 20 minutes.
Grilled Venison Rolls
Venison steaks
Tooth picks soaked in water
Green onion
Asparagus spears
Marinade:
Soy sauce
Garlic
Lime juice
Sesame oil
Cut hind steaks along the grain creating thin pieces while still partially frozen. This allows ease in removing fat and cutting. Marinade steaks in soy sauce, garlic, lime juice, and sesame oil. Roll marinated steaks around a couple pieces of asparaguses and green onions respectively. Fix rolled steaks with moistened toothpicks to ensure them from not catching on fire. Place rolls onto grill, basting them with extra marinade ensuring good moistness and taste. Periodically roll the steaks as to cook all the way through. Venison steaks are done when they are completely brown all of the way through.
Greek Venison Steak
? cup sour cream
1/3-1/2 cup of chopped cucumber
2 TB feta cheese
2 TB cut olives
Marinade:
? cup steak sauce
TB olive oil
2 TB lemon juice
Mix marinade by adding steak sauce, olive oil, and lemon juice; marinate the steaks for approximately two hours. Save some of the marinade, that has not touched the raw meat, as a garnish. Grill steaks for 10-12 minutes, until they are cooked through to prevent contamination. Mix the sour cream and cucumber and add on top of the finished steaks on the plate. Add feta cheese and olives as a garnish, enhancing its Greek taste.
Crescent Roll Venison Lasagna
2 canisters of crescent rolls
Ground venison
Diced onion
Garlic (to taste)
Spaghetti sauce
Ricotta cheese
Italian cheese
Cook ground venison with chopped onions and garlic to taste until it is fully browned. Mix in spaghetti sauce just covering the meat, into a mixing bowl, set aside. Open crescent roll canisters and arrange in a circle on a cookie sheet or pizza pan/stone. The crescent dough should be overlapping and the long part of the dough pieces should be pointing out with a circle in the middle (looks like a sun when you are finished). Spoon the mixture onto the overlapping dough base, allowing enough dough to be folded over the filling to create a roll. Sprinkle ricotta and Italian cheeses on the venison. Take the long part of the dough pieces and bring over the venison cheese and tuck the long part under the dough. Do this with all the long ends. It should resemble a circle or ring when you are finished. There will also be space between the long ends where you can see the venison and cheese; this is the way it should be. Bake in the oven at 375oF for approximately 20 minutes, until it is golden brown. Serve with more cheese sprinkled on top.
Cream cheese and Venison Appetizer
(from viewer Troy Henley)
1 package of softened cream cheese
? cup chopped dry cherries
crackers
sliced venison salami
Mix softened cream cheese and cherries in a bowl. Spoon out onto crackers and top with sliced venison salami as an easy and delicious appetizer.
Greek-Style Sloppy Joes
1 pound ground venison
1/2 cup chopped onion (1 medium)
1 15-ounce can tomato sauce
1/3 cup bulgur
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
? teaspoon greek seasoning
1/4 teaspoon black pepper
2 cups shredded romaine lettuce
6 kaiser rolls, split and toasted
4 ounces crumbled feta cheese with tomato and basil or plain feta cheese
In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, greek seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.
To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta cheese; replace top halves of rolls.
Makes 6 sandwiches
Venison Stroganoff
Ingredients
1 1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked Instructions
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
It works great in your favorite spaghetti sauce.
Venison one dish meal sounds good, you can find it here -
http://www.uwex.edu/ces/cty/trempealeau/...
Having been raised eating more than venison than beef, anything you can make with beef, you can make with venison.;depending on the cut of venison.
Here's a stroganoff recipe I found for you:
From-Scratch Venison Stroganoff
INGREDIENTS
2 pounds cubed lean venison
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 (8 ounce) package sliced mushrooms
1 onion, diced
1 (15 ounce) can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 (8 ounce) container sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
I like to make meatloaf. It doesn't have much fat, but yet it is still moist: Try a can of Hunt's Meatloaf Fixin's (where the tomato sauces are in the grocery store), mix 1/2 can with 2 lbs ground venison. Add 2 eggs to the mixture. Saute some diced onions, bell peppers (I buy the already made bag in the frozen section) and add to the meat mixture in large bowl. Add about a cup of bread crumbs, crushed cracker crumbs or quick oats. Add salt, pepper, garlic salt. Combine it all with clean hands and form into a loaf and place in a baking dish. Bake in about 375 or 400 degree oven until browned for about an hour. Now pour the remaining Hunt's Meatloaf Fixin's sauce over the top as a glaze (sometimes I add some tomato sauce or ketchup if it doesn't seem like enough.) and return pan to oven and finish baking for about 10 or 15 more minutes. Makes great meatloaf and my family loves it!
You can follow any recipe you like substituting venison for whatever meat the recipe calls for. For example, if you have a recipe you like for beef stroganoff, then you can use the venison instaed of the ground beef. As long as the cut of the venison matches the cut of meat (roast for roast, steak for steak, ground for ground) you can use venison in every way. I have made a meatloaf with 1/3 pound each of venison, turkey and pork. It was great. I always double the herbs and spices to cut the gamey taste in the meat. Good luck and enjoy! Rob R
Cook the venison, and add it to the crock pot with one can cream of mushroom soup, one can of cheddar cheese soup and a can of sliced mushrooms. Stir together well to combine. Allow to cook for 1-2 hours on low, just to heat through. Serve on hoagie buns or hamburger buns with slices of american, cheddar or provolone cheese. This also works well for a venison or beef roast, simply cook in the crockpot til its fork tender, remove from crockpot, drain juice (save if you wish for soups) and shred, return to crockpot and add soups and cook until heated thoroughly.
Venison Stroganoff
1 ? Venison (steaks or roast)-Cut into strips or chunks
? cup flour
1 tsp. onion powder
1 tsp. garlic powder
? tsp. salt
? tsp. pepper
? cup extra virgin olive oil
2 TBL. Chopped garlic
2 cups chopped onion
? cup Worcestershire sauce
14 ? cans of beef broth
2 cups of water
16 oz. sliced fresh mushrooms
1 pint sour cream
12 oz. cooked egg noodles
Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles
Venison Stroganoff
1 1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
http://www.dnr.state.oh.us/tabid/5679/de...
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Have fun making the sausage and enjoy with your friends...
Summer Sausage
5 pounds hamburger -- (not ground chuck)
5 teaspoons Mortons tender quick salt -- (rounded teaspoons)
2 Tablespoons Mustard seed
2 teaspoons Course black pepper
2 teaspoons garlic salt
1 tablespoon Hickory smoke salt
Knead all ingredients together. Place in the refrigerater for four days. Knead mixture every day. On the fourth day, make into 5 rolls and bake on a rack for six hours at 200 degrees. Turn four times during baking.
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NOTES : You can use ground venison or a mixture of venison and hamburger.
VENISON TERIYAKI
Yield: 4 servings
2 lb Venison
1/2 c Soy Sauce
1/3 c Grated Onion
1/4 c Water
2 tbsp Sugar
1 tsp Ground Ginger
1 Clove Garlic, minced
Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks.
Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours.
Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces
cook quickly so watch carefully.