Venison cooking web site coming soon

Exciting news...I will soon be moving this blog over to a new web site. The site is in development, but hopefully it will make finding recipes easier, and make it easier for people to submit recipes. It will also have other useful information. That's been taking up most of my time, which is why I haven't posted anything here in a while. But don't worry...I've still been cooking! I'm hoping to launch the site in early September...just in time for the start of hunting season.

Middle Eastern Stuffed Peppers

I love stuffed peppers...I've realized I don't really care what they're stuffed with!
I got this recipe from the May 2009 issue of Women's Health (a great magazine by the way), page 123.

Middle Eastern Stuffed Peppers
4 medium sweet bell peppers
1/2 lb ground venison
1 tsp olive oil (I used Spanish)
1/2 cup golden raisins
1 8 oz can tomato sauce
1/4 cup sliced stuffed green olives
1/2 tsp chopped garlic
1 tsp cinnamon
2 tsp ground cumin
1 c precooked brown rice, heated

Preheat oven to 400 degrees.
Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.

Heat oil in a nonstick skillet and brown the venison with the garlic, cinnamon, and cumin using medium heat. Add raisins and tomato sauce and cook until mixture is hot (about 3 minutes).

Remove skillet from heat and mix in rice and olives. Place equal amounts of mixture into each pepper and replace tops. Cover pan tightly with foil.

Bake until peppers are soft (about 15 minutes).

Makes 4 servings. 275 calories per serving.

Afghan Kabobs with Venison

I love Afghan food...there is something about the spices that just works for me. No surprise, then, that the traditional Afghan kabob recipe works beautifully with venison. I served the kabobs with brown basmati rice, and arugula salad, and nan bread, which Trader Joes sells in the frozen section. It was simple and delicious.

I found the recipe the recipe with a good old internet search, and modified it a little. The original recipe came http://www.afghan-network.net/Cooking/: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Afghan Kabobs with Venison
Serves 6

2 lb boneless venison steak, cut into 1-in cubes
3 medium onions, quartered
1 tsp salt
1 tsp ground cumin
1/4 tsp black pepper
1/4 cup cognac, arak, or dry red wine (I used wine)
water as needed


Mix spices and wine together and pour over venison and onion in bowl. Add enough water to cover meat. Marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill for 5 to 7 mins, or to taste: rare, medium, or well-done. These can also be broiled.

Gingered Venison with Carrots and Surgar Snap Peas

I've been so busy with work, I haven't been able to cook much lately (or, rather, try new recipes). My honey took pity on my poor stressed-out soul last night and made this delicious stew I found in Fitness Magazine. We actually doubled the recipe to share it with his family. I'm happy to report that they all loved it, and that's a huge compliment because he's got some very picky eaters in the clan. It was a hit!

Gingered Venison with Carrots and Surgar Snap Peas
From Fitness Magazine, April 2009, p128

Serves 6

1 ½ pounds boneless venison steak, cut into 1-inch cubes
4 medium carrots, cut into ½-inch slices (or use about 2 cups of baby carrots)
½ cup sliced scallions
2 garlic cloves
1 ½ cups water
2 tbs soy sauce (reduced sodium, preferred)
2 tsp grated fresh ginger
1 ½ tsp instant beef bouillon granules
¼ tsp crushed red pepper
3 tbs cornstarch
3 tbs cold water
½ cup chopped red bell pepper
2 cups sugar snap peas (if frozen, let thaw first)

Pull out the slow cooker. Combine venison, carrots, scallions, and garlic and put in cooker. In a medium bowl, combine the 1 ½ cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.

Cover, cook on low setting 6 to 8 hours or on high 3 to 4 hours.

If using low heat, turn to high setting. In a small bowl, combine cornstarch and the 3 tbs cold water; stir into meat mixture along with the bell pepper. Cover, cook 20 to 30 minutes, or until thickened (stirring once). Stir in sugar snap peas. Serve when peas are tender (about five minutes). Serve over rice.

Checking In

I can't believe my last recipe was March 1. Wow, it's amazing how quickly cooking takes a back seat when my life gets busy. Busy life is, though, and I'm not sure when I'm going to have a chance to try something new. But I will. In the meantime, if I have time, I'll find some recipes that I know will work with venison and post them.

If you have a great recipe, please share it!