When life hands you venison, make venison burgers. My husband hunts...a lot. And I cook what he brings home. Come share recipes, tips, and life with a bow hunter.
My step daughter loves making soup, and thinks making it up as she goes along is preferable to using a recipe. So I gave her some stew meat and told her to have fun. The resulting soup was pretty tasty.
Anwen's Venison Soup
2 lbs venison stew meat, cut into chunks 1 onion, chopped 1 large carrot, chopped 2 cups fresh green beans, cut into bite size pieces 1 handful of linguine, broken into 3 inch strips venison (or beef) broth; enough to cover the ingredients and/or make the soup as liquid as you like 1 tbs rosemary, ground 1 tsp sage 1 tsp thyme 1 bay leaf 2 cloves garlic, pressed 1 bunch Italian parsley, chopped
Throw all the ingredients into a crock pot and cook on low for 4 to 6 hours (depending on how tender you like the carrots and onions).
I hosted Christmas brunch for the family, and made this strata (modified from the Colorado Collage cookbook (big surprise!)). Since this strata has some very sophisticated ingredients in it, and since I was serving waffles for the kids, I assumed one strata would be plenty. Wrong! Everyone loved this. My guests practically licked the serving dish clean. And I was once again reminded that my 12-year-old stepson loves fine foods.
I did take a picture, but it didn't turn out...perhaps I was too junked up on caffeine to hold the camera steady. Trust me, it's very pretty.
Venison Breakfast Strata 1 cup milk 1/2 cup dry white wine 1 loaf day-old French bread, cut into 1/2 inch slices 1 lb venison meat, cut into thin slices 2 cups loosely packed, chopped fresh cilantro 3 tbs olive oil 1/2 pound smoked Gouda cheese, thinly sliced 3 ripe tomatoes, thinly sliced 1/2 cup basil pesto 4 eggs salt and pepper 1/2 cup whipping cream
Lightly grease 12-inch au gratin dish or 10-inch deep-dish pie pan. In shallow bowl, combine milk and wine. Dip bread, 1 or 2 slices at a time, in milk mixture. Gently squeeze as much liquid as possible from bread, taking care not to tear. Place bread slices in prepared dish.
Cover bread with slices of meat and cilantro and drizzle with olive oil. Layer half of the cheese and half of the tomato slices over the bread. Top with half of the pesto. Repeat layers of cheese, tomato, and pesto. In medium bowl, beat eggs and season with salt and pepper to taste. Pour evenly over layered mixture. Carefully pour cream over top and cover with plastic wrap. Chill overnight.
About three hours before serving, remove strata from refrigerator and bring to room temperature. Preheat oven to 350. Place pan on baking sheet and bake, uncovered, until puffy and browned (about 1 hour).
I recently participated in a recipe exchange. Alas, I believe it was with my friends where the chain fell apart...after two weeks, I've only received three recipes. But the three I got look great!
Meg Poston sent me this taco soup recipe. I don't know where she got it, but she said she's modified it over time, getting it down to it's very simple current form. It is very good. I would really classify it more of a chili than a soup, but does that really matter on a cold winter night? No, not at all.
Making this recipe also gave me a chance to do some internet research. It calls for Rotel tomatoes, which I'd never heard of. In a rare fit of sanity, I decided to find out what they are before going to the grocery store. Good thing too, because my local International Market doesn't carry them. So, what they are is a brand of diced tomatoes with green chiles. After much poking around, I found a can of tomatoes with green chiles that I suspect was the same thing (or very darn close). Taco Soup with Venison 1 lb lean venison, cubed (stew quality meat) 1 onion, chopped 1 pkg taco seasonings 1 pkg dry Ranch seasonings 2 large cans diced tomatoes, undrained 1 can Rotel tomatoes, undrained 1 can black beans 1 can pinto beans 1 1/2 cups frozen whole kernel corn (or one can of corn)
If you want to use the stovetop, then brown the meat with the onion in a soup pot. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot.
Serve with Tostitos or Fritos, sour cream and grated cheese. Eat and enjoy.
I've been looking for recipes that are easy for Rick to take to work...that means easy to heat, can be eaten hot or cold (he gets interrupted a lot), and not to fragrant (he owns a massage center, so the smell of spicy food isn't a good thing).
Calzones seem to fit the criteria, so I've been searching for recipes. I found this one on YouTube (actually, I found it anywhere I searched for Venison Calzone, so I thought I should try it).
The video doesn't provide amounts, so I looked up other recipes to get an idea of about how much of each ingredient is necessary. I think I got it about right. We ate this two nights in a row, and it was definitely better the second night. Also, it doesn't have any of the usual Italian flavors...that was okay with me, but Rick wanted the oregano. That said, it was very easy to make and looks pretty.
Easy Venison Calzone 1 15 oz can diced tomatoes 1 tsp Fennel seed 1 tbs Olive oil Salt and pepper to taste 1 lb ground venison 1/2 green pepper, chopped 1 cup romano cheese 4 oz mozzarella, shredded 1/2 tsp salt 1/4 tsp pepper 1 Pizza dough recipe (I used the prepared dough from Trader Joe's)
Preheat oven to 400. Roll out dough, making oblong shape about 1/4 inch thick. Spread tomato down center of dough, and top with browned ground venison, green pepper, mozzarella, and romano cheese, salt and pepper. Fold ends of dough and roll. Brush with egg and sprinkle with sesame. Bake in a jelly roll pan until golden brown, about 15 minutes. Cool five minutes, slice and serve.
If you want to make your own dough, I found this recipe on Cooks.com: GOOD 'N EASY PIZZA DOUGH
1 pkg. active dry yeast 1 c. warm water (105 to 115 degrees) 1 tsp. sugar 1 tsp. salt 2 tbsp. salad oil 2 1/2 c. flour If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe.
Today was the annual Appalachian Hunting Club holiday party. I thought this would be a good time to try a new appetizer out. I figured with a bunch of hunters, something of the cheese and meat variety would be a likely hit.
I was right.
I turned to my trusty Colorado Collage cookbook for inspiration, and found it on page 33 in the Chile Cheesecake. I made a few modifications (mostly adding ground venison, substituting the sour cream with guacamole, and omitting the green onions and black olives).
It was delicious. This would be a wonderful dish for your Superbowl party...it's a nice change to 7-layer dip.
Preheat oven to 325. In a medium bowl, combine tortilla chips and butter. Press into bottom of 9-in. springform pan. Bake 15 minutes, remove from oven, and leave oven on.
In large bowl, blend cream cheese and eggs. Add green chiles, jalapeno, colby-jack, and venison. Pour over crust and bake 30 minutes. (Be careful not to overcook.) Remove from oven and cool in pan for 5 minutes. Run knife around inside edge and remove sides from pan. Spread guacamole over top and sprinkle with tomatoes. Serve with tortilla chips.
My name is Susan, and I live in Virginia with my massage therapist, handyman, bow-hunter husband Rick. When he's off hunting, I write. His hunting (or rather the amount of venison in my freezer) has inspired me to start this blog. I plan to write a cook book with all the recipes I discover this year.
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