Taking Some of the “Fat” out of “Fat Tuesday” with Whitetail Venison

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Nawlins-Style Venison Gumbo Plated

Whitetail Venison is Perfect for Taking Some of the “Fat” out of Fat Tuesday

Mardi Gras, Shrove Tuesday, Pancake Day, Fat Tuesday – no matter what you call it, a week from today will be a day of indulgence all around the world as millions of Christians celebrate one last “hurrah” before the Lenten season that precedes Easter.

The MVC Family will certainly be celebrating with all kinds of tasty food, but ours will be a little more guilt-free thanks to the deliciousness that is naturally found in lean whitetail venison. Last year, we whipped up some Nawlins-Style Venison Gumbo. This year, we’re brainstorming what could be the perfect NOLA inspired venison dish: Jambalaya with our venison sausage?  Medieval Meat Pie with venison stew meat? Creole-spiced anything?! Stay tuned to see what we come up with!

As always, we encourage you to experiment with venison to come up with delicious seasonal meals! We love seeing the creativity and passion that goes into the dishes made by our venison-loving community. Whether you’re a rookie or a ‘seasoned’ veteran when it comes to cooking with venison, make sure you keep these cooking tips in mind, and have fun with it! If you cook up a winning recipe, we would love to share it in our recipe library! Submit recipe here.


Superbowl 2014: What are YOU Eating for the Big Game??

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Seahawks take on the Broncos this Sunday, February 2nd!! This means prepping for that Super Bowl party that you’re either hosting or attending… but what’s on the menu? Whether it’s chili, chips & dip, brats, burgers, or skewers – make it more flavorful and healthier with venison as the main attraction!

Don’t have your own harvest of venison? Place an order with us by tomorrow night, and we’ll be sure you get it before the weekend! Start shopping here.

Have your own venison, but don’t know what to do with it? Click here for recipe inspiration!

Don’t know the first thing about cooking with venison? Fear not! Click here for Venison Cooking 101!

Already have the menu planned, but don’t have a hostess gift? Give the gift that keeps on giving: spice blends! Made to go with venison, but also great on any game, beef, or even veggies!

And as always, we’d love to see what’s cookin’! Tag us on Facebook, Twitter, or Instagram! Whether you’re going redneck or classy, in the parking lot of the stadium or in the comfort of your own home, we can’t wait to see the deliciousness that you come up with! Cheers!

Venison Pierogies with Blue Cheese

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Venison Pierogies with Blue Cheese

Recipe type: Dinner
Cuisine: Polish
Serves: 12
Prep time:
Cook time:
Total time:

  • Dough
  • 5 C Flour
  • 16 oz sour cream (Reduced fat sour cream works, but do not use fat free)
  • 2 whole eggs
  • 1 egg yolk
  • 3 Tbs butter, melted
  • 1 tsp salt
  • Venison Filling
  • (approx.) ¾ lb ground venison, cooked and seasoned with salt and pepper
  • 8 oz porcini or button mushrooms, chopped
  • ½ C diced onion
  • 2 tsp minced garlic
  • (approx.) 1¼ C stiff mashed potatoes
  • 6 oz crumbled blue cheese

  1. Dough
  2. Combine everything except flour. Add 4½ C flour. Incorporate. (The dough probably will not form a ball on its own.) Sprinkle ¼ C flour on surface. Turn out dough. Sprinkle the last ¼ C over the dough. Knead dough until it comes together and is smooth (~3 minutes). Add more flour if needed. Divide dough into easily managed pieces (2-4). Let rest at least 10 min. in refrigerator.
  3. On floured surface. Carefully roll out dough to ¼ inch thick. Cut into 3 inch circles.
  4. Venison Filling
  5. Saute onion and mushrooms until onions are translucent, 5-7 minutes. Combine all the filling ingredients. Season with salt and pepper to taste.
  6. Fill pierogies with about 2 Tbsp of mixture. Seal into half moons.
  7. Boil until they float. (At this point, you can freeze them.)
  8. Makes about 4 dozen. (Serving size=4)
  9. Finishing (for every 2 servings):
  10. medium onion, sliced. Saute in butter or oil until soft and sweet, about 10-12 minutes. Add pierogies, lightly brown on both sides and heat through. Add about ¼ C water and 2 Tbsp sour cream to make a sauce. Sprinkle with parsley.

Check out more delicious recipes by Lauren at http://tennesseemirepoix.blogspot.com/


Savor the Holidays with Michigan Venison Company!

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Share the Holiday Spirit!

Now is the time of year to reconnect with loved ones near and far. We reflect on another year passing, and give ourselves a fresh start on personal goals in the new year…

With that in mind, we’re curious to see who’s got lean, nutritious, delicious venison on the menu this holiday season! You can share your photos on our Facebook page, or tag us on Instagram! We’d love to see photos of families cooking venison together, toasting over a meal well done, or happy recipients of our Venison Spice Blend Gift Sets, just to name a few…

The Michigan Venison Company family will be out of town until the new year. Please note that we will resume shipping on Monday, January 6, 2014. We apologize for any inconvenience. If you have questions, please email info@michiganvenison.com. For emergencies, please email Kate at kate@michiganvenison.com

We hope everyone finds peace and joy amid  the inevitable, chaotic hustle and bustle. From our family to yours, we wish you a merry Christmas and a happy new year!

Help Us Kick Off Hunting Season with Recipes!

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Help Us Kick Off Hunting Season with Recipes!

We hope all you hunters out there had a safe Opening Day for bowhunting this morning! In the spirit of things, we will be featuring venison recipes on our Facebook page all season long to inspire you to try new things with this delicious and lean protein. We’d love to see all kinds of recipes: stew, lasagna, curry, stir fry, chili, family traditions, successful trial and error… get those creative juices flowing!

Do you have a recipe that is feature worthy? We’d love to share! Please submit recipes to kate(at)michiganvenison(dot)com for consideration. Only recipes that specify measurements of ingredients will be considered. Photo of finished product must also be included to be eligible for feature because come on, who doesn’t want a little venison eye candy to make their mouth water?

Let the venison inspiration begin! Happy cooking!

Buck Up at Traverse City Summer Microbrew & Music Festival!

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Michigan Venison Co. Coming to a Beerfest Near You!

After an incredibly successful Winter Microbrew & Music Festival this February, we’re excited to announce we’re ready for round two! Summer in northern Michigan is hard to beat, and Traverse City is going to celebrate with awesome musicians like Michael Franti, and delicious microbreweries from all over the state. For us, great music, great beer, and great venison seem to go hand in hand in hand. We’ll be serving up hot, juicy venison eats all day Saturday, August 24 at The Commons in Traverse City!

Here’s a sneak peek at our menu:

- MVC Original Whitetail burger

- Cherry Whitetail Bratwurst

- Bacon & Cheese Whitetail Bratwurst

- Whitetail snack sticks

And to top it all off, here’s a sneak peek at our official MVC swag, available for purchase at the festival:


Buy your tickets for the festival here!

Come out next weekend and support Michigan Whitetail venison! It’s going to be a blast!

*For those who will be at the festival, we will be accepting credit cards for purchases, so don’t worry about not having enough cash.

*For those wishing they could attend, you will be able to get your MVC t-shirts and hats on our site soon. Stay tuned!