Archive for August, 2013

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:

IMG_4459

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!

Check out this Pan Seared Venison Goodness!

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4.0 from 2 reviews

Pan Seared Venison with White Cheddar Egg Noodles
 
Author:

Serves: 8
Cook time:
Total time:

 
Summary
Ingredients
  • 1lb Venison, cut into cubes
  • Salt & Pepper
  • to taste Garlic Powder
  • 1tsp Cumin
  • to taste Parsley
  • 1 Small Onion, Chopped
  • 1clove Garlic, finely chopped
  • 1.5Tbs Butter
  • 16oz Uncooked No Yolk Egg Noodles
  • 8oz ⅓ Less Fat Philidelphia Cream Cheese
  • 1block Sharp White Cheddar, shredded with grater

Instructions
  1. Noodles: Heat water with a pinch of salt to boil and stir in egg noodles. Boil for 10-12 minutes or until tender. Drain in strainer and rinse with hot water. Then (while still hot) add the 1.5 tblspn of butter, add cream cheese, add white cheddar stir until the cheese have melted. Add salt, pepper, garlic powder, parsley, and cumin to the noodles. Stir well.
  2. Venison: While the noodles are cooking, place your onion and fresh garlic in a sauté pan with a drizzle of extra virgin olive oil. Cook for 4-5 minutes turning as you go. Then place cubed, marinated venison in pan with onion. Pan sear the venison so that the meat is cooked to a medium rare temperature. (This should only take a couple of minutes, you do not want to overcook the venison because it becomes very tough. Also, if you are using venison loin, as soon as the blood stops seeping the meat is cooked. )
  3. Separate your noodles into individual bowls, top with amount of venison you prefer, and garnish with a pinch of grated white cheddar and pepper.

Notes
I marinate venison in balsamic dressing + salt + pepper for 4-6 hours prior to cooking. You can also use Italian dressing.

Nutrition Information
Serving size: 1 Calories: 1 Fat: 1 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 1 Carbohydrates: 1 Sugar: 1 Sodium: 1 Fiber: 1 Protein: 1 Cholesterol: 1

 

Venison Lettuce Wraps

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Venison Lettuce Wraps

Bursting with flavor that you don’t have to feel guilty about, venison lettuce wraps make a great summertime meal. This finger-food is also a fun way to get your kids to eat healthy since you build your own and eat with your hands. Our recipe feeds four for a light dinner, or eight as an appetizer. Let us know what you think!

Ingredients

 

Filling

  • 1 lb. ground whitetail venison
  • 1 Tbs. vegetable oil (or any other cooking oil)
  • 1 Tbs. ground white pepper
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. hoisin sauce
  • 1 Tbs. soy sauce, plus a couple splashes for browning venison
  • 1 Tbs. rice vinegar
  • 2 tsp. pickled ginger, minced
  • 1 (8oz.) can water chestnuts, drained and finely chopped
  • 3 green onions, chopped

 

Other Ingredients

  • 16 leaves Boston Bibb (or butter) lettuce leaves, rinsed and dried

 

Instructions

Preparing lettuce: Rinse whole leaves of Boston Bibb lettuce and pat dry with a towel. Set aside.

Preparing filling: In a medium-sized sauce pan, brown 1lb. ground venison with 1 Tbs. ground white pepper and a couple splashes. Once venison is completely browned, remove from heat and place in medium-sized mixing bowl. Using the same medium-sized sauce pan, sauté onions. Add hoisin sauce, soy sauce, garlic, and pickled ginger. Cook over medium heat for about 5 minutes, or until sauce starts to thicken. Add cooked venison, water chestnuts, and green onions. Cook until green onion just starts to wilt, about one minute. Remove from heat and place in medium-sized bowl for serving.

Assembling a lettuce wrap: Hold one leaf of lettuce in the palm of your hand. Scoop a heaping spoonful of filling into center of lettuce leaf. Wrap closed with fingers and eat like a taco or burrito.

 

Photos and Feedback:

While this is a fun finger food, it is a little juicy, so we don’t recommend letting the kids eat this without at least napkin underneath. We adults really beat the heat by pairing this lighter fair with a Summer Shandy (beer). Let us know what you think of this recipe! And now for the photos:

 

 

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Step 1: hold lettuce leaf in your hand like so.

Step 1: hold lettuce leaf in your hand like so.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.