Archive for October, 2013

Venison Potstickers

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Venison Potstickers
 
Author:

 
A delicious Asian flare for our whitetail venison.
Ingredients
  • Potsticker Filing:
  • 1lb. ground venison
  • 4 c. water
  • 1-1/2 c. shredded or finely sliced cabbage
  • ½ c. finely chopped green onion
  • 1-1/2 Tbs. freshly grated ginger
  • 2 Tbs. oyster sauce
  • 2 Tbs. salt (for softening cabbage)
  • 1 tsp. soy sauce
  • 1 tsp. fish sauce (aka patis)
  • Other Ingredients:
  • 50 wonton wrappers
  • bowl of ½ c. water (used as glue for sealing potstickers)
  • ½ c. canola oil

Instructions
  1. Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings.
  2. Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet.
  3. Cooking Potstickers: Pour about ¼ c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about ½ of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining ¼ c. of canola oil and start process again.
  4. Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

Maple Bacon Venison Chili

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maple-bacon-vension-chili

Here’s a delicious and simply made venison chili recipe, submitted by Lauren, a health and fitness blogger. Let us know what you think about the recipe, and check out her blog at sweatthesweetstuff.com!

Maple Bacon Venison Chili
 
Author:

Recipe type: Easy, Dinner, Tailgate
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:

 
A delicious and simply made venison chili recipe, submitted by a health and fitness blogger. Check out her blog at sweatthesweetstuff.com
Ingredients
  • 4 strips bacon
  • ½ diced onion
  • 1 pound ground venison
  • 1 can black beans
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 1 cup beef or veggie stock
  • 1 tbsp. pure maple syrup
  • a few dashes Mrs. Dash or Johnny’ seasoning

Instructions
  1. First dice ½ a yellow onion and sauté until transparent, reserve for later.
  2. Cook 4 strips bacon in a pan, reserve for later.
  3. Pour ¼ bacon fat in a large saucepan and add the ground vension, sprinkle with seasoning. Cook until browned on medium heat. add your beans, drained Add your beans, drained and rinsed as well as the diced tomatoes and stock. Stir til combined and simmer on medium-low for 15min.
  4. Now add in the bacon and onions and 1 tbsp. pure maple syrup. Cook another 5 min.
  5. Top with cheese and crackers if you like and serve.

 

Pan Seared Venison with White Cheddar Egg Noodles

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Pan Seared Venison with White Cheddar Egg Noodles

Recipe submitted by: Alexandra Masters

We received this delicious looking recipe from a fellow venison lover. Let us know if you’ve tried this recipe, and how it turned out!

 

Pan Seared Venison with White Cheddar Egg Noodles

Pan Seared Venison with White Cheddar Egg Noodles
 
Author:

Recipe type: Dinner, Lunch
Cuisine: American
Serves: 4-6
Prep time:
Cook time:
Total time:

 
This comforting bowl of venison, cheese, and noodles will warm you from the inside out.
Ingredients
  • 1 lb. Venison Stew Meat
  • Marinade (either balsamic dressing with salt and pepper, or Italian salad dressing)
  • Salt, pepper, garlic powder to taste
  • 1 tsp. cumin
  • Fresh parsley to taste
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 1.5 Tbs. butter
  • 1 (16oz.) package Uncooked No Yolk Egg Noodles
  • 8oz. ⅓ Less Fat Philadelphia Cream Cheese
  • 1 block Sharp White Cheddar, grated

Instructions
  1. Marinate venison in balsamic dressing + salt + pepper for 4-6 hours prior to cooking. You can also use Italian dressing.
  2. Noodles: Bring 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. Return to pot. While still hot, add the 1.5 Tbs. of butter, add cream cheese, add white cheddar. Stir until the cheese has melted. Add salt, pepper, garlic powder, parsley, and cumin to the noodles. Stir well.
  3. 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. 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. )
  4. Separate your noodles into individual bowls, top with amount of venison you prefer, and garnish with a pinch of grated white cheddar and pepper.

 

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!