Archive for November, 2013

Delicious Venison & Wild Boar Meatballs

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Delicious Venison & Wild Boar Meatballs
 
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Serves: 3-5
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Aaron and I enjoy cooking the game he brings home, together, and these meatballs are one of our favorite “team” dinners. He makes the meatballs, I make the sauce. It’s perfect.
Ingredients
  • ½ lb. ground Venison*
  • ½ lb. Wild Pig sausage*
  • 1 large Egg
  • ¾ cup Ricotta cheese
  • ½ cup Parmigiano-Reggiano, finely grated (plus more for garnish)
  • ½ cup Panko bread crumbs
  • 4-6 Garlic cloves, minced
  • 2 Shallots, finely chopped
  • 1½ tsp Kosher Salt
  • 1tsp freshly ground Pepper
  • Chicken Stock or Water to keep sauce moist
  • 4 TB Olive Oil
  • 1 large Yellow Onion, diced
  • 4-5 large cloves of Garlic, thinly sliced
  • 1 TB dried Oregano
  • 1 TB dried Basil
  • 3 oz. Tomato Paste
  • 1 28 oz. can Diced Tomatoes
  • 1 15 oz. can Tomato Sauce
  • Salt & Pepper
  • Italian Parsley

Instructions
  1. Heat a large, nonreactive skillet over medium-high heat, then add the Olive Oil. When the oil is hot, add the Onions, stirring until they soften, then add the Garlic, Oregano and Basil. When the Garlic has softened, stir in the Tomato Paste, then add the Tomato Sauce, Diced Tomatoes and Salt & Pepper to taste. Bring to a boil, then reduce to a simmer. Allow to simmer for at least 20 minutes, stirring occasionally.
  2. Meanwhile, in a large mixing bowl, thoroughly combine all of the ingredients for the meatballs. Begin forming 2” meatballs, (coating your hands with Olive Oil beforehand helps to keep the meat from sticking to them), then place them on a sheet pan. You should have about a dozen meatballs.
  3. When the sauce is done simmering, place the meatballs in the sauce, raising the heat back up to medium-high, and adding about ¼ cup of the Stock or Water. Cook for 15 minutes, allowing them to brown. Turn the meatballs over, covering them with sauce, and cook for another 15 minutes. Add a little more of the Stock or Water, just enough to keep the sauce from getting dry, as needed.
  4. Plate and garnish with Parsley and Parmigiano

Notes
*Ground Elk or beef can be used in place of the Venison, and domestic pork sausage can be used instead of the wild pig sausage.
Visit Elena’s blog at http://ewrightson.tumblr.com

Delicious Venison n Wild Boar Meatballs PHOTO

Venison au Poivre

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Venison au Poivre
 
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Serves: 2-4
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Venison au Poivre with Roasted Pears & Caramelized Brandy Pan Sauce, and Apple, Cranberry & Gorgonzola on Mixed Greens Salad with Pear Vinaigrette
Ingredients
  • 1 Backstrap of Venison, trimmed of all silver skin
  • 1 TB Worcestershire Sauce
  • Kosher Salt
  • Herb Rub*
  • Coarse Pepper
  • 1 large can of pear halves in heavy syrup
  • ½ cup Brandy
  • 4 TB unsalted butter

Instructions
  1. Adjust the racks of your oven so that the Venison can be placed in the lower 3rd. Preheat oven to 400°
  2. Rub the Worcestershire sauce all over the Venison and let sit a minute. Sprinkle with salt, then the herb rub. Crust meat with the pepper and let sit at room temperature for 5-10 minutes.
  3. Place a cast iron skillet on your stove top and turn heat up to high/medium high. When the pan is hot, add a little peanut or canola oil, no olive oil, then place the Venison in and sear for about 4 minutes. Turn the backstrap over and place in the oven for 7-10 minutes, depending on its size and desired doneness.
  4. Remove from the oven and place on a meat board or plate, where the juices can accumulate, and allow to rest, loosely covered with foil, while you make the pan sauce.
  5. Place a sieve over a measuring cup or bowl and drain the pears, reserving the syrup. Place the pear halves on a sheet pan or oven proof skillet, cut side down, and place in the oven. Put the skillet back on the stove top over medium heat. Pour in the brandy and deglaze the pan, scraping up all the fonds, (I use a Le Creuset spatula spoon, they won’t hurt the pan or melt…perfect!). Continuing to stir, add in the reserved syrup. Allow to reduce until the liquid has thickened. Whisk in the butter, a tablespoon at a time. Add any accumulated juices from the meat. Continue stirring until the sauce is thickened and a nice caramel brown. Remove from heat and pour into serving boat. Keep the skillet on the stove top. Remove the pears from the oven and toss into the skillet, just long enough to coat with the remaining sauce residue. Slice Venison and serve, with the pears and sauce, immediately!

Notes
*I always have herbs on hand, from my garden, that I have dried. For this I put Rosemary, Thyme, Sage, Mint and some Chili Flakes in my former coffee grinder, and pulsed them to a semi course powder.
Check out Elena’s blog at http://ewrightson.tumblr.com/

Venison Au Poivre PHOTO

Beast Venison Chili

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PHOTO Beast Venison Chili_Hunter Chatters

Beast Venison Chili
 
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Serves: 6
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Ingredients
  • 1 teaspoon olive oil
  • 1½ pounds ground venison
  • 1 medium white onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1½ teaspoons ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 (15 oz) can kidney or pinto beans, rinsed and drained
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons chopped fresh parsely

Instructions
  1. Heat oil in large saucepan over medium-high heat. Add venison, onion, bell pepper, and garlic.
  2. Cook, stirring occasionally, for 10 minutes or until venison is no longer pink.
  3. Add cumin, chili powder, salt, and cayenne pepper; stir and cook for 1 minute.
  4. Stir in kidney beans and tomato sauce; bring to a boil.
  5. Reduce heat to low and gently simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
  6. Serve warm sprinkled with parsley.

 

Venison Bean Salad

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PHOTO Venison Bean Salad - Deidra Miller

Venison Bean Salad
 
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Serves: 4-6
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This venison bean salad is great over taco salad or nachos!
Ingredients
  • 1 lb. ground venison
  • 1 can (15 oz.) black beans, drained
  • 1 can (15 oz.) kidney beans, drained
  • 1 can (15 oz.) northern beans, drained
  • 1½ c. salsa
  • Lawry’s Seasoning to taste

Instructions
  1. Brown venison burger with Lawry’s Seasoning until done.
  2. Combine all ingredients.
  3. Can be served hot or cold, alone or on salads. And of course, you can substitute any beans.

 

Power Venison Meatloaf

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Power Venison Meatloaf

Submitted by: Hunter Chatters

www.team-trinity.com

Power Venison Meatloaf

Power Venison Meatloaf
 
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Serves: 8
Prep time:
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Rich in flavor and nutrients while lean and full of protein, this Power Venison Meatloaf recipe is a great comfort food kind of dinner after hitting the gym, raking leaves all day, or anything else that wears you out.
Ingredients
  • 2 pounds ground venison
  • 1 cup all-natural mild salsa
  • 1 cup whole wheat bread crumbs
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon sea salt
  • Ground black pepper
  • Fresh chopped parsley (garnish)

Instructions
  1. Preheat oven to 375
  2. Combine venison, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl.
  3. Press mixture into 9 x 5inch loaf pan, or form into shape of a loaf and place on ungreased 13 x 9 x 2inch baking pan.
  4. Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through
  5. Let stand 10 minutes before serving
  6. Cut into 8 slices and serve garnished with parsley