Archive for January, 2014

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
 
Author:

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

 
Ingredients
  • 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

Instructions
  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.

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

 

dipping sauce for venison potstickers

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Dipping Sauce for Venison Potstickers
 
Author:

 
Ingredients
  • ¼ cup light soy sauce
  • ¾ tablespoon seasoned rice vinegar
  • 1 teaspoon sugar
  • 1 minced garlic clove, or more
  • ½ teaspoon sesame oil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon green onion ( thinly sliced)

Instructions
  1. Mix all ingredients in a bowl. Use as dipping sauce.

Healthy Deer Sausage Quiche

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What do you do with a bunch of left over browned deer sausage?
Answer: Quiche
*Spray a 10″ baking dish with EVOO cooking spray.
*Lay an #ezekiel tortilla flat in the dish with the sides up to catch what’s coming.
*Mix 4 egg whites, 1 cup wilted kale, 1 chopped Roma tomato, 1/4 cup of FF mozzarella, and the sausage.
*Pour over the the Ezekiel tortilla and bake at 350 for about 20 minutes.

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Venison Cottage Pie

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Venison Cottage Pie
 
Author:

Recipe type: Dinner
Cuisine: American
Serves: 6-8
Prep time:
Cook time:
Total time:

 
A perfectly hearty dinner after a cold day.
Ingredients
  • Pie “Filling”
  • 1 Tbs. butter
  • 1 Tbs. extra virgin olive oil
  • 2 lbs. ground whitetail venison
  • 1 medium-sized Spanish onion, diced
  • 2 c. carrots, chopped
  • 2 c. frozen peas
  • 3 cloves garlic, minced
  • 2 Tbs. Michigan Venison Company Original Spice Blend
  • 2 Tbs. Worcestershire Sauce
  • ½ c. beef stock
  • ¼ c. dry red wine
  • 1 Tbs. tomato paste
  • Sweet Potato Crust
  • 5 large sweet potatoes, peeled, quartered
  • 2 Tbs. butter
  • ¼ c. Half-n-Half
  • 1 c. Parmesan cheese (1/2 c. for mixing into potatoes, ½ c. for sprinkling on top of pie)
  • Sea salt, freshly ground black pepper, and garlic powder to taste

Instructions
  1. Sweet Potato Crust: Place quartered sweet potatoes in a large pot. Cover with cold water, and add salt to taste. Bring to a boil until potatoes are fork tender, about 10-15 minutes. Drain water, keeping potatoes in pot. Add butter, half-n-half, and ½ c. Parmesan cheese. Mash with potato masher to desired consistency. Add salt, pepper, and garlic powder to taste. Set aside.
  2. Venison Cottage Pie Filling: In a large saucepan, combine butter and oil over medium-high heat. Once mixture is hot, add onion and carrot. Sauté, stirring occasionally, until vegetables just begin to caramelize. Add venison, garlic, and Michigan Venison Company Original Spice blend. Once venison is browned thoroughly, add tomato paste, beef stock, Worcestershire sauce, and wine. Blend evenly into mixture and remove from heat. Stir in frozen peas.
  3. Assembly: Preheat oven to 400 F. Pour venison mixture into a 13”x9” glass baking dish. Pack lightly and evenly along bottom of dish, using the backside of a large spoon. Using a soupspoon or ice cream soup, scoop small amounts of mashed sweet potatoes over top of filling. Use a fork to finish spreading mashed sweet potatoes evenly across the top of the venison mixture, making sure to line edges and corners of the dish to prevent bubbling over of juices. Use fork to create rough texture for potatoes (more texture means more crispy crust!). Sprinkle remaining ½ c. Parmesan cheese on top of pie and place in 400-degree oven for 20 minutes. Bring oven temperature to a high broil for 10 minutes to finish off golden brown topping. Remove cottage pie from oven and let sit for 10 minutes before serving.

Stir in the frozen peas right before the venison mixture goes into the baking dish so they don't turn mushy by the time the dish is done cooking.

Stir in the frozen peas right before the venison mixture goes into the baking dish so they don’t turn mushy by the time the dish is done cooking.

Using the back of a large spoon, lightly press the venison mixture into the bottom of the baking dish, making sure the filling is distributed evenly.

Using the back of a large spoon, lightly press the venison mixture into the bottom of the baking dish, making sure the filling is distributed evenly.

Make sure the cheesy mashed sweet potatoes cover from edge to edge. Top with finely grated parmesan, then pop it in the oven for half an hour.

Make sure the cheesy mashed sweet potatoes cover from edge to edge. Top with finely grated parmesan, then pop it in the oven for half an hour.

Bumping the oven temperature up to a broil for the last 10 minutes will give the top of the cottage pie a golden brown color, and a crunchy-yet-soft texture.

Bumping the oven temperature up to a broil for the last 10 minutes will give the top of the cottage pie a golden brown color, and a crunchy-yet-soft texture.

Once the pie rests at room temperature for 10 minutes, it's ready to be served up!

Once the pie rests at room temperature for 10 minutes, it’s ready to be served up!

Venison Cottage Pie: Michigan Whitetail Venison and veggies, topped with Parmesan-cheesy mashed sweet potatoes. Perfect winter food!

Venison Cottage Pie: Michigan Whitetail Venison and veggies, topped with Parmesan-cheesy mashed sweet potatoes. Perfect winter food!

The Peavine’s Venison Stuffed Manicotti

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The Peavine’s Venison Stuffed Manicotti
 
Author:

Recipe type: Dinner
Cuisine: Italian
Serves: 4-8
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 lb of ground venison
  • 1 large diced onion
  • 1 minced clove of garlic
  • 8 ounces of shredded mozzarella cheese
  • ½ cup of Italian breadcrumbs
  • ¼ cup parsley
  • 1 egg
  • 26 ounces of spaghetti sauce
  • 8 ounces tomato sauce
  • 18 large manicotti shells
  • ⅓ cup dry red wine

Instructions
  1. First brown the meat, garlic and onion in a skillet, drain and set aside. I went ahead and started boiling the pasta as well.
  2. In a large mixing bowl, mix spaghetti sauce, tomato sauce and line the bottom of a 9×13 baking dish.
  3. Then mix the meat, cheese, egg, breadcrumbs and parsley in a separate bowl.
  4. Take the cooked pasta and stuff the meat mixture into the pasta shells and lay in the baking dish.
  5. Take the remaining spaghetti sauce and mix with the red wine and cover the top of the shells and bake for 350 degrees for 20 minutes and enjoy!

Notes
Check out more great recipes from Ben on his blog: http://www.fromthepeavine.com/

The Peavine's Venison Stuffed Manicotti_Adams

Venison Stew Over Barley

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Venison Stew Over Barley_Lauren Marten

 

 

 

 

 

 

 

 

 

 

Venison Stew Over Barley
 
Author:

Recipe type: Dinner
Serves: 4-6
Prep time:
Cook time:
Total time:

 
Ingredients
  • ~2 lb bone-in venison roast (or ~1.5 lb stew meat)
  • 2 large potatoes, peeled and cut into large chunks
  • 3 med carrots, cut into large chunks
  • 2 stalks celery, sliced
  • 1 pkt onion soup mix
  • 1 tsp minced, dehydrated garlic
  • ~4 C water
  • 1 Tbsp butter
  • 2 tsp flour
  • ~1/3 sweet vermouth (can be replaced with water or stock)
  • salt, pepper, oil

Instructions
  1. Salt and pepper the roast. Over medium heat, sear the roast on all sides in a little bit of oil (~2 tsp). Deglaze the pan with sweet vermouth, scrap up all the stuck on bits.
  2. Place roast in slow cooker, add the deglazed pan drippings. Add vegetables, soup mix, garlic, and water to the slow cooker. (There should be enough water to not quite cover everything in the slow cooker).
  3. Cook on low for 10-12 hours. (If you are using stew meat, it will probably only take 6-8 hours.)
  4. An hour before serving, sprinkle in flour and add butter. Stir so there are no lumps of flour. (I take the meat off the bone and remove the bone at this point.)
  5. Barley: Bring 1¾ C water to a boil. Add 1 C barley and ½ tsp salt. Return water to a boil. Stir, cover, and reduce heat to med-low/low. Cook for ~40 minutes.

Notes
Check out more delicious recipes from Lauren on her blog: http://tennesseemirepoix.blogspot.com/