Archive for February, 2014

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.

 

Pulled Venison Barbacoa: Tacos and Soup

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Pulled Venison Barbacoa
 
Author:

Recipe type: Dinner
Cuisine: Mexican
Serves: 6
Prep time:
Cook time:
Total time:

 
Here’s a fresh take on slow cooked roasts, and it’s perfect for any time of year! We turned this recipe into a taco dinner one night, then into soup for lunch the next day!
Ingredients
  • 3 Tbs. Chili Powder
  • 1 Tbs. Cumin, ground
  • 1 Tbs. Paprika, smoked
  • 1 Tbs. Black pepper, ground
  • 1 Tbs. Kosher salt, coarse
  • 1 Tbs. Brown sugar
  • 3 lbs. Venison roast (we used two 1-1/2 neck roasts for this recipe)
  • ½ c. Oil (we used vegetable)
  • 16 oz. beef broth
  • Juice of 3 limes
  • 1 large white onion, quartered then sliced
  • 4 cloves garlic, minced
  • 1 Poblano pepper, diced

Instructions
  1. Combine chili powder, cumin, paprika, pepper, salt, and sugar thoroughly. Place roast(s) in a baking dish, and rub with spice blend on all sides. Let rest while bringing ¼ c. oil to high heat in a large sauce pan or pot. Add venison and sear on each side, about 3 minutes per side. You may need to add an additional ¼ c. oil to pan halfway through the searing process. Place venison in slow cooker. Add juice of one lime to the pan to lift the spice scrapings from bottom of pan. Add scrapings to slow cooker. Also add broth, remaining lime juice, onion, garlic, and poblano pepper. Cover and cook on low for 5-7 hrs. Using two forks, shred venison into strips. Remove bones if present. Store leftover venison in juices to prevent drying out.

Notes
Taco Night: We served up the fresh venison barbacoa in corn tortillas, and topped them with shredded cheese, avocado slices, fresh salsa, cilantro, and green onions. As sides, we served steamed white rice, and a large green salad tossed with olive oil and apple cider vinegar.

Soup (for 1): Saute 2 large carrots and 2 stalks of celery with olive oil in a small Add 3 cups of water to pan, and bring to a boil. Remove from heat and add ¼ c. of the leftover venison barbacoa, including juices. In this way, the soup will cool as the venison warms without further cooking it. Top it all off with a sprinkle of cheese, cilantro, avocado, and green onion. This makes a perfectly lean and nutritious lunch that is oh so satisfying!

This is already starting to look good...

This is already starting to look good…

Searing the roast on all sides not only locks in juices, it adds an authentic smokey charred flavor to the dish.

Searing the roast on all sides not only locks in juices, it adds an authentic smokey charred flavor to the dish.

The finished product is juicy and incredibly flavorful. The possibilities for use are endless!

The finished product is juicy and incredibly flavorful. The possibilities for use are endless!

If your roast came with bones in it, save them for making stock! The work is already halfway done!

If your roast came with bones in it, save them for making stock! The work is already halfway done!

The stages of building the perfect venison barbacoa taco.

The stages of building the perfect venison barbacoa taco.

Don't feel like tacos? Serve a heap of this over your favorite rice and dig in!

Don’t feel like tacos? Serve a heap of this over your favorite rice and dig in!

Use your leftover meat, juice and garnishes in soup the next day: just add water (and veggies)!

Use your leftover meat, juice and garnishes in soup the next day: just add water (and veggies)!

Pulled Venison Barbacoa 6

 

Asian-Style Venison & Broccoli

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Asian-Style Venison & Broccoli
 
Author:

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

 
Who needs unhealthy Chinese takeout when you have this tasty, lean, easy to make recipe at your fingertips?
Ingredients
  • 2 lbs. whitetail venison stew meat
  • 64 oz. beef broth
  • ½ c. soy sauce
  • ½ c. oyster sauce
  • 1 Tbs. sesame seed oil
  • 1 Tbs. Rice vinegar
  • 1 Tbs. ground white pepper
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • ¼ c. corn starch
  • sesame seeds (garnish)
  • sliced green onion (garnish)
  • 4-5 c. broccoli florets.
  • steamed white rice

Instructions
  1. Venison: Combine venison, broth, soy sauce, oyster sauce, rice vinegar, sesame oil, pepper, and ginger in crock pot. Cook on high for 2 hours. In a bowl, combine corn starch and 1 c. broth mixture to form a paste. Add corn starch mixture to crock pot, stirring thoroughly, and cook on low for 30 minutes.
  2. Broccoli: Place florets in large saucepan, and add ½ inch water to bottom of pan. Cover pan slightly so that steam is able to escape. Steam until broccoli is bright green and al-dente in texture, about 10 minutes.
  3. Assembly: We served rice first, then broccoli, then ladled venison and broth on top. Garnish with sesame seeds and fresh green onions. Serve hot.

Asian style venison brocooli

Whitetail Venison & Lentil Stew

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Talk about a nutritional powerhouse: incredibly dense in protein, fiber, B vitamins, and other minerals – while being low in fat and calories! Add a burst of flavor from our MVC Original Spice Blend and a couple splashes of red wine… This meal is perfect for these cold winter nights!

Whitetail Venison & Lentil Stew
 
Author:

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

 
Talk about a nutritional powerhouse: incredibly dense in protein, fiber, B vitamins, and other minerals – while being low in fat and calories! Add a burst of flavor from our MVC Original Spice Blend and a couple splashes of red wine… This meal is perfect for cold winter nights!
Ingredients
  • 2 lbs. Whitetail venison stew meat
  • 2 Tbs. Michigan Venison Company Original Spice Blend
  • 1 Tbs. butter
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. tomato paste
  • 1 large white onion, diced
  • 3 large carrots, sliced
  • 3 large stalks celery, sliced
  • 3 cloves garlic, minced
  • ½ c. dry red wine
  • 2 (14oz.) cans fire roasted diced tomatoes, in juice
  • 64 oz. beef broth
  • 2 c. lentils

Instructions
  1. Combine butter and oil in large pot over medium-high heat. Season venison with spice blend and add to pot. Caramelize all sides of stew meat, remove from pot, and set aside. Add onion, celery, carrot, and garlic to pot. Saute vegetables. Return venison to pot. Add tomato paste and red wine, stirring for about 1 minute. Add canned tomatoes and broth. Cover and simmer until meat is tender, about 1 hour. Add lentils and simmer, covered, until lentils are softened, about 45 minutes.

Notes
We completed our meal with a warm slice of feta & spinach bread, a side salad, and a glass of dry red wine (a couple splashes for the recipe, a couple splashes for the chef)!

Venison Lentil Stew