Archive for the ‘Slow Cook / Roast’ Category

Venison with Prunes and Walnuts

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Venison with Prunes and Walnuts

Soft, tender and delicious venison meat with nuts and dried plums, pleasant aroma of rosemary and wine sauce. Perfect with rice or mashed potatoes

Venison with Prunes and Walnuts
 
Author:

Recipe type: Dinner
Serves: 2
Prep time:
Cook time:
Total time:

 
Ingredients
  • 0.7 lb Venison roast
  • 2 Tbs. Flour
  • salt, pepper to taste
  • 1-2 cloves Garlic
  • 2 sprigs Rosemary
  • 3 Shallots
  • 4 Prunes
  • ⅓ c. Water
  • ⅓ C. Red wine
  • ⅓ c. Walnuts
  • 2-4 Tbs. Lingonberry jam or to taste
  • Vegetable oil

Instructions
  1. Pour the flour onto a plate, add salt and pepper, and stir. Cut the meat into medium pieces and roll in flour. Fry in oil about 4 minutes over medium heat until golden brown.
  2. Add a little vegetable oil in a pan, where the venison was cooked, and fry the finely chopped onion and garlic over medium heat until golden brown. Pour water and wine and bring to a boil, then turn the heat off. Put the meat in the sauce, add a sprig of rosemary, along with the chopped prunes and nuts. Cover with foil and place in oven at 360F and cook for about 45 minutes. Take the pan from the oven, add the lingonberry jam and mix.

Notes
For more delicious recipes from around the world, visit internationalmenu.com

 

 

Venison with Prunes and Walnuts

Venison Pozole with Quesadilla Dunkers

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Venison Pozole with Quesadilla Dunkers

Pozole is a traditional Mexican dish, originally prepared only for special occasions using maize and pork. We believe that any occasion to share a meal with loved ones qualifies as a special occasion. We also went ahead and infused the ‘tradition’ aspect with a little Michigan Northwoods flavor of Whitetail venison. The soup is easy to prepare as long as you’ve got the time (aka cook time). The quesadilla dunkers can be prepared 5 minutes before serving, and are great for soaking up those delicious flavors.

Venison Pozole with Quesadilla Dunkers
 
Author:

Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 Tbs. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground coriander seed
  • 1 tsp. Oregano
  • 1.5 lbs. Whitetail venison steak (or roast)
  • 1 Tbs. Extra virgin olive oil
  • 1 Tbs. Butter
  • Juice of 1 lime
  • 96 oz. Venison broth or beef broth
  • 1 c. White onion, chopped
  • 1 Anaheim pepper, roasted and chopped
  • 4 Cloves garlic, minced
  • 6 Radishes, sliced
  • 1 Avocado, sliced
  • ½ cup Cilantro, minced
  • 1 Tbs. butter
  • 8 Corn tortillas
  • 1 c. Grated cheese (we used sharp cheddar)

Instructions
  1. Blend chili powder, cumin, paprika, coriander, and oregano together on a large plate or casserole dish. Place venison on plate and rub spices evenly onto all sides. In a large sauce pan, combine oil and butter over medium-high heat. When pan has reached medium-high heat, add venison and sear on each side, about 2 minutes each side. Remove from heat and place venison in crock pot or dutch oven. Squeeze lime juice into bottom on sauce pan, and loosen drippings and leftover spices using a wooden spoon. Add this to slow cooker. Combine broth, onion, pepper, and garlic with venison and spices, cover, and cook over high heat for 4-5 hours. Ladle into soup bowls and garnish with avocado, radishes, and cilantro.
  2. Quesadilla Dunkers: Bring a fry pan to medium-high heat. Lightly coat one side of each tortilla with butter. Place as many tortillas as will fit in one layer in pan, buttered side down. Immediately top each tortilla with less than ¼ c. cheese. Once cheese begins melting, fold each tortilla in half, then in half again. continue cooking until tortilla begins to crisp. Serve with venison pozole.

Venison Pozole

link

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

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!

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/

 

Nawlins-Style Venison Gumbo

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Nawlins-Style Venison Gumbo

We hope everyone had a delicious Fat Tuesday this week! We wanted to share our latest test recipe as we gave a shout-out to America’s hometown for Mardi Gras. The aromas from the combination of slow cooking meat, seafood, and spices had our mouths watering hours before we got to dig in. With one little tweak to the recipe that you’ll see in our ‘Photos and Feedback’ section below, we know we won’t be waiting for next year’s Mardi Gras to enjoy this again. Bon Appétit!

Ingredients

  • 2 lb. venison stew meat
  • 1 lb. venison sausage, Italian sausage optional (we used leftover venison bratwursts from last weekend’s Traverse City Winter Microbrew and Music Festival)
  • 1 (16oz) bag frozen okra
  • 1 (15oz) can tomatoes, crushed or diced
  • 1 (14oz) can beef broth
  • 1 (6oz) can oysters, shrimp optional
  • 1 (4oz) can green chili peppers, mild or hot
  • 2 cans water
  • 1/2 c. clam juice (you can buy this bottled)
  • 1 medium white onion, diced
  • 4-5 green onions, chopped
  • 2 stalks celery, chopped
  • 3-4 garlic cloves, diced
  • 2 Tbs. parsley
  • 2 tsp. chili powder
  • 1 tsp. each: basil, chives, ground mustard, and Italian seasoning
  • 1/4 tsp. cayenne pepper

Instructions

Brown sausage in a skillet and drain. In a 6-quart slow cooker, add stew meat, sausage, and all other ingredients. Cook on high 5-6 hours. Serve over your choice of rice or other grain (we chose brown rice). Add hot sauce or hot pepper flakes for more kick.

Photos and Feedback:

This meal was a crowd pleaser: lean protein made tender by stewing, lots of veggies, and bold flavor without being too spicy. However, we did think the broth was a little thin. Next time we would want to add some kind of thickening agent like cornstarch. Any suggestions? We’d love to hear.

Spices and fresh produce for gumbo

Raw ingredients all coming together (missing from photo: okra and two cans water)

Finished product didn’t stick around too long

Venison Broth

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The holidays are upon us! Up here in northern Michigan, that means bundling up and heading outdoors to enjoy all the activities that winter has to offer: skiing and sledding down the slopes, trekking through the woods on snowshoe or crosscountry ski, and catching snowflakes on your tongue while you build a snowman. After a day of cold-weather adventures, what sounds better than a hot bowl of soup?

There are endless possibilities for using this broth to make a delicious soup that will warm you from the inside out. Let us know what you think!

Ingredients

  • 4 lbs venison bones (ideally with a little meat left on)
  • 3-4 Tbs olive oil
  • sea salt
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 6 cloves garlic, peeled and crushed
  • 1 Tbs juniper berries
  • 2 Tbs fresh rosemary
  • 1 Tbs dried thyme
  • 4 bay leaves
  • 1 Tbs black pepper

Instructions:

Preheat oven to 400 degrees. Coat bones with olive oil and sprinkle generously with salt. Roast bones until brown, about one hour. Place bones in large stockpot or crockpot, cover with water and simmer for 2-3 hours, skimming froth off of the surface.

Place the following ingredients in cheesecloth and tie closed with string: garlic, juniper berries, rosemary, thyme, bay leaves, and black pepper. Add this satchel to water with carrot, celery, and onion. Simmer for another 2 hours.

Strain broth. We recommend starting with tongs to remove bones, vegetables, and cheesecloth satchel. Pour broth through cheesecloth or a fine strainer to remove as many pieces as possible.

Photos and Feedback:

We used a crockpot this time around, and think it came out well. If you go that route, remember to make sure that there is nothing between the lid and the top of the pot! At first we kept the string of the satchel hanging over the side, then realized that the broth wasn’t simmering as hot as we expected.

This recipe renders a generous amount, so feel free to put any extra broth in jars to save for later. Our batch never made it to the fridge, let alone the freezer – we transferred the broth to a big soup pot, added some fresh celery, carrots, bok choy, and leftover meat, and served it up family style. Multiple servings were had by all! Enjoy!

Roast venison bones until they are brown, about an hour.

Place all spices in a cheesecloth satchel closed with string.

 

Strain broth first with tongs, then through cheesecloth or a strainer.

Roasted Venison, Quinoa, Spinach Burgers

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Here in northern Michigan, it’s about that time of year when you might be in the mood for a healthy homemade burger, but not in the mood to stand outside in the freezing cold to grill it. This burger recipe is packed with iron, high in fiber, and does not require a winter coat! Makes 6 burgers.

Ingredients:

  • 1 pound venison, ground
  • 1 pound spinach, wilted
  • 2 cups quinoa, cooked
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 pinch cayenne pepper
  • Sea salt and ground black pepper to taste

Instructions:

Preheat oven to 400 degrees Fahrenheit. Combine ground venison, spinach, and quinoa into mixing bowl. Add egg and spices. Mix until ingredients are evenly distributed throughout. Shape 6 equally sized patties and place on baking sheet lined with aluminum foil. Roast until firm and browned, about 30 minutes. Place burger on bun, add favorite toppings. Alternatively, place patty on bed of prepared salad. Top with 1 Tbs dijon mustard. Pair with a casual glass of red wine, or a pint of beer (we chose PBR) and enjoy!

Photos and Feedback:

When we made this recipe, we found that the patties broke apart very easily. Do you have any suggestions for improving the binding agent with this recipe? Let us know! We’d love to hear from you!

Burger spices: 1 tsp cumin, a pinch of cayenne pepper, and sea salt and fresh ground black pepper to taste

Patties unmixed

Patties pre-roasting

Burger patty over salad, topped with dijon mustard. Yum!