Archive for the ‘Ground’ Category

dipping sauce for venison potstickers

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Dipping Sauce for Venison Potstickers
 
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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.

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

Delicious Venison & Wild Boar Meatballs

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Delicious Venison & Wild Boar Meatballs
 
Author:

Serves: 3-5
Prep time:
Cook time:
Total time:

 
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

Beast Venison Chili

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PHOTO Beast Venison Chili_Hunter Chatters

Beast Venison Chili
 
Author:

Serves: 6
Prep time:
Cook time:
Total time:

 
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
 
Author:

Serves: 4-6
Prep time:
Cook time:
Total time:

 
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
 
Author:

Serves: 8
Prep time:
Cook time:
Total time:

 
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

 

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.

 

Easy, Cheesy, Whitetail Pockets

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Whitetail Pockets Plated

Easy, Cheesy, Whitetail Pockets

Take those frozen pockets to the next level with this very simple recipe – a couple all natural ingredients, one spice blend, and pre-made dough. While we had these freshly made for dinner, this recipe also makes for a great make-ahead lunch. Or you could be everyone’s favorite carpool mom and give these as a hearty snack to kids between school and sports practice. Once you whip up a batch of these wholesome, savory, cheesy pockets, you’ll discover for yourself how easily this handheld deliciousness satisfies every hungry mouth in your house (or carpool).

Ingredients

  • 1 can refrigerated biscuits (Pillsbury or the like. Comes 8 to a can.)
  • 1 lb. whitetail venison, ground
  • 1 Tbs. Michigan Venison Company All Natural Original Blend Venison Seasoning
  • 1 Tbs. extra virgin olive oil
  • 1 rutabaga, chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1 1/2 c. extra sharp cheddar cheese, shredded

 

Instructions

Preparing Filling:

Pour 1 Tbs. extra virgin olive oil into large sauce pan. Once pan reaches medium-high heat, add ground venison and Michigan Venison Company All Natural Original Blend Venison Seasoning. Brown thoroughly, remove venison from pan, and set aside. To the now seasoned pan, add rutabaga, carrot, and onion. Cook covered over medium to medium-high heat, stirring occasionally until carrot and rutabaga are ‘al dente’.  Combine meat with vegetables, stir in cheese, and remove from heat.

Preparing Pockets:

Preheat oven according to refrigerated biscuit instructions.

Flatten each biscuit until it is 1/4″ thick, or about 6-7″ in diameter. Place in foil-lined baking sheet. Scoop one heaping spoonful, or about 2 Tbs., of filling onto one side of the dough round. Fold the other side over, stretching as needed until outside edges meet. Pinch outer edge closed using the end of a fork (photo below). Bake according to biscuit instructions, or until pocket crust is golden brown. Serve hot.

Photos and Feedback

We prepped the pocket rounds by hand while we impatiently waited for the root veggies to cook through. This way, as soon as we combined all the filling ingredients together, we had the pockets all lined up and ready to fill. Our whitetail pockets were a beautiful golden brown after a short 13 minutes. We were not able to stuff all of the filling into our whitetail pockets, but polished off what was left with spoons. After passing the taste test with flying colors, we loved how we only needed one bottle from our spice cabinet to enhance the flavors.

Substitutions: Don’t worry if you’re not a fan of rutabaga or carrots. You could easily swap these out for other vegetables: peas, spinach, squash, sweet potato, anything that suits your palate. As far as cheese goes, you could cut back on the amount of cheese you add, or substitute mozzarella for the cheddar to make a leaner pocket.

Let us know what you think of our latest creation! As always, we love feedback and sharing venison cooking tips! Cheers!

 

One rutabaga, one large carrot, one onion: chopped.

One rutabaga, one large carrot, one onion: chopped.

Once venison has been browned, remove from sauce pan to make room for veggies.

Once venison has been browned with Michigan Venison Company All Natural Original Blend Venison Seasoning, remove from sauce pan to make room for veggies.

Whitetail Pocket filling, ready to go.

Whitetail Pocket filling, ready to go.

We just used our fingers to flatten and stretch the pre-portioned pocket dough. Doesn't get much easier!

We just used our fingers to flatten and stretch the pre-portioned pocket dough. Doesn’t get much easier!

Scoop about 2Tbs. of filling onto bottom half of pocket round. Fold top half of round over filling and align edges of pocket. Seal the pocket by pressing the end of a fork along the outer edge.

Scoop about 2Tbs. of filling onto bottom half of pocket round. Fold top half of round over filling and align edges of pocket. Seal the pocket by pressing the end of a fork along the outer edge.

One can of refrigerated biscuits makes 8 whitetail pockets - just enough for a hungry family of four.

One can of refrigerated biscuits makes 8 whitetail pockets – just enough for a hungry family of four.

Bake pockets according to refrigerated biscuit directions, or until pockets have a beautiful golden crust like this.

Bake pockets according to refrigerated biscuit directions, or until pockets have a beautiful golden crust like this.

You can eat your Whitetail Pocket either with a fork and knife, or just with your hands. We explored both options, without a definite preference of style.

You can eat your Whitetail Pocket either with a fork and knife, or just with your hands. We explored both options, without a definite preference of style.

Venison Spaghetti with Spaghetti Squash

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Venison Spaghetti with Spaghetti Squash

This is a great meal for those of you trying to cut down on carbs, or those of you who get serious cravings for vegetables! This paleo-friendly dish is packed with flavor and nutrition, without the those carbs that leave you feeling heavy after a meal. Not only is it low in fat, it is packed with protein, fiber, iron, vitamin C, and many more essential vitamins and minerals to keep you and your loved ones happy and healthy.

Ingredients

  • 1 lb. ground whitetail venison
  • 2 zucchinis, chopped
  • 1 medium-sized white onion, chopped
  • 1 jar spaghetti sauce (we chose ‘fire-roasted tomato and garlic’ sauce)
  • 2 spaghetti squash, halved
  • 1/2 cup dry red wine
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. black pepper
  • 1 Tbs. paprika
  • 1 Tbs. basil
  • 1/2 Tbs. oregano
  • 1/2 Tbs. thyme
  • water (for squash)

Instructions

Sauce

Pour oil into bottom of a large sauce pan and bring to medium-high heat. Brown ground venison with black pepper, paprika, and red wine. Remove venison from pan and set aside. Keeping pan at medium-high heat, add zucchini, onion, basil, oregano, and thyme. Sauté vegetables until caramelization begins on zucchini. Add venison back to pot. Add spaghetti sauce, cover pan, and simmer for 30 minutes.

 

Spaghetti Squash

Place spaghetti squash halves face down in microwave-safe, glass dish with walls about 2 inches high. Add 1/2 inch water to bottom of dish. Microwave squash on high for 10 minutes and check for softness. Checking for softness: use kitchen tongs to gently squeeze the outside skin as squash will be very hot. If squash is not completely soft, return to microwave at 5 minute increments on high until soft. Scrape meat from squash into a large bowl using tongs for holding and a fork for scraping (see photo below for reference). The spaghetti squash should come apart very easily into strands that look like spaghetti. Load your plate with spaghetti squash as you would pasta, top with sauce, and dig in!

 

Photos and Feedback

Okay, so we went and ruined the paleo-friendly part of the meal by adding parmesan cheese on top of the awesome smelling venison spaghetti with spaghetti squash. Guilty as charged. But this last little detail is NOT necessary in order to thoroughly enjoy the delicious and nutritious meal you just made with love. Another handy garnish would be hot pepper flakes for those at your table who enjoy a little more kick in their sauce. Lastly, if your jar of sauce doesn’t come loaded with garlic like ours did, you may want to toss some minced garlic in while you’re sautéing your veggies.

 

Ground venison with paprika, ground black pepper, and red wine. Make sure venison is browned thoroughly before removing from pan.

Ground venison with paprika, ground black pepper, and red wine. Make sure venison is browned thoroughly before removing from pan.

Once venison is transferred to a bowl, add zucchini, onion, basil, oregano, and thyme to large sauce pan. Cook until zucchini begins to caramelize, and onions begin to turn translucent.

Once venison is transferred to a bowl, add zucchini, onion, basil, oregano, and thyme to large sauce pan. Cook until zucchini begins to caramelize, and onions begin to turn translucent.

Once veggies have been sautéed, add meat back to sauce pan. Add jar of spaghetti sauce.

Once veggies have been sautéed, add meat back to sauce pan. Add jar of spaghetti sauce.

Once you add the jar of spaghetti sauce, cover and simmer for about 30 minutes - or just as long as it takes to get the spaghetti squash prepped and ready to serve.

Once you add the jar of spaghetti sauce, cover and simmer for about 30 minutes – or just as long as it takes to get the spaghetti squash prepped and ready to serve.

Above: Spaghetti squash not cleaned. Below: Spaghetti squash properly cleaned with a spoon.

Above: Spaghetti squash not cleaned. Below: Spaghetti squash properly cleaned with a spoon.

Place squash halves face down (or skin up) in glass baking dish. Add water until about 1/2" of squash is submerged in water. Microwave on high for 10 minutes, then in 5 minute increments as needed until squash is soft for scraping.

Place squash halves face down (or skin up) in glass baking dish. Add water until about 1/2″ of squash is submerged in water. Microwave on high for 10 minutes, then in 5 minute increments as needed until squash is soft for scraping.

How to make 'spaghetti' out of spaghetti squash: Step 1) hold squash with tongs. Step 2) scrape inside of squash with fork until skin is completely hollowed out.

How to make ‘spaghetti’ out of spaghetti squash: Step 1) hold squash with tongs. Step 2) scrape inside of squash with fork until skin is completely hollowed out.

Spaghetti squash ready for sauce.

Spaghetti squash ready for sauce.

After simmering low and slow, your sauce will not only smell fantastic, but the veggies will be fully cooked and the flavors of each ingredient will come together to delight and comfort your taste buds as well.

After simmering low and slow, your sauce will not only smell fantastic, but the veggies will be fully cooked and the flavors of each ingredient will come together to delight and comfort your taste buds as well.

Finished product! Guilt-free second helpings were enjoyed by all.

Finished product! Guilt-free second helpings were enjoyed by all.