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Venison Cottage Pie

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Venison Cottage Pie
 
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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/

 

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

Venison au Poivre

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Venison au Poivre
 
Author:

Serves: 2-4
Prep time:
Cook time:
Total time:

 
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
 
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:
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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

 

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.

 

Pan Seared Venison with White Cheddar Egg Noodles

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Pan Seared Venison with White Cheddar Egg Noodles

Recipe submitted by: Alexandra Masters

We received this delicious looking recipe from a fellow venison lover. Let us know if you’ve tried this recipe, and how it turned out!

 

Pan Seared Venison with White Cheddar Egg Noodles

Pan Seared Venison with White Cheddar Egg Noodles
 
Author:

Recipe type: Dinner, Lunch
Cuisine: American
Serves: 4-6
Prep time:
Cook time:
Total time:

 
This comforting bowl of venison, cheese, and noodles will warm you from the inside out.
Ingredients
  • 1 lb. Venison Stew Meat
  • Marinade (either balsamic dressing with salt and pepper, or Italian salad dressing)
  • Salt, pepper, garlic powder to taste
  • 1 tsp. cumin
  • Fresh parsley to taste
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 1.5 Tbs. butter
  • 1 (16oz.) package Uncooked No Yolk Egg Noodles
  • 8oz. ⅓ Less Fat Philadelphia Cream Cheese
  • 1 block Sharp White Cheddar, grated

Instructions
  1. Marinate venison in balsamic dressing + salt + pepper for 4-6 hours prior to cooking. You can also use Italian dressing.
  2. Noodles: Bring water with a pinch of salt to boil and stir in egg noodles. Boil for 10-12 minutes or until tender. Drain in strainer and rinse with hot water. Return to pot. While still hot, add the 1.5 Tbs. of butter, add cream cheese, add white cheddar. Stir until the cheese has melted. Add salt, pepper, garlic powder, parsley, and cumin to the noodles. Stir well.
  3. Venison: While the noodles are cooking, place your onion and fresh garlic in a sauté pan with a drizzle of extra virgin olive oil. Cook for 4-5 minutes turning as you go. Place cubed, marinated venison in pan with onion. Pan sear the venison so that the meat is cooked to a medium rare temperature. (This should only take a couple of minutes, you do not want to overcook the venison because it becomes very tough. Also, if you are using venison loin, as soon as the blood stops seeping the meat is cooked. )
  4. Separate your noodles into individual bowls, top with amount of venison you prefer, and garnish with a pinch of grated white cheddar and pepper.