Archive for the ‘Stew’ Category

Thai Venison Curry

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Thai Venison Curry

Thai Venison Curry
 
Author:

Recipe type: Entree
Cuisine: Asian, Thai
Serves: 6
Prep time:
Cook time:
Total time:

 
Strips of whitetail venison stew meat with fresh green beans and red bell peppers in a peanut curry sauce
Ingredients
  • 1 lb. Michigan Whitetail venison stew meat, sliced into strips ⅓” thick
  • 1 lb. fresh green beans, rough chopped
  • 1 red bell pepper, rough chopped
  • 1 large white onion, chopped
  • 2 Tbs. vegetable oil
  • 1 can (14oz.) coconut milk, unsweetened
  • 1 c. chicken stock, unsalted
  • ⅓ c. peanut butter
  • 2 Tbs. fresh lime juice
  • 1 Tbs. red curry paste
  • 1 Tbs. fish sauce
  • 1 Tbs. brown sugar
  • 1 Tbs. ground coriander
  • Salt, pepper, and garlic powder to taste
  • Green onions and fresh cilantro for garnish
  • Steamed basmati rice for serving

Instructions
  1. Pour oil into large saute pan and bring to high heat. Meanwhile, make sure venison is as dry as possible by patting with paper towels. Season venison with salt, pepper, and garlic powder, as desired. In a mixing bowl, whisk together coconut milk, chicken stock, peanut butter, lime juice, curry paste, fish sauce, brown sugar, and coriander. When oil is shining, add venison and sear on all sides. Once venison is seared, add onion, beans, and red bell pepper, tossing together for 2 minutes. Add curry sauce mixture and simmer, uncovered, for 20 minutes before serving.
  2. Serve over steamed basmati rice, and garnish with green onion and cilantro.

Notes
This recipe is for a mild curry. If you would like more spice, add another Tablespoon of curry paste to your recipe!

Another great garnish for this dish would be roasted salted peanuts, chopped into little pieces to add a little extra crunch!

 

 

 

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

 

 

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/

 

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.

 

Calling All Venison Recipes!

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Calling All Venison Recipes!

 

We’ve got some exciting news: We will be updating our website shortly and want YOU to be a part of it! Join our community and contribute to our NEW library of recipes from fellow venison lovers! Do you have a family recipe that’s always a huge hit at parties? Or an experimentation that went wonderfully well? Tell us about it! It could be an entree, marinade, sausage recipe, appetizer, lunch salad, midnight snack, anything!

 

So many people today are turned off by the idea of eating – let alone cooking with – venison. They are intimidated by all the rumors about venison being “always overcooked”, “tough” or “gamey tasting”. People with  health conscious diets are aware of the fact that venison is one of the leanest, most nutrition-packed proteins you can find, however they are scared to cook with it for fear of ruining it. We’re here to debunk those myths and to let people know that VENISON IS DELICIOUS AND NOT SCARY TO COOK WITH! With the right ingredients and basic tools, venison can be a very rich, tender, and lean protein that can easily swap out fattier beef and pork in most meals. Venison can even be a secret weapon: use venison instead of beef in a meal prepared for a picky eater, don’t tell them what you’ve done, and see if they notice the difference! We bet that if they do notice, they’ll think you’ve improved the recipe, but they won’t quite be able to put their finger on how you did! At least, that’s our experience with Michigan Whitetail venison. But getting back to the recipes themselves….

 

How to Submit a Recipe:

  1. Have a tasty venison recipe.
  2. Have a photo of said tasty venison recipe.
  3. Email me – kate@michiganvenison.com – to receive Recipe Card Submission Form*.
  4. Fill out Form.
  5. Send Form and photo back to me.
  6. That’s it!

*Our Form is basic and easy to fill out. Once our new Recipe Library is up and running, you will be able to access the form directly.

 

Benefits of Submitting a Recipe:

If you are generous enough to share a recipe with us, we will give you due credit on our site by letting our community know you were the one who submitted it. On top of that, our library will include a feature that allows viewers to rate your recipe! You will be able to see how many people tried and fell in love with your recipe, and learn about if and how they tweaked it to make it perfect for their personal palate. We think this will be a great way for people to connect and share best practices when it comes to enhancing and perfecting their arsenal of veni recipes.

No need to wait until the site is updated! Email me today!

Thanks!

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