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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!

 

 

 

Roasted Rack of Venison with Shiraz Peppercorn Sauce

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Roasted Rack of Venison with Shiraz Peppercorn Sauce
 
Author:

Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Total time:

 
Roasted Rack of Venison with Asparagus, Mushroom and Lemon Risotto, and Shiraz Wine Peppercorn Sauce
Ingredients
  • Venison Rack With Shiraz Wine Peppercorn Sauce
  • 2 Fresh Wild Caught Racks of Venison, Bone In
  • 1 tsp Mustard Powder
  • 1 tbsp Cracked Black Pepper
  • 1 ½ tsp Fine Sea Salt
  • 2 tbsp Olive Oil
  • 2 oz Spanish Onion Medium Dice
  • 1 oz Whole dried Peppercorns
  • ¼ Cup Shiraz or your Favorite Red Wine
  • 1 Cup Venison or Beef Broth
  • ¼ tsp cornstarch slurry
  • 2 oz Unsalted Butter
  • Salt tt
  • Pepper tt
  • Risotto
  • 2 tbsp Olive Oil
  • 1 Medium Sized Spanish Onion, Diced Medium
  • 1 tsp Fresh Minced Garlic
  • 1 Red Bell Pepper, Diced Fine
  • 1 Bunch Fresh Asparagus, Peeled and Cut into ¼ Inch pieces
  • 8 oz Button Mushrooms Sliced
  • 1 Cup Arborio Rice
  • 1 Qt Venison or Beef Broth as a substitute
  • 4 oz Unsalted Butter
  • 2 oz Pecorino Romano, Grated
  • 1 tsp fresh lemon zest
  • Salt and Pepper

Instructions
  1. Venison: Preheat oven to 350 degrees. Rub the racks with the spices evenly and set aside. Heat a medium sized skillet with the olive oil and sear the racks until golden brown on all sides.Reserve the pan with the juices. Remove the racks to a baking tray and bake in the oven for 5 minutes for medium rare. Let the racks cool for five minutes before slicing.
  2. Sauce: In a small sauce pan with the olive oil, saute the onions and peppercorns for 4 mins until onions are caramelized. Add the Shiraz and reduce by half. Add the broth and reduce by ¾ volume. Add the slurry and simmer for 1 minute. Whisk in the butter and season to taste with salt and pepper.
  3. Risotto: In a medium sized saute pan heat the oil and saute the onions and garlic until translucent. Add the peppers, asparagus, mushrooms and cook for 3 minutes. Add the rice and stir in the stock over medium heat 1 cup at a time until the rice is just tender. Stir in the butter, pecorino and lemon zest and season to taste with salt and pepper. Keep Warm

Notes
This delicious recipe was submitted by Chef Jason Cappetta of Ottimo Cafe in Howell, New Jersey.

 

 

 

 

 

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

Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets

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Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets

Star Anise, Juniper Berry, & Peppercorn Crusted Venison Cutlets
 
Author:

Recipe type: Dinner
Serves: 2-4
Prep time:
Cook time:
Total time:

 
Ingredients
  • ½ Star anise
  • 3 Juniper berries
  • 15-20 Peppercorns
  • ¼ tsp. Coarse salt
  • 1 Strip of bacon/cutlet
  • ¼ c. Dried cranberries
  • ¼ c. Red wine
  • 3 Tbs. Black cherry juice
  • 3 Tbs. Beef Juice
  • 1 Tbs. Butter
  • 1 tsp. Flour
  • Sinew

Instructions
  1. Cutlets: Grind star anise, juniper berries, peppercorns, and salt in a mortar and pestle. Cut off any sinew and set aside. Lightly score the top of each cutlet and rub in spice mix on the top of each one. The cutlets take very little time to cook so it is best to partially precook your bacon. Wrap your bacon around each cutlet using a toothpick to hold it in place. For rare to medium-rare, grill spice side up for 3-4 minutes, flip and continue cooking for 3-4 more minutes. Finish in the oven at 350F for 5 minutes and let rest.
  2. Cranberry, Black Cherry, & Red Wine Reduction: In a small bowl, add dried cranberries, red wine, black cherry juice and beef juice to rehydrate the cranberries for 15-20 minutes. In a small sauce pan, add butter and pieces of sinew you cut off the venison and simmer on medium high until tightly browned. Add liquid mixture to the sauce pan and let simmer for 10-15 minutes, strain, and serve.

Notes
For more recipes from Kalina, visit her blog at www.localindulge.com/blog.html

 

Venison Cutlet Venison Cutlet 3 Venison Cutlet 2

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

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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

 

 

dipping sauce for venison potstickers

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Dipping Sauce for Venison Potstickers
 
Author:

 
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.

Healthy Deer Sausage Quiche

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What do you do with a bunch of left over browned deer sausage?
Answer: Quiche
*Spray a 10″ baking dish with EVOO cooking spray.
*Lay an #ezekiel tortilla flat in the dish with the sides up to catch what’s coming.
*Mix 4 egg whites, 1 cup wilted kale, 1 chopped Roma tomato, 1/4 cup of FF mozzarella, and the sausage.
*Pour over the the Ezekiel tortilla and bake at 350 for about 20 minutes.

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