Archive for the ‘Paleo’ Category

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

 

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

 

 

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.

 

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.

 

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.