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Taking Some of the “Fat” out of “Fat Tuesday” with Whitetail Venison

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Nawlins-Style Venison Gumbo Plated

Whitetail Venison is Perfect for Taking Some of the “Fat” out of Fat Tuesday

Mardi Gras, Shrove Tuesday, Pancake Day, Fat Tuesday – no matter what you call it, a week from today will be a day of indulgence all around the world as millions of Christians celebrate one last “hurrah” before the Lenten season that precedes Easter.

The MVC Family will certainly be celebrating with all kinds of tasty food, but ours will be a little more guilt-free thanks to the deliciousness that is naturally found in lean whitetail venison. Last year, we whipped up some Nawlins-Style Venison Gumbo. This year, we’re brainstorming what could be the perfect NOLA inspired venison dish: Jambalaya with our venison sausage?  Medieval Meat Pie with venison stew meat? Creole-spiced anything?! Stay tuned to see what we come up with!

As always, we encourage you to experiment with venison to come up with delicious seasonal meals! We love seeing the creativity and passion that goes into the dishes made by our venison-loving community. Whether you’re a rookie or a ‘seasoned’ veteran when it comes to cooking with venison, make sure you keep these cooking tips in mind, and have fun with it! If you cook up a winning recipe, we would love to share it in our recipe library! Submit recipe here.

 

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

 

 

Superbowl 2014: What are YOU Eating for the Big Game??

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Seahawks take on the Broncos this Sunday, February 2nd!! This means prepping for that Super Bowl party that you’re either hosting or attending… but what’s on the menu? Whether it’s chili, chips & dip, brats, burgers, or skewers – make it more flavorful and healthier with venison as the main attraction!

Don’t have your own harvest of venison? Place an order with us by tomorrow night, and we’ll be sure you get it before the weekend! Start shopping here.

Have your own venison, but don’t know what to do with it? Click here for recipe inspiration!

Don’t know the first thing about cooking with venison? Fear not! Click here for Venison Cooking 101!

Already have the menu planned, but don’t have a hostess gift? Give the gift that keeps on giving: spice blends! Made to go with venison, but also great on any game, beef, or even veggies!

And as always, we’d love to see what’s cookin’! Tag us on Facebook, Twitter, or Instagram! Whether you’re going redneck or classy, in the parking lot of the stadium or in the comfort of your own home, we can’t wait to see the deliciousness that you come up with! Cheers!

Venison Pierogies with Blue Cheese

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Venison Pierogies with Blue Cheese
 
Author:

Recipe type: Dinner
Cuisine: Polish
Serves: 12
Prep time:
Cook time:
Total time:

 
Ingredients
  • Dough
  • 5 C Flour
  • 16 oz sour cream (Reduced fat sour cream works, but do not use fat free)
  • 2 whole eggs
  • 1 egg yolk
  • 3 Tbs butter, melted
  • 1 tsp salt
  • Venison Filling
  • (approx.) ¾ lb ground venison, cooked and seasoned with salt and pepper
  • 8 oz porcini or button mushrooms, chopped
  • ½ C diced onion
  • 2 tsp minced garlic
  • (approx.) 1¼ C stiff mashed potatoes
  • 6 oz crumbled blue cheese

Instructions
  1. Dough
  2. Combine everything except flour. Add 4½ C flour. Incorporate. (The dough probably will not form a ball on its own.) Sprinkle ¼ C flour on surface. Turn out dough. Sprinkle the last ¼ C over the dough. Knead dough until it comes together and is smooth (~3 minutes). Add more flour if needed. Divide dough into easily managed pieces (2-4). Let rest at least 10 min. in refrigerator.
  3. On floured surface. Carefully roll out dough to ¼ inch thick. Cut into 3 inch circles.
  4. Venison Filling
  5. Saute onion and mushrooms until onions are translucent, 5-7 minutes. Combine all the filling ingredients. Season with salt and pepper to taste.
  6. Fill pierogies with about 2 Tbsp of mixture. Seal into half moons.
  7. Boil until they float. (At this point, you can freeze them.)
  8. Makes about 4 dozen. (Serving size=4)
  9. Finishing (for every 2 servings):
  10. medium onion, sliced. Saute in butter or oil until soft and sweet, about 10-12 minutes. Add pierogies, lightly brown on both sides and heat through. Add about ¼ C water and 2 Tbsp sour cream to make a sauce. Sprinkle with parsley.

Notes
Check out more delicious recipes by Lauren at http://tennesseemirepoix.blogspot.com/

 

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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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!

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/

 

Savor the Holidays with Michigan Venison Company!

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Share the Holiday Spirit!

Now is the time of year to reconnect with loved ones near and far. We reflect on another year passing, and give ourselves a fresh start on personal goals in the new year…

With that in mind, we’re curious to see who’s got lean, nutritious, delicious venison on the menu this holiday season! You can share your photos on our Facebook page, or tag us on Instagram! We’d love to see photos of families cooking venison together, toasting over a meal well done, or happy recipients of our Venison Spice Blend Gift Sets, just to name a few…

The Michigan Venison Company family will be out of town until the new year. Please note that we will resume shipping on Monday, January 6, 2014. We apologize for any inconvenience. If you have questions, please email info@michiganvenison.com. For emergencies, please email Kate at kate@michiganvenison.com

We hope everyone finds peace and joy amid  the inevitable, chaotic hustle and bustle. From our family to yours, we wish you a merry Christmas and a happy new year!