Posts Tagged ‘ground’

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!

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 Lettuce Wraps

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Venison Lettuce Wraps

Bursting with flavor that you don’t have to feel guilty about, venison lettuce wraps make a great summertime meal. This finger-food is also a fun way to get your kids to eat healthy since you build your own and eat with your hands. Our recipe feeds four for a light dinner, or eight as an appetizer. Let us know what you think!

Ingredients

 

Filling

  • 1 lb. ground whitetail venison
  • 1 Tbs. vegetable oil (or any other cooking oil)
  • 1 Tbs. ground white pepper
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. hoisin sauce
  • 1 Tbs. soy sauce, plus a couple splashes for browning venison
  • 1 Tbs. rice vinegar
  • 2 tsp. pickled ginger, minced
  • 1 (8oz.) can water chestnuts, drained and finely chopped
  • 3 green onions, chopped

 

Other Ingredients

  • 16 leaves Boston Bibb (or butter) lettuce leaves, rinsed and dried

 

Instructions

Preparing lettuce: Rinse whole leaves of Boston Bibb lettuce and pat dry with a towel. Set aside.

Preparing filling: In a medium-sized sauce pan, brown 1lb. ground venison with 1 Tbs. ground white pepper and a couple splashes. Once venison is completely browned, remove from heat and place in medium-sized mixing bowl. Using the same medium-sized sauce pan, sauté onions. Add hoisin sauce, soy sauce, garlic, and pickled ginger. Cook over medium heat for about 5 minutes, or until sauce starts to thicken. Add cooked venison, water chestnuts, and green onions. Cook until green onion just starts to wilt, about one minute. Remove from heat and place in medium-sized bowl for serving.

Assembling a lettuce wrap: Hold one leaf of lettuce in the palm of your hand. Scoop a heaping spoonful of filling into center of lettuce leaf. Wrap closed with fingers and eat like a taco or burrito.

 

Photos and Feedback:

While this is a fun finger food, it is a little juicy, so we don’t recommend letting the kids eat this without at least napkin underneath. We adults really beat the heat by pairing this lighter fair with a Summer Shandy (beer). Let us know what you think of this recipe! And now for the photos:

 

 

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

Sunshine Cut: When dicing your onions, slice each half of onion toward the center so that your dicing comes out more uniform. Shown above. This is a fun tip we picked up from one our my chef friends.

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

After browning the venison and removing from heat, we used the same pan to mix the onion, hoisin sauce, soy sauce, ginger, and vinegar. After this cooked for a couple minutes, we added the water chestnuts, green onion, and cooked venison, then served it up!

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wrap filling all ready to go. Once we added the water chestnuts, cooked venison, and the green onion, we removed the filling from the heat after only a minute.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Venison Lettuce Wraps ready for assembly! We were impressed with our leaning tower of lettuce.

Step 1: hold lettuce leaf in your hand like so.

Step 1: hold lettuce leaf in your hand like so.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 2: Scoop a heaping spoonful of filling into the center of your lettuce wrap.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.

Step 3: Enclose lean and delicious filling with cool and crunchy lettuce wrap. Eat it like a mini taco! Be sure to keep a napkin on hand, the wrap may be a little juicy.

Calling All Venison Recipes!

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Image

 

 

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!

Venison Potstickers

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Venison Potstickers

Potstickers, also known as fried dumplings, are savory pockets full of meat and/or vegetables that are warm, crunchy, soft, and chewy all at the same time. They make a crowd-pleasing appetizer, or in our case with this particular recipe, a small family feast. And with venison potstickers, you can feel less guilty about the fried bottom because the inside is packed with wholesome ingredients that are naturally very low in fat.

We admit that this recipe is labor intensive, however there are so many upsides to taking the time to make a meal that’s “made with love”. This is a great meal to prepare with loved ones, as you will have an opportunity to catch up, share stories, and crack jokes while all hands are busy forming these little envelopes of deliciousness. As a culture that places family ties at utmost importance, Asian cultures have long used the art (or chore) of making dumplings as a way of bringing generations together. And as the saying goes, “the family that cooks together, stays together.” It may seem intimidating trying to make a piece – let alone a whole tray – of edible, stuffed origami, but it’s really quite simple, and anyone will be able to get the hang of it before long.

All of these ingredients (except for maybe the venison… wink-wink) are available in any asian market. You can also find them in most supermarkets in the ‘ethnic foods’ section.

Ingredients

 

Potsticker filling

  • 1lb. ground venison
  • 4 c. water
  • 1-1/2 c. shredded or finely sliced cabbage
  • 1/2 c. finely chopped green onion
  • 1-1/2 Tbs. freshly grated ginger
  • 2 Tbs. oyster sauce
  • 2 Tbs. salt
  • 1 tsp. soy sauce
  • 1 tsp. fish sauce (aka patis)

 

Other ingredients

  • 50 wonton wrappers
  • bowl of 1/2 c. water (used as glue for sealing potstickers)
  • 1/2 c. canola oil

Instructions

Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings.

Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet.

Cooking Potstickers: Pour about 1/4 c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about 1/2 of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining 1/4 c. of canola oil and start process again.

Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

Photos and Feedback:

When sealing potstickers, try to remove as much extra air as possible. You may do this by pinching wrapper closed tightly around filling, then continuing out toward the wrapper edge.

If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, or they will freeze together Once they are frozen stiff, put them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month.

This is not a dish that you stir while cooking! Once the potstickers hit the pan, you leave them right where they are until you remove them from the pan. The wrappers become delicate during the cooking process and will tear easily if you try to move them around.

If you’re wondering what delicious side we chose to compliment our potstickers, we used the rest of the head of cabbage, shredded it, and tossed it with green onion, olive oil, apple cider vinegar, salt, pepper, and garlic powder. Cool, crisp, and refreshing!

If you try this at home, send us your photos! And now for the slideshow:

 

Place shredded (or finely sliced) cabbage in bowl of water with generous amount of salt, about 2 tablespoons, for about 15 minutes. We used coarse kosher salt to help soften the cabbage so it would fold nicely into the dumpling wrappers.

Our potsticker filling is ready to go!

Our perfectly imperfect, hand-made venison potstickers, raw.

Make sure your non-stick pan is nice and hot and coated with oil before you place potstickers snugly together

Be careful but swift when adding water to pan. Your stove will not come out of this procedure clean. Don’t worry, it’s worth it!

 

Venison potstickers cooked just the way we like them: pan fried and crunchy on the bottom while being soft, chewy, and delicate on top.

The kitchen smelled so good by the time the second batch came off the stove, we had our plates loaded up and cleared before we thought to take a photo of the final plated product. We were patient enough, however, to snap a picture of our second helping before we dove in again.

Two Versions of Venison Tacos

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Venison Tacos, Two Ways

Hellooooo, warm weather! We missed you so much!

It’s finally looking like springtime here in Traverse City! White cherry and apple blossoms are giving way to green leaves in orchards all over the area, and brightly colored tulips in gardens everywhere are a sight for sore eyes. All the vibrancy and excitement that comes with nature waking up after a long rest makes us want to dance… salsa dance to be specific.

We whipped up a delicious recipe for venison tacos, and as an afterthought (or stroke of genius), we added one simple ingredient to make a world of difference. Photos of both versions below. Trust us, the venison taco meat alone is delicious, but adding a can of refried beans is a great way to add more flavor and texture to your dish. Bonus: it’s also a great way to stretch your buck (get it?!) since this one ingredient will take the serving size of the recipe from 4 people to 6 people!

Ingredients:

 

Taco Meat

  • 1 lb. ground venison
  • 1 Tbs. chili powder
  • 1/2 Tbs. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 15oz. can refried beans (optional)
  • 1/3 c. water (if adding refried beans)

 

Pico de Gallo

  • 1 large beefsteak tomato, finely diced
  • 1/3 c. red onion, minced
  • 1/4 c. fresh cilantro, minced
  • Juice from 1/2 of a ripe lime
  • 1/2 tsp. garlic powder
  • pinch of salt
  • pinch of white pepper

 

Other Ingredients

  • 1 avocado, sliced
  • Freshly grated extra sharp cheddar cheese
  • 6″ flour tortillas – pack of 10 is enough for 4

Instructions:

Combine all pico de gallo ingredients in one bowl and set aside. In a medium sauce pan over medium-high heat, brown the ground venison. After meat is browned, add taco meat spices and mix thoroughly. Once spices have been mixed in, add optional can of refried beans and water. Mix thoroughly and remove from heat. On a plate, prop two tortillas against each other, assemble and garnish as desired, and enjoy!

Photos and Feedback:

This recipe was so simple, took less than 30 minutes from start to finish, and tasted great! If we were to do it again, we would make a bigger batch of pico de gallo! The cool, fresh flavors were a crowd-pleasing compliment to the venison taco meat.

Suggested beverage pairing: We tried out some new drinks that looked tropical and festive, but we would have preferred to enjoy those super-sweet beverages on another occasion  perhaps as dessert. There’s so much flavor already going on with the dish that water with a slice of lime would be great, or your favorite light to amber beer.

Suggested substitutions: If you’re a fan of smokey flavors, adding 1/4 tsp. chipotle pepper would be tasty. If you or someone you’re serving is not a fan of refried beans, you could mix in a can of whole black beans or even have beans on the side as an optional layer. Do you have your own tasty tweaks to this recipe? Let us know! We’d love to hear! In the meantime, check out these photos:

 

The home-made version is so much better than store-bought!

Chili powder, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper. Chipotle powder would also make a nice addition.

First layer: venison taco meat. Looks good already!

Second layer: freshly grated extra sharp cheddar cheese

Third layer: a couple avocado slices per taco

Top it all off with the pico de gallo!

Feel free to add a can of refried beans to the venison taco meat to better suit your Mexican food craving (and feed more mouths, too)!

 

 

Venison tacos with refried beans

 

Roasted Venison, Quinoa, Spinach Burgers

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Here in northern Michigan, it’s about that time of year when you might be in the mood for a healthy homemade burger, but not in the mood to stand outside in the freezing cold to grill it. This burger recipe is packed with iron, high in fiber, and does not require a winter coat! Makes 6 burgers.

Ingredients:

  • 1 pound venison, ground
  • 1 pound spinach, wilted
  • 2 cups quinoa, cooked
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 pinch cayenne pepper
  • Sea salt and ground black pepper to taste

Instructions:

Preheat oven to 400 degrees Fahrenheit. Combine ground venison, spinach, and quinoa into mixing bowl. Add egg and spices. Mix until ingredients are evenly distributed throughout. Shape 6 equally sized patties and place on baking sheet lined with aluminum foil. Roast until firm and browned, about 30 minutes. Place burger on bun, add favorite toppings. Alternatively, place patty on bed of prepared salad. Top with 1 Tbs dijon mustard. Pair with a casual glass of red wine, or a pint of beer (we chose PBR) and enjoy!

Photos and Feedback:

When we made this recipe, we found that the patties broke apart very easily. Do you have any suggestions for improving the binding agent with this recipe? Let us know! We’d love to hear from you!

Burger spices: 1 tsp cumin, a pinch of cayenne pepper, and sea salt and fresh ground black pepper to taste

Patties unmixed

Patties pre-roasting

Burger patty over salad, topped with dijon mustard. Yum!