Archive for the ‘Ground Venison’ Category
Venison Burger on Jalapeno Cheddar Bread
January 15th, 2012 | 
Author: 
Venison burger + smoked cheddar + grilled jalapeno-cheddar bread = delicious.
I made these venison burgers tonight for my weekly locally sourced meal—the Dark Days Challenge I’m doing via my sister site Backyard Grocery, which is about eating locally grown food. I generally don’t post my recipes on both sites, but this one is too good not to plaster it everywhere. Read the rest of this entry »
Posted in BBQ and Grill, Ground Venison, Venison Burgers | 
Tags: burgers, grill, ground vension | 
No Comments »
Venison Stuffed Mushroom Caps
Try this easy venison appetizer at your next party—it is a crowd pleaser every time!
Recipe: Stuffed Mushroom Caps
Ingredients
- 1/2 lb ground venison
- 2 tbs olive oil
- 1/4 tsp allspice, ground
- 1/2 tsp garlic powder
- 1/2 tbs dried parsley
- pepper salt
- 2 packages Crimini (Baby Bella) or white mushrooms
Instructions
- Preheat oven to 375°.
- Mix the venison, oil, and spices in a bowl. Set aside.
- Wash the mushrooms and pat dry with towel.
- Remove the mushroom stems by gently twisting and pulling.
- Place the mushroom caps in a baking dish and spoon the meat mixture into the caps. Put enough meat in each cap so that the meat peeks over the top.
- Bake for 15 to 20 minutes, until meat is cooked through. Serve immediately.
Cooking time (duration): 15
Meal type: hors d’oerves
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Ground Venison, Paleo Friendly, Venison Appetizers |
Tags: appetizer, Ground Venison |
1 Comment »
Venison Chili with Chipotle Peppers
I’ve made a lot of venison chili recipes, and I truly love them all. But this venison chili with chipotle peppers is my favorite by far. I shared the recipe last winter with a friend who entered it in the Department of Justice’s annual chili cook off, and it won third place. Last night I made it for Rick’s monthly hunt club meeting. I made a double batch, and the guys ate almost every bite of it!
Recipe: Venison Chipotle Chili
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 pounds ground venison, browned
- 1 (28-ounce) can plum tomatoes with juice, chopped
- 1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
- Salt and pepper to taste
Instructions
- In a large, heavy saucepan, heat oil over medium heat.
- Add onions, garlic, and bell peppers.
- Cook until tender (5 to 10 minutes).
- Add chili powder and cumin and cook, stirring frequently, for 2 minutes.
- Add the venison, tomatoes, and chipotle peppers.
- Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes.
- Season with salt and pepper.
Quick Notes
The chipotle peppers can pack a punch, so if you’re feeding people who prefer their chili mild, then only use 1 tablespoon of them.
Cooking time (duration): 20
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Ground Venison, Paleo Friendly, Venison Chili |
Tags: chili, chipotle, deer meat, Ground Venison, Mexican, paleo |
No Comments »
Loading ...
