Great Venison Cooking

Archive for the ‘Vension Entrees’ Category

This stuffed peppers recipe with venison also features sweet tomatillos and Poblano peppers. Yum!

This year the tomatillos in our garden went crazy. I froze dozens, and am now looking forward to making delicious venison and tomatillos! I’m starting with this stuffed peppers recipe with venison. We are big Mexican food fans in this house, so these stuffed peppers are right at home on our table.

Stuffed Peppers Recipe with venison

: tomatillos add a little sweetness to this venison dish

Ingredients

• 4 to 6 Poblano peppers (depending on size)
• 2 tsp cooking oil
• 1/2 lb venison, ground or chopped finely
• 1 medium red onion, chopped
• 1 large red pepper, chopped
• 4 tomatillos, chopped
• 2 cloves garlic, minced
• 1 cup cilantro, chopped
• 1/2 tsp Habanero sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cooked white rice

Stuffed peppers are super easy to make, but look like you really worked at it!

Instructions

1. Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
2. Preheat oven to 350°.
3. In a large sauté pan, heat the oil over medium high heat. Add the venison and brown. Remove the venison from the pan and set aside.
4. Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
5. Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
6. Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
7. Fill each pepper with the venison mixture and place in a baking dish. Cook for 15 minutes. Remove from oven and let set a few minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Copyright © Susan Rose.

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Venison is perfect for a fajita party!

The combination of my recent trip to Mexico and the 60 pounds of venison in the freezer that needs to be eaten before hunting season starts in four weeks put me in the mood for fajitas! We ate a lot of fajitas in Mexico, and we ate some venison too. But we didn’t get to eat venison fajitas. So I took it upon myself to whip up a venison fajitas recipe.

What’s great about fajitas is they are actually very easy to make, even though they look kind of fussy. The key for fajitas in general is a good marinade for the meat. The key for venison fajitas is not to over cook the meat (isn’t that the key for all venison recipes?). So my advice for the venison fajitas recipe is to have everything ready before you start cooking them. I have all my salsas, quacamole, tortillas (warm, of course), rice and beans on the table before I start cooking the fajitas.

I got the marinade from “The Complete Mexican,” my favorite Mexican cook book. I served these to some friends who spend a lot of time in Mexico (and who admitted they were nervous when they learned what I was cooking, but then were very pleased with the result). These are a sure fire crowd pleaser.

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Venison Shawarma with Tzatziki ... a perfect combination

I first made (and posted) this recipe two years ago. At the time, Rick told me I should make it again. Well, I finally did and it was just as good as we both remembered it. I thought it was worth updating this post because I got better pictures of it today. Read the rest of this entry »

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