Archive for the ‘Vension Entrees’ Category

Herb Roasted Venison, Rabbit, and Bacon

herb roasted venison, rabbit, and bacon

Local, fresh, hearty, delicious. This herb roasted venison, rabbit, and bacon dish is a new favorite in my house!

Hunting season started a few weeks ago, and none to soon…we were almost completely out of venison. That is, in part, because we discovered this herb roasted venison, rabbit, and bacon dish and have been making it a lot. It’s perfect for dinner parties…and leftovers. But first, hunting season. It’s fun to see Rick so excited to get back in the tree. For some reason, he wasn’t that interested last year (he went, but his heart wasn’t in it). This year he can’t wait to get back in that tree. Even though he managed to stab himself cleaning his deer on opening day (four stitches), that hasn’t damped his enthusiasm. I’m happy to say our freezer is filling up. I am hoping he also puts out a few rabbit traps so we can keep eating this dish. And that he stops by our favorite small farm, Chicama Run, to pick up the bacon. My mouth is watering at the thought.

One of the things I like about this recipe is that it’s really very versatile. We’ve used pumpkin or trumpet squash, white potatoes and sweet potatoes, and no potatoes at all. I suppose if you didn’t have rabbit or venison, you could use chicken and lamb instead. I haven’t tried that, but maybe I will. It’s all good! Mouthwatering, feed me NOW good. I will say, use really good bacon. It makes a huge difference.

herb roasted venison, rabbit, and bacon

Be prepared–this dish smells so good while you’re cooking it, you may start eating before it gets to the table.

: Herb Roasted Venison, Rabbit, and Bacon

: This takes comfort food to a whole new level

Ingredients

  • 1 rabbit (about 2 lbs if you’re in Virginia), cut into pieces, rinsed, and patted dry
  • 1 lb venison, cubed
  • 4 medium red potatoes, quartered
  • 1 small pumpkin, cubed or 4 cups of trumpet squash, cubed
  • 12 to 24 cloves garlic
  • 6 Tbs olive oil
  • 8 oz. slab bacon, cut into cubes
  • 6 Tbs fresh rosemary leaves OR 2 Tbs dried rosemary
  • 2 tsp coarsely ground black pepper
  • coarse salt, to taste, optional
  • 6 sprigs rosemary, for garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the potatoes, pumpkin, and garlic cloves in a large roasting pan (I use a stoneware roasting dish).
  3. Sprinkle with 1 Tbs of the olive oil, and toss to coat. Bake for 30 mins.
  4. While the potatoes, pumpkin, and garlic are roasting, combine the bacon and 2 Tbs of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Remove the bacon with a slotted spoon, and set it aside.
  5. Saute the rabbit and venison in batches (don’t crowd the skillet, otherwise they won’t brown evenly), setting the pieces aside as they are browned.
  6. Reserve 2 Tbs of the pan drippings.
  7. Remove the roasting pan from the oven, and reduce the heat to 350.
  8. Add the rabbit, venison, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 Tbs of oil to the roasting pan. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
  9. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes or so.
  10. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

To make this paleo friendly, simply omit the potatoes and use your favorite root vegetable instead. This is great with celery root or sunchokes.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Diet type: Paleo friendly (with slight modification)

Number of servings (yield): 8

Copyright © Susan Rose.
Microformatting by hRecipe.

Stuffed Peppers with Venison

stuffed peppers recipe with venison

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 recipe with venison

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.

Venison fajitas recipe

venison fajitas recipe

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.

venison fajitas recipe

: Venison Fajitas Recipe

: this traditional Mexican dish is great with venison!

  • 1 to 2 lbs venison flank roast
  • 3 limes, zest and juice
  • 2 Tbs palm sugar (or cane sugar)
  • 2 tsp oregano
  • 1 cinnamon stick (or 1/4 tsp ground cinnamon)
  • 1 large onion
  • 1 large green pepper
  • 1 medium zucchini
  • 2 tsp olive oil

  1. Slice the venison into strips about 1/4 inch wide by 2 inches long. Put into a baking dish.
  2. In a small bowl, mix together the zest of the three limes, the lime juice, sugar and oregano.
  3. Pour the marinade over the meat and give it a good stir. Add the cinnamon stick.
  4. Marinate in the refrigerator for at least 1 hour (although I usually give it at least 3 hours).
  5. Slice the onions, peppers, and zucchini into long, thin strips.
  6. In a large saute pan or fryer, heat the olive oil. Add the onions, peppers, and zucchini. Saute until almost tender, about four minutes.
  7. Add the venison along with the marinade. Cook quickly until the venison is just cooked through…this will only take about 2 minutes.
  8. Transfer to a platter and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Copyright © Susan Rose.
Microformatting by hRecipe.

 

 

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