Posts Tagged ‘casserole’
Venison Enchiladas Verde
October 25th, 2010 | 
Author: I love a good verde sauce with my Mexican food. So for my birthday, Rick made me venison enchiladas with his fabulous verde sauce. Enchiladas are much easier to make than you’d think. In fact, once you’ve prepared the venison meat filling and the verde sauce, they are fast to assemble and cook. Perfect for an easy family dinner.
Recipe: Venison Enchiladas Verde
Summary: delicious and easy deer meat enchiladas the family will love
Ingredients
- 1 pound venison
- juice from one lime
- 2 cups venison broth
- 2 tsp salt
- water (enough to cover meat)
- Green Sauce (recipe below)
- 12, 12-inch flour tortillas
- 1 cup Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- cilantro, chopped
- sour cream
Instructions
- Put venison, lime juice, broth, salt, and enough water to cover the meat in a slow cooker. Cook on low until meat shreds with a fork. Depending on cut of meat, this will take 4 to 12 hours (we often make the meat the day before).
- While the meat is cooking, prepare the sauce. This, too, can be made in a day in advance (or weeks in advance and frozen.) See recipe below.
- Preheat oven to 350 degrees.
- Place about 1/3 cup filling in center of a tortilla and roll up.
- Place the tortilla, seam side down, in a 13 x 9 inch baking dish.
- Once all the tortillas are arranged in the dish, cover with the Green sauce and sprinkle with cheeses.
- Bake 25 minutes. Remove when cheese is melted. Sprinkle with cilantro and put a teaspoon of sour cream on each enchilada.
PREPARE VENISON FILLING:
MAKE GREEN SAUCE:
Preparing the Venison Enchiladas Verde
ASSEMBLE ENCHILADAS:
Quick Notes
Serve with rice, refried beans, and guacamole.
Cooking time (duration): 90
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Mexican
Verde Sauce Ingredients
Recipe: Rick’s Verde Sauce
Summary: Mexican green sauce for enchiladas, tacos, burritos, and more
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1/2 large red onion, minced
- 4 cloves garlic, minced or pressed
- 2 green peppers, chopped
- 3 serrano peppers, (1 seeded and membranes removed)
- 1 1/2 lb. tomatillos, husked and quartered or halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. cumin
- 1/2 cup venison broth
Preparing the Verde Sauce
Instructions
- In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
- While onions are sauteeing, combine tomatillos, green peppers, serrano peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some broth to make them blendable.
- Pour the tomatillo mixture over the onions and garlic and add venison broth, salt, pepper, and cumin.
- Simmer 15 minutes to 1 hour, depending on the consistency you want. We usually turn the heat to high and boil it uncovered until we reach the consistency we want; it makes things go a lot faster.
Quick Notes
If you prefer, you can simmer the sauce in a slow cooker all day. This is a good option if you are doubling or tripling the batch.
Meal type: sauce
Culinary tradition: Mexican
Microformatting by hRecipe.
Posted in Sauces and Salsas, Vension Entrees | 
Tags: casserole, Mexican, roast, sauce, slow cooker recipe | 
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Twice Baked Venison Potatoes
This yummy ground venison recipe is a cross between Shepherd’s Pie and Twice-Baked potatoes. Sound delicious? It is! I usually make these stuffed potatoes in the winter for dinner, although they’d make a great venison appetizer for a football game too.
Recipe: Twice Baked Venison Potatoes
Ingredients
- 6 large Russet potatoes
- 2 tablespoons butter
- 1 pound ground venison, browned
- 1/2 large onion, chopped finely
- 2 eggs, lightly beaten
- 4 tablespoons BBQ sauce
- 1 teaspoon salt
- ground black pepper to taste
- 12 thin slices cheddar cheese
- 2 teaspoons dried parsley
Instructions
- Bake the potatoes and let cool.
- Slice the potatoes in half lengthwise. Scoop out the insides, leaving the skins as shells. Place shells in a baking dish and set aside.
- Preheat oven to 400.
- In a large mixing bowl, mash the potatoes with the butter.
- Stir in the venison, eggs, BBQ sauce, salt, and pepper and mix thoroughly.
- Spoon the mixture into the potato shells and bake for 30 minutes. Remove from the oven.
- Place a slice of cheese on each potatoes and sprinkle with parsley. Place back in over until cheese melts.
Quick Notes
You may want to add more butter and/or cream to the mashed potatoes…it depends on you preference.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
Microformatting by hRecipe.
Posted in Ground Venison, Venison Appetizers, Venison Casseroles |
Tags: appetizer, casserole, deer meat, Ground Venison, venison |
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Free Deer Recipes for Hunting Season
Hunting season is almost here! That means freezers everywhere will start filling up with deer meat. And that’s a good thing. The question is, what are you going to do with your deer meat? For the past several years, I’ve been collecting and testing deer cooking recipes and posting them on this web site for free. So look around. There’s something for everyone!
Click here for homemade deer sausage recipes.
Click here for deer casserole recipes.
Click here for deer roast recipes.
Click here for deer stew and crock pot recipes.
And there’s much more. Enjoy! And if you have a favorite, share it…I’m always looking for new recipes.
The perfect gift for venison lovers! Buy today.
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