Posts Tagged ‘deer meat’

Venison Stew with Pumpkin and Cranberries

chopping a pumpking

I bring out the big tools for cutting my pumpkins.

Did you know there is a World Championship Pumpkin Chunking competition? And that Discovery Channel airs it on Thanksgiving (8:00 p.m.)? I didn’t know this until a few weeks ago when Rick learned about it while researching something or another. You can see pictures and learn more at the web site, punkinchunkin.org. Not only did I discover the existence of a sporting event where adults build siege weapons and launch squash, I went to it this weekend.

What a blast. Literally. Pumpkins flying out of cannons and everything. The crowds going crazy for all the competitors, thrilled when the pumpkin soars, sad when it fails to launch.

We ended the day with visions of homemade trebuchets in Rick’s head and visions of pumpkin savories and sweets in mine (I was troubled by the amount of perfectly delicious pumpkin that is wasted at this event, but they use a tough Australian variety that I’ve decided is inedible…based on absolutely no evidence at all).

Fortunately, I have a ton of pumpkin in my freezer still, just waiting to be transformed into something delicious. Starting with Venison and Pumpkin Stew. Read the rest of this entry »

Venison Sausage and Biscuit Pinwheels

Venison Sausage and Biscuit PinwheelReady for just about the easiest — and yummiest — appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.

I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).

Recipe: Venison Sausage and Biscuit Pinwheel

Summary: delicious as an appetizer or breakfast treat.

Ingredients

  1. 1/2 pound of venison breakfast sausage (recipe below)
  2. 1 container of ready-made biscuit dough

Instructions

  1. Prepare the sausage and set aside
  2. Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
    rolling the sausage and biscuit pinwheels
  3. Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
  4. Roll the dough to form pinwheel.
  5. Place on a cookie sheet or plate.
  6. Repeat with the remainder of the dough and sausage.
  7. Refrigerate for at least 1/2 hour.
  8. Preheat oven to 350 degrees.
    slicing the sausage biscuit pinwheels
  9. Slice pinwheels into 1/2 pieces and place on cookie sheet.
    sausage biscuit pinwheels on cooking sheet
  10. Bake for 20 minutes, or until biscuits are golden brown.

Quick Notes

I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.

Variations

Sprinkle some grated cheese over the sausage for extra yumminess.

Cooking time (duration): 30

Number of servings (yield): makes about 20 pieces

Meal type: breakfast, appetizer

 

Recipe: Flavorful Venison Breakfast Sausage

Summary: Yum. That’s all that needs to be said about this venison sausage.

Ingredients

  1. 1 pound venison
  2. 1/2 pound pork fat
  3. 1/2 tablespoon kosher salt
  4. 1/2 teaspoon rubbed sage
  5. 1/3 teaspoon rubbed summer savory
  6. 1/8 teaspoon ground nutmeg
  7. 2/3 teaspoon ground marjoram
  8. 1/3 teaspoon freshly ground black pepper

Instructions

  1. Put the venison through the meat grinder with the pork fat so that it is well mixed.
  2. Mix in other ingredients, using your hands to blend well.
  3. Form into 1- or 2-ounce patties.
  4. Cook on skillet.

Quick Notes

Note: These freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.

Cooking time (duration): 15

Number of servings (yield): 6 to 12

Meal type: breakfast

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

 

Venison Chili with Tomatillos

I’m always looking for new and different venison chili recipes. When my husband came home from the store the other night with a few pounds of tomatillos, I thought it was time to make a chili verde. I love the flavor of tomatillos, which are mild but still have a little zest. So I pulled out some ground venison, chopped an onion and pepper, and set about cooking a deer meat version of chili verde.

venison chili with tomatillos

this green venison chili features tomatillos.

Recipe: Venison Chili Verde

Summary: a mild and flavorful venison chili featuring tomatillos.

Ingredients

  • 1 1/2 lb ground venison
  • 2 cup venison stock
  • 1/4 cup olive oil
  • 1 med onion, chopped
  • 1 large green pepper, chopped
  • 3 cloves garlic, minced
  • 2 lbs tomatillos
  • 1 cup salsa verde (mild or hot, your preference)
  • 1 can (15 oz) nopalitos (cactus), drained and chopped
  • 2 tsp cumin
  • ½ tsp habanero sauce
  • 2 tsp salt
  • 4 tbs cilantro, chopped

Instructions

  1. In a large skillet, brown meat. Add the stock, cover, and slow boil for 30 minutes until tender.
  2. Remove the husks from the tomatillos and wash to remove the sticky residue. Coarsely chop the tomatillos and set aside.
  3. In a stock pot, heat the olive oil over medium high heat. Saute the onion, green pepper, and garlic in oil until tender.
  4. Reduce the temperature to medium and add tomatillos. Saute and stir until the tomatillos are soft.
  5. Add the salsa verde, nopalitos cumin, habanero sauce, salt, and cilantro and stir well.
  6. Add the venison to the tomatillo mixture. Slow boil for 30 minutes. Either serve immediately or turn heat to low and allow chili to simmer longer.
  7. Serve with grated cheddar cheese, sour cream, and tortilla chips.

Quick Notes

In the winter, I used frozen cilantro, which comes stored in 1 tbs cubes. If you have fresh cilantro, use about 1/4 cup of it.

Variations

This would be a great chili with ground turkey or chicken.

Cooking time (duration): 60

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Mexican

Microformatting by hRecipe.

tomatillos with husksIf you’ve never cooked with a tomatillo, it is basically a member of the tomato family and is widely used in Mexican food. In fact, they are some times called Mexican tomatoes. I love them! This is what they look like in the store. You just peel off the husks and wash them to get rid of the sticky residue, and you’re ready to go!

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