Posts Tagged ‘Ground Venison’
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
- 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
- Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
- Preheat oven to 350°.
- 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.
- Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
- Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
- Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
- 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.
Happy New Year! What a great start to 2012. We spent a quiet evening with a few friends, who devoured the two venison appetizers I brought to the party. Nothing makes a hunting widow and cook happier then people licking the plate clean!
The only thing these two venison appetizers have in common is that, well, I used venison in them. Other than that, they are completely different tastes. Not surprisingly, the men had devoured the Dill Bacon Bites practically before I’d set the tray on the table. The ladies drifted toward the onion tarts.
I’ve posted both of these venison appetizer recipes on my Backyard Grocery site because I took pains to make sure I was using only local ingredients in them (that’s usually the criteria for posting a venison recipe on that site versus this one). So pop on over to check out the recipes: Dill Bacon Bites and Root Beer Onion Tarts.
Look for some other venison appetizers on this site too: I have a lot of them!
Why serve venison appetizers?
Do you have any friends or family that refuse to eat your venison? We do! What I’ve found is that bringing venison appetizers to parties is a great way to introduce people to the joys of venison. It’s safe for them—most appetizers are really just one bite of food. They can say they tried it, but aren’t stuck with a whole dinner if they hate it. But they never hate it. Never! I’ve become known for bringing a venison appetizer to any party I attend, and people generally look forward to seeing what I’ll show up with. Even the hunt club annual party, where everyone brings game, they’re excited. Because my venison appetizer recipes are also different than what most hunters are making. Try them out!
Ready for just about the easiest â€” and yummiest â€” 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.
- 1/2 pound of venison breakfast sausage (recipe below)
- 1 container of ready-made biscuit dough
- Prepare the sausage and set aside
- Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
- Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
- Roll the dough to form pinwheel.
- Place on a cookie sheet or plate.
- Repeat with the remainder of the dough and sausage.
- Refrigerate for at least 1/2 hour.
- Preheat oven to 350 degrees.
- Slice pinwheels into 1/2 pieces and place on cookie sheet.
- Bake for 20 minutes, or until biscuits are golden brown.
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.
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.
- 1 pound venison
- 1/2 pound pork fat
- 1/2 tablespoon kosher salt
- 1/2 teaspoon rubbed sage
- 1/3 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 2/3 teaspoon ground marjoram
- 1/3 teaspoon freshly ground black pepper
- Put the venison through the meat grinder with the pork fat so that it is well mixed.
- Mix in other ingredients, using your hands to blend well.
- Form into 1- or 2-ounce patties.
- Cook on skillet.
Note: These freeze well. I place wax paper between each patty so that I can easily separate them once theyâ€™ve thawed.
Cooking time (duration): 15
Number of servings (yield): 6 to 12
Meal type: breakfast
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.