Posts Tagged ‘Ground Venison’
Cheesy Venison Burger
January 7th, 2011 | 
Author: Friday night is usually venison burger night for us. There are a ton of ways to cook venison burgers, and I’m always experimenting with more. Tonight I thought I’d try mixing mozzarella cheese with the ground venison to see if it would help with keeping the meat from falling apart on the grill. It did. And the burgers were moist, even though we cooked them well done. Perfect!
Recipe: Cheesy Venison Burger
Summary: a moist and filling burger with a little kick.
Ingredients
- 1 lb ground venison
- ¾ cup shredded mozzarella cheese
- ½ cup chopped green pepper
- ¼ cup oat bran
- 1 tsp salt
- ¼ tsp cayenne pepper oil
- BBQ sauce tomato
Instructions
- Preheat grill.
- Mix together all ingredients, except the oil, BBQ sauce, and tomato and form into six patties.
- Brush each patty with the oil so that it won’t stick to the grill.
- Grill burgers for about 5 minutes on each side, or until cooked through. The cheese keeps these moist, so well done is good for them.
- Remove from grill and serve with a dollop of BBQ sauce and a slice of tomato.
Variations
You can use finely chopped bread crumbs instead of the oat bran.
Cooking time (duration): 15
Number of servings (yield): 6
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Venison Burgers | 
Tags: BBQ, burgers, cooking venison, grill, Ground Venison, venison recipe | 
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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.
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
- In a large skillet, brown meat. Add the stock, cover, and slow boil for 30 minutes until tender.
- Remove the husks from the tomatillos and wash to remove the sticky residue. Coarsely chop the tomatillos and set aside.
- In a stock pot, heat the olive oil over medium high heat. Saute the onion, green pepper, and garlic in oil until tender.
- Reduce the temperature to medium and add tomatillos. Saute and stir until the tomatillos are soft.
- Add the salsa verde, nopalitos cumin, habanero sauce, salt, and cilantro and stir well.
- 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.
- 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.
If 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!
Posted in Venison Chili |
Tags: chili, deer meat, Ground Venison, Mexican, venison recipe |
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Venison Chorizo Pizza
Venison sausage is wonderful on pizza. I thought I’d give a traditional sausage pizza a Tex-Mex twist using my homemade venison chorizo. The result was a delightful cross between nachos and pizza.
Recipe: Venison Chorizo Pizza
Summary: venison sausage pizza with a spicy Tex-Mex twist
Ingredients
- 1 ready-made pizza crust
- 2 tbs roasted pepper tomato sauce
- 1/2 cup red and yellow pepper strips, sauteed
- 1/2 cup venison chorizo
- 3/4 cup colby-jack cheese, grated
Instructions
- Preheat oven to 400 degrees.
- Spread the tomato sauce over the crust, then layer on the peppers and chorizo.
- Sprinkle the cheese over the pizza.
- Place on center rack of oven and cook for about 10 minutes, until the cheese is melted and the crust has started to brown.
Quick Notes
If you want an extra crispy crust, bake the pizza on a pizza stone.
Cooking time (duration): 15
Number of servings (yield): 2-3
Meal type: dinner
Culinary tradition: USA (Southwestern)
Microformatting by hRecipe.
Posted in Pizza and Calzone |
Tags: deer meat, Ground Venison, pizza, venison chorizo, venison sausage recipe |
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