Ground Venison Archives - Page 2 of 12

Posts Tagged ‘Ground Venison’

Venison Stuffed Mushroom Caps

January 16th, 2011 |

Author: Susan

Try this easy venison appetizer at your next partyâ€”it is a crowd pleaser every time!

Recipe: Stuffed Mushroom Caps

Ingredients

1/2 lb ground venison
2 tbs olive oil
1/4 tsp allspice, ground
1/2 tsp garlic powder
1/2 tbs dried parsley
pepper salt
2 packages Crimini (Baby Bella) or white mushrooms

Instructions

Preheat oven to 375Â°.
Mix the venison, oil, and spices in a bowl. Set aside.
Wash the mushrooms and pat dry with towel.
Remove the mushroom stems by gently twisting and pulling.
Place the mushroom caps in a baking dish and spoon the meat mixture into the caps. Put enough meat in each cap so that the meat peeks over the top.
Bake for 15 to 20 minutes, until meat is cooked through. Serve immediately.

Cooking time (duration): 15

Meal type: hors d’oerves

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

Tags: appetizer, Ground Venison |

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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
Â¾ cup shredded mozzarella cheese
Â½ cup chopped green pepper
Â¼ cup oat bran
1 tsp salt
Â¼ 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 wonâ€™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 Â© 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

December 21st, 2010 |

Author: Susan

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
Â½ 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

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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!