Posts Tagged ‘meat sauce’

Taqueria Style Venison Tacos

taqueria styel venison tacosOne of my favorite things about going to Texas is the food. Tacos down there just aren’t that the same. It occurred to me that venison tacos would be very delicious, so I scouted out some recipes and came upon this one. There is a little more to these tacos than just putting some taco season in the meat, but I promise they are worth the effort.

Recipe: Taqueria Style Venison Tacos

Ingredients

  • 1 1/2 pounds flank steak
  • 3 tbs white wine vinegar
  • 4 tbs Worcestershire sauce
  • 1 tbs water
  • 2 cloves garlic, minced
  • 1 limes, juiced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • cilantro relish
  • roasted vegetable salsa
  • 1 cup grated cheddar cheese (optional)
  • 1 lime, cut into wedges

Instructions

  1. Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, Worcestershire sauce, water, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated venison into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  2. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Meal type: dinner

Culinary tradition: Mexican

Recipe: Cilantro Onion Relish

Ingredients

  • 1/2 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced

Instructions

  1. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Recipe: Roasted Chili Salsa

Ingredients

  • 1 large tomatoes, chopped
  • 1 jalapeno pepper, chopped
  • 1/2 white onion, quartered
  • 2 cloves garlic, peeled
  • 2 dried chili pods
  • 1/2 pinch salt and pepper to taste

Instructions

  1. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.
  2. Preheat the oven to 450.
  3. Place the tomatoes, onion wedges, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
  4. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Microformatting by hRecipe.

Venison Meat Sauce

A good Italian Meat Sauce recipe is a must for any cook. Make a huge batch and freeze it for quick and easy dinners all winter long. The red wine in this one gives it a richer flavor than you’ll find in jarred sauces.

Recipe: Venison Meat Sauce

Ingredients

  • 1 large sweet onion, chopped
  • 3 tbs olive oil
  • 1 or 2 cloves garlic, minced (depending on how much garlic you like)
  • 1 ½ to 2 lbs ground venison
  • 1 tsp paprika
  • 1 28 oz can diced tomatoes
  • 1 15 oz can plain tomato sauce
  • 1 12 oz can tomato paste
  • ½ cup red wine
  • 1 tbs dried basil
  • ¼ tsp cayenne pepper
  • ¼ tsp oregano
  • 3 tbs dried parsley
  • 1 tsp sea salt
  • Pepper to taste

Instructions

  1. Heat the olive oil and sauté the onions until translucent (about 5 minutes).
  2. Add the garlic and sauté another minute. A
  3. dd the ground meat and paprika and cook until meat is browned.
  4. Add the remaining ingredients and simmer for 1 to 4 hours (the sauce is ready to eat after 1 hour, but will be better the longer it simmers).

Quick Notes

I usually make double batches of this and freeze it. It is wonderful to have on hand for a quick lasagna in the winter, or even just good old spaghetti.

Cooking time (duration): 1 to 4 hours

Culinary tradition: Italian

Microformatting by hRecipe.

Warm Winter Lasagna

This past weekend was a cold one. So it was only natural that we decided to go get our Christmas tree, braving the chill winds to find the perfect tree to cut (it was in the absolute, farthest corner of the 40 acre property).

But we warmed up after with a gooey, cheesy venison lasagna. I actually made three versions of it–one following the recipe below, one substituting zucchini for pasta, and one without any cheese. All were delicious, although the zucchini had so much water in it that that one was kind of messy. Someday I’ll find the right thing to use instead of pasta, but I don’t know what it is. (I’m open to ideas!)

Sorry…no picture. We were all too hungry to think about that. It looked like lasagna.

Warm Winter Lasagna

Ingredients

  • 2 c. (15 oz.) Ricotta cheese
  • 3 c. (15 oz.) shredded Mozzarella
  • 1/2 c. grated Parmesan cheese
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb lasagna (Rick made the pasta, but left to my own devices, I’d buy it)
  • 1 recipe meat sauce

Directions

Combine cheeses, eggs, salt and pepper in a bowl. Pour about 1 cup sauce on bottom of 9x13x2-inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 50-60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand 10 minutes before cutting.

Venison Meat Sauce

Ingredients

  • 1 large sweet onion, chopped
  • 3 tbs olive oil
  • 1 or 2 cloves garlic, minced (depending on how much garlic you like)
  • 1 1/2 to 2 lbs ground venison
  • 1 tsp paprika
  • 1 28 oz can diced tomatoes
  • 1 15 oz can plain tomato sauce
  • 1 12 oz can tomato paste
  • 1/2 cup red wine
  • 1 tbs dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp oregano
  • 3 tbs dried parsley
  • 1 tsp sea salt
  • Pepper to taste

Directions

Heat the olive oil and sauté the onions until translucent (about 5 minutes). Add the garlic and sauté another minute. Add the ground meat and paprika and cook until meat is browned. Add the remaining ingredients and simmer for 1 to 4 hours (the sauce is ready to eat after 1 hour, but will be better the longer it simmers).

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