Posts Tagged ‘middle eastern’

Venison Shawarma with Tzatziki Sauce

Venison Shawarma on pita

Venison Shawarma with Tzatziki ... a perfect combination

I first made (and posted) this recipe two years ago. At the time, Rick told me I should make it again. Well, I finally did and it was just as good as we both remembered it. I thought it was worth updating this post because I got better pictures of it today. Read the rest of this entry »

Venison Stuffed Peppers

I love stuffed peppers…I’ve realized I don’t really care what they’re stuffed with! I got this recipe from the May 2009 issue of Women’s Health (a great magazine by the way), page 123.

Middle Eastern Venison Stuffed Peppers

Recipe: Middle Eastern Stuffed Peppers

Summary: Healthy and delicious stuffed peppers with venison.


  • 4 medium sweet bell peppers
  • 1/2 lb ground venison
  • 1 tsp olive oil (I used Spanish)
  • 1/2 cup golden raisins
  • 1 8 oz can tomato sauce
  • 1/4 cup sliced stuffed green olives
  • 1/2 tsp chopped garlic
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • 1 cup precooked brown rice, heated


  1. Preheat oven to 400 degrees.
  2. Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.
  3. Heat oil in a nonstick skillet and brown the venison with the garlic, cinnamon, and cumin using medium heat.
  4. Add raisins and tomato sauce and cook until mixture is hot (about 3 minutes).
  5. Remove skillet from heat and mix in rice and olives.
  6. Place equal amounts of mixture into each pepper and replace tops. Cover pan tightly with foil.
  7. Bake until peppers are soft (about 15 minutes).

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Middle Eastern

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
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Sweet and Spicy Venison Jerky Recipe

I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.

Recipe: Sweet and Spicy Venison Jerky


  • 2 pounds boneless venison round roast, sliced into ¼ wide strips
  • 4 cups venison broth
  • 2 tablespoons Frontier 5 spice powder
  • 2 tablespoons meat tenderizer
  • 2 teaspoons cumin
  • 4 drops liquid smoke


  1. In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
  2. Put the venison strips in a bowl and cover with the marinade.
  3. Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
  4. Place the venison on dehydrator sheets.
  5. Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you can’t find Frontier or a similar blend, you can just add these spices. I’m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.

Cooking time (duration): 10

Number of servings (yield): 12

Meal type: snack

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