Posts Tagged ‘roast’
Venison Shawarma with Tzatziki Sauce
January 22nd, 2012 | 
Author: 
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 »
Posted in Sauces and Salsas, Vension Entrees | 
Tags: flank steak, middle eastern, roast, venison | 
5 Comments »
Venison Enchiladas Verde
I love a good verde sauce with my Mexican food. So for my birthday, Rick made me venison enchiladas with his fabulous verde sauce. Enchiladas are much easier to make than you’d think. In fact, once you’ve prepared the venison meat filling and the verde sauce, they are fast to assemble and cook. Perfect for an easy family dinner.
Recipe: Venison Enchiladas Verde
Summary: delicious and easy deer meat enchiladas the family will love
Ingredients
- 1 pound venison
- juice from one lime
- 2 cups venison broth
- 2 tsp salt
- water (enough to cover meat)
- Green Sauce (recipe below)
- 12, 12-inch flour tortillas
- 1 cup Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- cilantro, chopped
- sour cream
Instructions
- Put venison, lime juice, broth, salt, and enough water to cover the meat in a slow cooker. Cook on low until meat shreds with a fork. Depending on cut of meat, this will take 4 to 12 hours (we often make the meat the day before).
- While the meat is cooking, prepare the sauce. This, too, can be made in a day in advance (or weeks in advance and frozen.) See recipe below.
- Preheat oven to 350 degrees.
- Place about 1/3 cup filling in center of a tortilla and roll up.
- Place the tortilla, seam side down, in a 13 x 9 inch baking dish.
- Once all the tortillas are arranged in the dish, cover with the Green sauce and sprinkle with cheeses.
- Bake 25 minutes. Remove when cheese is melted. Sprinkle with cilantro and put a teaspoon of sour cream on each enchilada.
PREPARE VENISON FILLING:
MAKE GREEN SAUCE:
Preparing the Venison Enchiladas Verde
ASSEMBLE ENCHILADAS:
Quick Notes
Serve with rice, refried beans, and guacamole.
Cooking time (duration): 90
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Mexican
Verde Sauce Ingredients
Recipe: Rick’s Verde Sauce
Summary: Mexican green sauce for enchiladas, tacos, burritos, and more
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1/2 large red onion, minced
- 4 cloves garlic, minced or pressed
- 2 green peppers, chopped
- 3 serrano peppers, (1 seeded and membranes removed)
- 1 1/2 lb. tomatillos, husked and quartered or halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. cumin
- 1/2 cup venison broth
Preparing the Verde Sauce
Instructions
- In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
- While onions are sauteeing, combine tomatillos, green peppers, serrano peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some broth to make them blendable.
- Pour the tomatillo mixture over the onions and garlic and add venison broth, salt, pepper, and cumin.
- Simmer 15 minutes to 1 hour, depending on the consistency you want. We usually turn the heat to high and boil it uncovered until we reach the consistency we want; it makes things go a lot faster.
Quick Notes
If you prefer, you can simmer the sauce in a slow cooker all day. This is a good option if you are doubling or tripling the batch.
Meal type: sauce
Culinary tradition: Mexican
Microformatting by hRecipe.
Posted in Sauces and Salsas, Vension Entrees |
Tags: casserole, Mexican, roast, sauce, slow cooker recipe |
No Comments »
Venison Reuben with Corned Venison
Rick’s all-time favorite sandwich is a Reuben. So, I made corned venison with the main purpose of creating venison Reuben sandwiches. The corned venison is delicious, which makes these Reuben sandwiches even better than they normally are.
Recipe: Venison Reuben Sandwich
Ingredients
- 2 slices rye bread
- Thousand Island dressing
- 2 slices Swiss cheese
- 1/4 cup sauerkraut
- Thinly sliced Corned Venison
- Butter
Instructions
- Spread the Thousand Island dressing on each slice of bread.
- Layer a slice of the cheese on top of the dressing.
- Layer the sauerkraut on top of the cheese
- Layer the Corned Venison on one slice of bread and put the other slice of bread (cheese side down) on top.
- Heat a griddle or frying pan on the stove.
- Spread butter on the outsides of the bread.
- Place on the griddle and grill until bread is toasted and cheese has melted.
Quick Notes
For homemade Thousand Island dressing you need:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/8 cup sweet pickle relish
- 1 tsp Worcestershire sauce
Mix all ingredients in a small bowl and refrigerate for at least 2 hours before serving (preferably overnight)
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
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