Posts Tagged ‘roast’

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 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.

venison enchiladas with verde sauce

Recipe: Venison Enchiladas Verde

Summary: delicious and easy deer meat enchiladas the family will love


  • 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



  1. 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).

  3. 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.
  4. Venison Enchiladas Verde prep

    Preparing the Venison Enchiladas Verde


  5. Preheat oven to 350 degrees.
  6. Place about 1/3 cup filling in center of a tortilla and roll up.
  7. Place the tortilla, seam side down, in a 13 x 9 inch baking dish.
  8. Once all the tortillas are arranged in the dish, cover with the Green sauce and sprinkle with cheeses.
  9. Bake 25 minutes. Remove when cheese is melted. Sprinkle with cilantro and put a teaspoon of sour cream on each enchilada.

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

Verde Sauce Ingredients

Recipe: Rick’s Verde Sauce

Summary: Mexican green sauce for enchiladas, tacos, burritos, and more


  • 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

Verde Sauce

Preparing the Verde Sauce


  1. In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
  2. 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.
  3. Pour the tomatillo mixture over the onions and garlic and add venison broth, salt, pepper, and cumin.
  4. 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.

Venison Reuben with Corned Venison

venison Reuben sandwich made with corned venisonRick’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


  • 2 slices rye bread
  • Thousand Island dressing
  • 2 slices Swiss cheese
  • 1/4 cup sauerkraut
  • Thinly sliced Corned Venison
  • Butter


  1. Spread the Thousand Island dressing on each slice of bread.
  2. Layer a slice of the cheese on top of the dressing.
  3. Layer the sauerkraut on top of the cheese
  4. Layer the Corned Venison on one slice of bread and put the other slice of bread (cheese side down) on top.
  5. Heat a griddle or frying pan on the stove.
  6. Spread butter on the outsides of the bread.
  7. 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.

Test Your Skills
Visit Rouxbe Online Cooking Skill to Master Your Skills!
What's Your Opinion?

Thanksgiving is almost here. What venison dish are you making?

View Results

Loading ... Loading ...
My Favorites

Chowstalker Badge

Proud member of FoodBlogs Around My Family Table

Get plugin