Posts Tagged ‘slow cooker recipe’

Venison Stew with Pumpkin and Cranberries

chopping a pumpking

I bring out the big tools for cutting my pumpkins.

Did you know there is a World Championship Pumpkin Chunking competition? And that Discovery Channel airs it on Thanksgiving (8:00 p.m.)? I didn’t know this until a few weeks ago when Rick learned about it while researching something or another. You can see pictures and learn more at the web site, punkinchunkin.org. Not only did I discover the existence of a sporting event where adults build siege weapons and launch squash, I went to it this weekend.

What a blast. Literally. Pumpkins flying out of cannons and everything. The crowds going crazy for all the competitors, thrilled when the pumpkin soars, sad when it fails to launch.

We ended the day with visions of homemade trebuchets in Rick’s head and visions of pumpkin savories and sweets in mine (I was troubled by the amount of perfectly delicious pumpkin that is wasted at this event, but they use a tough Australian variety that I’ve decided is inedible…based on absolutely no evidence at all).

Fortunately, I have a ton of pumpkin in my freezer still, just waiting to be transformed into something delicious. Starting with Venison and Pumpkin Stew. 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

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

    PREPARE VENISON FILLING:

  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).
  2. MAKE GREEN SAUCE:

  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

    ASSEMBLE ENCHILADAS:

  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

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

Verde Sauce

Preparing the Verde Sauce

Instructions

  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.

Fiesta Venison Chowder

This is a very hearty stew that is great in early fall. The lime gives it a nice, summery flavor.

fiesta venison chowder

Recipe: Fiesta Venison Chowder

Ingredients

  • 1 to 2 pounds venison, cubed (the amount depends on how much meat you like in your stews…we like a lot)
  • 1 large red pepper, seeded and chopped
  • 2 cups frozen corn
  • 1 1/2 cups milk (whole milk is best, but use what you like)
  • 1 can (11 oz) cream of chicken or cream of corn soup
  • 1 1/2 cups mild salsa verde
  • juice from two limes
  • 1 can (15 oz) mild chili beans
  • 1 cup grated cheddar cheese
  • tortilla chips

Instructions

  1. Put all ingredients EXCEPT the cheese and chips into a slow cooker.
  2. Cook on low for 1 to 2 hours, or until the meat is cooked through.
  3. Put in bowls and top with cheese and chips.

Quick Notes

You’ll need your slow cooker for this one. And a big bag of chips! A dollop of sour cream would be nice, but not necessary.

Cooking time (duration): 10

Number of servings (yield): 6

Meal type: dinner

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

Login
Get plugin http://www.fastemailsender.com