Posts Tagged ‘tomatillo’

Stuffed Peppers with Venison

stuffed peppers recipe with venison

This stuffed peppers recipe with venison also features sweet tomatillos and Poblano peppers. Yum!

This year the tomatillos in our garden went crazy. I froze dozens, and am now looking forward to making delicious venison and tomatillos! I’m starting with this stuffed peppers recipe with venison. We are big Mexican food fans in this house, so these stuffed peppers are right at home on our table.

Stuffed Peppers Recipe with venison

: tomatillos add a little sweetness to this venison dish

Ingredients

  • 4 to 6 Poblano peppers (depending on size)
  • 2 tsp cooking oil
  • 1/2 lb venison, ground or chopped finely
  • 1 medium red onion, chopped
  • 1 large red pepper, chopped
  • 4 tomatillos, chopped
  • 2 cloves garlic, minced
  • 1 cup cilantro, chopped
  • 1/2 tsp Habanero sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup cooked white rice
stuffed peppers recipe with venison

Stuffed peppers are super easy to make, but look like you really worked at it!

Instructions

  1. Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
  2. Preheat oven to 350°.
  3. In a large sauté pan, heat the oil over medium high heat. Add the venison and brown. Remove the venison from the pan and set aside.
  4. Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
  5. Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
  6. Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
  7. Fill each pepper with the venison mixture and place in a baking dish. Cook for 15 minutes. Remove from oven and let set a few minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Copyright © Susan Rose.

Venison Soup with Tomatillos

Last weekend we made enchilada verde sauce, and had a bunch of tomatillos leftover. So yesterday I thought I’d put them into a soup along with some venison stew meat that needed to be cooked. The resulting soup was delicious! It was hearty and rich, and perfect for an early fall evening.

Tomatillo Soup with Venison

tasty tomatillo soup with venison

Recipe: Tasty Tomatilla Soup

Summary: a rich and hearty venison soup

tomatillos, cilantro, onions

tomatillos are a staple of Mexican food

Ingredients

  • 1 pound venison stew meat
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon black pepper corns, crushed
  • ½ teaspoon salt
  • 1 tablespoon cooking oil
  • 18 small or 6 large tomatillos
  • 1 red onion
  • 2 Serrano peppers, seeded
  • 2 cloves garlic, minced
  • ½ cup fresh cilantro
  • 4 cups venison or chicken broth

tomatillos and onions sauteing

saute the tomatillos and onions in the venison juices

Instructions

  1. Cut the venison into bite sized cubes (about ½ inch). In a bowl, coat the meat with the cumin, coriander, black pepper, and salt.
  2. In a stock pot, heat the oil over medium high heat. Add the venison and brown for about 4 minutes (until the meat is cooked through, but still tender). Remove the meat from the pot and set aside in a bowl.
  3. Chop the tomatillas, onions, and seranos into quarters. Add to the pot and saute in the meat juices. After about 2 minutes, add the garlic.
  4. When the onions and tomatillas are slightly browned, add the broth and cilantro.
  5. Simmer until the onions and tomatillos are tender (about 5 minutes).
  6. In a blender, blend the soup until it has a creamy consistency. You may need to blend in batches.
  7. Return the soup to the pot and add the venison back in. Serve immediately with a dollop of sour cream on top.

Quick Notes

This soup would be good without the venison too, or with chicken or beef.

Cooking time (duration): 15

Number of servings (yield): 4 to 6

Meal type: supper

Culinary tradition: Mexican

Microformatting by hRecipe.

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