Posts Tagged ‘venison recipe’

Venison, Fig and Olive Stew

venison, fig and olive stew

A perfect stew for a cold winter night—venison, fig and olive stew. Bliss.

How about that crazy cold snap we had throughout the U.S. last week? Brrr. I like the cold, but sheesh. That was a little much. However, the freezing temperatures put me in the mood to make some nice warm stew! What is better on a chilly night than the smell of stew simmering on the stove? Nothing, that’s what. I found a recipe for a lamb and fig stew on Eating Well, and thought it would adapt well to venison. This venison, fig and olive stew is really more of a chili, but how can that possibly be a bad thing? Especially since I’d wanted to make chili, but couldn’t find chili powder anywhere. Really. I’ve never heard of stores running out of it, but this was no ordinary week.

Now some of you may be a little skeptical about the figs and olives in this stew. Trust me. You’ll like it. How do I know? Because Rick, who refused to eat either, loved this stew. There is something about the sweetness of the figs and the saltiness of the olives that blends perfectly with venison. It is magical. There are very few ingredients in the stew (well, few for a stew), but each one maximizes the flavors of the others. It’s a great relationship. We ate this over the course of a few days, and it just got better every day.

I suggest serving it with a nice, crusty country bread. I made a whole wheat loaf that we slathered with butter. I’m smiling merely at the memory!

This stew is super easy to make, so give it a try. You will be happy you did.

: Venison, Fig and Olive Stew

: sweet and salty, these flavors blend beautifully


  • 1 pound ground venison
  • 2 tsp olive oil
  • 10 cloves garlic, peeled
  • 1 tsp herbs de Provence
  • 1/2 cup dry red wine
  • 2 pints venison broth (or low-sodium beef broth if you don’t have venison broth)
  • 2 Tbs Xantham gum or cornstarch
  • 1 28-oz can diced tomatoes, drained
  • 1/2 cup chopped dried figs
  • 1/4 cup green olives (pimentos removed), sliced in half
  • 1/2 tsp fresh ground pepper
  • 1 tsp sea salt
  • juice of one lemon
  • zest of one lemon


  1. Heat olive oil in a Dutch oven over medium heat. Add the ground venison and brown (about 5 minutes). Remove browned venison to a bowl and set aside.
  2. Add the garlic and Herbs de Provence to the Dutch oven and cook, stirring constantly, until fragrant (about 1/2 minute).
  3. Add the wine and cook, scraping any brown bits, until alcohol burns off and the mixture is slightly reduced (about 2 minutes).
  4. Combine the venison broth and Xantham Gum/Cornstarch. Add to the Dutch oven, and return to a simmer, stirring often. Don’t worry if the Xantham Gum doesn’t completely dissolve—it never does for me. But it will as it heats up in the pan.
  5. Add the tomatoes, figs, olives, salt, and pepper and return to a simmer. Reduce heat and continue to simmer for about five minutes, stirring occasionally.
  6. Add the venison and heat through.
  7. Add the lemon juice and lemon zest.
  8. Serve immediately.


The original recipe calls for lamb, so that would be a nice substitution if you don’t have any ground venison.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Copyright © Susan Rose.

Venison Brisket Recipe

venison brisket recipe

Brisket is one of my favorite childhood dishes. This venison brisket recipe is especially great on a cold day.

It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.

I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.

Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.

What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.

Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!

Venison Brisket Recipe


  • 1 large onion, diced
  • 1/2 cup butter
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 1 bottle of sparkling apple cider
  • 2 Tbs chili powder
  • 1-1/2 tsp hot pepper sauce
  • 1 tsp salt
  • 1 tsp prepared horseradish
  • 1 boneless venison brisket (3 to 6 pounds)


  1. In a large saucepan, saute onion in butter until tender.
  2. In a bowl, combine all remaining ingredients except the venison brisket. Add the onions and mix well.
  3. Place the venison brisket in the marinade and let marinate for at least four hours (preferably over night, especially if this is a buck roast).
  4. Preheat the oven to 250°
  5. Place venison brisket in a roasting pan and add 3 cups of the sauce.
  6. Cover and bake at 250° for 2 to 4 hours or until tender (depending on how large the piece of meat is), basting occasionally.
  7. To serve, thinly slice across the grain.

Preparation time: 15 minute(s)

Cooking time: 2 to 4 hour(s)

Number of servings (yield): 6 to 12

Copyright © Susan Rose.
Microformatting by hRecipe.

Venison fajitas recipe

venison fajitas recipe

Venison is perfect for a fajita party!

The combination of my recent trip to Mexico and the 60 pounds of venison in the freezer that needs to be eaten before hunting season starts in four weeks put me in the mood for fajitas! We ate a lot of fajitas in Mexico, and we ate some venison too. But we didn’t get to eat venison fajitas. So I took it upon myself to whip up a venison fajitas recipe.

What’s great about fajitas is they are actually very easy to make, even though they look kind of fussy. The key for fajitas in general is a good marinade for the meat. The key for venison fajitas is not to over cook the meat (isn’t that the key for all venison recipes?). So my advice for the venison fajitas recipe is to have everything ready before you start cooking them. I have all my salsas, quacamole, tortillas (warm, of course), rice and beans on the table before I start cooking the fajitas.

I got the marinade from “The Complete Mexican,” my favorite Mexican cook book. I served these to some friends who spend a lot of time in Mexico (and who admitted they were nervous when they learned what I was cooking, but then were very pleased with the result). These are a sure fire crowd pleaser.

venison fajitas recipe

: Venison Fajitas Recipe

: this traditional Mexican dish is great with venison!

  • 1 to 2 lbs venison flank roast
  • 3 limes, zest and juice
  • 2 Tbs palm sugar (or cane sugar)
  • 2 tsp oregano
  • 1 cinnamon stick (or 1/4 tsp ground cinnamon)
  • 1 large onion
  • 1 large green pepper
  • 1 medium zucchini
  • 2 tsp olive oil

  1. Slice the venison into strips about 1/4 inch wide by 2 inches long. Put into a baking dish.
  2. In a small bowl, mix together the zest of the three limes, the lime juice, sugar and oregano.
  3. Pour the marinade over the meat and give it a good stir. Add the cinnamon stick.
  4. Marinate in the refrigerator for at least 1 hour (although I usually give it at least 3 hours).
  5. Slice the onions, peppers, and zucchini into long, thin strips.
  6. In a large saute pan or fryer, heat the olive oil. Add the onions, peppers, and zucchini. Saute until almost tender, about four minutes.
  7. Add the venison along with the marinade. Cook quickly until the venison is just cooked through…this will only take about 2 minutes.
  8. Transfer to a platter and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Copyright © Susan Rose.
Microformatting by hRecipe.



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