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Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.

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Venison

Easy Venison Meatloaf

Easy Venison Meatloaf

Recipe By:MOTHERHEN1982 from allrecipes

“Serve with potatoes and seasonal vegetables.”

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Ingredients

  • 2 pounds ground venison or elk
  • 1 (6 ounce) package dry stuffing mix (such as Stove Top(R))
  • 1 cup water
  • 1 onion, finely chopped
  • 1/4 cup barbeque sauce * mixed in
  • 2 large eggs, lightly beaten
  • 1/2 tsp salt and 1/2 tsp ground black pepper or to taste
  • 1/4 cup barbeque sauce * for top

Directions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9×13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf. OR spread in a greased 9” x 5” loaf pan 
  • Bake in the preheated oven until no longer pink in the center, 45 min to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

*  I made my own sauce: 

Mix well:                                                                                                                                              1/2 cup ketchup                                                                                                                                     2 tablespoons brown sugar                                                                                                                 1/2 tsp dried mustard powder                                                                                                            1 tsp any hot sauce (optional)

Easy Liver, Onions and Mushrooms

5 T butter divided 2T & 3T
1 T oil
1/2 liver cubed, elk or venison
1/2 lb sliced mushrooms
2 peeled and cubed onions
2 tsp chili powder
1 T Worcestershire
1/2 tsp each: salt, garlic powder, onion powder and black pepper

Heat 2 T butter and 1 T oil in pan over medium heat.
Add liver.
Sprinkle with seasonings.
Stir and cook until just barely brown, 1 – 2 minutes.
Remove to a dish and cover.
To the same pan, add 3 T butter and onions.
Saute 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add worcestershire.
Add liver back into the pan along with juices.
Stir just until liver is reheated. Only a minute or two.
DO NOT overcook.
Cover, remove from heat and let sit 3 – 5 minutes.
Great as is or over rice.

Burger Goulash

Goulash

This is an easy, versatile meal. The name goulash tells you that it is very flexible, adding what ever you have or substituting for what you don’t have. The base ingredients are ground meat, onion, tomato of some kind and the spices. Canned tomatoes can be replaced by an equal amount of fresh tomatoes. No tomato sauce, add extra tomatoes. Left over vegetables, throw them in. No rice, pasta or zoodles, serve over mashed potatoes or drain a bit and serve on a bun like a Sloppy Jo. Continue reading “Burger Goulash”

STUFFED DEER TENDERLOIN

Continue reading “STUFFED DEER TENDERLOIN”

Venison Liver & Onions also in Chanterelle & Onion Gravy

venison liver

Continue reading “Venison Liver & Onions also in Chanterelle & Onion Gravy”

Shredded Venison

Shredded Venison

Spray crock pot with pam.

Put 1 chopped onion in bottom.

Pound 1 pound of venisonwith a mallet to tenderize.

Mix 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp Adolf’s tenderizer. Sprinkle over the meat on both sides. Use a fork and poke the seasonings into the pounded meat. Lay on top of onions

Mix 1/2 package of Lipton Onion Soup with 1 unpacked Tbsp of brown sugar. Sprinkle over the meat.

Cut 4 – 6 slices of raw bacon in half. Lay over the meat.

Cook on slow 4 – 6 hours. The meat will shed when it’s done.

Use the meat for chili or sandwiches or tacos.

More meat – just double and cook a little longer.

 

Popper Stuffed Meatballs

Continue reading “Popper Stuffed Meatballs”

Venison Puttanesca with Zucchini Pasta

Continue reading “Venison Puttanesca with Zucchini Pasta”

Sweet Bacon-Wrapped Venison Tenderloin

This is a great recipe from Food.com for Venison.

Wow, this really is good and super easy! Here is what I did differently:

I used the backstrap instead of the tenderloin. It was in two parts, and one part was skinny, so I doubled up the skinny part and then sort of over lapped the two pieces to make one piece as close to equal thickness as I could. Then I wrapped it in the bacon. I too recommend thin sliced.

I baked it at 350 degrees for 20 minutes. (Meat thermometer measured below 125). Turned it over, poured a spoonful of marinade over and turned on the broiler (500 degrees). I broiled it for 4 minutes. (Leave in center of oven). Turned it over again and broiled another 4 minutes.

BEWARE: Marinade is sugary so will smoke under the broiler and set off the smoke detector in your kitchen! Turn on your kitchen fan.

I removed it from the oven and transferred the meat to a cutting board. Then covered it with foil and let it sit while we ate our salads. The meat turned out medium rare and juicy. Being backstrap it was as tender as I expected and the flavor was wonderful!! Great way to disguise gamey meat.

Yes it is sweet and a bit salty. If you want to reduce the saltiness, rince the meat after removing it from the marinade and pat dry before wrapping in bacon.

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