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Venison Recipes By Ken


Bowhunter444
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VENISON POT PIE WITH POTATO CRUST

 

Ingredients:

2 cups packed, grated raw potatoes

1/2 cup grated onion

1/2 tsp salt

1 egg lightly beaten

1 1/2 lbs stew meat cut up bite size

1 tbsp oil

4 tbsps flour

1 12 oz bottle favorite beer

4 medium carrots diced

1 tsp onion powder

1 tsp Worcestershire sauce

1/2 tsp dried mustard

1/4 tsp pepper

1/4 tsp salt

 

Directions:

1. Combine the potatoes, onions and 1/2tsp salt, Spread the mixture in a colander and drain for 15 minutes.

2. Preheat oven to 400F After 15 minutes press out excess water from the potato mixture and put into a large bowl. Add the egg and mix thoroughly. Press the potato mixture into a well-oiled glass pie pan, running the mixture up the sides of the pan. Bake for 40-45 minutes or until crust is browned.

3. While crust is baking start the filling. Brown the meat in a large skillet over medium heat in oil. When browned add the flour and stir until meat is coated and pan is dry. Gradually stir in beer and continue stirring until sauce thickens. Add the remaining ingredients and toss to coat. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes or until carrots and meat are fork tender, Stirring occasionally.

4. When crust is done, remove from oven and reduce heat to 350F. Pour the filling into crust and bake for 10 minutes.


VENISON BURGANDY WITH FRESH MUSHROOMS

 

Ingredients:

2 lbs venison roast cut into 1" pieces

1 cup seasoned flour(add salt & pepper)

8 oz of bacon, diced

3 cloves garlic, minced

1/4 cup tomato paste

2 cups cubed onions 1/2" cubes

1 1/2 cups diced carrots

1 cup beef stock

1 tbsp brown sugar

2 tsp instant beef bouillon

4 cups burgundy wine

1 tsp thyme

1/2 tsp pepper

2 cups thickly sliced fresh mushrooms

 

Directions:

1. Roll meat cubes in flour. In a dutch oven over medium heat, cook bacon until light brown. Add the venison cubes and garlic and cook until meat is brown on all sides, stirring with wooden spoon to keep meat from sticking. Add the leftover flour and mix to combine. Add all other ingredients except mushrooms. Cover and bake at 350F for 1/1/2 hours. Add the mushrooms and bake an additional 30 minutes

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON ROULADE

 

Ingredients:

(stuffing) 5 slices bacon

2 cups bread crumbs

1/3 cup butter, melted

1/3 cup chopped onions

3/4 tsp dried summer savory

(rest of ingredients)

1 1/2 lbs venison steaks (about 6oz each) pounded to 1/4"

1/4 cup butter

3 tbsps flour

1/4 tsp salt

1/4 tsp pepper

1 1/4 cups beef broth

1 clove garlic, minced

6 oz fresh mushrooms sliced

1/3 cup dry red wine

 

Directions:

 

1. Preheat oven to 350F. In a 10" non-stick skillet, cook the bacon until crisp. Drain and reserve 2 tbsps bacon fat. In a medium bowl crumble bacon and add the rest of the stuffing ingredients mix well.

2. Spoon 1/3 cup of the stuffing down the center of each steak. Roll up steaks jelly roll style securing with toothpicks. In the same skillet place the reserved bacon fat and add the roulades, cook over medium heat until brown on all sides. Arrange the roulades into a 12X8 baking dish.

3. In the same skillet melt 1/4 cup butter over medium heat. Stir in the flour, minutes or until meat is tender. Remove toothpicks before serving. Serve with hot cooked pasta. salt, and pepper. Stir in Broth and garlic, reduce heat to med-low. Cook for 3-5 minutes, or until mixture thickens, stirring constantly. Stir in the mushrooms and wine. Spoon gravy over the roulades. Cover with foil and bake for 50


VENISON STIR-FRY

 

Ingredients:

(Marinade)

1/4 cup soy sauce

3 tbsps cornstarch

3 cloves garlic, minced

2 tsp ground ginger

1 tsp white pepper

1 tsp five-spice powder

1/2 tsp sesame oil

 

Main ingredients:

1 1/2 lbs venison steaks cut into 1/4" strips

2 tsp vegetable oil

1 medium red pepper cut into thin strips

1 onion thinly sliced

1 1/2 cups thinly sliced celery

1 cup thinly sliced carrots

1 cup fresh broccoli florets

1 cup fresh snow pea pods

1 jalapeno pepper thinly sliced

1 tsp sesame oil

1 tbsp toasted sesame seeds

 

Directions:

1. In a large bowl combine marinade ingredients. Add the venison and stir to coat. Cover with plastic wrap and refrigerate for overnight.

2. In a 12" skillet or wok, heat vegetable oil over medium-high heat. Add meat mixture. Cook for 8-10 minutes, or until meat is desired doneness. Stir frequently. Using a slotted spoon remove meat. Set aside.

3. To the same skillet or wok, add the remaining ingredients, Except sesame seed. Cook fro 3-5 minutes, or until vegetables are tender-crisp, stirring frequently. Return meat, stir in sesame seeds. Serve over hot cooked rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON STEAKS WITH BLUE CHEESE SAUCE

 

Ingredients:

1/4 cup flour

1/4 tsp salt

1/8 tsp pepper

6 venison loin steaks 1/2" thick

1/4 cup butter divided

2 tbsps olive oil

1/2 cup dry red wine

1/4 cup diced shallots

2 tbsps water

1/2 tsp dry marjoram

1/2 tsp instant beef bouillon

4 oz crumbled blue cheese

 

Directions:

1. In a shallow dish combine flour, salt, and pepper. Dredge steaks in flour mixture to coat. In a 12" skillet, heat 2 tbsps butter and the oil over medium heat. Add the steaks and cook for 6-8 minutes, Or until desired doneness turning once. Remove steaks and keep warm.

2. In the same skillet, add the wine, shallots, water, marjoram, and bullion. Cook over medium heat for 1-2 minutes., or until mixture is reduced by half, stirring constantly. Add the remaining 2 tbsps butter and blue cheese. Cook over medium heat for 3-5 minutes, or until the sauce is smooth, stirring constantly. Spoon sauce over steaks, serve with baked potato and roasted asparagus.


BARDED VENISON ROAST WITH YORKSHIRE PUDDING

 

Ingredients:

1 large venison rump roast

1/4 tsp salt

1/4 tsp pepper

3 slices bacon

3 eggs

1 cup flour

1 cup milk

 

Directions:

1. Preheat oven to 350F. Season the roast with salt and pepper. Lay the bacon strips across the top of the roast and place it in an uncovered roasting pan. Roast for about 60 minutes for rare.(meat thermometer should read 130F) Roast about 10 minutes more for medium.

2. As soon as you put the roast in the oven, start making the pudding. Break the 2 eggs into a small mixing bowl and beat until light and frothy. Beat in half the flour, then a third of the milk, pouring in a thin stream. Slowly beat in the rest of the flour, and then the rest of the milk, again in a thin stream. Beat until the mixture is smooth and put bowl into your refrigerator, uncovered.

3. Preheat a 9" cast iron skillet or 9"X9" metal baking pan in the oven during the last 10 minutes of roasting time.

4. When the roast is done, remove it from the oven and turn temperature up to 450F. When the oven reaches 450F , pour 2 tbsps of the roasting pans drippings into the hot skillet. Give the pudding another good stir and pour into the hot skillet. Put the skillet into the oven and bake for 25-30 minutes.

5. Cover the roast with foil to keep warm while pudding bakes, and time your carving and other side dishes to come to table as you remove the Yorkshire pudding from the oven. Serve immediately.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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BAKED ZITI WITH VENISON MEATBALLS

 

Sauce ingredients:

1 tbsp olive oil

1 large onion halved, then thinly sliced

3 cloves garlic, minced

2 tbsps sherry

2 tbsps sugar

1 tbsp dried oregano

1/4 tsp pepper

1 28oz can whole tomatoes

1 15oz can tomato sauce

 

Meatball ingredients:

2 1/2 cups cubed bread soaked in 1/4 cup milk

1 lb venison burger

2 cloves garlic, minced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/2 tsp pepper

 

Pasta ingedients:

1 16oz box ziti

 

Directions:

1. heat oil over med-high heat in a dutch oven. Add the onion and garlic and turn heat down to med-low. cook until onion is tender. Add the sherry, sugar, oregano, and pepper. Stir until everything is well coated. Add the tomatoes and tomato sauce, bring to a simmer. Reduce heat to low and simmer uncovered for 30 minutes.

2. While sauce is cooking make the meatballs. Also cook pasta according to package, but cook only for 8 minutes instead of the 10-12. Combine all the meatball ingredients together and shape into 1 1/2" meatballs and set aside. You don't need to precook the meatballs.

3. Combine the sauce and the drained pasta in the dutch oven. Stir to coat pasta with sauce. Nestle the meatball into the sauce and pasta. Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes. Serve with grated parmesan cheese and crusty bread


ANTLER SOUP

 

Ingredients:

4 cups water

1 1/2 lbs leftover roasted game meat, cubed (venison, turkey, pheasant)

1/2 small head cabbage, cored and sliced

1 sweet potato cubed

1 green pepper, diced

2 medium onions, coarsely chopped

1 28oz can stewed tomatoes

1 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 cup red currant jelly

 

Directions:

Place all ingredients into a large pot. Bring to boil. Cover, turn down heat, and simmer for 45-60 minutes.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON STUFFED PEPPERS

 

Ingredients:

1 lb ground venison

1 tbsp oil

1/2 medium onion, diced

1/2 cup celery, diced

3 cloves garlic, minced

1 14.5 oz can stewed tomatoes

1/2 cup beef stock

2 tsp dried basil

1/2 tsp pepper

1/2 cup grated parmesan cheese

6 green bell peppers

 

Directions:

1. In a large skillet, brown the venison, in the oil over medium heat. Add the celery, onions and garlic, and brown them as well. Drain the tomatoes, setting aside the liquid for later, and add the tomatoes to the meat mixture. Add the stock, basil and pepper, and stir. Let the mixture simmer on low, uncovered, until all the excess liquid has been absorbed. Stir half the parmesan cheese into the meat and remove from heat.

2. Pre-heat oven to 375F. Cut off the top of the peppers and discard along with the seeds and cores. Set the peppers into a deep covered baking dish and fill with meat mixture. Top with remaining parmesan cheese. Pour the reserved tomato liquid into the bottom of the baking dish. Cover and bake for 45-50 minutes, or until peppers are tender. Half way through cooking spoon sauce over the peppers. Serve over hot cooked rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON BOURGUIGNON

 

Ingredients:

1 1/2 lbs venison stew meat, cut into large chunks

1/2 cup flour

1/4 tsp pepper

1 1/2 tbsps oil

1 cup dry red wine

1/2 cup sherry

1/2 cup port

1 cup beef broth

1 bay leaf

1 tsp thyme

1 tsp summer savory

1 tsp basil

1 lb frozen pearl onions, thawed

6 medium carrots peeled and diced

1/2 lb fresh mushrooms, sliced

 

Directions:

1. Roll meat in flour and pepper, and brown in oil in a dutch oven, over med-high heat. Add the wine, sherry, port, and broth, and scrape up the tasty bits in the bottom of the pan to get all the flavors.

2. Add the spices, onions, and carrots and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.

3. Add the mushrooms and cook another 5 minutes or until mushrooms are tender.


VENISON CAMPFOIL DINNER

 

Ingredients:

1 1/2 lbs venison stew meat, cut up into bite sized pieces

4 medium potatoes, diced

1 green bell pepper, chopped

1 medium onion, sliced

4 medium carrots, diced

1/4 cup beef broth

1/2 tsp salt

1/4 tsp pepper

1 tsp dried marjoram

1tsp garlic powder

 

Directions:

1. On a 12"x24" piece of heavy aluminum foil, lay out the stew meat, potatoes, onions, bell pepper, and carrots. fold up the sides and ends of the foil to make a bowl. Combine the stock and spices and mix well and pour over meat and vegetables. Fold the foil up to seal, and place in cooler for the camping trip.

2. When you get to camp, start a fire, once it has a good bed of coals, bury the campfoil package in the coals. Let it stew for 45-60 minutes, or until meat and vegetables are fork tender.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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NORTH COUNTRY CHILI

 

Ingredients:

3 oz tomato paste

4 cups roughly chopped tomatoes, canned or fresh

5 cups beef stock

1 cup red wine

1/4 cup apple cider vinegar

2 tbsp chili powder

2 tsp cumin

1 tsp oregano

1/2 tsp pepper

3 tbsps oil

2 lbs venison burger

2 onions, chopped

1 head garlic, minced

1 bell pepper, chopped

4 cups canned kidney beans, drained and rinsed

2 cups frozen corn kernels, thawed

 

 

Directions:

1. In a large pot, combine the tomatoes, tomato paste, beef stock, red wine, apple cider vinegar, and spices. Bring to a slow boil.

2. In a large skillet, heat 1 1/2 tbsps oil and brown the meat quickly in a couple batches. Add the browned meat to the soup pot as it is done.

3. Add the rest of the oil to the skillet and add the onions, garlic, and bell peppers, stirring until they are light brown. Add them to the soup pot.

4. Cover the soup pot and let simmer for 1 1/2 hrs. Add the beans and corn, bring back to a gentle boil, stirring occasionally. Serve with hard rolls and butter.


CAJUN VENISON ROAST

 

Ingredients:

1/2 cup finely chopped onion

1/2 cup finely chopped celery

2 tbsps oil

1/2 tsp English mustard

1/2 tsp white pepper

1/4 tsp black pepper

2 cloves garlic, minced

1/4 tsp cayenne pepper

1 venison rump roast

3 slices bacon.

 

Directions:

1. Preheat oven to 300F. Mix the onions, celery, oil, mustard and seasonings in a small bowl.

2. With a long knife, make deep slits in the roast about every two inches, to about 1/2" from the bottom of the roast.

3. Fill the pockets with the spice mixture, saving some to rub over the top of the roast. Place the roast in an open roasting pan and cover with the bacon slices. Roast uncovered for 60-90 minutes or until meat thermometer reads 140F for rare, 160F for medium.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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SOUTH OF THE BORDER BAKE

 

Ingredients:

1 package refrigerated crescent roll dough

1 lb ground venison

1/4 cup chopped onion

1 can re fried beans

1 cup sour cream

1 egg

2 tsps chili powder

1/2 tsp ground cumin

1/8 tsp garlic powder

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 cup chopped tomato

sliced black olives

sliced green onions

salsa

 

Directions:

1. Preheat oven to 375F. Unroll the crescent dough, place into a 12 x 8 baking dish. Press the dough over the bottom and 1" up the sides of the dish. In a 10" skillet, combine the ground venison and chopped onion. Cook over medium heat for 6-8 minutes, or until meat is no longer pink, stirring occasionally. Drain the meat and spoon evenly over the dough. In a medium mixing bowl, combine the beans, sour cream, egg, and seasonings. Spread the bean mixture over the meat mixture. Sprinkle evenly with the cheese. Bake for 25-30 minutes, or until crust is golden brown. Remove from oven and top with the lettuce, tomatoes, olives, green onions, and salsa.


SWEET AND SOUR PORCUPINE MEATBALLS

 

Ingredients:

1 lb ground venison

1 egg, beaten

1 cup cooked rice

1/2 tsp salt

1/4 tsp pepper

2 tbsps oil

1 cup beef stock

1 can whole berry cranberry sauce

2 tsps balsamic vinegar

1/2 tsp dried tarragon

2 tsps fresh parsley, chopped

 

Directions

1. Preheat oven to 250F. In a large bowl, combine the venison, egg, rice, salt, and pepper. Mix thoroughly and shape into 2" meatballs. Heat the oil in a large skillet and brown the meatballs on all sides a few at a time. When browned well remove them to a plate in the oven.

2. Once all the meatballs are browned and in the oven add the stock to the skillet. Return one meatball to the skillet and break it up. Bring stock and broken meatball to a boil, then turn the heat down to low and simmer for 5 minutes. Add the cranberry sauce, balsamic vinegar, and tarragon to the stock. Let simmer for 5 more minutes or until the jellied sauce turn liquid.

3. Return all the meatballs to the pan, spoon the sauce over them, add the parsley and let simmer, covered for another 5 minutes. Serve over rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON STROGANOFF

 

Ingredients:

1 1/2 lbs venison steak

1/4 cup butter

1 cup fresh mushrooms, sliced

1 tbsp flour

1/2 cup sour cream

1 tsp salt

1/2 tsp pepper

 

Directions:

 

Cut steaks into 1" strips, 1/4" thick. Melt half the butter in a large covered skillet. Add the venison and brown lightly on all sides over medium heat. Cover and stir occationally, add the mushrooms after 15 minutes and continue cooking over low heat for 10 minutes. Set the meat and mushrooms aside on a warm platter. Melt the remaining butter in the same skillet over low heat, stir in the flour and stir until smooth. Add the sour cream and simmer until warm. Return the meat and mushrooms to the skillet, season with the salt and pepper, and stir until meat is cover in sauce. Heat thoroughly on low heat for 5 minutes: do not allow to boil. Serve over egg noodles.


MUSHROOM-HORSERADISH VENISON TENDERLOINS

 

Ingredients:

2 tenderloin steaks, cut into strips

4 tbsps butter

1 cup fresh mushrooms, sliced

2 tbsps prepared horseradish

1 tbsp spicy brown mustard

1 cup water

2 tbsps cornstarch

 

Directions:

 

In a large skillet, melt 2 tbsps butter and fry tenderloin strips for 10-15 minutes. In a small saucepan,melt the remaining 2 tbsps butter over medium heat, add the mushrooms and saute until tender. Stir in the horseradish and mustard. Add the water and cornstarch. Bring to a boil, stirring constantly. Then reduce heat to low and simmer until thickened. Pour sauce over venison and serve with egg noodles.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON KABOBS

 

Ingredients:

2 lbs venison steaks, Cubed

1/3 cup soy sauce

1/4 cup oil

1/4 cup sherry

1/4 cup green onions, sliced

1 tbsp fresh ginger, chopped

1 tbsp sesame seeds

1 tbsp sugar

3 garlic cloves, crushed

dash of hot sauce

1 package grape tomatoes

1 package mushrooms

2 onions cut into 1" pieces

2 peppers cut into 1" pieces

 

Directions:

 

Combine all ingredients except vegetables and pour over meat cubes. Refrigerate over night. Skewer meat along with the vegetables. Barbecue on the grill and serve with rice.


CREOLE VENISON

 

Ingredients:

2 lbs venison, cut into 3/4" strips

1/4 cup flour

2 tsps salt

2 tsps paprika

1/2 tsp pepper

3 tbsps vegetable oil

1 cup onions, chopped

1/3 cup green pepper, chopped

1 16 oz can tomatoes

1/2 cup uncooked rice

1/2 cup condensed beef broth

1 cup water

 

Directions:

 

Combine the flour, salt, paprika and pepper. Dredge the meat in flour mixture, shake off excess. In a large skillet heat oil. Lightly brown the onions and peppers; remove from skillet. Put meat into same skillet and brown on all sides. Pour the onions and peppers into the skillet over the meat. Cut up the tomatoes and add them with their juices to skillet. Sprinkle in the rice, add the broth and water. Bring to a boil, then lower heat to simmer and cover skillet tightly. Simmer for 1 1/2 hours or until meat is tender. Stir occationally.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON ZUCCHINI CANOES

 

Ingredients:

1 lb ground venison

1 cup minced onions

2 cloves garlic, minced

2 cups sharp cheddar cheese, shredded

1 tsp fresh ground pepper

4 zucchini, each 6-8" long

1 cup pepper jack cheese, shredded

 

Directions:

 

In a skillet brown the venison, onions and garlic, drain. Add the cheddar cheese and pepper, stir to combine. Cut the zucchini in half lengthwise. Remove the seeds with a spoon making a trench in the middle, starting 1/2" from the ends. Fill the trench with a generous amount of the meat mixture, sprinkle with the pepper jack and bake for 15 minutes at 375F.


PAN GRILLED VENISON WITH GARDEN TOMATOES AND BASIL

 

Ingredients:

4 6 oz venison steaks

2 tbsps Spanish paprika

2 tsps fresh ground pepper

3 cups diced tomatoes

1 tbsp olive oil

1/4 cup minced shallots

2 cloves garlic, minced

1 cup sliced green onions

1 cup diced red peppers

1/3 cup diced black olives

3 tbsps minced fresh basil

 

Directions:

plastic bag for 1 hour. Place tomatoes into a strainer and let drain. In a heavy skillet heat oil, Add the steaks and brown well on both sides. Add the shallots and garlic cook for 1 minute. Add the tomatoes, green

Flatten steaks to about 1/2" with meat mallet. Rub steaks with paprika and black pepper. place into a onions, red peppers, black olives, and basil, simmer for 3-5 minutes or until steaks are done.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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VENISON RIBEYE PARMESAN

 

Ingredients:

4 venison rib eye steaks 1" thick

1 1/2 cups fresh bread crumbs

1 cup grated parmesan cheese

1 tbsp fresh basil, minced

1 tsp oregano

1 tsp onion salt

1/2 tsp fresh ground pepper

1/2 cup flour

2 eggs

1/4 cup milk

2 tbsps olive oil

2/3 cup diced shallots

 

Directions:

 

Combine the bread crumbs, parmesan cheese and seasonings in a bowl. Place the flour into a pie plate. Beat the eggs and milk together and place in a shallow bowl. In a large skillet heat the oil, add the shallots and cook until tender. Dredge the steaks in flour. Shake off excess flour. Dip into the egg mixture and then dip into the bread crumb mixture to coat. Place the steaks into the skillet and brown on both sides. Bake in a preheated oven at 375F for 15 minutes.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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MICROWAVE VENISON CHIP DIP

 

Ingredients:

1/2 lb ground venison

1 lb Monterrey jack cheese, cut into cubes

1/2 cup tomatoes, seeded and chopped

1 4 oz can chopped green chilies, drained

1/4 cup black olives, sliced

1/4 tsp cumin; 1/4 tsp garlic powder

 

Directions:

 

Put the venison in a microwave safe bowl and cook on high power for 2-4 minutes, or until meat is no longer pink, stir to break up chunks and drain well.. Add the rest of the ingredients and cook on high for 4-6 minutes, or until cheese is completely melted. Stir to blend and serve with tortilla chips.


LEMON-GARLIC VENISON TENDERLOIN

 

Ingredients:

2 tsp snipped fresh parsley

1 clove garlic, minced

1/2 tsp lemon zest

1/2 tsp freshly cracked peppercorns

1 tbsp olive oil

1/8 tsp salt

1 venison tenderloin, cut into 2 pieces crosswise

 

Directions.

 

In a small bowl combine all ingredients except venison. Rub the mixture over the loins and let sit at room temperature for 20 minutes. Cook loins on the grill or in a skillet with a little oil. for 6-8 minutes turning once. Slice and serve with a baked potato and garden salad.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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SZECHAUN VENISON STIR-FRY

 

Ingredients:

2 tbsps soy sauce

4 tsps sesame seed oil, divided

1 1/2 tsp sugar

1 tsp cornstarch

1 lb venison steak, cut into 2x1/4" strips

1 tbsp fresh ginger, finely minced

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes

1 8oz package baby carrots, sliced in half lengthwise

1 red pepper, cut into 1" chunks

1/4 lb snow pea pods

2 tbsps unsalted peanuts

 

Directions:

 

In a medium mixing bowl combine the soy, 2 tsps oil, sugar, and cornstarch. Add the venison strips and stir to coat, set aside. In a 10" skillet or wok heat the remaining 2 tsps oil, over med-high heat. Add the ginger, garlic, and red pepper flakes. Cook for 30-45 seconds, or until garlic starts to brown, stirring constantly. Add the carrots and pepper chunks. Cook for 2-3 minutes, stirring constantly. Add the pea pods and peanuts, cooks for 30 seconds, stir constantly. Transfer the vegetables to a warm platter and set aside. To the same skillet add half the venison strips and cook for 3-4 minutes or until no longer pink, stirring constantly. Remove the venison from the skillet. Repeat with remaining venison. Return the vegetables and meat to the skillet and cook for 3-4 minutes or until everything is hot. Serve over hot cooked rice.


CHILI-PEPPER VENISON BURGERS WITH LIME MAYO

 

Ingredients:

 

Lime mayo:

1/3 cup mayonnaise

1 tsp Dijon mustard

1 tsp lime juice

1/2 tsp lime zest

 

Burgers:

1 lb ground venison

1/4 cup green onions, sliced

1 tbsp jalapeno peppers, finely chopped

salt and pepper to taste

4 slices pepper jack cheese

 

Directions:

 

In a small bowl combine all the lime mayo ingredients and refrigerate for 1 hour. In an other bowl combine all the burger ingredients except the cheese, mix well. Form the burger mixture into 4 patties. Cook on the grill until desired doneness. Place a slice of cheese on each patty and allow to melt. Serve burgers on a kaiser roll with the lime mayo, lettuce and tomato slices.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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