Venison recipe needed?

Hey does anybody have a good recipe that includes ground venison? I already make the basics with it like burgers and tacos. Maybe a good stroganoff recipe or something would be good. Thanks.Venison recipe needed?
Venison Stroganoff








Extra virgin olive oil


Venison steaks or roast


Cooked noodles or rice


Coating mixture:


Flour


Onion powder


Garlic powder


Salt


Pepper





Sauce:


Chopped onions


Chopped garlic


Worchester sauce


2 cans of beef broth


16 oz of sliced mushrooms


Water





Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.





Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.





Venison Cabbage Rolls





1 lb ground venison


1 chopped onion


Garlic (to taste)


¼ - ½ tsp nutmeg


Salt and Pepper (to taste)


2 cups tomato sauce


Cooked brown or white rice


Cabbage leaves


Grated cheese


Parsley





Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.

















Shepherd’s Pie





Ground venison


Mashed potatoes


Garlic


Egg


Onion


Green beans


Corn


Tomato sauce


Grated cheese





Distribute mashed potatoes in a layer along the bottom of a large pan. Combine ground venison, garlic, egg and onion into a meatloaf mixture and layer over the mashed potatoes. Next, layer green beans, corn and tomato sauce; followed by a layer of grated cheese. Repeat these layers until ingredients are exhausted. Finish with a layer of mashed potatoes. Cook 45 minutes in the oven.





Huevos Rancheros with Venison Chile Sauce (recipe for two)








½ lb. ground venison


2 tbsp chopped onion


1 141/2 oz. can of tomatoes, drained


4 drops Tabasco sauce or hot sauce


1 tsp. salt


1 can of mild chili beans, drained


4 eggs


Soft corn tortillas


Olive oil





Garnish:


Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)


Sour Cream


Avocado slices (optional)





Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.





While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.





Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.





Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.











Meat and Potato Soup





1 lb ground venison


1 lb Italian sausage


2 TB minced garlic


1/3 cup chopped onion, sautéed


Chopped turkey


Salt and pepper to taste


Crushed red pepper


1 cup water


1 large can of chicken broth


1 bag of chunked frozen potatoes


1 ½ cups chopped green onion


1 cup parsley


Raw spinach


Mix ingredients in a large pot and allow it to simmer for 20 minutes.





Grilled Venison Rolls





Venison steaks


Tooth picks soaked in water


Green onion


Asparagus spears








Marinade:


Soy sauce


Garlic


Lime juice


Sesame oil





Cut hind steaks along the grain creating thin pieces while still partially frozen. This allows ease in removing fat and cutting. Marinade steaks in soy sauce, garlic, lime juice, and sesame oil. Roll marinated steaks around a couple pieces of asparaguses and green onions respectively. Fix rolled steaks with moistened toothpicks to ensure them from not catching on fire. Place rolls onto grill, basting them with extra marinade ensuring good moistness and taste. Periodically roll the steaks as to cook all the way through. Venison steaks are done when they are completely brown all of the way through.














Greek Venison Steak








¾ cup sour cream


1/3-1/2 cup of chopped cucumber


2 TB feta cheese


2 TB cut olives








Marinade:


½ cup steak sauce


TB olive oil


2 TB lemon juice





Mix marinade by adding steak sauce, olive oil, and lemon juice; marinate the steaks for approximately two hours. Save some of the marinade, that has not touched the raw meat, as a garnish. Grill steaks for 10-12 minutes, until they are cooked through to prevent contamination. Mix the sour cream and cucumber and add on top of the finished steaks on the plate. Add feta cheese and olives as a garnish, enhancing its Greek taste.











Crescent Roll Venison Lasagna








2 canisters of crescent rolls


Ground venison


Diced onion


Garlic (to taste)


Spaghetti sauce


Ricotta cheese


Italian cheese





Cook ground venison with chopped onions and garlic to taste until it is fully browned. Mix in spaghetti sauce just covering the meat, into a mixing bowl, set aside. Open crescent roll canisters and arrange in a circle on a cookie sheet or pizza pan/stone. The crescent dough should be overlapping and the long part of the dough pieces should be pointing out with a circle in the middle (looks like a sun when you are finished). Spoon the mixture onto the overlapping dough base, allowing enough dough to be folded over the filling to create a roll. Sprinkle ricotta and Italian cheeses on the venison. Take the long part of the dough pieces and bring over the venison cheese and tuck the long part under the dough. Do this with all the long ends. It should resemble a circle or ring when you are finished. There will also be space between the long ends where you can see the venison and cheese; this is the way it should be. Bake in the oven at 375ºF for approximately 20 minutes, until it is golden brown. Serve with more cheese sprinkled on top.











Cream cheese and Venison Appetizer


(from viewer Troy Henley)


1 package of softened cream cheese


¼ cup chopped dry cherries


crackers


sliced venison salami


Mix softened cream cheese and cherries in a bowl. Spoon out onto crackers and top with sliced venison salami as an easy and delicious appetizer.











Greek-Style Sloppy Joes








1 pound ground venison


1/2 cup chopped onion (1 medium)


1 15-ounce can tomato sauce


1/3 cup bulgur


1 teaspoon dried oregano, crushed


1/2 teaspoon salt


½ teaspoon greek seasoning


1/4 teaspoon black pepper


2 cups shredded romaine lettuce


6 kaiser rolls, split and toasted


4 ounces crumbled feta cheese with tomato and basil or plain feta cheese





In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, greek seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.





To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta cheese; replace top halves of rolls.





Makes 6 sandwichesVenison recipe needed?
Have fun making the sausage and enjoy with your friends...








Summer Sausage








5 pounds hamburger -- (not ground chuck)


5 teaspoons Mortons tender quick salt -- (rounded teaspoons)


2 Tablespoons Mustard seed


2 teaspoons Course black pepper


2 teaspoons garlic salt


1 tablespoon Hickory smoke salt





Knead all ingredients together. Place in the refrigerater for four days. Knead mixture every day. On the fourth day, make into 5 rolls and bake on a rack for six hours at 200 degrees. Turn four times during baking.


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NOTES : You can use ground venison or a mixture of venison and hamburger.











VENISON TERIYAKI


Yield: 4 servings





2 lb Venison


1/2 c Soy Sauce


1/3 c Grated Onion


1/4 c Water


2 tbsp Sugar


1 tsp Ground Ginger


1 Clove Garlic, minced





Prepare venison to serve in one of the following ways: bite size pieces, steak, or finger steaks.





Blend all marinade ingredients thoroughly and marinate meat for 2-4 hours.





Grill or broil to desire degree of doneness. Baste occasionally with marinade. The bite-sized pieces


cook quickly so watch carefully.
It works great in your favorite spaghetti sauce.
Cook the venison, and add it to the crock pot with one can cream of mushroom soup, one can of cheddar cheese soup and a can of sliced mushrooms. Stir together well to combine. Allow to cook for 1-2 hours on low, just to heat through. Serve on hoagie buns or hamburger buns with slices of american, cheddar or provolone cheese. This also works well for a venison or beef roast, simply cook in the crockpot til its fork tender, remove from crockpot, drain juice (save if you wish for soups) and shred, return to crockpot and add soups and cook until heated thoroughly.
Having been raised eating more than venison than beef, anything you can make with beef, you can make with venison.;depending on the cut of venison.


Here's a stroganoff recipe I found for you:


From-Scratch Venison Stroganoff


INGREDIENTS


2 pounds cubed lean venison


3 tablespoons all-purpose flour


3 tablespoons canola oil


1 (8 ounce) package sliced mushrooms


1 onion, diced


1 (15 ounce) can tomato sauce


1/2 teaspoon garlic powder


1 teaspoon salt


1 teaspoon pepper


1 tablespoon Worcestershire sauce


1 (8 ounce) container sour cream








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.


Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.


Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Venison Stroganoff





1 ½ Venison (steaks or roast)-Cut into strips or chunks


¾ cup flour


1 tsp. onion powder


1 tsp. garlic powder


¼ tsp. salt


½ tsp. pepper


¼ cup extra virgin olive oil


2 TBL. Chopped garlic


2 cups chopped onion


¼ cup Worcestershire sauce


14 ½ cans of beef broth


2 cups of water


16 oz. sliced fresh mushrooms


1 pint sour cream


12 oz. cooked egg noodles





Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles





Venison Stroganoff





1 1/2 pounds venison steak, cut in thin strips


3 tablespoons flour


1/2 teaspoon salt


1/4 teaspoon pepper


3 tablespoons butter or margarine


2 cups sliced mushrooms


1 large sliced onion


1/4 cup flour


2 cups beef broth


1/4 cup white wine


1/8 cup tomato paste


2 cups sour cream


noodles, cooked





Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.





http://www.dnr.state.oh.us/tabid/5679/de…


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You can follow any recipe you like substituting venison for whatever meat the recipe calls for. For example, if you have a recipe you like for beef stroganoff, then you can use the venison instaed of the ground beef. As long as the cut of the venison matches the cut of meat (roast for roast, steak for steak, ground for ground) you can use venison in every way. I have made a meatloaf with 1/3 pound each of venison, turkey and pork. It was great. I always double the herbs and spices to cut the gamey taste in the meat. Good luck and enjoy! Rob R
I like to make meatloaf. It doesn't have much fat, but yet it is still moist: Try a can of Hunt's Meatloaf Fixin's (where the tomato sauces are in the grocery store), mix 1/2 can with 2 lbs ground venison. Add 2 eggs to the mixture. Saute some diced onions, bell peppers (I buy the already made bag in the frozen section) and add to the meat mixture in large bowl. Add about a cup of bread crumbs, crushed cracker crumbs or quick oats. Add salt, pepper, garlic salt. Combine it all with clean hands and form into a loaf and place in a baking dish. Bake in about 375 or 400 degree oven until browned for about an hour. Now pour the remaining Hunt's Meatloaf Fixin's sauce over the top as a glaze (sometimes I add some tomato sauce or ketchup if it doesn't seem like enough.) and return pan to oven and finish baking for about 10 or 15 more minutes. Makes great meatloaf and my family loves it!
Venison one dish meal sounds good, you can find it here -


http://www.uwex.edu/ces/cty/trempealeau/…
Venison Stroganoff





Ingredients








1 1/2 pounds venison steak, cut in thin strips


3 tablespoons flour


1/2 teaspoon salt


1/4 teaspoon pepper


3 tablespoons butter or margarine


2 cups sliced mushrooms


1 large sliced onion


1/4 cup flour


2 cups beef broth


1/4 cup white wine


1/8 cup tomato paste


2 cups sour cream


noodles, cooked Instructions








Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.