Looking For A Good Ground Venison Recipe

[shallowgal]

I have a bunch of ground venison in the freezer and two meat-loving men to feed. Anyone have any good (preferably quick and easy:ohwell: ) recipes you'd like to offer up?

[Cutter]

is it ground sausage? (e.g with pork mixed in)

I use it just like ground beef: spagetti, burgers, lasagna.

Just recently I made queso with it.
1/2 block of velvetta cheese, 1/2 can of ro-tel tomotoes, 1/3 pound of venison sausage and some chips..

[Pod]

As Cutter said just substitute it for ground beef in your recipes. Here are a couple recipes I use.

Taco Soup

2 pounds ground venison
2 onions
2 (14.5 oz) can diced tomatos
1 can rotel tomatos and green chilis-(I put the 2 cans of tomatos & 1 can of rotel tomatoes in the blender before using.)
2 cans whole kernal corn
1 can pinto beans with jalapeno
1 pkg dry taco seasoning mix
1 package dry original hidden valley ranch dressing

Brown venison with chopped onions, drain off excess fat. Put venison, onion and remaining ingrdients in a large pot. Cover and simmer on the stove for about an hour.


Black Bean and Corn Stew

4 tsp olive oil
2 onions
4 cloves garlic-minced
1 4.5oz can chopped green chilis
2 15oz cans black beans drained and rinsed
2 cups water
1 can petite diced tomatos
1 can ital. diced tomatos-puree
1 10oz package frozen corn
1 lb ground venison-browned

Cook onion in oil till soft, 5-6 min on med. heat.
Add garlic and cook 2 min. more.

Add chilis, beans, tomatos and water. Bring to a boil.
Reduce heat to med. low and simmer partially covered until slightly thickened - about 20 min.

In a blender, puree 2 cups of the stew. Return puree to the pot and add frozen corn and browned deer burger, simmer till hot.

Serve in flour tortillas or over rice, garnish with cheese, guacamole, guacasalsa etc. Season with a little garlic salt. I like to use the flour tortillas that are made fresh, daily in the HEB stores.

[Castaway Kay]

I used some not long ago in some pasta sauce spiced with some italian seasoning, onion, and garlic and made the best past I ever ate!!

Kay

[-JAW-]

I have always like venison meatloaf sandwiches. - You just have to cut the venison enough with either ground pork or high fat hamburg so that it doesn't dry out and get tough. You can eat it hot just like beef meatloaf, but I like it cold in sandwiches!


:rybka:

[Levelwind]

EZ Venison meatloaf. 1 # ground venison or deerburger 1 container (2 eggs worth) eggbeaters. 1 slice of bread torn up into little pieces. 1/4 cup unions 1/4 cup green peppers 1 can tomato paste. Mix it all (sautee onions/peppers) first and mix well. Add mustard if you like. Put mixture in little cake pans (individual serving size).

Bake at 350 for 40 minutes or so. After thirty min. you can add a couple slices of cheese to the top.

[redlegg]

When you grind your venison, add a lil fresh beef talla (fat/trimmings), you can get it @ any butcher/locker plant. Have your deer meat and talla cubed, run a handfull of venison to 1 cube of talla. Afterwards, mix (by hand) the ground meat well, it will cook out just as well as ground beef (stay together for pattie's and such).

Anyone who does not like deer meat, will not be able to tell the difference. The secret to venison, is to bleed the meat out. I mainly do this while the deer is quartered, but the best way is to bone the quarter's out first, or @ least after a few day's into the process. This (bleeding out) is done in a cooler for @ least a week and I have gone as long as two weeks, just cover with ice and drain the bloody water off several times a day, keeping plenty of ice on it @ all times.

If this is done, you will have the best deer meat you have ever tried. The meat comes out of the cooler, with a sweet smell. We use this ground venison/talla, in place of ground beef almost every meal that requires hamburgar meat.