Winter Vegetable Venison Soup
Preheat oven to 425°
Ingredients:
Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.
In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.
Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.
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Venison Kebabs:
Combine first seven ingredients in a sauce pan and bring to a simmer for 5 minutes.
Remove sauce from heat and allow to cool. Once cool let meat marinate for 1 hour in fridge.
Cut green peppers, mushrooms and red onion into chunks.
Then skewer meat and vegetables alternating the different ingredients.
Then grill Kabobs to desired doneness.
'Beer Venison Roast:
Cook bacon on bottom of Dutch oven or large skillet on stove.
Remove bacon when done cooking.
Put the venison roast in pan and brown on all sides.
Once browned remove roast and place chopped onions on bottom of pan with bay leaves.
Then place venison roast in pan and sprinkle with dry onion soup mix.
Pour beer over entire roast mixture.
Cover Dutch oven and place in oven at 350 degrees for an hour (or until roast reaches 150 degrees.)
Check roast every 30 minutes to make sure it stays moist, add more beer or liquid if needed.
Once done remove venison roast from oven and let it rest for 10 min.
Venison Chili:
Sautee the onions with ½ tbsp of salt and 1 tbsp of pepper
Add in the bell peppers and garlic cloves, mix all the ingredients.
Cover; simmer over low heat at least for 3 hrs.
Serve with grated cheddar cheese and chopped green onions.
Beer Venison Roast:
Roughly chop onions.
Place roast in 9x13 or 8x8 baking dish depending on roast size.
Wrap venison with smoked maple bacon placing some onion in between layers.
Put rest of onion around roast in pan.
Sprinkle with dry onion soup mix.
Pour beer over entire roast mixture.
Cook at 350 degrees for an hour (or until roast reaches 150 degrees.)
Let it rest for 10 min.
Texas Deer Burgers with Lime Mayo/Miracle Whip
Soak hickory chips in water.
In small mixing bowl combine mayonnaise/miracle whip, lime juice, mustard and lime peel. Cover and chill.
In large mixing bowl combine ground venison, diced onion, finely chopped jalapeno peppers, beaten egg and salt and pepper to taste. Mix well and shape into eight patties.
Sprinkle drained hickory chips over hot coals and grill burgers for 15-18 minutes or to preference.
Try to flip burgers only once during grilling.
Top each burger with a slice of pepper jack cheese and grill until cheese melts.
Toast steak buns on grill.
Put a nice leaf of lettuce on bottom bun. Add burger patty and cheese.
Top with slice of tomato and a dollop of lime mayo/miracle whip. Serve top bun next to burger on plate
Venison Blue Cheese Burger
Ingredients
Put the first eight ingredients into a blender.
Process all ingredients until well blended.
Put the ground Venison in a medium sized mixing bowl.
Pour in the processed ingredients from food processor.
Work in by hand until the processed ingredients and venison meat are completely combined.
Shape meat mixture into 6 patties.
Refrigerate patties for 45 minutes.
Pre-heat the barbecue to medium temperature.
Venison Fajitas
Ingredients
Fajita Seasoning:
Combine seasoned salt, garlic powder, black pepper, cayenne pepper, and cilantro to make the fajita seasoning.
Sprinkle two teaspoons of the seasoning over the sliced venison.
Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of butter in a heavy frying pan.
Cook bell peppers and onion until starting to soften, then remove.
Pour in remaining oil, then cook venison until browned. Return onion mixture to the pan, season with remaining fajita seasoning, and reheat.
Serve with warm tortillas and guacamole.
Roasted Winter Vegetable Venison Soup
-Preheat oven to 425°
Ingredients:
Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.
In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.
Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.
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Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.
In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.
Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.
Roasted Winter Vegetable Venison Soup
Ingredients:
Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.
In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.
Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.
@
Roasted Winter Vegetable Venison Soup
Roasted Winter Vegetable Venison Soup
Roasted Winter Vegetable Venison Soup
Preheat oven to 425°
Ingredients:
Chop all veggies (squash, sweet potatoes, celery and carrots) into similar sizes. Spread veggies onto a cookie sheet then coat with olive oil, sprinkle with salt and pepper and place sliced butter on top of veggies. Place in preheated oven. Roast the veggies until they are golden brown, takes about 15-20 min in oven.
In a large stock pot brown cubed venison, once browned add chopped onion and simmer until onion is softened. Next add chicken stock, canned tomatoes and half the cabbage. Turn to medium heat and simmer for about 20 minutes. This will allow the cabbage to wilt and cook.
Then add roasted veggies to stock pot, let soup simmer for 10 minutes on low. Serve with grated parmesan cheese and sliced French bread.
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Roasted Winter Vegetable Venison Soup
Chipotle Venison Salad
Chipotle Venison Salad
Dressing: In blender combine Mayo with canned chipotles and cumin.
Marinade: Mix olive oil, steak sauce, oregano, cilantro, agave, and 3 tbsp of chipotle peppers. Whisk to combine. Marinate venison for at least 2 hrs in refrigerator.
Grill venison until medium/medium well. Slice meat thinly on an angle.
Salad: Mix 1 cup roasted corn, chopped romaine, sliced tomatoes and sliced cucumber. Place on plate and top with sliced venison and dressing.