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You can't go wrong cutting up loins into one inch cubes, wrapping them in bacon, and putting them on skewers with some peppers, onions, ect. After you have the skewers assembled season with seasons of your choice such as Lawreys. Then cook them on the grill but first throw in some chunks of hickory.
You can do anything with ground venison that you can with ground beef. Bon appetite.
Ihave a vension and ruffed grouse stroganoff recipe in the cooking messageboard, very tasty stuff.
If you have ground venison, here is my favorite recipe.
VENISON TORTILLA CASSEROLE
1 lb. ground venison
1 onion, chopped
10 oz. enchilada sauce (red sauce)
16 oz. cottage cheese, low fat, small curd
2 eggs
1 Tbsp parsley
½ lb. Monterrey Jack cheese, shredded
½ cup cheddar cheese, shredded
6 tostada shells (we usually use more)
Crushed tortilla chips
Sliced jalapenos
Sliced black olives
Hot salsa to taste.(I prefer Mrs. Renfro's Habanero Salsa but Pace hot will do.
Brown together the venison and the onion. Drain any grease. Mix in enchilada sauce, and simmer 20 minutes.
Mix together the cottage cheese, eggs, and parsley.
Line a 9 x 13 pan with aluminum foil (helps with cleanup) and spray with pan spray. Layer half each of the tostada shells, meat mixture, cottage cheese mixture, and MJ cheese. Repeat layers. Layer jalapenos and black olives on top as desired. Sprinkle cheddar on top and the crushed chips around the edges. Bake at 350 degrees for 30 minutes, or until bubbly. About 6 servings. Salsa on the side or piled on top.
Recipe may be doubled thus: Double meat, onion, and enchilada sauce. Add about half as much more of cheeses.
If you do line the pan with the aluminum foil, after it is cooked, you can freeze it and remove it from the pan easily and store it in the freezer in a large ziplock bag. We have been known to cook up several and store them for a night when it's been too busy for anyone to cook. Stick it back in the original pan, (it'll fit perfectly) and stick it in a 350 degree oven until the cheese starts to bubble.
If your problem is tough meat you can try soaking your venison in butter milk for at least 3 or 4 hours before preparing. It won't add any flavor so its great for tenderizing and won't spoil your recipe. Slow cooking in a crock pot will help any cut fall apart as well.
Properly dresssed, processed, and prepared venison is one of the finest meats you can eat. With steaks and roasts, don't cook past medium or medium rare (because it is so lean, it will dry out quickly). I cooked two backstraps for some friends that don't eat venison last week. I marinated them and then roasted them in the oven with some bacon surrouning the meat at 450 for about 20 minutes. There wasn't a piece left.
The key is not to overcook and add fats/juices because the meat is so lean.
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You can't go wrong cutting up loins into one inch cubes, wrapping them in bacon, and putting them on skewers with some peppers, onions, ect. After you have the skewers assembled season with seasons of your choice such as Lawreys. Then cook them on the grill but first throw in some chunks of hickory.
Ihave a vension and ruffed grouse stroganoff recipe in the cooking messageboard, very tasty stuff.
If you have ground venison, here is my favorite recipe.
VENISON TORTILLA CASSEROLE
1 lb. ground venison
1 onion, chopped
10 oz. enchilada sauce (red sauce)
16 oz. cottage cheese, low fat, small curd
2 eggs
1 Tbsp parsley
½ lb. Monterrey Jack cheese, shredded
½ cup cheddar cheese, shredded
6 tostada shells (we usually use more)
Crushed tortilla chips
Sliced jalapenos
Sliced black olives
Hot salsa to taste.(I prefer Mrs. Renfro's Habanero Salsa but Pace hot will do.
Brown together the venison and the onion. Drain any grease. Mix in enchilada sauce, and simmer 20 minutes.
Mix together the cottage cheese, eggs, and parsley.
Line a 9 x 13 pan with aluminum foil (helps with cleanup) and spray with pan spray. Layer half each of the tostada shells, meat mixture, cottage cheese mixture, and MJ cheese. Repeat layers. Layer jalapenos and black olives on top as desired. Sprinkle cheddar on top and the crushed chips around the edges. Bake at 350 degrees for 30 minutes, or until bubbly. About 6 servings. Salsa on the side or piled on top.
Recipe may be doubled thus: Double meat, onion, and enchilada sauce. Add about half as much more of cheeses.
If you do line the pan with the aluminum foil, after it is cooked, you can freeze it and remove it from the pan easily and store it in the freezer in a large ziplock bag. We have been known to cook up several and store them for a night when it's been too busy for anyone to cook. Stick it back in the original pan, (it'll fit perfectly) and stick it in a 350 degree oven until the cheese starts to bubble.
Properly dresssed, processed, and prepared venison is one of the finest meats you can eat. With steaks and roasts, don't cook past medium or medium rare (because it is so lean, it will dry out quickly). I cooked two backstraps for some friends that don't eat venison last week. I marinated them and then roasted them in the oven with some bacon surrouning the meat at 450 for about 20 minutes. There wasn't a piece left.
The key is not to overcook and add fats/juices because the meat is so lean.
You can do anything with ground venison that you can with ground beef. Bon appetite.
If your problem is tough meat you can try soaking your venison in butter milk for at least 3 or 4 hours before preparing. It won't add any flavor so its great for tenderizing and won't spoil your recipe. Slow cooking in a crock pot will help any cut fall apart as well.
Post a Reply (200 characters or less)