Category: Recipes

Ingredients:

1 box Classic Suddenly Salad (along with ingredients needed to prepare)
¾ cup cubed sharp cheddar cheese
¾ cup diced tomatoes
¾ cup diced venison summer sausage

Directions:

Prepare Suddenly Salad according to directions on package.
Refrigerate until cold.
Just prior to serving mix in cubed cheese, diced tomatoes and diced summer sausage.

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Ingredients:

3 pounds venison roast, cut into chunks
Freshly ground pepper, to taste
1 teaspoon seasoned salt
2 tablespoons Crisco, divided
Drizzle of canola oil
3/4 cup red onion, diced
3/4 cup carrot, diced
3/4 cup celery, diced
½ cup dry red wine (I used Cabernet Sauvignon)
2 to 3 cups beef broth
Pasta, rice or mashed potatoes

Directions:

Season cubed venison with pepper and salt.
Over medium-high heat melt 1 tablespoon of Crisco in pan and sauté half of the venison until brown on all sides; set aside.
Melt remaining tablespoon of Crisco in pan and sauté remaining half of the venison until brown on all sides; set aside.
Add onion, carrot and celery to pan adding a drizzle of canola oil if needed and sauté until onions are translucent and golden in color.
Pour in red wine, scraping up any browned bits from the bottom of the pan.
Add venison to pan.
Pour in broth until venison is covered.
Reduce heat to low and simmer covered for 2 hours (or more).
Serve venison and the reduced sauce over pasta, rice or mashed potatoes.

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Ingredients:

1 pound ground venison breakfast sausage
1 teaspoon Montreal steak seasoning
1/3 cup onion, chopped
1 – 3 tablespoons water
4 cups frozen shredded hash brown potatoes, thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 cup shredded Swiss cheese

Directions:

Preheat oven to 350 degrees.
Sprinkle ground venison with steak seasoning.
Cook venison and onion in a large skillet over medium-high heat until cooked through (use water as necessary to prevent venison from sticking to the pan).
Simmer cooked venison over low heat, if necessary, to cook any remaining water off.
Combine venison mixture, potatoes, eggs, cheddar cheese and cottage cheese in large bowl.
Place mixture into a greased 9 x 13 baking pan.
Cook in 350 degree oven for 30 minutes.
Top egg bake with swiss cheese and return to 350 degree oven for 20 additional minutes or until eggs are set.

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This recipe was original inspired by a recipe for Amish Breakfast Casserole. Several adaptions of that original recipe have been made.

Ingredients:

1/4 cup lemon juice
1/3 cup water
2 tablespoons cooking oil
4 cloves garlic, peeled and smashed open
2 teaspoons soy sauce
2 teaspoon seasoned salt
1/2 teaspoon liquid smoke
Freshly ground pepper, to taste
Venison

Directions:

Combine everything except venison in bowl; stir well to combine.
Pour marinade over venison and cover; refrigerate several hours (preferably 6 hours or more).
Grill venison over high heat on all sides to obtain a nice sear and grill marks.
Reduce grill temperature to low and continue to cook until desired doneness.
Let venison rest five to ten minutes before slicing.

Ingredients:

1/2 cup chopped red onion
2 teaspoons butter
1 tablespoon canola oil
2 pounds ground venison
16 ounces hot cooked pasta of your choice
Parmesan cheese, optional

Sauce Ingredients: 

28 ounces canned crushed tomatoes, undrained
6 ounces canned tomato paste
14 1/2 ounces canned diced tomatoes, undrained
1/2 cup water
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon garlic salt

Directions:

Sauté the onion in butter until golden brown; set aside.
Brown the venison with the canola oil until cooked through; drain and set aside.
Combine the sauce ingredients in a heavy bottomed pan and bring up to a light boil.
Add in the reserved venison and onion.
Reduce heat to low, cover and simmer for 90 minutes.
Check the sauce’s consistency and add 1/2 cup water if necessary; simmer over medium heat for 10 minutes until water has combined into the sauce.
Serve over hot cooked pasta and top with parmesan cheese.

This recipe was inspired by Family-Favorite Pasta Sauce, click here for that recipe.

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Sandwich Ingredients:

2 pounds ground venison
1 cup seasoned breadcrumbs, divided
1/2 cup A-1 steak sauce
1 1/2 teaspoons Montreal steak seasoning
8 hamburger buns
8 slices cheese, optional
Sliced tomatoes
Iceberg lettuce

Burger Sauce Ingredients:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon vinegar
2 teaspoons sugar
2 teaspoons sweet relish
2 teaspoons finely chopped onion

Directions:

Combine ground venison, 1/2 cup seasoned breadcrumbs, steak sauce and steak seasoning in large bowl; combine thoroughly.
Form meat mixture into 8 patties.
Pat remaining breadcrumbs lightly onto each side of the patties.
Place patties onto a piece of aluminum foil that has been sprayed with non-stick spray.
Grill (leave patties on the aluminum foil because they are not dense and will fall apart if placed directly on the grill), with lid closed, over low heat until done – about 20 minutes.
Melt cheese slices over top of burgers during last 2-3 minutes of cooking time, if desired.
While burgers are cooking combine all sauce ingredients.
Assemble venison burgers as desired with hamburger buns, tomatoes, lettuce and burger sauce.

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Ingredients:

2 tablespoons margarine, divided
32 oz. potato gnocchi
½ cup diced onion
4 cloves garlic, minced
2 pounds ground venison
1 teaspoon Montreal steak seasoning
1 teaspoon paprika
½ teaspoon mustard powder
1 cup fresh tomatoes, diced
1 ½ cups beef broth
1 cup shredded cheddar cheese

Directions:

Melt 1 tablespoon of margarine in skillet over medium heat.
Add gnocchi to pan for 5 – 10 minutes, stirring occasionally until gnocchi turns golden brown.
Remove gnocchi from pan, set aside.
Add diced onion and garlic to pan with an additional 1 tablespoon of margarine if needed; stir until golden and then remove from pan, set aside.
Add ground venison, steak seasoning, paprika and mustard powder to pan.
Cook ground venison until browned and then drain off any grease if necessary.
Add diced tomatoes, beef broth, reserved gnocchi, onion and garlic to pan.
Stir contents of pan until most of the gnocchi is covered with the broth; cover and simmer for 15 minutes over low to medium-low heat.
Add shredded cheddar cheese to skillet and cover until cheese has melted, 2 – 5 minutes.

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Ingredients:

2 – 2 ½ pounds venison roast, cubed
Salt
1 tablespoon coconut oil
1/2 cup diced celery
1/2 cup diced carrot
1/2 teaspoon salt
Freshly cracked pepper
1 tablespoon tomato paste
1 bay leaf
3/4 cup white wine
4 pounds thinly sliced onions, a mixture of sweet yellow and red
16 ounces rigatoni
Parmesan cheese, optional

Directions:

Cube venison into small chunks; season with salt.
Brown venison in 1 tablespoon coconut oil over medium to medium-high heat for 10 – 15 minutes.
Drain excess liquid from pan.
Add celery, carrots, salt and pepper; cook and stir for 5 minutes.
Add tomato paste, bay leaf and white wine; cook and stir for 2 – 3 minutes.
Place sliced onions on top of meat mixture.
Cover with lid and cook for 30 minutes over low to low-medium heat without stirring.
After 30 minutes, stir onions and meat together; cover again and cook another 30 minutes.
Transfer entire mixture to slow cooker.
Add ½ cup beef broth.
Cook on low for 8 – 10 hours.
Bring a large pot of lightly salted water to a boil; cook rigatoni according to package directions.
Toss rigatoni with venison and onion.
Pass Parmesan cheese at the table, if desired.

This recipe was inspired by Rigatoni alla Genovese, click here for that recipe.

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Ingredients:

Venison roast
1 can beef consommé
Beef broth
½ onion, cut up
½ green pepper, cut into slices
3 cloves garlic, smashed open

Directions:

1. Combine beef broth (1 ½ to 2 cups) with one can undiluted beef consommé.
2. Marinate venison in broth mixture for 6 – 8 hours.
3. Put venison marinade into electric skillet and bring to a boil; skim off any fat that rises to the surface.
4. Reduce heat to low (200 – 250 degrees) and add venison roast, onions, peppers and garlic. (If the roast is not completely covered with liquid, add more broth or water as necessary.)
5. Cook approximately 2 to 2 ½ hours.
6. Discard cooking liquid, onions, peppers and garlic.
7. Thinly slice the venison roast against the grain.

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Ingredients:

2 teaspoons canola oil
1/2 cup finely diced onion
1/2 cup finely diced green pepper
2 pounds ground venison
24-ounce jar of marinara sauce
1 1/4 cup chopped fresh tomatoes
1 clove garlic, smashed open
1 teaspoon garlic powder
1 bay leaf
24 ounces three cheese ravioletti
1 1/2 cups shredded mozzarella cheese
Grated parmesan cheese, if desired

Directions:

Heat the canola oil over medium heat in a large skillet.
Brown the diced onion and green pepper in oil.
Stir in the ground venison, stirring until cooked through.
If there is any excess grease in the pan with the venison drain it off.
Add in the marinara sauce, fresh tomatoes, garlic, garlic powder and bay leaf.
Let the sauce simmer for 15 – 20 minutes.
Meanwhile, bring a pot of salted water to boil.
Cook the ravioletti for half of the time as instructed on the package directions.
As soon as the pasta is drained place in ice water to cool.
Spray a 9×13 pan with non-stick cooking spray.
Remove bay leaf and smashed garlic clove from pasta sauce.
Combine cooked, cooled and drained pasta with the sauce and place into the 9×13 pan.
Top the pasta with 1 ½ cups shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes or until pasta is tender.
Serve with grated parmesan cheese if desired.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.