Category: Recipes

Ingredients:

8 cups day-old French bread, cubed**
2 teaspoons canola oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups broccoli florets
1-pound venison breakfast sausage
18 eggs
1 1/2 teaspoons seasoned salt
1 cup shredded Colby-jack cheese
4 ounces can of mushrooms, drained
1/2 cup shredded Colby-jack cheese

Directions:

Place cubed bread into greased 9×13 pan.
Sauté onion in canola oil.
When onion is soft add garlic and sauté until garlic is golden brown.
Layer onion and garlic over bread.
Layer broccoli over bread.
Cook venison in skillet, breaking apart with a spoon and crumbling it as it cooks.
After venison is cooked through layer it over the bread.
Beat the eggs together with the seasoned salt.
Pour over the bread mixture.
Layer 1 cup of the shredded cheese over the bread mixture.
Layer the mushrooms over the bread mixture.***
Using the back of a spoon, mash all the topping ingredients down into the egg.
Put into the fridge to soak (anywhere between one and eight hours).
Bake at 350° for 50 minutes.
Top breakfast bake with the remaining ½ cup shredded cheese.
Turn oven off and return breakfast bake to oven for 5 minutes, or long enough to melt the cheese on top.

**If you do not have day old bread simply put the cubed bread in a warm oven until dry, about 15 minutes.

***I layer the mushrooms on top so I can contain them to 1/2 the pan for the mushrooms haters in my family. You can certainly layer the mushrooms in the middle before or after the egg if you would like them to be more incorporated.

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Ingredients:

1 T. coconut oil
1/3 c. onion, diced
3 cups mixed vegetables (I used riced cauliflower, shredded carrots and shelled edamame)
4 cups cooked, cooled rice
4 cups leftover cooked and cubed venison roast
2 tablespoons soy sauce
2 tablespoons hoisin sauce

Directions:

Heat the coconut oil over medium heat in a large skillet.
Brown the diced onion in oil.
Add the mixed vegetables to the skillet.
Cook until vegetables are halfway done.
Add the rice and cubed venison.
Continue cooking until the vegetables are tender and the rice and venison are heated through.
Combine the soy sauce and hoisin sauce.
Pour over the rice in the skillet, stirring well.
Serve with additional soy sauce if desired.

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Ingredients:

1/4 cup canola oil
3 cloves garlic, minced
1 1/2 cups dry breadcrumbs
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
1 ½ pounds venison tenderloin, cut into strips
1 tablespoon canola oil
8 oz. mushrooms, sliced thick

Directions:

Line a baking sheet with aluminum foil.
Spray aluminum foil with nonstick cooking spray.
Sauté garlic in canola oil over low heat until golden brown.
Place the breadcrumbs, parsley and Parmesan cheese into a mixing bowl and pour the oil mixture over top.
Stir breadcrumb mixture until evenly blended.
Pull out 1 cup of the breadcrumb mixture and set aside.
Press the venison strips into the bread crumb mixture to coat, then place onto the prepared baking sheet.
Toss the sliced mushrooms with the remaining 1 tablespoon canola oil and reserved 1 cup breadcrumb mixture.
Place the mushrooms onto the prepared baking sheet.
Bake in a 400-degree oven for 15 to 20 minutes or until venison reaches desired doneness (mushrooms take about 15 – 20 minutes).

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This recipe was inspired by Venison Tenderloin Bites, click here for that recipe.

Ingredients:

1 pound venison Italian sausage
2 teaspoons canola oil
1/3 cup onion, diced
3 cloves garlic, minced
28 ounce can seasoned, diced tomatoes
½ teaspoon seasoned salt
12 ounces bow tie pasta
1 ½ cups heavy cream
Parsley

Directions:

Bring pot of water to boil for pasta.
Meanwhile, cook venison Italian sausage in canola oil.
After the sausage is fully cooked add onion and garlic then sauté until golden brown.
Stir canned tomatoes and salt into sausage mixture.
Cook pasta until al dente (about 10 minutes) while tomato sauce simmers.
Add heavy cream to tomato sauce and simmer for 5 minutes.
Add cooked pasta to sauce, heat through.
Sprinkle with parsley and serve.

This recipe was inspired by Bow Ties with Sausage, Tomatoes and Cream, click here for that recipe.

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Ingredients:

2 loaves (1 pound each) frozen white bread dough, thawed
1 tablespoon canola oil
1 pound venison breakfast sausage
1 pound mushrooms, sliced
1/2 cup chopped onion
3 cloves garlic, minced
3 eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon garlic powder

Directions:

Allow dough to rise until it has doubled in size.
In a skillet over medium heat, cook and crumble venison sausage in the canola oil.
Add mushrooms, onion and garlic to venison sausage and cook until onion and garlic has browned and mushrooms are tender.
Drain off excess oil.
To sausage mixture add 2 beaten eggs, cheese and seasonings; mix well.
Roll out each loaf of dough into a 16×12 inch rectangle.
Spread half the sausage mixture on each loaf leaving a 1 inch edge.
Roll up jelly-roll style; push edges together to seal.
Place on a non-stick baking mat.
Beat the remaining egg; brush each loaf with the egg wash.
Bake at 350° for 25 minutes.
Slice and serve.

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

This recipe was inspired by Breakfast Sausage Bread, click here for that recipe.

Ingredients:

4 cups Dr. Pepper
½ cup soy sauce
¾ cup lemon juice
1 tablespoon whole peppercorns
1 tablespoon kosher salt
3 cloves garlic, smashed open
Venison tenderloin

Directions:

Combine all ingredients except venison backstrap together for the marinade.
Place venison in large plastic or glass container and pour marinade over; refrigerate for 5 – 12 hours.
Remove venison from marinade and place on raised, greased cooking rack over a large pan (13×9).
Cook in 350 degree oven until venison reaches desired doneness.

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

This recipe was inspired by Dr. Pepper Tenderloin, click here for that recipe.

Ingredients:

2 cups coarsely chopped tomatoes
¼ onion
¼ green pepper
¾ cup beef broth
2 tablespoons tomato paste
2 teaspoons cumin
2 cups leftover cubed venison roast
8 tortillas
Cooked rice
Cheddar cheese sauce, store bought or make your own
Lettuce or spinach
Salsa

Directions:

Add tomatoes, onion, green pepper, beef broth, tomato paste and cumin to blender; blend until smooth.
Put cubed venison into pan and heat through with sauce; simmer for 30 minutes to let flavors combine.
To assemble put 1/8th of venison mixture into tortilla with rice, cheddar cheese sauce, lettuce and salsa.

Cheddar Cheese Sauce

Cheddar Cheese Sauce Ingredients:

2 tablespoons margarine
1 clove garlic, smashed
1 tablespoon flour
1 cup milk
8 ounces sharp cheddar cheese, grated
Salt and pepper to taste

Cheddar Cheese Sauce Directions:

Melt butter and garlic clove over medium high heat in a skillet until margarine bubbles.
Remove garlic from sauce and discard.
Sprinkle the flour in and whisk until it dissolves and makes a roux.
Cook, whisking continually, until the mixture becomes light brown in color.
Whisk in the milk over medium heat until the mixture starts to thicken.
Add the cheese, salt and pepper whisking as the ingredients combine into a silky cheddar cheese sauce.

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

This recipe was inspired by the Habanero Beef Tacos recipes seen in the Better Homes and Gardens January 2018 magazine.

Ingredients:

Venison roast
1 cup water
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1 tablespoon cornstarch
¼ cup water

Directions:

Place venison roast into greased slow cooker.
Heat water in microwave.
Stir ranch mix, Italian mix and gravy mix into water until dissolved.
Pour mixture over venison (the roast needs to be completely covered with liquid, add more water if necessary).
Cook on low for 8 hours.
Combine cornstarch and ¼ cup water to make a slurry.
Heat slurry in saucepan with 1 cup liquid from Crock-Pot until thickened.
Serve sauce over sliced venison roast.

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

This recipe was inspired by Flavorful Pot Roast Recipe, click here for that recipe.

Ingredients:

½ onion, chopped
2 cloves garlic, minced
Drizzle of canola oil, for sautéing
1 cup water
3 tablespoons tomato paste
1 tablespoon Dijon mustard
¼ cup white wine vinegar
½ cup brown sugar, packed
1 teaspoon chili powder
1 tablespoon cumin
2 pounds sliced venison
4 slices bacon, cooked and crumbled
Hamburger buns
Toppings, as desired (tomato slices, cheddar cheese slices, lettuce, etc.)

Directions:

Sauté the onion and garlic in canola oil.
Heat the cup of water in microwave; stir in tomato paste to dissolve.
Combine onions, garlic, tomato water, mustard, vinegar, brown sugar, chili powder and cumin in slow cooker; stir together thoroughly.
Add venison and bacon to slow cooker.
Cook on low for 8 hours.
Serve with hamburger buns and toppings as desired.

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

This recipe was inspired by Slow Cooker Venison Sloppy Joes, click here for that recipe.

Ingredients:

24 oz. can baked beans
2 lbs. ground venison
2 cups seasoned breadcrumbs
2 eggs, beaten
¼ cup milk
¼ cup ketchup
¼ cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
¼ cup chopped onion
2 cloves garlic, minced
Drizzle of canola oil, for sautéing

Directions:

Open the can of baked beans and pour some of the liquid into the bottom of a large baking dish.
Combine venison, breadcrumbs, eggs, milk, ketchup, Worcestershire, mustard, and brown sugar thoroughly.
Form meatloaf mixture into eight mini-meatloaves and place into prepared baking dish.
Sauté onion and garlic in oil.
Top each mini-meatloaf with some onion and garlic.
Pour baked beans from can around mini-meatloaves in prepared baking dish.
Bake at 400 degrees for 30 – 40 minutes or until each meatloaf is cooked through.

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