Mongolian Venison

Delicious recipe from Prois Staffer, Tarra Stoddard!

Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

Venison that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!

Serves: 4-6

Ingredients

1 ½ pounds Venison Steak Strips
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Instructions

Cut venison steak strips into thin strips. In a ziplock bag add venison pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated venison and stir again until coated in the sauce. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Tarra Stoddard

WILD WINTER ROOTS & BEAR

Great warm & hearty recipe from Prois Staffer, Sheri Coker! She’s from the lovely state of Alaska. So when it comes to warm and hearty when its cold outside, she’d know! Hope you give this recipe a try with whatever game you have in your freezer this Christmas season.

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Wild Winter Roots and Brown Bear…

I am one to just throw things in a pot, but I’m trying to do a better job of keeping records, so here goes!

One yellow onion, cut into strips
3 stalks of celery, diced
1 T dried thyme
2 large sweet potatoes, diced
2 turnips, cubed
1 medium parsnip, julienned
4 medium Yukon Gold potatoes, diced
2 cups or more of shredded kale (remove stems)
6 slices of bacon, crumbled
About a pound of brown bear or other wild meat, cubed
Beef bouillion (I much prefer Better than Boullion, which is a paste, as opposed to cubes or granules)
1 Large can of diced tomatoes
Cornstarch, about 1 T
Flour, about 1/3 cup
Cracked black pepper
Dash of nutmeg

First, brown bacon and reserve drippings in pan.

Add cubed bear and sear, tossing around the skillet to brown.

Place bear in a slow cooker and cook on high until fork tender. Add water to about 2/3 full and using the directions on the bottle, add beef boullion to taste). This may take several hours, or you can cook on low for longer.

Add onion and celery to bacon drippings, add water or oil if it gets dry (simmer slowly to caramelize. Add thyme at the very end.
Remove and place in large pot.

Add veggies one at a time to the remaining bacon drippings, adding water to cover and tenderize. Cook each ONLY until tender (do not turn to mush! ) This well help each veggie to retain its color and shape. Add each veggie to the pot as it finishes cooking.

Add a large can of diced tomatoes to the veggies.

Add the meat and broth to the veggies in the pot, reserving about 2 cups of the broth from the slow cooker.

Place the reserved broth in a medium sauce pan. Bring to a low boil. Add about a Tablespoon of cornstarch and about 1/3 cup of flour, whisking like a crazy person so it doesn’t cause lumps. No worries, because once it is thickened, just strain it into your veggie pot, using a large tea strainer.

Add pepper to taste and the dash of nutmeg. Good to go!

 

Wild Game Backstrap Wellington!

 

GREAT RECIPE FROM MONTANA STATE CO-COORDINATOR, MARGIE NELSON!!! Give it a read and add its deliciousness to your Christmas season line up…..

YUM!!

YUM!! Margie is a an amazing cook!

WHAT YOU’LL NEED!

Backstrap steaks

Alpine Spice Or Garlic Salt

Avocado Oil

Truffle Salt

Sweet Onion

Mushrooms

Puff Pastry Sheet

Eggs

 

Cut Backstraps into individual steaks 1 1/2 inches thick, season llightly with alpine spice and garlic salt.

Then quickly sear the steaks in Avacado oil (or any other) on both sides and all around the edges the best you can.

Put steaks on plate when seared.

Take a sweet onion (walla walla or Vidalia) and slice it up and carmalize the onions in butter and Truffle Salt to taste.
Take half pound of mushrooms of your choice (morels or other foraged mushrooms are awesome, although button are equally yummy) and cook them in butter and more truffle salt until all the liquid has cooked out.
Take puff pastry and cut each sheet into four squares.  In the middle of the square place one spoonful of onion and a spoonful of mushrooms on the onions.  Place the Backstrap on top and add an additional layer of onions and mushrooms.  Take the corners of the pastry and bring to the middle and work the pastry so the entire steak is covered.  This is your bottom of the Wellington so flip it over onto a piece of parchment paper on a cookie sheet.  If you’re feeling fancy cut some leaves or some other cute little cut out from the left over pastry and place on the tops
Brush the tops with egg wash and bake at 375 until golden brown.
The Wellingtons will be Medium Rare and yummy as Heck!!
You can get truffle salt at most gourmet kitchen stores or from Amazon.  Pretty expensive but lasts a long time and really makes the dish!
serve with Squash and Baked potato and Asparagus.
We hope you give this recipe a try and enjoy every bite enough to add it to your colllection!

TexMex Stuffed Peppers

Makes about 8-10 stuffed peppers

VenisonPeppers

 

 

 

 

 

 

1lb ground elk (any venison would work great)
1/2 white onion
1 cup rice
1 cup corn
1-2 cup crushed tortilla chips
1 cup black beans
1 large jar of medium chunky salsa (vary spicy factor to your preference)
TexMex seasoning to your taste
1 tablespoon of chili powder
1 tablespoon of garlic powder
1/2 – 1 cup grated cheese
8 large bell peppers
Guacamole
Heluva Good French Onion Dip

 

Remove the tops of peppers and seeds. Place peppers on baking pan and bake @ 350F for 20 mins.

In large skillet, brown ground meat with extra virgin olive oil (I bet you chuckled at that just a bit…bc the Posse isn’t known to be too mature right?!) and add TexMex, chill powder and garlic powder, taste when safe and add more if not seasoned properly. Brown onions in same skillet. Add in rice, corn, chips, beans, salsa, half of the cheese.

Stuff peppers with meat mixture, top with remaining cheese and bake @350F for 10 mins.

Top with guacamole and Heluva Good French Onion Dip and dig in!!