Delicious recipe from Prois Staffer, Tarra Stoddard!
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!
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
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.
Delicious & hearty recipe from Prois Staffer, Tarra Stoddard!
1/2 pound of ground deer meat
2 dried Ancho Chiles, stemmed & seeded
2 cups water
2 teaspoons olive oil
1 chopped yellow onion
5 garlic cloves, sliced
1/4 kosher salt
2 cups vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no salt tomato paste
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) pre-screened, 4-cheese Mexican blend cheese, divided
3 thinly sliced green onions, divided
12 (6 inch) corn tortillas
6 tablespoons light source cream
Hands on 55 minutes
Total 1 hour 10 minutes
1. Preheat oven to 400
2. Cook your ground deer in saucepan
3.Combine Chiles & water in saucepan, bring to a boil, reduce heat & simmer 5 minutes. Remove from heat, let stand 5 minutes. Drain Chiles in a colander over a bowl, reserving 1 cup cooking liquid.
4. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
5. Pour onion mixture into blender; add Chiles and resume liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
6.Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9 inch glass dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with remaining cheese. Bake at 400 for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream on the side.
By: Kirstie Pike- CEO Prois Hunting & Field Apparel for Women
It’s big game hunting preparation month at Prois. As we started discussing content for this month, it occurred to me that one thing I was personally focusing on was clearing out some of the remnants from last years hunts. Like most of you, we have devoured a good portion of our prime cuts of differing game. When I open my freezer I see a metric ton of burger and a variety of odds and ends that I need to put to fast use.
With that…we will be offering up some great recipes to help you clear your freezer! Some recipes will be our own, some will be tried and true recipes from others! Feel free to contribute anytime at firstname.lastname@example.org!
I tried this recipe for venison chile by Hank Shaw, who is easily the finest wild game chef. Check him out sometime at http://honest-food.net/. You will be hooked!
Photo and Recipe Credit: Hank Shaw – Hunter Angler Gardener Cook
Serves 8 to 10.
Prep Time: 1 hour
Cook Time: 3 hours
- 1 pound pinto or black beans (optional)
- 4 each, dried ancho, guajillo, pasilla, cascabel, mirasol or mulato chiles. ( I personally have very limited access to these where I live…so I use any sort of chiles that are available.) Also…for me- pickled jalapenos add a nice flavor here too.
- 1/2 pound Mexican chorizo or bacon. (We actually use venison chorizo which works nicely here!)
- 2 to 3 pounds venison, ground or diced
- 1 large onion, diced
- 6 to 8 cloves garlic, chopped
- 2 tablespoons sweet or smoked paprika
- 2 tablespoons cumin
- 1 tablespoon ground coriander
- 1 tablespoon chipotle powder (optional)- I have used ancho powder before and it blends nicely if you can’t get chipotle powder.
- 2 or 3 tablespoons tomato paste
- 1 cup of black coffee
- 3 tablespoons molasses (The molasses adds a great flavor here!)
- Beef or venison broth (have a quart ready)
- At least 2 tablespoons salt
- Cilantro and shredded cheese to garnish
- I personally use canned beans for this…but if you prefer dried beans soak beans in water overnight. If you have forgotten this, pour boiling water over them and soak for 4 hours, changing the water after 2 hours. Break up and seed the chiles and cover with boiling water. Let stand for an hour or so. Grind to a puree with the consistency of gravy, adding about 1 cup of the soaking water and the coffee to do so.
- Break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot. Once the chorizo has browned or the bacon is crispy, remove it and set aside. Add the venison and brown over high heat. You want the highest heat on your most powerful burner here, because the meat will want to steam and stew and not brown. If you are doing a big pot of chili, brown the meat in batches. Stir occasionally as it browns. Salt it as it cooks.
- Once all the meat is ready, add the onion to the pot and cook for 4 minutes, stirring often. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now. Add the garlic, stir and cook for 1 minute. Add the beans, paprika, cumin, coriander, chipotle powder and salt one at a time, stirring to combine each time.
- Add chile puree and tomato paste and stir to combine well. Add the molasses and enough beef broth to cover everything – you want it to be thin like a soup. I typically need at least a pint of broth, sometimes a quart. Stir to combine all this well, bring to a bare simmer and cook gently for 3 hours or so, stirring occasionally. Put the lid halfway over the pot as it cooks. You want it to eventually cook down and be thick.
- Once the beans are tender, you’re good to go. If you are using canned beans, now’s the time to add them. Return the bacon to the chili if you’re using it. Serve the chili with rice or cornbread, and top with cilantro, cheese and maybe some pickled onions.
Baby it’s cold outside!
And you need soup.
Check out this awesome recipe for Venison Curry Stew!!!
4 tablespoons grape seed oil
1 venison haunch, cubed (about 5 pounds)
Salt and pepper
2 stalks lemongrass, cut into 1-inch pieces
6 cloves garlic garlic, minced
1 medium onion, diced
1 tablespoon minced ginger
3 bay leaves
2 cinnamon sticks
½ teaspoon nutmeg
1 tablespoon dried chili flakes
4 tablespoons curry
2 cans coconut milk
6 cups chicken stock
1 large butternut squash, cut into cubes
Cilantro, for garnish
In a large heavy bottomed pot, heat the oil. Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well.
Pour in the coconut milk and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
Garnish with cilantro leaves and serve.
Makes about 8-10 stuffed peppers
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
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!!
Check out this awesome recipe shared with us by Prois staffer, Danni Moore!
Fresh venison, marinated in Italian salad dressing 24hrs
Seasoned with steak spice, garlic, and a bit of Cajun shake
Bbq'd with some Jack Daniels hickory brown sugar and then drizzled with some Sesame Steak Sauce and horseradish dip.