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Monday, December 30, 2013

Oh deer! A few simple Venison Recipes your will family will love!

I wanted to share a few simple Venison recipes I have made over the past week. I don't have any pictures to share at the moment because I have been super busy with family and kids that most of the time when I actually thought about snapping a picture, turned out my phone was dead.

Venison Roast in a Crock Pot

1 venison roast
3 cups of water
1 package of onion soup mix

3 tablespoons of garlic
1-2 teaspoon of pepper
1 tablespoon of paprika
1 tablespoon of rosemary
1 tablespoon of oregano
3 tablespoons of butter, you may substitute with deer fat or olive oil.

Throw it all in the crockpot and cook on high for 6 hours or low for 10 hours.  We made corn and mash potatoes because our roast was so large there was not enough room in my crock pot but feel free to throw in carrots and potatoes in the pot with the roast.  I would add them later once the roast has cooked for a few hours.

Venison Stroganoff

We had so much left over venison from the above roast that I used the left over venison meat to the make this wonderful recipe. If by chance you don't have any left over meat you can always cut up venison in cubes and flour them and fry them in pan with some olive oil or broil with some olive oil in the oven on 450 for 10 minutes.

1 package of egg extra wide noodles
2 packages of brown gravy mix
1 tsp of onion powder
1 tsp of flour
1 tsp of garlic powder
1 tsp of black pepper
1 cup of beef stock
2 cups of water
mushrooms if desired
sour cream

Boil noodles according to package.  In a sauce pan, mix venison, brown gravy packages, onion powder, garlic powder, pepper, mushrooms (if you like them) beef stock and 2 cups of water and bring to a boil, then add 1 tsp of flour to thicken sauce as desired.  Drain the noodles.

Plate the noodles, pour sauce over top and add one teaspoon of sour cream to top and serve!

Venison Enchiladas

Again we used left over venison meat from the crock pot recipe but if by chance you used a smaller roast and no longer have any left over. I would suggest placing a smaller roast in the crock pot with a can of rotel diced tomatoes and can of corn drained or frozen corn with some beef stock and left that cook for 8-9 hours on low or 5-6 hours on high.

left over venison or cooked venison from a crockpot
1 package of tortillas
Queso or 1/2 Velveeta Queso
Salsa or Rotel hot or medium diced tomatoes
*you can also use enchiladas sauce found in the same aisle as the taco/Mexican foods

Mix the Queso with salsa or rotel by heating in the microwave. My microwave has a melt cheese button so I just used that but I would suggest stopping every 40 seconds to stir it and to ensure you don't overheat the cheese.

Spray a 9x13 glass pan with butter/olive oil. Then pour half of the cheese mixture into the glass pan.  Then place one tortilla on top of the cheese mixture and fill with venison.  Feel free to add other things like jalapenos, corn, rice, etc. We kept it simple with just the meat. Roll each tortilla to where the seam is cheese side down. I fit 12 in the pan, by placing them tightly next to each other. Then I covered with remaining cheese mixture and baked in the oven on 350 for 20 minutes, then I pulled them out and covered them with shredded taco/fiesta cheese and baked for another 5-10 minutes until cheese was melted.  There wasn't one leftover. SO HUBBY AND  KIDS APPROVED!!!!

I got one picture before my phone died! lol

Hope you enjoy these wild game recipes! :)