Deer Mash Recipes

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25 BEST WAYS TO COOK VENISON



25 Best Ways to Cook Venison image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

DEER MEAT



Deer Meat image

This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.

Provided by Pat

Categories     Main Dish Recipes

Yield 6

Number Of Ingredients 11

1 ½ pounds venison (deer meat)
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
⅛ teaspoon dried parsley

Steps:

  • Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
  • When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

Nutrition Facts : Calories 324.1 calories, Carbohydrate 13.1 g, Cholesterol 128.5 mg, Fat 17 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 9.8 g, Sodium 735.3 mg, Sugar 6.1 g

VENISON BANGERS AND PARSNIP COCOA NIB MASH



Venison Bangers and Parsnip Cocoa Nib Mash image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 20

One 2-pound venison loin, ground
6 ounces pork fatback, ground
1/2 cup breadcrumbs, finely chopped
1/2 cup chicken stock, chilled
1/2 cup dry red wine, chilled
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon mace
1 bunch fresh sage, chopped
Hog casings, soaked in tepid water for at least 30 minutes, for stuffing the bangers
Canola oil, for searing
1/2 cup brewed coffee
1/4 cup chicken stock
2 tablespoons toasted pistachios
2 tablespoons all-purpose flour
4 pounds parsnips, peeled and chopped
8 ounces (2 sticks) butter
1/2 large white onion, julienned
4 cups heavy cream
1/4 cup cocoa nibs

Steps:

  • For the bangers: Combine the venison, pork fatback, breadcrumbs, chicken stock, red wine, salt, black pepper, mace and sage in the bowl of a stand mixer and mix on medium speed until well incorporated. Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings.
  • Preheat the oven to 200 degrees F.
  • Sear the bangers on both sides in a hot saute pan with a little canola oil until cooked through and the juices run clear when the bangers are poked with a skewer, 6 to 8 minutes. Remove from the pan and place in the oven to hold.
  • For the pan sauce: Deglaze the pan with the brewed coffee. Add the chicken stock and the pistachios and reduce by half. Whisk in the flour and cook for an additional 2 minutes.
  • For the parsnip cocoa nib mash: Combine the parsnips, 4 ounces (1 stick) of the butter and the onions in a saucepan over medium to medium-low heat. Cook until the parsnips are soft enough to puree, about 20 minutes.
  • In another pot, combine the heavy cream and cocoa nibs and cook on low heat until the flavor of cocoa is in the cream, about 20 minutes. Strain and set aside.
  • In a food processor, combine the parsnips and onions, half of the cream mixture and the remaining 4 ounces (1 stick) of butter and puree. If the mixture is too dry, add more of the cream mixture slowly to achieve the desired consistency; you will likely add an additional 1/4 cup of the mixture.
  • On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top.

DEER MASH



Deer Mash image

Make and share this Deer Mash recipe from Food.com.

Provided by gjordan

Categories     Deer

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 1/2 ounces creole seasoning
2 1/2 ounces slap ya mama seasoning
2 -3 carrots, chopped
1 large white onion
2 (10 ounce) cans condensed golden mushroom soup
3 cups white rice
3 lbs venison

Steps:

  • Mix creole and slap ya mama seasoning in 1 gallon ziplock.
  • Add venison and shake, make sure meat is completely covered. Set aside and let meat marinate.
  • Chop onion and carrots.
  • Add onion, carrots, soup, and rice to pressure cooker.
  • Add 2-3 tablespoons of olive oil to large skillet and bring to heat.
  • Add venison to skillet and sear, do not cook throughly, brown only.
  • Add contents of skillet to pressure cooker.
  • Cook on high for 15 minutes.

Nutrition Facts : Calories 1116.1, Fat 15.7, SaturatedFat 6, Cholesterol 295.1, Sodium 1393.2, Carbohydrate 145.3, Fiber 7.9, Sugar 7.3, Protein 93.2

VENISON STEAK WITH PEPPERS & MASHED POTATOES



Venison Steak With Peppers & Mashed Potatoes image

Venison steak with peppers over mashed potatoes. Great comfort food! I always marinate the venison overnight, alternately you could use beef flank steaks. The idea for this came from a Rachael Ray 30 minute meal recipes. Thanks Rachael!

Provided by ChefKinder

Categories     One Dish Meal

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

1 lb of thin sliced venison, cut into strips
1/4 cup vegetable oil
1/4 cup vinegar (any kind)
2 tablespoons McCormick's Montreal Brand steak seasoning
4 large potatoes
2 tablespoons butter
2 garlic cloves, mashed
2 green onions, chopped
2 -3 bell peppers, sliced thin (cook's choice)
1 large onion, sliced
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup chicken broth
1 cup shredded cheddar cheese

Steps:

  • Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.

Nutrition Facts : Calories 832.4, Fat 41.4, SaturatedFat 16.8, Cholesterol 152.8, Sodium 352, Carbohydrate 73.7, Fiber 9.9, Sugar 6.3, Protein 42.5

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