HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
- Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
- Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
- Bake, uncovered, in preheated oven until set, about 20 minutes.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
VENISON CHOPS WITH SHALLOTS AND CUMIN
Wintry weather and holiday get-togethers require celebratory food to share. Try venison instead of the more common roasts. A rub of cumin and pepper gives these chops warmth, while bacon adds a whiff of smoke and some fat with which to baste the lean meat. This recipe avoids the usual tart-fruit component, so the spices have less competition. Instead, seared shallots go alongside. For venison, the rack is the easiest cut to prepare. and in a hot oven it is quickly done and cut into chops. The meat is hearty and succulent, with the merest hint of gaminess. Be sure to cook it only to medium rare or it will toughen. Since most venison that's available (unless you know a hunter) is ranch-raised in America or New Zealand and carries a hefty price tag, you do not want disappointment.
Provided by Florence Fabricant
Categories dinner, meat, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
- Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
- Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
- Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 355 milligrams, Sugar 7 grams, TransFat 0 grams
VENISON CHOPS WITH PEARS, CHESTNUTS, AND PORT WINE-VINEGAR SAUCE
Provided by Food Network
Time 35m
Number Of Ingredients 17
Steps:
- Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm.
- Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately.
SAUTEED VENISON CHOPS WITH COGNAC MUSTARD GLAZE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.
- Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.
- Spoon some sauce over each chop and serve.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED VENISON CHOPS
Steps:
- Preheat the grill to high or heat a grill pan over high heat.
- Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
- While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
- Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.
BROILED VENISON CHOPS
Excellent sauce makes these special venison chops. If the chops are tough, marinate overnight in a red wine marinade.
Provided by Derf2440
Categories Deer
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Generously butter both sides of the chops and place them on a broiler pan positioned about 4 inches from the heat.
- Preheat the broiler and cook the chops for 5 minutes on each side.
- Serve on heated plates, adding salt and pepper at the table Serve the chops with blackberry game sauce.
- --------Blackberry Game Sauce---------.
- Place the berries in a saucepan over moderate heat and bring them to a boil.
- Add the sugar and lemon juice and simmer for another 20 minutes.
- Remove from heat and add the pectin.
- Cool and refrigerate for use with game.
- This recipe can be doubled.
- It can also be poured into sterilized jars and sealed with paraffin for long-time storage.
VENISON CHOPS IN CROCK POT
This recipe makes your venison chops taste just like lamb chops, without the expense. Very few ingredients, easy to put together and smells so wonderful to come home to.
Provided by gipammy
Categories Deer
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray.
- Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper.
- Cook on low all day.
STUFFING-TOPPED VENISON CHOPS
"A moist stuffing with apples and raisins is great with pork chops, so I decided to try it is venison chops, too," relates field editor Sue Gronholz of Beaver Dam, Wisconsin. "My husband, Todd, keeps our freezer full of venison. These chops are tasty and tender and special enough for company."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chops in oil on both sides. Transfer to a greased 11x7-in. baking dish; add enough broth to reach top of chops. In a large bowl, combine stuffing ingredients. Spoon over chops. , Cover an bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.
Nutrition Facts :
DENNIS'S VENISON CHOPS
Steps:
- TAKE ALL 4 CHOPS AND TENDERIZE W/MEAT CLEAVER OR OTHER TYPE OF HAND HELD OR MECHANICAL TENDERIZER,THIS IS NECESSARY TO KEEP THE CHOPS TENDER AND SOFT DUE TO THE LEANESS OF VENISON IF COOKED PAST MEDIUM. MIX 5OZ OF ZATARAINS,1/2 TSP BLACK PEPPER, 1/2 TSP SALT, 1 TSP CAJUN SHAKE,1 TSP VENISON SEASONING, 1/2 TSP CAYENNE PEPPER,DASH OF OREGANO, 1 1/2 TSP CINNAMON, 1 1/2 TSP SUGER, POUR MIX OVER CHOPS ONE AT A TIME AND HAND RUB IN EACH STEAK,STACK STEAKS IN TWO STACKS,POUR ANY LEFTOVER MIX OVER MEAT AND PLACE IN COVERED DISH, FRIDG FOR 24 HOURS TO MARINATE. WHEN READY TO COOK WRAP EACH CHOP W/ 2 SLICES OF FRESH BACON AND USE TOOTHPICKS INSERTED AT A SLIGHT ANGLE TO HOLD BACON ON CHOPS. PREPARE A CHARCOL GRILL AND WHEN READY COOK CHOPS AROUND 3-4 MINUTES PER SIDE, GIVE OR TAKE A FEW MINUTES EITHER WAY DEPENDING ON YOUR HEAT AND HOW WELL YOU WANT YOU STEAKS COOKED, I PREFER MY VENISON MEDIUM RARE DUE TO ITS LEANESS. WHEN DONE PULL AND DISCARD TOOTHPICKS AND CUT BACON ALONG WITH MEAT, EAT BOTH TOGETHER AND ENJOY. COMPLIMENT W/CREAMY POTATO SCALOPS AND WILD BROWN RICE.
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