Hearty Venison And Vegetable Bake Recipes

HEARTY VEGETABLE AND SAUSAGE BAKE

Hearty Vegetable and Sausage Bake image

I was wanting a comfort food without spending a lot of time preparing it, and this is what I came up with. Please feel free to change the amounts of spices and seasonings to suit your own tastes. If your potatoes are too large cut them into quarters. Submitted to "ZAAR" on October 17th,2207

Provided by Chef shapeweaver

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb new potato, washed and cut in half
1 medium sweet onion, sliced into medium thick rings
1 lb smoked sausage, cut into bite sized pieces
1/2 lb baby carrots or 2 large carrots, cut into medium bite size pieces
1 teaspoon salt
1/2-1 teaspoon pepper
3 teaspoons melted margarine
1 teaspoon garlic powder
1 1/2 teaspoons dried thyme

Steps:

Preheat oven to 400ºF and spray a 9x13-inch baking pan with cooking spray.
Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well.
Place ingredients from bag into prepared pan,bake uncovered for 30 minutes.
Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings).
Bake for 20 minutes or until potatoes are tender and golden browned.

Nutrition Facts : Calories 591.1, Fat 39.1, SaturatedFat 13.4, Cholesterol 77.4, Sodium 2373.5, Carbohydrate 30.7, Fiber 4.2, Sugar 4.9, Protein 28.4

VENISON POT ROAST WITH VEGETABLES

Venison Pot Roast with Vegetables image

"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless venison roast (3 to 4 pounds)
2 tablespoons canola oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Steps:

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

Nutrition Facts : Calories 417 calories, Fat 8g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 376mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.

VENISON POT ROAST AND GRAVY

Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g

VENISON AND BARBEQUED BEAN BAKE

Venison and Barbequed Bean Bake image

Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies.

Provided by suzy

Categories Meat and Poultry Recipes Game Meats Venison

Time 17h

Yield 12

Number Of Ingredients 22

Ingredients

1 (2 pound) boneless venison roast
1 liter ginger ale
1 (32 ounce) carton chicken broth
1 teaspoon ground cumin
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
1 (15 ounce) can pork and beans
1 (14 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can baked beans
1 (14.5 ounce) can diced tomatoes
1 large green bell pepper, coarsely chopped
1 large Vidalia or other sweet onion, coarsely chopped
1 (18 ounce) bottle barbeque sauce
⅓ cup brown sugar
¼ cup molasses
1 teaspoon ground cumin
⅛ teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
Hot pepper sauce, to taste
Salt and pepper to taste
5 bacon slices

Steps:

Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
Preheat oven to 350 degrees F (175 degrees C).
Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 64.4 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 8.6 g, Protein 26 g, SaturatedFat 2.8 g, Sodium 1173.5 mg, Sugar 36.7 g

VENISON AND BEANS

Venison and Beans image

"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pound ground venison
1 medium onion, chopped
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup ketchup
1/3 cup packed brown sugar
6 bacon strips, cooked and crumbled
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard

Steps:

In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.

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