Italian Venison Recipes

ITALIAN VENISON STEW WITH POLENTA - CAPRIOLO ALLA MONTANARA CON POLENTA

Italian Venison Stew with Polenta - Capriolo alla Montanara con Polenta image

Italian Venison Stew with Polenta is a typical recipe from Friuli, a Northern region in Italy. The venison first marinates in a red wine marinade, then it simmers with porcini mushrooms and bacon.

Provided by Marisa Franca @ All Our Way

Time P1DT3h51m

Number Of Ingredients 17

Ingredients

3 pound venison roast trimmed of all fat and the silverskin in the meat. Cut into 1 1/2 inch chunks.
2 cups full-bodied red wine -- like a Cabernet
3 cloves garlic (minced)
2 teaspoons pepper
3 oz. pork bacon or pork jowl (diced)
2 onions (cut in thick half-moon slices)
2 carrots (scrubbed and cut in 1 1/2" chunks)
1 Large Fennel bulb (cut in thick half-moon slices)
4 Tablespoons minced garlic
1/2 cup dried porcini mushrooms (14grams reconstituted in 1 cup warm beef broth.)
1 cup low-sodium beef broth
1/2 teaspoon red pepper flakes
2 Tablespoons dried Italian seasoning
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons unsalted butter
Salt and Pepper
Flat-leaf Parsley

Steps:

Trim and cut the venison roast into the 1 1/2 in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
Drain the meat and keep the marinade. In a heavy cast iron pot, heat 2 Tablespoons of olive oil and bacon drippings over high heat. Add the venison and sear on all sides until the chunks start to brown. You may have to do this in batches. Don't overcrowd the meat or it won't brown. Remove the meat and set aside.
Add the 2 Tablespoons butter to the pot and reduce the heat. Add onions, carrots, fennel, red pepper flakes, salt, pepper to the butter. Mix together and cook for 10 to 15 minutes, stirring occasionally. Add the garlic and porcini mushrooms, cook 1 minute more.
Deglaze the pan by adding the rest of the red wine, broth, porcini broth. Stir the bottom of the pot to make sure you get all of the yummy bits stuck to the bottom. Add the Italian seasoning.
Return the meat to the pot and turn up the temperature until the liquid reaches a boil. Stir. Reduce the heat to low and cover the pot. Stir periodically.
Cook for at least 2 hours and even longer. Longer cooking and lower temperatures will guarantee a tender and flavorful venison stew.
When finished sprinkle with chopped flat-leaf parsley and serve over polenta.

Nutrition Facts : Calories 320 kcal, Carbohydrate 9 g, Protein 33 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 194 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ITALIAN VENISON SANDWICHES

Italian Venison Sandwiches image

"The slow cooker makes easy work of these hearty venison sandwiches," assures Andrew Henson, an avid hunter and cook from Morrison, Illinois. "The meat always comes out tender and tasty."

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

2 cups water
1 envelope onion soup mix
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 teaspoon beef bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes
10 to 12 sandwich rolls, split
Green pepper rings, optional

Steps:

In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Italian Beef or Italian Venison (Sherie's Style) image

I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : )

Provided by lisa_charli

Categories Deer

Time 5h10m

Yield 6 hoagies, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon salt
2 teaspoons pepper
1 1/2 teaspoons garlic powder
1 1/2 tablespoons italian seasoning (like McCormick Italian Herb Blend- i.e., basil, oregano, rosemary, garlic, sea salt)
10 -12 ounces pepperoncini peppers, with the juice (remove stems & slice thin or chop)
10 ounces beef broth (1 can or Lipton onion mushroom soup mix with water is great too!)
12 ounces beer (1 can or bottled beer -not Lite)

Steps:

I use venison of course, but you can use 4 lbs boneless beef roast as well.
Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
Shred meat periodically to maximize flavor, otherwise shred prior to serving.
Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
Excellent for buffet style dinners. Delish!

Nutrition Facts : Calories 48.1, Fat 0.6, Cholesterol 0.5, Sodium 1310.9, Carbohydrate 5.5, Fiber 0.9, Sugar 1.7, Protein 2.1

ITALIAN VENISON

Italian Venison image

Italian venison is my take on a recipe I found using beef. It is convenient and delicious. Can serve on sub rolls.

Provided by Z5370

Categories Deer

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs venison chuck roast
bottled Italian salad dressing
1/4 cup soy sauce
4 garlic cloves, sliced
1 large onion, sliced thinly

Steps:

Place chuck roast in crock pot.
Pour bottled dressing, and remaining ingredients over top. The roast needs to be covered. I sometimes slice the roast in two pieces to make it easier to cover.
Cook on low 8 to 10 hours. Take meat out of crock pot and shred with fork.
Put meat back in crock and stir.
Serve on sub rolls or hamburger buns.
This is also a good low carb dish just skip the buns. I eat this on low carb tortillas.

Nutrition Facts : Calories 20.7, Sodium 671.4, Carbohydrate 3.9, Fiber 0.5, Sugar 1.3, Protein 1.6

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