One of my favorites! Venison Backstrap with a whiskey peopercorn sauce Ingredients 1 pound Venison Backstrap Salt & Black Pepper Whiskey Peppercorn Sauce 1 tablespoon Butter 1 small Shallot, Finely Diced 3 Garlic Cloves, Minced or Finely Diced ¼ cup Whiskey 1 tablespoon Crushed Peppercorns ½ cup Beef Broth ½ cup Heavy Cream 1 teaspoon Dijon Mustard For Serving French Fries, For Serving (Optional) Fresh Parsley, To Garnish (Optional) Recipe Directions 1. Remove your backstrap from the fridge and allow it to sit out at room temperature for 20-30 minutes. Trim the backstrap of any silver skin then pat dry using paper towels. Season well with salt and black pepper on both sides. 2. Preheat a cast iron skillet on your stove over medium high heat. Add a small amount of oil into your skillet. Once warmed, place the venison backstrap into the skillet. Allow the backstrap to sit undisturbed for 5 minutes prior to the first flip. Then sear on all remaining sides until cooked to your desired internal temperature. I like to cook until the internal temperature reaches 130-135 degrees. The exact cooking time will depend on how thick your backstrap is. Remove the backstrap to a plate and lightly tent with foil. 3. In the same skillet, reduce heat to medium. Add in butter and once it’s melted, add in shallots and cook until the shallots are soft, about 3 minutes. 4. Add in whiskey and stir until it's reduced by half. 5. Whisk in remaining ingredients and cook for just a few minutes until thickened. 6. After the venison has rested for 5 minutes, remove the foil and slice. Serve with whiskey peppercorn sauce drizzled over top, garnished with fresh parsley. #venison #wildgame
Venison Firecracker Meatballs 🔥 Ingredients Venison Meatballs 1 pound Ground Venison 1/3 cup Panko Breadcrumbs 1 large Egg 1 tablespoon Soy Sauce 1 tablespoon Minced Garlic 1 tablespoon Minced Ginger 1 teaspoon Smoked Paprika 1 teaspoon Onion Powder Salt and Pepper to Taste 1 Green Onion, White Parts, Finely Chopped (Save the Green Parts, to Garnish) Firecracker Meatball Sauce 2/3 cup Buffalo Sauce (Not Hot Sauce) 1/2 cup Honey 1/4 cup Mayo 3 tablespoons Soy Sauce 2 tablespoon Apple Cider Vinegar 1 teaspoon Minced Garlic 1 teaspoon Minced Ginger ¼ teaspoon Smoked Paprika Recipe Directions 1. Preheat your oven to 375 degrees. 2. Line a baking sheet with parchment paper then set aside In a large bowl, add in the ingredients for the venison meatballs and mix until the ingredients are well combined, avoiding overmixing. 3. Roll into equal sized meatball using an ice cream scooper and place onto the prepared baking sheet. Bake for 18-25 minutes, until cooked through. If your ground venison is mixed with pork, make sure they are cooked to 165 degrees. If no pork is added, you can cook until the internal temperature reaches 160 degrees. 4. While the meatballs are cooking, make the sauce. Heat a large skillet or saucepan over low heat. I like to use a skillet big enough to add the meatballs to to toss the sauce in but you can also pour the sauce over the meatballs you serve. To your preheated saucepan, add in sauce ingredients and mix well. Cook for about 5-7 minutes, or until reduced by half, stirring frequently. 5. Once the meatballs are done, toss with the firecracker sauce, and serve, either with toothpicks as an appetizer or over rice with vegetables for dinner. Garnish with green onions. #W#WildGameW#WildGameRecipesV#VenisonVenisonRecipes
Venison cowboy stew! 1 pound Ground Venison 1 tablespoon Chili Powder 1 teaspoon Cumin 1 teaspoon Salt ½ teaspoon Black Pepper 1 lb Kielbasa Sausage, Sliced into ½ inch Rounds 1 Large Yellow Onion, Chopped 4 Garlic Cloves, Minced or Finely Chopped 3 Medium Yukon Gold Potatoes, Cut into ½ Inch Pieces 2 (15.5 ounce) can Kidney Beans, drained and rinsed (or other bean of choice) 1 (28 ounce) can Petite Diced Tomatoes, with Liquid 1 (15 ounce) can Corn, drained 1 (14.5-ounce) can Rotel, with Liquid 2 cups Beef Broth 1 tablespoon Cornstarch mixed with 1 tablespoon Water, To Thicken, If Desired
Venison Breakfast Casserole Ingredients 2 pound Venison Breakfast Sausage 12 large eggs 1 cup Sour Cream ¼ cup Whole Milk 1 small Onion, Diced 1 Green Bell Pepper, Diced 1 Red Bell Pepper, Diced 2 cups Shredded Cheddar Cheese Salt and Pepper, To Taste Quick Venison Breakfast Sausage 2 pounds ground Venison (With added fat) *See Note 1.5 teaspoon Salt 1 teaspoon Dried Parsley 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Fennel ½ teaspoon Dried Sage ½ teaspoon Black Pepper Recipe Directions Preheat your oven to 350 degrees F. Spray a 9x13” dish with cooking spray and set aside. While the oven is preheating, In a large bowl, combine eggs, sour cream milk, 1 ½ cups of the cheese and salt and pepper. Whisk well until combined then set aside Heat a large skillet over medium high heat. Add venison and cook until just browned, breaking it up into small pieces. If you are using the quick venison breakfast sausage recipe, mix in the seasonings as it cooks. Remove from the skillet and add to the prepared dish, spreading the sausage out evenly. In the same skillet add in diced peppers and onions and saute for 3 minutes, until just softened. Add to the bowl with the egg mixture and whisk until combined. Pour egg mixture into the prepared skillet. Top with remaining cheese and bake for 35-40 minutes or until the edges are set. (It will still have a little jiggle to it). Let it cool for a few minutes before slicing and serving. #Venison #WildGame #VenisonRecipes