12 June, 2008

Cooking with Venison

As promised two recipes using venison. I multi task, so if you aren't good at doing two things at once, or are new to the kitchen, you might want to do some prep work. Do all of your chopping and measuring first; just line it all up on the counter and things will go smoother. Have fun and I hope you enjoy these dishes. :)

This first one is based on a recipe in "Nourishing Traditions", I adapted it do to what I had on hand.

Venison Stuffer Peppers
4 green peppers
1 pound ground venison
1 small onion
1/4 pasta sauce (tomato paste was called for, and this is what I had)
1/2 cup beef stock (you may need more if u you use tomato paste)
1 cup of brown rice
spices and herbs to taste (I used basic green herbs and a pinch of cinnamon)
olive oil
grated Parmesan cheese

Set rice to cook, per directions on the package, and preheat the oven to 350F. After, start by browning the meat in your trusty skillet, using the olive oil and add desired herbs and spices. While this is going on chop up your onion. Once the meat is ready pushed it to the perimeter of your skillet, you may need to remove it if your skillet is small. Then add a touch more olive oil and put the onions in the center. While they caramelize carefully cut the peppers, I chose to cut them in half, from top to bottom, so they would cook quicker. Greased a Pyrex dish, 9x12, with olive oil and place the peppers in. Once the onions are ready stir them in with the meat and add the tomato sauce, beef stock and rice. Once combined carefully scoop it into the peppers, cover in graded cheese and bake. The baking took about 30 minutes. I server this with a chopped salad.

Onto the next recipe... This time I was basically just trying to clean out the fringe, so feel free to substitute for what you have. Or just get creative.

Venison Chili
1 pound ground venison
1 red pepper, 1 yellow pepper
3 carrots
1 small onion
1 can kidney beans
3 table spoons olive oil
spices and herbs to taste (I used cumin, chili powder and garlic powder)
1/4 red wine vinegar
1/2 beef stock
1/2 cup tomato sauce

Plug in your slow cooker, or put your stock pot on low. Put olive oil and meat in pot and turn it on. Chop peppers, carrots and onions into smallish pieces, and add them to the pot. Add kidney beans, vinegar, beef stock and tomato sauce. Spice to taste; I eye ball it when I add the meat and then go back once it is all cooked and sample. I usually end up adding more spice at the end. I served this with toasted tortillas, just brush them with olive oil and place them on a baking sheet in the oven on low. You may need to experiment with it.

Well that is all for now. There will be more coming. Tomorrow is my last day of work; I'll be on sick leave the rest of the summer, while I heal my body and soul.

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