Showing posts with label Venison. Show all posts
Showing posts with label Venison. Show all posts
Venison Loin Cream Cheese Rolls
A few days ago, we had a venison roast for dinner. I wrapped it in bacon, poured some red wine over it and baked it low for about two hours. Tonight, I wanted to use the leftovers and this is what I came up with. It was tasty!
Ingredients
1/2 c. cream cheese
1 tsp. garlic powder
1/2 tsp. unrefined salt
handful parsley
Thinly sliced, cooked venison roast - about 1.5 lbs
Instructions
Blend all the ingredients except meat together in a bowl. Place a dollop on each slice of meat and roll it up. Place the rolls in a baking dish and bake at 350 degrees until warm, about 15-20 minutes. Serve hot.
Ingredients
1/2 c. cream cheese
1 tsp. garlic powder
1/2 tsp. unrefined salt
handful parsley
Thinly sliced, cooked venison roast - about 1.5 lbs
Instructions
Blend all the ingredients except meat together in a bowl. Place a dollop on each slice of meat and roll it up. Place the rolls in a baking dish and bake at 350 degrees until warm, about 15-20 minutes. Serve hot.
Venison Loin
Ingredients:
3 venison loins
1 1/2 cups red wine, split 3/4 and 3/4
3 fresh pressed garlic cloves
juice of 1 orange, split in half
zest of 1 orange, split in half
olive oil or butter
salt
Instructions:
3 venison loins
1 1/2 cups red wine, split 3/4 and 3/4
3 fresh pressed garlic cloves
juice of 1 orange, split in half
zest of 1 orange, split in half
olive oil or butter
salt
Instructions:
- Rinse and pat dry venison loins. Set aside.
- In a small stainless steel bowl, gently blend 3/4 cup of red wine, garlic, half the orange juice and zest in a small stainless steel bowl.
Marinate at room temp for 3-4 hours or overnight in refrigerator.
Remove loins from bowl.- In a hot pain, place a few tablespoons of olive oil or butter. Place loins in pan and sear outsides. Reduce heat to low and cook to desired doneness. If necessary, raise heat to crisp outsides, if desired.
- Serve while hot.
Large Pot O' Chili
2 lbs. ground beef or ground venison or ground pork, or any combination thereof
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
1 large can tomato or vegetable juice
1 large can diced tomatoes with juice
2 cans chili beans
chili powder, garlic/garlic powder, salt, pepper, to taste
(hot sauce and/or red pepper flakes and/or cayenne, if desired, to taste)
2 green peppers, diced finely
2 onions, diced finely
1 package crispy cooked bacon
Let the chili cook ALL day - maybe even the day before. For parties, I like to make a double batch in my large stock pot, put some in my crock pot and refilled it as needed (the chili was pre-warmed in the stock pot on the stove). Serve with topping options for cheddar cheese, sour cream, hot sauce, black olives and salt and pepper.
Spice-Rubbed, Slow-Cooked Beef Roast (works great for pork and venison, too)
(This recipe works great for pork and venison, too.)
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
Deer Meat Marinade
(This marinade works well for 1-2 loins)
1/4 c. soy sauce or coconut aminos
2 Tablespoons olive oil
2 T. honey
1 clove garlic, minced 1/2 tsp ground ginger
1 T. vinegar (any will do, but I think my mom uses wine or cider)
Marinate a minimum of 1 hour; remove from juices to cook.
1/4 c. soy sauce or coconut aminos
2 Tablespoons olive oil
2 T. honey
1 clove garlic, minced 1/2 tsp ground ginger
1 T. vinegar (any will do, but I think my mom uses wine or cider)
Marinate a minimum of 1 hour; remove from juices to cook.
Subscribe to:
Posts (Atom)