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Venison, Onion and Pepper Saute recipe

Venison, Onion and Pepper Saute recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

A simple, yet delectable dish made out of game. Enjoy with rice, pasta or potatoes.

18 people made this

IngredientsMakes: 4

  • 2 1/2 tablespoons beef stock
  • 2 1/2 tablespoons dry sherry
  • 4 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 450g lean venison, cut into thin strips
  • 1 teaspoon curing salt
  • 2 teaspoons steak seasoning
  • 1 onion, halved and sliced
  • 3 peppers, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 tablespoon cornflour

MethodPrep:15min ›Cook:15min ›Extra time:2hr marinating › Ready in:2hr30min

  1. In a medium bowl, stir together the beef stock, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
  2. Heat one tablespoon of oil in a large frying pan over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the frying pan, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
  3. Heat the remaining tablespoon of oil in the same frying pan over medium-high heat. Add the onion and pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
  4. Dissolve the cornflour in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the frying pan. Bring to the boil, then simmer over medium heat for a minute. Stir in the cornflour slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the frying pan and stir until coated with the sauce. Transfer to a serving dish.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (23)

by Barbara Z.

Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients.-20 Nov 2008

by Cyndi Smiley Castle

This was a great way to cook venison - I omitted the curing salt as I did not have any and didn't think it would need it.-08 Oct 2008

by bub6958

This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall, a very good recipe that I will use again.-16 Nov 2008


Venison Stuffed Peppers Recipe

Need to shake up your Taco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It’s a great way to experiment without giving up the best part—the venison taco meat. Be sure to double the batch because they’re excellent as leftovers served with an egg on top.

If you want to simplify this recipe, forget the spice list and pick up a jar of our Chupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.


Venison, Onion and Pepper Saute recipe - Recipes

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Venison World® Axis Steak Recipes
Round Steak or Tenderloin Steaks

Welcome to the gourmet world of the Venison World® Axis Steak! The Axis is a deer native to India but at home now on Texas ranges. Concho County, the home of Venison World®, has the largest concentration of Axis deer raised for venison production. The Axis grazes on native grasses, unlike the Whitetail which prefers weeds and leaves, and thus the Axis never has a gamy taste. Most folks compare the taste of Axis meat to fine veal.

The Axis Steak you will be cooking has .2% fat. Legally, we can call it "fat free". Yet this fine meat is 22.9% protein and .2% fiber for a natural, healthy diet. Use Venison World® Axis Venison in any favorite beef or veal recipe by simply allowing less cooking time for dry cooking because the Axis is so lean. Less cooking time is not so important in moist cooking in water,wine, soups, and stews.

Pan-Fried Axis Steak-Basic Recipe

Thaw Venison World® Axis Round Steak or Tenderloin in origional, unopened plastic packaging. When ready to cook, remove plastic, rinse venison quickly under cool water, and pat dry with a paper towel. If desired, cut Round Steak into 3.5-4 ounce serving portions.

In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.

    Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.

Axis on the Outdoor Grill

Grill Recipe 1
Season Venison World® Axis Steak with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.

Marinade
Salt
Coarse, Ground Black Pepper
Green Onion Tops or Dried Chives
Worchestershire Sauce to cover
Sauce
(Boil together)
1 Cup Butter
1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worchestershire Sauce
2 Diced Jalapeno Peppers

Marinate Venison World® Axis Steaks for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Venison World® Steaks from Marinade. Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.

Chicken Fried Venison World® Axis Steaks
Before placing steaks in skillet in Basic Recipe, pat dry again, beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown. Make gravy after steaks have been removed from pan by adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.

Venison World® Axis Steaks in Mustard Sauce
Saute 1/2 finely chopped medium onion or equal shallots in 2 Tablespoons virgin olive oil. When nearly done, add steak to skillet and brown quickly on both sides. Reduce heat, pour in 2/3 cup dry white wine. Cover and simmer for ten minutes. Turn steaks at five minute mark. Remove meat and keep warm. Boil cooking juices until about 3 Tablespoons left in pan. Add 6 Tablespoons heavy cream, 2 Tablespoons strong mustard, salt and pepper. Boil over high heat one minute until thick. Pour over meat and serve immediately.

Venison World® Axis, Cream, and Noodles
Pan-fry Venison World® Axis steaks as in Basic Recipe. Set aside on warm tray. Saute in butter or margarine, 5-8 sliced mushrooms, 1/2 diced medium onion, and 2 cloves crushed garlic. Add 1/2 teaspoon curry powder, 1 teaspoon Kitchen Bouquet. Saute until onions are clear. Reduce heat and add 1/2 cup heavy whipping cream. Stir until thickened. If desired, add 1 teaspoon Red Current Jelly, Jalapeno Jelly, or Mint Jelly. Serve steaks with cooked wide noodles. Pour sauce over top of meat.

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1 Cup carrots, peeled and small dice

1LB ground venison or bear

1 Cup venison or beef stock

1 Cup canned crushed tomatoes (make sure the tomatoes have no herbs added)

  1. In large pot over medium heat sweat onion, celery and carrot
  2. Cook for approximately 20 minutes. Do not brown. Add a pinch of salt to vegetables
  3. Add ground meat and break up to very small, pieces
  4. Once meat is cooked add a couple pinches more salt
  5. Add wine and reduce by ¾
  6. Add stock, crushed tomatoes, milk and sugar
  7. Bring to a boil and reduce to a very low simmer
  8. Simmer for about 20-30 minutes stirring every couple minutes until very thick
  9. Add basil and stir
  1. Cook fettuccine a couple minutes less than what the box tells you
  2. Strain pasta and reserve ½ cup of the cooking water
  3. Add pasta cooking water to large pan and bring to a simmer
  4. Add pasta
  5. Add all of the ragu and warm through
  6. Place pasta on plate and garnish with a good amount of parmesan cheese

Bacon Wrapped Venison Polish Sausage with Peppers and Onions

Summer is the time for grilled brats and sausages. Whether you make your own, or have them made at a processor, venison sausages are perfect for this recipe. While plain grilled sausage is good, it doesn’t take much effort to really kick them up a notch.

This recipe includes bell peppers, onions, and bacon, all good things and the perfect accompaniment to any hot dog or sausage. Start by sautéing the onions and peppers together in a bit of butter or olive oil, then pour in a bottle of your favorite beer. Toss the sausages or hot dogs into the pot and let the beer slowly braise them until they are cooked through.

Wrap each sausage in a slice of bacon. Then grill them until the bacon is crisp. Top with the beer braised onions and peppers and you have a dog that anyone will enjoy. Summertime on a bun.

Ingredients

  • 1 pack of venison polish sausage, brats or hot dogs
  • 2 bell peppers, sliced
  • 2 sweet onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt
  • 1 beer
  • Bacon, one slice per sausage
  • Toothpicks to secure the bacon, two per sausage

Cooking Instructions

Add butter and olive oil to a large pot and heat over medium-high until the butter is melted and bubbling. Add the onions and peppers to the pot and salt well. Sauté for five to 10 minutes until the onions and peppers soften. Pour in the beer and add the sausages to the pot. Cover with a lid, reduce heat, and simmer for 10 minutes.

Remove the lid and move the sausages to a plate. With the lid off, turn the heat back up to a fast simmer and let the beer reduce to form a thick sauce.

While the onions and peppers simmer, wrap each sausage in a slice of bacon, securing each end with a toothpick. Grill over medium coals until the bacon is crisp and brown, about five to 10 minutes depending on heat. Be careful not to let the bacon grease cause a flair up to burn your sausages.

Once the bacon is done, place the sausages on a good bun and top with braised onions and peppers. Enjoy.

Share your recipes at #Timber2Table

Have a recipe you would like to suggest as a feature? Email us and let us know!


5 Wild Game Chefs and Their Favorite Venison Burger Recipes

The Smoked Venison Chorizo Burger
What makes this recipe stand out is the amazing flavors you’ll get from the low and slow approach on the grill. As a barbeque expert, Chad brings a unique perspective to preparing wild game burgers.

Ingredients

  • 1 ½ lbs. ground venison
  • 6 ounces ground chorizo
  • 2 ounces Traeger Big Game Rub
  • 4 large egg yolks
  • 1 tbsp. Worcestershire sauce
  • 4 slices smoked gouda cheese
  • 4 brioche burger buns
  • 4 ounces grilled onions
  • 4 ounces grilled mushrooms
  • Spicy brown mustard
  • Mayonnaise

Combine venison, chorizo, Traeger Big Game Rub, egg yolks, and Worcestershire sauce with your hands. Divvy the mixture into four patties.

Set your Traeger to 275 degrees. Cook the burgers for 15 minutes on one side, then flip and cook for 15 minutes on the other side. For the last 3 minutes, place cheese on the patties.

Serve the burgers on toasted buns with mustard, mayo, grilled onions, and grilled mushrooms.

2 | Hank Shaw | Author of Buck, Buck, Moose

The Venison Bacon Burger
This recipe goes heavy on bacon and light on toppings. As Hank says, “let your burger freak flag fly” and use whatever vegetables and condiments you want, while focusing on the technique and grind.

Ingredients

  • 1 ½ lbs. venison
  • ½ lb. chopped bacon
  • Salt
  • Freshly ground pepper
  • 3 tbsp. butter, lard, or vegetable oil
  • 1 large onion
  • Burger buns
  • Lettuce, arugula, sorrel or spinach
  • Tomato or fire-roasted peppers
  • Slices of cheese
  • Condiment of choice

Directions
Grind the meat and bacon while cold. For grilled burgers, do 2/3 of the mix with a fine grind and 1/3 with a coarse grind.

Make about five patties that are ½- to 1-inch thick. Form them with only as much force as needed, you want them to hold together only loosely. Press your thumb into the center of each patty to prevent the burgers from turning spherical while cooking.

Cook thinly sliced onions in a frying pan until done (to your liking).

Put the burgers on a hot grill. Grill them for about 3 to 5 minutes per side with the grill cover open. Only add salt right before you cook them, but you won’t need much because of the bacon.

After the first flip, put freshly ground black pepper on the burgers with some onion. In the last 90 seconds, place cheese on top of the onion.

When finished, set on a plate to rest for 5 minutes before serving.

3 | Jenna Taylor | Chef at Southern Whitetail Outfitters

The Korean Barbecue Venison Burger
Jenna is the owner and cook at Southern Whitetail Outfitters, where her gourmet wild game meals are always the talk of camp. This exciting burger recipe is no exception, with tons of flavor and style.

Ingredients

  • 1 ½ lbs. ground venison
  • ½ cup panko
  • 1 tbsp. minced garlic
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp grated ginger
  • 4 hamburger buns
  • 4 slices of swiss cheese
  • Medium red onion, sliced
  • Portobello mushrooms, sliced
  • 2 tbsp. butter
  • Green onions
  • Sesame seeds
  • ½ cup soy sauce
  • 2 tbsp. sesame oil
  • ¼ cup brown sugar
  • 2 tsp grated ginger
  • 1 tbsp. minced garlic
  • Corn starch

Directions
Mix ground beef, panko, garlic, soy sauce, sesame oil, ginger, salt and pepper. Form into four patties. Set on metal tray lined with wax or parchment paper. Refrigerate for one hour.

Prepare sauce. On medium-high heat, mix all ingredients together. Let it begin to boil, then turn to low and simmer. Whisk in corn starch. Simmer for about 10 minutes. Set aside.

Melt the butter in a large cast iron skillet on medium-high heat. Sauté mushrooms and red onions. Set aside.

In the same cast iron, cook your burgers. You can also cook the burgers on a grill — the cast iron just allows the burger to cook in the juices. Cook burgers 4-6 minutes on each side for medium rare. Remove burgers from pan. Glaze burgers with Korean BBQ sauce.

Using the same cast iron, toast the buns.

Place burger on bun. Top with swiss cheese, onion and mushroom. Garnish with green onions and sesame seeds.


Venison Roast Recipe

Your family will enjoy the crock pot venison roast recipe. We love it so much that we have it at least once a week in the winter.

You may also use elk or moose instead of venison.  Try my venison roast rub below.

SLOW COOKER VENISON ROAST 


Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours or until meat falls apart.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

If you don't have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.

Here's a recipe to rub on the roast that makes it so flavorful.  Don't worry about all the salt - that's what gives it a beautiful taste.

VENISON ROAST RUB RECIPE

8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.

Marinade
1 bottle red wine (burgundy)
2 garlic cloves
1 bay leaf
sprigs of rosemary
2 crushed juniper berries
2 carrots
1 onion
1 tsp black peppercorns
4 TBS olive oil

Sauce
1/2 cup port wine
1 TBS red currant jelly
gravy from venison
1 TBS flour
1 TBS butter

For marinade, slice and peel the onion and carrots, then simmer gently in olive oil - but do not brown.  Put into a glass bowl (not metal), and add wine and the balance of the marinade ingredients.  Marinate the venison for 2 days, turning several times a day so that all surfaces are coated with marinade.  Remove from the marinade and dry roast with paper towels.

Combine butter and olive oil in a large heavy skillet with a lid and when hot add the diced bacon.  Fry until crisp.  Add the venison and brown on all sides remove from skillet and place in a roasting pan. 

Continue to simmer marinade until reduced to half the amount.  Strain and pour over venison.  Season with salt and pepper to taste.  Bake at 325 degrees, covered, 30 minutes per pound (5 lb x 30 = 150 minutes or 2-1/2 hours).

For sauce, strain juice from pan and simmer on stove top until reduced by half.  Mix butter with the flour and add to the sauce to thicken.  Stir well and add wine and jelly, mixing well.  Serve.

Venison is so delicious with served with cranberry or blueberry sauce.  Try it, you will love it.

VENISON ROAST WITH NOODLES

3 to 4 lb venison roast
2 onions, sliced
1 garlic clove, minced
1 cup beef broth (or water)
bacon drippings or vegetable oil
2 TBS white vinegar
1 TBS brown sugar
1 tsp salt
pepper to taste
3 TBS ketchup
1/2 cup raisins (optional)
cooked noodles

In a large dutch oven, heat the bacon drippings or oil and brown the roast on all sides.  Add the sliced onion and garlic and saute to light brown in color.  Add the beef broth and bay leaves.  Cover and cook on low heat for 1 hour.

Add vinegar and brown sugar.  Continue to cook over low heat for 1 more hour.  Add salt, pepper, ketchup and raisins.  Cook over low heat for 30 minutes or until tender.

Serve on a platter with buttered noodles.  Pour sauce from roast over noodles.

Season roast with salt and pepper to taste.  Brown roast in bacon drippings along with the minced garlic in a oven proof pan or cast iron skillet.  Drain fat and add the water.  Bring to a boil and transfer to a 350 degree oven.  Bake for 3 hours or until tender.

Remove meat from skillet and add the remaining ingredients to the juices.  Return to oven and bake 1 more hour or until thickened.  Slice roast thinly or shred with two forks.  Add the meat to the sauce and bake for 30 minutes.  Serve on buns with french fries

Better Than Bouillon Beef Base (sold in a jar by the bouillon cubes)
16 oz jar Pepperoncini peppers

You will need to fill your crock pot 1/2 full of water (this is for the broth) and add 1 heaping tablespoon of the Better Than Bouillon Beef Base to the water. Mix well and taste it. If it is watered down, add some more of the beef base.

Add the entire jar of peppers to the broth and give it a quick stir or two. Carefully add the venison roast and finally measure out two servings of the homemade Italian Salad Dressing mix and sprinkle over the roast and in the broth.
Cook on high for 6-8 hours or until the roast is falling apart. I place the roast on a platter and shred it with a fork and put back in the broth.

saute green peppers and onions
hoagie buns
mozzarella cheese, (or your favorite cheese for melting) shredded

Toast the buns if you wish in the oven and dunk the bottom half of the top bun in the broth. Fill with the shredded meat, add the sauteed peppers and onion and top with cheese. Place under a broiler until the cheese is melted. Is your mouth watering now? It should be.

Homemade Italian Salad Dressing Mix

1-1/2 tsp homemade garlic powder
1 TBS homemade onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.


**If you want to make dressing for a salad, mix the following together:

1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (recipe above)


Smothered Venison Steaks with Mushrooms, Onions & Gravy

This dish has been a household favorite of ours for years. It’s comfort food that sticks to your ribs and on a cold winter day can really warm you up and feed your soul. If you’re trying to introduce new family and friends to venison, it’s a great way to ease them in, or to just #CelebratetheHunt with buddies at camp. You can also customize this recipe if you have picky eaters. It’s all about the process of tenderizing your steaks, seasoning them with great, but subtle flavor, pan frying them, and finally covering your meat with gravy. What’s not to like about that?

A key part to this recipe is “cubing” your steaks. If you do not have a cuber tool, this can also be done with a knife by making shallow cuts ¼ inch wide cuts in one direction, and then again in the opposite direction, creating little ¼ inch cubes. This helps tenderize the meat and makes for a great bite!

Chef’s tip: When everything is on the stove, take your time. Keep a close eye on the heat and adjust as needed. You want some color to your onions, mushrooms, and your steaks, but be careful not to burn them.

Searing the cubed venison

When you’re searing the venison, keep in mind that this step is intended to seal in flavor, not to fully cook the meat. They’ll fully cook in the oven later, so just focus on browning both sides.

Gravy and vegetables mixed with venison

This dish has been a staple in our family for a long time. I hope you enjoy this dish as much as we do!

Follow me @wildgamecook for more Legendary Recipes.

Ingredients

– 1lb. to 1.5 lb.’s of venison steaks (cubed)
– 8 oz. package of sliced or chopped mushrooms (white button or baby portabellas)
– 1 Medium yellow onion (chopped)
– 1 12 oz. can of brown gravy (I like to use Heinz mushroom gravy)
– 1 tbsp. of Garlic minced
– Favorite seasoning/rub (I prefer RELOAD “Fully Loaded”)
– Salt and pepper
– ⅓ cup flour
– ¼ cup cornstarch
– 2-3 tbsp. of butter
– 2-3 tbsp. of canola oil
– 2 tbsp. of chopped chives or chopped Parsley (optional)

Directions

1. Preheat oven to 300°.
2. “Cube” your meat by creating shallow ¼ inch cuts in one direction, and then again in the opposite direction, creating little ¼ inch cubes.
3. Season venison steaks using your favorite seasoning or rub.
4. Preheat a 12” cast iron (or any oven safe) skillet to med-high heat.
5. Place flour, cornstarch, and touch of salt and pepper into large Ziploc bag and shake to mix it all up.
6. Put steaks individually into the bag and give it a shake to ensure good coverage. Remove each steak from bag and place onto a plate. Repeat this process until all your meat is prepped.
7. Allow the steaks to sit at room temperature for at least 10 minutes to help the flour stick.

Cooking:
1. Place butter and onion in the pre-heated skillet. Reduce heat to medium and sauté until transparent, stirring often.
2. Add mushrooms and season the mixture lightly with salt & pepper and stir. Allow onions and mushrooms to sweat and caramelize, adding more butter as needed.
3. Stir in minced garlic. After a minute, move everything to the far edges of the pan or remove it and save it for later.
4. Return skillet to medium-high heat and add 2-3 tbsp of canola oil to the middle of the skillet. Sear steaks on each side for 3-4 min (repeat until all steaks have been seared)
5. Top with can of gravy, making sure a majority of each steak is covered and place uncovered skillet in oven for 10mins.
6. Remove skillet from oven and add chopped chives or parsley (optional). Serve it up with some mashed potatoes and green beans, and you’re good to go!


Venison Skillet Recipe

Ingredients

  • 1.5 lb ground venison
  • 16 oz frozen stir fry vegetables (fresh chopped vegetables are ok)
  • medium onion, chopped
  • 14.5 oz. diced tomatoes, not drained
  • 2 cups egg noodles
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper

Directions

  1. Saute venison with onions and spices until browned. There shouldn't be any grease as venison is quite lean, but if there is drain excess.
  2. Cook egg noodles according to packaging, drain water.
  3. Add frozen vegetables and diced tomatoes to venison. Cover and simmer 15 minutes or until vegetables are soft.
  4. Add egg noodles, stir to combine. Cover and simmer another 10 minutes.
  5. Serve and enjoy.

Whether you needed to know how to cook deer meat in a skillet or even wanted a few venison burger casserole recipes, our venison burger meat recipes will not disappoint. Make this into a venison tenderloin cast iron skillet by using sliced filet tenderloin instead of ground venison. Make this into venison backstrap recipe cast iron skillet by adding sliced venison backstrap instead of ground venison. We hope that you are inspired by this V enison ​S​ killet ​R​ ecipe. Happy cooking!


Venison Scallope With Speck, Sweet Onions And Potatoes

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden-brown, about 8 to 10 minutes. Add 1 cup Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside.

Season venison with salt and pepper and dredge in seasoned flour. In a clean 12- to 14-inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden-brown on one side. Turn and cook 1 minute on other side and remove to warm plate.

Add potatoes to the pan and cook until light-brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5743)



Comments:

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