VENISON AND BEANS
I haven't actually tried this recipe yet. Found it on the Taste of Home website. Hunting season is fast approaching and I need to find new ways to fix venison.
Provided by ltlmishu
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.
- Stir in remaining ingredients.
- Transfer to a 2-qt. baking dish.
- Cover and bake at 350° for 35-40 minutes or until heated through.
VENISON AND BEANS
"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.
VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.
VENISON AND BEAN BAKE
Make and share this Venison and Bean Bake recipe from Food.com.
Provided by David04
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook onions and ground venison in large covered oven safe pot until meat browns and onions are tender.
- Drain any fat.
- Add beans, brown sugar, sauces and salt. Mix well.
- Bake for 1 hour and serve.
Nutrition Facts : Calories 217.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 47.4, Sodium 548.4, Carbohydrate 25.9, Fiber 5.5, Sugar 9.5, Protein 17.7
VENISON CHILE CON CARNE
Provided by Bobby Flay
Categories main-dish
Time 45m
Yield 10 to 15 servings
Number Of Ingredients 29
Steps:
- First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
- Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.
VENISON AND WHITE BEAN CROSTINI WITH BLACK OLIVE TAPENADE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.
- Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture.
MEXICAN VENISON SKILLET
Ground venison, kidney beans, tomatoes, and corn combine with boxed Spanish Rice mix for a quick one-dish meal with a mild Mexican flavor. It is perfect for kids and folks who are picky about deer meat!
Provided by VTQK
Categories Meat and Poultry Recipes Game Meats Venison
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 38.1 g, Cholesterol 77.5 mg, Fat 11.1 g, Fiber 7.7 g, Protein 23.3 g, SaturatedFat 5.8 g, Sodium 779.6 mg, Sugar 6 g
VENISON SAUSAGES WITH PIQUANT BEANS
Spruce up your staple sausage and beans with this low-fat, filling recipe - try venison sausages for even more flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
- Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.
Nutrition Facts : Calories 358 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 2.6 milligram of sodium
VENISON AND BARBEQUED BEAN BAKE
Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies.
Provided by suzy
Categories Meat and Poultry Recipes Game Meats Venison
Time 17h
Yield 12
Number Of Ingredients 22
Steps:
- Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
- Preheat oven to 350 degrees F (175 degrees C).
- Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
- Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 64.4 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 8.6 g, Protein 26 g, SaturatedFat 2.8 g, Sodium 1173.5 mg, Sugar 36.7 g
VENISON, SAUSAGE, AND BLACK BEAN CHILI
From Cooking Light. September 2008. We have a freezer full of venison every year so this will be a nice variation to our usual line-up of dishes to use it all.
Provided by Little Suzy Homemak
Categories Deer
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove casings from sausage. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add sausage, onion, and garlic to pan; saute 5 minutes or until onion is tender, stirring to crumble sausage.
- Add venison; cook 4 minutes or until venison is browned. Stir in tomato paste; cook 3 minutes, stirring occasionally.
- Add chicken broth and next 5 ingredients (through cumin), scraping pan to loosen browned bits; bring to a boil.
- Cover and reduce heat. Simmer for 1 hour and 15 minutes or until venison is tender.
- Stir in black beans; cook 10 minutes or until thoroughly heated.
- Top each serving with crumbled goat cheese. Serve with jalapeno slices, if desired.
Nutrition Facts : Calories 305.5, Fat 6.3, SaturatedFat 2, Cholesterol 62, Sodium 633.9, Carbohydrate 41.8, Fiber 12.6, Sugar 6.4, Protein 23
SLOW COOKER CURED VENISON AND BEANS
Cured venison and beans with a side of Idahoan Signature™ Russets Mashed Potatoes makes an awesome easy meal with little fuss for the whole family.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 4h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
- Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
Nutrition Facts : Calories 579.1 calories, Carbohydrate 44.9 g, Cholesterol 84.7 mg, Fat 30.2 g, Fiber 7.1 g, Protein 34.7 g, SaturatedFat 10 g, Sodium 2807.5 mg, Sugar 2.1 g
VENISON & KIDNEY BEAN CHILI
Make and share this Venison & Kidney Bean Chili recipe from Food.com.
Provided by adcoxba
Categories Deer
Time 5h
Yield 6-8 bowls
Number Of Ingredients 10
Steps:
- Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
- Add to slow cooker and cook until chili is to the consistency of your liking.
Nutrition Facts : Calories 383.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 126.2, Sodium 415.2, Carbohydrate 25.8, Fiber 7.5, Sugar 8.7, Protein 39.7
VENISON WITH BLACK BEAN CHILI
Make and share this Venison with Black Bean Chili recipe from Food.com.
Provided by David Frazier
Categories Deer
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Wash and pat dry meat dry.
- Mix ingredients together well in a large bowl.
- Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
- Add venison to baggies and add marinade.
- Seal to remove most air, but leave enough so it will shift when turned (at least twice).
- Marinate meat overnight prior to cooking please.
- In a crock-pot, pour in chicken stock and begin heating on high heat.
- In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
- Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
- Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
- Bring to a simmer and cook until reduced by half, 30-35 minutes.
- Add mixture to chicken stock in crock-pot.
- Meanwhile, in large skillet heat oil and fry bacon until it browns.
- Remove bacon-leaving grease behind; add venison, salt and pepper.
- Brown the meat, stirring occasionally, until brown.
- Add crumbled bacon, meat and black beans to mixture in crock-pot.
- Add additional spices if necessary.
- Let simmer on high for about 3 hours.
- Taste for seasoning after about 1 hour.
- Turn heat to low and cook until ready to serve.
- The longer it cooks, the better it gets!
- Enjoy!
Nutrition Facts : Calories 439.7, Fat 19.4, SaturatedFat 6.1, Cholesterol 38.3, Sodium 270.4, Carbohydrate 15.4, Fiber 1.2, Sugar 9.2, Protein 22.5
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