VENISON OR BEEF SHEPHERD'S PIE
Make and share this Venison or Beef Shepherd's Pie recipe from Food.com.
Provided by elterdavid
Categories One Dish Meal
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and onions, salt and pepper to taste.
- Combine with beans and soup.
- Put in 2 quart casserole sprayed with Pam.
- Cook potatoes, mash with milk and egg.
- (Sometimes I use Bob Evans Mashed Potatoes which comes in several flavors, garlic is good.).
- Spread over meat.
- Top with cheese.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 1093.1, Fat 29.8, SaturatedFat 14.9, Cholesterol 304.3, Sodium 1016.7, Carbohydrate 133.4, Fiber 20, Sugar 25.8, Protein 77.2
VENISON STEAK WITH PEPPERS AND ONIONS
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.
Provided by Barbara Z.
Categories Meat and Poultry Recipes Game Meats Venison
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the beef broth, 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.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, 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.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell 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.
- Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g
VENISON PATE
Provided by Food Network
Categories appetizer
Time P1DT2h15m
Yield 15 servings, roughly 2 ounces each
Number Of Ingredients 19
Steps:
- The night before, use 4 cups milk to soak the butchered livers.
- In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
- Drain, dry, salt and pepper the livers.
- Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
- Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside.
- Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
- In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
- Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
- Adjust seasoning as necessary.
- Preheat the oven to 325 degrees F.
- Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil.
- Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour.
- Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
- Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
VENISON OR BEEF PIE
Make and share this Venison or Beef Pie recipe from Food.com.
Provided by Mysterygirl
Categories Savory Pies
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook meat, onions, carrots and spices in broth.
- If the mixture is a bit thin, use the thickening agent of your choice.
- Put into pie, cover and bake for 40-45 minutes.
- Note:.
- 4 lbs meat.
- 5 lbs carrots.
- 5 large onions.
- Makes 8 pies although you could use more meat.
Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 4.2, Cholesterol 23.8, Sodium 275.6, Carbohydrate 26, Fiber 1.8, Sugar 2.2, Protein 9.7
VENISON TENDERLOIN BITES
My husband loves venison, and I'm always trying to come up with creative things to do with it. This is by far one of his favorite dishes.
Provided by reneebiscoe
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
- Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
- Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.
Nutrition Facts : Calories 478.5 calories, Carbohydrate 34.4 g, Cholesterol 96.6 mg, Fat 22.6 g, Fiber 3.7 g, Protein 34.5 g, SaturatedFat 5.7 g, Sodium 541.2 mg, Sugar 3.2 g
VENISON PIE
Make and share this Venison Pie recipe from Food.com.
Provided by queenbeatrice
Categories Savory Pies
Time 2h30m
Yield 4 portions, 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.
Nutrition Facts : Calories 754.2, Fat 25.9, SaturatedFat 7.2, Cholesterol 252.2, Sodium 460.5, Carbohydrate 71.6, Fiber 9.3, Sugar 15.4, Protein 51.5
VENISON POT PIE
Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.
Provided by nick_atnite
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
- Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
- Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
- Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
- Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
- Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g
VENISON AND WILD MUSHROOM PIE
From The Telegraph - Monday 02 December 2013 Plan to make this soon as I just finished packaging 1/2 a lovely young buck generously shared with us. I may bulk up the filling with additional dried cepes, morels and black trumpets I have on hand. The presentation with the perpendicular skewers coming out at the top warrants a special dish and the skewers with brass critter handles! Marinate for a day so start ahead of time.
Provided by Busters friend
Categories Pot Pie
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the venison in the wine, carrots, onion, bay leaf and juniper for 24 hours.
- Preheat oven to 180C/gas mark 4 Remove the meat from the marinade (reserve the marinade). Melt the butter in a large, heavy-bottomed saucepan, add the drained venison and gently brown. Add the sliced onion, thyme and sugar, reduce the heat and continue to cook slowly until the onion pieces are soft.
- Add the flour and tomato paste and cook for a couple of minutes. Next add the reserved marinade and stir while slowly adding the stock. Bring to the boil and simmer until the venison is cooked and falling apart, and the sauce is well reduced - 20-25 minutes. Stir in the mushrooms and check the seasoning.
- Place the venison mixture in the bottom of the pie dish and allow it to cool. Then top it with the puff pastry, cutting off the excess to leave a 1cm overhang. (A pair of skewers inserted crossways into the pastry will keep it from sagging.) Brush with the egg yolk and bake for 15 to 20 minutes until the pastry is crisp and golden and the filling is hot. Serve with braised red cabbage and winter salad leaves.
Nutrition Facts : Calories 608.2, Fat 31.4, SaturatedFat 10, Cholesterol 150.2, Sodium 286.6, Carbohydrate 40.8, Fiber 2.6, Sugar 6.3, Protein 33
VENISON BARBEQUE
Venison steaks, barbecued in italian dressing
Provided by LABATTER
Categories Meat and Poultry Recipes Game Meats Venison
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
- Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 5.8 g, Cholesterol 96.5 mg, Fat 18.4 g, Protein 26.3 g, SaturatedFat 3.6 g, Sodium 972.4 mg, Sugar 4.6 g
VENISON POT PIE
I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.
Provided by kadiprimo
Categories Pot Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1) Preheat oven to 400°F Lightly grease a 9-inch deep pie dish.
- 2) Season venison with salt and pepper. Roll in flour to coat.
- 3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.
- 4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.
Nutrition Facts : Calories 464.4, Fat 20, SaturatedFat 7.1, Cholesterol 42.5, Sodium 613.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.8, Protein 36.9
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