Ground Venison Food

VENISON TACOS

Steps:

• Place a large saucepan on a medium heat and pour in the vegetable oil.
• Add the chopped red onion and red pepper, cook for 5 minutes until softened.
• Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
• Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
• Place a lid on the saucepan and cook slowly for 45 minutes.
• When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
• Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
• Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.

VENISON BURGERS (+11 EASY GROUND VENISON RECIPES)

Steps:

• Mix the venison with all of the ingredients and form into balls.
• Flatten the balls into patties.
• Cook on the grill, in a cast-iron skillet, or in the oven.

GROUND VENISON CASSEROLE

Steps:

• Chop the root vegetables into roughly bite-sized chunks. Roast the root vegetables together in the oven after coating lightly with about a teaspoon of the oil. Roast with the rosemary and some ground pepper for about 40 minutes at 350°F, or until at a good eating texture.
• While roasting, remove most of the outer paper peel on the garlic, coat lightly with a few drops of the oil, then wrap in foil and roast in the same oven at 350°F for about 30 minutes. Keep both this and the ingredients of the previous step warm.
• In a saute pan, place the rest of the oil and heat to moderate on your range top. Add the mushrooms and the ground venison, being sure to break up chunks and stir often. Add the sauce and seasonings including more ground pepper. You may add the bell pepper here, too; I just simply prefer it al dente.
• Simmer and stir until the mushrooms are cooked and the venison has just turned no longer pink. (You may add more Worcestershire sauce if the mixture is not moist enough enough.)
• Mix into a casserole dish with the roasted garlic - squeeze it so that the garlic pulp comes out, and discard the rest of the head. Mix in the root vegetables, and then the asparagus (broken into bite sized pieces), hearts of palm (sliced crossways) and the bell pepper (de-seeded and chopped) if you not have already added the latter.
• Immediately bake at 350°F for approximately ten minutes, and enjoy.
• If you've prepped this earlier for heating as a casserole later, yes, you'll need to cook this final stage longer.

GROUND VENISON CHILI

Steps:

• In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
• Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
• Top with sour cream and/or shredded cheese.
• Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.