Tag: Venison

Hot Pot

Hot pot is a very popular dish all across Asia. It includes making a tasty, and sometimes spicy, broth and cooking prepared items in the boiling broth. Hot pot is eaten usually in a group, it does take a while to eat, and does take a good amount of prep time, but hot pot makes great food and a fun experience. First you need a good broth/stock. You can make your own by simmering bones for 4-6 hours, or you can used pre-made broth/stock, either way works. You’ll need some veggies, usually whatever you have. I highly recommend potatoes because they were very good. Mushrooms are a classic addition, and so is cabbage or bok choy. A thin sliced meat is a classic additions, and some bacon cut into thirds provided that. We also had hot pot the next night and was able to cook 1/2 inch strips of venison too! Frozen dumplings aren’t as common, but taste great in the hot pot, and to serve, having one or two varieties of dipping sauce was very nice. The spread above was enough food for 8 servings.

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What You’ll Need

Broth

  • 1/4 Finely Diced Onion
  • 1/4 Cup Diced Pork Belly
  • 8 Cups Broth/Stock of Choice
    • I made 8 cups of pork stock, then added 2 chicken Bouillons and a sazon goya MSG Packet
  • 2 Garlic Cloves Finely Minced
  • 1/2 Tbsp Ginger Paste

Dipping Sauce

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Fish Sauce

Other Ingredients

  • Peeled and Thin Sliced Potatoes
  • Spinach
  • Sliced Carrots
  • 1 Inch Celery Sticks
  • 1 Can Sliced Water Chestnuts, Strained
  • 1/2 Cup Diced Cabbage
  • 1/4 Cup Diced Bell Peppers
  • 8 Oz Sliced Mushrooms
  • 8 Frozen Dumplings
  • 1 lb Bacon Cut into Thirds
  • Packets of Ramen Noodles, For Just the Noodles

Equipment

  • Serving Plated and Bowls
  • Small Bowls for Dipping Sauce
  • A Bowl for Each Person
  • Fork/Chop Sticks and Slotted Spoon for Each Person
  • Hot Plate/ Rice Cooker
  • Dutch Oven/ Large Pot for Broth
  • Separate Utensils for Any Raw Meat

Directions

  1. First make a flavorful broth. I started by boiling 10 cups of water with 2 lbs of pork bones for 5 hours. I started the broth by sauteing the onions with the diced pork belly. Once the onions were soft and the pork belly mostly rendered, I strained the broth through a sieve into the pot with the onion. I then added the minced garlic and ginger, and brought that to a boil.

2. Next, mix together the ingredients for the sauce. The measurements above are for one portion, I made two for our meal, but one shared would suffice for 2 people. Place in a small bowl for dipping. Then prep and plate your ingredients. Presentation is important with this meal. Add a hotplate in the middle and add the pot of broth, heat until it is heated thoroughly.

3. Cooking with the hot pot is rather easy. First, always start with the veggies and dumplings. Raw Meat is cooked on their own after, and finally, noodles are eaten at the end. Soft greens like spinach only need 5 seconds before they can be removed. Otherwise, all veggies can be added to the pot and eaten as they are found. Potatoes may take 2-3 minutes to soften before they are soft enough, and same goes for carrots and celery. You can add frozen dumplings at any point, just wait for them to rise to show they are heated enough. Bacon cooks in about 1 minute, and sliced venison was done in 4 minutes. Noodles only take about 2 minutes to be ready. You can eat ingredients straight from the hot pot, or transfer them to your personal bowl before chowing down.

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Garlic Butter Venison Chops with Roasted Butternut Squash

Though butter is usually seen as unhealthy, butter is great at bringing flavor, and oil is important for a healthy diet. I roasted my squash plain and served them as they came out with just a spoon to remove the cooked flesh inside. The chops and pasta were easy to make and were ready with less than 20 minutes of active cooking. In the recipe below, you’ll see I used pre-minced garlic stored in oil. It is important to note that with the quantity given. Garlic stored in oil still has a garlic flavor but it is much weaker than fresh garlic. If you use fresh garlic, 1/2 a clove will be more than enough to get the garlic flavor without scaring off anyone who may have to be around you! I cooked 4 venison chops with this recipe, so there were 4 servings. If you would want to cook 6-8 servings, adjust the recipe accordingly.

Garlic Butter Venison Chops with Roasted Butternut Squash Recipe CardDownload
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What You’ll Need

  • 1 Butternut squash, Quartered and Cleaned
  • 12 oz Egg Noodles
  • 4 Venison Chops
  • 4 Tbsp Butter
  • 2 Tbsp Minced Garlic in Oil, or 1/2 garlic clove, minced
  • Baking Sheet
  • Large Frying Pan
  • Medium Sauce Pan
  • Colander

Directions

  1. Heat oven to 400 F. Score the underside of the squash and place skin side down on a baking sheet. Add salt, honey, or brown sugar as desired. Baked for 60 minutes total.

2. With about 20 minutes left of cooking, fill saucepan 3/4 full with water and place over medium heat. Place the frying pan over medium heat and let heat.

3. With 10 minutes left, add the egg noodles. Stir and cook according to package, about 6-8 minutes. Add about 2 Tbsp oil to the frying pan, then add the chops. Cook 4 minutes on the first side, then flip. After you flip, add the butter until it is mostly melted, then add the garlic. Stir often and continue to cook until the garlic turns golden, or another 4 minutes has passed. Serve Chops and butter over the noodles.

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Steak Fajitas

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Fajitas are delicious and very easy to make. I made these tortillas too, which only took another 20-25 minutes. I halved this recipe and made 8 tortillas instead of making 10, but this recipe makes enough filling for 10 six to eight inch tortillas. This recipe is very easy, and if you wanted to, you could also make this dish without the steak, and it would be just as good. Otherwise the recipe is what I made. My spices are a bit on the weak side, so you might need to reduce the amount of Cumin and Cayenne. This recipe makes 3-5 servings since 2-3 Fajitas is enough to feed one adult.

French Onion Chicken Noodle Casserole Recipe CardDownload
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What You Will Need

  • 1/2 lb Steak, Diced
  • 1 Bell Pepper, Sliced
  • 1 Medium Onion, Sliced
  • 1/2 Cup Salsa
  • 2 tsp Ground Cumin
  • 2 tsp Ground Cayenne
  • 1 Cup Shredded Sharp Cheese
  • 10 Tortillas

Directions

1. First, make your homemade tortillas, if you desire. Then I wiped out the pan and began by adding the steak over a medium heat. Once browned, add 2 Tbsp oil and the pepper and onion. Cook until the the pepper and onion are softened.

2. Add your spices, stir to combine, then add the salsa. Stir until everything is covered and the salsa is hot. Top with the cheese, and stir in. Once stirred, remove from heat and begin plating.

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Venison Stroganoff Over Noodles

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Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.

Venison Stroganoff Over Noodles Recipe CardDownload
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What You Will Need

  • 1/2 lb Cubed Beef/Venison
  • 1/2 Sliced Onion
  • 1 Can Sliced Mushrooms
  • 1 Cup Water with 2 Beef Bouillons
  • 2 Tbsp Worcestershire
  • 1/2 Cup Milk
  • 1/2 Tbsp Corn Starch
  • 1/2 Tbsp White Wine Vinegar
  • 16 Oz Cooked Egg Noodles

Directions

  1. Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.

2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.

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Steaks and Stuffing

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This is just a recipe for a meal I made last week. This was a new stuffing I had never made before. I had heard people usually use broth in their stuffing, so I thought it would be good to make a more healthy stuffing that the one I usually make with only butter. For this recipe, I used a half loaf of Homemade bread. Since homemade bread is so much more dense than normal bread, you’ll want to make sure your store bread is either an artisan thick bread, or that your store bought bread is one the stale side, or you could alternatively make it croutons before using it in this recipe. This stuffing was very good. The broth is very forward, and the spices are very evenly present. The butter adds a bit of fat to the dish and a bit of salt, but season as you like. As for the steaks, I just cooked them by themselves like an ordinary steak. You could add butter after the flip and baste during the final side, but I chose not to. I also added a bit of oil at the beginning of the cooking for the steaks, because I have very lean steaks. I served these steaks with some A1. The steaks were able to serve 2 adults, and the stuffing was enough to serve 3 adults.

Steaks and Stuffing Recipe CardDownload
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What You Will Need

  • 1 Stalk Celery, Diced
  • 1/2 Onion, Diced
  • 1/4 Cup Butter, 1/2 a Stick
  • 1/2 Loaf of Bread, Cut into 1 Inch Cubes
  • 1 Cup Chicken Broth
  • 2 tsp Ground Sage
  • 2 tsp Ground Thyme
  • 2 Steaks, 1 Inch Thick
  • Frying Pan
  • Medium Sauce pan

Directions

1. First, heat saucepan over medium heat. Add butter, celery and onion, and cook until onion is tender. Place Frying pan over medium heat. Add bread, broth, and spices to the stuffing. Reduce heat to low, and stir every 1-2 minutes until all broth is absorbed. Remove from heat once very hot.

2. Once the frying pan is hot, add the steaks. Cook for 4 minutes on the first side, and 3 minutes on the second for medium rare. Remove from heat, plate, and let rest for 5 minutes before enjoying your steak.

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