Tag: Venison

Open Faced Venison Sandwich with Gravy

The other night I made open face venison sandwiches with gravy. Though we have 2 pieces on each of our plates, it was so much food even for us that we were only able to finish one each! The bread and gravy really help to stretch the meal and fill your stomach for very little money. We served this meal with a side of fettuccine with butter and herbs from Pasta Sides and canned carrots with butter.

These are the same venison minute steaks I had used before when I made minute steaks with peppers and onions. They are pieces of steak that were sliced on a meat slicer to be about 1/4 of an inch thick. I cooked them in about 2 Tbsp of oil at a low temperature for a longer time to try and tenderize the meat and maybe melt some of the fat. In total I cooked the venison for 15 minutes over medium-low heat, melting in 1 Tbsp of butter at the end then letting it rest for 5 minutes while the pasta finished. Once it was finished, I served it over toast (since I freeze my bread) and smothered them with brown gravy that I had made from a gravy packet. This was a very filling meal that can feed 4 people.

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Sous Vide Venison Chops

Sous vide is a technique that has been growing in popularity among home chefs over the last 2-3 years or so. It is the process of placing a sealed container into a water bath that is holding a consistent temperature thanks to the machine. It is also special because cooking with the sous vide is meant to take a longer time at a lower temperature giving consistent results.
This was my first time using my sous vide on meat. I got my sous vide the Christmas of 2018 on sale on amazon when they were starting to become very popular. I find it incredibly practical and consistent. This being my first time cooking meat with a sous vide, I have some advice. First, don’t add any of the meat’s blood to the bag before you seal it. Blood will come out of the meat itself, and excess blood won’t cook, just pool. And, second, feel free to season before you seal the meat. This time I added no seasoning because I wasn’t sure what I was going to do with the meat at that point, but it would have been better to at least add butter, since it came out of the bag and out of the skillet with a strong gamey smell. It had no gamey flavor though and was cooked to an absolutely perfect medium rare. It was like butter, and what little fat ran through it, just melted in your mouth.

  1. Set up your water bath in a large cooking vessel. Attach your sous vide. Fill your vessel to a height between the min and max line on your sous vide. Then, set your sous vide to 135F and wait for the water to reach temp.
  2. While the water is warming up, place your venison chops into a freezer bag or a vacuum seal bag and add desired seasoning for the meat. Seal bag with as little air left as possible, either via vacuum sealer or water displacement method.
  3. Once water is heated, drop bag into water and attach to side of container with a chip clip. Cook venison at 135 F for 2 hr (2.5 hrs if still slightly frozen).
  4. Once cooked, heat up a pan to high. Once hot to a hovering hand, add 1 Tbsp of butter and add contents of venison bag. Brown each piece then immediately remove from heat.
  5. Let rest for 5 minutes, serve, and enjoy!
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Lasagna with Cottage Cheese

Like my recipe for stuffed chicken breast, you have the option to use ricotta instead of cottage cheese, however I tend to have cottage cheese more often than ricotta. I don’t make lasagna very often, but it’s a good option for lots of leftovers, and can provide more than one meal for a small family. It would also be very good with some Texas toast, buttered Italian bread, or some cheesy garlic bread.

  1. Preheat oven to 375 F
  2. Brown your ground beef/venison and break into chunks of your desired size. Once cooked, add one jar of pasta sauce and cook till hot.
  3. In a bowl, mix 24 oz of large curd cottage cheese, 6 oz of mozzarella, one egg, and 2 Tbsp of Italian seasoning. Mix till seasoning and egg is evenly distributed.
  4. Spray a 9×11 baking pan with nonstick spray. Place 1/2 a cup of meat sauce in bottom of pan and evenly coat the bottom. On top, layer noodles, 1/2 of cheese mixture, 1 cup of sauce, another layer of noodles, the rest of the cheese mixture, another cup of meat sauce, a top layer of noodles, and topped with remaining meat sauce.
  5. Bake for 30 minutes. Remove from oven and top with an additional 1/2 cup of mozzarella. Bake for an additional 5 minutes. Remove from oven and allow to cool for 15 minutes before serving.
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Venison Stir fry

This recipe is almost identical to my recipe for Turkey Stir fry except this recipe includes minced garlic and includes a meat that isn’t pre-cooked. I also like to use a little more Worcestershire sauce to my taste, however you can also use soy sauce and get less garlic and onion flavors. I also like how easy it is to make this recipe. I made this meal in less than 20 minutes including making rice. I also made way too much rice for 2 people. I made 4 cups of cooked rice, and that was a bit too much. After we ate, there was enough for both of us to have lunch for the next day, and a cup of plain rice left over.

  1. Start by placing 2 Tbsp of oil into a wok or dutch oven and heat to medium-high.
  2. Carefully add 1/2 to 1 pound of raw cubed venison and cook for 5-7 minutes until mostly to fully cooked.
  3. Add a bag of frozen veggies (stir fry or desired). Add 4 Tbsp of Worcestershire sauce, 1 tsp of ground ginger, and 1 Tbsp of minced garlic. Coat everything in the sauce and cook until veggies are hot.
  4. Serve over rice!
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Stroganoff without Sour Cream

Beef stroganoff is one of my favorite dishes. It’s creamy, savory, and makes a meal that will keep you feeling full for hours. I like making stroganoff, but I almost never have sour cream in the house. If we do have sour cream, it’s a small container and is eaten within a few days, usually with baked potatoes.
For this recipe, like other recent recipes, I used sliced venison. I should have made my pieces a bit smaller, because they were definitely larger than bite sized. But, you can also use leftover steak to make this meal and it works really well!

  1. Cube your meat (1/2 lb.) into bite sized pieces/strips and start heating a pot of water for your egg noodles.
  2. Add 1 Tbsp of oil to a dutch oven, place over medium heat, then add and cook your beef/venison.
  3. Chop one small onion (approx. 1/2 cup). Slice 3 large mushrooms/open 1 small can of sliced mushrooms and strain. Add onions and mushrooms to meat.
  4. Cook until onions are translucent and mushrooms are cooked. At this point, start to make beef broth and add half a bag of egg noodles (8 oz) to boiling water.
  5. Add 2 tbsp of Worcestershire sauce and heat. Add 4 cups of beef broth, then bring to a simmer
  6. Strain your noodles, then add them to your broth.
  7. Add 1 cup of milk to your broth, and begin adding flour until it begins to thicken (5-7 Tbsp).
  8. Slowly heat and bring to a boil for 5 minutes. Add more Worcestershire sauce to taste (3-4 Tbsp).
  9. Remove from heat and serve. Makes 3 adult servings.
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