fbpx

Miss Allie's Kitchen

Whole & Healthy Home Cooking

You are here: Home / Archives for venison

venison

Venison Taco Dip

Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

Guys. This. Dip.

That is all. Post over.

I’m KIDDING! But really, you have to make this bad boy if you’ve got some venison in the freezer. I added a little bit of citrus to the ground venison meat to combat the heavier flavor and it’s divine. I love how the extra lean meat crumbles perfectly over the Greek yogurt cream cheese mixture.

All you have to do is add a little bit of cheese and veggies of choice over the top of everything. I choose some lettuce, tomato and jalapeno – classic and I like it.

Dip, dip hooray!

Chips non negotiable.

Sick of Dry, Gamey Venison?

Download my FREE Top 5 Venison Cooking Tips + 2 Bonus Recipes to cook meals you love and save on your grocery bill by using the deer meat in your freezer. 

    Powered By ConvertKit
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Venison Taco Dip

    • Author: Miss AK
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 10 1x
    Print Recipe

    Description

    Easy venison taco dip is layers of Greek yogurt cream, chili lime spiced ground venison with Pepper Jack cheese and fresh veggies.

    Ingredients

    Scale
    • 1 Tbsp. olive oil
    • 1 small yellow onion, finely diced (about 1 cup)
    • 1 lb. ground venison
    • 1 tsp. chili powder
    • 1/2 tsp. garlic powder
    • 1 tsp. salt, divided
    • 1/4 tsp. black pepper
    • juice of 1 lime, divided
    • 2 cups plain Greek yogurt
    • 8 oz. softened cream cheese (it mixes easier when soft)
    • 1/2 cup salsa
    • 2 cups shredded or finely chopped lettuce
    • 2 Roma tomatoes, diced 
    • 1 and 1/2 cups shredded pepper Jack cheese
    • optional – 1 sliced jalapeno 
    • chips or veggies for serving

    Instructions

    1. Heat the olive oil in a large skillet over medium heat. 
    2. Add the onion and saute for 3-5 minutes until golden. 
    3. Add the venison and cook until browned, about 5 minutes. 
    4. Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime. 
    5. Cook for 2 more minutes and remove from the heat. 
    6. Mix together the Greek yogurt, cream cheese, salsa, the remaining lime juice, and the remaining salt. 
    7. Spread the yogurt cream mixture into the bottom of a 9×13″ pan. 
    8. Sprinkle the venison taco meat over the yogurt cream. 
    9. Top with lettuce and tomato. 
    10. Add on the cheese and jalapeno if using. 
    11. Serve right away or refrigerate for a few hours before serving. 
    • Category: Appetizer
    • Method: Stovetop
    • Cuisine: Mexican/American

    Nutrition

    • Calories: 205
    • Sugar: 3 g
    • Sodium: 143 mg
    • Fat: 6 g
    • Saturated Fat: 2 g
    • Unsaturated Fat: 2 g
    • Trans Fat: 0 g
    • Carbohydrates: 18 g
    • Fiber: 3 g
    • Protein: 20 g
    • Cholesterol: 156 mg

    Keywords: dip, taco, venison, salsa

    Best Ever Venison Meatballs

    These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

    These Venison Meatballs are the best ever. They're tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

    I have to confess that ground venison is sometimes not my favorite thing. I really don’t love that iron like flavor it can sometimes add. I was raised always having turkey or ground beef, so it’s normally my goal to kind of try to hide the flavor a little bit.

    My husband J just harvested a beautiful buck this year, and we believe in respecting your harvest. So, to the kitchen I go!

    We had friends over for dinner the other week, and I spent the day testing recipes & hoped these venison meatballs would be a big hit. Just like these smoked venison meatballs, they always are. I made a double batch of the below so I could freeze half to reheat on a busy day. Just omit the meat in my weeknight bolognese recipe for an easy sauce!

    Well, it’s safe to say that I’m not sure how many meatballs actually MADE it to the freezer, as soon as these came out of the oven J and I were munching on them all day like they were candy! I kid you not – these are amazing.

    We are going to use a little bit of ground pork to add flavor and fat here. But, I think the big secret is the bit of red wine vinegar. I add it when I’m done sauteing the onions and garlic to add to the meat before baking them.

    sautéed onions and garlic with herbs in a pan

    Always always saute your onions and garlic before adding them to things like meatballs and meatloaf. That raw flavor won’t bake out, if you ask me.

    pork and venison meat mixed with aromatics in a white bowl

    Then you roll them up.

    meatballs rolled on a gold baking sheet

    And bake them off.

    baked meatballs on a gold baking sheet

    Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

    Want more venison recipes? Get my latest e-book FO FREE!

    Get My Favorite Venison Recipes

    for Free!

    Subscribe to get 5 of the best venison recipes emailed to you right now.

    We won’t send you spam. Unsubscribe at any time.

    Powered By ConvertKit

    meatballs in sauce in a white pot

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Best Ever Venison Meatballs

    ★★★★★

    5 from 5 reviews

    • Author: Miss AK
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 6 1x
    Print Recipe

    Description

    These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

    Ingredients

    Scale
    • 2 Tbsp. olive oil
    • 1 yellow onion, finely diced
    • 4 garlic cloves, minced
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. Italian seasoning
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1 lb. ground venison
    • 1/2 lb. ground pork
    • 1 egg
    • 1/4 cup almond meal

    Instructions

    1. Preheat the oven to 375 F.
    2. Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
    3. Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
    4. Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
    5. Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
    6. Remove any fat that has rendered off the meatballs.
    7. Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

    Nutrition

    • Serving Size: about 4-5 meatballs
    • Calories: 314
    • Sugar: 1 g
    • Sodium: 481 mg
    • Fat: 21 g
    • Saturated Fat: 6 g
    • Unsaturated Fat: 6 g
    • Trans Fat: 0 g
    • Carbohydrates: 2 g
    • Fiber: 1 g
    • Protein: 28 g
    • Cholesterol: 311 mg

    Venison Shepherd’s Pie

    Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!

    Venison Shepherd's Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers! 

    Chances are, right about now, you’re up to your ears in Holiday planning. And, if you are lucky enough to have Thanksgiving leftovers, I’m betting that you’re trying to get really creative with those leftover mashed potatoes, no?

    Shepherd’s Pie is one of JMan’s favorite dishes, and his sweet momma makes it every year on St. Patrick’s Day for us. We are all VERY Irish. Since he was kind enough to fill our freezer with deer meat this fall, I’m returning the favor by whipping up this stick to your ribs classic. I tested this recipe before Thanksgiving, so I didn’t have any mashed potatoes on hand to use. The directions below include a simple method for whipping cooked potatoes with butter for the “crust” but use up those leftovers if you got ’em!

    shepherd's pie on a grey plate with a white background and fork

    This Shepherd’s pie is impressive enough to serve to your holiday guests but easy enough to whip up on a weeknight.

    This is really simple, you could probably get much more complicated and gourmet with it, but hey, easy is key this year. I wanted to use chunks of meat instead of ground meat like a traditional Shepherd’s Pie; I was just in the mood for a tender cut of venison. This is gluten-free, and if you use ghee in place of butter, completely dairy free, too!

    If you don’t have access to venison (you could really just come over to my house), or if you aren’t a fan of the flavor, you can always use beef. The ratios will all be the same, your flavor will just be slightly different.

    cut up shepherd's pie on small plate with a casserole dish and spoon

    Here’s what it will look like to build this baby:

     

    ingredients for shepherd's pie on a marble slab

     

    mixing up shepherd's pie filling in a pot

     

    mixing up shepherd's pie filling in a pot with venison

     

     

    prebaked shepherd's pie in a casserole dish

    Love this recipe? Check out my recipe for Traditional Instant Pot Venison Shepherd’s Pie!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Venison Shepherd’s Pie

    ★★★★★

    5 from 1 reviews

    • Author: Miss AK
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Total Time: 45 minutes
    • Yield: 6-8 1x
    Print Recipe

    Description

    Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!

    Ingredients

    Scale
    • 4 medium potatoes, peeled and chopped (or about 2 cups of leftover mashed potatoes)
    • 3 tbsp of butter or ghee, divided
    • 1 lb of venison steaks or chops, cubed*
    • 1 bag of carrots, chopped (about 5 carrots)
    • 5–6 celery stalks, chopped
    • 1 large onion, chopped
    • 3 cloves of garlic, minced
    • 1 cup of beef stock or bone broth
    • 1 6oz. can of tomato paste
    • 1/2 tsp of ground thyme
    • 2 tsp. salt, divided
    • 1 tsp. pepper

    Instructions

    1. Preheat oven to 375
    2. Begin by boiling a pot of water.
    3. Peel and cut your potatoes into eighths so they cook faster.
    4. Once the water is boiling, add the potatoes and boil for 15-20 minutes until they are tender. Again, if you have leftover mashed potatoes, skip this step and set aside about 3-4 cups of the leftovers for the topping!
    5. While the potatoes cook, dice the venison into bite-size chunks.
    6. Heat a large pan or skillet on medium heat. Add 1 tbsp of butter and let it heat.
    7. Add the chunks of venison and let them cook until slightly browned.
    8. While the venison and potatoes cook, chop your veggies.
    9. When the meat is browned, transfer it to a plate, and let it sit while you cook the veggies. Add the veggies to the hot pan and let them cook for 5-7 minutes before adding the garlic and thyme.
    10. Let this cook for 2 more minutes, and add the stock, tomato paste, salt, pepper, and venison back into the pan. Let it go for two more minutes until everything is thick and combined.
    11. Turn the burner off, and pour this into the bottom of your casserole dish.
    12. By now, your potatoes will be done. Drain them, add them to a bowl, add 2 tablespoons of butter or ghee, 1 teaspoon of salt, and whip with a mixer or mash with a few forks.
      Dump this out onto the top of your venison filling and smooth everything well.
    13. Bake for 25-30 minutes until the potatoes slightly start to brown on top. Serve up in generous portions with a giant hug.

    Notes

    *can sub beef – I suggest getting beef stew meat

    Nutrition

    • Serving Size: 1 cup
    • Calories: 289
    • Sugar: 12 g
    • Sodium: 723 mg
    • Fat: 6 g
    • Saturated Fat: 0 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 34 g
    • Fiber: 8 g
    • Protein: 17 g
    • Cholesterol: 45 mg
    This post was published in November 2016 and was updated in October 2018.

     

     

     

     

    Easy Instant Pot Venison Stew (slow cooker friendly)

    Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.

    Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer. 

    I honestly don’t know how to fully describe how impressed I was with this instant pot venison stew the first time I made it. J was away for the weekend and I wanted to test something in the Instant Pot for the blog. I happened to have some beef broth laying around, and there was venison defrosted in the fridge. So, to the kitchen, I went. 

    Sometimes, I like to make venison stew on the stovetop. But when I’m in a pinch and don’t have 2 hours to wait for the meat to get tender, this is the trick. 

    I quickly diced up a mirepoix, or onions celery and carrots. That’s the base of any good French soup or stew. I kept the rest of the ingredients simple because I didn’t want anything fancy. I added a French spice blend called herbs de Provence. It’s lovely and Wal Mart actually has a great organic variety for under $3. So sorry, no substitutions there. So, get you some herbs de Provence, friends.

    I sauteed in the IP, added my liquid ingredients and went along on my merry way. When I made this soup the first time, we were packing to move into our first home, so time was scarce.

    venison sauteed in an instant pot with a wooden spoon

    vegetables and venison in an instant pot all diced up

    I let the cycle finish, waited 10 minutes and I did a manual release because I wanted the stew to stop cooking. Then I casually scooped myself a bowl. I sat down on the couch to take a packing break and BAM.

    The most tender piece of venison I’ve ever had in maaahhhh life, friends, because of the Instant Pot. I KID YOU NOT. This stew is honestly beautiful. It’s rustic, simple and even the most staunch venison opposer would probably fall in love with it. Instant Pot:1 Allie: 1 (I call this a win win situation).

    I’ve found that the Instant Pot is perfect for cooking tender venison, you have to try my Instant Pot Red Wine Venison Pot Roast and my Instant Pot Venison Shepherd’s Pie.

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Easy Instant Pot Venison Stew (slow cooker friendly)

    ★★★★★

    5 from 19 reviews

    • Author: Miss AK
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes + heating and release time
    • Total Time: 1 hour 10 minutes
    • Yield: 6 1x
    Print Recipe

    Description

    Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.

    Ingredients

    Scale
    • 1 Tbsp. olive oil
    • 1 lb. venison, diced with all sinew removed – I used leg meat*
    • 2 tsp. herbs de Provence
    • 1 tsp. salt
    • 3/4 tsp. black pepper
    • 4 cups diced potatoes, I left the skin on
    • 2 cups diced carrots
    • 1 cup diced celery
    • 1 large onion, diced
    • 2 garlic cloves, minced
    • 1 15 0z. can diced tomatoes
    • 4 cups unsalted beef broth
    • 3–4 dashes Worcestershire sauce

    Instructions

    1. Dice the potatoes, carrots, celery and onion. Mince the garlic. Set aside in a bowl.
    2. Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
    3. Add the olive oil to the base of the Instant Pot and add the cubed venison. Add the spices and seasoning.
    4. Turn the Instant Pot to “Saute” for 10 minutes.
    5. Allow the venison to saute for 5 minutes and add the bowl of vegetables. Saute until the cycle ends with the lid off.
    6. Add the tomatoes, broth and Worcestershire sauce. Stir well and secure the lid.
    7. Select “Manual” or “Pressure Cook” on high pressure and adjust the time to 30 minutes. Allow the Instant Pot to do its thang. Go pour some wine, do your nails, whatever.
    8. When the cycle finishes, allow it to naturally release for 10 minutes before turning the knob to venting according to manufacturer’s instructions.
    9. Allow the Instant Pot to vent fully, remove the lid and serve!

    Notes

    • beef would work well, too! You can use any cut of venison, backstrap would be lovely. Leg meat is tough, so this recipe helps it to be tender and delish!
    • If you want to make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.
    • herbs de Provence is a French spice blend. It’s lovely and Wal Mart actually has a great organic variety for under $3. If you have to substitute, use Italian seasoning.

    Post contains affiliate links. If you choose to purchase from one of the links, your price remains the same but I receive a small commission.

    Apple Walnut Stuffed Tenderloin

    A dressed up main sure to impress anyone at your table 

    Apple Walnut Stuffed Tenderloin

    The Holidays are the time of year that I like to test out those “next level” recipes. Maybe all of the merriment gives me more courage, or the magic of it all just consumes me.

    Let me start by saying that tedious recipes do not interest me. You know those little videos where you see those quick little hands dipping 8500 teeny squares of ice cream into chocolate for dessert bites? Yeah, nope – not happening on my watch, too time-consuming and repetitive.

    I wanted to do a stuffed tenderloin, well, because they feel freakin’ fancy. I imagined myself painstakingly learning to tie up a piece of meat, ferociously writing notes for you all. “Buck up, Buttercup”, I told myself.  I thought this was going to be one of those recipes that took me 8 tries to get right and simplify. I bought a whole ball of kitchen twine – just in case, you know?

    Welp, first try, 15 minutes in, I had stuffed, tied and oven placed one lucky, and very dressed up tenderloin. Wait what? I feel like this was like the time I first cooked with lentils. I expected this earth-shatteringly complicated experience and in reality…easy peasy lemon squeezy.

    Anyway, we’re making a quick garlic & walnut spread, slicing up some crisp apples and placing them between two tenderloin halves. We’ll tie the whole thing up, as haphazardly as you please, place on a bed of onions & allow the meat to soak up the generously rich & pungent flavors of the stuffing. I used venison tenderloin, but beef or pork would work perfectly. If you like to eat pork on New Year’s – consider this recipe!

    Sliced, Stuffed Pork Tenderloin with Apples and Walnuts

    WHAT YOU’LL NEED:

    Tenderloin – Venison, Beef or Pork

    Walnuts

    Apple

    Garlic

    Olive Oil

    Apple, Walnut, Garlic Stuffed Tenderloin

    WHAT YOU’LL DO:

    Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so. Allow it to come to room temp by sitting it on the counter for a bit before cooking.

    Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.

    Wrapping a Stuffed Tenderloin for Baking

    Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.

    Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top.  Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.

    Tender Stuffed Venison Tenderloin

    After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15. I am definitely guilty of cutting meat too soon, but not for this recipe. Let it rest. You won’t be sorry. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.

    Serve up with some roasted veggies and the flavorful onions from the bedding! You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.

    xoxx,

    Miss AK

    Sweet and Savoury Stuffed Tenderloin

    Don’t Forget To Follow Me On Social Media!

    Instagram – https://www.instagram.com/miss.allieskitchen/

    Facebook – https://www.facebook.com/missallieskitchen/

    Pinterest – https://www.pinterest.com/miss_ak/

    Twitter – https://twitter.com/missallieskitch

    Apple Walnut Stuffed Tenderloin
    Author: Miss AK
    Ingredients
    • 1 Tenderloin – Venison, Beef or Pork – cut in half (most come this way)
    • 1/3 cup of Walnuts
    • 1 Apple thinly sliced
    • 3 large cloves of Garlic
    • 3 tbsp of Olive Oil
    • 1/2 tsp of Salt
    • 1/4-1/2 tsp of Pepper
    Instructions
    1. Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so.
    2. Allow it to come to room temp by sitting it on the counter for a bit before cooking.
    3. Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan.
    4. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.
    5. Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.
    6. Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top. Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.
    7. After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare.
    8. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15.
    9. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.
    10. Serve up with some roasted veggies and the flavorful onions from the bedding!
    11. You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.

     

    Apple Walnut Stuffed Tenderloin - an elevated main dish to impress any guest at your table. Don't tell them how easy this one is!

    Join the newsletter

    Subscribe to get our latest content by email.
    We won't send you spam. Unsubscribe at any time. Powered by ConvertKit