Tuesday, October 16, 2012
Oh dear, is that deer?
Here in the High Country deer hunting season is in full swing! Once you're out of the woods, what should you do with your prized deer meat? Try one of these fun recipes.
1 onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
Hot pepper sauce to taste
Salt and ground black pepper to taste
1 (15.5 ounce) can cannellini beans, drained
1 (10 ounce) can diced tomatoes green chilies
3 tablespoons chili powder, or to taste
1 cup shredded Cheddar cheese for garnish
1.) Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
2.) Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Prep time: 20 minutes
Cook time: 8 hours
1 pound venison, cut into cubes
Salt and pepper to taste
Garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream
1.) Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
2.) Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3.) When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Prep time: 15 minutes
Cook time: 30 minutes
Happy cooking! Let us know if you tried and liked either of these recipes!