Author: Kristie Campbell

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Kristie Campbell

Venison Meatloaf

Venison Meatloaf with mashed potatoes, peas n carrots, and sweet corn bread.

Ingredients:
1-1/2 lb. ground venison
3 slices bread (sub 3/4 c. quick oat or 1/2 c. dry
breadcrumbs)
2 eggs
1 c. milk
1 medium onion, chopped
1 T. Worcestershire sauce
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
1/4 t. rubbed sage
1 t. garlic powder
1/2 c. catsup, chili sauce or bbq sauce

Directions:
Preheat oven to 350. Spray bottom of 9x13x2” baking dish (or 2 bread pans)

Mix all ingredients except sauce. Spread mixture in pan. Spoon last ingredient over mixture. Bake uncovered until done (about 1 to 1-1/4 hour). Let cool approximately 5 minutes.

Serfving Suggestions 
Serve with Mashed potatoes and peas n carrots. Green salad is nice too.

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Kristie Campbell

Grouse Stroganoff

Ingredients:

  • 2 c. Rice, uncooked
  • 4.5 c. Water
  • Non-Stick pan spray
  • 4-6 Grouse Breasts, diced
  • 1 T. Garlic, minced
  • 1 Medium Onion, chopped
  • 2 10 oz. cans Cream of Mushroom Soup
  • 1 16 oz. pkg. Sour Cream

Directions:

Add 2 c. rice to 4.5 c. water in a microwave-safe bowl. Cook for 10 minutes on full power.

Spray a frying pan with non-stick spray. Brown grouse over medium heat until outsides are completely cooked, slightly browned.

When microwave has finished the 10-minute cycle, set the power level to 50% and cook rice for 20 additional minutes.

Add onions and garlic to browned meat and saute until onions are translucent. Add soup and sour cream to the meat mixture and set to simmer while noodles cook.

Place rice on a plate and cover with Grouse Stroganoff Sauce. Serve with peas and carrots. Enjoy!

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Kristie Campbell

Venison Sausage N Mushrooms

Ingredients:
3 venison Smokies
1 medium onion, sliced
1 c. mushrooms, sliced
T minced garlic
1 can beef broth
5 c. Water
2. Cubes beef bullion
1-1/2 c noodles, uncooked
3 T cornstarch
3 T water

Directions:
Brown sausage, then add onions and saute until translucent. Add 2 C. Water and simmer, creating a sauce. Once liquid is like broth, add to crockpot. Add mushrooms, garlic, broth, 3 c. Water and bullion. Cook on high for 2 hours. Add noodles and boil another 20-30 minutes until noodles are soft. Mix cornstarch and final water to make paste. Add to crockpot and stir well. Turn heat off and let cool about 10 minutes.

We sprinkled parmesan on top and served with bread and butter, but try homemade dinner rolls or other bread of choice.

If you try this recipe, dont forget to come back and let us know your thoughts…

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Kristie Campbell

Venison Teriyaki with White Jasmine Rice

Venison Teriyaki

Ingredients:
1 pound Venison
1/4 c. low sodium soy sauce
2 T. dry cooking sherry
1 T. minced garlic
1 t. honey
1 t. minced ginger

(2 c. raw jasmine rice with 4 c. Water)

Directions:
Cut venison into 1 inch cubes. In a medium bowl, combine remaining ingredients to create a marinade. Add venison and toss to coat. Let meat marinate at room temperature 30 minutes. (While marinating, place 2 c. rice in a microwave safe bowl with 4 c. water. Then set microwave for 20 min, stirring about half way through.)

Preheat broiler. When marinating time is up, place venison into a pan that can hold the juice. Broil about 4-6 inches from the flame for 5 minutes. Turn meat and marinade again. Replace into broiler and broil another 5 minutes.

I served this dish with peas and carrots and a green salad with LiteHouse salad dressings.

If you drink wine, a nice merlot works well, and if you prefer, place a pat of real butter on the rice.

Enjoy! And as always, if you try this one, please come back and comment letting us know how you liked it.