RECIPE FOR VENISON RECIPES

VENISON CHILI RECIPE | MYRECIPES

Venison Chili Recipe | MyRecipes image

Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.

Provided by Barbara Lauterbach

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 15

Ingredients

Cooking spray
1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 tablespoons chili powder
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground red pepper
½ teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained

Steps:

Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 35.8 g, CholesterolContent 96 mg, FatContent 4.1 g, FiberContent 12.5 g, ProteinContent 35.8 g, SaturatedFatContent 1.2 g, SodiumContent 941 mg

SUCCULENT BRAISED VENISON RECIPE | BBC GOOD FOOD

Succulent braised venison recipe | BBC Good Food image

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay

Provided by Nick Nairn

Categories Dinner, Main course

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 carrots, roughly chopped
140g turnip or swede, roughly chopped
2 onions, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf

Steps:

Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Nutrition Facts : Calories 277 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.7 milligram of sodium

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Calories 298 calories per serving

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