Venison Stroganoff

Who doesn’t like a easy to make meal the whole family can enjoy? That is exactly what this venison stroganoff recipe is good for. Flavor packed and delicious it will get even the picky eaters to come back for seconds, hope you enjoy!

Ingredients –

  • 1 lb of venison
  • 1 can of cream of mushroom soup
  • 1 onion
  • 16 oz of sliced mushroom
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  • 1/4 cup salt
  • 1 tablespoon of flour
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 cups of beef broth
  • 8 oz sour cream
  • 1 bag of egg noodles

Step 1 – Slice up venison into bite sized pieces.

Step 2 – In a small bowl whisk together pepper, garlic powder, and salt. In a separate medium sized bowl lightly coat meat with spice mixture. After using your 1 tablespoon of flour lightly coat outside of your meat.

Step 3 – In a medium sized pan on a medium heat heat 2 tablespoons of butter and 2 tablespoons of olive oil. Next add in your venison and cook to lightly brown on both sides then remove meat from pan. Chop up your onions and in same pan add onions and mushroom. Cook until onion and mushroom is sauteed. Add venison back into pan. Add in the 2 cups of beef broth and the can of cream of mushroom soup. Stir everything together well and cover with lid and let cook for 30 minutes.

Step 4 – While everything simmers heat water on stove and cook egg noodles to desired firmness. Try to time it so noodles don’t sit long waiting for everything else to finish. After 30 minutes remove lid and stir in sour cream. Now stroganoff is ready to serve. Scoop meat, onion, and mushroom mix over the top of egg noodles and serve. Hope you enjoy!

Venison Biscuits and Gravy

This marks the first featured breakfast dish we have created and what better breakfast staple to make than biscuits and gravy? Light fluffy biscuits and delicious venison gravy are sure to make for the perfect start to your day.

Serves 4 to 6 people

Ingredients –

Venison Gravy –
1 lb of ground venison
1/3 Cup of flour
3 Cups of whole milk
1/2 Teaspoon of seasoned salt
2 Teaspoons of pepper
(optional) 1 Teaspoon of cayenne

Biscuits –
3 Cups of flour
2 Tablespoons of sugar
4 Teaspoons of baking powder
2 Sticks of unsalted butter
1/2 Teaspoon of baking soda
1 1/4 Cups of buttermilk
1 1/2 Teaspoons of salt

  1. To start things out you will need a large mixing bowl. Add in your flour, sugar, baking powder, baking soda, and salt and wisk together well. Using a hand grater grate your sticks of butter (it helps if you place in the freezer for 30 minutes prior). Grate all but 2 tablespoons of butter and set that aside for later. Mix in the butter with the flour mixture. Next pour in your buttermilk and stir with a spatula until it has combined
  2. Lightly flour your work space and your hands to help avoid any sticking. Place your dough in the center of your work area. The dough will still be pretty dry and will not be holding together well. Using your hands work the dough into about a 7 x 7 inch square. Next roll the dough into a 12 x 9 inch rectangle. From there using your hands fold the dough into thirds. One side to the center followed by the other side as you would fold a letter. Then rotate the dough and repeat the process of rolling into the 12 x 9 rectangle, folding, and the rotate. Continue this process 5 more times. With each step you will feel the dough start to firm up more and more.
  3. Prepare a baking sheet and place the dough onto the sheet. Work the dough into roughly a 9 x 9 x 1 inch square. Taking a knife carefully cut the dough into 9 even squares and separate each on the sheet by about 1 inch. Next place the dough into the refrigerator for 30 minutes. While those set, set your oven to bake at 400 degrees.
  4. After you remove the dough from the refrigerator take your remaining 2 tablespoons of butter and melt it in a separate bowl. Brush the tops of each biscuit with the melted butter. Next place the biscuits in the oven on the center rack and let bake for 22 to 24 minutes or until golden brown.
  5. While those bake you can begin to prepare the gravy. In a medium pan on a medium heat brown the ground venison. Once browned add in 1/3 cup of of flour and stir in well. Once stirred in add the remaining cup of flour and stir in until you don’t see much or any of the flour. Add the whole milk and continue stirring. Next add your salt and black pepper and stir in well. If you like things with a little spice like us you can also stir in the optional teaspoon of cayenne. Continue stirring everything until the gravy begins to thicken.
  6. Once the rolls finish allow to cool for a few minutes and serve pouring the venison gravy over the top. Hope you enjoy!

Duck Meatballs with Homemade Italian Sauce

Ingredients (serves 6-10)

spaghetti sauce

  • 4 cloves of garlic
  • 1 12 oz. can of tomato paste
    _ 1 12 oz can of water
  • 3 quarts of whole stewed tomatos
  • heaping tablespoon of sweet basil
  • heaping tablespoon of parsley
  • a pinch of salt and a pinch of pepper

Duck meatballs

  • 1 1/2 cups of crushed saltines
  • 4 eggs
  • 1 1/2 cups of hard parmesan cheese
  • 1 1/2 tablespoons of parsley
  • 1 1/2 tablespoons of basil
  • 1/2 tablespoon of garlic powder
  • 2 lbs of duck meat
  • 1.2 lbs of pork fat