Keto Venison Philly Cheese Steak

Our original Philly cheese steak but modified to be Keto friendly. If you are looking to stick to a new years resolution goal or just stick to a healthier lifestyle these are perfect for you. Loaded with flavor and easy to make this is the perfect dinner recipe for anyone. Hope you enjoy!

Ingredients –

1 – 2 lbs of Venison
1 – Red Pepper
1 – Green Pepper
1 – Orange pepper
(color of peppers doesn’t matter, you can use all of one if that is what you prefer)
1 – onion
3 – Serrano peppers (optional if you enjoy some spice)
Provolone cheese (amount is optional)
1 – Head of Butter head lettuce
4 – Tablespoons of olive oil

Step 1 – Slice your peppers and onions into strips, if you are choosing to use the Serrano peppers chop Serranos into fine pieces. Take your venison and slice into as fine of slices as you can make, having a meat slicer really helps out but if you don’t have that it is easier to slice meat thin when it is partially frozen.

Step 2 – In a medium pan on a medium/high heat heat 2 tablespoons of olive oil. Add in peppers, serranos, and onion. Continue to cook until vegetables are sauteed and tender. Remove vegetables from pan and set aside.

Step 3 – In the same pan reduce heat to medium and heat 2 tablespoons of olive oil. Once oil is heated add in your venison. Season to your own liking, we used salt, garlic powder, and pepper. Continue to cook meat until it is near a medium rare doneness. Once there add back in your vegetables and mix everything together well. Take provolone cheese and add slices to the top meat and vegetables then cover pan with lid and reduce heat to low. Allow cheese to melt and its ready to serve. With your butterhead lettuce peel into large pieces, put the veggies and meat on, garnish with parsley and enjoy!

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 Breakfast Quesadillas

Hey everyone and welcome back. This week we wanted to bring you another breakfast recipe for ideas to use up some more of your venison. This recipe is easy to make, quick, and tastes delicious. Hope you enjoy!

Link for how we prepared the venison

Serves (2-4) – note you will need more eggs and milk for each serving
Ingredients –

  • 1 – 2 lbs of venison
  • 2 eggs
  • flour tortillas
  • 2 tablespoons of milk
  • salt
  • pepper
  • 1 cup cheese (we used a 4 blend mexican style cheese) also you can go more or less.
  • 1/2 cup salsa

Step 1 – start by preparing your meat, we used a sous vide added some garlic salt, garlic power and let that cook to a medium rare, you can cook the meat any way you want but I recommend pre cooking it before adding it into the quesadilla.

Step 2 – In a bowl add in your 2 eggs, 2 tablespoons of milk, salt and pepper and whisk together well.

Step 3 – In a medium pan on a medium heat pour in your egg mixture and cook the eggs to make them into basic scrambled eggs.

Step 4 – In a separate pan on a medium heat place a tortilla down. Add your scrambled eggs and spread out to cover the whole tortilla. Next add your desired amount of meat to the top of the eggs, follow that with your 1 cup of cheese (feel free to add in more if you love cheese as much as I do). Next step is optional but add your 1/2 cup of salsa to the top of the eggs, meat, and cheese, I personally like this way because the salsa warms a bit too with being cooked so it isn’t cold if you keep it separate. Place your top tortilla on and continue cooking. Depending on the size burner you have you may want to slide the tortilla around slowly to ensure proper cooking and make sure it doesn’t overcook or burn in one area.

Step 5 – Once the bottom of the quesadilla is golden brown use a plate and cover the quesadilla while picking up the pan and flip it so the quesadilla is now on the plate, carefully slide the the quesadilla off the plate back onto the pan and continue cooking the other side until it is golden brown. (I recommend the plate idea because trying to flip it with a spatula often leads to you losing much of the contents of the quesadilla).

Step 6 – Remove from the pan, slice the quesadilla up into 4 quarter slices and serve, hope you enjoy!

Walleye Bisque

In this episode we show you how to make a delicious walleye bisque. This is a great recipe if you enjoy lobster bisque because boiled fished has a very similar taste and is a lot easier on your wallet. Hope you enjoy!

Ingredients –
Serves (2 large or 3 medium sized servings)

2 fillets of Walleye (roughly 1 – 1.5 lbs)
1/2 cup of onion
1/4 cup of celery
1 teaspoon of fresh thyme
1 teaspoon of Cajun seasoning
1 teaspoon of paprika
1/4 teaspoon of cayenne (optional at the end)
1 teaspoon of white pepper
1 tablesppon of tomato paste
1 cup of heavy cream
2 cups of clam sauce (or fish stock)
2 tablespoons of olive oil
2 teaspoons of minced garlic
2 teaspoons of Worcestershire sauce
4 tablespoons of butter

Step 1 – If you are using the clam sauce as i did (sometimes finding fish stock in stores is difficult, clam sauce is a great alternate) pour the clam sauce into a small saucepan and bring to a boil, let the sauce boil so that some evaporates, this will leave it with a light but perfect taste for the bisque.

Step 2 – In a large pot fill with at least half water and bring to a boil. Add in a tablespoon of salt and whatever seasonings you prefer, I chose to use seasoned salt and some Cajun seasoning. Let boil for 2 minutes. Cut your walleye into smaller more easily manageable chunks and place in the boiling water. Allow the walleye to boil for 10 – 12 minutes or until it is nice and flaky. Remove from water at that point and set aside on a separate plate.

Step 3 – In a medium saucepan add in 2 tablespoons of olive oil. Next add 1/4 cup of chopped celery, 1/2 cup of diced onions, 1 teaspoon of thyme, and 2 teaspoons of garlic. Cook on a medium heat and stir for about 4 or 5 minutes or until onion is translucent.

Step 4 – Add in 2 teaspoons of Worcestershire sauce, 1 teaspoon of cajun seasoning, 1 teaspoon of white pepper, and 1 teaspoon of paprika. Stir contents well then proceed to add in 2 cups of the reduced clam sauce and 1 tablespoon of tomato paste. Stir and let simmer for 8 minutes.

Step 5 – Pour in 1 cup of heavy cream and 3 tablespoons of butter, stir until butter is melted and continue cooking for 1 minute than remove pan from heat and set aside.

Step 6 – In a pan melt 1 tablespoon of butter. Add your fish into the butter, remember it is already cooked so you dont need to heat for long, 2 minutes should be fine. At this point you can add in a optional tablespoon of cajun seasoning. Use a spatula to mix in the seasoning and to break down the fish to small pieces. Once warmed remove from heat and combine fish to your bisque. I added a teaspoon of cayenne but that is optional as well. Serve immediately.

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!

Hot Venison Sandwich

This week we bring you a comfort food staple, a hot venison sandwich, also known by some as a venison commercial. This is a delicious, easy to make recipe that is a perfect dinner idea. How can you ever go wrong with meat and potatoes?

(serves 4 people)
Ingredients –
Meat –

2 – 3 lbs of venison roast/steaks
1 tsp of garlic
2 cups of water
4 tsp of beef broth seasoning

2 cups of left over broth from pressure cooker
3 tsp of worcestershire sauce
2 tsp of garlic powder
1/3 cup of water
1 tbsp of cornstarch

5 potatoes
1/2 cup of whole milk
3 tbsp of butter
1 loaf of bread of your choice

Begin by starting your pressure cooker and adding 2 tablespoons of olive oil to lightly oil the bottom. Next place your venison in the cooker and lightly brown all sides. Once lightly browned remove meat from the cooker. Pour 2 cups of water into the cooker. Using a soft scraper scrape the left over browned residue on the bottom of the cooker pot. Once that is freed up from the bottom add in 4 teaspoons of beef broth seasoning and 1 teaspoon of garlic. Wisk until contents are well mixed. Place your venison back in the pot and add in your chopped onion. Place lid on cooker and manually set to 50 minute cook time.

While the meat cooks bring a large pot of water and 1 tablespoon of salt to a boil. Add in your potatoes and cover with lid. Cook for 20 to 25 minutes until the potatoes are tender but still slightly firm. Pour out water and add the 1/2 cup of whole milk and 3 tablespoons of butter. Mash the potatoes with a masher or a electric mixer.

Now that your meat is cooked remove from cooker using tongs. Using 2 forks finely shred the meat and place to the side. With a hot pad or glove take the pot and pour out 2 cups of the left over broth and onion mixture. Using a medium sized saucepan bring the 2 cups of broth mixture to a boil. Stir in 4 teaspoons of worcestershire sauce and 2 teaspoons of garlic powder and reduce heat to a simmer. In a separate bowl mix together 1/3 cup of water with 1 tablespoon of cornstarch. Once well mixed pour into broth. Continue cooking until onions break up and gravy thickens. Add meat to bread and cut in half, add potatoes and pour gravy over potatoes and sandwich. Serve and enjoy!

Venison Wellington


2 lbs Venison – we used back straps
Garlic powder
2 tablespoons of butter
1 egg
puff pasty, we used a pre-made one for ours, feel free to make your own.
Dijon mustard
1 package of Prosciutto
1 lb of white mushrooms
3 shallots
1/4 cup white cooking wine

To start things off you will need your cut of venison. First cover both sides of the meat with garlic powder, salt, and pepper. Next we vacuum sealed it and placed the meat in with our sous vide at 129 degrees F for 2 hours.

While that cooks you can start making the mushroom duxelle. Using a food processor place your white mushrooms in and pulse until finely chopped. Next finely chop your shallots. In a medium sized pan melt 1 tablespoon of butter on a medium heat. Add in your mushrooms and shallots, next add 1 pinch of salt, 1 pinch of pepper, and 1/4 teaspoon of thyme, let cook while stirring for 5 minutes or until lightly browned. Once browned add in 1 more tablespoon of butter, let that melt and add in 1/4 cup of white cooking wine. Continue cooking mixture until liquid evaporates out and place aside to cool.

With the duxelle complete we can get back to the meat. Remove from sous vide (or however you choose to prepare it) and sear the meat. Apply the Dijon mustard over the entire cut of cooked meat. Next using a good working area lay out several sheets of cling wrap. Once layed out take your package of prosciutto and lay out each piece in a line slightly overlapping each slice. Once you have that placed out take your mushroom duxelle and spread out completely over the prosciutto. Place your venison in the center of the prosciutto/duxelle combo and taking a hold of the top section of cling wrap carefully fold over so the prosciutto covers the meat repeating the process with the bottom side so that the meat is completely covered by the duxelle/prosciutto. Finally, place in refrigerator to cool for 15 minutes.

Taking your puff pastry roll out on a large surface until it is rolled enough to easily wrap your meat in. Remove meat from fridge and place more towards one side of the pastry. Next, roll the meat and pastry up so the pastry completely covers the meat. Lay out another sheet of cling wrap, this time placing your pastry covered meat in the wrap and roll in wrap until tight. It helps to roll the wrap around it then grab both ends of the wrap to spin, this helps compress it all together. Again, place in refrigerator to cool for 20 minutes.

In a small bowl crack an egg and whisk. Preheat oven to 450 degrees. Remove the meat from the fridge and place on a baking sheet. Taking a knife lightly score the top of the pastry. Next take your egg and glaze the whole top side of the pastry and finish by adding a pinch of salt to the pastry. Finally place in oven and cook until pastry is golden brown. Serve and enjoy!

Midwest Lobster


2-4 Fish Fillets (deboned)

1/4 cup sugar

1/4 cup seasoned salt

1/2 tablespoons of lemon pepper

1/2 tablespoons of celery salt

1/2 tablespoons of cayenne pepper (optional)

Garlic Butter Dipping Sauce: 2 tablespoons of butter 2-3 cloves of garlic 1 stick of Butter Garlic Dipping Sauce: In a small sauce pan on medium high heat melt 2 tablespoons of butter. Next add in your 2 to 3 cloves of minced garlic. Let garlic cook until lightly brown. Add in the stick of butter and let melt completely. Make sure to stir the whole time. Remove from heat and strain out garlic and excess fat from butter.

Fish: Debone fish fillets and cut into bite sized pieces. Add in your sugar, seasoned salt, lemon pepper, celery salt, and cayenne into a bowl and mix together well. Bring water to a boil in a medium sized sauce pan. Stir in the mixed spices to the water. Next add fish to the boiling mixture. Cover with lid and let cook for about 7 minutes or until fish is flaky. Strain fish and serve with garlic butter sauce for dipping. Hope you enjoy!