Recipe Book

“All that is valuable in human society depends upon the opportunity for development accorded the individual.”

Albert Einstein

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Spice it up

Venison Chili

• 1 lb. Ground Venison
• 1 Small Onion, Chopped
• 1 Green Pepper, Chopped
• 3-4 Chili Peppers (or 1 package of Chili Mix)
• 1 Large Can Bush’s Chili Beans with Sauce
• 16 oz. can of Diced Tomatoes
• 16 oz. can Lite Red Kidney Beans
• 2 – 16 oz. can Dark Red Kidney Beans

Brown venison with onions and peppers (drain thoroughly). Mix all ingredients together in large pot and simmer 1 hour or in slow cooker on low for 12 hours or high for 8 hours. Add chili powder to taste.

Tips: Include liquid from beans and tomatoes.  Tastes best if cooked for long period at low temperature, this allows the flavors to blend.

Fresh Vegetables

‘The Peacemaker’ Venison Burger

• 6 slices bacon, minced
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 shallots, minced
• 2 pounds ground venison
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1 egg, beaten to mix
• 6 hamburger buns

Cook bacon in a skillet over medium heat until browned and crispy.  Pour bacon and grease into a heatproof bowl and let cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Let cool.

Mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.

Preheat an outdoor grill for medium-high heat.

Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

Add some flavor

Hunter’s Venison Casserole

• 2 cups buttery mashed potatoes
• 1 pound lean ground venison
• 1 tablespoon canola oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1/2 cup diced red bell pepper
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 cup cottage cheese
• 2 tomatoes, sliced
• 1 cup shredded Colby Jack or Cheddar cheese

Preheat oven to 350 degrees F.

Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.

Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Pour mixture onto potatoes in the casserole dish.

Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.

Bake (uncovered) about 20 minutes.