This recipe will yield 6 stuffed large bell peppers and you will have enough meat left over to make up to 5-6 burritos. You can prep for 2 meals at once or you can cut the recipe in half. It’s that easy.
What you will need:
2 lbs ground venison
6 large bell peppers (Did you know there are female and male bell peppers? Simply look at the bottom of each pepper. Male peppers only have 3 bumps while the females have 4. Choose 6 of your favorite female peppers, any color, as they will stand up right better when baking)
1 small white onion (optional)
2 cups cooked brown rice
16 oz of Prego Mushroom spaghetti sauce (or make your own fresh tomato sauce fresh from the garden)
8 oz Baby Portobello sliced mushrooms
1 fresh whole garlic clove
Shredded mozzarella or cheddar cheese (Optional topping)
Salt, pepper, garlic powder and garlic salt. (Tablespoon of each or season to taste)
Preheat oven to 350 F. In a large skillet you will begin to brown the 2lbs of venison over medium heat. You may want to add just a dash of extra virgin olive oil. Dice up the small white onion and mix it in with the venison while the meat is browning for added flavor. Add each of the seasonings to the meat while it is cooking and chop up the whole garlic clove to add to the mix as well. Once the meat is almost half way cooked go ahead and add the 8 oz of Portobello mushrooms. Pour 1-2 cups of the mushroom sauce over the mixture, just enough to keep the meat from becoming dry. Mix in 2 cups of the cooked brown rice. Reduce the temperature to medium low and let simmer.
While the mixture is simmering fill a large pot of with water on medium high heat that you will use to soften up your peppers. Carefully slice just the tops off of each pepper. Thoroughly clean out the seeds and rinse each pepper. I like to utilize the entire pepper and dice up the tops of the peppers you removed and toss them into the skillet. After you have prepped the peppers place them into the pot of very hot water for about 5 minutes or just until they are warm to touch and the skin has softened. Carefully remove the peppers and fill each one with the meat mixture as pictured above. Place the peppers into a deep baking pan. Once all peppers have been placed into the pan you will cover them with the remaining spaghetti sauce. Place the pan into the oven at 350 F for 15-20 minutes. Once the peppers are cooked you can top them with shredded cheese. Cheese is optional.
There are many variations of stuffed peppers but this is definitely one of my favorites.
You should have quite a bit of the meat mixture leftover. As mentioned before I like to add this to a warm burrito shell along with some fresh avocado, tomato slices a dab of sour cream and my favorite hot sauce. This easily doubles as a second meal that you can quickly throw together the following day.
What you will need: 5 lbs Venison Roast (Whole Muscle) – Sliced thin and cut into 1/4-1/2″ strips
- 1 1/2 cups Worcestershire sauce
- 1 cup Kikkoman Teriyaki Marinade & Sauce
- 1/2 cup soy sauce
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons Simply Asia Spicy Szechwan Five Spice
- 3 teaspoons Simply Asia Sweet & Smoky Hibachi
- 2 teaspoons black pepper
- 1 tablespoon sea salt
- 4 tablespoons brown sugar
- 2 tablespoons local honey
- 1 tablespoon Blue Agave syrup
Combine all ingredients into a seal tight bag once mixed thoroughly with Venison strips and marinate for 12-24 hours prior to cooking or dehydrating.
This recipe will light you up like a Christmas tree!
There are a million ways to create a great chili. This one is not for the faint of heart. You may want to wear gloves when preparing this dish to avoid burning your skin or eyes later on. Don’t learn the hard way. Trust me on this.
What you will need:
- 3 Green Bell Peppers
- 2 Red Bell Peppers
- 1 Whole White Onion
- 6 Habanaro Peppers
- 6 Poblano Peppers
- 6 Jalapeño Peppers
- 1 TBSP Chili Powder
- 1/2 TBSP Cayenne Pepper
- Cracked Black Pepper
- Kosher Salt or Mediterranean Sea Salt
- 1 Fresh Whole Garlic Clove
- 3 46 oz bottles of Tomato Juice
- 2 16 oz Bag of Uncooked Red Kidney Beans
- Shredded cheese (Mexican style or cheddar)
- Sour Cream to dollop on top
- 2 LBS Ground Venison
- 1 Lb Hot Sausage
Chop all peppers into small pieces. With the Habanaros you may want to just half them and sauté later with the meat. Do the same with the Onion unless someone you’re cooking for doesn’t like them then you can puree it with some of the tomato juice. They’ll never know. Reserve a little for the side to sprinkle on top when you’re ready to eat.
In large cooking pot slice half the garlic cloves and heat over medium heat with 3 TBSP Olive Oil. Once the garlic is starting to sauté add in the venison and sausage. Cook over medium heat until almost brown. Slowly add in some of the Peppers and tomato juice to get the heat going. Generously salt and pepper meat while adding in the Cayenne Pepper and Chili Powder. Continue to add in the remaining Peppers, garlic and onion as well as spices and tomato juice until your pot is full. Add both packages of kidney beans and stir. Turn to medium-low and cook for 2 hours or until beans are cooked completely. Stir frequently.
Spice it up a bit tip: Top chili with Shredded cheese and remaining raw Onion. Add a scoop of sour cream to mix it up.
Merry Christmas & Happy New Year!
Preparation of your bounty and ensuring that your game was field dressed and processed properly and promptly is essential for great tasting Venison.
Crock Pot Venison
What you will need:
- Any sized Crock-pot based on the size portion you will be cooking for.
- Venison Chops or Roast
- Vegetables (Small bag of red potatoes, small bag of carrots, 1 package of baby portabella or white mushrooms. You can use whatever vegetables you prefer. Mix it up a bit. Try using celery and your favorite peppers and onions. Don’t go overboard on ingredients unless you are using a large slow cooker.
- 1- 2 cups Beef broth and/or Cream of Mushroom soup.
- Lots and lots of spices! (Mediterranean sea salt, cracked pepper, onion powder, garlic salt, fresh garlic cloves and steak seasoning or any of your personal favorites)
- Cube Venison Chops or Roast (place in slow cooker)
- Chop vegetables and mushrooms into bite sized pieces and toss them in with the Venison
- Season meat and vegetables generously. Always important not to salt too much but don’t be afraid to use seasonings that are not high in salt content.
- Pour beef broth and/or cream of mushroom soup over the meat and seasonings. Stir the contents of the crock pot really well. You may only need 1-2 cups of broth or 1-2 cans of Cream of Mushroom soup depending on how many servings you are making. (Remember this is not a soup recipe so don’t over do the liquid to meat/vegetable ratio.)
Once all of your ingredients are in and stirred, place the lid on your Crock-pot and turn on High for 4-5 hours depending on how well done you prefer your meats to be cooked.