Venison Loin Chops with Roasted Carrots, Spinach & Mushrooms with Prosciutto Wrapped Asparagus

Venison Loin Chops with Roasted Carrots, Spinach & Mushrooms. Prosciutto wrapped asparagus drizzled with olive oil, sea salt, cracked pepper and fresh garlic cloves.

Venison Loin Chops with Roasted Carrots, Spinach & Mushrooms with Prosciutto Wrapped Asparagus

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Teriyaki Venison Jerky Marinade

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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.

Interested in hunting? Checkout this article from well respected hunter and outdoor writer, Mia Anstine.

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Here’s a great article from Mia Anstine for anyone interested in hunting but not sure where to start. https://www.womensoutdoornews.com/2013/12/six-ways-get-started-hunting/

Venison Crock Pot Recipe

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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)

Preparation:

  • 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.