Venison Meatball Stew
HUNTERS CHOICE VENISON SEASONING
Meatballs
- 1 egg, lightly beaten
- 1/2 cup soft bread crumbs
- 3 Tbsp dried parsley flakes
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 1 1/2 lbs ground venison
Stew
- 2 cans (14.5 oz) beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14.5 oz) Bavarian sauerkraut, rinsed and well drained
- 2 med potatoes, peeled and cubed
- 2 med carrots, sliced
- 1 env Hunters Choice Venison Seasoning
- 1 Tbsp sugar
- 1/2 tsp pepper
- 1 bay leaf
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In a large bowl, combine the first six ingredients, crumble venison over mixture and mix
well. Shape into 1” balls. Place on a greased rack, in a shallow baking pan. Bake at
400° for 15 minutes; drain.
In a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil.
Reduce heat; cover and simmer for 30-35 minutes until vegetables are tender.
Discard bay leaf before serving.
Camp Stew for 10
HUNTERS CHOICE SLOW COOK SEASONING
- 5 Turnips
- 6 large potatoes
- 2 large red onions
- 1 kohlrabi about 4 to 5 pounds
- 1 large head of broccoli
- 2 pounds green beans
- 2 pounds baby carrots
- 1 pound of sliced button mushrooms
- 2 pound of Brussels sprouts
- 8 cloves of garlic, large
- 8 pounds of venison or game of choice
- 2 packages of Hunter Choice Slow Cook Seasoning
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Vegetables and meat are cut into bite size pieces
Hunters Choice Dry Seasoning mixed into 4 cups of water
Place and Mix all in a broaster oven , place at 350 degrees for 4 hours
Add the broccoli 30 minutes prior to serving
Mark’s Dutch Oven Venison
HUNTERS CHOICE MARINADE
- 3-4 lbs venison
- 1-2 lb. package sauerkraut (drained well)
- 1-large onion chopped
- 1-red pepper chopped
- 1-green pepper chopped
- 1-jalapeno pepper diced
- 2-cloves garlic minced
- 1-package button mushrooms sliced
- 2-tsp. caraway seeds
- ¼ cup brown sugar
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Slice venison into serving size pieces and marinade 4-5 hours in Hunters Choice Marinade, in a large bowl add sauerkraut, peppers, garlic, mushrooms, caraway seeds, and brown sugar, and mix well. In a dutch oven layer kraut mixture, and venison, you should have enough for at least 2-3 layers, topping with kraut mixture, cover and cook at a 350 degree oven for about 1 hour.
- Notes: This recipe works very well with duck and goose also.
Venison Supreme
Venison for company or for the camp:
- Back strap sliced about ¼ inch thick
- Green Pepper sliced width size about ¼ thick
- Blue Cheese crumbles
- Sliced tomato
- Sliced Provolone Cheese
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Marinade venison for at least two hours
BBq grill – must be nice and hot
Cook venison until there is slight moisture on the top of the meat - - - Turn over and cook for the same amount of time.
Place the pepper ring on top of meat
Place blue cheese crumbles in the center of the pepper – to taste
Place tomato on top of the pepper ring and over the cheese
Place the slice of Provolone cheese over all of it.
Close the lid of the grill and allow the cheese to melt; the cheese will hold all of it together.
Serve off the grill
- NOTE: This can be done with all types of meat. I like to save some recipes for that special occasion.
- NOTE: I have yet to find any venison that is not excellent with Hunters Choice Marinade.
Venison Meat Loaf
Follow general directions for Hamburger Meat Loaf substituting ground venison.
If you find the meatloaf is too dry, the following variation will help.
Place half of the mixture in pan, lay a single spicy Italian sausage in the middle and add remaining meat mixture.
Bake as for Hamburger Meat Loaf.
Kabobs
- Use your favorite meats and vegetables.
Cut into bite size pieces. If using potatoes, par-boil first.
- Marinate meats and vegetables separately using either Original or Spicy Hunters Choice Marinade.
- Soak wooden skewers in water while marinating.
- Alternately place meat and vegetables on skewer and cook on hot grill.
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- NOTE: For a variation marinate meat in Hunters Choice Marinade and vegetables in Italian dressing.
- NOTE: This recipe works great on all wild game and domestic meats.
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