dinner ideas

Re: vension

PatBairdRD — Fri, 03 Jul 2009 16:10:10 GMT

The beauty of these crock pot recipes in the summer is they don't heat up the kitchen -- and yet you can have a nice meal. You can also freeze any leftovers, which means another meal you don't have to cook!

Happy Fourth!

Pat

Re: vension

Angcandoit — Fri, 03 Jul 2009 02:50:05 GMT

We eat allot of venison in our family. I pretty well cook it as I would beef although I cook it on a slight lower temp. I use ground venison the same as I would any ground beef or turkey. Venison is high in protien and if processed good has very little fat so my family really enjoys it.

One of our favorite family recipies that is so extremly easy is another version of Italian vension:

put roast in crock pot. add 1 pkg of italian seasoning per roast, 1/2 sm jar or banana peppers, 1/4 jar of jalapeno peppars and enough water to cover. cook on low throughout the day or overnight until meat just falls apart. you can adjust the peppers depending on how hot you want it and often times I will make a mild and a spicy version. We eat it on whole wheat.

Re: vension

AEC07 — Thu, 07 May 2009 19:33:22 GMT

Hi, I just joined today and saw this post and thought i would share a family fav. In my family its a "dump" recipe i think this should be a pretty good guess on the amounts. Hope you enjoy some new options!

Italian Beef

3-4 lb Beef Roast or Venison Roast

4-5 Beef Bouillon Cubes

1 t. Garlic Salt

1 t. Cavender’s Greek Seasoning

5-6 T. Italian Seasoning (I use Tone’s Spicy Spaghetti Seasoning from Sam’s)

1-1 ½ T. Teriyaki Sauce

2- 2 ½ T. Worcestershire Sauce

Put the roast in a crock pot over the roast shake on the worcestershire and teriyaki sauce. Sprinkle the garlic salt and greek seasoning over the roast it should have a pretty good coat on it. Add the bouillon cubes and Italian seasoning. Add enough water to cover the meat. Cook on high 4-5 hours or low 10-11 hours until meat is tender enough when you stick a fork in it you can put it apart. Shred the meet using two forks and serve on Rolls. Store in a bowl with juice to keep it moist.

Re: vension

midnite6326 — Mon, 09 Feb 2009 20:05:48 GMT

skinnysugar, I am so glad I found this, deer meat and myself has been together for about 15 years the x was a avid hunter and all we had for years was wild game. so lets get started.

back straps. you can fry them in spray or little oil, get some no salt added tomatoes, saute onions and green peppers put the tomatoes in let it simmer, fix with rice, baked potato, or what ever.

back straps with just saute onions and g peppers, get some low sodium beef cubes add a little water for moisture and pour over something or eat like it is

throw the meat in a crock pot with some potatoes, green beans or mixed vegs and make a stew.

meat, vegs, onions, low salt tomato juice some beef bouillon cubes and make a veg soup

burger make a meatball with lipton onion soup mix, dice potato and a carrot put in foil bake, I call them steam boats. but they are yummy kids loved them

burger fried, no salt added tom sauce, onions, g peppers, some seasons, rice mix for Spanish rice

burger light rague spaghetti sauce mix with mac noodles for goulash

my fav is burger fried, mix in a can of (dont say yuck) lol... pork and beans diced onions my daddy called it hobo stew. I love it

burger patties, fried with or without lipton onion soup mix, little lite salt beef broth or bouillon throw some mushrooms in, and a slice of light swiss cheese sauteed onions.

sure hope some of these help, if ya need more come pick my brain I will see what else I can come up with, but you will have to adjust the portions and make sure you keep track of the calorie and fat counts because there is no nutritional count with this.. these are MY OWN recipe's

Re: vension

habanerofire — Tue, 27 Jan 2009 03:28:46 GMT

I just made the Hearty Beef Stew recipe from the alli cookbook tonight using a venison roast instead of beef. It has red wine in it which really complements the venison. If it's a gamey tasting venison adding a bit of sweetness will help round out the flavor in the meat with red wine, port, brandy, or fruits such as juinper berries, blackberries, even apples or pears- a touch of molassas or maple syrup.

The other day, I cut up some steaks into very thin strips and made venison stroganoff-

You could grill the steaks up (remember low and slow to keep it from drying out since it's so lean) and serve them with a blackberry sauce (google it- lots of recipes)

For the ground meat I make a lot of chili,taco salads/ burritos, spagatti. I simply replace it with anything I would normally use ground beef in.

Meatballs, meatloaf, hamburgers, tater tot casserole (just thought of this one- I usually make it with ground turkey, but I think I may just have to make it this week with venison)

TATER TOT CASSEROLE

1 lb ground venison

3/4 cup chopped onions

1/2 cup chopped celery

1/2 tsp garlic powder

1/8 teaspon pepper

1 (10 3/4oz) can condensed 98% fat free cream of mushroom soup

1/3 cup skim milk

1 teaspoon chicken flavor instant boullion

1lb frozen cut green beans thawed (if you're not a fan of green beans other vegetables work too such as corn, peas, carrots-whatever you like)

2 cups frozen tater tots

heat oven to 375-

combine venison, onions, celery, garlic powder and pepper- cook until meat is done- drain any grease (if any)

stir in soup, milk, bouillon and green beans- spoon into a sprayed casserole about 12x8 in. top evenly with frozen tots

Bake for 35-45 min until tots are golden- serves 6

The original recipe (using ground turkey) has 290 cal, and 13 grams fat

I found some yummy recipes here www.brokenarrowranch.com/Recipes/

Re: vension

PatBairdRD — Mon, 19 Jan 2009 15:18:29 GMT

I suggest you Google "venison recipes" or go to the Food Network (www.foodnetwork.com) and search for recipes. Venison is nice addition to your menus because it's often lower in fat than many cuts of beef.

Pat Baird, MA, RD, registered dietitian

vension

skinnysugar — Sun, 18 Jan 2009 20:19:35 GMT

does anyone have ideas for vension, I have ground vension with 10% fat mixed thru all of it I also have backstrap and tenderloin and the only thing i know to do with it is chilli,spag. and tacos not a lot of choices how to fix it. I do know that when it is fried or baked there is no grease or greasy taste. and it cooks quick now that I realy like please if anyone knows diffrent ways please let me know