The deer hunting opener is this weekend. These venison recipes offer a variety of ways to make good use of the meat at breakfast, lunch or dinner.
Air Fryer Venison Breakfast Sausage
honeybunchhunts.com
3/4 lb. ground venison
6 oz. ground pork
7 leaves fresh sage minced
1 Tbsp. fresh thyme
2 Tbsp. regular or sugar free maple syrup
1/2 tsp. salt
In a large bowl, combine the ground venison, pork sage, thyme, syrup and salt.
Using a large cookie scoop (1/4 cup size) scoop 10 equal-sized meatballs and shape into patty form.
Place venison breakfast sausage patties in the air fryer, and cook at 375 degrees for 15 minutes, or until the internal temperature is at 145 degrees.
Venison Chili
eatingwell.com
Cooking spray
1 lb. ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1/2 tsp. freshly ground black pepper
14.5-oz. can diced tomatoes, undrained
14-oz. can fat-free, less-sodium chicken broth
1 Tbsp. tomato paste
15-oz. can red kidney beans, rinsed and drained
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison and cook for 3 minutes or until browned, stirring to crumble. Remove from the pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell pepper, garlic and jalapeño to pan and cook for 10 minutes or until tender, stirring frequently. Stir in chili powder, salt, cumin, red pepper and black pepper. Add venison, diced tomatoes, chicken broth and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer for 30 minutes. Add red kidney beans and cook uncovered for 15 minutes.
Venison Pot Roast and Gravy
allrecipes.com
1 lb. boneless venison roast, thinly sliced across the grain
1 Tbsp. minced garlic
1 Tbsp. grill seasoning
1 tsp. chili powder
2 cups beef broth
1/4 cup butter
1/4 cup flour
Preheat the oven to 350 degrees. Season the venison with garlic, grill seasoning and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in a preheated oven until the venison is tender, about 1 hour.
Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
When the venison has finished cooking, whisk 1-1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
