This past Christmas, I cooked a delicious Venison Wellington that I can’t wait to make again! It was the first Christmas I cooked the entire dinner myself and I knew I wanted to make something special. I had backstrap still in my freezer from the doe I shot the year before, just waiting for the “right” recipe to use it.
Summer is here and what better time to grill up some delicious venison bacon burgers! You might be wondering where the bacon is, this recipe has it inside the burger creating a great flavor!
One complaint I’ve heard about venison burgers is how dry they can be. Not this recipe! Big, juicy burgers full of flavor that go great with a beer on a beautiful summer day.
Click below to get the recipe!
This past weekend, I cooked up a batch of delicious and easy venison chili! With the cold winter months, nothing is better than a warm bowl of chili.
This is an easy recipe with only 7 ingredients.
Country Huntress Venison Chili
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 333 per serving
- 1 lb of ground venison (beef or turkey could be used too)
- Four 10 ounce cans of diced tomatoes and green chiles
- Two 14.5 ounce cans of pinto beans (or whatever bean you like best, kidney or black beans would work well too)
- One large onion (chopped)
- Three cloves garlic (minced)
- 1-2 tablespoons Chile Powder (Depending on how much heat you like, add to your preference, I love spicy food so I use 2)
- 1/2 tablespoon Ground Cumin
You can simmer anywhere from 20 minutes up to an hour. I think the flavors develop more the longer you let it simmer. But if you’re rushing to get dinner on the table, 20 minutes will do!
The chili definitely has a kick to it from all the chile powder. I love spicy food. If you don’t, maybe add only a tablespoon of chili powder. I’m definitely an “eyeball” the measurements cook, so feel free to change what you’d like to your preferences. This is a great base chili you can really make your own.
To top it off, I add a nice dallop of sour cream. This helps cut down the spicy heat when you’re eating it. You can also add cheese, green onion, or olives.
A few weekends ago, I made my first venison meatloaf and it turned out incredibly delicious!
I hosted a “Friendsmas” dinner with several friends and made a feast of venison meatloaf, mashed potatoes, and green bean casserole (my personal holiday favorite). Meatloaf was one of my grandma’s specialties and I’ve always liked it. So I was excited to try out this recipe because I hadn’t eaten it in years. It didn’t disappoint!
To make the meatloaf, I first needed to grind up some of the venison in my freezer. This meant I got to use my new meat grinder for the first time! I took out a couple packs of stew meat to thaw out so they’d be ready to grind.
I read the manual, it seemed easy enough so I started grinding the stew meat.
I ran it through a coarse grinder plate on the first pass through. Then, I switched it to the fine grinder plate on the second.
When it was all done, I was left with over a pound of venison! So cool and really easy to use. I can’t wait to try out the sausage stuffing setting on there.
For the meatloaf, I followed this recipe. The venison weighed out to around a pound and a quarter, so I increased all the ingredients a bit.
Like my grandma always said, the only way to mix meatloaf is to get in there with your hands. I combined all the ingredients together and then filled a small loaf pan. It smelled amazing, but to make it even better you add some bacon strips on top.
Mine took almost twice as long as the recipe said to cook. An instant thermometer was a life saver cooking this one! Make sure the inside temperature is at least 160 degrees. I poured over the BBQ sauce mixture and viola!
I think the next time I make it, I’d form the meat into the rectangle shape on a baking sheet. That way you put full slices of bacon over the top and sides. And the entire meatloaf will be covered in the sauce that everyone said was their favorite part. I think the sage adds a really great flavor to this recipe so don’t skip that ingredient or swap it out!
Writing this post makes me want to cook this again, it was so delicious! This meatloaf is also great the next day between two white slices of bread with mayo. But it’s not likely you’ll have leftovers!
Try it out and let me know what you think!
This past weekend, I served my first meal from the doe I shot weeks earlier. It was a great feeling!
I used my new meat grinder to make ground venison for a delicious meatloaf recipe. I’ll share it later this week, everybody loved it!
Everyone has their own reasons for why they hunt. Providing meat to eat is probably my biggest reason. I can’t wait until I have my own family and I’ll know exactly where the meat they’re eating came from. It’s feelings like this that make me so happy I got involved in hunting.