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.
I’m gearing up to head out to the Strait of Juan de Fuca next weekend and I can’t wait! It got me thinking about the last time I was out fishing in the San Juan islands and I realized I never posted my crab recipes from the delicious fresh crab I brought back that trip.
Crabbing is something I had never done before so it was really cool to be able to see it first hand. I learned all about pulling pots, distinguishing males from females, seeing if their shells are soft, and measuring to be sure it’s legal to keep. This guy was one of big ones they could keep (yes he’s still alive in the picture!).
Once I was home with the crab legs, I knew I needed to find some great recipes to really show off this delicious crab meat. But before I could get to cooking, I learned the not so fun task of getting all the crab meat out of the shells. It took me over an hour to do all the legs, but it was so worth it when I was left with all this gorgeous fresh crab!
Crab cakes were the first thing I wanted to make. They’re one of my favorite appetizers to order at any seafood restaurant. That being said, I’ve definitely had some crab cakes that left me wondering where all the crab meat was in between all the breading. So it was important to me that I found a recipe that really showcased the meat and didn’t use a bunch of fillers.
I found this recipe on All Recipes and followed the directions to a T. In the end, I was left with these beautiful crab cakes that everyone loved!
It’s full of crab meat and delicious seasonings. You broil them in the oven to get the nice crispy outer crust. There aren’t many fillers added, so the crab is really the star of this recipe. If you love crab and love crab cakes, definitely give this recipe a try!
Now, for the rest of the crab meat, I knew I really wanted to go all out for what I made. What better than surf and turf? And Steak Oscar was the answer! For this recipe, I looked to Ree Drummond for inspiration and loosely based my recipe off of hers, found here.
Now her recipe called for shrimp to be used on top, but I swapped that out for fresh crab meat soaked in the butter sauce. Unlike a typical bearnaise sauce used for Steak Oscar, she makes a tarragon hollandaise sauce that is so dang good you’ll want to put it on everything you cook!
For the asparagus, I coated them in olive oil and balsamic vinegar and roasted them in the oven. This is actually my favorite vegetable to eat with any meat dish. They turn out soft and crispy on the ends. The steak was grilled in a piping hot cast iron skillet to medium rare. It’s a little bit tricky to get the timing right for everything to be done at the same time (my sauce thickened up a bit) but the end result is so worth it.
This may be the nicest meal I’ve cooked so far. It’s definitely a pricey meal to put together, but the final dish rivals anything you’ll get at a nice seafood restaurant!
I served mine with roasted tri-color baby potatoes and salad. It was definitely a crowd pleaser! I can’t wait to make it again, maybe next time with a nice venison steak!
What’s your favorite way to eat fresh crab? Share below and let me know if you try either of these recipes!
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!