Venison Cowboy Casserole - Killin' it in the Kitchen
Venison Cowboy Casserole Recipe -
• 1 lb. ground venison
• 1 tbsp oil
• 1 can corn, drained/rinsed
• 1 can cream of mushroom
• 1 tbsp onion flakes
• 1 bag tater tots, semi-thawed
• 1 tsp garlic salt
• 2 c shredded cheese (divide in half)
• ½ c milk
• 4 tbsp sour cream
• Pepper, to taste
• 350 degrees 30 min, until cheese melted/golden tots
Get ahead of your Game with DeerCast available on iOS and Android devices
App Store:
Play Store:
For exciting updates on what's happening on the field and off, follow us on social
Facebook:
Instagram: @DruryOutdoors
Twitter @DruryOutdoors
Be sure to check out for more information, hunts, and more!
Music provided by Epidemic Sound
#dodtv
Cooking Game: Venison Chili
Venison Chili
Ingredients:
¼ cup plus 2 tablespoons vegetable or canola oil, divided
2¼ lbs ground venison
Kosher salt and freshly ground black pepper
3 large poblanos, stemmed and diced
1 large onion, chopped
6 cloves garlic, thinly sliced
2 tablespoons ancho chile powder, or to taste
1½ tablespoons ground cumin
1 teaspoon dried oregano
3 tablespoons minced chipotle peppers in adobo
3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
3 cups beef stock
Serving Ingredients:
corn chips
shredded sharp cheddar or Pepper jack cheese
sour cream
diced red onions or sliced scallions
sliced jalapenos or serrano chiles
Specialty Equipment:
Slow Cooker
Methods:
Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
Add 2 tablespoons of the oil.
Sprinkle the venison generously with salt and pepper.
Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
Return to the heat and cook, stirring often, until soft, 8 to 10 minutes. Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute. Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
Stir to combine, then bring to a simmer.
Cook, partially covered, stirring occasionally, until the venison is tender, about 2 hours.
Add the remaining beans and warm through. Adjust seasonings.
Serving Methods: Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.
----------------
Find Sportsman Channel in your area here:
Watch full MeatEater episodes here:
Shop our Merch Store:
Follow us:
Web:
Facebook:
MeatEater on Twitter:
Steven Rinella on Twitter:
Google +:
MeatEater Tumblr:
Trophy Country on Tumblr:
Pinterest:
Instagram:
Venison Casserole with Tom Aikens | Food & Restaurants | Harrods
An early convert to the art of cooking, Chef of the Season and Michelin star winner Tom Aikens can’t keep out of the kitchen, whether in-store or at home. Watch Tom demonstrate how to prepare a delicious autumn-inspired venison casserole dish as well the top essential kitchen ingredients he cannot go without.
Film: Struan Wallace
As seen in the December 14 /January 15 digital issue. To watch more tempting recipe ideas, download the award winning Harrods app for tablet and mobile: magazine.harrods.com
The Best Venison Stew/Casserole. #SRP
A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Couldn't be easier, Diced venison, bacon lardons, onions, carrots, Red wine, stock and mushrooms. Simply stunning.
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
How to Make Venison Tater Tot Casserole
Midwest comfort food is a casserole or hotdish like this one, full of ground venison and topped with tater tot style potatoes.
Do you live in an Illinois county that is part of the Illinois Deer Donation Program? The Illinois Deer Donation Program connects meat processors, hunters, and food pantries to provide ground venison to food pantry clientele. To learn more, visit
- - - - - - - - - -
The University of Illinois Extension YouTube channel is your destination for educational content on topics such as energy and environmental stewardship, food safety and security, economic development and workforce preparedness, family health, financial security, wellness, and youth development.
For more about Extension’s work, visit:
Follow University of Illinois Extension here:
Extension blogs:
Facebook:
Twitter:
Instagram:
Pinterest:
Tristan Walsh Venison Shank Casserole SATURDAY KITCHEN RECIPE SEARCH
hjttp://saturdaykitchenrecipesearch.co.uk
Tristan Welch worked his way up the food chain at top restaurants in London and Paris, including Le Gavroche in 1999 and L'Arpège in 2000 where he won the Award of Excellence from the Academy of Culinary Arts, which recognises exceptional talent and ambition in young chefs.
Tristan then did some work at the Box Tree gastro pub in Ilkley, West Yorkshire and before moving north to work at the five star Glenapp Castle in Ayrshire, Scotland for two years. During this time, Tristan was awarded the prestigious Gordon Ramsay Scholarship Award in 2003.
Tristan's Venison Shank Casserole
Tristan's first head chef position was at the two Michelin-starred restauarant, Petrus in 2005 where he worked under the executive guidance of Marcus Wareing. Petrus was awarded the Best Restaurant Award in the Harden's Guide 2008, which judged the restaurant on food, service and atmosphere. In March 2008, Tristan re-launched the Kensington restaurant,