(2) VENISON RECIPES (Chili & Pasta Sauce)
I like to cook a lot with venison ground burger. Here are my two favorite recipes. I have not has a complaint yet. In fact, I often serve to non-hunters who say " This is really good...how'd ya make it". Enjoy.
ROMEO's VENISON PASTA SAUCE
Makes about 2.5 quarts of sauce.
MARINADE: Marinade 1.5 pounds of venison burger overnight in the following mix:
- 1 Cup white chardonnay wine
- 1 teaspoon Italian herb seasoning
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon parsley flakes
- ½ teaspoon pepper
- Add ingredients above and loose venison burger in bowl. Add just enough cold water to cover meat. Stir to mix and blend. Cover and marinade overnight in refrigerator.
COOKING:
- Drain venison from marinade.
- Melt 3 tablespoons of butter in skillet on stove, increase heat and brown venison.
- Transfer venison to a 3 quart pot and add: One 24 oz. jar of spaghetti sauce ( ready-seasoned if desired ), One 14.5 oz. can of Zesty Jalapenos diced tomatoes(undrained), One 14.5 oz. can of diced tomatoes.(undrained)
- STIR SAUCE TO MIX.
Heat on stove and serve over linguine or favorite pasta
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STEVE’S VENISON CHILI
INGREDIENTS:
- 1 pound venison burger
- 1 large onion, chopped(about 2 cups)
- 2(15.5 oz.) cans dark red kidney beans, undrained-or chili beans
- 4 oz. of fresh Portabella mushrooms, or 1 (4 oz can) of mushrooms
- 3 (14.5 oz.) cans chili-style chunky tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon dried oregano, crushed
- ½ to 1 teaspoon ground Cayenne Red Pepper, (depending on taste)
- ½ teaspoon black pepper
- ½ tablespoon Chili powder
COOKING DIRECTIONS:
- Place undrained beans, mushrooms, and undrained tomatoes in a Crockpot, or on stovetop in a cast iron pot or heavy aluminum container.
- Cook onions in skillet until tender, then add to ingredients in cooking container, stir
- Add the garlic powder, parsley, oregano, ground red pepper, black pepper and chili powder to ingredients in cooking container, stir
- Using a skillet, cook venison burger only until brown, then add to ingredients in cooking container, stir
- Bring the mixture to boiling, reduce heat, then simmer, uncovered, for about 1 ½ hours, or until chili reaches desired consistency, stirring occasionally.
OPTIONAL: For hearty “Country-Style Venison Chili ”, stir in sliced, fully-
cooked Sweet Italian Sausage after Chili has finished cooking
NOTE: For cooking two batches double ingredients; for 3 batches triple ingredients, etc. Unused Chili may be frozen for up to one year.
p.s. The Country-Style is awesome for the hearty appetite.