Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts
Tuesday, February 11, 2014
SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS
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| This recipe is also wonderful substituting venison with LEAN moose, buffalo, or beef burger... |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.
Posted by Sandra
INGREDIENTS
1 head of green cabbage, cored
***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
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| Hot out of the oven... |
***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce
***Garnish
2 tablespoons parsley
½ cup mozzarella cheese
METHOD
Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.
Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.
In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.
In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!
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Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.
Thursday, January 30, 2014
SANDRA’S TASTY VENISON SALAMI FRIED RICE
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| I used homemade Venison Salami our brother in law Larry Harvey recently provided us... |
Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.
Cook: 15 Mins.
Posted by: Sandra
INGREDIENTS
2 tablespoons light olive oil, divided
2 eggs
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell pepper, diced
1 garlic clove, minced
¼ cup venison salami, diced
2 cups pre-steamed basmati rice
2 tablespoons ginger soy low-sodium sauce
¼ teaspoon freshly ground pepper
Garnish:
--1 green onion, sliced
--4 large cherry tomatoes, halved
METHOD
Heat a large skillet over medium heat with 1 tablespoon light olive oil. Beat the eggs in a small bowl. Scramble the eggs while breaking them up slightly, and set aside in a small bowl.
Add the remaining 1 tablespoon of olive oil to skillet and heat to medium-high heat. Add the onion, celery, and bell pepper to the skillet, and saute until onions are translucent, about 5 to 7 minutes. Add the garlic, and saute for 30 seconds. Add the diced venison salami, and saute for 1 minute. Add the rice, and break it up to incorporate with other ingredients while sautéing. Add the soy sauce and freshly ground pepper, and continue sautéing for a couple of more minutes. Lastly, add the reserved scrambled eggs, and saute until warmed through.
Serve equally between two dinner plates, and garnish the fried rice with sliced green onions. Place the cherry tomato halves along side – Enjoy!
Wednesday, January 22, 2014
Venison Sausages with Red Cabbage and Apples
Venison Sausages with Red Cabbage and Apples
5 Venison sausages1/2 red cabbage, sliced
2 red onions, sliced
4 sticks celery, sliced (optional)
2 apples, peeled, cored and sliced
100ml red wine vinegar
1 tbsp muscovado sugar
Salt and Freshly ground pepper
1. Brown the sausages in a pan.
2. Layer the cabbage, onions, celery and apple slices. Season.
3. Add another layer of the vegetables and top with the sausages.
4. Sprinkle over the sugar and pour over the vinegar and put the lid on the dish or cover with foil.
Bake in the oven for 1 1/2 hours at 160C
If you would like to try some of the Millbank Parkland Venison products, you can still enter the giveway HERE
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| Win this Taster Pack |
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