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Posts Tagged ‘Venison’

Oh, deer!

If you saw the dinner that I made for us tonight, you’d think we had a secret four-year old child… Popcorn shrimp and tater tots?? There’s not much else to say about it, after all, I only threw frozen food onto a cookie sheet. Let’s step back to Monday night when I experienced a brand new culinary adventure: venison.

Venison? You mean deer? BAMBI!? I know, I know. I have never felt so guilty cooking something in my entire life but I put my big girl gloves on and got to work. I figured I could use my favorite recipe for Shepherd’s Pie and just substitute my 1.5lb of venison in for the beef which worked out wonderfully. Mind you, I could only bare to eat less than a quarter cup of the meat, so luckily I have a hungry husband and coworkers to devour the rest.

VENISON SHEPHERD’S PIE

Mashed Potatoes:

  • 5 potatoes, peeled & roughly cubed
  • 2T of cream cheese
  • 1 egg, blended
  • 1/2 cup of milk
  • 1 bay leaf
  • salt to taste

Veggie/Venison mixture:

  • 1-2T of olive oil
  • Salt & pepper to taste
  • 1 1/2 pounds of venison (or ground meat of your choice)
  • 2 cups of freshly chopped mirepoix (2 carrots, 1 medium onion, 1-2 stalks celery)
  • 1 cup beef stock
  • 1T corn starch
  • a splash of Worcestershire sauce
  • 1T of your favorite spice mixture (I loveeee Grill Mates Montreal Chicken)
  1. Preheat the oven to 400 degrees. Boil potatoes in salted water with a bay leaf for 12-14 minutes (or until fork tender). Drain potatoes and remove/discard the bay leaf. Combine milk and egg in a separate bowl until smooth, add to potatoes. Add softened cream cheese and mash until relatively smooth.
  2. While potatoes are boiling, preheat a large skillet over medium-high heat. Add oil to the hot pan, then the ground venison. Liberally season the meat with salt and pepper then continue to crumble the meat until browned. Add the vegetable mixture and continue cooking another 5-7 minutes, stirring frequently.
  3. Pour 3/4C of the beef stock into a small saucepan over medium heat, add the Worcestershire sauce. Combine the reserved beef stock with the corn starch and then add it to the saucepan. While the venison and vegetables are cooking, bring the stock to a boil until it is slightly thickened. Add the gravy to the meat/veggie mixture.
  4. Pour the combined mixture into a small casserole dish, pile on the mashed potatoes evenly. Generously sprinkle the spice mixture over the potatoes and place in the oven, uncovered. Bake for 15 minutes until bubbly. Broil on low for 5 more minutes to brown the potatoes until golden.
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