Apple Stuffed Venison Recipes
SLOW COOKER APPLE-SCENTED VENISON ROAST
My step-mom's recipe for a tasty venison roast. The apple does something magical! The gravy goes great with mashed potatoes.
Provided by Kristy Nordeen
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
- When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 5.9 g, Cholesterol 128.6 mg, Fat 5.5 g, Fiber 1 g, Protein 35.2 g, SaturatedFat 1.7 g, Sodium 120.1 mg, Sugar 3.6 g
VENISON STUFFED PEPPERS
These venison stuffed peppers are chock full of perfectly seasoned ground venison, rice, and a rich tomato sauce. Top with a bit of cheese and voila!
Provided by Miss AK
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F.
- Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
- Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
- Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
- Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
- Bake for 30 minutes, until the peppers are soft.
- If desired, top with parmesan and fresh parsley.
Nutrition Facts : ServingSize 1 bell pepper, Calories 216 calories, Sugar 3 g, Sodium 725 mg, Fat 6 g, SaturatedFat 2 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 29 g, Fiber 6 g, Protein 17 g, Cholesterol 48 mg
APPLE-STUFFED VENISON
Provided by Food Network
Categories main-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Set up a water smoker according to manufacturer's instructions.
- In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
- Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
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APPLE-STUFFED BACKSTRAP - THE SPORTING CHEF
From sportingchef.com
Estimated Reading Time 2 mins
- Lay the backstrap on a flat cutting surface. The idea is to open the meat up, leaving a "hinge" in the center. It's called "butterflying" the meat. Start with a sharp, thin-bladed knife, and cut into the meat just below the smaller end. You want to leave the small end uncut so it will hold the stuffing in when tied. Continue to cut into the meat while sliding the knife toward the opposite end of the backstrap, but not all the way through. If you happen to cut too deeply, it's not a huge deal, and you can fix it. When done, you should be able to open the backstrap up relatively flat with the hinge in the center of the meat. If your backstrap is a larger piece, you can butterfly it again.
- Heat a thin layer of oil in a skillet over medium-hot heat. Add apple, onion, garlic, lemon juice and jalapeno pepper. Saute for 2 to 3 minutes. Sprinkle brown sugar over. You may also add a little more lemon juice over if you like your stuffing more tart. Allow mixture to cool. Mix with cheese.
- Rub some olive oil into the meat, and season with salt and pepper. Lay seasoned backstrap flat, with the inside facing up. Spread stuffing over meat, and press down to flatten. Leave the outside edges "unstuffed" so that, when tied, the meat will bind together. Roll the meat up on one end, and secure with butcher string. While pressing stuffing into meat, continue to hold together snugly while securing with string.
- Heat a thin layer of oil in a medium-hot skillet. Brown meat on all sides, and remove when medium-rare. While skillet is still over heat, add a splash or two of white or red wine, and stir to deglaze pan. Remove meat from heat and whisk in 4 to 5 tablespoons of chilled butter (we're making sauce). Allow to rest for a few minutes before removing string. Using a sharp, thin-bladed knife, slice meat into medallions. Arrange on plates, and drizzle sauce over.
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- Lay the backstrap on a flat cutting surface. The idea is to open the meat up, leaving a “hinge” in the center. It’s called “butterflying” the meat. Start with a sharp, thin-bladed knife and cut into the meat just below the smaller end. You want to leave the small end uncut so it will hold the stuffing in when tied. Continue to cut into the meat while sliding the knife towards the opposite end of the backstrap, but not all the way through. If you do happen to cut too deeply, it’s not a huge deal and you can fix it. When done, you should be able to open the backstrap up relatively flat with the hinge in the center of the meat. If your backstrap is a larger piece, you can butterfly it again.
- Heat a thin layer of oil in a skillet over medium-hot heat. Add apple, onion, garlic, lemon juice and jalapeno pepper. Saute for 2 – 3 minutes. Sprinkle brown sugar over. You may also add a little more lemon juice over if you like your stuffing a little more tart. Allow mixture to cool. Mix with cheese.
- Rub some olive oil into the meat and season with salt and pepper. Lay seasoned backstrap flat, with the inside facing up. Spread stuffing over meat and press down to flatten. Leave the outside edges “unstuffed” so that, when tied, the meat will bind together. Roll the meat up on one end and secure with butcher string. While pressing stuffing into meat, continue to hold together snugly while securing with string.
- Heat a thin layer of oil in a medium-hot skillet. Brown meat on all sides and remove when medium-rare. While skillet is still over heat, add a splash or two of white or red wine and stir to deglaze pan. remove from heat and whisk in 4 - 5 tablespoons of chilled butter (we’re making sauce). Allow to rest for a few minutes before removing string. Using a sharp, thin-bladed knife, slice meat into medallions. Arrange on plates and drizzle sauce over.
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