Venison Steaks With Green Chile Mushroom Salsa Butter Recipes

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VENISON BURGER AND STEAK CHILI



Venison Burger and Steak Chili image

This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!

Provided by Jennifer Mills

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 3h15m

Yield 10

Number Of Ingredients 23

½ pound bulk mild Italian sausage
1 pound cubed lean venison
2 pounds ground venison
2 tablespoons olive oil
8 ounces sliced crimini mushrooms
1 large onion, diced
2 tablespoons minced garlic
1 green pepper, diced
1 red peppers, diced
2 red chile peppers, seeded and chopped
2 jalapeno peppers, seeded and minced
1 (6 ounce) can tomato paste
1 (28 ounce) can tomato sauce
2 (15.5 ounce) cans black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes, with liquid
1 cup water, or as needed
¼ teaspoon chili powder
2 tablespoons paprika
1 dash cayenne pepper
2 tablespoons dried oregano
Salt and pepper to taste
¼ cup minced fresh parsley
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
  • Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
  • Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
  • Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 34.5 g, Cholesterol 127.7 mg, Fat 18 g, Fiber 11.6 g, Protein 44.7 g, SaturatedFat 7.8 g, Sodium 1515.3 mg, Sugar 11.5 g

VENISON WITH SHERRY-MUSHROOM SAUCE



Venison with Sherry-Mushroom Sauce image

I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.

Provided by Karen D.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 57m

Yield 3

Number Of Ingredients 11

½ cup all-purpose flour
½ teaspoon ground sage
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, divided
1 cup chopped Vidalia onion
2 cups sliced mushrooms or baby bellas
6 (3 ounce) venison tenderloin steaks
1 tablespoon all-purpose flour
¾ cup sherry
¼ cup water

Steps:

  • Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
  • Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
  • Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g

VENISON STEAKS WITH WILD MUSHROOM SAUCE



Venison steaks with wild mushroom sauce image

Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper

Provided by Barney Desmazery

Categories     Main course

Time 20m

Number Of Ingredients 9

25g dried porcini mushrooms
3 venison steaks, about 200g each
25g butter
1 tbsp sunflower oil
1 shallot , finely chopped
2 tbsp dry sherry
1 tbsp balsamic vinegar
6 tbsp double cream
mashed potato , to serve

Steps:

  • Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
  • In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

Nutrition Facts : Calories 535 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 0.6 milligram of sodium

GREEN CHILE MUSHROOM SALSA BUTTER



Green Chile Mushroom Salsa Butter image

Provided by Reed Hearon

Categories     Condiment/Spread     Food Processor     Herb     Mushroom     Roast     Hot Pepper

Yield Makes about 1 cup

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, softened
1/8 teaspoon coarse salt, or to taste
1/2 cup green chile mushroom salsa
For the salsa:
2 poblano chiles*
2 plum tomatoes
3 medium unpeeled garlic cloves
1/2 ounce dried morels** or 1/4 pound fresh morels**
1 tablespoon olive oil
6 freshepazote leaves* chopped
1/2 cup water
1/8 teaspoon coarse salt, or to taste
available at Mexican markets and some specialty produce markets
** available at specialty foods shops

Steps:

  • In a food processor blend together salsa butter, and salt until combined well. (Salsa butter may be made 3 days ahead and covered, chilled.)
  • To make the salsa:
  • Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast poblanos, tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
  • While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes. Remove morels from soaking liquid and halve. Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid. If using fresh morels, wash well, pat dry, trim, and halve.
  • In a small heavy skillet heat oil over moderately high heat until hot but not smoking and sauté dried or fresh morels, stirring, until browned lightly, about 1 minute. If using dried morels, add reserved soaking liquid and boil until liquid is evaporated. Sauté dried or fresh morels, stirring until browned, about 3 minutes more.
  • Wearing rubber gloves, stem and seed chiles. Discard tomato stems and garlic stems.
  • In a food processor pulse chiles, tomatoes, garlic, morels, and epazote until chopped coarse (do not purée). In a bowl stir together chile mixture, water, and salt. (Salsa may be made 3 days ahead and chilled, covered. Bring salsa to room temperature before using.) Makes about 1 1/2 cups.

GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER



Grilled Rib-Eye Steaks with Green Chile Mushroom Salsa Butter image

Provided by Reed Hearon

Categories     Beef     Garlic     Cinco de Mayo     Backyard BBQ     Steak     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 4

Number Of Ingredients 15

Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
2 tablespoons olive oil
2 tablespoons plus 2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
Accompaniments
3 cups Drunken Beans
1/4 cup Green Chile Mushroom Salsa Butter
Chipotle Fried Onion Rings
available at Mexican markets and some specialty produce markets.

Steps:

  • Prepare grill.
  • Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
  • Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
  • For the Chipotle Rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)

VENISON STEAK WITH MUSHROOMS AND RICE



Venison Steak With Mushrooms and Rice image

I got this recipe from the Complete Venison Cookbook, by Harold W. Webster, Jr. I modified some of the recipe. Easy everyday recipe. Serve with salad and garlic bread.

Provided by patklavon

Categories     Deer

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons butter
1 medium onion
1 lb venison steak
1 cup heavy whipping cream
1/8 teaspoon ginger
fresh parsley
8 ounces mushrooms

Steps:

  • Slice/chop the onion, slice the mushrooms and cut the venison steak into thin strips.
  • Melt 4 tbsp butter in a large skillet over medium heat; add the onions and cook them until soft, stirring occasionally. Reduce heat to low.
  • Add the mushrooms and cook until tender;.
  • Increase heat to high, push the vegetables to the side and add the remaining 2 teaspoons butter to the skillet.
  • After butter has melted, add venison strips and stir-fry until just browned; mix in with vegetables;.
  • Stir in cream and ginger and heat through.
  • Season with salt and pepper (to taste) and transfer to a serving platter.
  • Serve with steamed white rice.

Nutrition Facts : Calories 518.4, Fat 42.3, SaturatedFat 25.8, Cholesterol 223.8, Sodium 206.9, Carbohydrate 6.3, Fiber 1, Sugar 2.2, Protein 29.5

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