Venison Vegetable Hunters Pie Recipes

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VENISON & VEGETABLE (HUNTER'S) PIE



Venison & Vegetable (Hunter's) Pie image

This is a mix between the Hunter's Pie and Cottage Pie recipes found in "Irish Pub Cooking" by Larry Doyle. I've never had either before, so I can't comment on how close it is to your usual Cottage Pie. All I know is that this was a good one-pot meal for venison lovers like us!

Provided by Meghan at Food.com

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/4 lbs ground venison
2 tablespoons canola oil
1 cup onion, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
1/2 cup whole wheat flour
1 3/4 cups fat-free vegetable broth
1/4 cup tomato paste
red pepper flakes, to taste
1/4 teaspoon salt
ground pepper, to taste
1/2 cup white mushroom
2 medium potatoes
2 tablespoons fat-free half-and-half
garlic powder, to taste

Steps:

  • Preheat to oven 375 degrees F.
  • Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil.
  • After about five minutes, remove meat from pan, leaving any remaining oil in the skillet.
  • Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.) Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly.
  • Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick!
  • Put the meat mixture into a pie plate.
  • Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.) Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.

Nutrition Facts : Calories 456.4, Fat 17.9, SaturatedFat 5.5, Cholesterol 113.9, Sodium 401.2, Carbohydrate 37.9, Fiber 5.6, Sugar 5.4, Protein 36.8

HENKE'S HUNTER'S VENISON



Henke's Hunter's Venison image

Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice.

Provided by hankers

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 3h5m

Yield 4

Number Of Ingredients 9

¼ cup butter, divided
1 ½ pounds venison, cut into cubes
1 ½ pounds sliced mushrooms
½ cup dry white wine
1 (14.25 ounce) can beef broth
1 bunch green onion, chopped
¼ cup minced parsley
2 tablespoons onion powder
1 tablespoon garlic powder

Steps:

  • Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.
  • Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.

Nutrition Facts : Calories 400 calories, Carbohydrate 15.3 g, Cholesterol 159 mg, Fat 16.5 g, Fiber 3.7 g, Protein 44 g, SaturatedFat 9 g, Sodium 178 mg, Sugar 6.5 g

DEEP-DISH HUNTER'S PIE



Deep-Dish Hunter's Pie image

"My husband, an avid hunter, loves the garlic mashed potato topping on this dish," writes Christina Rulien from Marysville, Washington.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 21

1-1/2 pounds potatoes, peeled and cubed
3 garlic cloves, minced
1/4 cup milk
1 tablespoon butter
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 cup sliced fresh mushrooms
1 cup sliced carrots
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
2 cups cubed cooked venison
1-1/2 cups beef broth
1/4 teaspoon dried thyme
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
3 tablespoons cold water
1/3 cup shredded cheddar cheese
2 tablespoons minced parsley

Steps:

  • Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 248 calories, Fat 8g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

VENISON TACOS



Venison Tacos image

Venison tacos are an excellent ground venison recipe. They are easy to make, don't take a lot of time to prepare and cook, and taste amazing!

Provided by Jason Tome

Categories     Main Course

Number Of Ingredients 16

2 tbsp Olive Oil
1 Red onion, roughly chopped
1 Red pepper, roughly chopped
2 Clove Garlic, finely sliced
1 tbsp Smoked paprika
2 2 tsp Ground cumin
1 tbsp Tomato paste
400 g Ground venison
200 ml Venison stock / Beef stock
8 Corn tortilla / flour tortilla, warmed
1 Lettuce, thinly sliced
1 Avocado, roughly chopped
3 tbsp Pickled Jalapenos
1 tbsp Coriander Leaves
50 g Sour Cream
1 Lime, sliced into wedges

Steps:

  • Place a large saucepan on a medium heat and pour in the vegetable oil.
  • Add the chopped red onion and red pepper, cook for 5 minutes until softened.
  • Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
  • Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
  • Place a lid on the saucepan and cook slowly for 45 minutes.
  • When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
  • Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
  • Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

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