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Ground Elk Chopped Cheese

Sophie May — Thu, 23 Oct 2025 19:17:10 +0000

This Ground Elk Chopped Cheese is something the New York bodega’s would be jealous of! It is SO easy and delicious and would work with any of the ground big game in your freezer.

The chopped cheese is a relatively new dish to New York, but it is a star when it comes to flavor.

When researching them, I found that many bodegas use turmeric in their ground meat and WOW! What a game changer. To me, it gives it the extra layer of flavor that comes with your favorite greasy burger place. Tumeric is also in Adobo seasoning which was another common theme in both recipes and bodegas. Adobo has turmeric, garlic powder, salt, oregano, and black pepper. It is a phenomenal all purpose seasoning. I used sazon with the addition of onion powder and turmeric. However, I would personally interchange either. Both are delicious and will give you amazing results. AND, if you have a tried and true burger seasoning, you can also use that.

As for toppings, I used the traditional shredded lettuce, tomato, ketchup, and mayo combination. But if you are a mustard guy or pickle fanatic or want to spice it up with some jalapeños or even more onions? Go right on ahead. The fun thing about this dish is it is really hard to mess up. Got your meat too brown? Adds another flavor profile to the dish. Toasted your bread too much? Add more sauce to help soften the bread. It really is fool proof. Plus, it cooks up SO FAST!

Overall, this recipe is amazing because the cheese melts into the meat so every bite is full of cheese-y goodness. The toasted bread gives a little crunch, but is soft and soaks up all of the cheese and juices.

I love burgers and this truly is my new favorite way to make them at home.

Please give this recipe a try! I know it will not disappoint! ENJOY!

Ground Elk Chopped Cheese

This New York Bodega special is sure to be the star of the show at your next family gathering.

Course Dinner, Lunch

Cuisine American, Deli, New York

Keyword American, Bodega, Chopped Cheese, Deli, Dinner, Elk, Ground Venison, lunch, New York, Sandwich

Prep Time 10

Cook Time 15

Total Time 25

Servings subs

Equipment

bacon press not necessary but helps get your bread toasty
metal bench scraper again not necessary but makes chopping and mixing easier
parchment paper and foil not necessary, but helps sub keep its shape

Ingredients

1.5 lbs ground elk or venison/big game meat
2 T bacon fat or butter for cooking meat
4 hoagie buns or 1 loaf of po'boy bread
10 slices American cheese I like Sargento
1 yellow onion chopped
seasoning of choice I did salt, pepper, onion powder, sazon, and tumeric.. Can also do adobo
4 T butter for toasting bread
1-2 tsp minced garlic for toasting bread

Toppings

shredded lettuce
tomatoes sliced, seasoned with salt and pepper
mayo
ketchup

Instructions

Start by toasting the bread. Do this by heating a skillet or large enough pan over medium heat. Once hot, add butter and some minced garlic. I did ~1T butter and 1/2 tsp garlic per hoagie. Once the butter is melted, place the inside of the bread face down. I slid the bread around the pan to make sure all the butter was soaked up and then I placed a bacon press on top to flatten the bread some and get a good even browning (~1-2min). Once bread is toasted, set aside.
In a bowl combine your meat with your seasoning. I used salt, pepper, onion, powder, sazon, and tumeric, but however you like to season your burger meat will work. I have learned that my meat is seasoned enough when it is combined and I can smell seasoning. Game meat does not have a lot of fat, so it takes a bit more seasoning than you think.
Once combined, form 4 patties. In a skillet over medium-high heat, heat your bacon fat or butter. Once hot, place your patties in and toss in your onions.
Cook patties for ~3 minutes or until browned and flip and cook for another 3 min.
Once browned, begin to chop up the meat with your metal bench scraper or spatula.
Continue to chop and mix until all of your meat is cooked.
Once cooked, top with the American cheese slices. Let the slices melt a bit.
Once a bit melted, start chopping and mixing all of the meat and cheese together.
Assemble your chopped cheese. I like to use tomato, lettuce, mayo, and ketchup and then wrap it in parchment paper and foil. ENJOY!

The post Ground Elk Chopped Cheese appeared first on Wife Of A Hunter.

Venison Loco Moco

Sophie May — Mon, 13 Oct 2025 19:11:24 +0000

This Venison Loco Moco recipe is one I’ve been working on for years, and when Hawaii came up on my States Wheel, I knew it was finally time to perfect it. There’s just something about Loco Moco with a layer of rice, a juicy venison patty, flavorful gravy, and a golden runny egg that feels like a warm hug in a bowl.

Loco Moco has always been one of my ultimate comfort meals. Being 1/64th Hawaiian, I really wanted to do this dish justice and capture the flavors that make it so special. The gravy especially took the longest to get right. It ties everything together in the best way.

I’m genuinely proud of how this turned out. It’s the perfect way to use your venison or any big game meat and turn it into something hearty, flavorful, and a little bit nostalgic. Every bite brings that balance of salty, rich, and satisfying that makes you want to lick the plate clean.

And if you’re short on time (just between us), go ahead and grab that brown gravy packet. No judgment here, it will still taste absolutely delicious. Cooking should be approachable, not complicated.

I hope y’all enjoy this first recipe in my “States” series. Hawaii set the tone beautifully, and I can’t wait to share where the wheel lands next.

Venison Loco Moco

This Hawaiian dish is something the whole family will love.

Course Dinner

Cuisine Hawaiian

Keyword Dinner, Ground Venison, Hawaiian, Venison

Prep Time 15

Cook Time 45

Total Time 1

Servings patties

Author Sophie May

Ingredients

Patty Ingredients

2 lbs Ground Venison
1/2 Sweet Onion finely chopped
1 T Worcestershire Sauce
1 T Garlic Powder
1 T Onion Powder
Salt to taste
Pepper to taste
2 T neutral oil like vegetable

Gravy Ingredients

4 T Butter
1/2 Sweet Onion sliced
2 tsp Minced Garlic
3 T All Purpose Flour
2 C Water
1 tsp Chicken Bouillon
1 tsp Better Than Beef Bouillon
1 tsp Worcestershire Sauce
1 tsp Ketchup

Serve with:

White Rice
Eggs I like over easy
Macaroni Salad use my linked recipe for the best one 😉
Green Onions chopped

Instructions

Patty Instructions

In a pan over medium heat add the oil.
Combine all of the remaining ingredients in a bowl. Mix well. Shape patties. I make about 8+ and flatten them a bit in order to cook evenly.
Once the pan is heated, cook the patties 3-4 minutes each side or until the internal temp reaches 160℉.
Once all patties are cooked, set aside. If there is burnt crisps in your pan, clear it, otherwise use the drippings for your gravy.

Gravy Instructions:

Melt butter in the pan the meat was cooked in.
Once melted, add the onions and once they start to soften add the garlic. Should all start to brown around 4 minutes.
Once brown, add the flour. This should make a thin roux. I like to cook this for a few minutes just to let it thicken some.
Add the rest of the ingredients. Mix well. Stir until thickened, 8-10 minutes.

Serve:

Serve with cooked eggs, rice, and macaroni salad. Top with green onions

The post Venison Loco Moco appeared first on Wife Of A Hunter.

Venison Arayes

Sophie May — Mon, 22 Sep 2025 01:43:20 +0000

This Venison Arayes recipe is perfect for this fall! It is simple and has a unique flavor that I am sure everyone will enjoy!

Since having an extended hiatus from my page, I knew when I came back I wanted the recipe I made to be unique and super easy.. especially since I have a baby attached to me 24/7 now. That being said, I did some research and stumbled upon the Lebanese or Middle Eastern dish called “Arayes”. It looked delicious and many of the recipes I saw were under 45 minutes, a dream.

With deer season upon us, I knew many of you would be bringing home venison or might even have venison in the freezer that is needing a new way to be used. This seemed like a fantastic option, so I started researching and cooking.

I have been playing around with several unique recipe ideas, but they all seemed to be missing something that made the restaurant versions a tier higher… BUT this one… this recipe.. CHEF’S KISS! It is everything and more!

I have seen several ways of cooking arayes, from solely in the oven, to just stovetop, to the grill. I think the best way to get a toasty outside is on the stovetop or grill. I will go into more detail for the stovetop in the instructions, but depending on the thickness of your arayes will depend on how you cook them. Obviously, the thicker they are the longer they will need, so keep that in mind if you are in a hurry.

While I am a mom of a baby barely starting solids, I know the importance of sneaking vegetables into your food for littles. This is the perfect recipe for that. All of the vegetables get blended up and mixed into the meat, so your little chickadees will never know that something they don’t like is in them! They will be too hypnotized by the deliciousness in front of them!

For my first recipe back after a long break, I really hope y’all enjoy this one as much as my family did!

Venison Arayes

The perfect, easy recipe for all the venison you bring home this fall!

Course Dinner

Cuisine Lebanese, Middle Eastern

Keyword Easy, Easy Meal, Ground Venison, lebanese, middle eastern, quick, Venison

Prep Time 15

Cook Time 15

Total Time 30

Servings Arayes

Author Sophie May

Equipment

food processor or blender
Grill if not cooking on stovetop

Ingredients

Arayes

1 lb ground venison
1 small yellow onion
3 cloves garlic
1/2 C parsley
1/2 C cilantro
1 T harissa I used the spicy kind
1/2 tsp cumin
1 tsp paprika
1/4 tsp allspice
1/8 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp sumac
salt to taste
pepper to taste
2 T olive oil or more
3 pita or more depending on how much filling. Cut in half.

Optional topping- Butter Drizzle

1 T butter
1 tsp minced garlic
1/2 tsp harissa

Tahini Sauce

3 cloves garlic minced
1/2 C tahini
1/2 tsp cumin
1/8 tsp cayenne
1 lemon
salt to taste
water til desired consistency reached

Yogurt Sauce

1 C plain yogurt
1/2 cucumber grated and strained of excess moisture
1 tsp garlic powder
.5 oz mint finely chopped
salt to taste

Toppings

pickled red onions
feta I used a local farms goat feta

Instructions

In a blender or food processor combine all of the ingredients under the "Arayes" section EXCEPT for the venison, pita, and olive oil. If the ingredients are not mixing, add a small amount of olive oil.
Once fully mixed, combine the venison and the blended ingredients in a bowl. The mixture is going to be a little wet, but that is what is going to make them delicious and juicy.
Take your halved pita slices and start filling them with the meat mixture. You can make them fat, but they will take a bit longer to cook. Thin or fat they are both delicious and up to the users discretion.

Cooking:

Heat a pan over medium heat. Make sure the pan is fully heated before cooking.
Brush the sides of the pitas with olive oil.
Thin: Cook the pitas on each side for 3-5 minutes or until the meat is fully cooked (160℉). Do not over crowd the pan. I did 2 at a time.
Thick: Start by cooking the pitas meat side down. I did this two at a time. Once the meat is browned (1-2 minutes), flip on to its side cooking each side for 3-5 minutes. Your meat should be fully cooked (160℉), however, if you are struggling to get it to temperature and do not want to burn the outside of the pita, you can finish cooking them in a 350℉ oven on a sheet pan for 12-15 minutes.

Tahini Sauce

Combine all ingredients (I shook mine in a small mason jar) adding water only if you want the sauce to be more thin.

Yogurt Sauce

In a small bowl, combine all the ingredients.

Additional Toppings

If you are making the butter, I liked it because it gave a nice extra little buttery-ness to the dish BUT not neccessary, melt the butter and mix the ingredients together. Brush over the ends of the arayes.
Top with other desired toppings.

The post Venison Arayes appeared first on Wife Of A Hunter.

Ground Venison Smoked Baked Beans

Sophie May — Thu, 18 Jul 2024 18:50:46 +0000

Hey there! If you’re looking to bring a show-stopper to your next family BBQ, you’ve got to try these Ground Venison Smoked Baked Beans. They’re not just your average baked beans—these are packed with flavors that’ll make your taste buds dance and keep everyone coming back for more.

We’re taking a classic favorite and giving it a wild upgrade with ground venison, adding a hearty, smoky twist that complements the sweetness and tang of traditional baked beans. Tossed with crispy bacon, a hint of spice from jalapeños, and a blend of savory sauces, these beans are a guaranteed crowd-pleaser.

Cooked low and slow in the smoker, each spoonful captures the essence of BBQ with just the right mix of smokiness and richness. So, grab your smoker and let’s get those beans bubbling. Get ready to serve up a side that’s as hearty as it is delicious—perfect for any gathering where good food and good times are on the menu!

Ground Venison Smoked Baked Beans

These will be an absolute hit at your next family gathering!

Course Appetizer, Dinner, Side Dish

Cuisine American

Keyword BBQ, Beans, Ground Venison, Side, Side Dish, Smoked, Venison

Prep Time 35

Cook Time 3

Total Time 3 35

Servings people

Author Sophie May

Equipment

smoker
foil casserole dish

Ingredients

1 large sweet/yellow onion diced
1 red bell pepper deseeded and diced
1 jalapeño deseeded and diced
1/2 lb thick cut bacon
4 cloves garlic minced
1 lb ground venison
3 15 oz cans Pork & Beans
1 T Dijon mustard
1 T yellow mustard
1/4 C brown sugar
1/3 C ketchup
1/4 C molasses
1 T Worcestershire
1 T soy sauce
2.5 T favorite rub I used Chupacabra
salt and pepper to taste

Instructions

Preheat smoker to 250℉. Any chips will work. I used apple, but any will taste yummy. Grease the foil casserole dish.
In a pan over medium heat, cook the bacon. Once cooked, remove bacon from the pan and chop it.
Next, using the bacon grease, cook the diced peppers for 2 minutes. Then add onions in and cook for a total of 10 minutes or until everything is browning and fragrant.
Add in venison, garlic, and rub seasoning. Cook for 15 minutes or until fully cooked. Make sure to break up the meat.
Add in Pork & Beans, sauces, brown sugar, and bacon. Fully combine.
Transfer to your grease casserole pan.
Smoke for 2-3 hours or until desired thickness. ENJOY!

The post Ground Venison Smoked Baked Beans appeared first on Wife Of A Hunter.

Sweet and Spicy Smoked Quail

Sophie May — Thu, 06 Jun 2024 18:52:31 +0000

Hey everyone! Ready to turn up the heat and sweet at your next family BBQ? Let’s get the smoker fired up for some incredible Sweet and Spicy Smoked Quail. This recipe isn’t just about throwing some quail on the fire; it’s a full-on flavor explosion that’ll have everyone talking.

We’re talking a beautiful balance of smoky, spicy, and sweet that makes these quail nothing short of addictive. With a rub that packs a punch and a glaze that’s the perfect mix of honey’s sweetness and the bold kick of Frank’s Red Hot, these birds are going to fly off the plate!

You’ll start with a dry rub that sets the stage—smoked paprika, garlic, and a hint of Old Bay to bring in that something extra. Smoke them over fruity apple wood chips to infuse just the right amount of sweetness into every bite. And when they come out, get ready to slather them in a sauce that’s so good you might just forget about the napkins.

So, fire up that smoker, and let’s whip up a batch of these sweet and spicy delights that are guaranteed to steal the show!

Sweet and Spicy Smoked Quail

This Sweet and Spicy Smoked Quail recipe is sure to be a hit at your next family gathering!

Course Appetizer, Dinner

Cuisine American

Keyword Quail, Smoked, Spicy, Sweet, wings

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Author Sophie May

Equipment

smoker
fruity wood chips I used apple

Ingredients

Dry Ingredients

10 quail
1 T baking powder
1 T black pepper
1 T smoked paprika
1 T garlic powder
1 T onion powder
2 tsp Old Bay

Sauce Ingredients

4 T salted butter
4 T Frank's Red Hot
4 T local honey
2 tsp Old Bay

Instructions

Preheat smoker to 225℉ for 30-45 minutes.

Prepare Quail

Pat quail dry. The drier you get it, the better texture you will have.
Combine all the dry seasoning ingredients in a bowl.
Once fully mixed, coat each quail extremely well in the seasoning. There should be a bunch of seasoning so don't skimp out!

Prepare Smoker for Quail

Fill bowl to water line with water and place on the bottom rack. This will keep your quail nice and moist and tender.
Insert fruity wood chips.
Place quail on the different racks. There is no need to overcrowd them. There is plenty of space.
Cook for 1hr or the internal temp reaches 165℉

Sauce

While the quail is smoking, prepare your sauce by melting the butter in a small saucepan over medium heat.
Mix in the remaining ingredients, and stir until fully combined!

Prepare the wings

In a bowl, toss the smoked wings with the sauce! The sauce is the best part, so lather those bad boys up! Enjoy!

The post Sweet and Spicy Smoked Quail appeared first on Wife Of A Hunter.

Venison Gyro Meat

Sophie May — Wed, 01 May 2024 02:48:11 +0000

Hey folks! Ever thought about turning that ground venison into something super tasty and a bit different? Let me show you how to make some killer Venison Gyro Meat. You’ll spice it up with some key seasonings for that authentic gyro taste.

This recipe uses a mix of venison and a bit of pork, which acts as a binder to keep everything together nicely. You’ll add just the right spices to make the dish stand out. Whether you’re serving this in pitas or enjoying it straight off the cutting board, you’re in for a treat.

You’ll blend the ingredients, shape them into a loaf, and bake it to perfection. Then, slice it up thin, wrap it in a warm pita with your favorite toppings like tzatziki or hummus, and dive in. It’s straightforward, it’s delicious, and it’s sure to liven up your dinner table. ENJOY!

Venison Gyro Meat

An amazingly unique and delicious way to use your ground venison

Course Dinner, Lunch, Main Course, supper

Cuisine Greek, Mediterranean

Keyword Deer, Greek, Ground Venison, Gyro, Mediterranean, Venison

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Author Sophie May

Equipment

meat slicer
Blender or food processor
metal or aluminum loaf pan

Ingredients

2 lbs ground venison 80:20 venison:pork mixture
1 red onion rough chop
3.5 tsp garlic or more
2.5 tsp dried oregano
2 tsp ground marjoram
2 tsp dried rosemary
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
dash cayenne or more for added spice
2.5 tsp kosher salt
2 tsp ground pepper

Assembly

Instructions

Preheat oven to 350℉.
Place red onion and garlic in the blender/food processor and blend until finely chopped but not liquified.
Add all of the seasonings and the meat. Depending on your processor size you may have to do this in batches. Blend until it is a smooth cohesive sticky texture. I place in a bowl after and mix by hand even more to ensure flavor consistency.
Place in a tin foil bread pan and evenly spread it out. Bake for 60 minutes or until the internal temperature reaches 160℉. I also like to make sure the outside has a good crisp on it.
Drain of all the fat and let rest until you can handle the loaf of meat. (~30 min)
Using your LEM meat slicer on a very thin setting, slice your gyro meat. If you do not have a meat slicer, this can be accomplished by cutting thin slices with a sharp knife.
Assemble your gyro as desired and ENJOY!

The post Venison Gyro Meat appeared first on Wife Of A Hunter.

Venison Tatertot Hot Dish

Sophie May — Thu, 02 Nov 2023 17:25:53 +0000

Take a culinary trip to the heart of Minnesota with this scrumptious Venison Tatertot Hot Dish. This casserole is a comforting ensemble of savory venison, crispy tater tots, and a creamy, flavorful base that gets a delightful kick from a special ingredient – spicy ketchup. It’s an inviting dish that promises warmth and satisfaction in every bite.

In my kitchen, simplicity meets zest as I venture to create a hot dish that not only honors a Minnesotan classic but gives a nod to the hunter’s bounty. The venison brings a rich, gamey flavor that pairs excellently with the mixed veggies and creamy mushroom garlic soup. And oh, the tatertots! They add a delightful crunch and a playful note to this comforting meal.

This recipe is forgiving and flexible, allowing you to raid your freezer and pantry to create a dish that’s both easy and delicious. Whether you prefer a different mix of veggies or a different “cream of” soup, feel free to make this dish your own. And the cheese, oh the melted, bubbly cheese, brings it all together into a comforting meal that’s sure to gather everyone around the table.

As you delve into making this Venison Tater tot Hot Dish, you’ll find the process to be straightforward and the result oh-so rewarding. It’s the kind of meal that brings hearty satisfaction on a cool evening, especially when shared with loved ones. So, gather your ingredients, and let’s embark on creating a dish that’s bound to become a family favorite!

Venison Tatertot Hot Dish

This is an easy and delicious way to use your venison!

Course Dinner, Lunch, Main Course, supper

Cuisine American, Minnesota

Keyword Casserole, Easy, Easy Meal, Ground Venison, Hot Dish, Minnesota, Tatertot, vension

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Author Sophie May

Ingredients

2 T oil any neutral oil will work
1 lb ground venison
1 yellow onion finely chopped
6 cloves garlic minced
salt for seasoning
pepper for seasoning
2-3 T ketchup I use Spicy Whataburger ketchup for extra zest
3 tsp Worcestershire sauce
2 C frozen veggies pick your favorite! I use whatever is in my freezer, but my favorite is the green bean, corn, carrot mixture
3 cans cream of mushroom garlic soup any "cream of" soup will work... I like the garlic because it adds extra flavor
32 oz tatertots frozen- I set mine out when I start cooking so they can start to thaw
16 oz shredded cheese I like Colby Jack, but use whatever is in your freezer and don't be afraid to add more!

Instructions

Preheat oven to 350℉.
Heat a pan to medium-high heat and add oil.
Add onions and cook until translucent.
Add garlic, meat, salt and pepper and cook until browned. Season as desired.
Add ketchup and Worcestershire sauce. Mix well.
Add veggies and mix well. Add soup and mix well. Cook for 5 minutes stirring occasionally.
Grease a 9x13 casserole dish.
Place mixture in dish and spread evenly.
Top with 1/2 of cheese.
Top with tatertots.
Top with remaining cheese.
Cook in the oven until cheese starts to brown and mixture is bubbling around edges. ENJOY!

The post Venison Tatertot Hot Dish appeared first on Wife Of A Hunter.

Corned Venison

Sophie May — Fri, 07 Apr 2023 16:07:22 +0000

I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round!

This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I asked him what he did, what ingredients he used, etc. I took that, did my own research on traditional Corned Beef recipes and made the changes I thought would be good. I am here today to share what I found! Because man is it goooooood!

The key to Corned Venison is the brine. You have to have a good brine and the patience to let it sit to get a great flavor!

Another thing that takes corned venison to the next level is having a LEM Mighty Bite 8 1/2 Meat Slicer. Of course you can slice it yourself, but having the thin deli like meat takes this recipe to the next level!

This recipe is great warm or cold. By itself, in a hash, on a Reuben, you name it!

I hope y’all enjoy this Corned Venison recipe as much as my family did! ENJOY!

Corned Venison

This corned venison recipe is delicious no matter the time of year!

Course Breakfast, Dinner, Lunch

Cuisine American, Irish

Keyword Corned, Ireland, Irish, St. Patrick's Day, Venison

Prep Time 20

Cook Time 2

Brine Time 6

Total Time 6 2 20

Servings people

Author Sophie May

Equipment

Tupperware large enough to hold brine and roast
LEM Mighty Bite 8 1/2 Meat Slicer

Ingredients

1.5 lb venison roast silver skin removed
1/4 tsp beef better than bouillon

Brine

1 qt water
1/4 C brown sugar
1/4 C salt
pink curing salt according to package
1/2 T black peppercorns
1 tsp coriander
3 bay leaves crushed
3 cardamon pods
1/2 T mustard seeds
1/2 T red pepper flakes
1/2 T thyme leaves
1/2 tsp ground ginger
1/2 stick cinammon

Instructions

Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
Once cooled, place roast in a Tupperware large enough to hold it and the brine.
Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.

Cook Corned Venison

Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
Remove the meat from the water and allow to cool.
Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
Serve on Reuben, hash, by itself, etc! ENJOY!

The post Corned Venison appeared first on Wife Of A Hunter.

Leftover Italian Venison Pasta

Sophie May — Wed, 22 Mar 2023 19:23:17 +0000

This Leftover Venison Italian Pasta is the perfect way to use any leftovers you have from your Venison Italian Sandwich!

First off shoutout LEM again for the meat slicer! If you ever think your venison is too tough, try slicing it into paper thin slices 🤤, it’ll change your world.

This recipe is just a solid “I don’t want the same thing again for dinner, but I don’t want to waste food” recipe. It’s a simple pasta. I would say it’s like 50% hamburger helper and 50% stroganoff and this equals 100% delicious!

Also, the meat that has marinated in its juices overnight is even better the next day.

If you don’t have a meat slicer for the Venison Italian Sandwich recipe you can still, make that recipe and this recipe! Just cut the meat it as thin as you can with a knife after cooking and go to town.

If you have any thoughts or questions comment below and ENJOY!

Leftover Italian Venison Pasta

A delicious way to use leftovers from your Italian Venison Sandwich!

Course Main Course

Cuisine American, Italian

Keyword Leftovers, Pasta, Venison

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Sophie May

Ingredients

1/2-1 lb leftover Italian venison and juices
1/2 yellow onion sliced
8 oz mushrooms sliced
16 oz velveeta cheese
1/4-1/2 C greek yogurt
1/2 T garlic minced
1 package egg noodles
1 T neutral oil vegetable oil

Instructions

If you haven't already slice your onions and mushrooms.
Heat a stock pot to medium-high and add in your oil.
Add your onions and garlic and cook until translucent.
Add mushrooms and cook until browned.
Add your meat, leftover juices, and cheese. Stir until incorporated.
Add in the greek yogurt and stir until incorporated.
Cook your egg noodles according to package instructions.
Pour your sauce over the noodles and ENJOY!!

The post Leftover Italian Venison Pasta appeared first on Wife Of A Hunter.

Italian Venison Sandwich

Sophie May — Thu, 16 Mar 2023 01:57:43 +0000

Pretend like you’re Al Capone and murder this delicious Italian Venison Sandwich!

This sandwich will transport you to the streets of Chicago. This sandwich is so good you might feel like you are eating Portillo’s while taking a photo of your reflection in the Bean.

The key to this recipe is the jus. It is so flavorful and delicious. You will want your sandwich dripping in it! And don’t skimp on the giardiniera! You can be fancy and make your own, or go to Walmart like I did and pick up a jar.

Make sure to check your meat when it is cooking in the oven every 10 minutes. NO ONE likes overcooked meat! But don’t fret if you do! It will rehydrate when you heat it up later in the broth.

LEM’s Meat slicer makes this recipe perfect. You can get perfectly even, thin slices which is crucial for this recipe.

There are multiple versions of this sandwich: dry, with cheese, dry then dipping, etc. However you decide to make your sandwich, it will not disappoint! ENJOY!

Italian Venison Sandwich

This Italian Venison Sandwich Recipe will transport you all the way to Illinois!

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword American, Italian, Sandwich, Sub, Venison

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Author Sophie May

Equipment

LEM Meat Slicer

Ingredients

Venison

~2 1/4 lbs venison roast
avocado oil or any neutral oil; enough to coat bottom of your pot
salt to taste
pepper to taste

Broth

32 oz beef stock or enough to cover your meat barely
1 T Better than Bouillon beef base
2 sprigs fresh oregano
2 heads garlic cut in half side to side so all garlic is exposed
1 tsp garlic powder
1/2 yellow onion cut in half
1 tsp mushroom and onion Lipton soup mix
2 tsp red pepper flakes
2 tsp paprika
1 bay leaf crumpled
2 tsp celery seed
1 tsp black peppercorn
1 T Better than Bouillon beef base

Au Jus

1 T Better than Bouillon beef base or more

Assembly

4 sub rolls or 1 loaf of French bread
giardiniera
provolone optional

Additional Items

plastic wrap
parchment paper optional

Instructions

Venison

Make sure all silver skin is removed from your roast and cut your roast in half.
Dry your meat with a paper towel.
Season all sides liberally with salt and pepper.
Heat a large stockpot over medium-high heat. Add enough oil to cover the bottom of your pot.
Sear all sides of your venison until browned (~3-4 minutes).

Broth

Preheat oven to 250℉.
Deglaze your pan by adding the beef stock. The meat should barely be covered
Add remaining ingredients under broth in the ingredient section.
Stir well to incorporate everything.
Bring to a boil, cover with a lid, and place in the oven.
Check the internal temperature over your meat every 10 minutes to ensure the meat doesn't over cook. The internal temperature will reach 135℉ around the 30 minute mark, but keep an eye on it.
Once cooked, remove the pot from the oven. Remove the meat and carefully wrap in plastic wrap. Place in fridge and allow to cool.
Strain your cooking jus and place in fridge.
Once cooled, use your LEM grinder on the lowest setting to thinly slice your meat.
In a large pot over medium heat, reheat your jus until simmering. Add 1T of beef paste or enough to make the broth very salty.
Lower the heat and add the sliced meat. Cook until all meat is heated through.

Assembly

Take a sub roll and ladle jus over the inside. Add you meat. Add giardiniera. Add cheese if desired. Add more jus if you like.
Close the sandwich. wrap in parchment paper. This step isn't necessary but it helps with the messiness and keeping all the bits in the sandwich. Cut in half and ENJOY!

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