Dinner Archives - Wife Of A Hunter https://wifeofahunter.com/tag/dinner/ Recipes for a Hunter's Wife Thu, 23 Oct 2025 23:32:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Dinner Archives - Wife Of A Hunter https://wifeofahunter.com/tag/dinner/ 32 32 191194188 Ground Elk Chopped Cheese https://wifeofahunter.com/ground-elk-chopped-cheese/ https://wifeofahunter.com/ground-elk-chopped-cheese/#respond Thu, 23 Oct 2025 19:17:10 +0000 https://wifeofahunter.com/?p=4573 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. […]

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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!

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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 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!

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]]> https://wifeofahunter.com/ground-elk-chopped-cheese/feed/ 0 4573 Venison Loco Moco https://wifeofahunter.com/venison-loco-moco/ https://wifeofahunter.com/venison-loco-moco/#respond Mon, 13 Oct 2025 19:11:24 +0000 https://wifeofahunter.com/?p=4535 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 […]

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]]> 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

Venison Loco Moco
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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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 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

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]]> https://wifeofahunter.com/venison-loco-moco/feed/ 0 4535 Venison Arayes https://wifeofahunter.com/venison-arayes/ https://wifeofahunter.com/venison-arayes/#respond Mon, 22 Sep 2025 01:43:20 +0000 https://wifeofahunter.com/?p=4497 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 […]

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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
Venison Arayes
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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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 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

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.

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]]> https://wifeofahunter.com/venison-arayes/feed/ 0 4497 Venison Gyro Meat https://wifeofahunter.com/venison-gyro-meat/ https://wifeofahunter.com/venison-gyro-meat/#respond Wed, 01 May 2024 02:48:11 +0000 https://wifeofahunter.com/?p=4372 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 […]

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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
Venison Gyro Meat
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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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 16
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!

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]]> https://wifeofahunter.com/venison-gyro-meat/feed/ 0 4372 Yellowfin Tuna Sushi Bake https://wifeofahunter.com/yellowfin-tuna-sushi-bake/ https://wifeofahunter.com/yellowfin-tuna-sushi-bake/#respond Mon, 18 Dec 2023 01:51:28 +0000 https://wifeofahunter.com/?p=4335 Experience a delightful fusion of flavors with this Yellowfin Tuna Sushi Bake recipe. Not only is it an easy and convenient way to enjoy tuna, but it also brings the essence of Japanese sushi to your dinner table. Get ready to embark on a culinary journey that combines the simplicity of American cuisine with the […]

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Experience a delightful fusion of flavors with this Yellowfin Tuna Sushi Bake recipe. Not only is it an easy and convenient way to enjoy tuna, but it also brings the essence of Japanese sushi to your dinner table. Get ready to embark on a culinary journey that combines the simplicity of American cuisine with the elegance of Japanese seafood.

In this dish, succulent Yellowfin Tuna takes center stage, cubed and masterfully combined with a medley of ingredients that create a harmonious symphony of taste. The addition of Sriracha brings a spicy kick, while sesame oil and rice vinegar infuse an authentic Asian flair. Cubes of cream cheese add a delightful creaminess, and green onions provide a refreshing crunch. To tie it all together, Kewpie mayo adds a rich and velvety texture.

On the other side of this culinary creation is a perfectly cooked rice mixture, dressed in rice vinegar, salt, and sugar. This foundation serves as the canvas upon which our sushi-inspired masterpiece will be built.

The assembly is where the magic happens. Pressing the rice mixture into a 9×9 pan and sprinkling it with Furikake rice seasoning creates the base layer. On top of this, the Yellowfin Tuna mixture is spread evenly, forming a beautiful contrast of colors and textures. A final flourish of more Furikake, Sriracha, and Kewpie mayo completes the masterpiece.

Under the broiler for just 10 minutes, this dish transforms into a mouthwatering creation that captures the essence of sushi in a convenient casserole form. Whether you choose to pair it with roasted seaweed snacks or enjoy it with a fork or chopsticks, this Yellowfin Tuna Sushi Bake promises a symphony of flavors that will leave your taste buds delighted and your dinner table graced with culinary elegance. Enjoy this fusion of American and Japanese cuisines that’s as easy to make as it is delicious!

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Yellowfin Tuna Sushi Bake

An easy and delicious way to use your tuna!
Course Appetizer, Dinner, Fish, Lunch, Main Course, supper
Cuisine American, Asian, Japanese, Seafood
Keyword Asian, Casserole, Dinner, Easy, Easy Meal, Japanese, sushi, Tuna, Yellowfin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Author Sophie May

Ingredients

Tuna Mixture:

  • 1 lb Yellowfin Tuna cubed
  • 1/4 C Sriracha
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 2-3 oz cream cheese cubed
  • 2 stalks green onions chopped
  • 1/2 C Kewpie mayo

Rice Mixture:

  • 1 C rice 1C of uncooked rice, cooked
  • 2.5 T rice vinegar
  • 1 tsp salt
  • 1.5 T sugar

Toppings and Extra Ingredients:

  • Furikake rice seasoning
  • Kewpie mayo
  • Sriracha
  • roasted seaweed snacks or a fork/chopsticks... however you want to eat it 🙂

Instructions

Tuna:

  • Combine all of the ingredients under tuna mixture in a bowl and set aside. Cream cheese will be chunky. This is good!

Rice:

  • Combine all of the ingredients under rice mixture in a bowl and set aside.

Assembly:

  • Preheat oven to the broil setting.
  • In a 9x9 pan, press the rice mixture down.
  • Sprinkle the top of the rice with furikake seasoning.
  • Top rice with tuna mixture. Spread evenly.
  • Top with more furikake, Sriracha, and Kewpie mayo.
  • Broil for 10 minutes or until desired done-ness!
  • Pair with seaweed or eat with a fork/chopsticks. ENJOY!

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]]> https://wifeofahunter.com/yellowfin-tuna-sushi-bake/feed/ 0 4335 Vietnamese Turmeric Amberjack https://wifeofahunter.com/vietnamese-turmeric-amberjack/ https://wifeofahunter.com/vietnamese-turmeric-amberjack/#comments Tue, 14 Nov 2023 00:36:39 +0000 https://wifeofahunter.com/?p=4298 Embark on a flavorful journey with this Vietnamese Turmeric Amberjack recipe, a delightful way to savor the essence of white fish like never before. This dish is a fusion of vibrant colors, bold flavors, and unique textures, showcasing the beauty of Vietnamese cuisine with a twist. In this recipe, amberjack, known for its firm texture […]

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Embark on a flavorful journey with this Vietnamese Turmeric Amberjack recipe, a delightful way to savor the essence of white fish like never before. This dish is a fusion of vibrant colors, bold flavors, and unique textures, showcasing the beauty of Vietnamese cuisine with a twist.

In this recipe, amberjack, known for its firm texture and mild taste, becomes the canvas for a palette of exotic flavors. Marinated in a blend of earthy turmeric, pungent garlic, zesty ginger, and savory fish sauce, each cube of fish is transformed into a morsel of delight. The addition of white pepper and sugar balances the flavors, creating a harmony that dances on the palate.

But the magic doesn’t stop there. The fish, once marinated, is sautéed to perfection with onions, infusing the air with an aroma that beckons the senses. The final touch of dill and green onion adds a fresh and herbaceous note, elevating the dish to new heights.

Served over chilled vermicelli rice noodles and accompanied by a medley of fresh vegetables like crunchy romaine, crisp cucumber, and tangy pickled carrots and daikon radish, this dish is a celebration of texture and taste. The crushed peanuts add a nutty crunch, while the Vietnamese dipping sauce drizzled over the top brings a burst of umami flavor.

This Vietnamese Turmeric Amberjack is more than just a meal; it’s an experience. It’s about exploring new flavors, enjoying healthy and fresh ingredients, and bringing a piece of Vietnamese culinary art to your table. Whether you’re a fan of white fish or looking to try something new, this recipe promises a delightful and satisfying dining experience. Enjoy the process of creating this dish and savor each bite with joy!

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Vietnamese Turmeric Amberjack

Deliciously unique way to use your white fish!
Course Dinner, Fish, supper
Cuisine Vietnamese
Keyword amberjack, Dinner, Fish, tumeric, unique, Vietnamese
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people
Author Sophie May

Ingredients

  • 1 lb amberjack (or any white fish) cubed
  • 1 tsp turmeric
  • 3 cloves garlic minced
  • 1/2 T ginger minced
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp sugar
  • 1 T fish sauce
  • 1/2 small onion chopped
  • 1 T dill I used the freeze dried kind in the seasoning section but you can use fresh
  • 1 stalk green onion chopped

Toppings

Instructions

  • Combine amberjack, turmeric, garlic, ginger, salt, white pepper, sugar, and fish sauce in a Ziplock bag or bowl and let marinate for 20 minutes.
  • Once finished marinating, heat 2 tablespoons of oil over medium high heat. Add in the chopped onion and cook for a minute until they are shiny. Add the fish and marinade to the pan. Cook the amberjack for 2 minutes on each side.
  • Add in the dill and green onion. Cook for another 30 seconds or until fully cooked. Remove from the heat and assemble your bowl. Finish by drizzling dipping sauce over the top. ENJOY!!

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]]> https://wifeofahunter.com/vietnamese-turmeric-amberjack/feed/ 9 4298 Venison Tatertot Hot Dish https://wifeofahunter.com/venison-tatertot-hot-dish/ https://wifeofahunter.com/venison-tatertot-hot-dish/#respond Thu, 02 Nov 2023 17:25:53 +0000 https://wifeofahunter.com/?p=4273 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 […]

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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!

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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 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!

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]]> https://wifeofahunter.com/venison-tatertot-hot-dish/feed/ 0 4273 Corned Venison https://wifeofahunter.com/corned-venison/ https://wifeofahunter.com/corned-venison/#comments Fri, 07 Apr 2023 16:07:22 +0000 https://wifeofahunter.com/?p=4213 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 […]

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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
Corned Venison
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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 minutes
Cook Time 2 hours
Brine Time 6 days
Total Time 6 days 2 hours 20 minutes
Servings 8 people
Author Sophie May

Equipment

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!

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]]> https://wifeofahunter.com/corned-venison/feed/ 3 4213 Italian Venison Sandwich https://wifeofahunter.com/italian-venison-sandwich/ https://wifeofahunter.com/italian-venison-sandwich/#respond Thu, 16 Mar 2023 01:57:43 +0000 https://wifeofahunter.com/?p=4168 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 […]

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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
Italian Venison Sandwich
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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 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Sophie May

Equipment

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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]]> https://wifeofahunter.com/italian-venison-sandwich/feed/ 0 4168 White Gator Chili https://wifeofahunter.com/white-gator-chili/ https://wifeofahunter.com/white-gator-chili/#comments Tue, 07 Mar 2023 01:16:50 +0000 https://wifeofahunter.com/?p=4144 This White Gator Chili will knock your socks off!  Some days I am just really lazy and want a recipe I can throw in the slow cooker and forget about. I want these recipes to produce a tender meat and have a ton of flavor. This recipe did not disappoint. In fact, this might be […]

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This White Gator Chili will knock your socks off! 

Some days I am just really lazy and want a recipe I can throw in the slow cooker and forget about. I want these recipes to produce a tender meat and have a ton of flavor. This recipe did not disappoint. In fact, this might be one of my favorite recipes.

This is a similar vibe to a white bean or white chicken chili. Gator has a very similar flavor profile to chicken and does amazing in this recipe. The gator is so tender and absorbs all the flavors to take your taste buds on a delightful journey. 

You can also make this in an instant pot or on the stove, however I prefer the lazy leave it and forget it method. 

Don’t forget your toppings in this recipe! The lime juice and zest plus the tortilla chips really bring the recipe full circle. ENJOY!

White Gator Chili
White Gator Chili
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White Gator Chili

Perfect Soup to make as winter comes to an end!
Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine American
Keyword alligator, American, Chili, Gator, Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people
Author Sophie May

Equipment

Ingredients

  • 2 lbs alligator meat
  • 1 yellow onion chopped
  • 2 poblano peppers seeded and chopped
  • 2 jalapeños seeded and chopped
  • 2.5 tsp ground cumin
  • 1.5 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1 tsp minced garlic HEAPING tsp
  • salt to taste
  • pepper to taste
  • 2.5-3 C salsa verde
  • 1 can navy beans aka white beans
  • 2-3 C white shredded cheddar
  • 1/2-3/4 C fresh cilantro chopped

Serve with:

  • 1-2 jalapeños sliced
  • 5 C rice cooked
  • 1 avocado sliced
  • sour cream
  • shredded white cheddar
  • lime wedges
  • lime zest
  • cilantro
  • green onion
  • tortilla chips

Instructions

  • Add meat, onion, peppers and seasonings to the bowl of your slow cooker.
  • Season with salt and pepper.
  • Cover with salsa verde. Add lid and cook covered on low for 5-6 hours.
  • Mix, breaking apart the meat a little. It should be tender.
  • Stir in beans, cheddar, and cilantro.
  • Cook until cheese is melted, 5-10 minutes.
  • Assemble your bowl and ENJOY!

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