Ground Venison Archives - Wife Of A Hunter https://wifeofahunter.com/tag/ground-venison/ Recipes for a Hunter's Wife Thu, 23 Oct 2025 23:23:29 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Ground Venison Archives - Wife Of A Hunter https://wifeofahunter.com/tag/ground-venison/ 32 32 191194188 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 Ground Venison Smoked Baked Beans https://wifeofahunter.com/ground-venison-smoked-baked-beans/ https://wifeofahunter.com/ground-venison-smoked-baked-beans/#respond Thu, 18 Jul 2024 18:50:46 +0000 https://wifeofahunter.com/?p=4430 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 […]

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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
Ground Venison Smoked Baked Beans
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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 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 people
Author Sophie May

Equipment

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!

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]]> https://wifeofahunter.com/ground-venison-smoked-baked-beans/feed/ 0 4430 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 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 Venison Cheeseburger King Cake https://wifeofahunter.com/venison-cheeseburger-king-cake/ https://wifeofahunter.com/venison-cheeseburger-king-cake/#comments Sat, 25 Feb 2023 17:50:46 +0000 https://wifeofahunter.com/?p=4127 This Venison Cheeseburger King Cake is a little late for the Mardi Gras season, but I know you guys will love it anyway!! I love king cake! My parents would always order one during Carnival season. Being in New Orleans this year meant I got to go around and try to find my favorite one. […]

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This Venison Cheeseburger King Cake is a little late for the Mardi Gras season, but I know you guys will love it anyway!!

I love king cake! My parents would always order one during Carnival season. Being in New Orleans this year meant I got to go around and try to find my favorite one. I am not sure if I even want to share how many I had this year 😅.  

For those of you who don’t know King Cake is a cake like dessert, with cinnamon roll style bread, normally topped with icing and dyed sugar and/or sprinkles. It is sometimes stuffed with cream cheese or a variety of other delicious fillings. It is eaten during the Mardi Gras season from January 6th (Epiphany) to Fat Tuesday.  

One King Cake I had this year did stick out to me though. It was savory and stuffed with boudin 🤤. I knew then it was my time to give a take on this normally sweet staple.

I decided to go for a cheeseburger style of king cake with dyed sesame seeds and ketchup and mustard instead of dyed sugar and icing! It was delicious. I might have overstuffed the cake though 😅. This caused the cheese to ooze out and didn’t allow me to take a pretty picture of the whole thing. BUT, it was delicious!!!

Wait until next Mardi Gras to make it or just give it a shot out of season. Either way you will love this recipe! Let me know in the comments if you have any questions, comments, or requests. Most importantly ENJOY this meal like I did with some friends and some nice full bellies!

Venison Cheeseburger King Cake
Venison Cheeseburger King Cake
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Venison Cheeseburger King Cake

Delicious meaty take on a New Orleans staple!
Course Appetizer, Main Course
Cuisine American, Cajun
Keyword American, Burger, Cajun, Cheeseburger, Creole, King Cake, New Orleans
Prep Time 40 minutes
Cook Time 20 minutes
Servings 8
Author Sophie May

Ingredients

Browned Vegetables Ingredients

  • 3 red onions sliced
  • 1 yellow onion sliced
  • 2 large jalapeños sliced
  • 1 pinch salt
  • EVOO enough to cover pan

Meat Ingredients

  • 1/8 C favorite meat rub I used chupacabra seasoning
  • 1 T favorite steak seasoning I used weber classic grill seasoning
  • 1 T Worcestershire sauce
  • 1.5 lbs ground venison I used 90:10 venison to pork fat

Cake Ingredients

  • 32 oz velveeta cheese walmart has a great value version
  • 2 rolls pizza crust I used great value brand
  • flour for work station
  • 1 egg for egg wash

"Sprinkles" Ingredients

  • sesame seeds to desired amount
  • yellow food coloring mix with seeds until desired color
  • purple food coloring mix with seeds until desired color
  • green food coloring mix with seeds until desired color

Topping

  • ketchup to top
  • mustard to top

Instructions

Browned Vegetables Instructions

  • If you haven't already slice your onions and jalapeños.
  • Heat a pan to medium and pour in EVOO, enough to cover the pan.
  • Put in your vegetables and brown them. Add a pinch of salt in as well. (Other people use sugar, but I think salt helps bring out flavor).
  • While the vegetables are browning mix your meat and seasonings together.
  • Remove your browned vegetables from the pan and set aside.

Meat Instructions

  • Increase the heat to medium-high and add more oil to the pan, enough to coat. Add your meat and cook.
  • While cooking the meat, add your Worcestershire sauce and stir in.

Assembly Instructions

  • Throw a little flour around your work station. Take out your pizza crust and spread it out on the flour.
  • Build your cake layering the cheese in the center of the crust, followed by the vegetables, and then meat. Pinch the crust around it, like a log, and then flip it onto a oven safe pan, so that the seam side is down on the bottom.
  • Repeat this process and then combine the two logs together so that you have a longer oval like king cake shape.

Cooking Instructions

  • Preheat oven to 425°F.
  • Use your egg to make an egg wash and brush the top of your cake with it.
  • If you have not already mix your sesame seeds with the food dyes and then sprinkle on top of your cake. They might clump together. Just break them apart as best you can.
  • Cook for ~15-20 minutes or until golden brown. If the cheese melts out it's not the end of the world it just won't be as pretty.
  • Top with ketchup, mustard, or whatever else you have.
  • Cut into pieces and ENJOY!!!

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]]> https://wifeofahunter.com/venison-cheeseburger-king-cake/feed/ 7 4127 Venison Lasagna Soup https://wifeofahunter.com/venison-lasagna-soup/ https://wifeofahunter.com/venison-lasagna-soup/#comments Wed, 08 Feb 2023 23:32:52 +0000 https://wifeofahunter.com/?p=4101 This Venison Lasagna Soup is one of the best soups I have ever made. It is just absolutely fantastic! This recipe serves about 8 people and my husband and I ate the whole thing. A lot of the flavor in this recipe comes from my Italian Sausage recipe. I cannot stress enough how good that […]

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This Venison Lasagna Soup is one of the best soups I have ever made. It is just absolutely fantastic!

This recipe serves about 8 people and my husband and I ate the whole thing. A lot of the flavor in this recipe comes from my Italian Sausage recipe. I cannot stress enough how good that recipe is.

You can easily make this recipe in a stockpot for quicker results. However, I like my sausage to flavor up the sauce-y soup mixture for several hours. I think it creates a better flavor, but if you are in a pinch, where it says add everything to a crockpot, add it to a stockpot and bring it to a boil. Then add your spinach and noodles. Cook until the spinach is wilted and your noodles are soft. Voila!

This recipe is just good food. It will warm you up and taste good too. 

And the cheese!! THE CHEESE IS AMAZING! Load your bowl up! Don’t be shy!!

I hope your family enjoys this Venison Lasagna Soup as much as mine!

Venison Lasagna Soup
Venison Lasagna Soup
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Venison Lasagna Soup

This soup will taste delicious and warm you up! Your family will be begging for seconds!
Course Appetizer, Main Course, Soup
Cuisine American, Italian
Keyword Ground Venison, Lasagna, Soup, vension
Prep Time 15 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours
Servings 8 people
Author Sophie May

Equipment

Ingredients

  • 1 lb Italian Venison Sausage
  • 1 yellow onion chopped
  • 2 T olive oil
  • 1 T minced garlic
  • 28 oz Bianco Dinapoli Fire Roasted Tomatoes I use my immersion blender to puree this a little but it is not necessary.
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 32 oz chicken broth
  • 1/2 tsp cayenne pepper more or less or none.. depends on spice tolerance
  • 6 oz basil, garlic, oregano, tomato paste
  • 1-2 C chopped spinach
  • 10-12 lasagna noodles broken into bite size pieces

Cheese Topping

  • ricotta season with your heart
  • mozzarella season with your heart
  • shredded parmesean season with your heart
  • Italian seasoning season with your heart

Instructions

  • Add garlic and sausage. Cook til browned.
  • Add garlic and sausage and cook until browned.
  • Drain excess oil off and add to slow cooker.
  • Add fire roasted tomatoes, chicken broth, seasonings, and tomato paste. Stir. Cook on low for 5 hours.
  • Add chopped spinach and broken noodles. Stir. Make sure that most of the noodles are submerged in the liquid. Cook for 30-45 minutes.
  • While the soup is finishing, combine all of the cheese topping ingredients. I used about 2 C of ricotta and seasoned the rest with my heart. You cannot mess this step up!
  • Ladle soup into a bowl and top with your cheese mixture. Add any extra cheese desired. ENJOY!

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]]> https://wifeofahunter.com/venison-lasagna-soup/feed/ 1 4101 Venison Italian Sausage and Pepperoni Bake https://wifeofahunter.com/venison-italian-sausage-and-pepperoni-bake/ https://wifeofahunter.com/venison-italian-sausage-and-pepperoni-bake/#respond Thu, 12 Jan 2023 02:51:40 +0000 https://wifeofahunter.com/?p=4059 This Venison Italian Sausage and Pepperoni Bake is SUPER easy AND delicious. This recipe came about because I got home from work and didn’t want to spend a lot of time in the kitchen. I was tired. I didn’t want to go to the grocery store for extra ingredients on my way home from work. […]

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This Venison Italian Sausage and Pepperoni Bake is SUPER easy AND delicious.

This recipe came about because I got home from work and didn’t want to spend a lot of time in the kitchen. I was tired. I didn’t want to go to the grocery store for extra ingredients on my way home from work. I really just wanted something easy. 

Most of the ingredients in this recipe are common pantry/fridge items. This is also a recipe that is super budget friendly. AND it doesn’t sacrifice taste.

You can jazz this recipe up by using a fancier pasta like I did or making your own pasta sauce. Neither is required though.

You can make this recipe as saucy or as cheesy as you desire. This is one of those recipes that you cannot mess up. And, again, it is so easy.

As I try to emphasize… Cooking with wild game does not have to be hard or fried. This is a quick and tasty meal that everyone will love.

Give this Venison Italian Sausage and Pepperoni Bake a try and let me know what ya think! ENJOY!

Venison Italian Sausage and Pepperoni Bake
Venison Italian Sausage and Pepperoni Bake
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Venison Italian Sausage and Pepperoni Bake

This easy week night meal is sure to be a family dinner staple.
Course Dinner, Main Course, Pasta
Cuisine American, Italian
Keyword Easy, Ground Venison, Italian, Italian Sausage, Pasta, Venison
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people*
Author Sophie May

Equipment

Ingredients

  • 12 oz favorite pasta shells** cooked and drained
  • 1 lb Venison Italian Sausage cooked, crumbled, excess oil drained
  • 3 oz pepperoni about half a bag (or more)
  • 12 oz mozzarella or more for more cheesiness
  • Italian seasoning for topping
  • ~28 oz Pasta Sauce***

Instructions

  • If you haven't done so all ready, cook your Italian sausage. Do this by heating 2T of olive oil in a pan over medium heat. Break up your sausage as it cooks. Drain any excess oil once done cooking.
  • Preheat oven to 350°F.
  • If you are making your own pasta sauce, do so now. How I made mine is in the notes section below.
  • In a blender pulse together the sausage and sauce. I do this to create a meat sauce. However, if you like your sausage chunkier, you can combine the sauce and meat in a bowl instead (less dishes too!).
  • In your casserole dish, place a thin layer of sauce. Sprinkle some of the cheese over it. Add half of your pepperonis.
  • Combine remaining sauce and pasta.
  • Add the pasta to the dish. Cover with mozzarella and remaining pepperonis. Top with Italian seasoning for extra flavor.
  • Bake for 25-30 minutes. For added crisp, bake on broil for 3-5 minutes or until desired crispiness. ENJOY!

Notes

*I use 2 small casserole dishes when making this. I eat one the day I make it and then before it goes in the oven, I cover the other in aluminum foil to bake later in the week for a second meal.
**I used Gourmet Texas Pasta's Pizza Pasta Shells.
*** To make my sauce I used:
28 oz can of whole peeled tomatoes
2-3 cloves of garlic
1/2 onion
salt, pepper, Italian seasoning, onion powder, red pepper flakes, sugar all to taste. Blend together in a blender.
I left it on the more tomato-er side because my Italian sausage has a lot of flavor, so when pulsed together, the sauce picks up a ton of that seasoning.

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]]> https://wifeofahunter.com/venison-italian-sausage-and-pepperoni-bake/feed/ 0 4059 Venison, Prosciutto, and Butternut Squash Flatbread https://wifeofahunter.com/venison-prosciutto-and-butternut-squash-flatbread/ https://wifeofahunter.com/venison-prosciutto-and-butternut-squash-flatbread/#respond Wed, 07 Dec 2022 03:08:24 +0000 https://wifeofahunter.com/?p=3990 This Venison, Prosciutto, and Butternut Squash Flatbread is a great appetizer or main dish for dinner! It is so delicious, and I know everyone in your family will love it. The sauce alone is drool worthy and combined with the rest of the ingredients… HEAVEN! I will post a **WARNING**. This recipe makes a lot […]

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This Venison, Prosciutto, and Butternut Squash Flatbread is a great appetizer or main dish for dinner! It is so delicious, and I know everyone in your family will love it.

The sauce alone is drool worthy and combined with the rest of the ingredients… HEAVEN!

I will post a **WARNING**. This recipe makes a lot of sauce and meat! BUT- you can use any leftover sauce in a pasta later. Throw it in a bowl with some penne pasta, cheese, and anything else you love, and it makes any easy second dinner/meal!

This recipe came to me in a dream, and I do have to say my husband was a bit skeptical. But I am stubborn, and I knew it sounded good, so I pressed on! And, as much as I loved it, my sweet husband kept asking why I didn’t make more! It is really that good!

This is also a great way to hide vegetables! Your kids will never know the sauce on this pizza came from a squash! If the prosciutto is too daunting for your kiddos, you can easily omit it and just add more venison!

This recipe is truly a crowd pleaser and perfect for the winter and fall! Everyone will be asking for your Venison, Prosciutto, and Butternut Squash Flatbread recipe!

Venison, Prosciutto, and Butternut Squash Flatbread
Venison, Prosciutto, and Butternut Squash Flatbread
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Venison, Prosciutto, and Butternut Squash Flatbread

This recipe is sure to have your whole family talking! It is so good!
Course Appetizer, Dinner, flatbread, pizza, supper
Cuisine American, Fall, Italian, Winter
Keyword Appetizer, butternut, Dinner, Flatbread, Ground Venison, Italian Sausage, Pizza, Prosciutto, squash, Venison
Servings 3 flatbreads
Author Sophie May

Equipment

  • Blender or food processor
  • Sheet Pan
  • Pizza Oven/Oven
  • Aluminum Foil

Ingredients

Sauce*

  • 1 butternut squash cut in half; seeds removed
  • 2 shallots top chopped off
  • 1-1.5 garlic bulbs top chopped off
  • Extra Virgin Olive Oil
  • 2 C shredded parmesan
  • 1 tsp ground thyme
  • 1/2 tsp ground sage
  • 1/4 tsp nutmeg or more to taste
  • salt to taste
  • pepper to taste
  • 1-2 T heavy whipping cream or more until desired creaminess
  • water to thin sauce

Meat

  • 1 lb ground venison
  • 1 tsp ground sage
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp red pepper
  • 1/2 tsp ground thyme
  • salt to taste
  • pepper to taste

Brown Butter Sage Drizzle

  • 4 T salted butter
  • leftover garlic cloves use at least 2 cloves; mash and chop them
  • 8-10 fresh sage leaves

Toppings and Other Ingredients

  • 2-3 Pillsbury Refrigerated Pizza Dough or your favorite dough
  • flour/cornmeal too help with sticking to countertop
  • 1 package prosciutto
  • caramelized onions**
  • shredded mozzarella
  • shredded parmesan

Instructions

Butternut Squash Sauce

  • Preheat oven to 425°.
  • Place halved deseeded squash on baking tray. Drizzle with olive oil and rub it in. Season with salt and pepper.
  • In two separate slices of tin foil place your shallots. Drizzle tops with oil, salt, and pepper. Fully enclose the shallots in the foil and place on a baking sheet.
  • Repeat previous instruction with the garlic.
  • Bake for 30 minutes or until butternut squash is soft.
  • Place squash, shallot, and garlic (start with 8 cloves) in a blender with a little water and heavy cream. Blend until combined. Add seasonings and parmesan. Blend. Add salt, pepper, garlic cloves, heavy cream and water until desired taste and consistency.

Ground Venison

  • Heat a sauce pan over medium-high heat.
  • Add venison and all seasonings. Cook until browned. Add more seasonings if desired.
  • Set sage on a napkin and reserve butter.

Brown Butter Sage Drizzle

  • Brown butter in a saucepan over medium-high heat. While browning, add garlic and sage. The sage should be crispy by the time the butter browns. Remove from heat.

Flatbread Assembly

  • If you haven't heated up your pizza oven already, do so now. If using an oven, follow instruction on the pizza dough container.
  • Flour/Cornmeal a surface and roll out your pizza dough(s).
  • Spread garlic butter on dough. I focused on the edges that would not be covered by sauce.
  • Top with sauce, then cheeses, then meat (venison and prosciutto) and caramelized onions. Finally add a few off the crispy sage leaves.
  • Cook either in oven according to packing directions or in your pizza oven. Every pizza oven is slightly different. We have a Gozney that is powered by propane and it takes about 40 seconds before we need to flip sides or until the charring/leoparding starts to happen.
  • Repeat for as many pizzas as desired! Enjoy!

Notes

*This recipe will make a lot of sauce, but it is delicious! I use my leftovers with leftover meat from this recipe and make a pasta later in the week! This makes life easier for me and makes a second delicious meal your family will love.
 
**This is how I make mine: Slice one onion. In a pan over medium heat melt 1-2 T of butter. Add onion and 1 tsp sugar. Stir until caramelized. 

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]]> https://wifeofahunter.com/venison-prosciutto-and-butternut-squash-flatbread/feed/ 0 3990 Venison Pupusas https://wifeofahunter.com/venison-pupusas/ https://wifeofahunter.com/venison-pupusas/#respond Wed, 23 Nov 2022 17:00:22 +0000 https://wifeofahunter.com/?p=3927 Venison Pupusas has been on my list of recipes to try for forever and these turned out amazing! You would think the main food I would miss when moving away from San Antonio might be the Mexican food or the BBQ, but its the pupusas! My family had an El Salvadorian place we loved right […]

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Venison Pupusas has been on my list of recipes to try for forever and these turned out amazing!

You would think the main food I would miss when moving away from San Antonio might be the Mexican food or the BBQ, but its the pupusas! My family had an El Salvadorian place we loved right outside of San Antonio in Boerne, TX called Casa Amaya Pupuseria & Taqueria. They serve authentic delicious El Salvadorian food and the people working there are so nice.

Since I am in New Orleans now I decided I would have to make some pupusas myself to make up for it! If you’ve never heard of pupusas before, they are little fried circles of deliciousness! Most people probably think of masa only being used in tamales, but I might like it in this application even better.

The only thing a little hard about this dish is getting the right ratio of masa to meat and cheese. It is just like tamales, in that you might overload it with masa the first few times because you are afraid of breaking them. But give it a couple dozen and you will be throwing it back like any abuelita can (not really though but its a good start lol)!

I paired these with some Salsa Roja and Curtido and oh my goodness it was amazing! My husband had actually planned on dropping some extra off at one of his classmates houses, but they ended up disappearing somehow… Overall I hope you guys ENJOY these as much as my husband and I did!

Venison Pupusas
Venison Pupusas
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Venison Pupusas

This Venison Pupusa recipe is so delicious! Your family will love it!
Course Appetizer, Main Course
Cuisine El Salvadorian
Keyword Cheese, El Salvador, Ground Venison, Pupusa, pupusas, refried beans
Servings 24 pupusas
Author Sophie May

Equipment

Ingredients

Meat

  • 1 T oil
  • 1/2 lb ground venison
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cumin
  • pepper to taste
  • 1/2 lime juice

Other filling

  • 8 oz mozzarella
  • 16 oz refried beans

Dough

  • 4 C masa flour
  • 3-4 C cold water
  • 1 tsp salt

Toppings

Instructions

Cooking the Meat:

  • Heat oil in a pan over medium high heat.
  • Add all meat and seasoning ingredients and combine.
  • Cook until browned. Set aside to cool so you don't burn yourself when handling.

Dough:

  • Combine dough ingredients until your dough resembles the photo below. It should hold together but it should NOT be sticky:
    Dough
  • Once your dough is combined flatten out (I do this on parchment paper to create less mess) a heap/palm full and layer your beans, meat, and then cheese like so:
    Filling
  • The flatter the dough the better. This will create a better dough to filling ratio.
  • Bring edges together and enclose your filling with the dough. This can get messy but don't worry! Practice makes perfect. Once you have a rounded ball of enclosed filling, press the ball flat to ~1/4-3/4 inch thick. These should be about palm size. The thinner the crispier the better. Do not worry about cracks! They might not be as pretty but they will still taste delicious!!!
  • In a deep frying dish, add oil to coat the bottom of the pan (keep the oil out you will need to add more as you go). Heat oil over medium high heat. Once hot, add 1-2 pupusas at a time, do not overcrowd the pan. Once they start to get nice brown spots, flip them over. Once done, remove and place on a paper towel lined plate. Repeat until done.
    Spotting
  • Serve with salsa roja, curtido, cotija cheese, and lime wedges. ENJOY!

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