Here's an outdoor spin on a Gyro that I¹m sure you¹ll enjoy. I like to make extras and freeze them in ZipVac vacuum-sealed bags for a quick meal whenever you need one.
1-1/2 lbs venison steak (sliced thin)
4-oz cream cheese (whipped)
4 Pita bread (cut in half)
8 slices provolone cheese
1/2 green pepper (sliced)
1/2 onion (sliced)
Crushed red pepper to taste
Black pepper to taste
Season salt
Oil
Sauté onions and peppers in oil until slightly softened. Remove and set aside. Add Venison to pan; season and sear, turning only once. Reduce heat and make mounds of meat, then place a few onions and green peppers on that. Put a piece of cheese over the top of each mound. Cover and heat until cheese has melted. Spread cream cheese inside pita bread and stuff with your meat/onions/peppers. Serve with sliced tomatoes and lettuce. |
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Like every good person of German heritage, I love sauerkraut. And its unique flavor is absolutely perfect with venison. Give this dish a try and have a taste of Deutschland!
1 pound ground venison
1 quart sauerkraut (drained)
1 can cream of mushroom soup
1 can cream of celery
1/2 can beef broth
1 onion (chopped)
2 cups uncooked whole wheat egg noodles
1/2 teaspoon garlic powder
Babe Winkelman' s Savory Season All
Babe Winkelman's Northwoods Grill Seasoning Shredded cheddar cheese
In pan, brown ground venison with onions. Place venison and onion mixture in a 9 x 13 pan. Next, layer sauerkraut and then noodles. Mix the soups together with broth and pour over noodles. Bake at 350 degrees for 30 minutes. Sprinkle cheddar cheese over top and bake another 30 minutes. |
There's nothing like a hearty, healthy bowl of soup! To make it even better, this recipe is incredibly easy and quick to prepare.
3-4 large venison steaks (grilled and seasoned with Babe Winkelman's Northwood's Grill Seasoning and garlic powder)
64 ounces of canned beef broth
3-4 stalks celery (chopped)
1 cup carrots (chopped)
1 cup onions (chopped)
3 15-ounce cans southwestern black beans
2 clove garlic (chopped with chili spices)
2 tablespoons garlic salt
1 teaspoon beef base
2 tablespoons butter
Sauté carrots, onions, celery, and Garlic with butter. Cut steaks into bite size pieces. Add beef broth, beef base, garlic salt, beans and steak. Simmer over medium heat 1/2 hour.
Garnish with parsley and sour cream. |
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There are so many great ways to prepare venison, and this zesty number is certainly one of my family's favorites. I hope you enjoy it as much as we do!
3 cans enchilada sauce (mild)
2 cans pinto beans (drained and rinsed)
1 can green chili's
1 can black olives (sliced)
3-5 pound venison roast (cooked and shredded) Cumin to taste Granulated garlic
1 pound Mexican cheese (shredded)
1 cup green onions (chopped)
Flour or corn tortillas
Oil
Preheat oven to 350 degrees. Layer a 9 x 13 greased glass baking dish with tortillas that have been heated in hot oil for 3-4 minute per side to soften. Then layer with meat, beans, chili¹s, olives, cilantro, 3Z4 can enchilada sauce and cheese. Repeat this layering for two more layers. Bake
30-45 minutes until thoroughly heated. Pour remaining sauce over top and garnish with sour cream and black olives.
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You know how you can't stop eating potato chips once you start? It's the same way with these little poppers. It's a great appetizer when you're entertaining or having a picnic with family and friends.
18 cherry tomatoes
1/2 pound cooked ground venison
1/2 cup mayonnaise
4 tablespoons Parmesan cheese
2 tablespoons shredded cheddar cheese
1/3 cup green onions (chopped)
2 tablespoons Parsley, chopped
Cut the tops off the tomatoes, scoop out the inside, and make a cross cut. Mix all the other ingredients in a bowl. Stuff the cherry tomatoes with the mixture and refrigerate for about one hour before serving. Or you can also bake them and serve them warm. |
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