Google <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//','ga'); ga('create', 'UA-49566249-1', '') ga('require', 'displayfeatures'); ga('send', 'pageview'); </script> Green eCrafts and Country Living: Mom's Oven --- Hunter's Delight-Venison


Thursday, August 16, 2012

Mom's Oven --- Hunter's Delight-Venison

The Hunter always looks forward to eating this food during the hunting season.  It helps us save money not buying meat from the grocery store. Venison meat is  lean and it is as delicious as beef or pork meat.  One of the activities people like to do in a country is hunting. To experience the excitement and adventures of hunting and to enjoy this delicious, country-styled ground venison recipe I have prepared, are really the hunter’s delight.  Try it.


1 lb.     ground venison meat
1 tbsp  corn oil
1 pc     clove garlic, minced
1 pc     medium onion, diced
1 c       water
¼  c     soy sauce, less sodium
½ tsp   ground pepper
½ tsp   Tony Chachere's Original creole seasoning
1 tsp    5th Season Italian seasoning 
1 c       Heinz Tomato Ketchup
1 pc     medium russet potato, diced
2 pcs    carrots, diced
1 pc     medium green bell pepper, diced
1 c       frozen green peas, wash and drained
½ c      water
1 tbsp  all-purpose flour

Preparation Time:  approximately 30 – 40 minutes  

Cooking Time:   approximately 30 minutes


1. Before cutting, wash thoroughly all the vegetables with a fruit and vegetable wash and rinse well. Cut and dice the potato, carrots, and bell pepper.  Soak the diced potatoes in water. Wash and drain the frozen green peas. Set aside. 

2. Dissolve flour in a small bowl with ½ cup water as mixture for gravy sauce.  Set aside. 

3. Preheat cooking pan and pour the cooking oil. Sauté the garlic until lightly brown.  Mix in onion and sauté it until slightly soft.

4. Sauté the ground venison meat until there is no more freshness of meat.  Spread out the meat when it clamps together. Pour 1 cup of water.  Cook for 10 minutes.

5. Mix in soy sauce, pepper, creole seasoning, Italian seasoning, and ketchup.  Stir  and cook for 5 minutes. 

6. Drain potatoes, mix it into the pan, and stir. Cook for 2 minutes. 

7. Mix in carrots and stir.  Cook for 1 minute.

8. Mix in bell pepper and green peas.  Stir and cook for another 1 minute.

9. Stir as you pour the gravy sauce on the pan. Don’t let it stick on the pan. Add little water, if needed.  Simmer for 1 minute.   

Servings:  approximately  6-8 (1 cup per serving)

Please see my other Venison Recipes:
      Double V- Hamburger Patties
      Skinless Garlic Venison Sausage   
      Venison Adobo                               
      VenisonStuffed Bell Peppers

“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody."  

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