Sunday, December 11, 2011

Very Venison Part Two...

Deborah Jean at the Dandelion House asked me if I had any suggestions for good Venison cookbooks and I'm afraid my answer is no.  I have a couple and have never used a recipe.  I'm a farm girl.  You go out and work, come in 45 minutes before the men, make a quick dinner to feed everyone, clear the dishes, get back out there and work.  That is how I was raised.  No fancy cooking, just make it fast, hearty, and good.  Things haven't changed much in the cooking department.  When I get home, after a long day of dealing with teenagers, I don't want to spend hours in the kitchen.  Fast, hearty, and good (at least sometimes its good.  Two outta three ain't bad.) are still the means by which I cook a meal.  What does this have to do with venison cookbooks?  Well, let me just review some of the recipes found in these books... Bourbon mustard steak, venison eggplant parmigiana, and crab stuffed venison steak rolls. This is not screaming fast and easy to me.  

So what do I do with my venison?  I just put it in my normal recipes.  I use the canned meat or if it isn't canned I use stew meat to make stroganoff, pot pies, stews, hot beef sandwiches, and Philly steak and cheese sandwiches.   I'm very happy with the meatballs and breakfast sausage I made in the last post.  The sausage works great in Bonnie McMuffins.  A simple sausage patty, egg, and cheese on an English muffin. On the weekends I make my life easy, by making this one two punch combination:  Roast on Saturday and Pinwheels on Sunday.  I will share my Mom's Famous Pinwheel recipe here.  This works with any leftover roast.    It begins with Mom's Pizza Crust.

Mom's Pizza Crust 
          1 pkg yeast        1 c. warm water
      1 t. sugar            1 t. salt   
                              1 T. olive oil       2 1/2 c. flour                  
 Preheat oven to 425 degrees.  Dissolve yeast in warm water.  Stir in ingredients, mix until doughy, and allow to rest 5 minutes.  Roll out. 

 Here is the Mom's Famous Pinwheel addition:
 Grind up your leftover roast.  Mix it with chopped mushroom, onion, salt, pepper, and parsley.   Sprinkle over the pizza dough.  Roll up, cut into rolls, and arrange in a dish.

 Bake at 425 degrees for about 30 minutes.  Could be more, could be less, just depends on your oven.  I forgot to take a photo, before I dished some of the rolls out.  Smother in gravy and enjoy!  Fast, hearty, and good! 
Fast, Hearty, and Good!

On a side note.  Several of you asked how long the 4-H Hot Fudge Sauce lasts in the fridge.  I have no idea.  We always use it up within two weeks.  My only response would be if it is green you probably shouldn't use it.


  1. Your mom's recipe looks good. I'll be saving this to try!

  2. Oh my this looks delicious. When is dinner?

  3. Belo aspecto...Espectacular....

  4. Hello again!
    Thank you so much for this recipe and for giving such a thorough answer to my question about recipes for Venison. I looked online and asked around too and heard good things about Ted Nu gent's ( yeah the rock and roll Ted ) Cookbook called Kill It and Grill It. I just love your Cabin Kitchen series!
    Thank you!

  5. Thats my type of meals fast , hearty and yummy ! I used to do a lot of prep for meals but not any more theres more to life for me then sweatin over a hot stove ! Thats why I love my slow cooker just through in your ingrediants and let it do the work you can make just about everything in the slow cooker ! On Sundays Papa and I have a brunch of what I call Country Cove muffins . eggs poached, bacon , sausage & cheese on toasted english muffins yummy ! I make them they are easy lol . Have a wonderful day !

  6. We don't do anything fancy with it either, just substitute it for beef when we make sloppy joes, spaghetti sauce, etc.

  7. Wonderful idea, but I'd substitute a mushroom mixture for the venison It will certainly keep you warm during this cold winter. XOXO

  8. I love the look of this meal ,yes when is it time for dinner?

  9. Oh, I am so making this! I am with you -- I don't follow any recipe books when it comes to using my ground venison. I'm not sure why -- just never seems to be necessary! :)

  10. Seriously awesome pinwheel leftover idea! I have no venison, times I do have leftover roast the spirit of not wanting to waste anything..this is a fantastic idea!
    I'm slow to this 'cooking' thing and have discovered the cast iron pot this past year. I know, I know..what the heck? least I'm learning :)

  11. Thank you! You just gave me tonight's dinner idea!

  12. What a nice recipe, I love it!
    Steve, Out On the Prairie


Sit on my porch and let's chat. Due to the amount of spam I am closing my comments to Anonymous users. Sorry.