Side Dish Recipes

Gruyere and Ground Venison Baked Portabello Mushroom

Grilled earthy portabello mushrooms are filled with seasoned ground venison and topped with melted cheese. It just sounds good, doesn’t it? PrintGruyere and Ground Venison Baked Portabello Mushroom Yield: 4 servings Ingredients4 large portabello mushrooms 1 tablespoon olive oil 2 cloves garlic, minced 2 green onions, chopped 1 tablespoon fresh sage leaves, minced (or pinch…

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Wild Game Queso (made with any ground venison)

This recipe is from our Sporting Friend, Susie Jimenez. She uses antelope in this particular version, but any ground wild game meat will work well.   PrintWild Game Queso (made with any ground venison) Ingredients2 tbsp olive oil half onion – finely chopped 1-2 jalapenos – seeded and diced White wine – used Michael David…

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Cilantro Lime Mayo

I usually keep a bottle of this in the fridge. Pairs well with salmon or tuna burgers – like this recipe here PrintCilantro Lime Mayo Ingredients1/3 cup mayo 1/4 cup cilantro – finely chopped 2 tbsp lime juice 1 tsp sugar 2-3 green onions, chopped InstructionsMix together well. Add more lime juice or sugar -…

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Deer Fried Rice

Suppose you’ve got some leftover rice and maybe a cup or two of venison. You’ve probably tried pork fried rice, so why not deer fried rice? It’s a great accompaniment for a wild game stir-fry. Next time you’re in the market, see if you can find ponzu sauce in the Asian section. It has less…

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Fried Venison Ravioli

Making ravioli pasta is a relatively simple task, but I’ve come to the realization that very few people will take the time to do it. Store-bought wonton or egg roll wrappers are a little thinner than the homemade, but they save time. It’s best to keep a moist towel over the raw wraps to keep…

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Venison Tamales

Contrary to what some people believe, tamales do not come in a can. Yes, the label on the cans reads “tamales,” but the difference between canned tamales and those made by hand is much like that of canned shrimp versus genuine Louisiana trawler-harvested shrimp. They’re shrimp by name, but that’s about the only similarity. Getting…

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Garlic and Mustard Venison Skewers

If garlic’s not your thing, tone down the hot edge by first sauteing the cloves in olive oil over low heat until they are an even, light brown color. The flavor will be nutting and a little sweet. PrintGarlic and Mustard Venison Skewers Yield: 6 appetizer servings Ingredients1 1/2 pounds venison, trimmed of any silver skin…

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Tropical Venison Quesadilla

OK, so maybe “tropical” is a bit cliched, but there’s more than just meat, cheese and flour tortillas in this tasty snack. The recipe calls for mango, but feel free to substitute fresh pineapple, papaya, or, in a pinch, peaches or nectarines. The idea is to give it a sweet contrast to the spicy jalapeno…

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Grilled Venison Thai Salad

Contrary to what some folks think, Thai cuisine is not just fiery heat and oddball ingredients. It’s fresh, light and long on flavor. Because you’re making your own, add more or fewer red pepper flakes to suit your taste buds. PrintGrilled Venison Thai Salad Yield: 4 servings Ingredients1 pound venison backstrap, tenderloin or trimmed hindquarter…

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