Gazelle Pan Sausage Breakfast Sandwich

You can certainly use any kind of pan sausage for this recipe. I just happened to have Gazelle.
1 # Pan sausage
1 c Spinach, fresh and rinsed
1/2 c Basil, fresh and rinsed
1 medium Onion, chopped
1 medium Tomato, cut into small slices or use grape or cherry tomatoes, whole or sliced.
1 tsp Extra virgin olive oil
Pepper
Texas toast (toasted)
Shredded cheese (optional)

Cook the sausage in a pan, turning over as needed.
In another pan, lightly saute the onions in a tsp of olive oil. Add one cut-up tomato (or you can use salsa) and the spinach and basil leaves; cook for a few minutes.
Place the sausage patty on the slice of Texas toast and top with onion mixture. Sprinkle-on a little cheese and pepper if desired and enjoy!

Venison Avocado Burgers

This was a very easy twist on a traditional American favorite. The venison patties tend to be much leaner than ground beef.

You will need:
Venison Patties; grilled
Hamburger Buns
Thick slices of onion
Thick slices of avocado
Salsa
Lime

Directions:
Simply grill your patties. If you live in the north and prefer not to grill outside during the winter, you can use a fry pan or George Forman grill to cook your patties.

For a Tex Mex twist add the remaining ingredients to your hamburger.

You can add a little mustard for more flavor.

For more nutrition information on avocados, click the link on the left.

Crockpot Venison Stew

This recipe can also be used with beef.

You will need:
1 # of venison stew meat
2 T of extra virgin olive oil
1 can of beef broth
2 large onions, quartered
4 medium potatoes, chopped into large chunks
4 medium carrots, chopped
2 cloves of garlic, crushed
fresh ground pepper
1 t cumin

The venison stew meat that I had was extremely lean. I could not see any marbling. So I browned the meat in olive oil before transferring it to the crock pot.
Then add the beef broth and onions and cook until meat is done. The duration of time it takes to cook will depend on your crock pot. Some cook ultra fast at a high heat. Others, not so much. Do not keep meat on low if it does not bring meat up to a temperature that will prevent food borne illness.

About 1 hour before serving, add the potatoes, carrots, garlic, pepper and cumin.

Seasonings are highly individualized. Play with this recipe using seasonings that appeal to you.

Serve with a crunchy, green salad.

What is the food danger zone:
http://www.fsis.usda.gov/Fact_Sheets/Danger_Zone/index.asp

Venison Pasta Sauce

What's the first thing we think of when we're talkin' ground meat? Spaghetti sauce, of course. This is a recipe you can tweak to your fancy. Here's what I did ( it's a great recipe for busy people who are pressed for time):


You will need:

1 # ground venison
1 T extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 jar of pasta sauce
1 cup cooked chili beans (I used canned)
1 T oregano
Romano cheese
For the Spaghetti, I used one part whole grain to one part regular white pasta.  This is a great way to introduce whole grain pasta to your family, and the color is great.

Directions:
Brown the meat in the olive oil (in a dutch oven...you'll need the extra room) until red is pretty much gone. Add the onion and garlic and brown a few minutes more until onion softens. Most venison is very lean, however, drain the fat if you end-up with any.
Add the sauce, chili beans and oregano. Stir well and simmer for about 15 minutes to blend the flavors.
While the sauce is simmering, boil the pasta in a separate pot according to package directions (cook until al dente which means "to the tooth"; firm not mushy). Drain.
Place pasta on a platter and cover with sauce. Sprinkle cheese on top.
Serve with large serving forks.

This recipe is high in fiber.

Ground Axis (Venison) Nachos

This certainly can be made with any ground meat. But if you're using venison, keep in mind that it may be very lean and will require the addition of a little cooking oil when browning.


You will need:
1 pound of ground venison
1 teaspoon of extra-virgin olive oil
1 can green chili sauce (found in the ethnic isle of most stores, we used Old El Paso brand)
1 bunch green onion, chopped
2 cloves of garlic (crushed)
1 lime
1 or 2 fresh tomatoes, cubed
1 avocado, cubed
1 cup of your favorite shredded cheese
1 bag tortilla chips

Brown the ground meat with the olive oil until pink is gone then add the crushed garlic and brown for a few more minutes.
Turn down the heat to simmer and pour the green chili sauce over the meat mixture, stir. (This ingredient creates that yummy, mouth-watering taste)
Place some tortilla chips on a large platter then pour the meat mixture over-top.
Cut the lime in half and squeeze over the meat mixture.
Add the shredded cheese immediately if you want it to melt a little bit.
Now add your fresh ingredients; green onion, tomatoes and avocado.
Optional: squeeze the other lime half over the nachos for extra lime flavor.
Serve and enjoy!
Read more about the benefits of Avocado.

Ostrich Sausage Kabobs

This can be made with any type of sausage. I just happened to have ostrich with jalapenos sausage (yes, I know this is not technically venison, but I had it available).
You will need: 

• sausage
• mozzarella chunks
• basil leaves
• grape or cherry tomatoes
• olive oil
• oregano
• wood skewers

1. Par-boil the sausage for about 10 - 20 minutes depending on how thick the sausage is. Place the meat in the water AFTER it starts to boil, then lower the heat to medium-high.
2. Cut-up the sausage and lightly saute (just a couple of minutes) in a little extra virgin olive oil sprinkled with about a teaspoon of oregano. Heat the oil first over medium-high heat for about a minute before adding the meat, to prevent sticking.
3. Skewer the sausage with fresh basil leaves, cherry or grape tomatoes and chunks of fresh mozzarella cheese.
4. ENJOY! This is delicious!

Welcome to my new Recipe Blog.

I was graciously blessed with a large supply of venison meat in several forms: ground, sausage, stew meat, burgers, etc.. from some very dear friends.
I have been having a lot of fun developing recipes with this meat. I will post these recipes with pictures to share with all of you.
This meat tastes great and is not "gamey." However, you can certainly substitute these recipes with lean beef.

I may change this blog in the future to accommodate recipes that come straight from my garden.

Enjoy!

Currently, I have been cooking with:

• Roan Antelope
• Ostrich
• Gazelle
• Deer
• Axis
• Sika