Kids Outdoor Outpost – December 2015

Dish It Up

Many of you have venison in the freezer, and many of you will before deer season end. Congratulations!

I know that some of you were involved in the field-dressing, skinning and quartering of your deer. Nicely done. Now, you can amaze your friends with your cooking skills on these some easy recipes. Remember to remove all the silver and white from the venison to get the “gamey” taste out of it. 

Ranch Deer Burgers

1-lb. ground deer or use 2-lbs. of meat for 1/2-lb. burgers.

1 packet ranch dressing mix

seasoning salt

black pepper

soy sauce

Mix the ground meat, ranch dressing mix and about a tablespoon of seasoning salt and pepper.

Make four patties, and place on hot grill over medium heat.

Sprinkle liberally with soy sauce.

Cook to medium, and sprinkle with soy sauce on the flip.

Serve on buns with your favorite burger toppings.

White Bean Venison Chili

1-lb. venison stew meat, chopped into cubes

1 tbs. olive oil

1 onion, chopped

3 cloves garlic, crushed

4-oz. canned diced jalapenos (leave out for less spicy taste)

2 tsp. ground cumin

1 tsp dried oregano

1 tsp ground cayenne pepper

14-oz. venison or chicken broth

3 15-oz. cans white beans

2 cups frozen corn

1 cup shredded swiss cheese

Sour cream

Brown the meat in a skillet, and set aside.

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.

Mix in the garlic, jalapeno, cumin, oregano and cayenne into the skillet.

Continue to cook and stir the mixture until tender, about three minutes.

Add the broth, venison, white beans and corn. Simmer on low heat 15 minutes, stirring occasionally.

Remove from heat, and slowly stir in the cheese until melted. Serve with a lump of sour cream. It’s really good with tortilla chips.

Backstrap Bounty

One backstrap, 12 inches long

6 strips of bacon

Worcestershire Sauce

Seasoning salt

Steak seasoning

8-oz. container of bleu cheese

Toothpicks

Cut the strap into 2×2-inch chunks. Wrap a slice of bacon around the venison. Sprinkle salt and steak seasoning on it, and set them on a plate filled with Worcestershire Sauce for about 15 minutes. 

Grill on high heat for about two or three minutes on each side. Put a spoonful of bleu cheese on top when you flip. Let it rest on a plate for a few minutes, and then enjoy.