Vegetable Venison Stew

This is a standard recipe of vegetable beef stew only you are substituting the beef for leaner venison, ending up with a tasty bowl of hearty goodness. Since venison is leaner than beef and can have a tendency to be tough due to the lack of fat, the trick is to cut it into smaller pieces and simmer until fork tender before adding all the vegetables. Adding all the vegetables too soon and while the venison is simmering to become tender can have them end up being mushy. Once done, serve up a bowl of stew with some hot buttery rolls or garlic bread.

Ingredients

• 2 lbs. venison roast or steak cut into 1-inch cubes
• 2 tbs. vegetable oil
• 10 cups of water
• 1 pkg. onion soup mix
• 2 pkgs. of Au Jus mix
• 1 cup of chopped onions
• 1 cup of chopped celery
• 1 tbs. garlic powder
• 1 tbs. onion powder
• Salt and black pepper to taste
• 2 bags of frozen mixed vegetables
• 2 large potatoes cut into 1-inch cubes
• Nonstick cooking spray

Utensils

• Dutch oven or large soup pot

Instructions

1. Spray soup pot or Dutch oven with nonstick cooking spray and add vegetable oil. Turn to medium-high heat.
2. Add venison cubes and braze until brown. Reduce heat to medium.
3. Add water, onion soup mix, au jus mix, chopped onions, chopped celery, garlic and onion powders.
4. Raise heat to bring to a boil and then reduce to medium-low to simmer. Simmer meat for approximately one to two hours until the meat is fork tender. Taste and add desired amount of salt and pepper.
5. Add frozen mixed vegetables and chopped potatoes and simmer for an additional one to 1.5-hours. The potatoes will be soft when done.

Recipe makes eight servings.

You can substitute fresh vegetables for the frozen ones. If you don’t care for all the vegetable types contained in mixed vegetable or like something else, you can use something like carrots, peas or corn, etc. You can also substitute one bag of frozen chopped onions and celery in place of fresh.

Venison Meatloaf

This is one of the many basic meatloaf recipes, but this one uses ground venison in the place of ground beef and with a spaghetti sauce base. The recipe is easy to pull together and does not make a mess because you mix in one bowl and best of all — it is tasty. Pair the meatloaf with mash potatoes and brown gravy, along with your favorite vegetable and hot rolls. It makes a fulfilling comfort food meal summer or winter.

Since venison is naturally lean, which can lead to dryness, the eggs, spaghetti sauce and uncooked bacon strips add moisture and a little fat, making the meatloaf moist. If the meatloaf seems like it needs a little more moisture when you are mixing things together, add a bit more spaghetti sauce until the loaf achieves the desired consistency. When it comes to the mustard topping, any type you prefer will work well.

Ingredients

• 1 lb. ground venison
• 2 cups Italian-flavored breadcrumbs
• 2 eggs (beaten)
• 1 cup spaghetti sauce
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbs. garlic powder
• 1 tbs. Italian seasoning
• 1 medium onion finely chopped
• 1/2 cup bell pepper finely chopped
• Mustard
• 4 to 6 slices of uncooked bacon
• Nonstick cooking spray

Utensils

• Loaf-sized baking pan
• Mixing bowl

Instructions

1. Place ground venison, breadcrumbs, beaten eggs, spaghetti sauce, spices, chopped onion and chopped bell peppers into a mixing bowl.
2. Mix the ingredients together well.
3. Spray a loaf-sized baking pan with nonstick cooking spray.
4. Form the meatloaf mixture so it fits into the baking dish.
5. Spread enough mustard on top of the meatloaf to cover the top.
6. Lay the pieces of uncooked bacon next to each other covering the top of the meatloaf.
7. Cook the meatloaf in a preheated 350-degree oven for approximately one hour. Test for doneness by inserting a knife into the center of the meatloaf and if it pulls out clean, the meatloaf is done.

Recipe serves six

Tips

• You can mix the meatloaf’s ingredients using a large spoon, but you might find it easier to mix everything together by using your hands.
• Use leftover meatloaf by quickly browning each side in a skillet sprayed with nonstick cooking spray and 1 to 2 tablespoons of butter. Once browned, lower the heat to low and lay a slice of your favorite cheese on top to melt and then enjoy.

Mexican Venison Lasagna

This quick and easy recipe is a Mexican take on lasagna, with corn tortillas a substitute for the pasta and the venison replacing ground beef. You still end up with a layered dish like traditional lasagna, only this is filled with the full-flavor of the spiced venison, refried beans and cheese layered between the corn tortillas.

If you prefer a spicier blend, use hot taco seasoning or add 1 teaspoon of cayenne pepper to the meat while it’s cooking. You can also add your favorite hot peppers to the cooking meat, which also gives it more of a bite. The recipe also works fine if you want to substitute flour tortillas for the corn tortillas. When done, top with shredded lettuce, tomatoes, sour cream and taco sauce.

Ingredients

• 2 lbs. ground venison
• 2 tbs. vegetable oil
• 2 pkg. taco seasoning
• 1 10 oz. can of diced tomatoes & green chilies
• 2 cups of water
• 1 10 oz. can of enchilada sauce
• 2 15.5-oz. cans of refried beans
• 2 16-oz packages of shredded Mexican cheese
• 18 corn tortillas
• Nonstick cooking spray

Utensils

• Large skillet
• 9 x 13 baking dish

Directions

1. Spray a large skillet with nonstick cooking spray. Add the vegetable oil and ground venison. Brown the venison until done.
2. Add the taco seasoning, tomatoes and chilies, and water to the cooked venison. Stir to mix and bring to a boil and then reduce the heat to medium-low. Simmer uncovered to reduce the fluids and then remove from the heat to cool.
3. Spray a 9 x 13 baking dish with nonstick cooking spray.
4. Spread half the enchilada sauce evenly over the bottom of the dish,
5. Spread six of the corn tortillas evenly over the enchilada sauce (they will slightly overlap).
6. Add half the meat mixture over the layer of corn tortillas and spread evenly.
7. Add another layer of six corn tortillas spread evenly over the meat.
8. Spread the refried beans evenly over the layer of corn tortillas. Sprinkle one bag of the shredded cheese over the refried beans.
9. Add one more layer of six corn tortillas over the beans and cheese.
10. Spread the remainder of the meat over the last layer of corn tortillas and sprinkle the remaining cheese evenly over top.
11. Bake uncovered for approximately 45 minutes or until the center is heated through in a preheated 350-degree oven.

This recipe makes six to eight servings.

Venison and Noodles

This is an easy take on the standard beef tips and noodles recipe substituting the beef with venison. Since venison is leaner than beef but the recipe calls for the meat to simmer until tender, any cut of venison roast or steaks will do. If you desire more vegetables added into the mix, throw in two cups of green peas or carrots when the venison is cooking for its last half-hour. You can overcook the vegetable if you add them too soon.

The end-result is a comfort food dish that is simple to make, does not take many ingredients or have you spending hours in the kitchen pulling things together. The entire family will enjoy this tasty meal, which pairs well with a tossed salad and bread.

Ingredients:

• 1.5 to 2 pound venison roast or steak chopped into 1-inch cubes
• 3 tbs. of vegetable oil
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 cup of chopped onions
• 2 cups of chopped celery
• Salt and black pepper to taste
• 2 pkg. of au jus mix
• 6 cups of water
• 2-3 tbs. of cornstarch
• 1/3 cup of water
• 1 12oz. pkg. of egg noodles cooked

Utensils:

• Dutch oven or large pot
• Large pot for noodles
• Strainer
• Small cup

Directions:

1. Spray Dutch oven or large pot with nonstick cooking spray, add vegetable oil and turn heat on medium high.
2. Add chopped venison, garlic powder and onion powder and braze until meat is brown on all sides.
3. Stir in two packages of au jus mix, chopped onions, chopped celery and 6-cups of water and stir well.
4. Bring mixture to a boil and then reduce heat to simmer and cover the pot. Allow the meat to simmer for approximately 1.5 to two hours until the meat is fork tender.
5. Add salt and pepper to desired taste.
6. Mix cornstarch and remaining water into a small cup to make a roux to thicken the meat mixture. Pour slowly into the meat mixture stirring well until desired thickness is achieved.
7. Bring a large pot of water to a rolling boil and add egg noodles, stirring occasionally to keep from sticking. Cook for approximately 10-minutes or until done.
8. Remove noodles from pot and strain to remove excess water.
9. Place warm noodles on a plate and cover with venison meat mixture.

This recipe makes four to six servings.

Italian Inspired Venison Casserole

This Italian inspired casserole gives a new twist by substituting lower fat ground venison for ground beef and makes a tasty and hearty one-dish meal. This dish pairs well with a tossed salad and loaf of garlic bread, to round out the meal.

Depending on your personal taste, any type of spaghetti sauce works well, so if you desire a cheesier taste, use a cheese-based sauce and if you like more spices, use a sauce with a basil and garlic base. You can also substitute 6-Italian shredded cheese for mozzarella.

Whatever sauce or cheese you decide to use, this recipe is bound to have everyone leaving the table full and satisfied.

Ingredients:

• 1-lb. ground venison
• 2 tbs. vegetable oil
• 1.5 tbs. Italian seasoning
• 3 cloves chopped garlic
• 2 tsp. salt
• 1 tsp. black pepper
• 2-9.6 oz. cans of mushrooms
• 1-cup Parmesan cheese
• 1-16 oz. bag of Mozzarella cheese
• 1-1-lb. box of Ziti pasta
• 2-24 oz. jars of spaghetti sauce
• Nonstick cooking spray

Utensils:

• Large skillet
• Large cooking pot
• Strainer
• 9 x 13 casserole pan

Steps:

1. Spray a large skillet with nonstick cooking spray, add 2 tablespoons of vegetable oil and brown the venison over medium heat, cooking until done.
2. Add chopped garlic, 1 tsp. salt, black pepper, mushrooms, Parmesan cheese and one cup of the spaghetti sauce into browned venison and mix together, continuing to cook on medium-low heat for another five minute. Remove from heat.
3. Fill a large cooking pot half-full of water and the remaining salt and bring to a rolling boil.
4. Add the pasta and cook for approximately 10 minutes until just done, stirring occasionally to keep from sticking. Once done, drain the pasta in strainer to remove the excess water.
5. Spray casserole pan with nonstick cooking spray. Pour pasta into casserole pan, add browned venison mixture, remaining spaghetti sauce and mix well.
6. Sprinkle mozzarella cheese over the top of the pasta and place in a preheated 350-degree oven and cook for approximately 30 to 45 minutes until the cheese is melted and the center is heated through.

Makes six servings

Tip: You can also mix all the ingredients in a large mixing bowl before placing into the casserole dish, if it makes mixing easier for you.

Crockpot Shredded Venison Pot Roast

Because this recipe cooks slowly in a crockpot, any type of venison roast is suitable because it will become tender and shred easily once done. It takes approximately eight hours to cook. Using a large crockpot is preferable.

Ingredients:

• 2-pound venison roast
• 1-pkg. onion soup mix
• 1-stalk of celery chopped
• 2-medium onions chopped
• 3-carrots chopped into 2-inch pieces
• 2-large potatoes chopped into 2-inch pieces
• 1-lb. of whole button mushrooms (washed)
• 1-1/2-cups of water
• 3-cloves of garlic chopped
• 2-tsp. of black pepper

Utensils:

• Large crockpot
• Crockpot liner (optional)

Steps:

1. Line the crockpot with a crockpot liner, if using. The liner only makes cleanup easier.
2. Place the whole venison roast into the bottom of the crockpot.
3. Place the chopped vegetables on top of the roast, holding back on adding the mushrooms until later.
4. Add the onion soup mix, chopped garlic, black pepper and water.
5. Turn the crockpot on low and allow to cook approximately six to seven hours.
6. Stir the vegetables and add the whole mushroom at the last hour to two hours of cooking.
7. Once done, use a fork to shred the venison roast while still in the crockpot so it mixes with the vegetables and serve.
8. This recipe makes approximately four to six servings.

Cheesy Mexican Inspired Venison Stuffed Peppers

This recipe gives a spicier twist to your basic stuffed pepper recipe replacing beef with venison and adding cheese and black beans.

Ingredients:

• 4-extra-large or 6 medium-sized bell peppers
• 1-lb. ground venison
• 1-pkg. of taco seasoning mix
• 1-cup of water
• 2.5-cups of shredded sharp cheddar cheese
• 15.5-ounce can of black beans (drained)
• 15.5-ounce jar of salsa
• Nonstick cooking spray

Utensils:

• Skillet
• Large pot
• Tongs
• 9 x 9 baking dish

Preparing the meat and bean filling:

1. Spray a large skillet with nonstick cooking spray. Brown the ground venison until cooked. Add the package of taco seasoning, water, salsa and drained black beans. Stir to mix.
2. Simmer uncovered on medium-low, stirring occasionally until all the fluid is absorbed and remove from heat to cool.

Pepper Preparation:

1. Fill a large pot half-full of water and bring to a rolling boil.
2. While waiting for water to boil, slice off the top of the peppers and clean out inner seeds.
3. Place each pepper into the boiling water and blanch for approximately one-minute to soften the outer skin slightly.
4. Remove the peppers from the boiling water using tongs, and place upside down on paper towels to drain excess water. Turn right side up on paper towels and allow to cool completely before stuffing.

Stuffing & Cooking the Peppers:

1. Sprinkle an equal portion of shredded cheese into the bottom of each pepper, saving enough for another layer and the top when finished.
2. Fill the pepper half-full of the meat & bean mixture and add another layer of shredded cheese. Add another layer of the meat & bean mixture, filling to the top and finish by sprinkling the top of the pepper with the remaining cheese.
3. Spray a 9 x 9 baking pan with nonstick cooking spray and place the stuffed peppers right side up in the dish.
4. Bake the peppers in a preheated 350 degree oven for approximately 30 minutes and until the cheese on top has melted and the stuffing is warm throughout.
5. Tip: Depending on your heat preference, you can use mild, medium or hot salsa.

Alabama Deer Hunting Season

Alabama has one of the most generous deer hunting seasons in the United States. Hunters are able to hunt over one hundred days throughout the year during the Alabama deer hunting season. With a deer population that extends beyond 1.7 million, the state is a popular destination for hunters.

The Most Popular Deer to Hunt

The most hunted deer in Alabama is the white tailed deer. The most recognizable part of the deer is the streak of white under the tail. The whitetail deers can be found not only in the US, but Canada and South America. The most popular habitats for the whitetail deers are the prairies, sage and savanna woodlands. The animals can vary in size and range from 60 to 290 pounds.

Permits and Seasons

Alabama’s deer season opens in October and extends to January. Each season is divided into sections based on the type of device used to hunt deer. The most often used devices are the bow and gun. The bow season begins in mid-October, while the gun season starts a month later in November. However, both seasons will end at the end of January. Over all, there are 108 days for a hunter to harvest a deer. The deer hunting dates are released every year and should be checked with the Alabama Department of Wildlife. The state does have restrictions on how often deer can be hunted by hunters. Antlered buck are one a day and whitetailed buck are limited to three during all of the seasons. Unantlered deer are 2 a day except for spotted fawns during the special muzzleloader, spear, and bow and arrow season.

Where to Hunt

Alabama has a plentiful supply of hunting land. The state has thousands of acres that are mainly used for hunting and recreation purposes. There are over 37 wildlife areas in the state that consist of 760,000 acres. The main areas to harvest deer include Okmulgee, Blue Spring, Sam Murphy, Choccolocco, Lowndes and Cahaba River.

Hunting Tips

Even though Alabama has a large supply of deer, the animals can be elusive. Most deer can be found at waterholes or near acorn trees. Hunters may have a higher chance of locating a deer by scouting from a higher level such as a tree. The species also have a strong sense of smell, which is a used to avoid hunters. Hunters are able to control their scent and gain an advantage on the field by using deer scents. January is the month that whitetails are normally breeding. Hunters may consider this time to be an excellent period to hunt for a mature buck. The bucks are often less cautious and more attuned to a female’s scent during this time.

Additional Limitations

The state of Alabama requires hunters to take a mandatory hunter education program prior to taking part in the Alabama deer hunting season. The course includes 10 hours of instruction and an examination. Hunters will be required to learn information on hunter responsibility, wild life management, laws, species identification, archery, firearms safety, muzzle loading, survival skills and first aid. The goal of the course is to improve the relationship between hunter land owners and hunters. In addition, the education courses are geared to improve hunter behavior, reduce accidents and increased hunters understanding on wildlife laws and management.

Alaska Deer Hunting Season

Big game hunting is a favorite past time in Alaska. In some parts of Alaska, deer hunting in August and September during the Alaska deer hunting season is a popular sport. Here is some information about hunting deer in Alaska.

Alaskan Deer Species

The Sitka Blacktail Deer is found along the coastal regions of Alaska. It has a shorter face and is a smaller, stockier version of most of the blacktail family. Found on the ABC Islands, the Prince Wales Island and other coastal areas, the Sitka deer can be found in old-growth forest rummaging in the shrubs and in heavy timber. Most trophy bucks come from Kodiak Island where there are no natural predators.

Tactics For Hunting Deer in Alaska

Unlike mule deer, Sitka deer are largely nocturnal, so tracking deer along trails to their feeding sites may prove to be frustrating. Spot and stalk techniques are usually employed to capture these elusive creatures. Man-made stands can be effective if you use proper scent containment methods. Still hunting is another effective method.

Many believe that large magnums are necessary in the Alaskan wilderness, however, many guides recommend rifles in order to save your hearing and the hearing of those around you. Use caution and good housekeeping skills when camping to keep away bears.

Permits and Seasons

Alaska Deer Hunting Season is from August 1st to November 30th. Both a hunting license and a harvest tag is required to hunt big game in Alaska. A non-resident annual hunting license is $85.00. A resident tag is $25.00. A harvest tag for a deer is $150.00.

All hunters must complete a basic hunters education course before applying for a license or a tag. You cannot reuse a tag or use two or more tags on the same animal.

Other Restrictions

You cannot hunt game using a rimfire firearm or with a muzzle loader except under certain conditions. You also cannot kill a deer that is swimming. You also cannot use a dog or a bow with a deer unless it is a 40 pound weight.

Where To Hunt

Part of Alaska is designated Native American land that is considered private property. Still, there is a vast area open to hunting. Deer populations congregate along the Southwestern part of the state in the coastal forests, so it’s best to check with the state department for a map of federal and state hunting lands. With permission of the owner, you can hunt on private property.

Alaska is well known for its harsh environment. It’s best to plan out a trip well before the Alaska deer hunting season and plan on a longer trip that includes five or more days of hunting instead of a short weekend trip. Another good practice is to hire a field guide who is well-aquainted with the topography of the area, the game in the area and who can lead you to areas where the deer are known to herd.

Sitka deer are so popular to hunt precisely because they are so difficult to bag. Known as the “ghosts of the Pacific,” these deer practice nocturnal habits and are notoriously difficult to track because they are not predictable. Adding to the challenge is the rugged wilderness of Alaska, the danger of other big game such as bear, moose, wolves and wolverines and you can see why hunting deer in Alaska is not a beginner’s game.

Regulations and license costs vary year by year so make sure to check the State website for more information. Residents and those who hunt for subsistence are given priority over non-residents when giving out tags.

If you would like to find out more about the Alaska deer hunting season, visit the Alaska hunting page.

Arizona Deer Hunting Season

Arizona has such diverse landscapes and wildlife habitats that makes it the perfect state for hunters. With so many animals to hunt, there is almost always something in season. The Arizona Game and Fish Department manage the Arizona deer hunting season, licenses and tags. Before planning a hunt it is vital that you know these details so you can plan properly.

Types of Deer

There are two types of deer found in this state. The first is the desert mule deer. They are found throughout Arizona. January is usually the best month to hunt for them. These deer are easier to find and easier to hunt.

The second type is the coues whitetail deer. These can be quite elusive. They are usually found from the Mogollon Rim down to the southern border with Mexico. Most of them are found in the southeastern mountains. They can also be hunted on the San Carlos Apache Indian Reservation.

How to Hunt Effectively

There are many tips for hunting effectively in Arizona. Of course the best advice is to purchase very good optics. This is especially true if you are hunting for coues whitetail. They are difficult to see and blend into their surroundings easily because of their coloring.

Crossbow hunting is obviously harder than rifle hunting. While crossbow is harder it is also more satisfying. It adds more dimensions to the hunt. It takes more precision and planning.

Season Dates and Pricing in Arizona

The deer season usually runs from October to November for rifles and archery begins in August and runs through January. Prices for a license and tags vary. A license and tags are required. Full pricing lists are available by visiting http://www.azgfd.gov/. Most can even be purchased online.

Hunting licenses are $32.25 for residents and $151.25 for non residents. Tags cost much more. They are usually is $232.75 for a non resident tag fee. There is a fall draw for tags. This requires applying for several preferences. Depending on the draw, you may not get your first or even second choice.

Hunting Suggestions

It is suggested that if you are new to the Arizona deer hunting season that you hire a guide or a company to help you. They have the expertise to help you along the way. This can really increase your chances of success. When planning your own hunt be sure to get the proper tags and license. Also be sure to know when the seasons are so you are hunting on the right dates.