Best Hunters Delight Recipes

HUNTER'S DELIGHT

Hunter's Delight image

I've recently become interested in finding venison recipes when this one was posted in Taste of Home Magazine. It looks good and using the crock pot makes it easy. The next time a neighbor shares venison (I'm not a hunter) I'll try it out.

Provided by Bonnie G 2

Categories Steak

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb bacon, diced
2 1/2 lbs red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs venison steak, boneless and cubed
2 (14 3/4 ounce) cans cream-style corn
3 tablespoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon seasoning salt

Steps:

In large skillet, cook bacon over medium heat until crisp; drain.
Place potatoes and onions in a 5 quart slow cooker.
Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top.
Cover and cook on low fo r6-8 hours or until meat and potatoes are tender.

Nutrition Facts : Calories 424.8, Fat 15.5, SaturatedFat 5.2, Cholesterol 91.8, Sodium 667, Carbohydrate 46, Fiber 4.1, Sugar 7.5, Protein 27.7

HUNTER'S VENISON CASSEROLE

Hunter's Venison Casserole image

This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.

Provided by stef k

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 cups buttery mashed potatoes
1 pound lean ground venison (or other big game)
1 tablespoon canola oil
1 red onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
½ cup diced red bell pepper
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
1 cup cottage cheese
2 tomatoes, sliced
1 cup shredded Colby Jack or Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
Bake, uncovered, in preheated oven until set, about 20 minutes.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g

HUNTER'S DELIGHT

Hunter's Delight image

This isone of my Dad's recipes that he called, "Hunter's Delight". He named it this because he would cook it up on hunting trips with the guys. He said it was a "stick to the ribs" kind of dish. It has always been a family favorite.

Provided by Linda Rae

Categories Other Main Dishes

Time 50m

Number Of Ingredients 6

Ingredients

6 large potatoes, chopped
1 large onion, chopped
1 medium bell pepper, chopped
6 slice bacon, cooked
1 c cheddar cheese shredded
6 medium eggs, stirred

Steps:

1. Fry bacon until crisp and remove from pan. Then add Potatoes and cook until almost done then add onion and bell pepper. When done place crumbled bacon in the pan with potatoes and onion. Pour eggs on top and stir until set. Add salt and pepper to taste. Sprinkle cheese over top. When the cheese is melted you are ready to serve. Enjoy!
2. I have added at times sliced mushrooms and or smoked sausage. It is a recipe you can work with by adding your favorite ingredients. Good for lunch, brunch, or supper with a salad.

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.