easy venison recipe

Cook once and eat twice! Words to live by! This Venison Loin Parmigiana is tender, juicy and delicious!

Venison Loin Parmigiana

chicken venison loin

pasta

store bought pasta sauce

mozzerella

Parmesan cheese

parsley

Cook pasta according to package directions, reserving about 1 cup of the starchy cooking water, just before you drain pasta.

Heat sauce in a small saucepan.

Warm venison under broiler for about 2 minutes per side.

Remove venison from broiler and top each piece with 2 slices mozzarella.

Return to broiler for a few minutes, watching carefully so you don't burn the cheese.

Once pasta is drained, return it to the pan you cooked it in and add sauce, Parmesan and reserved pasta water.

Serve venison on a bed of pasta. Garnish with basil and parsley, if desired.

For recipe for chicken fried steak see here.&nbsp;

This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into...

Ground Venison and Red Pepper Soup

venison

kosher salt

tbsp. smoked paprika

rosemary leaves (use 1 tsp. if ground)

yellow onion, diced

chicken stock*

red peppers,

kale

Israeli couscous, orzo pasta, brown rice, diced potatoes, or pre-cooked chickpeas

Heat a large pot or Dutch oven over medium-high heat. Add roughly a tablespoon of olive oil to the pot, or enough to coat it in a thin layer. Once the oil shimmers, add the ground venison and brown. Sprinkle in the salt, paprika, and rosemary, and stir to combine. Remove the venison and set aside.

Add another tablespoon of oil if needed and sauté the diced onion until brown and soft, 3 to 5 minutes. Add the minced garlic and cook an additional minute, or until fragrant.

Deglaze the pan with chicken stock (see note below). Return the venison and add the strips of red peppers. Simmer for 10 to 15 minutes to reduce the liquid and intensify flavors.

Add the pasta or beans and kale to the pot. Cook for an additional 10 to 15 minutes, or until tender.

Taste and season with extra salt or black pepper if desired. Serve hot.

*Grains and pastas can absorb up to twice their weight in liquid; if using this type of starch you will need about 8 cups of chicken stock. If using beans or potatoes, you may only need about 6 cups of liquid.

*Many grocery stores carry roasted red bell peppers in a jar. Look in the pasta aisle near the canned tomatoes, artichokes, and capers.

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Venison Loin Parmigiana

Ground Venison and Red Pepper Soup

Top 2 easy venison recipe recipes from across the web

The most viewed easy venison recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venison Loin Parmigiana

Ground Venison and Red Pepper Soup

The most viewed easy venison recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine