Lainie Brooks Shares Some Yummy Recipes For Canned Deer Meat

Deer season is official over here in Iowa and many people have their freezers packed and shelves lined with all the yummy goodness.

I've been living off of deer meat my whole life but I have to admit, I get stuck in a rut from time to time making the same recipes with our canned venison.

If you're like me and you'd like to switch it up a bit, here are some great, budget friendly ideas for your supper table.

Crockpot Venison Stew

Ingredients:

• 1 quart jar of canned venison
• 2 cups water
• 4 carrots, sliced
• 1 cup celery, chopped
• 3 potatoes, diced
• 2 Tablespoons bacon fat
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 2 bay leaves
• 1 teaspoon salt
• 1 Tablespoon sugar
• ½ teaspoon pepper
• 1 cup beef broth
• ½ teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon thyme

Instructions:

Add all ingredients to crockpot and cook on low for 4-5 hours until vegetables are tender.  Remove bay leaves before serving.

Crockpot Venison Chili  

Ingredients:

• 1 quart jar of canned venison
• 1 small onion, diced
• 1 green pepper, diced
• 1 Tablespoon diced jalapeno pepper
• 1 tsp. minced garlic
• 1 quart jar of stewed tomatoes
• 1 (14 oz.) cans tomato sauce
• 2 Tbsp. cumin
• 2 Tbsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 2 (14 oz.) can kidney beans, drained and rinsed

Add all ingredients to crockpot and cook on low for 3-4 hours until vegetables are tender.

Crockpot Venison Stroganoff 

Ingredients:

Combine meat, soup, onion, and Worcestershire sauce in crockpot and cook on low for 2 hours. Stir in butter and sour cream 30 minutes before serving and serve over cooked egg noddles.

Deer Quesadillas    

• 1 pk. flour tortillas
• 1 jar of canned deer meat
• 1 lg. onion
• 2 bell peppers (any color)
• 2 pk. of shredded monteray jack cheese
• 1 container of sour cream
• 1 jar of salsa
• cooking spray

Instructions: 

Clean, cut up onion and green peppers. Saute veggies, set aside when done. Spray cookie sheet with cooking spray. Drain meat, shred and warm up in microwave. Place flour tortilla on cookie sheet. Sprinkle shredded cheese, a handful of meat and veggies on top of shell. Place another tortilla shell on top and bake at 450-degrees for 10 minutes or until tortilla becomes crispy on the edges. Remove from oven, cut like a pizza and serve with sour cream and salsa.

Soooo.....you're probably wondering,  "Why I place a photo of a margarita with a recipe for deer quesadillas"? Fist off, I didn't have a photo of my legendary quesadillas. Second, I ALWAYS wash my quesadillas with a margarita! Cheers!!