ZUCCHINI VICHYSSOISE
Steps:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
VENISON ZUCCHINI BAKE
Also known as: "Guwakaan Dleeyí & Dzísk'w Dleeyí" From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables work towards your goal of eating 5 fruits and vegetables each day. Serve this dish with cornbread or whole grain rolls, and you've got the makings of a terrific meal."
Provided by Uncle Dobo
Categories Savory Pies
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Brown venison or moose sausage with onion. Add green pepper, oregano, parsley, basil, garlic, tomato soup, and canned tomatoes. Simmer for 30 minute.
- Mix together 1 part cornmeal, 1 part wheat germ, and 1 part Grapenuts cereal to make the coating you're going to dredge the zucchini inches.
- Dip zucchini slices in beaten egg, then in combination of cornmeal, wheat germ, and cereal, salt & pepper. Fry in just a little oil in non-stick fry pan until brown & crispy.
- In 9 x 13 baking pan, place a layer of fried zucchini, then a layer of shredded cheese, then a layer of meat sauce. Repeat until you reach the top, ending with a layer of low fat cheese.
- Sprinkle top with breadcrumbs and bake at 350 degrees until bubbling, about 20-30 minute.
VENISON BURGER BAKE
Forget about Meatless Mondays. I'd prefer to celebrate Monday with this venison burger bake topped with cornbread Stove Top® stuffing.
Provided by nevadafoodies
Categories Venison Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine stuffing mix, hot water, and 4 tablespoons butter in a microwave-safe bowl. Microwave on high until heated through, 5 to 6 minutes. Fluff with a fork.
- At the same time, heat a large cast iron skillet over medium-high heat. Cook and stir venison in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove venison to a plate.
- Add remaining 4 tablespoons butter to the skillet along with zucchini, squash, mushrooms, garlic, salt, and pepper. Cook and stir until vegetables are soft, about 10 minutes. Stir in condensed soup, sour cream, and cooked venison.
- Remove from the heat and top with cornbread stuffing.
- Bake in the preheated oven until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 28.1 g, Cholesterol 122 mg, Fat 29.1 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 1018.4 mg
ZUCCHINI BAKE
Make and share this Zucchini Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1/2 quart baking dish.
- Sprinkle evenly with salt and pepper, cheese, and basil.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover and bake 10 minutes more or until vegetables are tender.
Nutrition Facts : Calories 134.2, Fat 9.6, SaturatedFat 6, Cholesterol 29.7, Sodium 183.3, Carbohydrate 4.4, Fiber 1.2, Sugar 2.1, Protein 8.7
SUCCULENT BRAISED VENISON
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay
Provided by Nick Nairn
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don't crowd the pan - cook in batches if necessary. Set aside with the vegetables.
- Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
More about "venison zucchini bake recipes"
MEATY ZUCCHINI CASSEROLE WITH GROUND BEEF - KITCHEN DIVAS
From kitchendivas.com
Ratings 86Category Main CourseCuisine American
THE BEST VENISON STEW YOU'LL EVER HAVE | A SIMPLE …
From missallieskitchen.com
ITALIAN BAKED ZUCCHINI • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
VENISON STUFFED ZUCCHINI - THE SPORTING CHEF
From sportingchef.com
Servings 4Estimated Reading Time 50 secs
- Preheat oven to 350 degrees. Using a spoon, scoop out the seed section of the zucchini. Save 3/4 of the pulp, roughly chop and place in a medium bowl.
- Heat oil in a large skillet over medium heat. Add venison and sausage. Cook until evenly browned. Add onion, pepper and garlic, and cook 3 to 4 minutes more. Transfer to bowl with zucchini pulp, and add tomato sauce, Italian seasoning, salt, pepper and half of the cheese. Mix well.
- Place the zucchini, scooped side up, in a lightly greased baking dish. Spoon stuffing mixture into zucchini. Top with remaining cheese, and place in the preheated oven for 15 minutes, or until the cheese is lightly browned and bubbly.
VENISON CASSEROLE RECIPE - VENISON BAKED ZITI CASSEROLE
From honest-food.net
4.9/5 (13)Total Time 1 hr 20 minsCategory Main CoursePublished May 9, 2022
VENISON RECIPE | VENISON STUFFED ZUCCHINI | BONE COLLECTOR
From bonecollector.com
VENISON MEATBALL ALFREDO AND ZUCCHINI NOODLES - HONEYBUNCH …
From honeybunchhunts.com
19 GROUND VENISON RECIPES | WHAT TO MAKE WITH YOUR DEER MEAT
From missallieskitchen.com
VENISON EGG NOODLE BAKE RECIPE: EASY FALL WILD GAME DISH - WIDE …
From wideopenspaces.com
EASY BAKED VENISON MEATBALLS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
VENISON-VEGETABLE MEAT LOAF – BROKEN ARROW RANCH
From brokenarrowranch.com
VENISON PIZZA CASSEROLE — MINNESOTA BOUND
From mnbound.com
VENISON ZUCCHINI BAKE RECIPE | MYDISH
From mydish.co.uk
VENISON ZUCCHINI BAKE RECIPES- WIKIFOODHUB
From wikifoodhub.com
BEST OVEN VENISON ROAST RECIPE • BAKE ME SOME SUGAR
From bakemesomesugar.com
VENISON ZUCCHINI LASAGNA - RECIPE - COOKS.COM
From cooks.com
SAVORY VENISON AND WILD RICE BAKE · JESS IN THE KITCHEN
From jessinthekitchen.com
STUFFED ZUCCHINI WITH VENISON, RICOTTA & SPINACH - KETO, LOW CARB
From texasgranolagirl.com
HOW TO COOK ZUCCHINI—INCLUDING GRILLED, FRIED, AND MORE - REAL …
From realsimple.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #savory-pies #casseroles #main-dish #vegetables #oven #potluck #diabetic #fall #dietary #native-american #seasonal #comfort-food #wild-game #deer #meat #squash #taste-mood #to-go #equipment #4-hours-or-less
You'll also love