Recipes

This dish is a classic in the Kenyon family. Mike has been enjoying it since he was a toddler! Tater Tot Casserole has been a favorite since the 1950s, and we strongly suggest it as a great way to use ground deer. Ingredients Meat: 1 to 1.5 lbs ground venison. Vegetables: 1 small yellow onion (diced), 2 cloves garlic (minced), and 1 can of corn or green beans (drained). Binder: 1 can (10.5 oz) condensed cream of mushroom or cream of celery soup. Creaminess: 1/2 cup sour cream

Venison Zuppa Toscana is wild-game twist on the classic Italian soup, and our go to soup for soup season. Ingredients Meat: 1 lb venison Italian sausage. Richness: 4–6 strips of bacon, diced. Vegetables: 1 large yellow onion (diced), 3–4 cloves of garlic (minced), and 1.5–2 lbs of potatoes (Yukon Gold or Russet, cubed). Greens: 3–4 cups of fresh kale, stemmed and chopped.Liquid: 6 cups chicken broth and 1 cup heavy cream. Seasoning: 1 tsp red pepper flakes (adjust for heat),

This is our favorite Asian venison recipe. Ingredients Ground Venison: 1 lb. Broccoli: 1–2 cups of florets. Aromatics: 1 small onion (diced), 3–6 cloves garlic (minced), and 1 tbsp fresh ginger (grated).Oil: 1–2 tbsp olive or vegetable oil. Sauce: ¼ to ½ cup soy sauce and ¼ cup beef broth (or water). Sweetener: 3–4 tbsp brown sugar (adjust to your preference). Flavor Boost: 1–2 tbsp hoisin sauce and 1 tsp sesame oil. Thickener: 1 tbsp cornstarch whisked into 2 tbsp water or b

This sweet potato and kale hash with deer sausage is a nutrient-dense, one-pan meal perfect for breakfast or a hearty dinner. Venison sausage provides a flavorful protein that pairs naturally with the sweetness of the potatoes and the earthiness of the kale. Ingredients The Base Venison Sausage: 1 lb (bulk pancake breakfast sausage or Farmstyle sausage). Sweet Potatoes: 2 medium (peeled and diced into ½-inch cubes). Kale: 1 bunch or 3–4 cups (stems removed and leaves chopped)