Venison Goulash

Hello all!
This dish a very popular dish however we mixed it up and used Venison.  You can use beef however so please keep that in mind.  Goulash is one of our favorite dishes.  It is very easy to make, it isn't expensive and its a hearty dish that is perfect for any time of year however the winter and cooler months are the best time!  Goulash is also one of those dishes that makes for great left overs.  We used venison to further our playlist however it does add a great and different flavor.  Venison is also a very lean meat.   Since deer eat in the wild there are no additives like some beef may have.  Be careful however some butchers add pork to the venison when grinding it to add some flavor so you are aware this could be.  Chef added a bit of pork to it just for that reason. Check out below and see how we made this wonderful meal!

Prep Time: 5 Minutes
Cook Time: 1 Hour
Total Time: Little over an Hour
Serves: 4-6

Ingredients: 2 Lbs Ground Venison 1/2 Lb of Ground pork added but not required. 2 Tablespoons Olive Oil 1 Onion Chopped 2 Carrots Chopped 2 Celery Stalks Chopped 4 Cloves Minced Garlic 3 Cups Water 30 Ounces Tomato Sauce 29 Ounces Diced Tomatoes (Can be seasoned) Pinch of dried Oregano 2 Dried Bay Leaves Pinch of Salt Pinch of Pepper Pinch of AP Rub. (All purpose Seasoning) Pinch of Cayenne Pepper 2 Cups Elbow Macaroni Pasta, Uncooked

Directions:
Make sure your Venison (Or beef) is thawed. 
We added some pork to our venison for flavor.
In a large cooking pot add a bit of oil and place the mean in the pan.  Cook on medium to High Heat
Use a chop and mix to slowly cook and brown the meat.
Add pinch of AP Rub and continue to cook
Add chopped celery, carrots, and onions.  Mix in and let cook.
Add Minced Garlic
Add salt and pepper
Add water and stir in
Add Tomato Sauce
Add Diced Tomatoes
Season with bay leaves and a pinch of Cayenne Pepper and Italian seasonings
Cover and bring the dish to a boil
Then lower the heat and let simmer for about 20 minutes
Add the Elbow Macaroni (uncooked)
Stir and continue to let cook for another  25 minutes with the lid on
Heat should be at medium
Stir the mixture every few minutes you will see it thicken up
After the Goulash is thick you can turn the heat off and serve up
Serve with bread and butter and garnish with parm cheeese.

Here it is!

This dish does take time to cook because there is a lot of simmering time however letting food simmer is simple.  All you do is check it and stir every so often.  The dish thickens up and you have this amazing hearty meal that you can eat the next day as well.  The mix of meat, vegetables and Pasta make such a favorable taste.  This is a hearty dish that has lots of healthy vitiamns and minerals that will keep your body fueled!  Below is the video on how we made it.  Check it out you will see how simple it is!

We want to thank everyone again for checking out this post and really hope you try this out.  This meal was very simple to make and can feed you and your family up fast!  This dish is great because you can make this on a weekend and still have leftovers for the next week!  We do hope you try this out.

Thank you all again and remember

Cooking should be FUN, have FUN doing it!

The Cooking Corner 

~Blog Team

Bison Burgers

Hello All!
     We have a special treat for you.  A Bison Burger, we wanted to try something new and share a different approach to a regular burger.  Bison is typically grass fed and has a lot fat count.  The meat is very red which is good.  With a smaller fat count however you do need to watch the burger more closely as it can dry out or burn easier.  It is a bit more expensive however depending on where you live but try something new chef says.

Serves: 4
Prep Time: 20 Minutes  *(Burgers can sit up to overnight in the fridge)
Cook Time: 5 Minutes
Total Time: 25 Minutes


Ingredients: 1 Lb Bison Ground Meat. (1/4 Lb per person) 1 Tomato 1 Onion 1 Package of Soft Rolls 1 Egg (to mix with meat before patties are formed) Salt Pepper Any other toppings. Ketchup Mustard Mayo Fires make the best side!

Directions:
Take out the bison meat and place it in a bowl.
Add one egg and mix well.
Form up 4 patties or use a patty maker.
Place back in the fridge for 10 Minutes, up to over night.
Always remove your burgers about 10 minutes before your grill them, let them warm up a bit.
Before you grill, cut up all your toppings and get everything ready, once the burgers are cooked you don't want to waste time.
Lightly Salt, Pepper and olive oil each side of the burgers and edges.
With your grill hot place the burgers on it.
*Note place burgers that are meant to be cooked more on your grill sooner.
Salt, Pepper and lightly oil your onion slices.
Place them on the grill as well.
Lightly oil the bottoms of the buns.
Place them on the grill.  (Sooner you do, more crispy the buns will be)
Flip your burgers after the 2 1/2-3 minute mark.
After about 3 minutes on each side brush some butter on the tops, let cook for 2 more minutes.
Flip, butter again and let cook longer for about 2 minutes.
Take off the buns and onions from the grill.
Place cheese on the burgers. (If you want it)
Place a bit of mayo on the bottom of the buns.
Add Lettuce, Tomato.
Place now the burger on the buns.
Now place the onion on the burger.
Serve up and let your friends and family add whatever else they want.

As you can see, this burger will go fast!

     We think you really will enjoy this meal and if you cook Bison or regular Beef feel free to use this style of how to grill it.  We think we will do a Beef Burger video still.  The burger had a great taste to it and the way Chef cooked and put it all together was amazing.  Pair this with some homemade french fries and you have a dish!  Check out the video below to see how Chef puts this all together!

     Thank you so much for checking our site out and we do hope you watched our video.  There are some great tips in the video as well as you get to see first hand how Chef makes it.  So try something new, try a Bison Burger!

Remember,

Cooking should be FUN, have FUN doing it!

The Cooking Corner

~Blog Team

Venison Chops

Hey all!

     We have a great new video from our Venison and Game section!  Venison Chops are also knows as the back straps of the deer.  They are some of the best cuts of meat as well as they are very high in protein.
     Venison has some very nice pieces of meat and they can all be very affordable.  The one downside is the cuts are smaller.  There are always trade offs.  If you do however get a hold of some chops then we really hope you try this meal!  We know not everyone likes venison however if you have never tried it we would suggest to!  It has a flavor like beef and can be mixed with many different other foods.  The ground beef can be used in so many different aspects and when mixed it taste just like beef.  The cost alone will save you so much, and most hunters will only charge you for processing because they hunt for themselves and enjoy it.  Something to look into!

This dish is Gluten Free however depending on what sides you pick be careful!  The couscous we would check per some may contain gluten.  Always be sure to check your sides.  However the meat and glaze are gluten free.


Ingredients:
Venison Chops. Back straps cut into smaller pieces ( 1 package usually contains 10 pieces)
3-4 Table Spoons of Butter
3 Ounces of White Wine
2 Table Spoons of Minced Garlic
Pinch of AP Rub. (Salt, Pepper, Garlic Powder)

Any two sides you would like!

Directions:
Remove venison chops from refrigerator and season lightly with salt, pepper and garlic powder.  (AP Rub) Leave on a plate while your pan heats up.
Heat a stainless steel frying pan over medium heat.
Add a small pad of butter and allow it to melt, evenly coating the surface of the pan.
Place venison chops in the pan, taking care not to crowd the pan or leave too much open space. 
Cook venison chops without moving, as this will disturb the formation of the caramelization.  About 1 or 2 minutes.  
Flip the chops over and repeat the process for the reverse side.
Place the chops aside and cover with aluminum foil for 10 minutes.  The chops will continue to cook slightly and the meat will relax from the shock of cooking, making it even more tender.
Deglaze the pan with a small amount of white wine and add the minced garlic. Cook briefly over low heat, taking care not to burn the garlic.
Add a small pad of butter to cream the sauce you've made and serve over the finished chops.

You can use any sides you wish and serve up hot!  We suggest a vegetable and something filling!

     We hope you liked this posting and be sure to check out the video below!  We will show you how we made this dish and how you can to!  Meals like this may not be the most popular and we know Venison is not served all over but we think its good to reach out to all who cook!  

     We do hope you enjoyed the video, again if you want to save money look into purchasing some venison or talking to someone who hunts if you do not.  We purchased an entire deer for processing and it was only $40.00.  We ended up getting a lot of meat a few boxes full and are still eating it.  Most venison can also be mixed with other spices or flavors if you want, the taste is really close to beef.  

Thanks so much for joining us again and stay tuned for more videos and post to come!

Remember,

Cooking should be FUN, have FUN doing it!

The Cooking Corner

~ Blog Team

BBQ Venison Meatballs Wrapped in Bacon

 Hello All and Happy Holidays!

      Yes this was created on Christmas Eve and we want to wish everyone a very happy and safe holiday!  If you celebrate Christmas we think you will enjoy this post, if you do not, we think you will enjoy it more!  So did everyone hear the big news!  Santa is NOT coming for Christmas!

     He stopped by the house and well now his deer are wrapped in Bacon and coated in a BBQ honey sauce...  Looks like everyone has been bad this year!  Well no need to panic everyone!  Well nobody reads or watches our show so were not worried.  However yes this is Venison, no Rain Deer were harmed in the filming of this post/show.  Today however we are showing you how to make a great easy and different style meat ball.  We are doing Venison Balls!  Easy and cheap, they are "under a buck".  We do think if you enjoy Venison you will enjoy this meal!

Note you can use only one pound of meat and cut the ingredients in half for a smaller sized amount.

Serves 15-20

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes

Ingredients:
2 Pounds of Venison ground meat
1/2 Cup Italian Style Bread Crumbs
1/4 Cup Milk
1 Egg
1 Table Spoon Chili Powder
2 Table Spoons Olive Oil
1 Table Spoon Garlic Powder
1 1/2 Table Spoons of Italian Seasoning.  You can make it with, dried Parsley, dried Basil, Dried Oregano, and dried Thyme.  about 1/2 teaspoon of each.
Pinch of Salt and Pepper
1/3 Cup of Parmesan Cheese
1 package of bacon.
BBQ Sauce- This is for the glaze so amounts depend on how many you make.
Honey- This is for the glaze so amounts depend on how many you make.

Directions:
Place the two pounds of meat in a large bowl.
Season with Salt, Pepper and Garlic Powder
In a medium bowl add the bread crumbs, milk, egg, Italian seasoning, olive oil and Parmesan cheese.
Mix all the ingredients well into a paste substance.
Add the paste to the meat and stir in very well.
Place tin foil down over a cooking sheet and spray with non stick solution
Heat your oven to  350 degrees Fahrenheit
Cut the bacon in half or thirds.
With a small or medium ice cream scoop, scoop the meat into a ball form and place it on the tin foil.
Repeat till the pan is covered.
Wrap a piece of bacon around the meat ball and put a tooth pick through it holding it together.
Once set place the tray in the oven and let cook at  350 degrees Fahrenheit for 20 minutes.
While cooking mix your BBQ Sauce and Honey.  In a small bowl add 3 parts BBQ to 1 Part honey.  How much is up to how many meat balls you are doing.  Don't stress on this part its just the glaze.
After 20 minutes remove and with a brush, brush on the glaze over all the meatballs, turning them and getting all of them covered.
Place back in the oven for 5 minutes.
Remove after 5 minutes and re-glaze again.
Place back in the oven for 5 more minutes.
Remove and plate.
Serve!

     You can either do small meatballs or make larger ones with a whole strip of bacon around each one.  This is really up to you!  We really hope you try this post out and yes you can use beef if you can not get Venison or do not like it.  If you are looking for Venison ideas we do hope you check this dish and others like it out!  Check out the video below to see how we make this dish as well!

     We do hope you enjoyed this post and video!  Venison is really a unique dish to bring to a party or get together.  Be sure to state it is Venison or people may get upset or even puke!  It happens we heard stories!  So just to warn you, warn others what they are eating!  However do try this out and you can always sub in or remove ingredients to make it something different.   We hope you enjoyed and stay tuned for next weeks video!


Remember,

Cooking should be FUN, so have FUN doing it!

The Cooking Corner
~Blog Team

Venison Steak with Pan Jus

     Hello all,

    With Thanksgiving just around the corner we thought we would give you a break and cook something new and exciting!  With your new Venison and Game playlist started we wanted to start you off with Venison Steaks!  We are cooking Venison Round Steaks today, a very lean meat and full of flavor without the fat content!

     Yes Venison is deer and lots may be turned off by this playlist or video but we also know there are a lot of people that depend on it to feed their families.  There are a lot of hunters that support their families this way and hunting is perfectly legal, and has been around since people have been eating meat.  There are a few family members of our team that hunt.  All follow safe guidelines and all use the meat when the hunt is over.  None of them just hunt for sport and leave the animal.  With a lot of people upset about hunters the team has a general feeling that if you hunt to feed others, yet enjoy the sport of it that isn't a big deal.  Hunting also allows the animal to be free in the wild.  Most will speak badly about hunters then go buy beef where the cow was raised and then killed with no chance of even escape.

     A few of the team members have been raised on Venison for since they were children.  Our very own chef comes from a line of hunters in his family.  However he doesn't currently hunt himself he gladly takes in the meat to feed his family, team and others.  He also knows how lean the meat is and how flavorful it can be.  Since Venison and Game animals live in the wild they don't need to be pumped with, well what ever people do to make animals that way.  There are no antibiotics as well in the animal so animals like deer are all natural.

     We really hope we get some good feed back about this play list and want to show you more meals you can prepare with all different animals we may have come along.

Serves:  4

Ingredients:
1 Package of Venison Round Steak.  Should contain about 4 pieces.
Pinch of Salt
Pinch of Pepper
Pinch of Garlic powder
1 Table spoon course seasoning.  (Like your basic Montreal steak seasoning)
1 Table spoon butter
1 Table spoon oil, per side of each steak.
1/4 Cup Beef Broth
1/4 Cup Red Wine
Few Leaves of Rosemary
Few Leaves of Thyme
Mashed Potatoes. Homemade or instant, we don't judge. (We can't, they were instant in the video!)

Directions:
Lightly season each side of the steaks with fine salt, pepper and garlic powder.
Let sit out for about 1/2 hour.
Then sprinkle the course rub on and pat in let sit another 10 minutes.
Drizzle about 1 tablespoon of canola oil over each side.
Heat your oven to  400 Degrees
Heat an oven safe pan up to high heat.
Heat up the butter.
Lay the Steaks on the pan and let cook for about 15 seconds, this will sear the meat and give that nice crust.
Flip and let sear on the other side again for 15 seconds.
Place the pan in the over for about 5-10 minutes, depending how cooked you like your steak.
Remove and place the meat on a plate to let rest.
Add the beef broth, wine and leaves to the drippings in your pan.
On medium heat let cook for about 5-10 minutes then turn off.
Cut the meat in thin strips and place over the mashed potatoes.
With a spoon drizzle the pan sauce lightly over the meat.
Lay a few pieces of Thyme leaves over top for garnish.
Serve hot and add a vegetable if you would like as a side.


     We think you will really enjoy this meal and one thing to remember, Venison is not very thick per how it is usually prepared so because the meet will be thinner the cook times are thinner.  If you were to have a 1.5 to 2 inch steak, the searing and cooking times would be very different.

     So if you like medium rare watch the meat carefully, and check it in the oven about 5 minutes in.  Also remember when the meat is resting on the side after you remove it, the temperature will rise and meat will cook some more.

     We really hope you enjoyed this post and the video is below so please check that out.  If you haven't subscribed yet please do!  Remember in life and in cooking always try new things!  You may really enjoy them.  Like chef said, Venison is very lean and a healthy substitute to other meats.  Also one thing he loved was he paid about $40 for the deer he received.  It was all packaged and processed and there was about 2 large boxes.  He said it was such a deal.  If you find a hunter that has extra or will only charge you for the processing of the meat, look into it!  The price is so much cheaper, and many hunters like to hunt anyway so they probably will only charge your for the processing.

  

     We do hope you enjoyed the video, and chef says please note, try Venison before you buy it!  This way you are not stuck with all that meat and nobody will eat it.  If you know someone who has it ask to try some.  See what you think before you invest!

     Please have a safe and Happy Thanksgiving, if you are not from the states please be thankful everyday.  We are blessed to have all we do and sometimes we want what others have but we need to remember how much we have in our own lives.  We here at The Cooking Corner are very thankful for all we have and for our amazing viewers!  YOU!  Thank you for watching our show, subscribing and helping us do what we love.   Showing you how to make very easy and amzing meals!

A VERY BIG THANK YOU TO YOU ALL!  

Remember,

Cooking should be FUN, have FUN doing it!

The Cooking Corner
~Blog Team