Canned Venison with Baby Bella Mushroom Venison Pan Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG it was so yummy…. and quick! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!

Ingredients

• 1 quart jar Canned Venison
• 8 ounce Baby Bella Mushrooms, sliced
• 2 Shallots, minced (substitute 1/2 onion)
• 2 cups Venison Stock (substitute beef stock)
• 3 Tbs. Butter
• 3 Tbs. Grape Seed Oil (substitute canola oil)
• 2 Tbs. Cornstarch
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Pepper

Instructions

• Heat oil and butter in a large frying pan over medium-high heat.
• Add the shallot (or onion) and sauté 1 minute.
• Add the mushrooms and sauté 1 minute (don’t add salt yet).
• Add the garlic powder, and onion powder, pepper, and now add salt.
• Sauté another minute.
• Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
• Continue to stir while adding the stock.
• Bring the heat back to medium-high and stir while the gravy thickens.
• Add the canned venison, including liquid from the jar.
• Heat through and serve with sides of your choice.

BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks
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Serves 4
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BBQ canned venison makes quick work for a creamy, spicy, venison pasta dinner. For the BBQ venison recipe, see my previous blog post for BBQ Canned Venison. http://hehuntsshecooks.com/canning-game-meat/.

Ingredients

• **1 quart jar BBQ Canned Venison
• 2 tbs. Bobbie's BBQ Rub (or substitute your favorite cajun spice rub)
• Pinch of Cayenne Pepper
• 1 package Cream Cheese
• 12 oz. Penne Pasta
• 5 Red Bell Peppers
• 2 Shallots, minced
• 2 Spring Onions, cut into small rings, white and green parts
• 3/4 cup Heavy Cream
• 3/4 cup Parmesan Cheese, divided
• 2 Tbs. Butter
• 2 Tbs. Grape Seed Oil (substitute canola, or vegetable oil)

Instructions

• Smoke whole bell peppers for 1 hour in a smoker Or place peppers on a foil lined sheet and place in a 450 degree oven until the skins are charred (smoking is preferred, but do what you can).
• Then place the peppers in a paper bag until cool enough to handle (the steam created will help loosen the peels).
• Peel the skins, remove the stems and seeds and discard, and chop the peppers very finely, and set aside.
• While the peppers are smoking, prep the other ingredients.
• Mince the shallot, and set aside.
• Cut the spring onions into small rings and set aside.
• Boil the pasta in salted water and set aside.
• To a large sauté pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat.
• Add the shallot and sauté for 1 minute.
• Then add the chopped red peppers and sauté 1 minute.
• Add the cream cheese, heavy cream, bbq rub, cayenne pepper and half the parmesan cheese, and stir while the cream cheese melts.
• Drain the venison (discard the liquid, if you like) and add the venison to the red pepper cream sauce.
• Heat until bubbling.
• Add the spring onions.
• Serve the sauce over the pasta, and top with the remaining parmesan cheese.

Notes
**See BBQ Canned Venison for recipe: http://hehuntsshecooks.com/canning-game-meat/