2 Venison Recipes (Your Kids Will Actually Eat)

We promise: no meatloaf.

by
posted on August 16, 2022
istock-happy-kid-eating-dinner.jpg
It's the lament of parents everywhere: You slave for hours over a hot stove, only to have your kids turn their noses up at it. It's even tougher when the protein part of the meal comes from wild game, which, depending on what the critter's diet was like prior to being harvested, might be...well, gamy. Venison can be kind of an acquired taste, even for adults. So how do you ensure that your hard-earned venison winds up in your kids' bellies instead of the garbage? Well, try one of these two recipes and see!

1. Venison Pockets
Cheesy and easy to hold in your hands, venison pockets make for a great TV-time snack as well as a light meal.

Ingredients List:
  1. 1.5 pounds venison (preferably tenderloin)
  2. One package French's meat marinade
  3. 1 large onion cut into fine strips
  4. 1 yellow bell pepper cut into fine strips
  5. 1 red bell pepper cut into fine strips
  6. 1 package shredded Monterey Jack & Colby cheese
  7. 1 package pita bread
  8. mayonnaise to taste
  9. butter or cooking oil
  10. black pepper

Directions:
Fix marinade according to the package directions. Marinate meat for one hour. Let excess marinade drain from meat while you are cooking the vegetables. 

In a large skillet, melt the butter or cooking oil. Cook onion until tender. Set aside and let drain on a paper towel. Add more butter to the skillet if necessary, then cook peppers until tender. Set aside and let drain on a paper towel. Brown the venison, adding butter if necessary. Sprinkle with black pepper, then cook until done. Drain excess juices from the meat, then combine meat, peppers and onions together in the skillet and cook for a couple of minutes.

Open up pita bread (whole or in halves). Spread with mayonnaise. Stuff with desired amount of meat mixture and cheese. Place in oven, just long enough to melt cheese. Serve with chips.

2. Venison Chimichangas
This well-loved Tex-Mex classic lends itself beautifully to the rich taste of venison.

Ingredients List:
  1. 1 pound ground venison
  2. 1 medium onion, chopped
  3. 1 cup Pace picante sauce
  4. Salt and pepper to taste
  5. 2/3 cup Cheddar cheese, shredded
  6. 1 package egg roll wraps
  7. Oil

Directions:
Brown venison with onion, making sure you crumble until the texture is fine. Drain. Then add picante sauce, salt and pepper and simmer until juice is gone. Add cheese and stir until mixed well. Roll into egg roll wraps and fry until golden brown. Serve topped with more cheese, sour cream or a spoonful of guacamole. 

Latest

Kc Safe Reholster
Kc Safe Reholster

CCW Minute: How to Safely Reholster Your Handgun

How do you reconcile Rule #1 of gun safety with the need to reholster your defensive gun? Here's how!

Throwback Thursday: Texas Ranger's '73 Winchester

Hard times create strong men, and strong men needed strong firearms. This Texas ranger and his gun count among the strongest.

NRA, U.S. Hunters & Several U.S. Governors Celebrating National Wild Game Meat Donation Month

As we count our blessings this Thanksgiving, let us give thanks for the generosity of hunters, who continue to bless those less fortunate.

Support the NRA Youth Education Summit this Giving Tuesday

The NRA Y.E.S. scholarship fund helps to shape the next generation of leaders ... and offers an unforgettable expenses-paid experience for teens!

First Impressions: Savage Stance XR Micropistol

Accurate, comfortable to shoot, concealable and reliable ... that's the promise of Savage's latest line of handguns.

Ammo Awareness: .223 Wylde

Want to know the difference between cartridge, chambering and caliber? Dennis Bradley gets Wylde on a major rifle ammo question.

Interests



Get the best of NRA Family delivered to your inbox.