Jennifer Danella

One of my favorites! Venison Backstrap with a whiskey peopercorn sauce Ingredients 1 pound Venison Backstrap Salt & Black Pepper Whiskey Peppercorn Sauce 1 tablespoon Butter 1 small Shallot, Finely Diced 3 Garlic Cloves, Minced or Finely Diced ¼ cup Whiskey 1 tablespoon Crushed Peppercorns ½ cup Beef Broth ½ cup Heavy Cream 1 teaspoon Dijon Mustard For Serving French Fries, For Serving (Optional) Fresh Parsley, To Garnish (Optional) Recipe Directions 1. Remove your backstrap from the fridge and allow it to sit out at room temperature for 20-30 minutes. Trim the backstrap of any silver skin then pat dry using paper towels. Season well with salt and black pepper on both sides. 2. Preheat a cast iron skillet on your stove over medium high heat. Add a small amount of oil into your skillet. Once warmed, place the venison backstrap into the skillet. Allow the backstrap to sit undisturbed for 5 minutes prior to the first flip. Then sear on all remaining sides until cooked to your desired internal temperature. I like to cook until the internal temperature reaches 130-135 degrees. The exact cooking time will depend on how thick your backstrap is. Remove the backstrap to a plate and lightly tent with foil. 3. In the same skillet, reduce heat to medium. Add in butter and once it’s melted, add in shallots and cook until the shallots are soft, about 3 minutes. 4. Add in whiskey and stir until it's reduced by half. 5. Whisk in remaining ingredients and cook for just a few minutes until thickened. 6. After the venison has rested for 5 minutes, remove the foil and slice. Serve with whiskey peppercorn sauce drizzled over top, garnished with fresh parsley. #venison #wildgame

Venison Cowboy Casserole Ingredients 1 tablespoon Butter or Oil 1.5-2 pounds Ground Venison 1 Onion, Finely Diced 3 Garlic Cloves, Minced 1 Taco Seasoning Packet 1 (15 ounce) can Corn, Drained 1(15 ounce) can Beans (Pinto, Black or Chili Beans), Drained & Rinsed 1 (15 ounce) can Rotel, UnDrained Cornbread 1 (15 ounce) box Cornbread Mix 1 (15 ounce) can Creamed Corn ½ cup Sour Cream Optional Toppings Jalapenos Cilantro Recipe Directions 1. Prepare your pellet grills hopper with Bear Mountains Pellets. 2. Preheat your grill to 375 degrees. 3. While your oven is preheating, mix together the ingredients for the cornbread in a large bowl. Once well mixed, set aside. 4. Heat a large cast iron skillet over medium high heat. You can do this step on your grill or on your stovetop. Add oil and saute the onions for about 4-5 minutes. Add in ground venison and cook until just browned, but still slightly pink. Drain fat, if any, then mix in garlic and taco seasoning packet. Mix well and remove from heat. 5. Add corn, beans and rotel and mix well. Top with cornbread mixture and spread evenly. 6. Bake for 30 minutes, or until the cornbread is golden. Rotate on your grill as needed for even cooking. Serve with desired optional toppings. #Venison #WildGameRecipes

Bacon bourbon jam venison burgers - get the full recipe on my website jenndanella.com #Venison #Recipes #WildGameRecipes

Venison Beer Cheese Soup Ingredients 5 tablespoons Butter, Divided 1 pound Ground Venison 2 teaspoons Smoked Paprika 1 teaspoon Salt 1 teaspoon Dried Oregano 1 teaspoon Dried Thyme ½ teaspoon Black Pepper 1 Large Onion, Diced 2 Carrots, Diced 2 Celery Stalks, Diced 1.5 tablespoons Minced Garlic 5 tablespoons All Purpose Flour 1 (12 ounce) bottle Pilsner-Style Beer 2 cups Chicken Broth 2 cups Half and Half 1 tablespoon Dijon Mustard 2 teaspoons Worcestershire Sauce 2 ½ cups Shredded Sharp Cheddar Cheese To Garnish 4 Slices Thick Cut Bacon, Cooked and Chopped Diced Green Onions Additional Shredded Cheese Pretzels or Croutons Recipe Directions Melt one tablespoon of butter in a large heavy bottomed pot. Add in ground venison and cook until browned, breaking it up as it cooks, about 5-7 minutes. Season with salt, oregano, thyme, smoked paprika, and black pepper and mix well. Remove from pot. In the same pot add remaining butter. As it melts, add in onion, carrots and celery and cook until softened, about 6-8 minutes. Stir in garlic and cook until fragrant. Sprinkle flour over top and mix well until lightly browned, about 2 minutes. Stir in beer. Cook for another 2 minutes. Add back in the ground venison, broth, half and half, Dijon mustard, Worcestershire sauce. Bring to a boil. Once boiling, reduce the heat to simmer until thickened, 12-15 minutes. Slowly stir in shredded cheese and serve warm with garnishes of choice . #venison #wildgamerecipes

Pretty cool spot! Using @moultrieproducts edge cell camera #trailcamera #hunting #deerhunting

Episode 3: Sunday Dinners with Wild Game Full recipe for Venison Ragú on my website jenndanella.com #venison #wildgame #recipes #wildgamerecipes

Venison meatball sub eggrolls 🤤 you know the drill, the full recipe is on my website JennDanella.com #Venison #WildGameRecipes @DSG Outerwear

CanCooker Elk Stew… perfect for hunting camp! #WildGame #Recipes #Venison

Catching bass on a kids pole 😂

Venison Cheesesteak Pasta Ingredients 2 tablespoons Butter 1.5-2 pounds Ground Venison 1 teaspoon each Salt, Onion Powder, Garlic Powder, Dried Thyme ½ teaspoon Black Pepper 1 Large Yellow Onion, Thinly Sliced 2 Bell Peppers, Thinly Sliced 8 ounces Sliced Mushrooms (Baby Bella or Cremini) 1 pound Dried Pasta (or Penne, Rigatoni, Cavatappi, etc) 4-5 cups Beef Broth ½ cup Sour Cream ¼ cup Softened Cream Cheese 2 cups Shredded Mozzarella Cheese (or mix mozzarella and pepper jack for a little kick) 1 tablespoon Chopped Fresh Parsley, To Garnish Recipe Directions 1. Heat @cancooker over medium heat. Add butter and allow to melt. Once melted add in ground venison and cook until slightly browned but still pink. Add in seasonings and mix well. 2. Add in onion, bell peppers, and mushrooms. Cook for a few minutes until they begin to soften. 3. Add in pasta and beef broth. Start with 4 cups. Cover Cancooker with the lid and cook until the pasta is tender and the broth is absorbed, stirring often during the cooking process and adding additional broth as needed. 4. Mix in sour cream, cream cheese and shredded cheese and cook until the cheese is melted. Taste and add any additional salt and pepper if desired.