Cooking with Venison
With the acquisition of 19 Boynton Lane with the Nantucket Land Bank, Nantucket finally has a place to process venison. The Land Bank is accepting whole deer donations for MassWildlife’s Hunters Share the Harvest program, which donates ground venison to communities in need.
Venison is naturally leaner, higher in protein, and richer in flavor than beef. It can be used in your favorite ground beef recipes! For inspiration, please find a recipe below by Lauren K. Stein.
Easy Spiced Venison Over Rice
*Recipe and photo by Lauren K. Stein
Ingredients:
1 lb ground venison
1 medium onion, minced
6 garlic cloves, minced
2 plum tomatoes, minced
quarter red pepper, minced
about 1 tsp paprika, or to taste
about 1 tsp turmeric, or to taste
a couple pinches chili powder or red pepper flakes, or to taste
salt and pepper, to taste
fresh herbs and minced olives to garnish
Directions:
- In a pan, add 1-2 tablespoons oil and saute onion, garlic, tomato and red pepper for just a few minutes over medium heat.
- Add venison meat and break apart with a wooden spoon, cooking until browned and cooked through, mashing and breaking up the meat as it cooks.
- Add the paprika, turmeric, and chili powder and stir.
Serving options:
- Serve over rice and top with any fresh herbs on hand or minced olives.
- Serve over angu.
- Add some tomato sauce and serve over pasta.
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