Post by Karrie on Aug 30, 2006 19:50:52 GMT -5
I see that quite a few of you guys like wild game. I have A TON of recipes for all sorts of game...only problem most are not calorie friendly AT ALL. Here are two you guys might like:
Venison Tenderloins:
IT IS VERY IMPORTANT WITH THIS ONE THE VENISON MARINADE FOR 8 HRS OR OVERNIGHT!
3/4 cup reduced-sodium soy sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 TBSP ground mustard
1 TBSP coarsely ground pepper
1-1/2 tsp dried parsley flakes
2 garlic cloves, minced
8 venison fillets-4 ounces each
In a large resealable plastic bag combine the first nine ingredients; add the fillets. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Grill the fillets uncovered , over med-hot heat for 4 minutes on each side or until meat thermometer reads 160 degrees for medium or 170 degrees for well-done.
One fillet=179 calories, 6 g fat (1 g saturated), 96 mg cholesterol, 483 mg sodium. 2 g carbs, trace fiber, 27 g protein.
Wild Rice Venison Stew:
1/3 cup all purpose flour
1/2 tsp pepper
1-1/2lbs venison, cut into 1 inch cubes
2 TBSP canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 tsp beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 2 inch pieces
1/3 cup uncooked wild rice
In a large resealable plastic bag, combine the flour and pepper. Add the venison; shake to coat. In a dutch oven(large pot) brown the meat in oil. Add the water, broth and bouillon; bring to a boil. Reduce the heat; cover and simmer for1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until all veggies and rice are tender.
One cup=301 calories, 8 g fat (2 g saturated), 103 mg cholesterol, 362 mg sodium, 24 g carbs, 2 g fiber, 32 g protein.
Venison Tenderloins:
IT IS VERY IMPORTANT WITH THIS ONE THE VENISON MARINADE FOR 8 HRS OR OVERNIGHT!
3/4 cup reduced-sodium soy sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 TBSP ground mustard
1 TBSP coarsely ground pepper
1-1/2 tsp dried parsley flakes
2 garlic cloves, minced
8 venison fillets-4 ounces each
In a large resealable plastic bag combine the first nine ingredients; add the fillets. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Grill the fillets uncovered , over med-hot heat for 4 minutes on each side or until meat thermometer reads 160 degrees for medium or 170 degrees for well-done.
One fillet=179 calories, 6 g fat (1 g saturated), 96 mg cholesterol, 483 mg sodium. 2 g carbs, trace fiber, 27 g protein.
Wild Rice Venison Stew:
1/3 cup all purpose flour
1/2 tsp pepper
1-1/2lbs venison, cut into 1 inch cubes
2 TBSP canola oil
2-3/4 cups water
1 can (14-1/2 ounces) beef broth
1/2 tsp beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 2 inch pieces
1/3 cup uncooked wild rice
In a large resealable plastic bag, combine the flour and pepper. Add the venison; shake to coat. In a dutch oven(large pot) brown the meat in oil. Add the water, broth and bouillon; bring to a boil. Reduce the heat; cover and simmer for1-1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until all veggies and rice are tender.
One cup=301 calories, 8 g fat (2 g saturated), 103 mg cholesterol, 362 mg sodium, 24 g carbs, 2 g fiber, 32 g protein.