Venison Stuffed Sweet Peppers - Recipe

By Liz Adams, Huntress View team member

Ingredients

-1 pound ground venison

-1/2 cup Italian style bread crumbs
-1/4 cup milk 
-1/2 teaspoon salt
-1/2 teaspoon Worcester sauce 
-1/4 teaspoon pepper
-1/4 cup finely chopped onion 
- I used egg whites instead of an actual egg but If you want to use an egg you only need 1 if you want to use egg whites then it will be 3 tablespoons to equal 1 egg 

add Garlic to taste

-2 cups parmesan cheese (or to taste if you like more.)

-5-6 Peppers

Directions

-Preheat oven to 400 degrees

-Mix all ingredients except for the peppers together in a bowl

-Peppers:

-Cut the tithe tops off of the peppers and take all seeds out. 

-Fill peppers with meat (can overflow out of meat because it will shrink in as it bakes)

-Bake until meat is thoroughly cooked through. 

I topped mine with tomato sauce and cheese!

Spaghetti Squash with Venison Meatballs - Recipe

By Liz Adams, Huntress View team member

Ingredients

-Spaghetti Squash

For Meatballs:

-1 pound ground venison
-1/2 cup Italian style bread crumbs
-1/4 cup milk 
-1/2 teaspoon salt
-1/2 teaspoon Worcester sauce 
-1/4 teaspoon pepper
-1/4 cup finely chopped onion 
-1 egg*

(*I used egg whites instead of an actual egg but If you want to use an egg you only need 1 if you want to use egg whites then it will be 3 tablespoons to equal 1 egg)

Directions

For Squash:

-Cut squash in half

-Take a spoon and deseed 

-Put cut side down into a baking dish and add a little bit of water to the pan. 
-Place in oven and cook for 30 minutes. If you want it to be a little softer instead of el dente cook for 45 minutes.

For Meatballs:

-Mix all ingredients together in a bowl. 

-In a baking dish put aluminum foil sprayed with cooking spray down and place meatballs about 1 inch apart. 

-Place in oven and bake for 20 minutes. Depending on how large you make the meatballs you may have to cook them a little longer. 

-Top off with pasta sauce and favorite cheese. 

Persimmon Bread Recipe

Photo courtesy of Daily Dish

Most know that deer love to eat persimmons, but have you ever tried one? If you've ever tried one before they are ripe you probably think cooking anything with persimmons sounds like a bad idea. But once they turn ripe they are sweet and are great to use for pies, breads, cakes and cookies. Once they turn a purple/gray color and get soft they are ready for picking (Usually after the first couple of frosts). 

This recipe is my pumpkin bread recipe, but I swapped the 15 oz can pumpkin for 15 oz of persimmon pulp. To me, ripe persimmons taste very similar and have the same consistency as a pumpkin. To get the pulp you will want to smash the persimmons into a bowl through a cone shaped collander, this way you don't get the skins or seeds in the pulp. We picked these and after smashing all of them through the collander we probably have about 4-5 cups of persimmon pulp. I put the pulp into zip-loc baggies, about 2 cups per baggie, and store them in the freezer until ready to use for cooking.

INGREDIENTS

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/2 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2/3 cup water
• 15 oz persimmon pulp

DIRECTIONS

• Preheat oven to 350 degrees. Grease 2 loaf pans. 
• In an extra large mixing bowl, beat sugar and oil with electric mixer on medium speed. Add eggs & beat well; set sugar mixture aside
• In a large bowl, combine flour, baking soda, salt, cinnamon & nutmeg. Alternately add flour mixture & the water to sugar mixture, beating on low after each addition until just combined. 
• Beat in the persimmon pulp. 
• Spoon batter into pans
• Bake 55-65 minutes or until a toothpick comes out clean
• Cool in pan on wire rack for 10 minutes. Wrap & store overnight before slicing (The recipe calls for this, but I never do this. I absolutely love warm bread right out of the oven!)

-Andrea Haas