I was going to add “home killed” which is what Bob says when we can incorporate herbs and peppers from the garden with venison, hog, turkey, duck, or fish that he or Bobby brought home. But that just sounds too Silence of the Lambs. In truth, we don’t have much in the way of a garden, but what we have is flourishing. It’s a salsa garden with tomatoes and peppers (banana, serrano, bell and, I think, Anaheim) and miscellaneous herbs in the house and outside.
We planted the bell peppers last year. They didn’t do anything last summer except look decoratively green, but after the first of the year they started blooming up a storm and producing bell peppers like they were on steroids. (We have a natural garden so we used no steroids in the production of these peppers.) We had venison stuffed peppers last week and last night we had venison fajita taquitos.
I especially like it when we have a mixture of colors for the peppers.
We’ve fixed the venison stuffed peppers twice. Here’s my crock pot version using deer meat:
Venison stuffed bell peppers in a crock pot
- 2 pounds ground venison
- 1 pound Italian sausage (we used hot)
- 4 large bell peppers (6 medium)
- 1 large yellow onion, chopped
- 6 cloves of garlic, minced
- 6 ounce can of tomato paste
- 2 tablespoons fresh oregano (1 tablespoon dry)
- 2 tablespoons fresh basil (1 tablespoon dry)
- 1 tablespoon fresh parsley
- Salt and pepper to taste
Cut tops off peppers and seed. Combine meats with veggies and herbs; squish together with tomato paste until mixed. Salt and pepper to taste. Pour 1/2 c. of water into the bottom of the crock pot. Stuff peppers and set in crock pot; fill spaces between with the extra meat. Cover crock pot and cook on low heat for 8 hours.
My new (used) garlic press modelling next to the peppers and garlic
Night before last we had venison fajitas. There was a wealth of peppers to slice and cook with the venison steak.
Venison Fajita stuffed tortillas
- Bell peppers, sliced
- Red onion, sliced
- 4-5 pressed garlic
- 2 lbs. venison steak
- Cilantro
- Limes (4-5)
- Adobe chili
- Rotel-ly tomatoes
- Salt and pepper
- Grated cheese, chopped tomatoes and avocados, and sour cream
I rinsed the pieces of steak, rubbed them with adobe chili pepper, and bashed on them for a bit with the meat mallet. I put them in a plastic bag with the juice of 3 limes to tenderize while I sliced the veggies.
We softened the peppers, onions and garlic in the cast iron skillet with a little olive oil, taking them out of the pan and adding a little more oil to heat while we sliced the steak into fajita-esque pieces. After stir frying the meat, Bob dumped the peppers and company into the skillet along canned tomatoes. We covered the skillet and reduced the heat to lowlowlow for 20 minutes while I combined chopped tomatoes, onions, and avocado with minced cilantro and serrano pepper. I sprinkled the mix with lime and liberally dusted with garlic powder.
When we were ready to eat, we warmed tortillas, added the meat, and topped with avocado salsa, sour cream, and grated cheese. Happy tummy.
Home grown and home cooked (but killed out in the wild).
