Recipe - Stuffed Acorn Squash with Couscous & Mushrooms

Here is a new one I came up with last night to use up some of my CSA veggies. I might make a couple of tweaks next time, but they turned out really good, and once the squash is baked, they don't take long to throw together. (This makes extra filling, so you may want to add another squash or two into the recipe. Or you can just eat the leftover filling by itself, or in pita-pockets - it's yummy!)

Of course you could substitute ground beef for the venison (I just had ground venison on hand, and I like it better anyway), and other types of mushrooms. I think it would probably also be good with quinoa instead of the couscous. Feel free to experiment on your own of course!

Stuffed Acorn Squash with Couscous & Mushrooms (Serves 4)

Ingredients:
4 medium to large acorn squash, washed, cut in half lengthwise, with seeds removed
2TB extra-virgin olive oil
1 lb ground venison (or lean grass-fed ground beef)
6-8 medium to large shitake mushrooms, washed, stems removed
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 tsp salt
1/4 tsp ground black pepper
1 cup whole wheat couscous
Sour cream & cilantro (for garnish, if desired)

Directions: 
1. Bake squash at 350-degrees (F) about 45 minutes, or until fork-tender.

2. In the meantime, prepare veggies, and cook onion in 1 TB olive oil in large skillet over medium heat about 5 minutes. Add ground meat, breaking up well with a wooden spoon until crumbly. Cook and stir occasionally until browned.

 3. Meanwhile, clean and dice mushrooms.

4. Add garlic to meat, and stir, about 1-2 minutes. Add cumin, chili powder, oregano, thyme, and 1/2 tsp salt. Taste and adjust seasonings as desired. Remove meat from pan.

5. Add remaining TB olive oil to skillet. Add mushrooms and cover. Cook, stirring occasionally, about 10 minutes, until soft. Season with ground pepper and 1/2 tsp salt.

6. Meanwhile, heat 1 cup water to boiling in small sauce pan. Remove from heat and stir in couscous. Cover and let sit at least 5 minutes.

7. When squash is done, remove from oven, turn cut sides up, and let sit a few minutes.

8. Add meat to mushrooms, and stir well, over low heat, until hot. Turn off heat, and stir in couscous. Mix everything together well.

9. Fill each squash half with the meat mixture, pressing down well, and mounding it up in the middle.
10. Place tray back in oven, at 350-degrees, and cook about 10 minutes.
11. Serve hot, garnished with sour cream and cilantro, if desired.

Recipe - Venison Fajitas

Sorry for the lack of posts last week!  I was out of town, and had less time for blogging than I had expected.... But this week I'm back, and with a couple of tasty new recipes to share, so welcome back!

Here is a great one I came up with this week. I had some venison chops someone had given me, in the freezer, and was looking for a quick and easy summer meal that didn't require a lot of cooking. (The "chops" turned out to be little, incredibly tender medallions of red yumminess that practically fell apart while cutting - must have been a lazy deer!) You could easily substitute a tender cut of beef (or buffalo?) - fajita meat or a stir-fry cut would work well. And feel free to try other types of mushrooms as well, and other garnishes, if desired - be creative - have fun, and enjoy!

Image via WikipediaVenison Fajitas (Serves 3-4):

Ingredients:
1 lb venison chops (or tender cut of beef), thinly sliced
1/2 lb shitake mushrooms, washed, sliced, and stems removed
1 small onion, sliced thinly
2 cloves garlic, minced
Salt & fresh ground pepper, to taste
Dash of Worcestershire or soy sauce, to taste
2 TB olive oil
4 TB sour cream
4 TB chopped cilantro (optional)
6-8 large flour tortillas

Directions:

1. Heat 1 TB oil in large skillet or wok over medium heat until hot. Add shitake mushrooms and onions and stir well. Lower heat to medium low. Cover and let cook 5 minutes, stirring occasionally. 
2. Remove cover and increase heat to medium. Cook until liquid evaporates, stirring frequently. 
3. Add minced garlic and cook, stirring, about 1 minute.
4. Push vegetables to sides of pan, add 1 TB olive oil in center, and add meat to center of pan. Cook about 3 minutes, stirring frequently, until browned, but still pink in center. Turn off heat.
5. Add salt, pepper, and soy or Worcestershire sauce, and stir all well together.
6. Cook tortillas in toaster oven, or on a stove burner or low flame, until hot and flexible.
7. Spread meat and vegetables in center of each tortilla, and garnish with sour cream and cilantro if desired.
8. Serve with a large green salad for a light summer dinner, or tasty lunch.

My - mostly organic & locally raised - dinner - yum!

Venison Stew Recipe - Video

I know I just shared a great stew recipe, but the venison in my freezer inspired me to share another one that I found that looks good! I haven't actually made this one yet, but plan on trying it soon. Let me know what you think, and if you have other good venison recipes, I'd love to hear them!

Venison Stew Recipe
make note of a delicious venison crock-pot recipe that is a favorite around the Farmer household and at the "Kentucky Afield" television studio.



Other Venison Recipes: