This recipe is a great way to switch things up with your ground venison and impress guests with a fancy-looking dish. Venison-stuffed poblano peppers allow you to use your ground venison in something besides chili and burgers. Don't be intimidated by the fancy appearance, as the recipe is easy to make. Give it a try and enjoy something new with your ground venison. Ingredients  - 1 pound of ground elk, deer, or pronghorn - 1 onion (chopped) - 1 tsp of Mexican oregano  - 2 tsp of garlic ...

There’s nothing quite like enjoying a refreshing bowl of Red Snapper Ceviche on a hot summer day in Texas. With its bright and zesty flavors, it's the perfect dish to cool you down and satisfy your hunger. The key to making a delicious ceviche is to use the freshest ingredients possible. 1 lb fresh Red Snapper filets (about two medium-sized filets or one large filet) 1-1/2 cups lime juice (about 10-12 small limes) 1/2 large red onion, finely chopped 2 serrano peppers, minced 2 medium ...

Grapevine, Texas - The Texas Backcountry Hunters & Anglers chapter held a public land clean-up day on March 11th at Lake Grapevine Wildlife Management Unit (WMA) with nineteen volunteers. Austin Lindsey and Bryce Hamilton, leaders for the North Texas BHA Region, led the clean-up with U.S. Army Core of Engineers (USACE) and Texas Bowhunter members.  Created in 1952, Lake Grapevine is located on Denton Creek, a tributary of the Trinity River in Tarrant and Denton Counties. The area is a go-to ...

If you need a family-friendly recipe, here’s a dish that your kids will devour, and you’ll enjoy without much hassle in the kitchen.  Venison Quesadillas  Ingredients  - two tablespoons of olive oil  - one yellow onion chopped - one bell pepper (red, yellow, or green) chopped (or two to three jalapeños) - 2 cups of shredded cheese (Mexican blend) - two deer steaks -  8-10 flour tortillas  - fajita seasoning  Instructions  Heat a cast iron or nonstick pan over medium heat and add enough ...

This is one of my favorite midweek recipes for ground venison because I can whip it up quickly and it makes enough for leftovers that just get better with time.  Lean venison is preferred, but if you do have fat mixed into your ground, just drain the excess once you have browned the meat.  This works with ground deer, antelope, elk or whatever lean ground meat you have available. Ingredients 1 lb lean ground venison (I have used 1.5 lbs in this recipe as well) 1 can of Ranch Style Beans 1 ...