Recipe

Venison Popovers Recipe

	Meals4abby / All my dishes 1 year ago This is a great way to use up that ground venison. I love serving this at parties, especially around the holidays. Even those that "don't like venison" like this! Prep:40m Cook:25m Servings:16	Meals4abby
	venison appetizer

Does this look good? Yeah! / Nope

Fans

chefelaine

maywest

trigger

angelinaw

frodo

jimrug1

Ingredients

4 bacon slices, chopped

1 Tbls. extra virgin olive oil

1 large onion, finely chopped

1 large garlic clove, finely chopped

1/2 Tbls rosemary, chopped

1 Tbl. thyme, chopped

1-1/2 pounds ground venison

1 green bell pepper, cut into small dice

1/2 cup cherry tomatoes, quartered

1 Tbls. flour

1/4 cup chicken stock

Salt and fresh ground pepper

3/4 cup Asiago cheese, grated and divided

3/4 cup provolone cheese, grated and divided

2 canisters refrigerated biscuits (I recommend Grands)

2 mini muffin tins

Directions

Preheat a large, nonstick skillet over med. heat. Add the bacon and cook till golden brown. Remove to a platter using a slotted spoon and reserve, leaving the fat drippings in the skillet.

Preheat another skillet over med heat with the olive oil. Add the onion and garlic to the skillet and cook until soft and caramel in color about 10 minutes. Season with rosemary, thyme, salt and freshly ground pepper.

While the onions are caramelizing, add the ground venison to the skillet the bacon was cooked in and cook until brown over med-high heat. If you need to add more fat to the pan, add some olive oil. While the meat is browning break it up into small very small pieces. After the meat is browned, season with salt and freshly ground black pepper. Next, place the meat on the same platter as the bacon and set aside.

Once the onion and garlic are nice and caramel in color, add the pepper, tomatoes, salt and ground pepper. Cook until the peppers are soft about 5 minutes.

After the onion, pepper and tomato mixture has softened, add in the reserved bacon and venison. Sprinkle the mixture with flour then add the stock. Let the mixture cook for about 3 minutes to thicken up the gravy a bit. Remove from heat and fold in 1/4 cup of Asiago cheese and 1/4 cup provolone.

Remove the biscuits from the canister and slice each of them down the middle, making each into 2 biscuits. Repeat this using all of the biscuits, you should have 32 in all.

Line the muffin tins with 1 biscuit per muffin cup so it makes a little bowl then fill them with about 2 tablespoons of filling. Sprinkle the remaining asiago and provolone cheese on top of each popover. Bake at 350 degrees for 20-25 minutes until puffed and golden brown.

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Comments

chefelaine 1 year ago said:
I love venison. This is a must-keep, and thanks for sharing! HIGH FIVE! :+D

jimrug1 1 year ago said:
Yes!!!!!!!! I agree with Elaine. This is a must do. It sounds wonderful. Saving to try this weekend. Thanks Meals...........;-)~~ Jim

frodo 1 year ago said:
I love your recipe a must keep fo sure
5 pts

trigger 1 year ago said:
Perfect timing Nicki Venison is available during this season. I will have a chance to make this wonderful Cheese Popovers with Venison filling.
Saved and printed
Five forks

angelinaw 10 months, 2 weeks ago said:
Yummy! I was looking for something to do with my ground venison and magically this recipe appeared! The recipe sounds fantastic and is a definite departure from my normal venison recipes. Thanks and high-five!

mbalmr 10 months ago said:
How in the world I managed to miss this group is beyond me. I cook with a LOT of venison and pheasant, as I am married to Jeremiah Johnson. Thank you so much, everyone!!!!

My next project is to figure out what to do with a chuker. What IS a chuker?? (I know it's a bird.)

maywest 9 months, 3 weeks ago said:
Wow this sounds like a really great way for me to use some venison. I dont get it that often but once a year i get michigan deer and it is so much better than our florida deers.I have a popover pan i dont get to use that often so thanks for giving me a chance.

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Alterations

meals4abby 1 year ago said:
Venison is the star of the show here but for those of you who don't have access or simply don't like venison, try it with any lean, ground meat that you like!!

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