How To Use All That Venison By Sharon Haskins
This chef-curated How To Use All That Venison By Sharon Haskins offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 35 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 385 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated How To Use All That Venison By Sharon Haskins offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic How To Use All That Venison By Sharon Haskins to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing How To Use All That Venison By Sharon Haskins, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 lb. venison steak
- 1 can mushrooms
- 1 qt. Mrs. Haskins' stewed tomatoes
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Dip venison steaks in flour seasoned with salt and pepperStep 2: Technique & Execution
Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sidesStep 3: Technique & Execution
Add 1 quart of stewed tomatoes and can of mushroomsStep 4: Technique & Execution
Turn low and simmer until venison is tender (1/2 to 1 hour)Step 5: Technique & Execution
Serve over rice or just eat! --VERY SPECIAL STEWED TOMATOES:-- 8 qt. ripe tomatoes (1 peck) 2 med. onions, chopped 4 stalks celery, chopped 2 med. green peppers, chopped Blanch and peel tomatoes; cut and squish until in small piecesStep 6: Technique & Execution
Add chopped veggies and simmer until veggies are tender, adding salt and pepper to tasteChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 385 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 17g | Wholesome dietary lipids for micronutrient absorption |
How To Use All That Venison By Sharon Haskins
This chef-curated How To Use All That Venison By Sharon Haskins offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Dip venison steaks in flour seasoned with salt and pepper
Technique & Execution: Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides
Technique & Execution: Add 1 quart of stewed tomatoes and can of mushrooms
Technique & Execution: Turn low and simmer until venison is tender (1/2 to 1 hour)
Technique & Execution: Serve over rice or just eat! --VERY SPECIAL STEWED TOMATOES:-- 8 qt. ripe tomatoes (1 peck) 2 med. onions, chopped 4 stalks celery, chopped 2 med. green peppers, chopped Blanch and peel tomatoes; cut and squish until in small pieces
Technique & Execution: Add chopped veggies and simmer until veggies are tender, adding salt and pepper to taste
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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