Name: Venison Dip
Yield: 12 servings
Ingredients: 1 pound ground venison; 1/2 medium onion (minced); 1/4 teaspoon salt; 1/4 teaspoon pepper; 16 ounces can fat-free refried beans; 2 ounce can chopped green chilies; 1.5 cups grated reduced fat shredded cheddar cheese; 6 ounces mild salsa; 3 each green onions (chopped); 2.25 ounces sliced ripe olives (drained if needed)

Venison Dip

October 28, 2026 by dinnertonight

Venison Dip is a flavorful and delicious twist on a classic layer dip! Try out this protein packed snack with veggies and chips. Perfect for a fall or winter game day or party!

Venison Dip

Servings

12 servings

Servings

12 servings

Venison Dip

Servings

12 servings

Servings

12 servings

Ingredients

1 pound ground venison
1/2 medium onion minced
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces can fat-free refried beans
2 ounce can chopped green chilies
1.5 cups grated reduced fat shredded cheddar cheese
6 ounces mild salsa
3 each green onions chopped
2.25 ounces sliced ripe olives drained if needed

Servings: servings

Units:

Instructions

Heat onion and meat in non-stick pan until meat browns and onions are soft, add salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish.
Layer the meat over the beans.
Sprinkle chopped green chilies over the meat. Cover with grated cheese and salsa.
Bake at 400° F for 25 minutes. Remove from oven and sprinkle with chopped green onions and sliced ripe olives.
Serve with sides* of veggies and tortilla chips for dipping.

Recipe Notes

*Sides not included in nutritional analysis.

Venison Dip Nutrition Facts Serving size 1/4 cup (122g) 12 Amount per serving Calories 130 % Daily Value Total Fat 4 g 5 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 470 mg 20 % Total Carbohydrate 8 g 3 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 150 mg 10 % Iron 1.9 mg 10 % Potassium 280 mg 6 %

Hill Country Game Dry Rub

October 28, 2026 by dinnertonight

Dry rub for game from the Texas Hill Country! Use this on any wild game harvested for a unique taste of Texas.

Hill Country Game Dry Rub

Servings

6 servings

Servings

6 servings

Hill Country Game Dry Rub

Servings

6 servings

Servings

6 servings

Ingredients

1 teaspoon kosher salt
1 tablespoon peppercorns crushed
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 teaspoon juniper berries
1 bay leaf

Servings: servings

Units:

Instructions

Combine all ingredients and crush thoroughly in a mortar with a pestle or with a spice grinder.
Rub on meat at least 30 minutes prior to cooking to allow flavors to penetrate.
Entire rub recipe can be used for approximately 1.5-2 pounds of meat.

Recipe Notes

Hill Country Dry Rub

Nutrition Facts
Serving size 1 Tablespoon (6g)
6

Amount per serving
Calories 15

% Daily Value
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 320 mg 14 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 0 %
Total Sugars 0 g
Added Sugars 0 g 0 %
Protein 1 g

Vitamin D 0 mcg 0 %
Calcium 30 mg 2 %
Iron 0.4 mg 2 %
Potassium 20 mg 0 %

Vegetable-Stuffed Nilgai

January 6, 2017 by Dinner Tonight

Vegetable-Stuffed Nilgai

CourseMain Dish

Servings

Vegetable-Stuffed Nilgai

CourseMain Dish

Servings

Ingredients

3 lbs. nilgai ham or loin
1/4 cup black pepper
1 cup fresh herbs
1 Tbsp. cooking oil (coconut, vegetable, or olive)
1 red bell pepper diced
3 cups red onion diced
1 pint button mushrooms sliced
6 garlic gloves minced or pressed
20 oz. fresh spinach
3 sliced sprouted- grain bread chopped into crumbs

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 °F. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.

Recipe Notes

Nutrition facts per serving: 200 calories, 4g total fat, 2g saturated fat, 0g trans fat, 100g mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 29g protein, 100% vitamin A, 50% vitamin C, and 20% iron. Percent Daily Values are based on a 2,000- calorie diet.

Grilled Quail Salad

January 3, 2017 by Dinner Tonight

Grilled Quail Salad

CourseMain Dish

Servings

Grilled Quail Salad

CourseMain Dish

Servings

Ingredients

12 quail semi-boneless

For the marinade

1/2 cup red wine vinegar
3 Tbsp. Worcestershire sauce
1/4 cup olive oil
3 cloves garlic
1/4 cup fresh herbs (seasonal and available)

For the fresh salad

2 lbs. spring salad mix
10 oz. pickled cactus diced
2 ears roasted corn cut off the cob
1 pint cherry tomatoes sliced
1/2 cup sunflower seeds
2 avocados diced

For the dressing

1 Juice of 1 lime
3 Tbsp. olive oil

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.

Recipe Notes

Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.

Grilled Dove Breast

January 3, 2017 by Dinner Tonight

Know a dove hunter? Make this marinade for the delicious dove meat for this simple Grilled Dove Breast recipe. The perfect appetizer or topping for a salad!

Grilled Dove Breast

CourseAppetizers

Servings

Grilled Dove Breast

CourseAppetizers

Servings

Ingredients

24 dove breasts deboned

For the marinade

1/4 cup red wine vinegar
1/4 cup olive oil
1 clove garlic pressed
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. Combine all measured marinade ingredients in a large bowl. 2. Add dove breasts to the marinade; turn breasts to distribute marinade evenly. 3. Cover and marinate in the refrigerator for 2 hours. 4. Grill dove over a medium-high heat flame for 4-6 minutes. Serve on a bed of greens and dip in your favorite side sauce.

Recipe Notes

Nutritional facts per serving : 170 Calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 55mg sodium, 2g total carbohydrate,0g dietary fiber, 2g sugars, 14g protein, and 20% iron. Percent Daily Values are based on a 2,000 calorie diet.

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