Lately, one pan meals have been making it into our dinner rotations on a weekly basis. They’re usually inspired by whatever we happen to have in the fridge or pantry and this venison mushroom quinoa skillet is no exception.
Beef or turkey would be an excellent substitute in this dish, but since we are fortunate to have venison on hand throughout the year, that’s what we tend to gravitate to it for many recipes that call for any kind of ground meat.
It took me awhile to develop an appreciation for the taste of venison. The flavor of the meat has a slight gamy-ness to it and requires careful consideration when working it into a recipe. I’ve found ingredients with deep, earthy profiles like mushrooms and kale lend themselves incredibly well to bolder flavor of venison.
Since quinoa is a quick cooking grain, it’s a natural go-to for fast weeknight suppers. I also like the nutty texture and flavor it gives the dish.
This whole meal comes together in half an hour and can be made in one pan. The meat gets a quick sear followed by the mushrooms, which cook down and meld with the natural flavor of the venison. Everything gets a light dusting of flour which, when mixed with the stock, creates a creamy sauce that binds everything together.
Once the flour cooks down and is incorporated with the rest of the ingredients, the quinoa can be added to the pan along with the cooking liquids. Everything lightly simmers for about 15 minutes then the lid gets removed to allow any excess liquid to cook down.
The kale takes a couple seconds so it can get cooked in the same pan once everything gets moved to a serving dish. A little bit of olive oil in the pan helps the kale soften nicely while a simple seasoning blend of salt, pepper, and crushed red pepper brings everything together.
Venison Mushroom Quinoa Skillet
For the venison mushroom quinoa skillet
- 1 Tbsp Olive Oil
- 1 Lb Ground Beef, Venison or Turkey
- 1 Package Mushrooms, sliced
- 1 Tsp Salt
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Thyme
- 1/2 Tsp Ground Black Pepper
- 1 Tbsp Flour
- 1 Cup Quinoa
- 3 Cups Beef Stock
- 1/2 Cup Parmesan
Heat the olive oil in a large skillet over medium heat. Add the ground meat, season with salt and pepper, and cook until browned. Add the mushrooms and allow them to cook down for 2-3 minutes before adding the salt, paprika, garlic powder, onion powder, thyme, and pepper. Sprinkle the meat and mushrooms with the flour and stir until the flour is incorporated.
Add the quinoa and stock. Once the mixture comes to a simmer, cover the pan and turn the heat to low. Cook for for 15 minutes. Remove the lid and continue to cook down any excess liquid. Stir in the parmesan and enjoy!
For the Kale
- 4-5 Kale Leaves with Stems Removed
- 1 Tsp Olive Oil
- Salt
- Chili Flakes
Add olive oil to a pan over medium high heat. Add the kale, salt and chili flakes and sauté until the kale is soft.
