Deer, Lamb, Rabbit, Veal, Venison
Copied Deer, Lamb, Rabbit, Veal, Venison
Scroll Down!! The recipes follow the last listing! Scroll down!!
*Photo is available in the photo files.
Kitchen Fact: The safe internal temperature for cooked lamb is 145° Fahrenheit.
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
Converted weight and temperature:
1.2 kilos Result: 2.6455 pounds
170c (338°F)
****
YOU WILL FIND:
Authentic Greek Lamb Stew, By: Souvlaki Maria, February 15, 2019
Curried Leg of Lamb*, By: Morten Thomassen, August 21, 2015
Deer*, By: Michele Austin, April 18, 2016
Italian Venison, By: Danielle Prohaska, March 8, 2015
Italian Venison, By: Betty Link Jordan, December 27, 2014
Lamb & Onions*, By: Ken Kovack, February 23, 2015
Lamb & Rice Greek Style*, By: Diane Lombardo, September 8, 2014
Lamb Chops with Betty Crocker Scalloped Potatoes*, By: Cathy Giovanine
Lamb Roast*, By: Wendy Metelerkamp, August 25, 2015
Leg of Lamb in the Slow Cooker with Garlic & Rosemary, By: Gael O'Brien
Loin Lamb Chops with Baby Carrots, Potatoes & Onions*, By: Linda LeClair, August 23, 2015
One Pot Rack of Lamb with Green Beans & Shallots*, By: Brian M Almashie
Pre Marinated Butterfied Lamb*, By: Suzanne Webster, September 28, 2016
Rabbit*, By: Tanya Harkper, May 10, 2016
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roasted Potatoes*, By: Brian M Almashie, May 31, 2015
Roast Lamb Gyros*, By: Brooke Dibley, January 11, 2016
Rolled Breast of Lamb with Root Vegetables*, By: Hazel Dacombe, September 24, 2014
Veal Cutlets* (Pork Cutlets or Boneless Chicken Breast), By: Lou-Anne Potter
Venison*, By: Tim Peterson, September 8, 2014
Venison Roast, (Slow Cook), By: Beth Stern
Authentic Greek Lamb Stew, By: Souvlaki Maria, February 15, 2019
Please note that when I cook for my restaurant everything is by sight or pincer of this and that. Therefore, use spices and herbs to your liking.
This recipe is based on 4 people:
2 lamb necks
2 lamb shanks - (preferably fresh Colorado or domestic lamb. If you can’t find use New Zealand frozen)
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can any bean, your preference
1 cup barley (in the bag), soaked in 1 cup water till ready to use
2 cups cut carrots (peeled and washed)
2 cups cut celery (washed)
2 cups diced brown onions
6 cleaned garlic cloves coarsely cut
2 cups shredded green cabbage (washed)
2 or 3 leeks (cut green part from white and soak to clean off dirt; thinly slice leeks)
3 or 4 small zucchinis - cut ends off and slice zucchini in 1 in pieces (washed not peeled)
3 or “small" Yukon Gold potatoes (washed, but not peeled)
Note: you can add or omit any vegetables to your preference.
About 6 bay leaves
2 tablespoon fresh basil
1 tsp. salt
1 tsp. black pepper
Process:
1.Wash necks and shanks in cold water.
2. Turn your Ninja to Slow Cook HIGH.
3. Pour 3 cups water and add clean lamb. (Keep an eye on the liquid to always have 2-3 cups liquid during slow cook). (Check the water level after 1½ hours).
4. Allow to cook approximately 3 hours. During the first hour spoon off any foam from meat
5. Make sure there is only about 2-3 cups water liquid in the Ninja pot.
6. Add stewed tomatoes, onion, leek, garlic, bay leaf, basil, salt, pepper and barley. Turn your Ninja to Slow Cook Low for 1½ hours.
Add the beans, carrots, celery, green cabbage, zucchini and potatoes. Stir well.
8. Cover. Return to Slow Cook High for 45 minutes or until all vegetables are tender.
If you have questions, please do ask.
****
Curried Leg of Lamb*, By: Morten Thomassen, August 21, 2015
1) Cut the leg of lamb down to size with a hacksaw, if necessary.
2) In the Ninja, combine about a cupful of freshly prepared curry powder (*) with just enough oil to not leave any of the powder dry.
3) On "Stove Top High" setting, sweat three chopped onions in the oil and curry powder mixture until translucent.
4) Add the leg of lamb, turning it regularly to brown while stirring the onions around the lamb to avoid burning.
5) Add your chopped go-to vegetables, (bell pepper, carrot, or even diced potato) around the lamb. I had four large carrots, but would normally use peppers too.
6) Scatter about a cupful of red lentils over the vegetables, distributed as thinly as possible (these will thicken the curry)
7) Add several cloves of garlic (chopped), and ½ cup ginger (grated).
8) If you like that sort of thing, add creamed coconut (I used a block of about 100g - sorry to be all metric here) 100g = 3.5 ounces
9) Pour over two cans (400g) of chopped tomatoes (making sure that no lentils are left above liquid level). 400g= 14.5 oz
10) Pop as many balls of frozen spinach on top as will still fit and not make the thing overflow.
11) Leave to cook on "Slow Cook Low" for as long as you can (at least eight hours).
12) Add salt to taste towards the end of the cooking time where flavors have had a chance to blend well.
(*) curry powder
50% cumin seeds
25% coriander seeds
remaining 25%, equal parts cloves, cardamom, fenugreek seeds
If your family can handle the heat, add chilies to taste.
Toast in a dry saucepan until fragrant, grind to a fine powder.
****
Deer*, By: Michele Austin, April 18, 2016
Ingredients:
3-4 lbs. deer, thawed – (I chose what we call scraps)
12 oz can beer
3-4 sprigs of fresh rosemary
3 Tbs. garlic powder
3 tsp onion powder
2 tsp ground ginger
Salt & pepper, to taste
¼ cup Worcestershire sauce
Big dollop of honey
Directions:
Add the meat to the Ninja pot. Season and top with rosemary. Turn the Ninja to Stove Top High. Cook for 30 minutes; then turn down to Slow Cook High for 2 hours or until meat is fall apart tender.
When done, remove and shred. (I use a KitchenAid mixer to shred). Add BBQ sauce or serve as a main dish.
****
Italian Venison, By: Danielle Prohaska, March 8, 2015
Ingredients:
2 venison roasts
1 can Dr pepper soda
Onion
1 cup Italian salad dressing
1 to 2 packets dry Italian dressing or ranch
Directions:
Add all ingredients, except the 2 dry packets of dressing. Turn to Slow Cook High and cook for 4 hours. Reduce heat to Slow Cook Low for 2 hours. Take out the meat and sauce. Shred meat. Return meat to Ninja and sprinkle in the 2 packets and stir in a little of the cooked sauce. Turn to Buffet/Warm setting to hold. It was wonderful and so tender! Of course you can also use beef.
****
Italian Venison, By: Betty Link Jordan, December 27, 2014
Ingredients:
3 or 4 lbs. Venison
1 can beef broth
2 packets Italian beef seasoning
½ to 1 cup water
One whole jar pepperoncinis
Directions:
Mix seasoning liquids and pepperoncinis with its juices. Let the roast marinade in a sealable bag or seal tight bowl. Refrigerate for a few hours. Add the venison to your Ninja and pour mixture over. Turn to Slow Cook Low. This is best started the night before. I started it at about 10pm and let it cook until about noon or one o’clock the next day. It was fall apart yummy. I took the roast out shredded it and poured some of the sauce over it. It was oh, so yummy. No gamey flavor at all.
****
Lamb & Onions*, By: Ken Kovack, February 23, 2015
Check out the little garlic chopper wheel. Another can't live without gadget.
Ingredients:
2 pieces lamb shoulder
1 or 2 onions, sliced
4 cloves garlic, chopped
1 can chicken broth
Salt and pepper to taste
2 Tbs. butter
1 Tbs. olive oil
Flour to coat
Directions:
Season lamb with salt and pepper, lightly flour. Add butter and olive oil to your Ninja. Brown lamb on Stove Top High. Add the onions, garlic and chicken broth. Turn to Slow Cook Low for 4 hours or until tender.
Serve over wide egg noodles
****
Lamb & Rice Greek Style*, By: Diane Lombardo, September 8, 2014
I've been making this for years in a Dutch oven in my oven but thought I'd give it a try in the Ninja. I won't make it any other way now! The meat was very moist and tender since I put my lamb shanks on the rack and steam baked it. I used a jarred sauce, Prego, and enough water to make up the 4 cups needed for steam bake. About half way through I added another cup of water. The lamb drippings changes the flavor of the "spaghetti" sauce.
****
Lamb Chops with Betty Crocker Scalloped Potatoes*, By: Cathy Giovanine
This turned out really good and very easy. I have 2 Ninja’s.
For the scalloped potatoes just use the box kind I used Betty Crocker. Follow the directions for Stove Top method.
For the lamb chops
2 or 3 shoulder chops
Salt and pepper
¼ cup brown sugar
2 or 3 pineapple slices. I used more as I love pineapple
Preheat oven setting for 10 minutes at 375°
Place chops in cooking pot, add pineapple and some pineapple juice
Cook 40 minutes. You can use some of the juice to baste the chops.
****
Lamb Roast*, By: Wendy Metelerkamp, August 25, 2015
Ingredients: (amounts were not given – use according to your family and taste)
Lamb
olive oil
onion
mushrooms
½ cup tomato sauce
Worcestershire sauce
5 tablespoons peach chutney
Salt & black pepper
curry
2 teaspoons sugar
carrots
potatoes
beef stock cornflower - to thicken
Directions:
Cut and brown the lamb in olive oil, using Stove Top High. Sauté onions and mushrooms together with meat. Add the sauce: tomato sauce, Worcestershire sauce, peach chutney, salt, black pepper, curry and sugar. Cook until the sauce thickens. Add the carrots, potatoes and beef stock to cover all ingredients. Turn your Ninja to Slow Cook High for 4 hours. Add cornflower to thicken the sauce. It was served with Turkish bread.
****
Leg of Lamb in the Slow Cooker with Garlic and Rosemary, By: Gael O'Brien
Ingredients:
olive oil, for cooking
1 bone-in leg of lamb
4-5 medium Desiree potatoes, chopped into chunks, or about the same quantity of small new potatoes
1 head garlic, peeled
salt
a few sprigs of rosemary
about a wineglass full of red wine (or stock)
Directions:
1. Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some color. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.
2. Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.
Serves 6-10.
****
Loin Lamb Chops with Baby Carrots, Potatoes & Onions*, By: Linda LeClair, August 23, 2015
Ingredients:
Loin lamb chops – portions for your family
Onion, potatoes, carrots, quartered – potions for your family
Seasonings to taste
Directions:
On Stove Top High, sauté the onions potatoes and carrots in the pot with a little bit of butter. Remove. Add the lamb to the Ninja and brown. Remove the lamb to the multipurpose pan and place the vegetables. Add 3 cups of liquid to the pot. Place your rack and the multipurpose pan. Turn your Ninja to the Oven setting of 350° for 35 minutes. Place the lid. It came out great.
****
One Pot Rack of Lamb with Green Beans and Shallots*, By: Brian M Almashie
This is a tasty and easy dish to make for Easter dinner.
1 rack of lamb ($13 from Costco)
Seasoning of your choice (I used a Tandoori spice packet for an Indian flavor)
1 Large Shallot
2 Cloves Garlic
Green Beans
Salt & Pepper to taste
Dry lamb, cover with olive oil and seasoning (your choice). Just salt and pepper works or do rosemary, thyme and pepper.
Marinate seasoned lamb in fridge for 6 hours or better yet overnight. Take out of fridge 1 hour before cooking. It cooks best at room temperature.
Turn Ninja to Stove Top High
Sear lamb in a mixture of olive oil and butter and turn until brown on all sides. I use a grill press for even searing. A brick wrapped in foil also works.
Remove the lamb and add garlic and shallots (and more butter and olive oil if needed). Cook until they are golden brown. Add any seasoning you want.
Add cleaned green beans and sauté for a few minutes. Insert roasting rack and fill pan with water and/or stock and/or wine. Fill pan so liquid is just BELOW the roasting rack. Remove roasting rack and add beans so they are covered in the stock or liquid. Insert roasting rack and place the rack of lamb in top of it.
Set Ninja to Oven 400°
Steam bake at 400° until done. About 25 minutes or so until lamb reaches a safe 145° degrees.
Turn Ninja to Buffet
Remove the rack of lamb, wrap it in foil and let it rest for 10 minutes. Drain green beans once the lamb is ready to eat (they will stay warm on the buffet setting).
Slice and serve the lamb on top of beans served with mint sauce or Dijon mustard.
**Added comments By: Brian M Almashie - It was done (just a tiny bit pink) I may lower the temp to 350° next time because the Ninja cooks so hot. I was too lazy to use a meat thermometer but I will next time.
****
Pre Marinated Butterfied Lamb*, By: Suzanne Webster, September 28, 2016
Turn the Ninja to Stove Top High to heat. Once hot, sear lamb on both sides. When brown, turn to the Oven setting of 170c (338°F) for 25 minutes. Rest. The temperature was inbetween medium to well, so less time for medium or rare.
Suzanne Webster – lives in South Penrith, NSW, Australia
Kitchen Fact: The safe internal temperature for cooked lamb is 145° Fahrenheit.
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
Converted weight and temperature:
1.2 kilos Result: 2.6455 pounds
170c (338°F)
****
Rabbit*, By: Tanya Harkper, May 10, 2016
Thaw rabbit if frozen - (three rabbits fit in the Ninja)
Ingredients:
4-5 lb rabbit
(If desired 3 celery sticks cut up)
1 onion – cut up
2 cups of baby carrots
8-10 whole red baby potatoes (or small bag)
8 to 10 cups of chicken broth
Add season salt of your choice
½ tsp pepper
1 tsp thyme
1 Tbs. basil
2 tsp parsley
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook High for 5-6 hours. Remove and debone the rabbit. Return to the pot and set to the Buffet setting to keep warm.
****
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Main Course - Rack of lamb with potatoes & onions based on a recipe by Brian M Almashie.
Ingredients:
1 rack of lamb
salt & pepper - to taste
2 Tbs. butter
2 Tbs. olive oil
garlic & rosemary – to taste
2 large whole onions
1½ cups beef stock
3-4 potatoes
garlic, thyme, olive oil, salt & pepper – for potatoes
Pyramid mat – trimmed to fit
Directions:
1- Season Rack of Lamb with salt & pepper.
2- Turn the Ninja to Stove Top High.
3- Add butter, olive oil, garlic and rosemary to your Ninja pot & sear lamb on all sides. (I needed to sear my lamb longer as well as trim the fat more).
4- Sear the onions until brown on both sides.
5- Add the beef stock to the pot. (A combination of beef stock and wine was used in this recipe).
6- Place the trimmed Pyramid Mat on ½ of the bottom of the pot & add the seasoned potatoes on top of mat.
7- Place the Rack of Lamb meat side down on top. Place the lid.
8- Turn Ninja to Bake/Oven, with a temperature of 400°F and leave for 30 Minutes (or until lamb is done - 135-145°F).
*Next time I would roast for about 20 minutes as the lamb was perfect (130°F) when first removed from the pot but cooked more than I would like while resting.
9- Check and add more beef stock if needed while lamb is baking, or onions might burn.
10- Remove lamb and cover in foil.
11- Check potatoes and leave in if they need more time while the lamb is resting in foil.
****
Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roasted Potatoes*, By: Brian M Almashie, May 31, 2015
ONE POT Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roast Potatoes
Season Rack of Lamb with Salt and Pepper and Let Rest
Turn Ninja on to Stove Top High
Add butter, olive oil, garlic and rosemary to the pot.
Sear the lamb on all sides and remove - Make sure you sear it really good.
Sear 2 large whole trimmed onions until brown on both sides.
Add 1-1½ cups beef stock to the pot.
Place Trimmed Pyramid Mat on ½ of the Bottom of the Pot (See Pic).
Add baby potatoes on top of the mat. (Season with garlic, thyme, olive oil, salt and pepper).
Place rack of lamb meat side down on top of the onions.
Add carrots on top of rib portion.
Turn Ninja to the Oven setting of 400°F and leave for 30 minutes (or until lamb is done - 135-145°F)
Check and add more beef stock if needed while Lamb is baking or the onions might burn.
Remove carrots and lamb. Cover in foil. (Season carrots if desired - I used butter and chili jelly).
Check potatoes and leave in if they need more time while the lamb is resting in foil. (I leave the potatoes and onions in for 15 minutes longer while the lamb rests. I turn the onions over when I remove the carrots and lamb).
Serve with mint sauce or use the drippings from the pan.
Variation: If you like more of a 'roast effect' skip the stock and put the onions on a mat or folded piece of foil or they will burn on the bottom. Lamb cooks fast in the Ninja because it runs hot so don't overcook it. Also be sure to get a good sear on the lamb so the fat renders down.
****
Roast Lamb Gyros*, By: Brooke Dibley, January 11, 2016
Ingredients:
Couscous:
½ red onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
½ cup of dry couscous
1 cup of stock - you choice
½ cup water (use if needed)
1 tsp butter
1 tsp oil
Gyros:
Pita breads or flat breads
dry coleslaw
¼ cup of Greek yogurt
1 Tbs. mint sauce
Left over roast lamb cup into strips
Seasoning of choice
Feta cheese, cubed
Directions:
On Stove Top Low melt the butter and add oil. Fry the onions, bell pepper and garlic until onions are translucent.
Add the couscous and stir, toasting for about 3 minutes. Take the pot out of the cooker so the water you add later doesn't boil away. Turn the Ninja off.
Put the lamb on the roasting rack and season as you wish.
Place the pot back in the cooker. Add in the stock and then quickly place the rack into the pot and cover. Turn the Ninja to the Oven setting of 300°F, for 5 minutes.
While it’s cooking put the pitas in the toaster. Stir the yogurt, mint sauce and feta through the coleslaw.
Once the 5 minutes are up, check to see if the couscous is done or if it needs more water. If so, add half a cup more water and turn the Ninja to Stove Top Low to allow it to boil away.
While it boils build your gyros by stuffing the pitas with the coleslaw and lamb. Serve with the cooked couscous.
****
Rolled Breast of Lamb with Root Vegetables*, By: Hazel Dacombe, September 24, 2014
Ingredients:
rolled breast of lamb
carrots, sweet potato, onions, swede, and leeks; roughly cut
2 lamb stock cubes
3 cups boiling water
Directions:
Turn your Ninja to Stove Top High and sear the rolled breast of lamb. Add roughly chopped vegetables to the base of the pan. Dissolve the stock cubes in boiling water, and pour over the vegetables. Put the lamb, on the rack, into the Ninja pot. You are cooking with Steam Roasting (at temperature 160 ° (UK), or 325° (US) for 1 hour and 30 minutes. Add more water as necessary. Use a temperature probe when cooked, to a temperature of 190°f. Thickly slice the lamb and serve on top of the vegetables. The lamb was beautifully tender and I made some mint gravy to serve with it..
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Veal Cutlets* (Pork Cutlets or Boneless Chicken Breast), By: Lou-Anne Potter
Ingredients:
2 thinly sliced veal cutlets
Milk
Flour and fresh garlic
Egg
Breadcrumb/parmesan mix
Your favorite cheese
Pasta
Spaghetti sauce of your choice
Shredded cheese
Directions:
I did was ask my butcher for 2 thinly sliced veal cutlets. I brought them home and used a filet knife to make a slice through them. I soaked them in milk overnight. I prepared a random mix of flour and fresh garlic. First dip in the milk, and then dip them in the flour/garlic mix, then into an egg wash and into a breadcrumb/parmesan mix. Set your Ninja on Stove Top High. Stuff the cut you made with the filet knife with ham and a slice of your favorite cheese, (I used Havarti). Sear well on both sides. Turn to Slow Cook Low for 1 hour. Remove cutlets from Ninja and prepare pasta as per Ninja suggestions. 5 minutes prior to pasta being done add sauce to heat through. Place cutlets (on rack) over pasta & top with a bit of sauce and cheese, (I used Tex-Mex). They melted in your mouth! This can also be prepared using pork cutlets or boneless chicken breast. I’m working on Shrimp Alfredo for the weekend!
** Added comments** by: Betty Link Jordan - question here - but why is it that veal recipes always say soak in milk? I haven't made veal often but I think every recipe says that. Anyone know? Is it for tenderizing?
Charlotte Cicchelli - soaking in milk overnight is supposed to make them more tender and moist.
Iris Barker Cowl - I soak chicken in buttermilk. It makes a HUGE difference! I think milk tenderizes and removes any 'gamey' taste. I do it, because my mother and grandmother did it that way.
****
Veal Steaks, Carmelized Onions, Sauteed Mushrooms and Spinach*, By: Johnetta Owens, February 28, 2015
Ingredients:
Veal steaks
1 large onion, sliced
Mushrooms, sliced
Spinach, bag
1 tsp olive oil
2 tsp butter
Pinch of Salt, Pepper and Sugar
Garlic, diced
Directions:
Turn your Ninja to Stove Top Medium. Heat 1 tsp butter and olive oil. Add salt, pepper and sugar and caramelize the onions. Cook until desired tenderness and look is achieved.
Remove onions from pan and set aside. Add garlic, cook until a golden brown. Add mushrooms and cook for about 2 minutes. Next add spinach and cook until tender.
Remove from pot and set aside.
Add a tsp of butter. When melted and brown, add veal. Cook to the desired doneness. (Medium rare is about 4-5 minutes per side.)
Top veal with vegetable mixture and serve.
*I marinated the Veal overnight* - I used salt, pepper, Rosemary, Marjoram and Worcester shire sauce. I don’t really have any measurements.
**Added comment by: Aurelia Dougan McCollom – I suggest placing the vegetables in a microwave safe bowl and place on low setting in the microwave to keep warm while fixing the veal.
****
Venison*, By: Tim Peterson, September 8, 2014
Venison -onions-minced garlic n brown gravy.... Mmmm will serve over white rice when it’s done.
Seared all cut up meat in a little olive oil on Stove Top High. Add your favorite spices, garlic and sliced onions. Switch to Slow Cook High. Add your gravy, either packet or jar and stir. (I stirred every time I needed a beer!!! Lol cooking for like 2-3 hrs gravy will thicken and meat will be tender as can be...
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Venison Roast, (Slow Cook), By: Beth Stern
For all my deer hunting friends out there...this one’s for you!
Ingredients:
1 can whole berry cranberries
1 can double strength beef broth
5 teaspoons horseradish or more if you want to kick it up a notch
½ tsp ground cinnamon
salt & pepper to taste
Directions:
Mix broth, cranberries, horseradish & cinnamon in sauce pan. Stir and bring to a boil stirring often. Pour over roast in the Ninja pot and cook on Slow cook Low for 6-8 hours. That's it. Best venison roast I've tasted and my mom's been cooking it forever-she uses my recipe now...LOL! Works well with beef roast too. I got this out of a game recipe book. Try it you'll like it:)
****
Scroll Down!! The recipes follow the last listing! Scroll down!!
*Photo is available in the photo files.
Kitchen Fact: The safe internal temperature for cooked lamb is 145° Fahrenheit.
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
Converted weight and temperature:
1.2 kilos Result: 2.6455 pounds
170c (338°F)
****
YOU WILL FIND:
Authentic Greek Lamb Stew, By: Souvlaki Maria, February 15, 2019
Curried Leg of Lamb*, By: Morten Thomassen, August 21, 2015
Deer*, By: Michele Austin, April 18, 2016
Italian Venison, By: Danielle Prohaska, March 8, 2015
Italian Venison, By: Betty Link Jordan, December 27, 2014
Lamb & Onions*, By: Ken Kovack, February 23, 2015
Lamb & Rice Greek Style*, By: Diane Lombardo, September 8, 2014
Lamb Chops with Betty Crocker Scalloped Potatoes*, By: Cathy Giovanine
Lamb Roast*, By: Wendy Metelerkamp, August 25, 2015
Leg of Lamb in the Slow Cooker with Garlic & Rosemary, By: Gael O'Brien
Loin Lamb Chops with Baby Carrots, Potatoes & Onions*, By: Linda LeClair, August 23, 2015
One Pot Rack of Lamb with Green Beans & Shallots*, By: Brian M Almashie
Pre Marinated Butterfied Lamb*, By: Suzanne Webster, September 28, 2016
Rabbit*, By: Tanya Harkper, May 10, 2016
Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roasted Potatoes*, By: Brian M Almashie, May 31, 2015
Roast Lamb Gyros*, By: Brooke Dibley, January 11, 2016
Rolled Breast of Lamb with Root Vegetables*, By: Hazel Dacombe, September 24, 2014
Veal Cutlets* (Pork Cutlets or Boneless Chicken Breast), By: Lou-Anne Potter
Venison*, By: Tim Peterson, September 8, 2014
Venison Roast, (Slow Cook), By: Beth Stern
Authentic Greek Lamb Stew, By: Souvlaki Maria, February 15, 2019
Please note that when I cook for my restaurant everything is by sight or pincer of this and that. Therefore, use spices and herbs to your liking.
This recipe is based on 4 people:
2 lamb necks
2 lamb shanks - (preferably fresh Colorado or domestic lamb. If you can’t find use New Zealand frozen)
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can any bean, your preference
1 cup barley (in the bag), soaked in 1 cup water till ready to use
2 cups cut carrots (peeled and washed)
2 cups cut celery (washed)
2 cups diced brown onions
6 cleaned garlic cloves coarsely cut
2 cups shredded green cabbage (washed)
2 or 3 leeks (cut green part from white and soak to clean off dirt; thinly slice leeks)
3 or 4 small zucchinis - cut ends off and slice zucchini in 1 in pieces (washed not peeled)
3 or “small" Yukon Gold potatoes (washed, but not peeled)
Note: you can add or omit any vegetables to your preference.
About 6 bay leaves
2 tablespoon fresh basil
1 tsp. salt
1 tsp. black pepper
Process:
1.Wash necks and shanks in cold water.
2. Turn your Ninja to Slow Cook HIGH.
3. Pour 3 cups water and add clean lamb. (Keep an eye on the liquid to always have 2-3 cups liquid during slow cook). (Check the water level after 1½ hours).
4. Allow to cook approximately 3 hours. During the first hour spoon off any foam from meat
5. Make sure there is only about 2-3 cups water liquid in the Ninja pot.
6. Add stewed tomatoes, onion, leek, garlic, bay leaf, basil, salt, pepper and barley. Turn your Ninja to Slow Cook Low for 1½ hours.
Add the beans, carrots, celery, green cabbage, zucchini and potatoes. Stir well.
8. Cover. Return to Slow Cook High for 45 minutes or until all vegetables are tender.
If you have questions, please do ask.
****
Curried Leg of Lamb*, By: Morten Thomassen, August 21, 2015
1) Cut the leg of lamb down to size with a hacksaw, if necessary.
2) In the Ninja, combine about a cupful of freshly prepared curry powder (*) with just enough oil to not leave any of the powder dry.
3) On "Stove Top High" setting, sweat three chopped onions in the oil and curry powder mixture until translucent.
4) Add the leg of lamb, turning it regularly to brown while stirring the onions around the lamb to avoid burning.
5) Add your chopped go-to vegetables, (bell pepper, carrot, or even diced potato) around the lamb. I had four large carrots, but would normally use peppers too.
6) Scatter about a cupful of red lentils over the vegetables, distributed as thinly as possible (these will thicken the curry)
7) Add several cloves of garlic (chopped), and ½ cup ginger (grated).
8) If you like that sort of thing, add creamed coconut (I used a block of about 100g - sorry to be all metric here) 100g = 3.5 ounces
9) Pour over two cans (400g) of chopped tomatoes (making sure that no lentils are left above liquid level). 400g= 14.5 oz
10) Pop as many balls of frozen spinach on top as will still fit and not make the thing overflow.
11) Leave to cook on "Slow Cook Low" for as long as you can (at least eight hours).
12) Add salt to taste towards the end of the cooking time where flavors have had a chance to blend well.
(*) curry powder
50% cumin seeds
25% coriander seeds
remaining 25%, equal parts cloves, cardamom, fenugreek seeds
If your family can handle the heat, add chilies to taste.
Toast in a dry saucepan until fragrant, grind to a fine powder.
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Deer*, By: Michele Austin, April 18, 2016
Ingredients:
3-4 lbs. deer, thawed – (I chose what we call scraps)
12 oz can beer
3-4 sprigs of fresh rosemary
3 Tbs. garlic powder
3 tsp onion powder
2 tsp ground ginger
Salt & pepper, to taste
¼ cup Worcestershire sauce
Big dollop of honey
Directions:
Add the meat to the Ninja pot. Season and top with rosemary. Turn the Ninja to Stove Top High. Cook for 30 minutes; then turn down to Slow Cook High for 2 hours or until meat is fall apart tender.
When done, remove and shred. (I use a KitchenAid mixer to shred). Add BBQ sauce or serve as a main dish.
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Italian Venison, By: Danielle Prohaska, March 8, 2015
Ingredients:
2 venison roasts
1 can Dr pepper soda
Onion
1 cup Italian salad dressing
1 to 2 packets dry Italian dressing or ranch
Directions:
Add all ingredients, except the 2 dry packets of dressing. Turn to Slow Cook High and cook for 4 hours. Reduce heat to Slow Cook Low for 2 hours. Take out the meat and sauce. Shred meat. Return meat to Ninja and sprinkle in the 2 packets and stir in a little of the cooked sauce. Turn to Buffet/Warm setting to hold. It was wonderful and so tender! Of course you can also use beef.
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Italian Venison, By: Betty Link Jordan, December 27, 2014
Ingredients:
3 or 4 lbs. Venison
1 can beef broth
2 packets Italian beef seasoning
½ to 1 cup water
One whole jar pepperoncinis
Directions:
Mix seasoning liquids and pepperoncinis with its juices. Let the roast marinade in a sealable bag or seal tight bowl. Refrigerate for a few hours. Add the venison to your Ninja and pour mixture over. Turn to Slow Cook Low. This is best started the night before. I started it at about 10pm and let it cook until about noon or one o’clock the next day. It was fall apart yummy. I took the roast out shredded it and poured some of the sauce over it. It was oh, so yummy. No gamey flavor at all.
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Lamb & Onions*, By: Ken Kovack, February 23, 2015
Check out the little garlic chopper wheel. Another can't live without gadget.
Ingredients:
2 pieces lamb shoulder
1 or 2 onions, sliced
4 cloves garlic, chopped
1 can chicken broth
Salt and pepper to taste
2 Tbs. butter
1 Tbs. olive oil
Flour to coat
Directions:
Season lamb with salt and pepper, lightly flour. Add butter and olive oil to your Ninja. Brown lamb on Stove Top High. Add the onions, garlic and chicken broth. Turn to Slow Cook Low for 4 hours or until tender.
Serve over wide egg noodles
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Lamb & Rice Greek Style*, By: Diane Lombardo, September 8, 2014
I've been making this for years in a Dutch oven in my oven but thought I'd give it a try in the Ninja. I won't make it any other way now! The meat was very moist and tender since I put my lamb shanks on the rack and steam baked it. I used a jarred sauce, Prego, and enough water to make up the 4 cups needed for steam bake. About half way through I added another cup of water. The lamb drippings changes the flavor of the "spaghetti" sauce.
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Lamb Chops with Betty Crocker Scalloped Potatoes*, By: Cathy Giovanine
This turned out really good and very easy. I have 2 Ninja’s.
For the scalloped potatoes just use the box kind I used Betty Crocker. Follow the directions for Stove Top method.
For the lamb chops
2 or 3 shoulder chops
Salt and pepper
¼ cup brown sugar
2 or 3 pineapple slices. I used more as I love pineapple
Preheat oven setting for 10 minutes at 375°
Place chops in cooking pot, add pineapple and some pineapple juice
Cook 40 minutes. You can use some of the juice to baste the chops.
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Lamb Roast*, By: Wendy Metelerkamp, August 25, 2015
Ingredients: (amounts were not given – use according to your family and taste)
Lamb
olive oil
onion
mushrooms
½ cup tomato sauce
Worcestershire sauce
5 tablespoons peach chutney
Salt & black pepper
curry
2 teaspoons sugar
carrots
potatoes
beef stock cornflower - to thicken
Directions:
Cut and brown the lamb in olive oil, using Stove Top High. Sauté onions and mushrooms together with meat. Add the sauce: tomato sauce, Worcestershire sauce, peach chutney, salt, black pepper, curry and sugar. Cook until the sauce thickens. Add the carrots, potatoes and beef stock to cover all ingredients. Turn your Ninja to Slow Cook High for 4 hours. Add cornflower to thicken the sauce. It was served with Turkish bread.
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Leg of Lamb in the Slow Cooker with Garlic and Rosemary, By: Gael O'Brien
Ingredients:
olive oil, for cooking
1 bone-in leg of lamb
4-5 medium Desiree potatoes, chopped into chunks, or about the same quantity of small new potatoes
1 head garlic, peeled
salt
a few sprigs of rosemary
about a wineglass full of red wine (or stock)
Directions:
1. Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some color. Meanwhile, toss all the potatoes and about half the garlic cloves into the bottom of your slow cooker.
2. Put the lamb on top of the potatoes, squish a few more cloves of garlic and rub it over the surface, then sprinkle with salt. Toss in a few sprigs of rosemary and pour some wine in around the potatoes, cover (if the bone sticks out, cover the lid with foil to seal in the heat) and cook on low for 6-8 hours. Carve the lamb and serve with the potatoes, finished with a squeeze of lemon, if you like.
Serves 6-10.
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Loin Lamb Chops with Baby Carrots, Potatoes & Onions*, By: Linda LeClair, August 23, 2015
Ingredients:
Loin lamb chops – portions for your family
Onion, potatoes, carrots, quartered – potions for your family
Seasonings to taste
Directions:
On Stove Top High, sauté the onions potatoes and carrots in the pot with a little bit of butter. Remove. Add the lamb to the Ninja and brown. Remove the lamb to the multipurpose pan and place the vegetables. Add 3 cups of liquid to the pot. Place your rack and the multipurpose pan. Turn your Ninja to the Oven setting of 350° for 35 minutes. Place the lid. It came out great.
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One Pot Rack of Lamb with Green Beans and Shallots*, By: Brian M Almashie
This is a tasty and easy dish to make for Easter dinner.
1 rack of lamb ($13 from Costco)
Seasoning of your choice (I used a Tandoori spice packet for an Indian flavor)
1 Large Shallot
2 Cloves Garlic
Green Beans
Salt & Pepper to taste
Dry lamb, cover with olive oil and seasoning (your choice). Just salt and pepper works or do rosemary, thyme and pepper.
Marinate seasoned lamb in fridge for 6 hours or better yet overnight. Take out of fridge 1 hour before cooking. It cooks best at room temperature.
Turn Ninja to Stove Top High
Sear lamb in a mixture of olive oil and butter and turn until brown on all sides. I use a grill press for even searing. A brick wrapped in foil also works.
Remove the lamb and add garlic and shallots (and more butter and olive oil if needed). Cook until they are golden brown. Add any seasoning you want.
Add cleaned green beans and sauté for a few minutes. Insert roasting rack and fill pan with water and/or stock and/or wine. Fill pan so liquid is just BELOW the roasting rack. Remove roasting rack and add beans so they are covered in the stock or liquid. Insert roasting rack and place the rack of lamb in top of it.
Set Ninja to Oven 400°
Steam bake at 400° until done. About 25 minutes or so until lamb reaches a safe 145° degrees.
Turn Ninja to Buffet
Remove the rack of lamb, wrap it in foil and let it rest for 10 minutes. Drain green beans once the lamb is ready to eat (they will stay warm on the buffet setting).
Slice and serve the lamb on top of beans served with mint sauce or Dijon mustard.
**Added comments By: Brian M Almashie - It was done (just a tiny bit pink) I may lower the temp to 350° next time because the Ninja cooks so hot. I was too lazy to use a meat thermometer but I will next time.
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Pre Marinated Butterfied Lamb*, By: Suzanne Webster, September 28, 2016
Turn the Ninja to Stove Top High to heat. Once hot, sear lamb on both sides. When brown, turn to the Oven setting of 170c (338°F) for 25 minutes. Rest. The temperature was inbetween medium to well, so less time for medium or rare.
Suzanne Webster – lives in South Penrith, NSW, Australia
Kitchen Fact: The safe internal temperature for cooked lamb is 145° Fahrenheit.
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
Converted weight and temperature:
1.2 kilos Result: 2.6455 pounds
170c (338°F)
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Rabbit*, By: Tanya Harkper, May 10, 2016
Thaw rabbit if frozen - (three rabbits fit in the Ninja)
Ingredients:
4-5 lb rabbit
(If desired 3 celery sticks cut up)
1 onion – cut up
2 cups of baby carrots
8-10 whole red baby potatoes (or small bag)
8 to 10 cups of chicken broth
Add season salt of your choice
½ tsp pepper
1 tsp thyme
1 Tbs. basil
2 tsp parsley
Directions:
Add all of the ingredients to the Ninja pot. Turn to Slow Cook High for 5-6 hours. Remove and debone the rabbit. Return to the pot and set to the Buffet setting to keep warm.
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Rack of Lamb with Potatoes & Onions*, By: Patti Cobbs, July 6, 2019
Main Course - Rack of lamb with potatoes & onions based on a recipe by Brian M Almashie.
Ingredients:
1 rack of lamb
salt & pepper - to taste
2 Tbs. butter
2 Tbs. olive oil
garlic & rosemary – to taste
2 large whole onions
1½ cups beef stock
3-4 potatoes
garlic, thyme, olive oil, salt & pepper – for potatoes
Pyramid mat – trimmed to fit
Directions:
1- Season Rack of Lamb with salt & pepper.
2- Turn the Ninja to Stove Top High.
3- Add butter, olive oil, garlic and rosemary to your Ninja pot & sear lamb on all sides. (I needed to sear my lamb longer as well as trim the fat more).
4- Sear the onions until brown on both sides.
5- Add the beef stock to the pot. (A combination of beef stock and wine was used in this recipe).
6- Place the trimmed Pyramid Mat on ½ of the bottom of the pot & add the seasoned potatoes on top of mat.
7- Place the Rack of Lamb meat side down on top. Place the lid.
8- Turn Ninja to Bake/Oven, with a temperature of 400°F and leave for 30 Minutes (or until lamb is done - 135-145°F).
*Next time I would roast for about 20 minutes as the lamb was perfect (130°F) when first removed from the pot but cooked more than I would like while resting.
9- Check and add more beef stock if needed while lamb is baking, or onions might burn.
10- Remove lamb and cover in foil.
11- Check potatoes and leave in if they need more time while the lamb is resting in foil.
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Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roasted Potatoes*, By: Brian M Almashie, May 31, 2015
ONE POT Rack of Lamb with 3 Sides: Baked Onions, Carrots and Roast Potatoes
Season Rack of Lamb with Salt and Pepper and Let Rest
Turn Ninja on to Stove Top High
Add butter, olive oil, garlic and rosemary to the pot.
Sear the lamb on all sides and remove - Make sure you sear it really good.
Sear 2 large whole trimmed onions until brown on both sides.
Add 1-1½ cups beef stock to the pot.
Place Trimmed Pyramid Mat on ½ of the Bottom of the Pot (See Pic).
Add baby potatoes on top of the mat. (Season with garlic, thyme, olive oil, salt and pepper).
Place rack of lamb meat side down on top of the onions.
Add carrots on top of rib portion.
Turn Ninja to the Oven setting of 400°F and leave for 30 minutes (or until lamb is done - 135-145°F)
Check and add more beef stock if needed while Lamb is baking or the onions might burn.
Remove carrots and lamb. Cover in foil. (Season carrots if desired - I used butter and chili jelly).
Check potatoes and leave in if they need more time while the lamb is resting in foil. (I leave the potatoes and onions in for 15 minutes longer while the lamb rests. I turn the onions over when I remove the carrots and lamb).
Serve with mint sauce or use the drippings from the pan.
Variation: If you like more of a 'roast effect' skip the stock and put the onions on a mat or folded piece of foil or they will burn on the bottom. Lamb cooks fast in the Ninja because it runs hot so don't overcook it. Also be sure to get a good sear on the lamb so the fat renders down.
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Roast Lamb Gyros*, By: Brooke Dibley, January 11, 2016
Ingredients:
Couscous:
½ red onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
½ cup of dry couscous
1 cup of stock - you choice
½ cup water (use if needed)
1 tsp butter
1 tsp oil
Gyros:
Pita breads or flat breads
dry coleslaw
¼ cup of Greek yogurt
1 Tbs. mint sauce
Left over roast lamb cup into strips
Seasoning of choice
Feta cheese, cubed
Directions:
On Stove Top Low melt the butter and add oil. Fry the onions, bell pepper and garlic until onions are translucent.
Add the couscous and stir, toasting for about 3 minutes. Take the pot out of the cooker so the water you add later doesn't boil away. Turn the Ninja off.
Put the lamb on the roasting rack and season as you wish.
Place the pot back in the cooker. Add in the stock and then quickly place the rack into the pot and cover. Turn the Ninja to the Oven setting of 300°F, for 5 minutes.
While it’s cooking put the pitas in the toaster. Stir the yogurt, mint sauce and feta through the coleslaw.
Once the 5 minutes are up, check to see if the couscous is done or if it needs more water. If so, add half a cup more water and turn the Ninja to Stove Top Low to allow it to boil away.
While it boils build your gyros by stuffing the pitas with the coleslaw and lamb. Serve with the cooked couscous.
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Rolled Breast of Lamb with Root Vegetables*, By: Hazel Dacombe, September 24, 2014
Ingredients:
rolled breast of lamb
carrots, sweet potato, onions, swede, and leeks; roughly cut
2 lamb stock cubes
3 cups boiling water
Directions:
Turn your Ninja to Stove Top High and sear the rolled breast of lamb. Add roughly chopped vegetables to the base of the pan. Dissolve the stock cubes in boiling water, and pour over the vegetables. Put the lamb, on the rack, into the Ninja pot. You are cooking with Steam Roasting (at temperature 160 ° (UK), or 325° (US) for 1 hour and 30 minutes. Add more water as necessary. Use a temperature probe when cooked, to a temperature of 190°f. Thickly slice the lamb and serve on top of the vegetables. The lamb was beautifully tender and I made some mint gravy to serve with it..
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Veal Cutlets* (Pork Cutlets or Boneless Chicken Breast), By: Lou-Anne Potter
Ingredients:
2 thinly sliced veal cutlets
Milk
Flour and fresh garlic
Egg
Breadcrumb/parmesan mix
Your favorite cheese
Pasta
Spaghetti sauce of your choice
Shredded cheese
Directions:
I did was ask my butcher for 2 thinly sliced veal cutlets. I brought them home and used a filet knife to make a slice through them. I soaked them in milk overnight. I prepared a random mix of flour and fresh garlic. First dip in the milk, and then dip them in the flour/garlic mix, then into an egg wash and into a breadcrumb/parmesan mix. Set your Ninja on Stove Top High. Stuff the cut you made with the filet knife with ham and a slice of your favorite cheese, (I used Havarti). Sear well on both sides. Turn to Slow Cook Low for 1 hour. Remove cutlets from Ninja and prepare pasta as per Ninja suggestions. 5 minutes prior to pasta being done add sauce to heat through. Place cutlets (on rack) over pasta & top with a bit of sauce and cheese, (I used Tex-Mex). They melted in your mouth! This can also be prepared using pork cutlets or boneless chicken breast. I’m working on Shrimp Alfredo for the weekend!
** Added comments** by: Betty Link Jordan - question here - but why is it that veal recipes always say soak in milk? I haven't made veal often but I think every recipe says that. Anyone know? Is it for tenderizing?
Charlotte Cicchelli - soaking in milk overnight is supposed to make them more tender and moist.
Iris Barker Cowl - I soak chicken in buttermilk. It makes a HUGE difference! I think milk tenderizes and removes any 'gamey' taste. I do it, because my mother and grandmother did it that way.
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Veal Steaks, Carmelized Onions, Sauteed Mushrooms and Spinach*, By: Johnetta Owens, February 28, 2015
Ingredients:
Veal steaks
1 large onion, sliced
Mushrooms, sliced
Spinach, bag
1 tsp olive oil
2 tsp butter
Pinch of Salt, Pepper and Sugar
Garlic, diced
Directions:
Turn your Ninja to Stove Top Medium. Heat 1 tsp butter and olive oil. Add salt, pepper and sugar and caramelize the onions. Cook until desired tenderness and look is achieved.
Remove onions from pan and set aside. Add garlic, cook until a golden brown. Add mushrooms and cook for about 2 minutes. Next add spinach and cook until tender.
Remove from pot and set aside.
Add a tsp of butter. When melted and brown, add veal. Cook to the desired doneness. (Medium rare is about 4-5 minutes per side.)
Top veal with vegetable mixture and serve.
*I marinated the Veal overnight* - I used salt, pepper, Rosemary, Marjoram and Worcester shire sauce. I don’t really have any measurements.
**Added comment by: Aurelia Dougan McCollom – I suggest placing the vegetables in a microwave safe bowl and place on low setting in the microwave to keep warm while fixing the veal.
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Venison*, By: Tim Peterson, September 8, 2014
Venison -onions-minced garlic n brown gravy.... Mmmm will serve over white rice when it’s done.
Seared all cut up meat in a little olive oil on Stove Top High. Add your favorite spices, garlic and sliced onions. Switch to Slow Cook High. Add your gravy, either packet or jar and stir. (I stirred every time I needed a beer!!! Lol cooking for like 2-3 hrs gravy will thicken and meat will be tender as can be...
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Venison Roast, (Slow Cook), By: Beth Stern
For all my deer hunting friends out there...this one’s for you!
Ingredients:
1 can whole berry cranberries
1 can double strength beef broth
5 teaspoons horseradish or more if you want to kick it up a notch
½ tsp ground cinnamon
salt & pepper to taste
Directions:
Mix broth, cranberries, horseradish & cinnamon in sauce pan. Stir and bring to a boil stirring often. Pour over roast in the Ninja pot and cook on Slow cook Low for 6-8 hours. That's it. Best venison roast I've tasted and my mom's been cooking it forever-she uses my recipe now...LOL! Works well with beef roast too. I got this out of a game recipe book. Try it you'll like it:)
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