Venison Tulips
Venison Tulips feature tender venison strips wrapped in mushroom caps, complemented by spinach, almonds, and savory seasonings, creating an elegant, hearty dish perfect for special occasions.
Ingredients
- 3 lb. venison ⓘ
- 2 (8 oz.) pkg. frozen chopped spinach ⓘ
- 0.25 lb. sliced fresh mushrooms ⓘ
- 6 jumbo mushroom caps ⓘ
- 1.5 c. olive oil ⓘ
- 1 c. real apple juice ⓘ
- 0.33 lb. bacon ⓘ
- 9 Tbsp. butter ⓘ
- 4 oz. slivered almonds ⓘ
- 0.75 c. chopped shallots or onion ⓘ
- 0.5 clove fresh garlic ⓘ
- 4 Tbsp. Worcestershire sauce ⓘ
- 3 Tbsp. rosemary leaves ⓘ
- 2 Tbsp. black pepper ⓘ
- 2 Tbsp. salt ⓘ
- 0.25 tsp. garlic powder ⓘ
Instructions
- Cut venison into 1/3-inch strips, about 6 to 7 inches long and an inch wide.
- Sauté shallots or onions in butter until translucent.
- Add garlic and cook briefly until fragrant.
- Stir in chopped spinach, sliced mushrooms, and slivered almonds; cook until spinach is wilted and mixture is heated through.
- Mix in apple juice, Worcestershire sauce, rosemary leaves, salt, pepper, and garlic powder; simmer until slightly thickened.
- Prepare mushroom caps by removing stems and cleaning them.
- Wrap venison strips around mushroom caps, securing with toothpicks if necessary.
- Wrap each venison-tulip bundle in a slice of bacon.
- Place wrapped tulips in a baking dish, brush with olive oil, and bake at 375°F (190°C) for 20-25 minutes.
- Remove from oven, brush with melted butter, and bake for an additional 10 minutes until bacon is crispy.
- Serve hot, garnished with additional almonds or herbs if desired.
Tips & Substitutions
For a more intense flavor, marinate the venison in the apple juice and Worcestershire sauce overnight. If you don't have slivered almonds, chopped walnuts or pecans can work as a substitute. Be sure to keep an eye on the bacon while baking to ensure it doesn't burn. A meat thermometer can help you avoid overcooking the venison.
Serving Suggestions
These venison tulips can be served as an elegant appetizer or a main dish. Pair them with roasted vegetables or a light salad for a complete meal. They would also complement a creamy dip like Bacon-Almond Dip. For a delightful finishing touch, garnish with fresh herbs or additional slivered almonds.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the venison tulips on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave them for a few minutes on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Tulips contains roughly 826 calories, with 31g protein, 120g carbohydrates, and 32g fat. It is an excellent source of vitamin D (120% of the Daily Value), dietary fiber (92% of the Daily Value), and iron (69% of the Daily Value). Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or pork. Just be mindful of the cooking times, as different meats may require adjustments to ensure they are fully cooked and tender.
What can I serve with venison tulips?
Venison tulips pair well with various side dishes like roasted potatoes or a fresh garden salad. For a heartier meal, consider serving them alongside Creamed Eggs & Ham for a comforting combination.
How do I know when the venison is cooked properly?
The venison is done when it reaches an internal temperature of 145°F (63°C). To ensure the meat remains juicy, avoid cooking it past medium doneness, as venison can become tough if overcooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).