Easy Venison Crockpot Tacos

Venison tacos are an easy meal anyone can make, and everyone will enjoy!
Venison tacos are an easy meal anyone can make, and everyone will enjoy!

Who doesn’t like tacos? The only reasonable excuse someone could give for not liking them is that they are messy. Well, that’s why napkins were invented. As to flavors, one of the great things about tacos is there are a million ways to make them, so it’s easy to tailor them to your preferences. And regardless of what meat you use, the key to all good tacos is a good mix of flavors and textures. I won’t dwell on what makes the best combination here, well, since no two people will likely ever agree on what that is. So let’s get into the meat, and how to cook great venison tacos.

Cut from either side of the ridge that runs down the shoulder blade, the blade steaks have great texture and holds together well through many slow cooking methods.
Cut from either side of the ridge that runs down the shoulder blade, the blade steaks have great texture and holds together well through many slow cooking methods.

The Cut:

Frankly, you can’t go wrong with any cut of venison for your tacos. For this recipe though, we’re cooking with a crockpot. What that means, is that the end result is likely to be some form of shredded or pulled meat. Since I butcher and process my own deer, I’m not going to go through the extra work of grinding some venison up just for a meal that will naturally fall apart on its own. Instead, I want to go with a cut that is on the tough side. Anything from the front end is ideal: neck and shoulder. Neck roasts are one of my favorites for crockpot cooking, they breakdown great and have great flavor. But for tacos, I like to go with some blade steaks.

The blade steaks are two little triangular steaks that come from either side of the ridge that runs along the shoulder blade. They are tough, but they are not gristly. The reason I like them for this taco recipe is that toughness: they can actually hold together for that long slow cook. Now granted, if you cook them too long or too hot, they will shred and fall apart just like anything else. But if you keep the heat low, and the time in the 6 to 7 hour range, they will come out tender, but stay in one piece. This gives you the option of cutting into little slices (cross grain). As always, I’m all about options. These little mini steak slices will give your tacos a little extra texture for something a little different from your normal shredded taco meat. And yes, the ones I cooked in the picture were cooked longer, so ended up shredded. When you wait too long, some options just become “choices”…

A three ingredient crockpot meal: meat, salsa, and hot sauce.
A three ingredient crockpot meal: meat, salsa, and hot sauce.

The Recipe:

  • venison roast (or blade steaks)
  • one jar of salsa (pint)
  • hot sauce to taste

I said this was an easy recipe, and I’m not kidding (try the liverwurst recipe if you want more of a challenge). Spray the crockpot with some no-stick spray of your choice. Put the venison in. Dump the jar of salsa in. Throw some hot sauce in. I used some wing sauce here, that’s why the oranges are especially vibrant…

Cook on low for 6 to 8 hours, or until it hits the tenderness you are looking for. Serve with your favorite taco ingredients and enjoy! The only other thing I need to point out, is if you don’t put the cheese in the shell first (before the meat), you are doing it wrong.

Venison Chili – and don’t forget the Cornbread!

Chili is an easy meal to make with venison, and you won't need a grinder for this recipe.
Chili is an easy meal to make with venison, and you won’t need a grinder for this recipe.

If you hunt, I’m willing to bet you make chili too. And I know, I know, you already make the BEST chili. Wait, why are you searching online for “venison chili recipes” then?

One of the reasons I like making chili is that it’s like a science experiment that can’t go wrong. Well, assuming you don’t make it too spicy, or burn it. You throw a bunch of vegetables together with some meat and cook it low and slow till it’s thick and saucy. I sometimes find it difficult to think of cooking chili in terms of a “recipe”, because it’s almost always different when you cook it, depending on the spice or vegetable of the day, or what kind of meat you have available. Well, this is a “venison cooking” website, so let’s talk about the meat you are putting in your chili.

A venison neck roast contains a lot of meat. But it also contains a lot of connective tissue. Comparing it to beef, it would be called chuck, where it often ends up as stew meat or ground. This is typically how it should be handled with deer as well.
A venison neck roast contains a lot of meat. But it also contains a lot of connective tissue. Comparing it to beef, it would be called chuck, where it often ends up as stew meat or ground. This is typically how it should be handled with deer as well.

The Cut:

If you are making chili, and you are going to the store to pick up your ingredients, odds are you are going to go with some ground meat of some kind. It’s usually the cheapest route to go, and hey, it tastes great. Nothing wrong with that. But if you are a hunter, you have a freezer full of options. And if you process your own deer, you probably have minimal ground venison. I always recommend freezing your deer as full cuts/roasts to give you the most options down the road. I normally won’t even grind the trim pieces that I have left over after butchering – I’ll bag them in 2 lb portions. Then I can pull them out later and grind them or stew them, or whatever I need them for – keep the options open.

For chili though, I prefer chunks of meat over ground meat. And my favorite cut for chili is a neck roast. If you have been relegating the neck portion of your deer to the grinder, you have been missing out. Yes, the neck is tough, and it’s full of connective tissue. But when it gets slow cooked, that connective tissue will break down and add flavor to whatever you’re cooking, as well as adding some texture to the meat. This is one of those things that is hard for me to sell in words here, but trust me, give it a try and you’ll see what I mean – and may just have a new favorite cut of venison! For slow cooking anyways…

The Ingredients:

  • 1½ to 2 lbs of venison neck roast cut in ¾ inch cubes (or your preference)
  • 1 to 2 medium onions, diced
  • 1 head of garlic, diced
  • 2 cups of diced peppers – I like to mix whatever I have available, usually some sweet and some hot varieties
  • 28 oz of diced tomatoes – fresh, frozen, or canned (hey, this is a science experiment, remember?)
  • 8 oz of tomato sauce
  • 2 tablespoons of chili powder
  • 1 15 oz can of kidney beans, drained and rinsed
  • salt and pepper to taste
  • olive oil
Sides and toppings make any chili - some cheddar and sour cream, and don't forget the cornbread muffins!
Sides and toppings make any chili – some cheddar and sour cream, and don’t forget the cornbread muffins!

The Process:

Add a little olive oil to your cubed venison, and generously season with salt and pepper, and mix it around a little.

In an enameled dutch oven, heat enough olive oil to cover the bottom over medium high heat on the stove top. Preheat the oven to 275°.

Add the venison to the dutch oven and sear, stirring occasionally to brown all sides. Add the garlic, onion, and peppers, and cook until for a few minutes till they get fragrant.

Stir in the sauce, the chili powder, and kidney beans.

Stir in the diced tomatoes. You want to make sure all of the ingredients a fully covered – if the fluids from the tomatoes don’t cover them, add a little water. If there was too much in the tomatoes, hold back a little on them.

Bring everything to a simmer on the stove, and then transfer to the oven. Cook in the oven for about 4 hours, or until the meat is tender.

Serve it with some cheddar and sour cream. And make sure you have some corn bread so you have something to wipe the bowl clean with…

Venison Pot Pie – Braised Venison in a Crispy Crust

Venison Pot Pie - When it's 0 degrees out, warm up with some braised venison in a crispy crust!
Venison Pot Pie – When it’s 0 degrees out, warm up with some braised venison in a crispy crust!

I’ll admit, I’m not a huge pastry fan. For my apple pie, PLEASE give me a crumb top – or better yet, just give me apple crisp! But when it comes to a more savory dish like braised venison and vegetables in gravy – there is something about a crispy crust on a venison pot pie that makes it totally enjoyable. Great, another addition to the book of “The Dichotomies of Don Oldfield”. As I sit here pondering this “crust acceptance” by a life long anti-cruster, I finally realize why my brain can accept this. Duh, it’s just a sandwich in disguise! Whew, costly shrink session avoided…

Venison pot pie loaded with filling and ready to be top crusted.
Venison pot pie loaded with filling and ready to be top crusted.

The Cut:

When making a pot pie, you have a ton of flexibility when it comes to your cut of meat selection. It comes down to personal preference and amount of time you want to spend cooking. Or sometimes it determined for you by “what do we still have in the freezer?”.

If you wanted to make a “quick” dinner after work (about an hour start to finish), you could cube up some loin or even tenderloin. It’s tender enough to braise for 10 minutes and be pie ready.

More typically, you would use your tougher cuts that will benefit with some slow braising time to soften them up. And here’s where personal preference comes in – how do you want the presentation to look and/or how much flavor are you looking for?

Shoulder and neck roasts are excellent choices here. They have more connective tissue which really needs a slow cook to break them down and tenderize them. This same connective tissue will give the dish more flavor. Don’t equate this to gamy-ness.. Yes, sometimes you’ll get a gamy animal, but most of the time the flavor you get from the shoulder and neck cuts is a richness (try some osso buco for the ultimate experience of this flavor) that I feel enhances the dish. Presentation wise, this same connective tissue, as it breaks down will cause your cubed meat to possibly break down. There is no downside here, unless you wanted to maintain that perfect cube look for the meat – purely visual preference.

You can also use any cut from the rear quarter. The cuts from the rump are great for slow cooking, and get to the appropriate tenderness faster than the neck and shoulder cuts. And because they have less connective tissue, they can better maintain that perfect cube look –  I mean, if you want it to look just like those frozen pot pies you had as a kid… So yes, that’s what I did for today’s presentation: I used a section of top round off the rear quarter.

Venison pot pie fresh out of the oven.
Fresh out of the oven.

The Ingredients:

  • 1 lb venison – cubed to preference (¾” is a decent size)
  • 1 quart (32 oz) venison stock or beef stock or broth
  • 3 cups of frozen mixed vegetables (or use fresh of your choice – but hey it’s wintertime, EVERYTHING is coming from the freezer!)
  • pie crust (I used pre-made here)
  • olive oil
  • vegetable oil
  • salt & pepper
  • garlic powder
  • 3-4 tablespoons of cornstarch
Two people can destroy a good pot pie - make two if you are having company..
Two people can destroy a good pot pie – make two if you are having company..

The Process:

Add your venison to a bowl. Splash with some olive oil and salt, pepper, and garlic powder to taste. Mix by had to evenly coat the cubes.

Preheat oven to 250°.

In a cast iron dutch oven or similar, on medium high, heat just enough vegetable oil to coat the bottom. Sear the venison, stirring it to brown all sides. Once browned, pour in enough stock to just barely cover the venison cubes. Bring to a simmer, then cover and transfer to the oven.

The amount of time you spend braising it here will depend on what cut you chose. If you picked loin, 10 minutes on the stovetop on a low simmer will probably suffice. Neck or shoulder? Probably 3 plus hours in the oven. My top round that I used here was perfectly done at 2½ hours – nice and tender, but not falling apart. The key here is to just keep an eye on it, and when it gets to your preferred tenderness, pull it out.

With a slotted spoon, transfer the venison to a bowl. Back on the stovetop, with your dutch oven with the braising liquid still in it, add your vegetables. Add the rest of the stock/broth, and simmer till the vegetables are cooked – about 10 minutes. With a slotted spoon, transfer the vegetables to the same bowl as the venison.

Get your pie crust out of the fridge.

Now, we make the gravy. To the liquid in the dutch oven, add cornstarch to reach your thickening preference. I added 4 tablespoons for a nice thick consistency. You could go with 3 if you like it more brothy. Simmer for about 10 minutes uncovered, or until it reaches a nice consistency. Salt and pepper to taste. If you used broth instead of stock – you may not need any more salt.

Kick the oven up to 350°.

Add the venison and vegetables back to the gravy, and let them simmer while you get your bottom crust ready in a 9″ pie plate. Spoon the filling into the crust, cover with another crust. Pinch the edges, and cut slots in the top. Cook in the oven for 25 to 30 minutes, or until the crust is golden brown.

Tip: cover the edges of the crust in aluminum foil while baking, and remove the foil once the center has reached a golden brown. This will keep those edges from burning.

This is another recipe that seems like a lot of work – but most of it is just sitting around waiting. If you double or triple the recipe, you can make multiple meals at once: freeze the extra filling, and on days when you want a quicker meal, all you have to do is heat the filling, stuff in a crust and bake. Still not a 10 minute meal I know – but well worth the time.

Venison Swiss Steak – From Tough to Tender

Venison Swiss Steak - get a super tender result with with a double tenderizing method - pounding then braising.
Venison Swiss Steak – get a super tender result with with a double tenderizing method – pounding then braising.

Swiss steak is one of my wife’s favorite wintertime meals. And I don’t think it’s a coincidence that this is one of her favorite venison recipes as well. Between the deer and the vegetables, I typically make this mostly with ingredients we’ve grown or collected ourselves – with the exception of the spices and noodles. Fine, and the celery. We haven’t tried growing celery yet. Anyways, knowing where (most of) your ingredients come from seem to make a meal better.

Swiss steak is typically made from a tougher cut of meat, and goes through a double tenderization process: you bludgeon it into a flat steak, then you braise it low and slow.

I was curious why the Swiss were credited with this method of cooking. Perhaps some dark history of how they treated witches in the middle ages? Alas, it turns out the phrase has nothing to do with the Swiss as a people, but a textile preparation involving pounding and/or rolling it to make it easier to work with. Sigh. Not quite as interesting.

Venison Eye of Round - looks like a tenderloin, but you DON'T want to confuse the two!
Venison Eye of Round – looks like a tenderloin, but you DON’T want to confuse the two!

The Cut:

So, we know we need a tougher cut of meat. If you use a more tender cut, it will disintegrate as it cooks. Which is fine if you want it to be more of a meat sauce, but then you might need to change the name of the dish…

My personal choice is to use either blade steaks from the shoulder, or eye of round from the rump.

The way I process the front quarters, I’ll get two triangular steaks per shoulder: one from either side of the blade. I’ll package these together for a meal such as this.

For the rump, I break the rear quarter down to its main roasts: sirloin tip, top round, bottom round, and eye of round. The eye of round sits on the back of the leg between the top and bottom rounds. It looks kind of like a tenderloin, but it’s about 50 times tougher. I take the eye from both rear quarters and freeze them together – they aren’t that big on their own –  a nice sized doe will net you about 1.5 lbs for both eyes combined. Again – perfect for this recipe.

This swiss steak nicely holds it's form when it's done, but is tender enough to shred with your fork.
This swiss steak nicely holds it’s form when it’s done, but is tender enough to shred with your fork.

The Ingredients:

  • 1.5 lbs of venison
  • 20 oz of diced, peeled tomatoes
  • 1 medium onion, diced
  • 1 head of garlic, diced (I know, I always say 1 HEAD of garlic. Who doesn’t like garlic?)
  • 1 cup of green peppers, diced
  • 2 stalks of celery, diced
  • 1 1/2 cups of beef broth or stock
  • 1 tablespoon of worcestershire  sauce
  • 1 teaspoon of paprika
  • salt, pepper, garlic powder to season
  • flour
  • vegetable oil

The Process:

Start out by tenderizing the venison like I cover here. If the roast is particularly big, slice it ALONG the grain in half. It will take more work than the loins do, but I was able to flatten the eye of rounds you see in the pic to a nice even 3/4ths of an inch steaks without needing to slice it.

Salt, pepper, and garlic powder both sides of the steaks. Put enough vegetable oil in the bottom of your dutch oven to cover it, and heat it on the stove on medium. Dust both sides of the steaks in flour, and sear both sides in the dutch oven. Don’t crowd them – if the steaks are large, do one at a time. Once both sides are nicely browned (few minutes per side), put them on a plate to the side.

If you got a lot of burned residue in the bottom of the dutch oven, wipe it out (I have a habit of doing this – cooking it a little too high!) and add more oil. If not, continue to use the oil and drippings that are in there. Sauté the onions, garlic, and celery, till the onions turn translucent.

Preheat the oven to 300°.

Add the peppers and sauté for a minute or two. Add the tomatoes, the broth, the worcestershire sauce, and the paprika, and stir. Bring to a boil. Submerge the venison, cover and transfer the dutch oven to the oven.

Cook for 3 hours, or until the venison is tender. Serve on your choice of noodles, potatoes, or polenta!


Venison Burgers – Skip the fat, use a binder

venison hamburger
A pan fried venison cheeseburger with salsa on an english muffin roll.

When you process a deer, you will always end up with some meat that is destined for the grinder. Making venison burger is an expectation for most families, some will even grind the whole deer before they freeze it, making it an easy meal ingredient when needed throughout the year.

I often struggle through some internal conflicts when I cook venison. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Fat adds flavor and moisture. And fat helps hold your burger together. As a hunter though, having gone through the full process of of the hunt, the kill, the field dressing, and the butchering – I feel I owe the deer a bit of purity when I cook it. I’m not saying it’s logical, but anytime I cook venison, I strive to cook it on it’s own, and appreciate it as it is without mixing other meats in.

So, what’s the solution? For my venison burgers, I use binders to hold them together and help keep moisture and flavor locked in as I cook them.

venison burger binders
Instead of adding fat to your ground venison, use a binder and pan fry for a perfect burger.

There are many ingredients that can serve as binders. Raw eggs are a top choice, but I don’t use them for burgers because I like them on the rarer side. I lean towards dry binders like dried eggs or dried milk. Dried milk is readily available in the baking aisle of the grocery store. Dried eggs can be a little trickier to find as not all grocery stores carry them.

With either milk or eggs, I use roughly a tablespoon of binder per half pound burger. Personally, I can’t taste a difference between the two, but as you can see from the pictures, they do cook a little differently. Dried egg seems to give a browner sear, where  dried milk sears a little darker.

As a general rule, I almost always pan fry my venison burgers as well. This adds a little bit of fat, but let’s you get a good sear on your burgers without losing moisture and flavor to the grill flames. Another reason to keep some cast iron skillets around..

Venison burgers sizzling in the pan.
Venison burgers sizzling in the pan.

The Cut:

Ok, we know we are using left over bits and pieces that were too small to save as anything else. Keep in mind though, better meat makes a better burger. When I butcher my deer, I like to keep two or three different bags going for my trim pieces. I fill them according to the quality of the cut the trim is coming from. That way I can use a high quality ground meat for burger, and save the lower quality (tougher, more connective tissue, etc.) for jerky.

Or sometimes my burger comes from a leftover chunk of a large roast that was too big for the recipe I’m cooking. When butchering, I try to freeze everything as a whole roast if I can. This does minimize my trim meat that ends up as burger, but it gives me more flexibility in the long run –  I can pull a roast out and grind it anytime if I need more burger.

So next time you go for a venison burger, try a low fat venison only version. Bacon should be a topper, not a filler. For some reason, my mind can justify that…


Dutch Oven Venison Stew

A hearty venison stew with slow cooked tender meat.
A hearty venison stew with slow cooked tender meat.

I’ve never viewed a recipe as a hard and fast rule. Then again, I’m not much of a baker. In learning how to cook venison, you will become a better chef by learning how you can twist recipes to suit your needs. You can make this venison stew recipe exactly as I lay it out here and create an excellent meal. Or tweak it to give it a twist: use fresh tomatoes instead of canned. Use beef instead of venison (if you run out of venison that is..).

This actually started out as a beef stew recipe. When I look for ways to cook venison, very seldom do I search for a “venison recipe”. Instead, I think about the cut of meat I’m cooking, and I’ll look for interesting recipes for more common meats with the same cut. This vastly increases the options.

When doing this, what you need to understand is the difference between the meat in the recipe you use, and the meat you are actually cooking. Venison is leaner than almost any other meat you will compare it to. What this means for a beef stew to venison stew conversion is: cook it a little lower, and cook it a little slower.

There are no hard and fast rules here, and experience is the best teacher when trying to wing it. Though stewing is pretty easy: if the meat is still tough at 2 hours, give it more time. If the meat completely breaks down, well, you over did it, BUT hey, it will still be tasty stew!

Cooking stew in a dutch oven IN the oven helps prevent scorching.
Cooking stew in a dutch oven IN the oven helps prevent scorching.

One last tip before the recipe: invest in a enameled cast iron dutch oven. You can use this for your stews, chilis, and many other things. The benefit: you can use it on the stove AND put it in the oven. For a stew, this means you can sear the meat and anything else that needs browning on the stove, and then finish it in the oven in the same pot. You’ll have fewer dishes to clean. Plus, by simmering in the oven, you avoid the chance of food burning to the pot that can happen on the stovetop.

The Cut:

With a stew, you are slow cooking. You are letting flavors breakdown and mingle from the ingredients over a long time. If you want your meat to still be recognizable as meat, you want to select a cut that can handle that and still stay together. For stews and chilis, go with the “chuck” steaks or roasts cubed up. The chuck as they call it in beef would be the neck and shoulder cuts of a deer. These cuts have more connective tissue and are a lot tougher than the rest of the deer, so they are the perfect candidate for a low and slow cooked stew.


  • 2 ½ lbs venison in 1 inch cubes
  • 2 medium onions, chopped
  • 1 head of garlic, crushed
  • 1 tablespoon of tomato paste
  • 1/3 cup of AP flour
  • 6 cups of venison stock or beef stock/broth
  • 1 tablespoon of dried parsley
  • 1 tablespoon of dried thyme
  • 2 bay leaves
  • 1 ¼ lbs of potatoes, cubed
  • 4 medium carrots, chopped
  • 2 celery stalks, chopped
  • 14 oz can of crushed tomatoes
  • 2 teaspoons of red wine vinegar
  • vegetable oil
  • 2 tablespoons of butter
  • salt and pepper


Generously season the venison with salt and pepper. Cover the bottom of a large dutch oven in oil and heat over medium high heat. Once the oil is hot, add half the venison, and brown all sides. Transfer the browned venison to a plate and brown the rest. Move the remaining venison to the plate once browned.

Preheat the oven to 325°.

If you used a lot of oil to sear the venison, you can remove some of it. I like to leave it as it now has some nice meaty flavor, and again, venison is so lean to begin with. Add the butter to the dutch oven (venison is on the plate still). Add the onion and cook till it turns translucent. Add the garlic and tomato paste and stir till lightly browned (about 1 minute).

Add the venison. Scatter the flour over everything, stir to lightly coat, and let brown, stirring occasionally.  Add the broth and the spices. Bring to a simmer.

Transfer the dutch oven to the oven. Cover and cook till the meat is tender, about 3 hours. You could do this on the stove, but plan on doing a lot of stirring to prevent burning!

Once the meat is tender, add the vegetables and potatoes, and cook uncovered until the vegetables are tender (about another hour).

Stir in the vinegar, salt and pepper to taste, and serve…


Simple Slow Cooker Venison Meals

Keep things simple, especially if you are new to cooking venison.
Keep things simple, especially if you are new to cooking venison.

Venison can be a temper-mental meat to cook. An over cooked roast will give your jaws a work out. An over grilled back strap could be sliced up for hockey pucks.

If you have never cooked venison before, start with something easy and foolproof. You can’t go wrong with a crockpot. Low and slow, with almost any kind of sauce will give you a tasty meal that everyone will enjoy.

The key with crockpot cooking is definitely time. You want the low heat to break down the connective tissues. This accomplishes two things: the meat will be tender, and the meat will be tasty. This may run contrary to what many people will tell you, but the connective tissue does not taste gamy. If you get a gamy bite, odds are there was some other material in there that wasn’t properly removed during the butchering process.

Now granted, there are no guarantees in life – especially with venison – there are some small odds that you got a deer that just has a bit of funk to it. But the odds are much better that your deer is not gamy –  a quick test is to just smell it. Most venison will have a nice clean “meat” smell, and will smell very similar to a raw beef steak or roast.

Back to my point – don’t try to cut all the connective tissue out of a roast. Do try to cut anything visible off the surface – this will just help speed up the cooking/breakdown process, but any “seams” you see going into the roast – just leave them be. Over the slow cook, they will melt down, allowing the meat to naturally fall apart.

The Cut:

You can cook ANY cut of meat in a crockpot – BUT, you should stick with the tougher cuts. Save the loin for a pan fry or the grill. These are the cuts in order of my preference for slow cooking:

  1. Neck
  2. Shoulder
  3. Trim Meat (those left over morsels you found when butchering the deer to get every scrap of meat you could).
  4. Any hindquarter roast – Top/bottom round, eye of round, sirloin tip – though I usually reserve the sirloin tip for corning.
Easy Apple Bourbon Pulled Venison on Polenta

Easiest Recipe Ever

Ok, you could probably do this with any bottle of BBQ sauce, but, I have become a huge fan of the Campbell’s Slow Cooker Sauces. They make a variety – the pot roast is especially tasty. In this example, I used the Apple Bourbon Pulled Pork.

To make: put your roast/meat in the crockpot (2-3 lbs or really anything UP to that). Dump the sauce in. Put it on low. Walk away for 6-8 hours. Get a fork. Enjoy!

It really is that easy. When it’s done, it will shred just like a pulled pork. Use it the same way: sandwiches, tacos, or in my case, I like to serve it over polenta. The sky is the limit! Sometimes, if it seems a bit saucy, I’ll run it through a strainer – but that is mostly for presentation purposes.

So, get your crockpot, get a few bags of sauce, and try them out for an easy meal that everyone will enjoy!