Rack of Venison With Forest Mushrooms
Prepared by chef Hessni Malla of La Tour d'Argent Restaurant.
Ingredients:
• 1 quart beef stock
• ½ cup chopped leeks
• ¼ cup each, chopped: shallots and carrot
• 1 tomato, chopped
• ½ bunch fresh parsley (leaves only)
• ½ cup port wine
• 2 teaspoons tomato paste
• 1 rack of venison (8 ribs, about 2 pounds)
• ¼ cup olive oil
• 2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, Portobello)
• Salt and freshly ground black pepper, to taste (optional)
• Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock,
leeks, shallots, carrot, tomato and parsley; whisk in port and
tomato
paste. Bring to a slow
boil, reduce heat and simmer 2 hours, or until sauce is reduced
to 3 cups. Strain and discard solids. Preheat oven to 425 degrees.
Place
venison on a rack in a roasting pan and roast 25 minutes, just
to medium rare. Remove venison from oven and set aside. (To add
an optional
crust on the top, brush 1 tablespoon Dijon mustard over roasted
venison. Pat on about ½ to ¾ cup dry seasoned bread
crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add
mushrooms; sauté briefly,
then season with salt and pepper. Pour about ¼ cup sauce
on each of 8 plates. Place 2 slices venison on each plate, atop
sauce.
Garnish with mushrooms and chopped parsley. Makes 8 servings.
www.chron.com
Venison Sausage
Ingredients:
• 1 lb ground venison
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 teaspoon course ground pepper
• Scant tablespoon liquid smoke
• 1 cup water
• 2 tablespoon quick curing salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon marjoram
• 1 tablespoon mustard seed
Mix together all ingredients and refrigerate for 24 hours (covered).
From in 2 rolls and wrap tightly in foil.
Back on rack in pan for 1 hour at 350 degrees.
Cool in foil until able to handle.
Remove from foil and re-wrap. Refrigerate.
This recipe from www.bowhunting.net
Irish Venison Stew
Ingredients:
• Cut venison into chunks and marinate venison in buttermilk to clean
taste and tenderize the meat.
• 2 pounds of a choice meat, (Venison, Buffalo , Elk, Beef, Antleope,
Lamb)
• 1 tablespoon juniper berries, crushed
• 1 tablespoon black peppercorns
• 3 garlic cloves, coarsely chopped
• 1-1/2 cups dry red wine
• 2 to 3 tablespoons olive oil
• 2 cups celery, cut into 1-inch diagonals
• 6 to 8 peeled small boiling onions
• 1-2 cups beef stock
• salt and pepper 1/2 cup freshly handpicked shamrocks (for garnish)
Wash buttermilk off the venison. Mix the meat, juniper berries,
peppercorns and garlic. Add 1 cup of the red wine. Cover
and marinate in the refrigerator for 2 to 3 hours, or overnight.
Drain off the marinade and save. Heat
the olive oil in your pot and brown the venison. Add the celery
and
onions. Add all the red
wine and 3/4 cup beef stock. Cover and bake in a preheated
350°F
oven for 45 minutes, or until tender, adding the remaining
beef stock during baking if necessary.
Remove from the oven. Season with salt and pepper and
serve. Garnish serving plate with shamrocks and have
a happy St. Patrick's day!
This recipe from www.wildgamerecipes.org
Barbecued Venison Rib Chops
with Rosemary Leaves
Ingredients:
•
6 Venison rib chops, cut ¾ to 1 inch thick (2 to 2-1/2
pounds total)
• ¼ cup fresh rosemary leaves
• 2 tablespoons olive oil
• salt and pepper
Sprinkle ½ of the rosemary leaves
onto one side of the chops. With a flat mallet, gently pound meat
to hold rosemary leaves in
place. Turn chops over and repeat. Lightly
brush chops all over
with oil.
Place chops on a grill 4 to 6 inches above
a solid bed of hot coals.
Cook chops about 2 minutes per side
for medium rare. Season with salt and
pepper.
Thanks to: Sunset 1988 Recipe Annual
| www.exoticmeats.com
Italian Venison Stew
Ingredients:
Marinate venison in yogurt or buttermilk.
Then wash thoroughly
• 2 lbs. stew meat
• 12 small carrots
• 1 cup chopped celery
• 2 tbsp. olive oil or bacon fat
• 1 diced medium onion
• 1 tsp. Garlic powder
• 2 bay leaves
• 1 tsp. salt
• 1 tbsp. Sugar
• 1/2 tsp. Pepper
• 1 cup red wine
• tsp. Garlic powder
• 1/2 tsp. paprika
• 1 tsp. oregano thyme leaves
• One quarter tsp. nutmeg
Brown the cubed meat in the oil, add
two cups of water, then the rest of the ingredients. Cover and
simmer 1
1/2 hours. Remove bay
leaves, add carrots and potatoes, cook another 30-45 minutes or
until tender.
As a footnote, I've just browned the
meat, then dumped everything
in the "crockpot" on low. It produces a stew that tastes
as tho' it already been reheated several times.
This recipe from www.wildgamerecipes.org
Medallions of Venison with Chili-Pepper Sauce
From Rotisserie for
Beef & Bird, this recipe appears in Houston Is Cooking the
Best by Ann Criswell (Houston Gourmet, $19.95).
Ingredients:
• 12 (2-ounce) venison medallions, from the back strap if possible
• 4 egg whites, whipped
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 2 garlic cloves, minced
• 2 tablespoons cornstarch
• ½ cup each: vegetable oil and soft butter (1 stick)
• Chili-Pepper Sauce (recipe follows)
Pound venison medallions with a mallet; place in a ceramic or
stainless steel dish. In a small bowl, combine egg whites,
soy sauce,
honey, garlic and cornstarch. Spoon mixture over venison, coating all
pieces well, then refrigerate, covered, 24 hours.
Remove venison from marinade. Heat
oil in medium-size skillet; add venison and sauté over high
heat on both sides until nicely brown. Do not overcook; meat should
be pink in the center. Add butter
to give venison a delicious nutty taste. Lift venison out
of butter, then place on a heated platter; set aside. Keep the
skillet, with
butter and pan drippings, on the stove to make the Chili-Pepper
Sauce.
When sauce is made, place 3 venison medallions on each
of 4 plates and ladle Chili-Pepper Sauce over top. Serve
with
wild
rice or
risotto and winter vegetables.
Chili-Pepper Sauce
• 3 strips bacon, sliced
• ½ each, medium-size, diced: yellow onion, red and green bell
peppers and jalapeño (seeded and minced)
• 2 cups sliced portobello mushrooms
• 2 tablespoons chili powder
• 1 teaspoon all-purpose flour
• ½ teaspoon ground cumin
• 2 cups beef stock or consommé
• ½ cup dark red wine (such as cabernet sauvignon)
• ¼ cup dry sherry
• 1 cup whipping cream
• Salt, freshly ground black pepper and cayenne pepper, to taste
Sauté bacon in venison pan drippings. Add onion, bell peppers,
jalapeño and mushrooms; sauté until
translucent. Sprinkle with chili powder,
flour and cumin and stir well. Add stock,
wine
and sherry; bring to a boil. Reduce heat
and simmer a few minutes, then stir in cream.
Heat, but do not
boil. Season with salt, black
pepper and cayenne pepper. Use as directed
above.
www.chron.com
Venison Meat Loaf
Ingredients:
• 2 lbs. ground venison
• 1/4 lb. pork sausage
• 1/2 cup chili sauce
• 1 cup tomato juice
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 2 tbsp. butter
• 1 cup bread crumbs
• 1/2 tsp. thyme
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 eggs
Mix all ingredients thoroughly in a large mixing bowl. Transfer to
a buttered loaf pan. Bake at 350 degrees for 1 1/4 hours and until
juices run clear. Serve hot.
This recipe from www.ces.ncsu.edu
Grilled Venison Delight
This recipe was sent to me by Gasper123
Ingredients:
• 2 pc.boneless loin(backstraps)
about 10 inches each
• 2 cloves of garlic (after all I am sicilian)
• Fresh black pepper
• Salt
• 1cup burgundy wine
• 1/2 cup extra virgin olive oil
• 1 small bunch italian style parsley (not curly parsley)
• 3-4 pc.fresh basil
Put wine and olive oil in a bowl or
casserole dish, cut garlic and scallions into 1/4 " slices.
Add to wine and oil mix. Coarsely chop parsley and add to mix:
the parsley,
salt, fresh pepper and
whole basil leaves .Place backstraps in marinade( make sure they
are completely submerged) and refrigerate for at least 12 hours.........
Cooking: Either grill on BBQ or broil in oven. Use very high heat.
Well done on the outside and medium rare on the inside is perfect.
Please don't kill your deer twice. Once in the field is enough.
Enjoy dinner. Gasper123
This recipe from www.bowhunting.net
Grilled Venison Roast
This recipe was submitted by Arlan and Barb Beckman
Ingredients:
• 5 lb. venison roast
• 1/4 lb. salt pork, sliced into thin strips
• 3-4 garlic cloves, (slivered)
• 1/2 c. honey
• 1/2 c. soy sauce
• 1 c. orange juice
• 2/3 c. ketchup
• 1 c. wine vinegar
• 1 tsp. dry mustard
• 1 tsp. paprika
• Salt and pepper to taste
Cut slits in roast and insert strips of salt pork and slivered
garlic cloves. Balance roast evenly on rotisserie spit.
Brush generously
with basting sauce. Cook over low to medium flame for
3 to 4 hours. The best way to tell when done is with
a meat thermometer inserted
in the thickest part of the meat and 145 degrees is
rare and 175
is well done.
This recipe from www.bowhunting.net
Venison Steak Au Poivre
Ingredients:
• 1 lb. venison steak
• 2 tbsp. peppercorns
• 1/4 cup cognac or brandy
• 1/4 cup heavy cream
• 1/4 cup butter
Crush peppercorns on a cutting board and press steak onto peppercorns.
Quick fry in hot butter to desired doneness. Remove steak from the
pan. Reduce to low heat and add cognac; stir in cream. Do not let
sauce boil. Pour sauce over steak and serve.
This recipe from www.ces.ncsu.edu
Balsamic Glazed Rack of Venison
Ingredients:
• 2 1-1/4 pound Venison racks, 4 chops each
• 1 tablespoon canola oil
Glaze:
•
¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 1-1/2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• coarsely ground pepper
• kosher salt
In a bowl, combine the vinegar, olive
oil, ketchup, Worcestershire sauce, ½ tablespoon of pepper and ¾ teshtmloon
salt.
Preheat the oven to 450°F. In a nonreactive oven proof skillet,
heat the canola oil until shimmering. Set the venison racks bone
side up in the skillet. Sear them over high heat, turning once, until
browned, about 1-1/2 minutes per side. Put the skillet in the oven
and roast for about 20 minutes, brushing racks 3 times with the glaze,
until the meat is rare and an instant-read thermometer inserted in
the meat reads 125°F. Cover with foil and let rest for 10 minutes.
Season with salt and pepper.
Add the remaining glaze to the skillet and bring to a boil
over high heat, stirring to scrape up the browned bits. Cut
the venison into
chops and serve with the sauce.
Thanks to: Food & Wine Magazine
/ January 1997
www.exoticmeats.com
Ritz-Carlton Wild Venison Chili
Created by Ritz-Carlton chef Todd Rogers for the Hunters for the
Hungry event at the Covenant House.
Ingredients:
• 5 pounds venison or other wild game meat
• 1 pound apple-smoked bacon
•
1½ large or 2 medium-size sweet white onions, diced
• 1 each, seeded and diced: red, yellow and green bell peppers
• 1 large garlic clove, minced
• 3 large tomatoes, seeded and cut into large dice
•
3 chipotle peppers (dried, smoked jalapeños), rehydrated
• 2 dried Anaheim chilies, rehydrated
•
2 jalapeños
• 1 tablespoon crushed red pepper flakes
• ¼ cup ground cumin (cominos)
• ½ cup chili powder
• 2 tablespoons each: salt and freshly ground black pepper
• ¼ cup tomato paste
•
1½ quarts game or chicken stock, divided
• ½ bunch cilantro
• 3 sprigs rosemary
• 1 cup sun-dried cherries
• 3 cups shiitake mushrooms
• 3 tablespoons balsamic vinegar (dark, aged Italian vinegar)
• 3 ounces bourbon
• 6 corn tortillas, julienned and fried crisp
• 3 ounces goat cheese
Grind venison with bacon, then place in a Dutch oven over medium
heat. Cook until no longer pink, then drain fat. Add
onion, bell peppers, garlic, tomatoes, chipotles, anaheims,
jalapeños,
red pepper flakes, cumin, chili powder, salt, black pepper, tomato
paste and 4 cups stock. Simmer 1 hour.
Meanwhile, remove and discard stems from cilantro and
rosemary; chop leaves. Stir chopped cilantro
and rosemary into chili,
along with
cherries, mushrooms, vinegar and bourbon. Simmer
30 minutes more.
Add remaining 2 cups stock, and simmer 20 minutes, or
until thick. Adjust seasoning to taste. Serve with
tortilla strips;
sprinkle
goat cheese atop each serving. Makes 15 (1-cup) portions
www.chron.com
Venison Crown Roast
Ingredients:
• 1 rack of venison
• Salt pork for larding
• Freshly ground black pepper
• 4 to 5 tablespoons butter, melted
It is easy to prepare the meat. The backbone must be cut
with a saw between each rib portion enough so the ribs
can be
bent and then tied into a crown.
The rib bones are left rather long so they curve dramatically
outwardly as the meat section is turned
to the center. You then want to remove
the fat and place bacon over the chops.
Preheat oven to 450 F. Place in roasting
pan, coat with the butter and sprinkle
with pepper. Roast for
15 minutes.
Lower heat to
350 F. and continue to roast 12 to
15 minutes per pound - NO LONGER.
Baste occasionally.
While the venison is roasting begin
to prepare a Cumberland Sauce. There
is an
excellent on in the
Joy of Cooking
or you can use
this as well.
Mix:
• 1-1/2 cups red wine
• 1 half cup brown sugar
• 1 quarter tsp. cloves
• 1 quarter tsp. ginger
• 1 quarter tsp. Pepper
• 1 cup Currant of Beach Plum Jelly
• 1 tsp. thyme
• Salt
• msg.
To thicken,
mix 1 tsp. corn starch with a small amount of warm water
and add.
This recipe from www.wildgamerecipes.org
Spicy Smoked Venison for Garlic lovers
This recipe sent in by John Bonham
Ingredients:
• 1 whole tenderloin or venison hind
• two cloves of fresh garlic
• Course ground black pepper
• Hot 'n spicy Creole seasoning (I use Konriko brand)
Rinse the tenderloin lay it out on a cutting board and make cuts
across the grain approximately 1/2 inch thickness that
go approximately three-fourths of the way through the roast be very careful
not to
slice all the way through. If preparing a hind make
1/2" incisions
approximately every two inches that go about 1/2 thickness deep (For
less of a garlic taste you may rub the meat with crushed garlic prior
to adding the dry seasoning).
Very thinly slice your garlic cloves and then slip
a slice or two between each of the slices of meat.
Coat the entire roast
liberally with Creole Seasoning and then sprinkle with course ground
black pepper.
I use a charcoal fire with Mesquite smoke chips to
season. Hickory chips will work if you prefer.
Place on smoker at approximately center
rack, away from the direct fire with the slits facing up.
I place a stainless pan of water close to the fire
between the fire and below the level of the meat
to maintain
a moist heat.
Maintain the smoker temperature at approximately
350 degrees Fahrenheit and follow your smoker
manufacturer's recommendation
of time for
desired doneness for the particular sized cut
of meat
you are smoking.
Using a tenderloin I usually smoke it 45 minutes
then flip and smoke another 15 to 30 minutes
depending upon
its size.
I check the meat and aim for medium doneness
adjusting my cooking time as necessary.
If this recipe is used with larger cuts of
meat such as a hindquarter expect much
extended cooking
time
... several
hours of time.
WARNING: guard your fingers ... a "feeding frenzy" is about
to begin.
This recipe from www.bowhunting.net
Black Pepper-Garlic Crusted Tenderloin
Ingredients:
• 1 1/2 teaspoons chopped garlic
• 3/4 teaspoon salt
• 1 teaspoon fresh black pepper
• 2 teaspoons olive or vegetable oil
• 1 tablespoon olive or vegetable oil
• 2 pounds Venison fillet
In a bowl, combine garlic, salt, black pepper and 2 teaspoon of
olive oil. Whisk together thoroughly.
In a large heavy skillet, add remaining tablespoon of oil; sear meat
quickly on high heat.
Remove from pan and let cool; smear garlic paste on all surfaces
of meat and let marinate at least one hour.
In a preheated 500°F oven, roast meat for 7 - 10 minutes or until
rare to medium rare. Let meat rest a few minutes and slice.
Serve hot or cold.
Thanks to: Fresh from Florida Cookbook
www.exoticmeats.com
Venison Vegetable Pot Pie
Ingredients:
• Neck or backbone broken in chunks, fat removed
• 2 cups venison broth
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 beef bouillon cube
• 1 cup all purpose flour
• 1/3 cup vegetable shortening
• 1/2 tsp. salt
• 4 tsp. ice water
• 2 carrots cooked and diced
• 1/2 cup canned peas
• 1/2 cup canned corn
• 2 med. potatoes cooked and diced
• 1/4 cup all purpose flour
• 1/2 cup melted butter or margarine
• 1/2 cup milk
• 1 rib celery, chopped
Place venison, water, celery, salt, pepper, and bouillon cube in
pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones
from pot, let cook, pick meat, and dice. Strain broth and set aside.
Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and
work with hands until flour and shortening have blended. Add water
and mix quickly.
Place dough on plate; cover with wax paper and refrigerate 15
minutes. Then roll out dough to make top crust for the pot
pit. When finished
preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup
flour and stir until paste becomes almond colored. Stir in
venison broth;
add milk AFTER sauce thickens. Add vegetables, folding in gently,
and put in casserole dish. Cover with pastry, brush with melted
butter and bake at 425 degrees until crust is lightly browned.
This recipe from www.ces.ncsu.edu
Braised Venison in Wine Sauce
This recipe were sent to me by Stump Jumper
Ingredients:
• 1 can beef consommé
• 1/2 burgundy wine
• 3 tablespoons cranberry juice
• 1 tablespoons low sodium soy sauce
• 3-4 large cloves garlic chopped or minced
• 1/4-1/2 cup mushrooms sliced
• 1 large onion finely chopped
• 11/2 - 2lbs of venison cut into 1 inch cubes
• 2-3 tablespoons cornstarch
• 1/4 cup water
• 1 package noodles or 4-6 cups rice.
Combine all ingredients except venison
in sauce pan, bring to a boil, cover & reduce heat to very
low simmer.
Over medium heat sear & brown venison in olive oil, sprinkle
a little worcestershire in meat
When browned, add to sauce and simmer one hour covered.
Last 10 mins. add cornstarch to thicken. Serve over noodles
or rice, enjoy.
This recipe from www.bowhunting.net
Venison Steak Diane
This recipe was sent to me by Tony Swanson
Ingredients:
• Use steaks from the loin or sirloin tip for this recipe.
• 3 tablespoons butter or margarine
• 1/4 cup chopped onion
• 3/4 cup venison stock or beef broth
• 2 tablespoons red wine
• 1/4 teaspoon sugar
• 1 tablespoon freshly ground pepper
• 4 deer, antelope, elk, or moose steaks 3/4 to 1 inch thick (6 to
8 oz.)
• 3 tablespoons butter or margarine 1/4 cup brandy
Melt 3 tablespoons butter in medium saucepan over me medium heat.
Add onion. Cook and stir until golden. Stir in stock, wine, and sugar.
Cook until reduced by half
Place pepper on sheet of waxed paper. Coat steaks with pepper
on both sides, pressing pepper into steaks. Discard excess
pepper.
Melt 3 Tablespoons butter in medium skillet over medium heat.
Add steaks: Cook to desired doneness, Turning once.
Transfer steaks to heated platter, set aside and keep warm.
Remove skillet from heat: cool slightly. Add brandy. Heat gently
over low heat. Remove from heat. Carefully ignite, using long
wooden match. Let stand until flames die.
Add onion and butter mixture to brandy in skillet. Heat to
boiling over medium heat, stirring constantly. Pour sauce
over steaks.
This recipe from www.bowhunting.net
Venison Chile
This recipe was sent to by Treehopper
Ingredients:
• 3 lb ground venison
• 2 onion large
• 1 green pepper
• 3 sticks celery
• 4 hot peppers the hotter the better
• 2 whole tomatoes diced
• 1 tbsp black pepper
• 1 tbsp red pepper
• 1 tbsp chile powder
• 2 can tomato soup
• 3 can kidney beans
• 1 can tomato puree
• 5 tbsp red hot
Chop all veggies fine
Brown meat and drain off grease
Put all ingredients in pot cook on low heat 2 to 3 hours
This recipe from www.bowhunting.net
Barbecued Venison Ribs
Ingredients:
• Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
• 1 cup Currant or plum jelly or jam
• 1/2 Brown sugar
• 1/4 med Onions, finely diced
• 1/8 tsp cloves
• 1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 ts Salt
• 6 lb Venison ribs with some loin meat attached
• Freshly ground black pepper to taste
Preheat oven to 325 degrees. Combine all ingredients except the
ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional
salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour.
Pour sauce over ribs. Increase heat to 350 degrees and bake until
ribs just begin to char on top, about 1 1/2 hours. Turn ribs over
cover pan and bake about 30 minutes longer, until ribs are tender
and sauce is thick. To serve, place ribs on serving platter. Pour
sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in
sauce to 3 tbsp. Taste sauce after mixing and add additional brown
sugar to taste, about 1/2 cup.
This recipe from www.wildgamerecipes.org
Garlic Studded Loin of Venison With A Berry Reduction
Ingredients:
• 2 pound venison loin, trimmed
• 10 cloves of garlic, peeled
• 2 tbs. olive oil
• Salt
• Fresh coarse black pepper
• 1 sweet potatoes, peeled, cut into curls and fried until golden brown
• 1 tbs. chopped fresh parsley leaves
• Drizzle of olive oil
• 2 tbs. chopped garlic
• 2 cups assorted berries, washed and stemmed, (sliced if needed)
• 2 cups veal reduction
• 1 tbs. honey
• 2 tbs. butter
Make 10 slits in the loin. Stuff each slit with a garlic clove.
Rub the entire loin with olive oil. Season with salt and pepper.
Heat a large sauté pan, over medium heat. When the pan is
hot, add the venison and sear for 5 to 6 minutes on each side.
Remove from the pan and let rest for a couple of minutes before
slicing.
In a sauté pan over medium heat , add the oil.
When the pan is hot, add the shallots, garlic and berries.
Season with salt and pepper. Sauté for 2 minutes.
Add the reduction and bring to a boil. Reduce the heat to medium
and simmer for 10 minutes. Using a hand-held blender puree
until smooth.
Strain the sauce, discarding the seeds. Rinse out the saucepan
and place the sauce back into the pan. Stir in the honey and
whisk in
the butter.
This recipe from www.bowhunting.net
Venison Stroganoff
Ingredients:
• 1/2 cup vegetable oil
• 2 lbs. boned venison, cut into 1 inch cubes
• 1/4 cup flour
• 1 envelope onion soup mix
• 3 cups water
• 1 can condensed cream of mushroom soup
• 6 tbsp. ketchup
Begin by heating vegetable oil in a heavy skillet. Shake meat in
flour to coat. The saute venison cubes until browned. Add soup mix
and water. Place cover on skillet and simmer venison 1 hour or more
until meat is tender. Finally add cream of mushroom soup and ketchup;
heat thoroughly, and serve over noodles or rice. Serves 4-6 people.
This recipe from www.ces.ncsu.edu
Venison Burgundy
Ingredients:
• 1 lb. cubed venison
• 1 med. onion, chopped
• 1/8 cup butter
• 1 carrot
• 1/8 tsp. thyme
• Flour
• 1 celery stalk
• 1 cup burgundy wine
Brown venison in butter. Add seasonings, celery, onion, carrots,
and enough water to cover meat. Cook until tender; thicken sauce
with flour and add wine. Good with white or wild rice.
This recipe from www.ces.ncsu.edu
Layered Dinner For The Hungry Hunter
This recipe was sent to me by Bobo Bob
In a large roaster, grease lightly with butter
Layer thin sliced potatoes 1" thick, sliced carrots
Sprinkle:
1/2 cup uncooked rice
2 tins of peas (alternative cream style corn) with juice from tin
Thin sliced layer of onions
Top with 2 lbs. ground venison.
Pour 2 tins tomato soup over top of dinner diluted with = amt. of
water.
Bake at 350 for 2 hours covered. Uncover last 30 mins. I lightly
season with salt and pepper between each layer. If running a hot
oven as I am I turn heat back to 325.
This recipe from www.bowhunting.net
Corned Venison
Ingredients:
• 4-5 LB Venison Roast
• 4 Cups Water
• 1 Cup Pickling Salt
• 1 TB Pickling Spice Mix
• OPT- 1 Onion
Place all the ingredients except the venison in a large non
metallic container, I do it right in my crockpot which
I cook it in later.
Mix well and add venison. Let marinade in the refrigerator
for 48 hours.
Turn at least once. Remove venison and dump marinade. Fill
crockpot with fresh cool water , put venison in and cook
6-8 hours, until
tender.
This recipe from www.fishersnet.com
Deer Steaks
This recipe sent in by Mike McMillan
Ingredients:
3/4 of a inch thick deer ham or loin steaks
marinate:
• 1/2 cup soy
• 1/2 cup Italian salad dressing
• 1 to 2 table spoons of A/1 sauce
• 1/2 teaspoon hickory liquid smoke
• salt
• pepper
• garlic I like a lot myself
marinate 2hrs
A1 sauce ads the kick to to the marinate sauce. grill over
hot coals a few minutes on each sides , try and leave some
pink in the middle
This recipe from www.bowhunting.net
