Yield: 6 servings
2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots
Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2
hours. Add potatoes and carrots about 45 minutes before meat is done.
Venison Chili Ala Fred
Yield: 4 servings
1 lb venson [ground]
1/2 c onions [chopped]
1/2 ts salt
1/4 ts pepper
4 c tomatoes [canned & chopped]
3/4 c catsup
1 cn (15« oz) kidney beans
1) Combine the venison, onions, salt and pepper, and brown in a
skillet, stirring `til crumbley...
2) Add the remaining ingredients, and
simmer for 45 min or `til it is of the desired consistancy..
1 lb venson [ground]
1/2 c onions [chopped]
1/2 ts salt
1/4 ts pepper
4 c tomatoes [canned & chopped]
3/4 c catsup
1 cn (15« oz) kidney beans
1) Combine the venison, onions, salt and pepper, and brown in a
skillet, stirring `til crumbley...
2) Add the remaining ingredients, and
simmer for 45 min or `til it is of the desired consistancy..
Venison Chili
Yield: 6 servings
4 lb boneless, cubed venison
2 jalapenos seeded & chopped
3 tb bacon grease
3 tb soy sauce
5 tb fresh ground cumin
1/2 c chopped green bell pepper
5 garlic cloves minced
2 onions chopped
1 1/2 cans of beer [*not lite]
8 oz can tomato sauce
1/2 ts cayenne pepper
2 c stewed tomatos
6 jalapenos fresh & whole
2 tb masa harina
1/2 ts salt
1 oz jack daniels whiskey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the
Bell peppers in the bacon grease until the onions start to become
transparent. Meanwhile bring the beer & whiskey to a boil and add the meat,
seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot.
Allow to boil for 5-7 minutes. Reduce the heat to medium then add the
tomatos & tomato sauce. Stir occassionally while continuing to cook for 30
minutes. reduce heat to simmer and cook for 1 hour.
4 lb boneless, cubed venison
2 jalapenos seeded & chopped
3 tb bacon grease
3 tb soy sauce
5 tb fresh ground cumin
1/2 c chopped green bell pepper
5 garlic cloves minced
2 onions chopped
1 1/2 cans of beer [*not lite]
8 oz can tomato sauce
1/2 ts cayenne pepper
2 c stewed tomatos
6 jalapenos fresh & whole
2 tb masa harina
1/2 ts salt
1 oz jack daniels whiskey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the
Bell peppers in the bacon grease until the onions start to become
transparent. Meanwhile bring the beer & whiskey to a boil and add the meat,
seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot.
Allow to boil for 5-7 minutes. Reduce the heat to medium then add the
tomatos & tomato sauce. Stir occassionally while continuing to cook for 30
minutes. reduce heat to simmer and cook for 1 hour.
Oven-Barbecued Venison Ribs
Yield: 8 servings
2 lb venison ribs
1 vegetable oil
1 salt & pepper
2 tb vinegar
2 tb brown sugar
1 ts prepared mustard
16 oz tomato sauce
In a 2-qt. baking dish or roaster arrange ribs. Brush lightly with cooking
oil & sprinkle with salt & pepper. Bake at 325-350 degrees until fairly
well done, turning once. Pour off any juices. Combine vinegar, brown sugar
& mustard with tomato sauce & pour over ribs. Bake until done, basting
occasionally with sauce.
2 lb venison ribs
1 vegetable oil
1 salt & pepper
2 tb vinegar
2 tb brown sugar
1 ts prepared mustard
16 oz tomato sauce
In a 2-qt. baking dish or roaster arrange ribs. Brush lightly with cooking
oil & sprinkle with salt & pepper. Bake at 325-350 degrees until fairly
well done, turning once. Pour off any juices. Combine vinegar, brown sugar
& mustard with tomato sauce & pour over ribs. Bake until done, basting
occasionally with sauce.
Venison Suey
Yield: 4 servings
1 lb steak, cut in thin strips
2 tb oil
4 oz drained mushrooms
1 1/2 c sliced celery
1 c sliced green pepper
1/2 c sliced onion *
2 tb soy sauce
2 tb cornstarch
1/2 c water
In skillet, brown venison steak in oil. Add vegetables, soup & soy sauce.
Cover, cook over low heat 20 min. or until meat is tender. Stir now & then.
Blend cornstarch & water then stir into meat & vegetables. Cook, stirring
until thickened. Serve with hot rice. * onions can be substituted with 1
can beef or onion soup for every 1/2 cup onions.
1 lb steak, cut in thin strips
2 tb oil
4 oz drained mushrooms
1 1/2 c sliced celery
1 c sliced green pepper
1/2 c sliced onion *
2 tb soy sauce
2 tb cornstarch
1/2 c water
In skillet, brown venison steak in oil. Add vegetables, soup & soy sauce.
Cover, cook over low heat 20 min. or until meat is tender. Stir now & then.
Blend cornstarch & water then stir into meat & vegetables. Cook, stirring
until thickened. Serve with hot rice. * onions can be substituted with 1
can beef or onion soup for every 1/2 cup onions.
Venison Rib Barbecue
Yield: 4 servings
----MARINADE----
1 c sugar
1/4 c vinegar
1/4 c salt
1 slice of bacon
1 slice of onion
1/4 ts chili powder
-BARBECUE SAUCE-
1 ea chopped onion
6 oz tomato juice
1/2 ts oregano
1/2 ts basil
1/2 ts marjoram
1 ea stalk of celery
1 ea chopped carrot
Clean as much fat off ribs as you can. Marinate overnight. Dry pieces &
roll in flour, fry until light brown. Remove from skillet & arrange in a
large fry pan or skillet. Cover with barbecue sauce & bake until tender at
350 degrees.
----MARINADE----
1 c sugar
1/4 c vinegar
1/4 c salt
1 slice of bacon
1 slice of onion
1/4 ts chili powder
-BARBECUE SAUCE-
1 ea chopped onion
6 oz tomato juice
1/2 ts oregano
1/2 ts basil
1/2 ts marjoram
1 ea stalk of celery
1 ea chopped carrot
Clean as much fat off ribs as you can. Marinate overnight. Dry pieces &
roll in flour, fry until light brown. Remove from skillet & arrange in a
large fry pan or skillet. Cover with barbecue sauce & bake until tender at
350 degrees.
Venison Meat Loaf With Chili Sauce
Yield: 6 servings
4 slices fresh bread
1/2 c water
2 lb ground venison
1 medium onion
1 ts salt
1/4 ts pepper
2 eggs
1 c chili sauce
Soften bread in water and add remaining ingredients. Mix well, pack in pan
and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.
4 slices fresh bread
1/2 c water
2 lb ground venison
1 medium onion
1 ts salt
1/4 ts pepper
2 eggs
1 c chili sauce
Soften bread in water and add remaining ingredients. Mix well, pack in pan
and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.
Roast Venison
Yield: 6 servings
4 lb venison roast; elk,moose,or
-deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat
Marinade the venison over night in the refrigerator. Season with salt, roll
in flour and brown in hot skillet. Place in crock-pot cooker and add
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade. Use for "red" meats (including
rabbits) or game birds.
4 lb venison roast; elk,moose,or
-deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat
Marinade the venison over night in the refrigerator. Season with salt, roll
in flour and brown in hot skillet. Place in crock-pot cooker and add
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade. Use for "red" meats (including
rabbits) or game birds.
Frank's Sure-Kill Venison Chili
Yield: 1 servings
3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers - diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped
1 other spices that look good
1 that you have a mind to use.
Brown the venison (or other wild game) with some butter. Venison tends to
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart
slow cooker. (A large pot on the stove will work, but overnight cooking
is preferred). Add other ingredients, mixing well. Add only enough water
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can't keep everyone away. Consistancy
should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.
3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers - diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped
1 other spices that look good
1 that you have a mind to use.
Brown the venison (or other wild game) with some butter. Venison tends to
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart
slow cooker. (A large pot on the stove will work, but overnight cooking
is preferred). Add other ingredients, mixing well. Add only enough water
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can't keep everyone away. Consistancy
should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.
Venison Roast
Yield: 4 servings
3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).
3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).
Venison Picadillo
Yield: 8 servings
3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper
In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.
3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper
In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.
Barbecued Venison Ribs
Yield: 6 servings
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.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.
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.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.
Venison Steaks With Scotch Sour Sauce
Yield: 4 servings
2 tb butter,divided use
1/4 c finely chopped shallots
5 cranberries,crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.
2 tb butter,divided use
1/4 c finely chopped shallots
5 cranberries,crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.
Venison Pepper Steak
Yield: 8 servings
2 lb venison steak, cut in strips
----MIXTURE
1/2 c flour
3/4 ts salt
1/4 ts pepper
1/2 c shortening
1 cn stewed tomatoes, save juice
3/4 c chopped onion
2 c water
1/2 ts garlic powder
2 ea beef bouillon cubes
3 ea green peppers, cut in strips
2 ts worcestershire sauce
Melt shortening in large skillet. Roll venison in flour mixture, using all
the mixture. Brown meat in hot shortening, add the liquid from tomatoes,
water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10
minutes more. Add the tomatoes,cook until tomatoes are hot (about 5
minutes). Serve over hot cooked rice. This makes a delicious hunting camp
supper, served with tossed salad, hot garlic bread, & fruit for dessert.
2 lb venison steak, cut in strips
----MIXTURE
1/2 c flour
3/4 ts salt
1/4 ts pepper
1/2 c shortening
1 cn stewed tomatoes, save juice
3/4 c chopped onion
2 c water
1/2 ts garlic powder
2 ea beef bouillon cubes
3 ea green peppers, cut in strips
2 ts worcestershire sauce
Melt shortening in large skillet. Roll venison in flour mixture, using all
the mixture. Brown meat in hot shortening, add the liquid from tomatoes,
water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10
minutes more. Add the tomatoes,cook until tomatoes are hot (about 5
minutes). Serve over hot cooked rice. This makes a delicious hunting camp
supper, served with tossed salad, hot garlic bread, & fruit for dessert.
Onion Buttered Deer Steak
Yield: 1 servings
--BUTTER SAUCE--
1/2 c butter
1/4 c minced onion
2 ts worcestershire or soy sauce
1/2 ts dry mustard
1/2 ts freshly ground pepper
In small saucepan, combine ingredients. Heat together until butter melts.
Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14
to 16 minutes for medium, brushing with butter mixture.
--BUTTER SAUCE--
1/2 c butter
1/4 c minced onion
2 ts worcestershire or soy sauce
1/2 ts dry mustard
1/2 ts freshly ground pepper
In small saucepan, combine ingredients. Heat together until butter melts.
Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14
to 16 minutes for medium, brushing with butter mixture.
Venison Roast Burgundy
Yield: 12 servings
6 lb roast
1 ea celery stalk with leaves
2 ea carrots, quartered
1/2 c dry red wine
2 ea med. onions, quartered
1 salt & pepper
1 ea crumbled bay leaf
1/2 ts rosemary
1/2 ts marjoram
Place roast in center of piece of heavy aluminum foil large enough to
completely wrap it. Put in shallow pan; fold foil up around meat pan
fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat
& brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil
up around meat & seal the edges with a double fold. Place in 300 degree
oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree
oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in
saucepan until slightly thickened, correct seasonings & serve.
6 lb roast
1 ea celery stalk with leaves
2 ea carrots, quartered
1/2 c dry red wine
2 ea med. onions, quartered
1 salt & pepper
1 ea crumbled bay leaf
1/2 ts rosemary
1/2 ts marjoram
Place roast in center of piece of heavy aluminum foil large enough to
completely wrap it. Put in shallow pan; fold foil up around meat pan
fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat
& brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil
up around meat & seal the edges with a double fold. Place in 300 degree
oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree
oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in
saucepan until slightly thickened, correct seasonings & serve.
Venison Chops And Rice
Yield: 6 servings
6 ea chops
6 tb uncooked rice
6 ea slices onion
6 ea slices tomato
1 cn chicken broth
Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for
each chop in bottom of dish.
Place chops on rice. Put slice of onion, tomato & pepper on each chop.
Cover with chicken broth. Bake 1 hr. at 350 degrees.
6 ea chops
6 tb uncooked rice
6 ea slices onion
6 ea slices tomato
1 cn chicken broth
Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for
each chop in bottom of dish.
Place chops on rice. Put slice of onion, tomato & pepper on each chop.
Cover with chicken broth. Bake 1 hr. at 350 degrees.
Venison Chops In Tomato Soup
Yield: 4 servings
8 ea chops
1 salt & pepper
1 garlic powder
1 cn tomato soup
1/2 ea green pepper, chopped
1/2 ea med. onion
1 1/3 c minute rice
Put salt, pepper & garlic powder on chops. Brown in oil in electric
skillet. Pour tomato soup in skillet.
Add green peppers & onions. Simmer 1 or 1 1/2 hrs.
Turn skillet off & add minute rice. Let stand until sauce is absorbed.
8 ea chops
1 salt & pepper
1 garlic powder
1 cn tomato soup
1/2 ea green pepper, chopped
1/2 ea med. onion
1 1/3 c minute rice
Put salt, pepper & garlic powder on chops. Brown in oil in electric
skillet. Pour tomato soup in skillet.
Add green peppers & onions. Simmer 1 or 1 1/2 hrs.
Turn skillet off & add minute rice. Let stand until sauce is absorbed.
Venison Jerky
Yield: 1 servings
2 lb venison
1 c soy sauce
1 ts lemon juice
1/2 ts black pepper
1/4 ts garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all
ingredients and marinate venison approximately 10 hours turning once every
hour. Smoke venison on grill until completely dry or you may use oven on
low heat with venison spread out on broiler pan.
2 lb venison
1 c soy sauce
1 ts lemon juice
1/2 ts black pepper
1/4 ts garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all
ingredients and marinate venison approximately 10 hours turning once every
hour. Smoke venison on grill until completely dry or you may use oven on
low heat with venison spread out on broiler pan.
Deer Jerky
Yield: 1 servings
4 lb venison
4 tb onion powder
1 1/2 ts black pepper
1 1/2 ts garlic powder
2 pinches salt
1/2 ts italian seasoning
1 c worcestershire sauce
1 c soy sauce
1 ts texas pete
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F for 4 hours or until dried to taste.
4 lb venison
4 tb onion powder
1 1/2 ts black pepper
1 1/2 ts garlic powder
2 pinches salt
1/2 ts italian seasoning
1 c worcestershire sauce
1 c soy sauce
1 ts texas pete
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F for 4 hours or until dried to taste.
Smoked Oriental Venison Jerky
Yield: 1 servings
4 lb venison roast
1/4 c salt
1/4 c brown sugar
2 c water
1 c apple cider/or cider vinegar
1/2 c soy sauce
2 oz bourbon or brandy
1/2 ts onion powder
1/2 ts garlic powder
1 ts grated ginger
1 ts grated orange peel
6 white cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke for
12 to 16 hours depending on degree of desired dryness. Use approximately 3
panfuls of hickory or cherry wood chips to add flavor.
4 lb venison roast
1/4 c salt
1/4 c brown sugar
2 c water
1 c apple cider/or cider vinegar
1/2 c soy sauce
2 oz bourbon or brandy
1/2 ts onion powder
1/2 ts garlic powder
1 ts grated ginger
1 ts grated orange peel
6 white cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke for
12 to 16 hours depending on degree of desired dryness. Use approximately 3
panfuls of hickory or cherry wood chips to add flavor.
Hearty Venison Soup
Yield: 6 servings
4 tb corn oil
1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 c water
1 c chopped onions
1 tb worcestershire sauce
2 potatoes, peeled, cubed
1 c celery, sliced
In large kettle, heat oil, add venison, and brown all sides. Remove meat
with a slotted spoon and set aside. Add sausage, sliced, to kettle and
brown on all sides. Drain off drippings. Add tomatoes (broken up with a
spoon), water, onion, Worcestershire sauce, and browned venison. Heat to
boiling. Reduce heat to simmer, cover and cook until almost tender - about
1 1/2 hours. Add cubed potatoes and sliced celery and simmer until
vegetables and meat are tender, about 1 hour more.
4 tb corn oil
1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 c water
1 c chopped onions
1 tb worcestershire sauce
2 potatoes, peeled, cubed
1 c celery, sliced
In large kettle, heat oil, add venison, and brown all sides. Remove meat
with a slotted spoon and set aside. Add sausage, sliced, to kettle and
brown on all sides. Drain off drippings. Add tomatoes (broken up with a
spoon), water, onion, Worcestershire sauce, and browned venison. Heat to
boiling. Reduce heat to simmer, cover and cook until almost tender - about
1 1/2 hours. Add cubed potatoes and sliced celery and simmer until
vegetables and meat are tender, about 1 hour more.
Venison Cheese Ball Soup
Yield: 6 servings
1 lb ground venison
1 tb margarine
1 md onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole
-tomatoes, mash; ed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tb worcestershire sauce
1 ts basil
1 ds pepper
2 eggs
1/2 c grated parmesan cheese
1/2 ts thyme leaves
1/2 c finely rolled saltine
-cracker crumb; s
4 c shredded cabbage
Brown meat in margarine and set aside to cool. Place onion, garlic,
tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and
pepper in large covered kettle. Bring to a boil, cover and simmer for 30
minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well.
Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage
and drop in venison cheese balls. Cover and simmer for
another 30 minutes.
1 lb ground venison
1 tb margarine
1 md onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole
-tomatoes, mash; ed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tb worcestershire sauce
1 ts basil
1 ds pepper
2 eggs
1/2 c grated parmesan cheese
1/2 ts thyme leaves
1/2 c finely rolled saltine
-cracker crumb; s
4 c shredded cabbage
Brown meat in margarine and set aside to cool. Place onion, garlic,
tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and
pepper in large covered kettle. Bring to a boil, cover and simmer for 30
minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well.
Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage
and drop in venison cheese balls. Cover and simmer for
another 30 minutes.
Venison Goulash Soup
Yield: 12 servings
5 1/2 lb lean venison, cut into 1
-1/4-inch c; ubes
5 oz lard
5 1/2 lb onions, sliced
5 oz sweet paprika
1 tb hot paprika
1 1/4 qt red wine
3 1/8 qt water
2 lg potatoes, peeled and
-quartered
3 carrots, peeled and
-quartered
2 apples, peeled, cored and
-quartered
1 peppercorns
1 juniper berries
3 bay leaves
1 a few piment seeds (??)
3 stalks celery, thinly sliced
2 bn parsley, chopped
1 sour cream to taste
Best made in large quantities. Recipe therefor serves 12.
In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve. Add remaining lard. Add
paprika and stir well. Slowly add red wine and water, continuing to stir
to make sure there are no lumps of paprika. Add meat and onions to pot
again. Add potatoes, carrots, apples and spices. Quantities are
approximate, use more, or less, as you wish. Cook gently, covered, for 3
hours. Check occasionally, and add more water as required. Remove coarse
spices, and add celery and parsley. Serve with a bowl of sour cream, so
each person can help themselves.
5 1/2 lb lean venison, cut into 1
-1/4-inch c; ubes
5 oz lard
5 1/2 lb onions, sliced
5 oz sweet paprika
1 tb hot paprika
1 1/4 qt red wine
3 1/8 qt water
2 lg potatoes, peeled and
-quartered
3 carrots, peeled and
-quartered
2 apples, peeled, cored and
-quartered
1 peppercorns
1 juniper berries
3 bay leaves
1 a few piment seeds (??)
3 stalks celery, thinly sliced
2 bn parsley, chopped
1 sour cream to taste
Best made in large quantities. Recipe therefor serves 12.
In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve. Add remaining lard. Add
paprika and stir well. Slowly add red wine and water, continuing to stir
to make sure there are no lumps of paprika. Add meat and onions to pot
again. Add potatoes, carrots, apples and spices. Quantities are
approximate, use more, or less, as you wish. Cook gently, covered, for 3
hours. Check occasionally, and add more water as required. Remove coarse
spices, and add celery and parsley. Serve with a bowl of sour cream, so
each person can help themselves.
Uncle Buck's Venison Kabobs
Yield: 1 servings
1 venison; kabobs
1/4 c cranberry juice
1/4 c olive oil
1/4 ts fresh garlic
1/4 ts onion salt
1/4 ts celery salt
1/4 ts black pepper
1/4 ts sweet basil
1/8 ts ginger
1 mushroom
1 onions
1 green peppers
1 cherry tomatoes
Recipe by: Uncle Buck's Venison, Littleton, NH Mix juice, oil and spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerat
Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion
and green peppers. Grill over hot fire for several minutes. Do not overcoo
While cooking, baste meat and vegetables several times with leftover marina
Serve on a warmed platter.
1 venison; kabobs
1/4 c cranberry juice
1/4 c olive oil
1/4 ts fresh garlic
1/4 ts onion salt
1/4 ts celery salt
1/4 ts black pepper
1/4 ts sweet basil
1/8 ts ginger
1 mushroom
1 onions
1 green peppers
1 cherry tomatoes
Recipe by: Uncle Buck's Venison, Littleton, NH Mix juice, oil and spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerat
Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion
and green peppers. Grill over hot fire for several minutes. Do not overcoo
While cooking, baste meat and vegetables several times with leftover marina
Serve on a warmed platter.
Dutch Oven Venison
Yield: 4 servings
4 lb shoulder roast of venison
1 flour seasoned with salt and
1 pepper
3 tb cooking oil
1 onion, sliced
1 green pepper, sliced
1 garlic clove, minced
1 cn tomatoes (16-oz)
1 tb sugar
1/2 c dry red wine
1/2 ts thyme
1 parsley sprig
4 cloves, whole
20 peppercorns
2 bay leaves, crushed
12 juniper berries, crushed
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven. When
brown on all sides, remove the roast from the pot. In the same pan, saute
the onion, green pepper, and garlic over moderate heat for 5 minutes,
stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and
heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of
double-thickness cheese cloth, and tie with a string into a bag. Add the
bag to pot. When the mixture is boiling, add the browned roast and baste
with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until
tender. Baste several times with pan juices during the roasting, slice
thinly, and serve with pan juices.
4 lb shoulder roast of venison
1 flour seasoned with salt and
1 pepper
3 tb cooking oil
1 onion, sliced
1 green pepper, sliced
1 garlic clove, minced
1 cn tomatoes (16-oz)
1 tb sugar
1/2 c dry red wine
1/2 ts thyme
1 parsley sprig
4 cloves, whole
20 peppercorns
2 bay leaves, crushed
12 juniper berries, crushed
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven. When
brown on all sides, remove the roast from the pot. In the same pan, saute
the onion, green pepper, and garlic over moderate heat for 5 minutes,
stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and
heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of
double-thickness cheese cloth, and tie with a string into a bag. Add the
bag to pot. When the mixture is boiling, add the browned roast and baste
with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until
tender. Baste several times with pan juices during the roasting, slice
thinly, and serve with pan juices.
Stuffed Venison Pinwhells
Yield: 8 servings
2 whole venison backstraps,
1 rolled out 1/4 in. thick
1 qt whole milk
2 ts wild game seasoning
1 lb velveeta cheese
1 cn rotel tomatoes with diced
1 chiles
2 lb thinly sliced lean bacon
1/2 c thinly sliced green onions
8 cloves garlic, finely mince
First, prepare the backstrap fillet. It's an extremely tender tubelike
piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch thick,
and rolled out flat. To do this, you need a very sharp knife. Start by
laying out the fillet perpendicular to your body and making a shallow slice
about 1/4 inch deep in the meat. Then, as if slicing through and unrolling
paper towels from a roll, begin working around the outside perimeter of the
fillet until the backstrap comes out looking like a round steak. It takes a
little practice to do ... but you can do it! When the meat is ready, place
both pieces into a glass or plastic container and cover them with whole
milk. You want to marinate the venison for at least 6 hours, but preferably
overnight. The milk tenderizes the deer and helps to remove any unwanted
gamey flavor. After the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry with several paper
towels. Then liberally sprinkle both sides with wild game seasoning and rub
it briskly into the meat. At this point, preheat your oven to 400 degrees.
Then, in your food processor, mix together the Velveeta cheese and the
Rotel tomatoes until smooth and creamy. When you're ready to make the
pinwheels, spread a thin layer of the cheese mixture evenly over one side
of the deer. Then place a layer of bacon strips - side by side - on top of
the cheese. Finish up the preparation by lightly sprinkling on a little
sliced green onions and a little minced garlic. Now tightly roll up the
flattened fillets and set them aside momentarily. Then on the same work
surface, lay out another 8 to 10 strips of bacon side by side and put one
of the rolled backstraps on top of them. Now wrap the bacon strips around
the venison and pin them in place with toothpicks. When you are finished,
the backstrap should be completely encased in bacon strips. Repeat with the
other backstrap. All that's left is to take a sharp knife, slice the rolled
venison into 2 inch thick pinwheels, position them on a shallow cookie
sheet, and bake them - uncovered - in the oven for about 40 to 45 minutes.
You'll notice that a light sauce will form in the bottom of the cookie
sheet; you can use this to baste the pinwheels as they cook. The one thing
you don't want to do is overcook the venison - it will come out dry and
chewy instead of juicy and tender if you do! Note: If you don't have
wild game seasoning on hand, you can lightly sprinkle the venison with
salt, black pepper, onion powder, garlic powder, and sweet basil as a
substitute.
2 whole venison backstraps,
1 rolled out 1/4 in. thick
1 qt whole milk
2 ts wild game seasoning
1 lb velveeta cheese
1 cn rotel tomatoes with diced
1 chiles
2 lb thinly sliced lean bacon
1/2 c thinly sliced green onions
8 cloves garlic, finely mince
First, prepare the backstrap fillet. It's an extremely tender tubelike
piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch thick,
and rolled out flat. To do this, you need a very sharp knife. Start by
laying out the fillet perpendicular to your body and making a shallow slice
about 1/4 inch deep in the meat. Then, as if slicing through and unrolling
paper towels from a roll, begin working around the outside perimeter of the
fillet until the backstrap comes out looking like a round steak. It takes a
little practice to do ... but you can do it! When the meat is ready, place
both pieces into a glass or plastic container and cover them with whole
milk. You want to marinate the venison for at least 6 hours, but preferably
overnight. The milk tenderizes the deer and helps to remove any unwanted
gamey flavor. After the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry with several paper
towels. Then liberally sprinkle both sides with wild game seasoning and rub
it briskly into the meat. At this point, preheat your oven to 400 degrees.
Then, in your food processor, mix together the Velveeta cheese and the
Rotel tomatoes until smooth and creamy. When you're ready to make the
pinwheels, spread a thin layer of the cheese mixture evenly over one side
of the deer. Then place a layer of bacon strips - side by side - on top of
the cheese. Finish up the preparation by lightly sprinkling on a little
sliced green onions and a little minced garlic. Now tightly roll up the
flattened fillets and set them aside momentarily. Then on the same work
surface, lay out another 8 to 10 strips of bacon side by side and put one
of the rolled backstraps on top of them. Now wrap the bacon strips around
the venison and pin them in place with toothpicks. When you are finished,
the backstrap should be completely encased in bacon strips. Repeat with the
other backstrap. All that's left is to take a sharp knife, slice the rolled
venison into 2 inch thick pinwheels, position them on a shallow cookie
sheet, and bake them - uncovered - in the oven for about 40 to 45 minutes.
You'll notice that a light sauce will form in the bottom of the cookie
sheet; you can use this to baste the pinwheels as they cook. The one thing
you don't want to do is overcook the venison - it will come out dry and
chewy instead of juicy and tender if you do! Note: If you don't have
wild game seasoning on hand, you can lightly sprinkle the venison with
salt, black pepper, onion powder, garlic powder, and sweet basil as a
substitute.
Uncle Buck's Venison Chili
Yield: 8 servings
2 tb olive oil
1 md bell pepper; chopped
2 md onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
4 tb tomato paste
1 bay leaf
1 ts ground cumin
1 ts oregano
1/4 ts cayenne pepper
1 tb chili powder; mild
1 salt and pepper; to taste
1 c beef stock
2 tb dark brown sugar; to taste
2 cn chili peppers; small
14 oz red kidney beans, canned
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft.
Brown allmeat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.
Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two
hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.
2 tb olive oil
1 md bell pepper; chopped
2 md onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
4 tb tomato paste
1 bay leaf
1 ts ground cumin
1 ts oregano
1/4 ts cayenne pepper
1 tb chili powder; mild
1 salt and pepper; to taste
1 c beef stock
2 tb dark brown sugar; to taste
2 cn chili peppers; small
14 oz red kidney beans, canned
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft.
Brown allmeat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.
Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two
hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.
Venison With Green Peppercorns
Yield: 4 servings
4 venison fillets (6 oz ea)
1 tb green peppercorns
3 oz bourbon whiskey
1 salt
1 freshly ground pepper
1 chopped shallot
1/4 c red wine
1/4 c heavy cream
2 tb butter
1 tb chopped fresh chives, thyme
-or pars; ley
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a saute pan. Salt and pepper the venison on both sides and
saute quickly, about 2 minutes per side (depending on thickness) for medium
rare. Remove from pan and keep warm.
Add shallots to pan juices; cook 1 minute. Add green peppercorns and
bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy
cream and continue cooking until sauce coats the back of a spoon. Add herbs
and any meat juices. Serve sauce over venison.
4 venison fillets (6 oz ea)
1 tb green peppercorns
3 oz bourbon whiskey
1 salt
1 freshly ground pepper
1 chopped shallot
1/4 c red wine
1/4 c heavy cream
2 tb butter
1 tb chopped fresh chives, thyme
-or pars; ley
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a saute pan. Salt and pepper the venison on both sides and
saute quickly, about 2 minutes per side (depending on thickness) for medium
rare. Remove from pan and keep warm.
Add shallots to pan juices; cook 1 minute. Add green peppercorns and
bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy
cream and continue cooking until sauce coats the back of a spoon. Add herbs
and any meat juices. Serve sauce over venison.
Venison Burgers
Yield: 8 burgers
1 lb ground venison
3 oz pork fat back, ground
1 salt
1 freshly ground pepper
Because venison has so little fat, you'll need to add some for a juicy
burger. But don't use deer fat - it tastes bad.)
Mix venison, pork, salt and pepper, handling as little as possible. Heat
grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and
cook to desired doneness. Serve on rolls with your choice of condiments.
1 lb ground venison
3 oz pork fat back, ground
1 salt
1 freshly ground pepper
Because venison has so little fat, you'll need to add some for a juicy
burger. But don't use deer fat - it tastes bad.)
Mix venison, pork, salt and pepper, handling as little as possible. Heat
grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and
cook to desired doneness. Serve on rolls with your choice of condiments.
Fiery Barbecued Venison
Yield: 4 servings
4 venison steaks or medallions
- (about; 4 oz. per portion)
2 ts paprika
1 ts chili powder
1 ts ground cumin
1 ts ground coriander (cilantro)
1 ts sugar
1 ts salt
1/2 ts dry mustard powder
1/2 ts dried thyme leaves
1/2 ts good curry powder
1/2 ts cayenne
-CORIANDER AVACADO CREAM--
1/2 avacado (~ 4 tablespoon)
3 tb sour cream
2 tb fresh chopped coriander
1/2 ts grated lime peel
4 dr tabasco sauce
1 salt
1 pepper
1 olive oil for basting
This Southwestern-style dish from the Cervena venison people packs an
intense flavor punch.
To make the avacado cream, place all ingredients in a processor or blender
and blend until smooth.
Combine all the meat spices in a large bowl. Place the venison in the bowl
and mix to coat well. Brush off excess coating and let stand 1 hour.
Heat the barbecue grill; oil the grill.
Brown venison well over high heat, turning often and basting lightly with
olive oil. When done to your taste, remove from grill, cover with foil and
let stand about 5 minutes; serve with coriander cream.
4 venison steaks or medallions
- (about; 4 oz. per portion)
2 ts paprika
1 ts chili powder
1 ts ground cumin
1 ts ground coriander (cilantro)
1 ts sugar
1 ts salt
1/2 ts dry mustard powder
1/2 ts dried thyme leaves
1/2 ts good curry powder
1/2 ts cayenne
-CORIANDER AVACADO CREAM--
1/2 avacado (~ 4 tablespoon)
3 tb sour cream
2 tb fresh chopped coriander
1/2 ts grated lime peel
4 dr tabasco sauce
1 salt
1 pepper
1 olive oil for basting
This Southwestern-style dish from the Cervena venison people packs an
intense flavor punch.
To make the avacado cream, place all ingredients in a processor or blender
and blend until smooth.
Combine all the meat spices in a large bowl. Place the venison in the bowl
and mix to coat well. Brush off excess coating and let stand 1 hour.
Heat the barbecue grill; oil the grill.
Brown venison well over high heat, turning often and basting lightly with
olive oil. When done to your taste, remove from grill, cover with foil and
let stand about 5 minutes; serve with coriander cream.
Oriental Venison Cutlets
Yield: 8 servings
16 venison cutlets (3 oz ea)
2 tb olive oil
1 tb fresh chopped basil
1 tb fresh chopped chervil
1 tb fresh chopped cilantro
1 tb fresh chopped mint
1 tb fresh chopped flat parsley
2 tb sesame oil
1 tb chopped carlic
2 tb chopped shallots
2 tb unpeeled grated ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb butter
In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.
Add garlic, shallots, ginger, soy sauce and chicken stock to pan juices.
Simmer about 8 minutes. Swirl in butter; return to simmer. Arrange venison
slices on plates and spoon sauce over each. Serve immediately.
16 venison cutlets (3 oz ea)
2 tb olive oil
1 tb fresh chopped basil
1 tb fresh chopped chervil
1 tb fresh chopped cilantro
1 tb fresh chopped mint
1 tb fresh chopped flat parsley
2 tb sesame oil
1 tb chopped carlic
2 tb chopped shallots
2 tb unpeeled grated ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb butter
In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.
Add garlic, shallots, ginger, soy sauce and chicken stock to pan juices.
Simmer about 8 minutes. Swirl in butter; return to simmer. Arrange venison
slices on plates and spoon sauce over each. Serve immediately.
Big Bob's Shoulder Of Venison
Yield: 6 servings
1 5 lb. shoulder of venison
1 ts pepper
1 ts allspice
1/4 c butter [softened]
1 lg onion [chopped]
1 cn (12 oz) beer
1 c sour cream
1 cn cream of mushroom soup
1) Season venison with the spices, rubbing in lightly, then spread the
butter on the meat, covering completely. Place the roast in a 8" x 13"
roasting pan and cover with the onions... 2) Combine the beer, sour cream,
and soup in a bowl and wisk `til blended, then pour over the roast... 3)
Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small
amounts of water if necessary) * Thicken the pan drippings for gravy if
desired... Serve with noodles, rice or potatoes.
1 5 lb. shoulder of venison
1 ts pepper
1 ts allspice
1/4 c butter [softened]
1 lg onion [chopped]
1 cn (12 oz) beer
1 c sour cream
1 cn cream of mushroom soup
1) Season venison with the spices, rubbing in lightly, then spread the
butter on the meat, covering completely. Place the roast in a 8" x 13"
roasting pan and cover with the onions... 2) Combine the beer, sour cream,
and soup in a bowl and wisk `til blended, then pour over the roast... 3)
Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small
amounts of water if necessary) * Thicken the pan drippings for gravy if
desired... Serve with noodles, rice or potatoes.
Marinated Venison
Yield: 12 servings
2 lg carrots [sliced]
2 lg onions [sliced]
2 celery stalks [finely
1 chopper]
1/2 c olive oil
2 garlic cloves
2 ts salt
1 ts pepper [fresh ground]
1/2 c sugar
1/2 ts cloves
1/2 ts allspice
1/2 ts basil
2 bay leaves
1/2 tb parsley [chopped]
4 c vinegar
4 c water
2 c beer
4 lb venison shoulder [cubed]
1) Saut‚ the carrots, onions, and celery in 1 tb ov olive oil in a skillet
over low heat for 15 min., stirring frequently. Add the remaining olive
oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves,
parsley vinegar, water, and beer, mixing well, and pour into a nonreactive
bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours
stirring occasionally... 2) Place the venison in w/marinade in a stock pot
and bring to a boil over med to low heat then reduce heat to low and simmer
for 2 hours... 3) Discard the bay leaves, thicken the pan juices for gravy
and serve.
2 lg carrots [sliced]
2 lg onions [sliced]
2 celery stalks [finely
1 chopper]
1/2 c olive oil
2 garlic cloves
2 ts salt
1 ts pepper [fresh ground]
1/2 c sugar
1/2 ts cloves
1/2 ts allspice
1/2 ts basil
2 bay leaves
1/2 tb parsley [chopped]
4 c vinegar
4 c water
2 c beer
4 lb venison shoulder [cubed]
1) Saut‚ the carrots, onions, and celery in 1 tb ov olive oil in a skillet
over low heat for 15 min., stirring frequently. Add the remaining olive
oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves,
parsley vinegar, water, and beer, mixing well, and pour into a nonreactive
bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours
stirring occasionally... 2) Place the venison in w/marinade in a stock pot
and bring to a boil over med to low heat then reduce heat to low and simmer
for 2 hours... 3) Discard the bay leaves, thicken the pan juices for gravy
and serve.
Venison Steaks With Chestnuts & Figs
Yield: 4 servings
1 stephen ceideburg
1/2 tb butter
1 black pepper
50 g chopped green onions
200 ml port wine
300 ml stock
24 peeled chestnuts
1 tb butter
8 venison medallions
4 figs
By rights, this dish requires lengthy preparation of a stock made with the
bones and trimmings of venison. However, this is impossible for most of us
who buy venison as a boneless fillet.
A good beef stock is a satisfactory substitute and if you use a canned beef
bouillon (Campbells makes one) and prepare the chestnuts in advance, the
meal can be prepared very rapidly.
Melt half a tablespoon of butter in a heavy saucepan, add a good grinding
of black pepper and gently cook 50 g chopped green (spring) onions. Add 200
mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for
about 20 minutes or until the sauce becomes syrupy. Set aside and keep
warm.
Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it
is very hot, cook 8 medallions of venison, each about 1 cm thick.
Sear them for a maximum of 1 minute on each side, to ensure they are still
rare.
Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a
grill to heat through.
Divide the sauce and chestnuts between four heated plates and add to each
plate 2 medallions of venison and a fan of fig slices. Serve immediately.
1 stephen ceideburg
1/2 tb butter
1 black pepper
50 g chopped green onions
200 ml port wine
300 ml stock
24 peeled chestnuts
1 tb butter
8 venison medallions
4 figs
By rights, this dish requires lengthy preparation of a stock made with the
bones and trimmings of venison. However, this is impossible for most of us
who buy venison as a boneless fillet.
A good beef stock is a satisfactory substitute and if you use a canned beef
bouillon (Campbells makes one) and prepare the chestnuts in advance, the
meal can be prepared very rapidly.
Melt half a tablespoon of butter in a heavy saucepan, add a good grinding
of black pepper and gently cook 50 g chopped green (spring) onions. Add 200
mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for
about 20 minutes or until the sauce becomes syrupy. Set aside and keep
warm.
Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it
is very hot, cook 8 medallions of venison, each about 1 cm thick.
Sear them for a maximum of 1 minute on each side, to ensure they are still
rare.
Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a
grill to heat through.
Divide the sauce and chestnuts between four heated plates and add to each
plate 2 medallions of venison and a fan of fig slices. Serve immediately.
Marinated Loin Of Venison Roasted In Mustard
Yield: 8 servings
1 stephen ceideburg
1 pt basic liquid game marinade
-(see rec; ipe)
4 to 5-pound boneless loin of
-venison; , well trimmed
3 lg garlic cloves
1/3 c chopped green onions
1/3 c dry white wine
1 ts chopped fresh sage
1 ts fresh thyme (or 1/2 teaspoon
- dried)
1 c dijon mustard
1/4 c olive oil
1 ts kosher or sea salt
Pour marinade over venison in a glass or stainless-steel pan. Cover and
refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly sear
the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary,
cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and quickly
process until smooth. Mixture should be very thick. Cover and refrigerate.
Place venison in a roasting pan and coat well with the mustard mixture.
Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat
is medium rare (130 degrees F. internal temperature).
Let meat rest at least 5 minutes before carving.
1 stephen ceideburg
1 pt basic liquid game marinade
-(see rec; ipe)
4 to 5-pound boneless loin of
-venison; , well trimmed
3 lg garlic cloves
1/3 c chopped green onions
1/3 c dry white wine
1 ts chopped fresh sage
1 ts fresh thyme (or 1/2 teaspoon
- dried)
1 c dijon mustard
1/4 c olive oil
1 ts kosher or sea salt
Pour marinade over venison in a glass or stainless-steel pan. Cover and
refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly sear
the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary,
cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and quickly
process until smooth. Mixture should be very thick. Cover and refrigerate.
Place venison in a roasting pan and coat well with the mustard mixture.
Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat
is medium rare (130 degrees F. internal temperature).
Let meat rest at least 5 minutes before carving.
Venison Stew
Yield: 6 servings
1 lb venison [cubed]
2 tb oil
6 c water
1 c onions [chopped]
1 c peas
1 c green beans
4 lg potatoes [peeled & chopped]
1 1/2 c carrots [sliced]
1 c corn
1 ts salt
1/4 ts pepper
2 bay leaves
3 tb cornstarch
1 c cold water
1) Brown the venison in the oil in a stock pot then drain... 2) Add
the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking
over med. heat for 45 min. to an hour or `til the meat and veggies are
tender... 3) Combine the cornstarch and the remaining water in a small
bowl, and stir into the stew `til thickened, stirring constantly... 4)
Remove and discard the bay leaves... Serve...
1 lb venison [cubed]
2 tb oil
6 c water
1 c onions [chopped]
1 c peas
1 c green beans
4 lg potatoes [peeled & chopped]
1 1/2 c carrots [sliced]
1 c corn
1 ts salt
1/4 ts pepper
2 bay leaves
3 tb cornstarch
1 c cold water
1) Brown the venison in the oil in a stock pot then drain... 2) Add
the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking
over med. heat for 45 min. to an hour or `til the meat and veggies are
tender... 3) Combine the cornstarch and the remaining water in a small
bowl, and stir into the stew `til thickened, stirring constantly... 4)
Remove and discard the bay leaves... Serve...
Venison Nacho Dip
Yield: 6 servings
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
1 salt and pepper to taste
16 oz refried beans
2 oz chopped green chiles
1 1/2 c grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 c sour cream
1 c guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
1 salt and pepper to taste
16 oz refried beans
2 oz chopped green chiles
1 1/2 c grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 c sour cream
1 c guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.
Venison Goulash
Yield: 6 servings
2 tb oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 md onions, very thinly sliced
2 tb paprika
1 ts salt
1 md green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 c water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med heat
until onions are soft. Put in the green pepper and water, cover the Dutch
Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison
is fork tender. Traditionally Goulash is served with broad noodles.
2 tb oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 md onions, very thinly sliced
2 tb paprika
1 ts salt
1 md green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 c water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med heat
until onions are soft. Put in the green pepper and water, cover the Dutch
Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison
is fork tender. Traditionally Goulash is served with broad noodles.
Venison Sausage Balls
Yield: 5 servings
1 1/2 lb venison; ground
1/2 c breadcrumbs, dry
1 egg; beaten
1 ts salt
1/2 c potatoes; mashed
1/2 ts sugar, brown
1/4 ts pepper
1/4 ts allspice, ground
1/4 ts nutmeg, ground
1/8 ts cloves, ground
1/8 ts ginger, ground
1/4 c butter (or marg.); melted
1 orange slices; opt.
1 lemon slices; opt.
1 parsley sprigs; opt.
Combine first 11 ingredients, mixing well. Shape into 1" balls. Brown well
in butter, stirring occasionally. Cover and cook over low heat 15 minutes.
Arrange on serving platter; garnish with fruit and parsley, if desired.
1 1/2 lb venison; ground
1/2 c breadcrumbs, dry
1 egg; beaten
1 ts salt
1/2 c potatoes; mashed
1/2 ts sugar, brown
1/4 ts pepper
1/4 ts allspice, ground
1/4 ts nutmeg, ground
1/8 ts cloves, ground
1/8 ts ginger, ground
1/4 c butter (or marg.); melted
1 orange slices; opt.
1 lemon slices; opt.
1 parsley sprigs; opt.
Combine first 11 ingredients, mixing well. Shape into 1" balls. Brown well
in butter, stirring occasionally. Cover and cook over low heat 15 minutes.
Arrange on serving platter; garnish with fruit and parsley, if desired.
Venison Pot Roast
Yield: 5 servings
7 lb boned leg-of-venison roast
1 3 to 6 bacon slices
2 c burgandy
1/2 c cider vinegar
2 celery tops
1 md onion, sliced
4 lemon slices
1 lg carrot, pared and sliced
1 tb salt
10 whole black peppers
2 bay leaves
1 clove garlic, crushed
1/4 c unsifted all-purpose flour
2 tb salad oil
Wipe roast with damp paper towels. Arrange bacon slices over inside
surface of meat; roll up, and tie securely.
Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt,
black peppers, bay leaves, and garlic with one cup water.
Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning
occasionally.
Remove roast from marinade; reserve 2 cups marinade.
Coat roast well with flour. Slowly heat oil in Dutch oven.
Add roast; cook, over medium heat, until browned all over-about 20
minutes.
Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer,
covered, 4 hours, or until roast is fork-tender. Baste meat occasionally
with pan liquid, adding rest of marinade as needed.
7 lb boned leg-of-venison roast
1 3 to 6 bacon slices
2 c burgandy
1/2 c cider vinegar
2 celery tops
1 md onion, sliced
4 lemon slices
1 lg carrot, pared and sliced
1 tb salt
10 whole black peppers
2 bay leaves
1 clove garlic, crushed
1/4 c unsifted all-purpose flour
2 tb salad oil
Wipe roast with damp paper towels. Arrange bacon slices over inside
surface of meat; roll up, and tie securely.
Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt,
black peppers, bay leaves, and garlic with one cup water.
Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning
occasionally.
Remove roast from marinade; reserve 2 cups marinade.
Coat roast well with flour. Slowly heat oil in Dutch oven.
Add roast; cook, over medium heat, until browned all over-about 20
minutes.
Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer,
covered, 4 hours, or until roast is fork-tender. Baste meat occasionally
with pan liquid, adding rest of marinade as needed.
Deer Sausage
Yield: 1 servings
2 lb bacon, smoked, unsliced
5 lb venison, lean
1 tb sage, rubbed
1 tb smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.
2 lb bacon, smoked, unsliced
5 lb venison, lean
1 tb sage, rubbed
1 tb smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.
Roast Loin Of Venison With Savory Wine Sauce
Yield: 6 servings
1 c olive oil
1/2 c carrot; finely chopped
1/2 c celery; finely chopped
1/2 c onion; finely chopped
4 cl garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tb clarified butter
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 c beef stock
2 tb butter
1 reserved venison bones
1/4 c minced shallots
1 cl garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tb sherry wine vinegar
1/4 c port
2 tb red currant jelly
1 salt to taste
1 fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the loin; trim and discard
fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for
the sauce. Slice loin against the grain into 6 pieces. Arrange in a single
layer in a casserole dish. Pour over the marinade, cover and refrigerate 24
hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and
cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a
large, heavy saucepan over high heat. Add bones; brown quickly, stirring
often. Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and vinegar,
bring to a boil and reduce by half. Add stock and currant jelly. Reduce
heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from
heat, strain and return to clean pan. Salt and pepper. Refrigerate until
needed and reheat before serving. To cook the venison, remove from
marinade, pat dry, and season with salt and pepper. Sautee in clarified
butter, searing all sides quickly. Transfer pan to preheated 400 deg oven
for 5-7 minutes until medium rare. Slice each piece against the grain into
3-4 pieces and serve with the reheated sauce.
1 c olive oil
1/2 c carrot; finely chopped
1/2 c celery; finely chopped
1/2 c onion; finely chopped
4 cl garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tb clarified butter
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 c beef stock
2 tb butter
1 reserved venison bones
1/4 c minced shallots
1 cl garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tb sherry wine vinegar
1/4 c port
2 tb red currant jelly
1 salt to taste
1 fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the loin; trim and discard
fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for
the sauce. Slice loin against the grain into 6 pieces. Arrange in a single
layer in a casserole dish. Pour over the marinade, cover and refrigerate 24
hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and
cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a
large, heavy saucepan over high heat. Add bones; brown quickly, stirring
often. Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and vinegar,
bring to a boil and reduce by half. Add stock and currant jelly. Reduce
heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from
heat, strain and return to clean pan. Salt and pepper. Refrigerate until
needed and reheat before serving. To cook the venison, remove from
marinade, pat dry, and season with salt and pepper. Sautee in clarified
butter, searing all sides quickly. Transfer pan to preheated 400 deg oven
for 5-7 minutes until medium rare. Slice each piece against the grain into
3-4 pieces and serve with the reheated sauce.
Venison Mincemeat Pie
Yield: 8 servings
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries
- or cur; rants
1 1/2 c chopped, peeled apples
1/4 lb ground venison or lean
-ground beef
1 ts ground cinnamon
1 ts ground cloves
1 ts ground ginger
1/2 ts salt
1/2 ts ground nutmeg
1/4 ts ground allspice
1 pastry (recipe follows)
1. At least 4 hours before making pie, prepare the mincemeat: In heavy
2-quart saucepan, combine cider, raisins, and cherries. Cover and heat to boiling
over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and
allspice. Simmer 2 hours longer. Check occasion- ally and add water if
necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to
room temperature. (Mincemeat can be made up to 3 months ahead and frozen. If
frozen, thaw mincemeat before making pie or baking time will be lengthened.)
3. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
4. Heat oven to 350'F. Divide pastry into 3 equal pieces. Press 2 pieces
together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of
pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-
inch pie plate, letting excess extend over edge. Remove bottom sheet of paper.
5. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch
rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by
1 1/2-inch strips.
6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry
strips from waxed paper, one at a time, and place across mincemeat to
create spokes. All four strips will overlap in the center. Lift edge of
bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed
baking sheet.
7. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool
10 minutes on wire rack before cutting.
Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose flour and 1/2 t
salt. With pastry blender or 2 knives, cut in 1/3 C vegetable
shortening, chilled, until mixture resembles coarse crumbs. Add 5 to 6 T
cold water to flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30 minutes.
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries
- or cur; rants
1 1/2 c chopped, peeled apples
1/4 lb ground venison or lean
-ground beef
1 ts ground cinnamon
1 ts ground cloves
1 ts ground ginger
1/2 ts salt
1/2 ts ground nutmeg
1/4 ts ground allspice
1 pastry (recipe follows)
1. At least 4 hours before making pie, prepare the mincemeat: In heavy
2-quart saucepan, combine cider, raisins, and cherries. Cover and heat to boiling
over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and
allspice. Simmer 2 hours longer. Check occasion- ally and add water if
necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to
room temperature. (Mincemeat can be made up to 3 months ahead and frozen. If
frozen, thaw mincemeat before making pie or baking time will be lengthened.)
3. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
4. Heat oven to 350'F. Divide pastry into 3 equal pieces. Press 2 pieces
together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of
pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-
inch pie plate, letting excess extend over edge. Remove bottom sheet of paper.
5. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch
rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by
1 1/2-inch strips.
6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry
strips from waxed paper, one at a time, and place across mincemeat to
create spokes. All four strips will overlap in the center. Lift edge of
bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed
baking sheet.
7. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool
10 minutes on wire rack before cutting.
Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose flour and 1/2 t
salt. With pastry blender or 2 knives, cut in 1/3 C vegetable
shortening, chilled, until mixture resembles coarse crumbs. Add 5 to 6 T
cold water to flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30 minutes.
Lillie Bell's Venison Roast
Yield: 6 servings
5 lb to 7 pound venison roast
1/4 c salt (yep, 1/4 cup)
1 ts seasoned salt
1 ts garlic powder
1 ts pepper
1 ts soy sauce
1 ea onion; sliced
2 tb all-purpose flour
1/4 c butter or margarine
1 qt to 2 qt water; divided
1 all-purpose flour
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven.
Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides
of roast. Sprinkle with soy sauce. Place onion slices on top of roast,
and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap
roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart
water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if
necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid. Combine
1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid;
stir well. Stir in lour mixture. Cook over medium heat, stirring
constantly, until thickened and bubbly. Serve gravy with roast.
Note: remove as much fat as possible before cooking to eliminate any gamey flavor.
5 lb to 7 pound venison roast
1/4 c salt (yep, 1/4 cup)
1 ts seasoned salt
1 ts garlic powder
1 ts pepper
1 ts soy sauce
1 ea onion; sliced
2 tb all-purpose flour
1/4 c butter or margarine
1 qt to 2 qt water; divided
1 all-purpose flour
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven.
Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides
of roast. Sprinkle with soy sauce. Place onion slices on top of roast,
and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap
roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart
water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if
necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid. Combine
1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid;
stir well. Stir in lour mixture. Cook over medium heat, stirring
constantly, until thickened and bubbly. Serve gravy with roast.
Note: remove as much fat as possible before cooking to eliminate any gamey flavor.
Smoked Venison Roast
Yield: 6 servings
1 *ingredients*
1 water pan seasonings:
1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and,
-peeled
1 garlic clove - large, whole
2 tb parsley - dried
1 ts dried mint - crushed
6 drops peychaud's bitters or,
- 3 drop; s angostura bitter
2 tb lea & perrins
-worcestershire, sauce
1 tb liquid smoke
Instructions:
*DIRECTIONS*
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.
1 *ingredients*
1 water pan seasonings:
1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and,
-peeled
1 garlic clove - large, whole
2 tb parsley - dried
1 ts dried mint - crushed
6 drops peychaud's bitters or,
- 3 drop; s angostura bitter
2 tb lea & perrins
-worcestershire, sauce
1 tb liquid smoke
Instructions:
*DIRECTIONS*
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.
Mushroom- Crusted Venison Loin
Yield: 8 servings
3 1/4 oz shiitake mushrooms
8 oz fresh cremini mushrooms
1/4 c olive oil
1 ts sea salt
1/2 ts pepper
1 lb skinned chicken breasts
1/4 c parsley leaves
1/4 c fresh chervil leaves
20 oz boneless venison loin
Garnishes grilled purple onion strips, asparagus spears, sweet red pepper
strips. Wash mushroom thoroughly; remove and discard shiitake stems. Place
oil in a large skillet; add mushrooms, salt & pepper. Cover & cook until
mushrooms are tender. Drain & set aside the mushrooms. Position knife blade
in food processor bowl; add chicken & process until finely chopped,
stopping occasionally to scrape down sides. Add mushrooms, parsley &
chervil; process until mix is thoroughly blended, stopping occasionally to
scrape down sides. Cut 2 sheet of heavy-duty plastic wrap long enough to
fit around deer meat. Place chicken mix on 1 sheet & top with remaining
sheet roll mix to about 1/4 in thickness covering entire sheet remove top
layer of plastic. Place deer in center of chicken mix, cover entire deer
with chicken mix ; remove plastic wrap & place deer seam side down on a
greased baking sheet. Bake at 350 until meat thermometer get to 150
checking temp after first 10 mins. Garnish if desired, Yield 8 servings.
3 1/4 oz shiitake mushrooms
8 oz fresh cremini mushrooms
1/4 c olive oil
1 ts sea salt
1/2 ts pepper
1 lb skinned chicken breasts
1/4 c parsley leaves
1/4 c fresh chervil leaves
20 oz boneless venison loin
Garnishes grilled purple onion strips, asparagus spears, sweet red pepper
strips. Wash mushroom thoroughly; remove and discard shiitake stems. Place
oil in a large skillet; add mushrooms, salt & pepper. Cover & cook until
mushrooms are tender. Drain & set aside the mushrooms. Position knife blade
in food processor bowl; add chicken & process until finely chopped,
stopping occasionally to scrape down sides. Add mushrooms, parsley &
chervil; process until mix is thoroughly blended, stopping occasionally to
scrape down sides. Cut 2 sheet of heavy-duty plastic wrap long enough to
fit around deer meat. Place chicken mix on 1 sheet & top with remaining
sheet roll mix to about 1/4 in thickness covering entire sheet remove top
layer of plastic. Place deer in center of chicken mix, cover entire deer
with chicken mix ; remove plastic wrap & place deer seam side down on a
greased baking sheet. Bake at 350 until meat thermometer get to 150
checking temp after first 10 mins. Garnish if desired, Yield 8 servings.
Grilled Venison Steaks
Yield: 10 servings
12 lb to 14 pound venison hind-
-quarter
16 oz bottle commercial italian
-dressing
2 3/4 oz package dry onion soup mix
3/4 c butter or margarine; melted
2 ts pepper
Separate each muscle of the hindquarter, and cut away from bone. Slice
each muscle across the grain into 1-inch thick slices (reserve remaining
meat for use in another recipe). Remove and discard the white membrane
surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring
well; add steaks. Cover and marinate steaks in refrig- erator for one
hour, turning once.
Combine butter and pepper, stirring well; set aside. Remove steaks from
marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side
or until done, basting occasionally with butter mixture.
Yield: 10 to 12 servings.
12 lb to 14 pound venison hind-
-quarter
16 oz bottle commercial italian
-dressing
2 3/4 oz package dry onion soup mix
3/4 c butter or margarine; melted
2 ts pepper
Separate each muscle of the hindquarter, and cut away from bone. Slice
each muscle across the grain into 1-inch thick slices (reserve remaining
meat for use in another recipe). Remove and discard the white membrane
surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring
well; add steaks. Cover and marinate steaks in refrig- erator for one
hour, turning once.
Combine butter and pepper, stirring well; set aside. Remove steaks from
marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side
or until done, basting occasionally with butter mixture.
Yield: 10 to 12 servings.
Country-Style Venison Steaks
Yield: 10 servings
12 lb to 14 lb venison hindquarter
1 1/2 c all-purpose flour
1 1/2 ts salt
3/4 ts pepper
3/4 c vegetable oil
3/4 ts rubbed sage; divided
3/4 ts dried whole thyme; divided
3 md onions; sliced and divided
4 1/2 c ; water
Separate each muscle of the hindquarter, and cut away from the bone.
Slice each muscle across the grain into 1-inch thick slices (reserve
remaining meat for use in another recipe). Remove and discard the white
membrane surrounding each steak; set steaks aside.
Combine flour, salt, and pepper; stir well. Dredge venison in flour
mixture and reserve remaining flour mixture. Brown meat on both sides in
hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard
drippings.
Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage
and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers
twice; using remaining steaks; spices, and onion.
Gradually add water to reserved flour mixture, stirring until smooth; pour
over steaks. Cover and simmer 1 to 1-1/2 hours or until tender.
Yield: 10 to 12 servings.
12 lb to 14 lb venison hindquarter
1 1/2 c all-purpose flour
1 1/2 ts salt
3/4 ts pepper
3/4 c vegetable oil
3/4 ts rubbed sage; divided
3/4 ts dried whole thyme; divided
3 md onions; sliced and divided
4 1/2 c ; water
Separate each muscle of the hindquarter, and cut away from the bone.
Slice each muscle across the grain into 1-inch thick slices (reserve
remaining meat for use in another recipe). Remove and discard the white
membrane surrounding each steak; set steaks aside.
Combine flour, salt, and pepper; stir well. Dredge venison in flour
mixture and reserve remaining flour mixture. Brown meat on both sides in
hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard
drippings.
Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage
and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers
twice; using remaining steaks; spices, and onion.
Gradually add water to reserved flour mixture, stirring until smooth; pour
over steaks. Cover and simmer 1 to 1-1/2 hours or until tender.
Yield: 10 to 12 servings.
Venison Kabobs
Yield: 6 servings
2 lg green peppers; quartered
1 lb fresh mushroom caps
1/2 c butter or margarine
2 lb venison loin; cut into 1
-cubes
2 lg to 3 large tomatoes; sliced
2 md to 3 medium onions; sliced
1 garlic salt to taste
1 pepper to taste
Saute green peppers and mushrooms in butter until crisp-tender; drain,
reserving the butter.
Alternate meat and vegetables on skewers. Sprinkle with garlic salt and
pepper. Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes
or until done; basting with the reserved butter. Yield: 6 to 8 servings.
2 lg green peppers; quartered
1 lb fresh mushroom caps
1/2 c butter or margarine
2 lb venison loin; cut into 1
-cubes
2 lg to 3 large tomatoes; sliced
2 md to 3 medium onions; sliced
1 garlic salt to taste
1 pepper to taste
Saute green peppers and mushrooms in butter until crisp-tender; drain,
reserving the butter.
Alternate meat and vegetables on skewers. Sprinkle with garlic salt and
pepper. Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes
or until done; basting with the reserved butter. Yield: 6 to 8 servings.
Venison Kabobs 2
Yield: 8 servings
2 lb boneless venison sirloin;
-cut into 1-1/2 cubes
3 c vegetable oil
1/4 c dry burgundy
2 tb cider vinegar
1 1/2 tb liquid smoke
2 ts salt
1 ts white pepper
1 ts garlic powder
1 ts onion juice
16 ea cherry tomatoes
24 sm mushrooms
8 sm onions
2 lg green peppers; cut into 24
-one-inch piec
1 hot cooked wild rice
Place meat in a shallow glass container; set aside.
Combine oil and next 7 ingredients; pour over meat. Cover and
refrigerate 48 hours, stirring occasionally. Remove meat from marinade,
reserving marinade.
Alternate meat and vegetables on skewers; brush with marinade. Grill
kabobs over medium-hot coals 15 minutes, turning and basting frequently
with marinade. Serve with wild rice. Yield: 8 servings.
2 lb boneless venison sirloin;
-cut into 1-1/2 cubes
3 c vegetable oil
1/4 c dry burgundy
2 tb cider vinegar
1 1/2 tb liquid smoke
2 ts salt
1 ts white pepper
1 ts garlic powder
1 ts onion juice
16 ea cherry tomatoes
24 sm mushrooms
8 sm onions
2 lg green peppers; cut into 24
-one-inch piec
1 hot cooked wild rice
Place meat in a shallow glass container; set aside.
Combine oil and next 7 ingredients; pour over meat. Cover and
refrigerate 48 hours, stirring occasionally. Remove meat from marinade,
reserving marinade.
Alternate meat and vegetables on skewers; brush with marinade. Grill
kabobs over medium-hot coals 15 minutes, turning and basting frequently
with marinade. Serve with wild rice. Yield: 8 servings.
Venison Soup
Yield: 4 quarts
1 lb venison; cut into bite-sized
- piece
1 ea 46-ounce can vegetable
-cocktail jui; ce (v-8)
1 ea 28-ounce can whole tomatoes;
- undrained and chopped
2 md red onions; chopped
1 tb worcestershire sauce
1/8 ts hot sauce
4 lg potatoes; peeled and cubed
3 md carrots; sliced
4 sm yellow squash; sliced
3 ea to 4 stalks celery; thinly
-sliced
2 md green peppers; cut into 1-
-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil.
Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.
1 lb venison; cut into bite-sized
- piece
1 ea 46-ounce can vegetable
-cocktail jui; ce (v-8)
1 ea 28-ounce can whole tomatoes;
- undrained and chopped
2 md red onions; chopped
1 tb worcestershire sauce
1/8 ts hot sauce
4 lg potatoes; peeled and cubed
3 md carrots; sliced
4 sm yellow squash; sliced
3 ea to 4 stalks celery; thinly
-sliced
2 md green peppers; cut into 1-
-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil.
Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.
Venison Tenderloin Appetizers
Yield: 15 appetizers
1 ea 1-1/2 to 2 pound venison
-tenderloin
1/2 c red wine
2 tb olive oil
1 1/2 tb worcestershire sauce
1 ts dried whole thyme
3/4 ts onion powder
1/2 ts cumin seeds
1/4 ts pepper
1/8 ts ground cloves
1/8 ts garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with
string, if necassary, to hold pieces of meat together. Place tenderloin in
a shallow dish.
Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and
remaining ingredients, mixing well. Pour over tenderloin, and cover
tightly. Refrigerate 8 hours, turning meat occasionally.
Remove tenderloin, reserving marinade. Place on a rack in a roasting
pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160
degrees F (medium), basting occasionally with marinade. Allow meat to stand
10 minutes. Slice thinly with an electric knife. Serve with party rolls,
mustard, and mayonnaise. Yield: 15 appetizer servings.
1 ea 1-1/2 to 2 pound venison
-tenderloin
1/2 c red wine
2 tb olive oil
1 1/2 tb worcestershire sauce
1 ts dried whole thyme
3/4 ts onion powder
1/2 ts cumin seeds
1/4 ts pepper
1/8 ts ground cloves
1/8 ts garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with
string, if necassary, to hold pieces of meat together. Place tenderloin in
a shallow dish.
Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and
remaining ingredients, mixing well. Pour over tenderloin, and cover
tightly. Refrigerate 8 hours, turning meat occasionally.
Remove tenderloin, reserving marinade. Place on a rack in a roasting
pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160
degrees F (medium), basting occasionally with marinade. Allow meat to stand
10 minutes. Slice thinly with an electric knife. Serve with party rolls,
mustard, and mayonnaise. Yield: 15 appetizer servings.
Venison And Tomatoes
Yield: 4 servings
3 sl bacon; chopped
3/4 lb venison; ground
1/2 c onion; chopped
1 ts chili powder
3/4 ts salt
1/2 ts paprika
1/4 ts pepper
1 ea 14.5 oz can stewed tomatoes
1 hot cooked rice
Fry bacon until crisp; add venison, onion, and seasonings. Cook over
medium heat until meat is browned, stirring to crumble. Add tomatoes;
cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 4
servings.
3 sl bacon; chopped
3/4 lb venison; ground
1/2 c onion; chopped
1 ts chili powder
3/4 ts salt
1/2 ts paprika
1/4 ts pepper
1 ea 14.5 oz can stewed tomatoes
1 hot cooked rice
Fry bacon until crisp; add venison, onion, and seasonings. Cook over
medium heat until meat is browned, stirring to crumble. Add tomatoes;
cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 4
servings.
Country-Fried Venison
Yield: 6 servings
1 1/2 lb (3/4 thick) venison
1 c all-purpose flour
1 salt and pepper
1/4 ts seasoned salt
1/4 c bacon drippings
2 cl garlic; minced
4 c ; water
1/3 c all-purpose flour
1 1/2 ts bottled brown bouquet sauce
1 md onion; thinly sliced
1/2 lb fresh mushrooms; sliced
1 hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut
meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch
thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper,
and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic,
and saute until golden. Remove garlic, and set aside. Add remaining bacon
drippings to skillet; cook venison until it is lightly browned on both
sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth,
and add the remaining water. Stir flour mixture into pan drippings; cook
over medium heat, stirring constantly, until thickened. Stir in bouquet
sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30
minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and
simmer 15 minutes. Serve over rice. Yield: 6 servings.
1 1/2 lb (3/4 thick) venison
1 c all-purpose flour
1 salt and pepper
1/4 ts seasoned salt
1/4 c bacon drippings
2 cl garlic; minced
4 c ; water
1/3 c all-purpose flour
1 1/2 ts bottled brown bouquet sauce
1 md onion; thinly sliced
1/2 lb fresh mushrooms; sliced
1 hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut
meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch
thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper,
and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic,
and saute until golden. Remove garlic, and set aside. Add remaining bacon
drippings to skillet; cook venison until it is lightly browned on both
sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth,
and add the remaining water. Stir flour mixture into pan drippings; cook
over medium heat, stirring constantly, until thickened. Stir in bouquet
sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30
minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and
simmer 15 minutes. Serve over rice. Yield: 6 servings.
Roast Haunch Of Venison
Yield: 12 servings
1 no ingredients
1 six-pound haunch of Venison 1 Bottle claret or burgundy 1
large onion, sliced 1 bay leaf 1 crushed clove
garlic 3 juniper berries 6 strips fat bacon - - - -
~ - - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - If the
lower part of the leg is used, remove the shank bone from the venison.
Place the meat in a large bowl, & marinate overnight in the wine with the
Onion, Garlic, Bay Leaf & Juniper Berries.
Preheat oven to hot 450 degrees.
Remove the meat from the marinade & skewer & tie it into a compact shape.
Strain and reservee the marinade. Insert a thermometer in the thickest
portion of muscle & place the meat on a rack in an open roasting pan. Place
the bacon strips on top of the meat.
Roas the meat twenty minutes. Reduce the oven temp. to moderate, 325
degrees & cook 15-18 min per pound to an internal temperature of 140
degrees for very rare; 150 degrees for medium-well done. While the meat is
roasting, be sure to baste occasionally with the marinade. Serve with
boiled potatoes, or as I use to, with boiled chestnuts.
1 no ingredients
1 six-pound haunch of Venison 1 Bottle claret or burgundy 1
large onion, sliced 1 bay leaf 1 crushed clove
garlic 3 juniper berries 6 strips fat bacon - - - -
~ - - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - If the
lower part of the leg is used, remove the shank bone from the venison.
Place the meat in a large bowl, & marinate overnight in the wine with the
Onion, Garlic, Bay Leaf & Juniper Berries.
Preheat oven to hot 450 degrees.
Remove the meat from the marinade & skewer & tie it into a compact shape.
Strain and reservee the marinade. Insert a thermometer in the thickest
portion of muscle & place the meat on a rack in an open roasting pan. Place
the bacon strips on top of the meat.
Roas the meat twenty minutes. Reduce the oven temp. to moderate, 325
degrees & cook 15-18 min per pound to an internal temperature of 140
degrees for very rare; 150 degrees for medium-well done. While the meat is
roasting, be sure to baste occasionally with the marinade. Serve with
boiled potatoes, or as I use to, with boiled chestnuts.
Venison Steak St. Hubert
Yield: 4 servings
1 no ingredients
4 Venison, round steaks - 8-9 oz. ea., cut 1/2 - 3/4 " thick 2 shallots,
chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 tsp.
thyme 2 bay leaves 1/3 tsp freshly ground peper (I use mixture of white,
black, red, green) small pinch of ground cloves 2 cups dry, white wine 1
cup mild vinegar (3/4 C cider vinegar of 5% acidity, mixed with
1/4 C. water) 1/2 C. Olive Oil
Place the steaks in an enamel, glass or earthenwre bowl. Add the remaining
ingredients, and allow to stand 24 hours in refrig. Turn the meat several
times. Remove the steaks, and dry, reserving the marinade.
Saute the steaks in shallow, hot fat, until brown on both sides. The steaks
should be rare. Serve on hot platter with sauce Poivrade (recipe to
follow) SAUCE POIVRADE Yield approx 1.5 C. 8 peppercorns, crushed 1/2 C.
vinegar 2 tbsp red currant jelly 1 c. brown sauce, or leftover thickened
gravy
Mix together peppercorns & vinegar, & simmer, uncovered until reduced to
1/4 Cup.
Add brown sauce, and simmer 1/2 hour. Add Jelly. Strain, and serve over
Venison Steaks.
1 no ingredients
4 Venison, round steaks - 8-9 oz. ea., cut 1/2 - 3/4 " thick 2 shallots,
chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 tsp.
thyme 2 bay leaves 1/3 tsp freshly ground peper (I use mixture of white,
black, red, green) small pinch of ground cloves 2 cups dry, white wine 1
cup mild vinegar (3/4 C cider vinegar of 5% acidity, mixed with
1/4 C. water) 1/2 C. Olive Oil
Place the steaks in an enamel, glass or earthenwre bowl. Add the remaining
ingredients, and allow to stand 24 hours in refrig. Turn the meat several
times. Remove the steaks, and dry, reserving the marinade.
Saute the steaks in shallow, hot fat, until brown on both sides. The steaks
should be rare. Serve on hot platter with sauce Poivrade (recipe to
follow) SAUCE POIVRADE Yield approx 1.5 C. 8 peppercorns, crushed 1/2 C.
vinegar 2 tbsp red currant jelly 1 c. brown sauce, or leftover thickened
gravy
Mix together peppercorns & vinegar, & simmer, uncovered until reduced to
1/4 Cup.
Add brown sauce, and simmer 1/2 hour. Add Jelly. Strain, and serve over
Venison Steaks.
Venison Roast With Glaze
Yield: 4 servings
1 c orange juice
1 tb lemon juice
1 pn allspice
2 tb butter
2 tb orange juice
1/2 c crabapple or currant jelly
Smear roast with salt pork, season with salt and pepper and sear at 450
degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for
12 minutes per pound, basting freq with a blend of oj, lemon juice and
allspice. 20 minutes before roast is done, brush with glaze of 2 T oj,
butter and jelly.
May be served with glazed orange and lemon slices, wild rice and mushrooms.
1 c orange juice
1 tb lemon juice
1 pn allspice
2 tb butter
2 tb orange juice
1/2 c crabapple or currant jelly
Smear roast with salt pork, season with salt and pepper and sear at 450
degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for
12 minutes per pound, basting freq with a blend of oj, lemon juice and
allspice. 20 minutes before roast is done, brush with glaze of 2 T oj,
butter and jelly.
May be served with glazed orange and lemon slices, wild rice and mushrooms.
Venison Roast With Red Wine Gravy
Yield: 6 servings
3 lb to 5 lb venison roast
3 c red wine
2 lg onions; thinly sliced
12 ea black peppercorns
6 ea whole allspice
12 ea whole cloves
1 ea bay leaf
3 tb all-purpose flour
1/4 c ; water
Remove any white membrane surrounding roast. Place roast in a shallow
dish. Combine wine, onion, and seasonings. Pour over roast and cover.
Marinate overnight in refrigerator, turning occasionally.
Remove roast from marinade, reserving marinade. Brown roast in a Dutch
oven. Add marinade to roast, and bake, uncovered, at 350F for 1-1/2 hours
or until meat thermometer registers 170F.
Remove bay leaf and discard. Remove roast, reserving marinade. Combine
flour and water, stirring until smooth. Add flour mixture to marinade;
cook over medium heat, stirring constantly, until thickened. Serve gravy
with roast. Yield: 6 to 8 servings.
3 lb to 5 lb venison roast
3 c red wine
2 lg onions; thinly sliced
12 ea black peppercorns
6 ea whole allspice
12 ea whole cloves
1 ea bay leaf
3 tb all-purpose flour
1/4 c ; water
Remove any white membrane surrounding roast. Place roast in a shallow
dish. Combine wine, onion, and seasonings. Pour over roast and cover.
Marinate overnight in refrigerator, turning occasionally.
Remove roast from marinade, reserving marinade. Brown roast in a Dutch
oven. Add marinade to roast, and bake, uncovered, at 350F for 1-1/2 hours
or until meat thermometer registers 170F.
Remove bay leaf and discard. Remove roast, reserving marinade. Combine
flour and water, stirring until smooth. Add flour mixture to marinade;
cook over medium heat, stirring constantly, until thickened. Serve gravy
with roast. Yield: 6 to 8 servings.
Venison Chops Marchand De Muscadine
Yield: 4 servings
8 venison chops, 4 ounces each
1 1/4 ts tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1 tb vegetable oil
1/2 c sliced green onions
1 c dry white wine
1/2 c muscadine jelly
1/4 ts salt
1 chopped fresh parsley
Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them
with salt. In a large skillet, melt 1 tablespoon of the butter and the oil
over medium-high heat. In two batches, cook the chops for 5 minutes,
turning once, and remove to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green onions
and cook, stirring frequently, for 3 minutes, or until tender. Stir in the
wine. Bring to a boil and boil rapidly to reduce to 1/2 cup.
Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon
Tabasco sauce and salt to taste. Remove from the heat. Stir in the
remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is
slightly thickened.
Serve over the chops. Sprinkle with parsley.
8 venison chops, 4 ounces each
1 1/4 ts tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1 tb vegetable oil
1/2 c sliced green onions
1 c dry white wine
1/2 c muscadine jelly
1/4 ts salt
1 chopped fresh parsley
Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them
with salt. In a large skillet, melt 1 tablespoon of the butter and the oil
over medium-high heat. In two batches, cook the chops for 5 minutes,
turning once, and remove to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green onions
and cook, stirring frequently, for 3 minutes, or until tender. Stir in the
wine. Bring to a boil and boil rapidly to reduce to 1/2 cup.
Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon
Tabasco sauce and salt to taste. Remove from the heat. Stir in the
remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is
slightly thickened.
Serve over the chops. Sprinkle with parsley.
Venison Stew With Potato Dumplings
Yield: 8 servings
1/4 c shortening
1/4 c all-purpose flour
1 1/2 ts salt
10 1/2 oz can beef broth; undiluted
5 c ; water
2 tb lemon juice
1 md onion; sliced
2 ea cloves
1 ea bay leaf
3 lb venison stew meat; cut into
-1-1/2 pieces
1/2 c burgundy (optional)
2 lb potatoes; peeled
4 sl white bread
1 ts salt
1 tb onion; grated
1 ts parsley flakes
2 ea eggs; well beaten
1 all-purpose flour
Melt shortening in a large Dutch oven over low heat; add flour, stirring
until roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6
ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2
hours. Add Burgundy, if desired.
Shred potatoes; drain well. Remove crust from bread, and discard; tear
bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1
tablespoon onion, parsley, and eggs. Roll balls lightly in flour.
Drop dumplings into simmering stew. Cover, and cook over low heat 20
minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings.
1/4 c shortening
1/4 c all-purpose flour
1 1/2 ts salt
10 1/2 oz can beef broth; undiluted
5 c ; water
2 tb lemon juice
1 md onion; sliced
2 ea cloves
1 ea bay leaf
3 lb venison stew meat; cut into
-1-1/2 pieces
1/2 c burgundy (optional)
2 lb potatoes; peeled
4 sl white bread
1 ts salt
1 tb onion; grated
1 ts parsley flakes
2 ea eggs; well beaten
1 all-purpose flour
Melt shortening in a large Dutch oven over low heat; add flour, stirring
until roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6
ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2
hours. Add Burgundy, if desired.
Shred potatoes; drain well. Remove crust from bread, and discard; tear
bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1
tablespoon onion, parsley, and eggs. Roll balls lightly in flour.
Drop dumplings into simmering stew. Cover, and cook over low heat 20
minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings.
Venison - Vegetable Bake
Yield: 8 servings
2 lb smoked venison sausage
1 sm onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 ts dried whole oregano
1/4 ts pepper
4 md potatoes; thinly sliced
4 md carrots; thinly sliced
Remove casing from sausage, and discard. Brown meat in a large, lightly
greased skillet over medium heat, stirring to crumble. Remove sausage, and
drain well, reserving drippings in skillet. Saute onion in drippings; drain
well, and discard drippings. Combine onion, tomatoes, oregano, and pepper
in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with
carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8
servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage,
if desired.
2 lb smoked venison sausage
1 sm onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 ts dried whole oregano
1/4 ts pepper
4 md potatoes; thinly sliced
4 md carrots; thinly sliced
Remove casing from sausage, and discard. Brown meat in a large, lightly
greased skillet over medium heat, stirring to crumble. Remove sausage, and
drain well, reserving drippings in skillet. Saute onion in drippings; drain
well, and discard drippings. Combine onion, tomatoes, oregano, and pepper
in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with
carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8
servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage,
if desired.
Sweet And Sour Sauce For Venison
Yield: 1 recipe
1 c catsup
1 c brown sugar
1/2 c vinegar
1/2 c water
2 or 3 bay leaves
1 dash of salt and pepper
1 sliced onion
2 to 4 lbs. of venison,chicken
1 or pork
Combine all ingredients and mix except onion. Pour over meat adding onion
and cook covered at 350 degrees until meat is tender and sauce is
thickened.
1 c catsup
1 c brown sugar
1/2 c vinegar
1/2 c water
2 or 3 bay leaves
1 dash of salt and pepper
1 sliced onion
2 to 4 lbs. of venison,chicken
1 or pork
Combine all ingredients and mix except onion. Pour over meat adding onion
and cook covered at 350 degrees until meat is tender and sauce is
thickened.
Venison Country Sausage
67 lb venison
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 lg bulbs garlic, or to taste
Grind venison and pork after mixing with dry ingredients. Grind coarsely,
not too fine. When ground, mix well, (fry a pattie to taste). Stuff into
casings (beef) and hang up to dry and smoke. Do not over smoke. Smoke
slowly each day until desired smoke flavor is reached. If dry sausage is
desired, allow to hang until thoroughly dry about 30 days or more. Place in
freezing compartment of freezer for another 30 days. Ready to eat as
desired. If fresh sausage rather than smoked is desired, sausage may be
kept frozen for a short period of time and cooked as desired.
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 lg bulbs garlic, or to taste
Grind venison and pork after mixing with dry ingredients. Grind coarsely,
not too fine. When ground, mix well, (fry a pattie to taste). Stuff into
casings (beef) and hang up to dry and smoke. Do not over smoke. Smoke
slowly each day until desired smoke flavor is reached. If dry sausage is
desired, allow to hang until thoroughly dry about 30 days or more. Place in
freezing compartment of freezer for another 30 days. Ready to eat as
desired. If fresh sausage rather than smoked is desired, sausage may be
kept frozen for a short period of time and cooked as desired.
Brush Country Deer Loaf
Yield: 1 recipe
2 1/2 lb ground venison
1 md white onion
1 md bell pepper
2 eggs
1 c bread crumbs
1 cl garlic
3 tb chili powder
1 salt and pepper
1 10oz can tomato sauce
3 sl bacon
Mix first 8 ingredients--put in greased pyrex dish. Place bacon strips on
top of loaf. Pour tomato sauce over all. Bake in moderate oven 1 1/2
hours or until done.
2 1/2 lb ground venison
1 md white onion
1 md bell pepper
2 eggs
1 c bread crumbs
1 cl garlic
3 tb chili powder
1 salt and pepper
1 10oz can tomato sauce
3 sl bacon
Mix first 8 ingredients--put in greased pyrex dish. Place bacon strips on
top of loaf. Pour tomato sauce over all. Bake in moderate oven 1 1/2
hours or until done.
Venison Sauce Piquante
Yield: 1 recipe
4 lb round of venison, cut in
1 2 cubes
8 md onions, chopped
2 bn chopped green onions
1 lg chopped bell pepper
1 c chopped celery
2 8 oz. cans tomato sauce and
1 paste
1 c olive oil
2 cl garlic, chopped
2 tb worcestershire sauce
1 juice of two lemons
3/4 c bacon drippings
1 c flour (for roux)
1 salt, black pepper and
1 red cayenne pepper
6 c water
Wash venison, season with salt and pepper, and fry in bacon drippings,
until brown. Remove from fat and set aside. Using olive oil and flour,
make a roux with tomato sauce and paste. To make a roux--Cover bottom of
heavy pot with olive oil. After the olive oil is well heated over a slow
fire, add the flour. Cook the flour very slowly, stirring almost
constantly. The flour must be browned to a very dark brown, nearly black,
but not actually burned. Add a small can of tomato paste, stirring this
all the time until the roux has reached the color of the flour before the
paste was added. Then add a small can of tomato sauce, stirring this into
the mixture until it all turns dark brown again. Add all chopped seasoning,
except garlic, cover and simmer on low heat for about 1 hour. Add venison
to roux and chopped seasoning mixture. Simmer for 30 minutes covered. Add
water and garlic, cover and let cook slowly for about 2 hours. Serve over
rice or spaghetti.
4 lb round of venison, cut in
1 2 cubes
8 md onions, chopped
2 bn chopped green onions
1 lg chopped bell pepper
1 c chopped celery
2 8 oz. cans tomato sauce and
1 paste
1 c olive oil
2 cl garlic, chopped
2 tb worcestershire sauce
1 juice of two lemons
3/4 c bacon drippings
1 c flour (for roux)
1 salt, black pepper and
1 red cayenne pepper
6 c water
Wash venison, season with salt and pepper, and fry in bacon drippings,
until brown. Remove from fat and set aside. Using olive oil and flour,
make a roux with tomato sauce and paste. To make a roux--Cover bottom of
heavy pot with olive oil. After the olive oil is well heated over a slow
fire, add the flour. Cook the flour very slowly, stirring almost
constantly. The flour must be browned to a very dark brown, nearly black,
but not actually burned. Add a small can of tomato paste, stirring this
all the time until the roux has reached the color of the flour before the
paste was added. Then add a small can of tomato sauce, stirring this into
the mixture until it all turns dark brown again. Add all chopped seasoning,
except garlic, cover and simmer on low heat for about 1 hour. Add venison
to roux and chopped seasoning mixture. Simmer for 30 minutes covered. Add
water and garlic, cover and let cook slowly for about 2 hours. Serve over
rice or spaghetti.
Venison Marinade
Yield: 1 recipes
1 salt
1 pepper,coarse ground
1 worchestershire sauce
2 tb lemon juice
1/2 c clear italian dressing
1 bay leaves
1 thin sliced onion
1 garlic, minced (optional)
Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to
cover, cover with lid and place in refrigerator. Next day, drain liquid,
add salt again, water and soak. Repeat this process for 3 to 5 days. On
the 5th day, drain meat, rinse and dry with a paper towel. In a shallow
pan, place meat, sprinkle with pepper (it has already been salted) and rub
each with worchestershire sauce. Place meat in single layer in pan and
sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay
leaves. Soak over-night, turning several times. To barbeque, baste with
marinade. To pan fry, drain meat, blot with paper towels, then beat in
flour and fry.
1 salt
1 pepper,coarse ground
1 worchestershire sauce
2 tb lemon juice
1/2 c clear italian dressing
1 bay leaves
1 thin sliced onion
1 garlic, minced (optional)
Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to
cover, cover with lid and place in refrigerator. Next day, drain liquid,
add salt again, water and soak. Repeat this process for 3 to 5 days. On
the 5th day, drain meat, rinse and dry with a paper towel. In a shallow
pan, place meat, sprinkle with pepper (it has already been salted) and rub
each with worchestershire sauce. Place meat in single layer in pan and
sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay
leaves. Soak over-night, turning several times. To barbeque, baste with
marinade. To pan fry, drain meat, blot with paper towels, then beat in
flour and fry.
Venison With Forest Berry Relish
Yield: 4 servings
1 no ingredients
Lard a 1.5 kg saddle of venison generously with 200 g smoked bacon cut into
thin strips. Mix a few crushed black peppers, juniper berries and coriander
seed with 5 cl oil, 2 tablespoons od mustard and salt and spread on meat.
Slice 2 onions and heap on the meat, wrap in foil and leave to stand for 2
days. Before cooking, wipe the spices off the meat, brush lightly with oil,
roast for 25-30 minutes in a hot oven until medium done, slice and
rearrange the meat on the bone to serve. Accompany with stewed onf
preserved fruit.
1 no ingredients
Lard a 1.5 kg saddle of venison generously with 200 g smoked bacon cut into
thin strips. Mix a few crushed black peppers, juniper berries and coriander
seed with 5 cl oil, 2 tablespoons od mustard and salt and spread on meat.
Slice 2 onions and heap on the meat, wrap in foil and leave to stand for 2
days. Before cooking, wipe the spices off the meat, brush lightly with oil,
roast for 25-30 minutes in a hot oven until medium done, slice and
rearrange the meat on the bone to serve. Accompany with stewed onf
preserved fruit.
Venison Scallopini
Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.
Venison Civet
Yield: 6 servings
1 1/2 kg venison; stewing
--FOR MARINADE--
200 g onion; sliced
1 shallot; sliced
100 g carrot; sliced
2 garlic cloves
1 parsley stalks
1 herbes de provence or thyme
1 salt
1 peppercorns; lightly crushe
30 ml cognac or good armagnac
1 l red wine; good - or to cove
50 ml oil, just to cover
1 juniper berries
----TO COOK
200 g pork back fat
100 g cooking fat/oil
200 g onion
50 g flour
500 ml red wine; good
1 salt
1 pepper
----OPTIONAL----
1 garlic clove; crushed
10 ml vinegar
100 ml blood, to thicken
Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and
spices and cognac or armagnac. Add meat cut into largeish pieces, now pour
over enough wine to cover meat, Marinade meat 2 days, stirring morning &
night.
The day before serving, Take out and put into sieve, rejecting the
vegetables. cut back fat into dice and fry in cooking fat. Add onion,
(optional, when cooked take it out, liquidise and return) Fry meat in this
fat until it becomes grey - it won't brown because it was marinaded.
Sprinkle over the flour and stir till it disappears. Heat cooking wine
(corbi*res) pour delicately over meat, stirring to incorporate flour. Add
enough to cover the meat. Simmer until meat is very nearly tender. Allow to
cool.
On the day of the meal, remove excess fat, reheat and simmer until meat is falling
off bones. Strain sauce and reduce if needed. Add marinade -
stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed,
reheat to simmering point. If using blood, add it to simmering sauce off the heat,
stirring the while. Pour back over the meat and serve without re-heating.
1 1/2 kg venison; stewing
--FOR MARINADE--
200 g onion; sliced
1 shallot; sliced
100 g carrot; sliced
2 garlic cloves
1 parsley stalks
1 herbes de provence or thyme
1 salt
1 peppercorns; lightly crushe
30 ml cognac or good armagnac
1 l red wine; good - or to cove
50 ml oil, just to cover
1 juniper berries
----TO COOK
200 g pork back fat
100 g cooking fat/oil
200 g onion
50 g flour
500 ml red wine; good
1 salt
1 pepper
----OPTIONAL----
1 garlic clove; crushed
10 ml vinegar
100 ml blood, to thicken
Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and
spices and cognac or armagnac. Add meat cut into largeish pieces, now pour
over enough wine to cover meat, Marinade meat 2 days, stirring morning &
night.
The day before serving, Take out and put into sieve, rejecting the
vegetables. cut back fat into dice and fry in cooking fat. Add onion,
(optional, when cooked take it out, liquidise and return) Fry meat in this
fat until it becomes grey - it won't brown because it was marinaded.
Sprinkle over the flour and stir till it disappears. Heat cooking wine
(corbi*res) pour delicately over meat, stirring to incorporate flour. Add
enough to cover the meat. Simmer until meat is very nearly tender. Allow to
cool.
On the day of the meal, remove excess fat, reheat and simmer until meat is falling
off bones. Strain sauce and reduce if needed. Add marinade -
stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed,
reheat to simmering point. If using blood, add it to simmering sauce off the heat,
stirring the while. Pour back over the meat and serve without re-heating.
Old Man Kelsey's Deer Jerky
Yield: 1 servings
1 1/2 to 2 lbs lean boneless deer
-meat, p; artially frozen
1/4 c soy sauce
1 tb worcestershire sauce
1/4 ts ground pepper
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts hickory smoked salt
1/4 c firmly packed brown sugar
1 sm bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a
bowl combine the remaining ingredients. Stir until dissolved. Add the meat
and mix well. Cover and refrigerate overnight. Shake the excess liquid
from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in
a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground
black pepper over the meat just before placing it in the oven.
1 1/2 to 2 lbs lean boneless deer
-meat, p; artially frozen
1/4 c soy sauce
1 tb worcestershire sauce
1/4 ts ground pepper
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts hickory smoked salt
1/4 c firmly packed brown sugar
1 sm bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a
bowl combine the remaining ingredients. Stir until dissolved. Add the meat
and mix well. Cover and refrigerate overnight. Shake the excess liquid
from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in
a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground
black pepper over the meat just before placing it in the oven.
Spiced Venison Roast
Yield: 1 recipe
Rub salt and peper into roast. Place in self basting pot and lay slices of
onion over entire topp. Cover onions with strips of bacon; top bacon with
chopped celery including some tops. Hold in place with toothpicks. Pour a
Coca-cola over the roast; cover and roast at
350 degrees until tender.
Rub salt and peper into roast. Place in self basting pot and lay slices of
onion over entire topp. Cover onions with strips of bacon; top bacon with
chopped celery including some tops. Hold in place with toothpicks. Pour a
Coca-cola over the roast; cover and roast at
350 degrees until tender.
Roast Rack Of Venison With Wild Mushrooms
2 tb olive oil
1 2 3/4-lb rack of venison,
-trimmed,; boned, bones rese
1 sm onion, chopped
1 sm leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken
-broth
1 c canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tb (1 stick) chilled butter
1 lb fresh wild mushrooms,
-stemmed, caps; sliced
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until
beginning to brown, about 10 minutes. Add onion, leek and carrot; saute
until golden, about 15 minutes. Add 4 C water, wine, both broths, bay
leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil,
scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2
hours, skimming occasionally. Strain into heavy medium saucepan. Boil until
reduced to 3/4 C, about 25 minutes. Season with salt and pepper.
Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet
over medium-high heat. Season venison with salt and pepper. Add to skillet;
brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison
until thermometer inserted into thickest part registers 130'F for medium
rare, about 15 minutes. Transfer to platter; tent with foil.
Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute
until tender about 5 minutes. Season with salt and pepper.
Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a
time, whisking just until melted. Serve venison with mushrooms and sauce.
1 2 3/4-lb rack of venison,
-trimmed,; boned, bones rese
1 sm onion, chopped
1 sm leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken
-broth
1 c canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tb (1 stick) chilled butter
1 lb fresh wild mushrooms,
-stemmed, caps; sliced
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until
beginning to brown, about 10 minutes. Add onion, leek and carrot; saute
until golden, about 15 minutes. Add 4 C water, wine, both broths, bay
leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil,
scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2
hours, skimming occasionally. Strain into heavy medium saucepan. Boil until
reduced to 3/4 C, about 25 minutes. Season with salt and pepper.
Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet
over medium-high heat. Season venison with salt and pepper. Add to skillet;
brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison
until thermometer inserted into thickest part registers 130'F for medium
rare, about 15 minutes. Transfer to platter; tent with foil.
Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute
until tender about 5 minutes. Season with salt and pepper.
Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a
time, whisking just until melted. Serve venison with mushrooms and sauce.
Venison Mincemeat
Yield: 1 servings
4 lb venison
2 lb beef suet tart apples
3 lb brown sugar
2 c maple syrup or
2 c dark molasses
2 qt cider
3 lb currants
4 lb seeded raisins
1/2 lb citron, cut fine
1 qt brandy or
1 qt wine
1 tb cinnamon
1 tb ground clove
1 ts allspice
1 ts mace
1 ts nutmeg salt to taste apple
-jack or
Cover and cook the venison and suet with boiling water until tender; let it
cool in the liquid. When it is cold and the fat has solidified, remove meat
and chop the cake fat (suet). Reboil the liquid until it has been reduced
to 1 1/2 cups. Chop the venison and add it to twice as much peeled, cored
and finely chopped apple. Add the sugar and maple syrup or molasses. Add
the dried fruit, suet, cider and the reduced boiling liquid. Boil slowly
for 2 hours, stirring to prevent burning. Add the apple jack or brandy or
wine and the spices. Mix thoroughly and store in crocks or jars. May also
be frozen, but does't freeze hard. Yield: 15 pies, recipe can be cut in
half.
Note: It is by no means necessary to use exactly the ingredients given. You
may want to add orange or lemon peel, chopped figs or may prefer a
different proportion of spices. You may also use wine or sherry in place of
the cider.
4 lb venison
2 lb beef suet tart apples
3 lb brown sugar
2 c maple syrup or
2 c dark molasses
2 qt cider
3 lb currants
4 lb seeded raisins
1/2 lb citron, cut fine
1 qt brandy or
1 qt wine
1 tb cinnamon
1 tb ground clove
1 ts allspice
1 ts mace
1 ts nutmeg salt to taste apple
-jack or
Cover and cook the venison and suet with boiling water until tender; let it
cool in the liquid. When it is cold and the fat has solidified, remove meat
and chop the cake fat (suet). Reboil the liquid until it has been reduced
to 1 1/2 cups. Chop the venison and add it to twice as much peeled, cored
and finely chopped apple. Add the sugar and maple syrup or molasses. Add
the dried fruit, suet, cider and the reduced boiling liquid. Boil slowly
for 2 hours, stirring to prevent burning. Add the apple jack or brandy or
wine and the spices. Mix thoroughly and store in crocks or jars. May also
be frozen, but does't freeze hard. Yield: 15 pies, recipe can be cut in
half.
Note: It is by no means necessary to use exactly the ingredients given. You
may want to add orange or lemon peel, chopped figs or may prefer a
different proportion of spices. You may also use wine or sherry in place of
the cider.
Loin Of Venison With Cherry Chile Salsa
Yield: 4 servings
1 venison loin (or 2 lb
1 backstrap)
1/2 c apple cider
2 c dried cherries
1 pear, finely chopped
1 (unpeeled)
1/2 c peeled, diced jicama 1 c
-cleaned,; roasted green
1 chiles
Oven Temp: 400oF 1. Preheat oven to 400F. Rinse and dry the venison. Tie
with a string so that it is of uniform thickness. Lightly season with salt
and pepper. Heat a saute pan with a thin coating of olive oil.
2. When the oil is hot, brown the venison on all sides, then place the
venison in the oven for 15 to 20 minutes, until medium rare. Allow the
venison to sit at room temperature for at least 20 minutes before slicing
thinly to serve.
3. Place apple cider in a small saucepan over moderate heat. Add dried
cherries and remove from heat when liquid is hot, not boiling. Cover pan
with lid and set aside, off heat, until cherries are plumped and soft,
about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be
little or no liquid left in pan; drain if necessary.
1 venison loin (or 2 lb
1 backstrap)
1/2 c apple cider
2 c dried cherries
1 pear, finely chopped
1 (unpeeled)
1/2 c peeled, diced jicama 1 c
-cleaned,; roasted green
1 chiles
Oven Temp: 400oF 1. Preheat oven to 400F. Rinse and dry the venison. Tie
with a string so that it is of uniform thickness. Lightly season with salt
and pepper. Heat a saute pan with a thin coating of olive oil.
2. When the oil is hot, brown the venison on all sides, then place the
venison in the oven for 15 to 20 minutes, until medium rare. Allow the
venison to sit at room temperature for at least 20 minutes before slicing
thinly to serve.
3. Place apple cider in a small saucepan over moderate heat. Add dried
cherries and remove from heat when liquid is hot, not boiling. Cover pan
with lid and set aside, off heat, until cherries are plumped and soft,
about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be
little or no liquid left in pan; drain if necessary.
Deer Pemican (Ogalala Sioux)
Put clean dried meat in bread pan and roast; when ready, sprinkle some
water on the roasted meat, cool, wrapp meat in a clean white cloth and
pound until meat is real tender and flaky; add tallow grease, and sugar and raisins to
taste.
water on the roasted meat, cool, wrapp meat in a clean white cloth and
pound until meat is real tender and flaky; add tallow grease, and sugar and raisins to
taste.
Delaware Indian Deer Liver With Onions
Yield: 1 recipe
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water
Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a platter,
mix the flour, salt and peppper. Dredge the liver in the flour mixture.
Over high heat, heat the bacon fat until blue smoke appears.
Add the liver and saute on both sides until lightly browned. Remove the
liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful not
to burn the onions. Lower the heat, add the mushroom soup, one can of warm
water and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water
Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a platter,
mix the flour, salt and peppper. Dredge the liver in the flour mixture.
Over high heat, heat the bacon fat until blue smoke appears.
Add the liver and saute on both sides until lightly browned. Remove the
liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful not
to burn the onions. Lower the heat, add the mushroom soup, one can of warm
water and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.
Kiowa Venison Roast
1 slab of venison, about 2
1 thick
4 ts bacon fat
1/4 ts pepper
1 tb celery, chopped
1/2 c flour
1/2 ts salt
1 tb onion, chopped
2 c water, boiling
Lay venison on board and pound flour into it. Melt fat in a large frying
pan, and brown roast in it. Add all the seasoning and 1/2 of the water.
Cover and let simmer for 55 minutes. Pour in rest of water and simmer
until done.
1 thick
4 ts bacon fat
1/4 ts pepper
1 tb celery, chopped
1/2 c flour
1/2 ts salt
1 tb onion, chopped
2 c water, boiling
Lay venison on board and pound flour into it. Melt fat in a large frying
pan, and brown roast in it. Add all the seasoning and 1/2 of the water.
Cover and let simmer for 55 minutes. Pour in rest of water and simmer
until done.
Venison Roast
Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top
side of roast about 2-3 inches apart, depending on how spicy you want it.
Alternate 1/2 clove of garlic and slices of green serano or jalapeno
peppers. Turn the roast over, repeat. Do not add spices or salt.
Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.
Cover heavily with yellow onion sliced in rings. Cover. Put in preheated
300 degree oven. Roast til it's really tender, slice across grain, serve
with brown or wild rice and greens.
side of roast about 2-3 inches apart, depending on how spicy you want it.
Alternate 1/2 clove of garlic and slices of green serano or jalapeno
peppers. Turn the roast over, repeat. Do not add spices or salt.
Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.
Cover heavily with yellow onion sliced in rings. Cover. Put in preheated
300 degree oven. Roast til it's really tender, slice across grain, serve
with brown or wild rice and greens.
Venison Etouffee
5 lb venison, cut 1/2 inch cubes
1 onions (equal meat in volume
1 c fine chopped bell pepper
1/2 ea lemon, chopped fine
2 ts garlic, chopped fine
1 louisiana hot sauce to taste
1 salt to taste
2 tb worcestershire sauce
1 c chopped fresh parsley
1 olive oil
Salt and pepper meat and brown in olive oil. Put in heavy pot with all
other ingredients. Cook on low heat from 6 to 8 hours until venison is
tender. Serve over rice. Do not add any other liquids, but stir
occasionally. For measuring the onions, by volume, we mean if you have a
cup of meat, then you need a cup of onions.
1 onions (equal meat in volume
1 c fine chopped bell pepper
1/2 ea lemon, chopped fine
2 ts garlic, chopped fine
1 louisiana hot sauce to taste
1 salt to taste
2 tb worcestershire sauce
1 c chopped fresh parsley
1 olive oil
Salt and pepper meat and brown in olive oil. Put in heavy pot with all
other ingredients. Cook on low heat from 6 to 8 hours until venison is
tender. Serve over rice. Do not add any other liquids, but stir
occasionally. For measuring the onions, by volume, we mean if you have a
cup of meat, then you need a cup of onions.
Subscribe to:
Posts (Atom)
