Venison Recipes

[new to the flock]

VENISON PAN SAUSAGE

8 lbs. venison

4 lbs. fresh pork

1/2 c. salt

2 tbsp. black pepper

1 tsp. red pepper

A little brown sugar

A little rubbed sage for extra flavor - Optional

 

Add seasoning to meat; grind together and form into 1 pound rolls; wrap and freeze. Slice as needed.

 

VENISON OR BEEF STIR-FRY

2 lbs. venison or beef steak, cut across grain into 1/4 inch strips

2 tbsp. wine or beer

2 tbsp. soy sauce

1 tbsp. cornstarch

1/4 tsp. black pepper

1/4 tsp. powdered ginger

1/4 tsp. garlic powder

2 tbsp. oil

2 (6 oz.) pkg. frozen pea pods

1 c. sliced fresh mushrooms or 1 (8oz.) can sliced mushrooms

1 c. thin sliced carrots

1/2 to 1 c. thin sliced onions

1 (6 oz.) can sliced water chestnuts

 

Place meat in shallow pan. In small bowl, combine wine, soy sauce, cornstarch, pepper, ginger, garlic powder. Pour over meat. Marinate 1 hour at room temperature or in refrigerator overnight. When ready to cook, pour oil in wok and preheat to 375 degrees. Drain meat, reserve marinade. Place half of meat in hot oil and stir-fry for 3 minutes or until brown. Remove and add remaining meat and brown. Add onions and fry for 3 minutes. Push up side or remove. Add carrots and fry for 3 minutes. Add pea pods and fry until completely thawed. Add mushrooms and fry for 1-2 minutes. Add sliced chestnuts and fry for 1 minute. Return all fried ingredients to wok and add remaining marinade. Stir gently to combine all ingredients. Reduce heat to simmer. Simmer for 4 to 5 minutes or until heated through. Serve with rice or noodles.

 

ONION-BUTTERED VENISON STEAK

1/2 c. butter

1/4 c. minced onion

2 tsp. soy sauce or Worcestershire sauce

1/2 tsp. dry mustard

1/2 tsp. freshly ground pepper

 

Heat all ingredients together until butter melts. Baste steaks and grill to your liking. Pour any remaining baste on steaks before serving.

 

GRILLED VENISON STEAK

1/2 c. soy sauce

1/2 c. water

2 tbsp. lemon juice

2 tbsp. salad oil

1/4 tsp. Tabasco sauce

1 clove garlic, crushed

1/4 tsp. Pepper

Combine ingredients. Marinate venison steaks several hours before grilling.

VENISON, CAJUN STYLE

2 tbsp. cajun seasoning

8 thin 1/8" sliced venison

2 tbsp. butter

1 tbsp. currant jelly

1/4 c. dry white wine

 

Rub cajun seasoning into venison. In a heavy pan heat butter. Add venison and cook for 1 minute. Turn slices and cook for another minute. Add currant jelly and white wine and allow to simmer for 5 minutes. Serve on a warm platter. Yield 4 servings.

 

VENISON MINCEMEAT

5 lb. deer meat

1 peck apples

2 lb. raisins

2 lb. currants

1 c. citron

1 tbsp. cinnamon

1 tbsp. allspice

1 tsp. cloves

2 c. vinegar or cider

5 lb. sugar

1 lb. suet

1 c. lemon peel

1 c. orange peel

Salt to taste

 

Cook meat and put through food chopper. Mix all together with enough broth to cover. Cook at least 1 hour and seal. May be used 2 weeks after canning.

 

VENISON WITH VEGETABLES

2 lbs. venison, elk, antelope or round steak (if you must)

1/4 c. oil

1/2 to 1 c. soy sauce

Lots of garlic, fresh or garlic salt

1/4 tsp. ginger

5 green onions

 

At home, cut steaks into very thin slices against the meat's grain. I cut the meat with an angle. Place in plastic container with oil, soy sauce, garlic, ginger and onions. Chop broccoli (my favorite), cauliflower, celery, zucchini, whatever vegetables you like, and place in another bag. At supper time, mix 1 1/2 tablespoons cornstarch and 1 1/2 teaspoons baking soda into meat mixture. Quickly fry vegetables, remove and quickly fry meat, adding small amounts of water to prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if at home serve with rice or noodles.

 

VENISON PIE

2 lb. boneless venison, cut in 1 inch cubes, flour, salt and pepper

2 c. beef stock

1 bay leaf

1 tbsp. finely chopped parsley

12 sm. whole white onions

3 c. whipped potatoes

1 tbsp. water

1 stick butter

1 c. red wine

1/2 tsp. crushed dried rosemary

24 button mushrooms

2 pkgs. frozen peas, thawed

1 egg yolk, lightly beaten

 

Dredge venison in flour and sprinkle with salt and pepper. Melt butter in heatproof casserole and quickly brown meat evenly. Add stock and wine. Turn up the heat for 2 to 3 minutes until liquid boils. Lower heat and add bay leaf, rosemary and parsley. Cover and simmer gently for 1 1/2 hours. Add mushrooms and onions. Cook until peas are just tender but still crisp. Remove from heat. Stir in 2 tablespoons of whipped potatoes. Place rest of potatoes on top. Swirl top and brush lightly with the egg yolk, thinned with 1 tablespoon water. Place under broiler until potatoes are golden brown. NOTE: Instead of the potatoes, pie may be topped with a pastry crust (bake at 450 degrees) or with old fashioned dumplings placed close together and sprinkled with parsley.

 

VENISON PASTRY

2 lbs. of venison, cooked & diced (roast OR steak works best)

2 c. onion, diced

2 c. potato, diced

1 c. rutabaga, diced

2 c. carrots, diced

8" pie crust

Beef or venison gravy

 

Mix all vegetables and meat together in a large bowl. Place 2 cups of mixture on 1/2 of pie crust. Pour 1/2 cup of gravy on mixture. Fold crust over filling and crimp edges to seal. Place pastry on cookie sheet and brush crust with milk. Bake at 350 degrees for 1 hour or until golden brown. Makes 5 pastries. These may be wrapped up in foil after baking, frozen and then reheated for deer camp. Serve with gravy on the side.

 

VENISON STEW WITH POTATO DUMPLINGS

1/4 c. shortening

1/4 c. all-purpose flour

1 1/2 tsp. salt

1 (10 1/2 oz.) can beef broth, undiluted

5 c. water

2 tbsp. lemon juice

1 med. onion, sliced

2 cloves

1 bay leaf

3 lbs. venison stew meat, cut in 11/2-inch pieces

1/2 c. Burgundy (optional)

2 lbs. potatoes, peeled

4 slices white bread

1 tsp. salt

1 tbsp. grated onion

1 tsp. parsley flakes

2 eggs, well beaten

All-purpose flour

 

Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 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-inch pieces. Combine bread, potatoes, and next 4 ingredients. Shape into 2-inch balls. Roll lightly in flour. Drop dumplings into simmering stew. Cover and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf before serving. Yield: 8 servings.

VENISON STEW WITH POTATO DUMPLINGS

1/4 c. shortening

1/4 c. all-purpose flour

1 1/2 tsp. salt

1 (10 1/2 oz.) can beef broth, undiluted

5 c. water

2 tbsp. lemon juice

1 med. onion, sliced

2 cloves

1 bay leaf

3 lbs. venison stew meat, cut in 11/2-inch pieces

1/2 c. Burgundy (optional)

2 lbs. potatoes, peeled

4 slices white bread

1 tsp. salt

1 tbsp. grated onion

1 tsp. parsley flakes

2 eggs, well beaten

All-purpose flour

 

Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 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-inch pieces. Combine bread, potatoes, and next 4 ingredients. Shape into 2-inch balls. Roll lightly in flour. Drop dumplings into simmering stew. Cover and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf before serving. Yield: 8 servings.

 

CHICKEN FRIED VENISON STEAK

1 1/2 lb. venison steak, 1/2 inch thick

1 tbsp. milk

1 beaten egg

1 c. fine cracker crumbs

1/4 c. salad oil

Salt and pepper

 

Pound steak thoroughly, cut into serving pieces. Combine milk and beaten egg. Dip meat into egg then in crumbs. Slowly brown meat, cover, cook over low heat, 35 to 45 minutes or until meat is tender. Continue roasting, uncovered, until bread crumbs are brown.

 

CHICKEN FRIED VENISON WITH MILK GRAVY:

Soak chops or steaks in salt water for at least 3 to 5 hours before frying. Tenderloin is best! Then hams. Coat with flour. Salt and pepper to taste. Chicken fry in oil - save drippings. Drain off excess oil. Keep about 1/2 to 1 cup drippings. Add flour to drippings until a thick paste forms. Cook over medium-low heat adding milk as needed. Use wire whisk to prevent lumps. gravy thickens as it boils. Salt and pepper to taste. Serve with: Mashed Potatoes (use real potatoes, they're better!) OR, Green Beans - Whole ones in the can are the best but sliced ones work, too. Drain beans of most water in can. Dice 1/4 large or 1/2 small onion, (you can use some bacon bits - real), 1 teaspoon butter or bacon grease. Season with salt and lemon pepper.

 

QUICK VEAL - VENISON SCALOPPINI

1 lb. veal or venison, thinly sliced

1 egg (2 if small)

3 tsp. spatini seasoning

1/2 tsp. salt

1/4 c. grated Parmesan cheese

1/4 c. Italian seasoned bread crumbs

1/4 c. cooking oil

1/4 c. dry white wine

1 (8 oz.) can tomato sauce

1 (4 oz.) can mushroom pieces

 

Cut meat into serving size pieces. Beat egg and 1 teaspoon spatini seasoning and and the salt. Combine cheese and bread crumbs. Dip meat into egg, drain then coat generously with crumb and cheese mixture. Let stand on waxed paper at least 30 minutes until fairly dry. Heat oil in skillet and brown meat quickly on both sides. Put on a warm platter and keep warm. Combine tomato sauce, wine, 2 teaspoons spatini seasoning and mushrooms in pan. Simmer a few minutes. Pour over meat, sprinkle with Parmesan cheese and serve at once. We like this served as a gravy or sauce.

 

QUICK AND EASY VENISON STRIPS

1 1/4 to 1 1/2 b. venison round steak

2 tbsp. butter

1 green pepper, cut into thin rounds

1 lg. onion, sliced

1 tsp. Wagner's Game Seasoning*

 

With a sharp, thin bladed knife, cut paper-thin slices of steak. In a large heavy skillet, heat the butter over medium heat. Add the peppers and onions and cook for about 5 minutes until they are lightly browned and limp. With a slotted spoon, remove the vegetables to a heated plate. Add more butter to the skillet if necessary and place the meat strips on a single layer in the skillet. Fry over medium-high heat for 1 minute on the first side and 2 minutes on the other. While the meat is frying, sprinkle it with seasonings. Add the vegetables, then stir and heat for a few seconds. Don't overcook! Serve immediately on heated plates. Good accompaniments are baked potatoes and green salad. Serves 4. *NOTE: A new seasoning that should be available in the gourmet section of your supermarket or from food catalogs. If you cannot find it, use your favorite type of mixed seasoning.

 

VENISON AND WILD RICE CASSEROLE

4 c. cooked wild rice (about 1 cup raw)

2 lbs. chopped venison

3 stalks celery, chopped

1 lg. onion, chopped

8 oz. can mushroom pieces, drained

3 tbsp. oil

1 can cream of mushroom soup

1/2 c. beef bouillon

1 tsp. garlic salt

1 tsp. Sage

 

Layer the cooked wild rice in a buttered 3 quart casserole dish. Saute the venison, celery, onion and mushrooms in the oil, browning the meat well. Blend the soup with the bouillon, garlic, salt and sage. Stir the soup mixture into the sauteed venison and vegetables. Spoon this atop the wild rice. Bake, covered, 45 minutes at 350 degrees. Serves 6 to 8.

 

VENISON FINGERS

1 lb. venison steak

1 c. milk

1 c. all-purpose flour

2 eggs, slightly beaten

1 stack soda crackers, crushed

 

Cut venison into 1/2 inch strips about 1 inch long. Soak in milk for 5 minutes. Dip in flour, then egg and then crackers. Fry for about 5 minutes or until golden brown.

 

VENISON SWEDISH MEAT BALLS

“A”1 1/2 lbs. ground venison

1/2 lb. ground pork

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. grating cheese

1 tsp. ground parsley

1 1/2 c. seasoned bread crumbs

2 eggs

1/2 tsp. garlic powder

1/2 tsp. onion powder

 

“B” 8 oz. tomatoes

1 can jellied cranberry sauce

 

Mix group A ingredients. Roll into balls 1 inch in diameter. Brown balls in pan, then remove and drain. Prepare a sauce consisting of group B ingredients by dissolving the cranberry sauce in the tomatoes. When the mixture is hot, add the venison meatballs and simmer on low heat for 20 minutes. Place in crock pot or bean pot for warming and serving. Basketball Official

 

VENISON JERKY

1/2 c. soy sauce

1/4 c. Worcestershire sauce

1 tbsp. lemon juice

1 tsp. Tabasco sauce

1/4 tsp. black pepper

1 tsp. hickory smoke

1 tsp. ginger powder

1/2 tsp. garlic salt

1 tbsp. lemon pepper

1/2 tsp. onion salt

7 lbs. thinly sliced meat or 1 gal. ice cream pail full

 

Mix all above ingredients together except 1/2 of the lemon pepper. Mix well and let it marinate overnight. When you are ready to cook, add rest of lemon pepper and mix well. Skewer meat on toothpicks and hang directly on oven rack. Cook for about 5 hours at temperature, 175 or 200 degrees, depending on your oven, some are hotter then others.

 

VENISON SAUSAGE

5 lb. ground venison

5 tsp. Morton Tender Quick salt

2 tsp. mustard seed

2 1/2 tsp. black pepper

2 1/2 tsp. garlic salt

1 tsp. hickory smoke salt

 

Mix all together. Cover and refrigerator for 3 days. Re-mix every day. On the fourth day, shape into 2 inch diameter roll on cookie sheet. Bake 8 hours at 200 degrees. 36 servings. Calories 100, fat 2.0 gm, calories from fat 19%, sodium 508 mg. Plant Services

 

VENISON JERKY

3 lb. venison

2/3 tsp. garlic powder

2 tsp. onion powder

2 1/2 tsp. black pepper

1/2 c. soy sauce

1/2 c. Worcestershire

2 tsp. hickory smoke salt or seasoned salt

2 tsp. Accent

 

Slice venison into 3/4 inch strips. Marinate overnight. Cook directly on rack 6-8 hours at 150 degrees. Check at around 4-5 hours. Don't let cook too long and get crisp, it should be chewy.

 

VENISON SAUSAGE-CHEESE BALLS

1/2 lb. venison sausage, either all hot or half hot and half mild

1 c. finely shredded cheddar cheese

1 1/2 c. Bisquick baking mix

 

Combine sausage, cheese and Bisquick mix; push together with fingertips until dough forms a ball. Pinch off pieces and roll into marble-size balls. Arrange one inch apart on a cookie sheet. Bake at 350 degrees for 20 minutes or until bottoms are golden brown. Makes about 3 dozen.

 

VENISON TIPS IN MUSHROOM SAUCE

2 lbs. venison, cut into 1-inch cubes

1 env. onion soup

1 can cream of mushroom soup

2 c. beef broth or bouillon

Green peppers (optional)

Onions (optional)

 

Combine all ingredients in crockpot. Cook on HIGH 5-6 hours or LOW for 8-12 hours. Serve over noodles or rice.

 

VENISON BITS

2 lbs. venison chunks

1 pkg. meat marinade

2 c. mushrooms

1 1/2 c. onion

1 tsp. garlic salt

 

Cut venison into bite-size chunks. Slice mushrooms or use bits and pieces of canned mushrooms. Slice onion. Follow directions on meat marinade package to marinate the venison, mushroom and onion mixture. Sprinkle garlic salt on top. Cover and store in refrigerator overnight. Stir the mixture once or twice during this time. To cook, use a heavy skillet with a covering of cooking oil. Drain marinade mixture in a colander, rinse briefly and fry lightly a skillet full at a time. Serve in a bowl with toothpicks or over rice.

 

 

MARINADE FOR VENISON KABOBS

1 c. barbeque sauce (any kind)

1 c. or more Catalina French dressing

1 to 1 1/2 c. red wine (red port or

semi-sweet)

Marinate for 3-4 hours. Don't over cook meat in hot oil.

 

BEEF OR VENISON BOLOGNA

2 lb. ground beef

1 1/2 tsp. liquid smoke

1 c. water

2 tbsp. Morton's Tender Quick

1/4 tsp. onion salt

1/8 tsp. garlic powder

1/4 tsp. Salt

 

Mix meat and spices. Mix well. Leave in refrigerator 24 hours. Form into 3 rolls. Bake at 300 degrees for 45 minutes. Age in freezer for 10 days.

 

VENISON JERKY

2 lb. venison

4 oz. bottle Liquid Smoke

2 oz. white wine or beer

1 tbsp. Worcestershire sauce

2 tbsp. A-1 sauce

1 tbsp. soy sauce

1/2 tsp. garlic salt

1/2 tsp. onion salt

1 tsp. black pepper

1/4 c. cayenne pepper (optional if you want it hot) or dash of Tabasco

Crab Boil (optional for a different flavor), amount to taste

 

Cut venison in narrow strips (1/2 inch wide x 1/4 inch thick x 2-5 inches long.) Mix in other ingredients; marinate venison in refrigerator overnight. In Oven: Lay Jerkey on oven racks. Open door 1 inch to let moisture out, put drip pan below. Dry in 300 degree oven for several hours (depending on thickness of Jerkey and degree of dryness desired). In Microwave: 1 1/4 hours on lowest temperature. Rotate every 20-30 minutes.

 

VENISON LOAF WITH MUSHROOMS

4 slices soft bread, crumbled

1/2 c. milk

2 eggs

1 c. mushrooms, coarsely chopped

1/2 c. tomato sauce

2 lbs. ground venison

1 lb. sage sausage

1/2 c. chives or onions

Water

Salt

 

Crumble the bread into a large bowl and dampen with milk. Beat eggs and add to softened crumbs together with tomato sauce, chives or onions, mushrooms, salt and pepper as desired. Mix ground venison and sage sausage together then work into mixture evenly. Add as much water as is needed to make a good substantial loaf. Bake at 350 degrees for about an hour or until done and well browned. If you have enough mushrooms, saute an extra quantity quickly, in margarine and pour over the loaf.

 

PIPING HOT VENISON DIP

1 can refried beans

2 lbs. ground venison

1 env. dry taco mix

1 can enchilada sauce

1 jar taco sauce

3 c. grated cheese (Colby, Cojack, Muenster)

1/2 c. sour cream

 

Spread refried beans in bottom of 9 x 13 inch pan. Brown meat and remove from heat. Add taco mix, enchilada sauce and taco sauce. Mix well and pour over beans. Spread grated cheese on top. Heat in 400 degree oven for 15 to 20 minutes or until bubbly. Spread sour cream over cheese and return to oven for 5 minutes. Use teaspoon to dip and serve with nacho chips.

 

 

EASY VENISON STEAK

4 steaks

1 can French onion soup (undiluted)

 

Flour and brown steaks in skillet. Put in crockpot and pour soup over steaks. Cook on low 6-8 hours.

 

MARINATED VENISON STEAK

4 steaks

Meat tenderizer

1 c. Italian salad dressing

1 onion, chopped

 

Place steaks in large bowl. Sprinkle with meat tenderizer. Add Italian dressing and onion. Cover and marinate overnight. Grill over charcoal until done.

 

VENISON OR STEAK MARINADE

1/3 c. wine vinegar

3 tbsp. salad oil

1 tbsp. minced onion or 1/4 c. chopped onion

1/8 tsp. garlic powder or 1 clove garlic, crushed

1/4 tsp. rosemary

1/4 tsp. oregano

1/4 tsp. dried dill weed

1/2 tsp. salt

1/4 tsp. paprika

2 tbsp. honey or brown sugar

1 tbsp. parsley

1 tsp. season all

 

Combine ingredients. Pour over steak. Marinate several hours or overnight. Turn meat several times.

 

BREADED VENISON CHOPS

 

Sprinkle chops with salt, pepper and poultry seasoning. Dip into beaten egg diluted with 2 tablespoons of water. Then coat well with fine dry bread crumbs. Brown about 15 minutes on each side in preheated frying pan. Add 10 1/2 ounce can cream of mushroom soup, thinned with a half a soup can of water. Simmer 30-40 minutes.

 

VENISON BREAKFAST SAUSAGE

1 lb. deer or big game, ground

8 oz. lean bacon, sm. pieces

3/4 tsp. salt

1 tsp. sage

1/2 tsp. ginger

1/4 tsp. Pepper

 

Grind above; or mix well. Shape into thin patties and fry until browned and done. Makes 1 1/2 pound sausage. Can also be frozen uncooked.

 

VENISON BREAKFAST SAUSAGE

3 lbs. ground venison

1 lb. ground lean pork

1 sm. pkg. sausage seasoning

1/8 tsp. pepper

1/4 c. finely chopped onion

1 tsp. cajun seasoning, if desired

 

Make into 1/2 pound loaves. Set overnight. Ready to fry for your breakfast.

 

VENISON DELIGHT

2-3 lbs. venison

1 pt. milk

1 c. DK's Bar-b-q sauce or your favorite sauce

Flour

 

Soak venison in milk for 5 minutes. Dip in BBQ sauce. Place in a bag of flour and shake until coated. Deep fry until golden brown.

 

VENISON THURINGER

5 lbs. ground meat

5 tsp. Morton's smoked salt

2 1/2 tsp. garlic salt

2 1/2 tsp. mustard seed

2 1/2 tsp. coarse ground pepper

 

Mix all and knead 10 minutes. Refrigerate. Second day, knead 10 minutes. Refrigerate. Third day, knead 10 minutes. Refrigerate. Fourth day, knead 10 minutes. Roll into rolls like store-bought thuringer and wrap in Saran. Refrigerate. Fifth day, unwrap and bake 8 hours in 140 to 150 degree oven.

 

MICROWAVE VENISON OR BEEF STEW

2 beef bouillon cubes

2 c. water

2 lb. venison or beef steak, cubed

1/4 c. cold water

3 tbsp. cornstarch

2 lg. potatoes, cut up

1 c. sliced carrots

1 tbsp. diced onion

1 1/2 tsp. salt

1/4 tsp. pepper

1 (10 oz.) pkg. frozen peas

 

In 3-quart casserole, place bouillon cubes and water. Cover. Microwave on high 3 to 4 minutes. Stir. Add meat to bouillon. Cover. Microwave on low 1 hour and 45 minutes, stirring every 30 minutes. In small bowl, stir together water and cornstarch. Slowly add to hot mixture, stirring well. Add raw vegetables, salt and pepper. Stir to distribute evenly. Cover, microwave on high 10 minutes. Add peas and stir well. Cover. Microwave on high 5 to 10 minutes until vegetables are tender. Serve with hot biscuits.

 

BROCCOLI VENISON CASSEROLE

1 lb. fresh broccoli or 16 oz. pkg. frozen broccoli

1 tbsp. butter

1/2 tsp. salt

1 c. chopped cooked venison

2 hard cooked eggs, chopped

2 tbsp. finely chopped onion

1/2 c. cracker crumbs

1 tbsp. flour

1 c. milk

1/2 c. grated sharp cheese

1 tbsp. lemon juice

2 tsp. parsley flakes

 

Preheat oven to 325 degrees. Cook broccoli until just barely tender. Drain. Make a white sauce by melting butter, adding flour and salt and cooking 1 minute. Remove from heat and add milk. Return to fire and cook until sauce bubbles, stirring constantly.

 

VENISON-VEGETABLE CASSEROLE

1/2 c. celery, diced

2 tbsp. green pepper, diced

1 c. diced cooked venison

1 1/2 tsp. salt

1 tbsp. lemon juice

2/3 c. water

1/2 c. cracker crumbs

1/4 c. onion, diced

1 tbsp. butter or margarine

1 (8 oz.) can peas, drained

1/8 tsp. pepper

1 (10 1/2 oz.) can mushroom soup

1 1/2 c. cooked rice

 

BURGUNDY VENISON

3 lbs. meat, trimmed and cubed

1 1/2 c. burgundy wine

1 1/2 c. water

3 med. onions, cut up

3 to 4 beef bouillon cubes

3 to 4 bay leaves

Mushrooms (optional)

Mushroom gravy (to thicken)

 

Preheat oven to 350 degrees. Roaster pan required. Brown meat with 1 onion in bacon grease. Season with salt and pepper. Boil the rest of the above ingredients together until the onions are done. Pour over meat in roaster and cook in oven, uncovered, at 350 degrees for about 1 1/2 to 2 hours. Add mushrooms as option, use mushroom gravy to thicken. Serve over rice or noodles. Serves approximately 6 adults.

 

VENISON STEAK CASSEROLE

2 lbs. venison round steak (1 inch thick)

6 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. oregano leaves

1 clove garlic, crushed

3 tbsp. shortening

6 med. potatoes, sliced

2 med. onions, sliced

2 carrots, sliced

1 green pepper, cut in squares

3 c. beef bouillon

 

Cut steak into serving pieces. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and garlic, pound into meat. Brown in shortening. Place in one layer on bottom of 3 quart oval baking dish. Layer half of potatoes, onions, carrots and green pepper on top; sprinkle with half remaining salt, pepper and flour. Repeat. Pour bouillon over top. Bake covered in moderate oven (350 degrees) 1 hour and then uncovered 1/2 hour.

 

GROUND VENISON CASSEROLE

1 lb. ground venison

1 lg. onion, chopped

1 med. bell pepper

1 clove garlic

1 can tomato soup

1 can cream of mushroom soup

1 can Cheddar cheese soup

1 sm. pkg. Spaghetti

 

Brown meat, onions, pepper and garlic. Drain well. Cook spaghetti. Mix soups together, then add meat and spaghetti. Top with cheese. Note: May use lean ground beef instead of venison and you may also substitute macaroni for spaghetti.

 

VENISON CASSEROLE

2 1/2 lbs. venison, trim and cut in 1inch cubes

1/4 lb. bacon in one piece, trim rind, cut into rectangles

3 tbsp. flour

2 c. stock or water

1 lg. onion, finely chopped

3 tbsp. red currant jelly

Bouquet Garni (parsley, thyme and bay leaf)

2 tbsp. lemon juice

Salt and freshly ground black pepper

Forcemeat balls*

 

Saute bacon pieces gently for a few minutes in frying pan without allowing them to become too brown or crisp. Transfer bacon to a heat proof casserole leaving fat in pan. Coat pieces of venison with flour and saute in bacon fat until well browned. Transfer venison to casserole. Add stock to frying pan and cook over high heat, stirring all the brown bits from pan into stock. Skim and strain over the venison and bacon. Add chopped onion, jelly, bouquet garni and lemon juice. Season to taste with salt and pepper. Cover casserole and simmer gently until tender (2 to 2 1/2 hours). Twenty minutes before serving add some small *forcemeat balls made of sausage mixed with one egg and dried herbs of choice. Serves 4 to 6.

 

VENISON CASSEROLE

2 lb. Venison or Moose meat

1 can cream of mushroom soup

1 pkg. dry onion soup mix

 

Put meat into casserole, spread cream of mushroom soup over meat and sprinkle dry onion soup over meat and sprinkle dry onion soup mix over all. Cover tightly and bake at 325 degrees for 2 hours. This makes it's own gravy and no other seasonings are necessary.

 

VENISON STEAK CASSEROLE

Pound and fry steak until redness is gone. Put in baking dish. Make gravy from drippings in skillet. Add can of cream of mushroom soup, and 2 beef bouillon cubes. Pour over meat and bake at 350 degrees for 30 minutes.

 

VENISON CREAM CHEESE CASSEROLE

1 1/2 lbs. ground venison, season well to taste

1 onion, chopped

1 green pepper, chopped

16 oz. fresh mushrooms, sliced

2 tbsp. minced garlic

12 oz. creamed cottage cheese

16 oz. cream cheese, softened

8 oz. sour cream

1 (32 oz.) jar Prego spaghetti sauce

2 tsp. fennel seed

3/4 bag of egg noodles, cooked & drained

2 c. shredded cheddar or Colby cheese

 

Brown venison with onion and minced garlic. You may need to add margarine to venison since it is so lean. Add green pepper, fresh mushrooms, fennel seed and spaghetti sauce. While this mixture simmers for 10 minutes, cook egg noodle and drain and rinse. In medium bowl cream together cottage cheese, cream cheese and sour cream. Spray a 9 x 13 inch pan with Pam and layer with noodles, cheese mixture and spaghetti sauce. Top with shredded cheese and bake for 1 hour at 325 degrees. You may need to cover with foil if edges of casserole seem to darken.

 

VENISON CASSEROLE

2 lb. loin venison

2 tbsp. olive oil

2 tbsp. sherry wine

2 tbsp. flour

1 1/2 pt. stock

2 tsp. salt

1 tbsp. onion juice

1 tsp. black pepper

1 can mushrooms, chopped

Dash of cayenne

Dash of minced parsley

 

Brown venison in oil. Add stock. Mix the flour in some stock and add mushrooms, onion and seasonings. Put all together in casserole and let simmer for 1 hour. Just before serving, add butter and sherry.

 

COMPANY VENISON CASSEROLE

1 1/2 lbs. ground venison (may substitute ground beef)

1/2 c. chopped onion

1 tbsp. butter

1 (16 oz.) can tomato sauce

1 tsp. sugar

8 oz. pkg. noodles

1 c. cottage cheese

3 oz. pkg. cream cheese

1/4 c. sour cream

1/4 c. chopped green onion

1/4 c. chopped green pepper

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic powder

2 tbsp. melted butter

1/2 c. Parmesan cheese

 

Brown venison and onions in butter. Stir in tomato sauce and sugar; set aside. Boil noodles according to package directions; drain. Combine cheeses, sour cream, green onions, green pepper, salt, pepper and garlic powder and set aside. Butter a 3 quart casserole dish; pour in half the mixture, layer half of the noodles, cover with all of the cheese mixture. Top with remaining noodles; pour melted butter over casserole. Top with remaining meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

 

VENISON STROGANOFF CASSEROLE

1 can mushroom, stems & pieces

1 (10 3/4 oz.) can golden mushroom soup

1 tbsp. beef bouillon

6 oz. water

1 to 1 1/2 lb. ground venison, browned

2 1/2 c. uncooked noodles, boiled

2 to 3 tbsp. sour cream

 

Brown venison with garlic and onion powder to taste. Boil noodles, drain and combine all ingredients. Bake covered at 350 degrees for 45 minutes. Serves 5 to 6.

 

VENISON STEAK CASSEROLE

Venison round steak

6 tbsp. flour

1 tsp. salt

1 clove garlic, crushed

3 tbsp. shortening

1/2 tsp. black pepper

1/8 tsp. oregano

6 med. potatoes, sliced

2 med. onions, sliced

2 carrots, sliced

1 green pepper, cut in squares

3 c. beef bouillon

 

Cut steak into serving pieces. Pound in mixture of 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and garlic. Brown in shortening. Place in one layer on bottom of 3 quart casserole dish. Layer half of potatoes, onions, carrots, and green pepper on top; sprinkle with half of remaining flour, salt and pepper. Repeat. Pour bouillon over top. Cover. Bake at 350 degrees for approximately 1 hour. Uncover after one hour for about 15 minutes or until browned.

 

VENISON STEAK CASSEROLE

2 lbs. round venison steak (1 inch thick)

6 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. oregano

1 clove garlic, crushed

3 tbsp. shortening

6 med. potatoes, sliced

2 med. onions, sliced

2 carrots, sliced or strips

1 green pepper (optional)

3 c. beef bouillon

 

Cut steak into serving pieces. Pound in mixture of 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and garlic into venison. Brown in shortening, place in one layer on bottom of 3 quart oval baking dish. Layer half of potatoes, onions, carrots and pepper on top; sprinkle with half remaining salt, pepper and flour. Repeat. Pour bouillon over top. Bake, covered, in moderate oven (350 degrees) 1 hour; uncovered 1/2 hour. Serves 6.

 

VENISON STEAK CASSEROLE

8 slices bacon

6 potatoes, sliced

3 onions, sliced

Salt and pepper to taste

1/4 tsp. thyme

2 lbs. venison steaks

1 (10 oz.) can beef consomme

1 can cream of mushroom soup

 

Place half the bacon in large casserole; cover with layer of potatoes and onions. Season each layer with salt, pepper, and thyme. Place steak on vegetables; repeat layers. Mix soup with consomme. Pour over dish. Place remaining bacon on top. Cover and bake at 350 degrees for 2 hours. Liquid may be drained and thickened for gravy to serve over rice.

 

VENISON CASSEROLE

1 lb. ground venison

1 green pepper, chopped

1 onion, chopped

1 pkg. noodles

Salt and pepper to taste

1 tbsp. chili powder

1 can tomato soup

1 can mushroom soup

1 can cream-style corn

1 1/2 c. grated cheese

 

Combine the venison, green pepper, and onion in a skillet and cook until brown. Cook the noodles according to package directions and drain. Add to the venison mixture. Add the salt, pepper, chili powder, tomato soup, mushroom soup, cream-style corn, and 1 cup grated cheese; mix well. Pour into a greased 2-quart casserole and sprinkle with remaining grated cheese. Bake at 275 degrees until heated through. Ground beef may be substituted for venison. Yield 12 servings.

 

VENISON CROCKPOT CASSEROLE

 

Brown 2 pounds meat, cut in cubes. Mix: 2 pkg. dry onion soup mix 1 1/2 cans evaporated milk Put in crock pot. Cook for about 10 hours on low heat. Serve over rice, potatoes or noodles.

 

VENISON CASSEROLE

1 lb. ground venison

1 green pepper, chopped

1 onion, chopped

1 pkg. noodles

Salt and pepper to taste

1 tbsp. chili powder

1 can tomato soup

1 can mushroom soup

1 can cream-style corn

1 1/2 c. grated cheese

 

Combine the venison, green pepper, and onion in a skillet and cook until brown. Cook the noodles according to package directions and drain. Add to the venison mixture. Add the salt, pepper, chili powder, tomato soup, mushroom soup, cream-style corn, and 1 cup grated cheese; mix well. Pour into a greased 2-quart casserole and sprinkle with remaining grated cheese. Bake at 275 degrees until heated through. Ground beef may be substituted for venison. Yield 12 servings.

 

BEEF OR VENISON CASSEROLE

1 lb. beef or venison

1 sm. pkg. elbow noodles

1 can tomato soup

1 can cream style corn

1 can cream of mushroom

1 sm. bell pepper

1/2 sm. onion

1 1/2 c. grated cheese

 

Brown 1 pound beef with onion (drain grease). Cook elbow noodles (and drain). Cut up bell pepper in small pieces. Mix all ingredients in casserole dish except cheese. Sprinkle cheese on top of mixture. Bake at 350 degrees until cheese has melted and casserole is warm.

 

VENISON CASSEROLE

2 lbs. venison steaks, cut into 1/2 inch strips

Flour seasoned with salt and pepper

3 tbsp. cooking oil

3 potatoes

1 stalk celery

1 green pepper

1 onion

3 carrots

1clove garlic, minced (2 cloves if you like garlic)

1/2 tsp. marjoram

1/2 tsp. oregano

3 beef bouillon cubes with 3 cups of water

3 tbsp. Flour

 

Dip venison strips into flour and brown in heavy skillet. Slice above vegetables approximately 1/4 inch thick. Place meat in casserole, sprinkle with marjoram, oregano, and garlicups Add all vegetables. Combine bouillon with flour, add to dripping in skillet and bring to a boil, stirring. Pour mixture over meat and vegetables. Cover and bake at 350 degrees for 1 1/2 hours or until tender.

 

VENISON STEAK CASSEROLE

2 lb. round steak

6 med. potatoes

1 cup carrots

1 green pepper

1 onion

 

Cut steak in serving pieces and pound in mixture of 1/4 cup flour, 1/4 teaspoon pepper, 1/2 teaspoon salt, oregano and garlicups Brown in 3 tablespoons shortening. Place in 3 quart baking dish in layers. Sprinkle remaining flour mix on top. Pour 3 cups beef bouillon over all. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes longer.

 

VENISON CASSEROLE

3-5 lbs. venison (steak or tenderloin)

8 lg. potatoes, peeled, sliced thickly

3 lg. onions, peeled, sliced

Flour

Shortening

Water

 

Heat oil in large skillet. Roll venison in flour. Place in hot grease. Brown venison on both sides. In large casserole dish, layer venison then potatoes, then onions. End with venison on top. Add water to barely cover top layer. Bake at 300 degrees for 3 hours.

 

DAVID’S VENISON SAUSAGE

2 lb. venison burger

2 tbsp. liquid smoke

1/4 tsp. garlic powder

1 tsp. mustard seed

1/8 tsp. black pepper

1/2 tsp. onion salt

1 cup water

2 tbsp. tender quick salt

 

Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with fork. Bake 1 hour and 20 minutes at 325 degrees. Refrigerate when cool.

 

 

BARBECUED VENISON

2-3 lbs. venison (tenderized)

3 bay leaves

1 (12 oz.) can or bottle beer

12 cups barbecue sauce

13 cloves garlic, chopped

Salt and pepper to taste

2 onions (sliced)

 

Marinate venison in all but barbecue sauce for 12 hours in refrigerator, turning occasionally. Remove venison and onions and place in slow-cooker (crock pot). Pour in barbecue sauce. Cook on low setting for 7-10 hours.

 

BARBECUE VENISON

3 to 4 lb. venison (well trimmed)

3 tbsp. bacon drippings

1/2 to 1 slice onion

2 tbsp. green pepper (optional)

1 cup catsup

1 1/2 tsp. salt

1 1/2 tsp. celery seed

3 tbsp. brown sugar

3 tbsp. lemon juice

2 1/2 tsp. dry mustard

1/2 to 3/4 cups water

 

Brown venison in bacon drippings. Pour off fat. Mix remaining ingredients together and pour over meat in crockpot. Cook 10 to 12 hours on low. Thicken sauce with 2 tablespoons cornstarch in 1/4 cup cold water. Shred meat on plate with 2 forks. If returned to crockpot for 10 to 15 more minutes it absorbs more of the sauce.

 

CROCK POT VENISON

3-4 lb. venison

1 lg. onion

16 oz. bottle cola

24 oz. bottle catsup

 

Cook for 6-8 hours until done.

 

CROCK POT VENISON STEW

3 carrots

5 potatoes

2 lb. meat, in 1 1/2 inch cubes

1 cup water

1 tsp. Worcestershire sauce

1 clove garlic

1 bay leaf

1 stalk celery

3 onions, quartered

1/2 tsp. pepper

Salt to taste

1 tsp. Paprika

 

Put all ingredients into crock pot. Stir to blend spices. Cook on low for 10 to 12 hours or on high for 5 to 6 hours.

 

EASY CROCKPOT VENISON ROAST

1 sm. to med. venison roast

1 can cream of mushroom soup

1 envelope. onion soup mix

1 lg. onion, sliced

Soy sauce

Worcestershire sauce

Garlic salt

Season All

 

Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.

 

CROCK POT VENISON STEW

2 lbs. venison, in 1 inch cubes

5 carrots, cut up

1 lg. onion, cut in chunks

3 stalks celery, sliced

1 lb. canned stewed tomatoes

1/2 cups quick cooking tapioca

1/2 tsp. cloves

2 bay leaves

Salt & pepper to taste

 

Trim all fat from meat. Put ingredients in crock pot, mix thoroughly and cook on low for 12 hours.

 

CROCK POT VENISON

4 to 5 lb. venison roast

2 cups water

1 envelope dry onion soup

2 tbsp. Oil

 

Put venison in crock pot. Sprinkle onion soup mix over it. Add water. Cover and cook on low for 8 to 10 hours. May be cooked on high for 6 to 8 hours. The longer cooked, the better the flavor.

 

EASY CROCK POT VENISON

3 lbs. venison, cut into 1 inch cubes

3/4 cups red cooking wine

1 pkg. onion soup mix

1 can cream of mushroom soup

1 can golden mushroom soup

1 cup fresh or canned sliced mushrooms

 

Place meat in crockpot. Mix together rest of ingredients and pour over meat. Cook for 10 to 12 hours on low, then on high for last hour. May add 1 cup of sour cream before serving. Great over noodles or mashed potatoes.

 

CROCK POT VENISON

3 lb. venison steak

2 cans mushroom soup

1 tsp. oregano

1 tsp. dill weed

1/4 tsp. cayenne

1/2 tsp. black pepper

1 lg. chopped onion

1 lg. bell pepper, chopped

1 pt. mushrooms

1 (8 oz.) can peeled tomatoes

3 garlic cloves

2 bay leaves

Tabasco to taste

 

Remove all fat from steaks and cut into pieces no larger than 2"x2". Roll in flour and brown. Add remaining ingredients to crock pot, mixing well. Add steak and stir again. If steaks are not covered by liquid, water or wine can be added to cover the meat. Cover and cook on low heat for 8 hours.

 

CROCK POT VENISON BARBECUE

3 lbs. boneless venison chunks

1 lg. onion

1/2 cups green pepper, chopped

Water

2 tsp. instant beef bouillon

1 (10 to 11 oz.) can tomato soup

1/4 cups Worcestershire sauce

1 tsp. garlic powder

1 tsp. dry mustard

1 tsp. thyme

1 tbsp. paprika

2 tbsp. brown sugar

Buns

 

Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bread to serve.

 

EASY CROCK POT VENISON STEAK

1 lb. venison steak

1 can cream of mushroom soup

1 sm. onion

1 tsp. sage

1 tsp. salt

1 1/2 cups cooked macaroni (opt.)

 

Put venison in crock pot, add onion, salt and sage. Spoon soup over, cook on low 8 hours. May add cooked, drained macaroni to juice just before serving.

 

EASY CROCK POT VENISON ROAST

1 sm. venison roast

Creole seasoning

1 can cream of mushroom soup

1 envelope. 's onion soup mix

1 lg. white onion, sliced in rings

Soy sauce

Worcestershire sauce

 

Thaw venison roast and slice into serving sized pieces while meat is still raw. Also, remove all fat, fascia, bone, and anything else that looks white. Wash sliced meat thoroughly and drain. Place washed meat in crock pot; sprinkle very generously with Worcestershire sauce, soy sauce, and seasoning. Add can of mushroom soup and onion soup mix. Stir together and place sliced onion rings on top. Cover and cook on low for 6 to 12 hours. Makes gravy as it cooks that can be served over rice or potatoes.

 

CROCK POT VENISON ROAST

2-4 lb. venison roast

1 pkg. favorite dry soup mix(onion/mushroom)

 

Place thawed roast in crock pot (pressure cooker may be used), turn on high and sear all sides. Leave in pot and add your favorite dry soup mix and 1 1/2 cups water. If using a crock pot, cook on low for 6 hours. If using pressure cooker, vary time according to size of roast.

 

VENISON SPAGHETTI SAUCE

1 1/2 lb. ground venison

1 can tomatoes

1 can tomato sauce

1/4 tsp. cinnamon

1/2 tsp. basil

1 1/2 cups sharp cheddar cheese

2 tbsp. oil

1 lg. onion, chopped

1/2 cups celery, chopped

1/2 green pepper, chopped

1/2 tsp. rosemary

1/2 tsp. Oregano

 

Sauté meat in oil. Add vegetables and simmer until all are tender. Add tomato sauce and spices; simmer until all flavors are well blended. Turn the heat low and melt the cheese into the sauce. Mix well and serve over cooked spaghetti. Serve with grated Parmesan cheese.

 

MARINADE FOR VENISON

1 tbsp. oregano

1 tbsp. garlic powder

1 tbsp. salt

1 tbsp. pepper

2 tbsp. real lemon juice

1 1/2 cups cooking oil

 

Marinate venison for several hours. Grill or fry.

 

MARINADE FOR VENISON

1 cup each of dry red wine & water-8 black peppercorns

1 bay leaf

1 sm. sprig rosemary

8-10 whole cloves

1 sliced onion

 

Cover venison with marinade refrigerate covered for 1-3 days turning occasionally.

 

COOKED MARINADE FOR VENISON

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

8 cups vinegar

4 cups water

1 tbsp. allspice berries

1 tbsp. cloves

1 tbsp. basil

1 tbsp. thyme

3 bay leaves

1/2 cups coarsely chopped parsley

Pinch of mace

1 tbsp. crushed peppercorns

6 crushed cloves garlic

 

Sauté in 1/4 cup cooking oil: Add: Simmer for 1 hour; strain and cool.

 

VENISON TENDERLOIN WITH WINE SAUCE

1 tbsp. red currant jelly

1/4 cups Japanese Plum wine

1/2 tsp. ground ginger:

6-7 pieces venison steaks

1 tsp. crushed green peppercorns

1 tsp. ground black peppercorns

1 tsp. ground tarragon

1 tsp. ground cilantro

3 tbsp. Butter

 

Mix green peppercorns, black pepper, tarragon and cilantro in bowl. Set aside spice mixture. Melt butter in pan. Dredge both sides of meat. Coat both sides of meat in spice mixture. Grill or broil meat. Do not overcook. Sauce: Mix sauce ingredients in pan. Simmer 45 seconds, stir and blend thoroughly; keep warm. Serve meat on heated plates. Spoon sauce over meat before serving.

 

MARINADE FOR VENISON

6 green onions, sliced

1 stick of celery, chopped

1 med. carrot, chopped

1 or 2 cloves of garlic, crushed

1 1/2 cups of olive oil

1/2 bottle of red wine

1 bay leaf

2 cloves

3 black peppercorns

4 coriander or juniper berries (1/2tsp. if ground)

1 sprig of parsley, marjoram and thyme

 

Brown onions, celery and carrot in oil for a few minutes, add other ingredients and simmer for 15 minutes, allow to cool and pour over venison. Allow to soak for 2 days in cool place. Allow to soak 7 days if in refrigerator.

 

VENISON MARINADE

1/4 cups brown sugar

1/8 tsp. white vinegar

1/8 tsp. water

2 tbsp. soy sauce

1 tbsp. seasoned salt

1/2 tsp. garlic powder

1 tsp. garlic salt

1 tbsp. Worcestershire sauce

1 1/2 cups oil

 

Blend or mix. Let sit in meat overnight.

 

MARINADE FOR VENISON

1 cup beef broth

1 tbsp. pickling spice

1/2 tsp. celery seeds

1/2 tsp. basil

1/2 tsp. marjoram

1/2 tsp. thyme

1/2 tsp. sage

1 bay leaf

3 crushed peppercorns

3 crushed allspice

2 tbsp. lemon juice

1/4 cups vinegar

 

Combine ingredients. Cover meat and marinate in refrigerator for 10 to 12 hours.

 

VENISON MARINADE FOR ROAST OR STRIPS

1 cup water

1 cup red wine

1 bay leaf

1 tbsp. whole cloves

1 onion, sliced

1 tbsp. peppercorns

Grated peel of 1 lemon

 

Cover meat with marinade and place covered in refrigerator for 1-2 days turning occasionally.

 

VENISON MARINADE

3 to 5 cloves garlic

2 sprigs fresh parsley, chopped

3/4 to 1 cup tarragon sauce

1 tsp. Worcestershire sauce

1 tbsp. oil

 

MARINADE FOR VENISON OR STEAK

1/3 cups soy sauce

1/3 cups brown sugar

1 tbsp. minced onion

2 crushed garlic cloves

1/2 tsp. ginger

1/3 cups oil

2 bay leaves

1/2 cups pineapple juice

Mix all ingredients. Let stand for 1-3 days.

 

VENISON BASTING SAUCE

3/4 cups onion, chopped

1/2 cups Wesson oil

3/4 cups water

1/3 cups lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tsp. salt

1/2 tsp. Pepper

 

Cook onion in oil until tender. Add remaining ingredients. Simmer 15 minutes. Sear meat on both sides, then brush with sauce each time meat is turned. Serve remaining sauce. Sauce may be kept indefinitely in covered jar in refrigerator.

 

TERIYAKI MARINADE FOR VENISON

1/2 cups oil

1 cup soy sauce

3 tbsp. brown sugar

2 to 3 tsp. garlic powder

1 tbsp. ginger

2 tbsp. vinegar

 

HOT VENISON DIP

1/2 lb. ground venison

1/4 cups chopped onion

1 can kidney beans

1 tbsp. chili powder

1/2 cups ketchup

1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. cayenne pepper

1 (4 oz.) can green chilies

1/2 lb. cheese, shredded

 

Sauté onions in butter, then add meat and brown. Add other ingredients. Save cheese for top. Simmer for 10 to 15 minutes. Pour into casserole dish and top with cheese. Bake at 350 degrees until cheese melts. Serve with Tostadas or corn chips.

 

MARINADE FOR VENISON

1/2 cups teriyaki

3 tbsp. olive oil

1 tsp. ground ginger

1/8 tsp. garlic powder or 1 clove, thinly sliced

1 1/2 - 2 lbs. venison steak fillets or chops

1/4 cups honey

1/2 cups water

1/8 tsp. white pepper

 

Combine all ingredients in glass or plastic bowl. Add meat and stir to coat all pieces. Cover and refrigerate at least 2 hours. Stir 2 or 3 times or about every 1/2 hour. Grill over low heat until just done, do not overcook.

 

MARINADE FOR VENISON

1/2 cups vinegar

2 cloves garlic, minced

2 tbsp. salt

Cold water to cover game

 

Mix ingredients together in bowl just large enough to cover game with water. Soak frozen or fresh game overnight in the refrigerator. No need to stir this marinade.

 

MARINADE FOR VENISON

1/2 cups soy sauce

2 tbsp. brown sugar

2 tbsp. lemon juice

1/2 cups pineapple juice

1/2 tsp. dry mustard

1/2 tsp. ginger

2 tbsp. cooking oil

2 cut up and crushed garlic cloves

1/2 onion, minced

 

Pour over meat and add ONLY enough water to cover meat. Refrigerate overnight or 24 hours in sealed bowl. If you are a garlic lover, don't be afraid to add more garlicups Wonderful for steaks and chops for the grill. Good for roasts and stir fry meat, too.

 

VENISON CHOPS WITH SOUR CREAM SAUCE

8 loin of venison chops,

each 1 inch thick (or 4 steaks)

1/4 cups peanut oil

2 cups sour cream sauce

Salt and pepper

 

SOUR CREAM SAUCE:

2 tbsp. butter or margarine

1/2 cups beef stock, bouillon or

consommé

2 cups sour cream, warmed

1/4 cups minced onion

 

Trim fat from chops. Preheat broiler. Brush chops with oil. Broil for 4 minutes. Turn. Brush with oil and broil 4 minutes more. Juice should be red when chops are fork tested. Sprinkle with salt and pepper and transfer to heated platter and pour hot Sour Cream Sauce over all. Melt butter and sauté onion until soft. Add stock and stir over medium heat until liquid has almost evaporated. Add sour cream to onion mixture, stirring over low heat for 3 to 4 minutes.

 

VENISON STEW WITH DUMPLINGS

3-4 lb. venison (shoulder, rump, round)

5 whole carrots

5 whole potatoes

5 whole onions

Turnips, if you want

Celery, if you want

Salt, pepper and seasonings

 

Dredge meat with flour, salt and pepper and brown in fat. Braise the meat for 2-3 hours over a very low heat. When the meat is tender, add vegetables and cook until vegetables are done.

 

SMOTHERED VENISON

1 lb. venison steak, cut 1/2 inch thick

2 cups milk

1 cup plus 3 tbsp. flour

1/4 cups cooking oil

Garlic salt

1 lg. onion, sliced

Salt and pepper to taste

 

Tenderize venison and cut into serving pieces. Dip meat into flour and brown in hot oil in cast iron skillet. Remove meat when browned.

 

VENISON AND WILD RICE STEW

3 1/2 lbs. shoulder of venison, cut into 2 inch cubes

2 tsp. salt

1/8 tsp. pepper

2 qts. water

2 yellow onions

1 1/2 cups wild rice, washed in cold water

 

Put the venison, onions and water in heavy kettle or Dutch oven and simmer covered, until venison is tender, approximately 3 hours. Then add the wild rice, salt and pepper.

 

VENISON SWISS STEAK

2 lb. venison steaks

1 cup chopped onion

1 stick butter

1 pkg. Mrs. Grass Onion Mushroom Soup Mix

1 cup water

1 1/2 cups flour

1 tsp. salt

2 tbsp. pepper

1 tbsp. garlic powder

1 tbsp. onion powder

 

Make a flour mixture with the flour, salt, pepper, garlic and onion powder. Cover the venison before cooking with the flour mixture. Melt 1/2 the butter with the onion in a fry pan and brown all of the floured meat in this pan (you may add more butter as needed). Place browned meat in a casserole dish. Sprinkle meat with soup mix, then add the water so meat is covered. Bake at slow temperature (275 degrees) several hours. The longer it bakes the better it is.

 

VENISON ITALIAN MEAT SAUCE

2 lbs. venison, ground

1 cup chopped onion

2 cloves garlic

2 cans (1 lb. 12 oz.) tomatoes

1 can (6 oz.) tomato paste

1/2 cups chopped celery

2 tsp. salt

3 tsp. dried crushed oregano

1/4 tsp. dried crushed thyme

1/2 tsp. dried rosemary

1 bay leaf

1 cup chopped mushrooms

 

Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on low 10-12 hours (or high 5-6 ours). Discard bay leaf. Serve over cooked spaghetti or noodles and sprinkle with grated Parmesan.

 

DUTCH OVEN VENISON

4 lb. shoulder roast

Flour seasoned with salt and pepper

3 tbsp. cooking oil

1 onion, sliced

1 green pepper, sliced

1 garlic clove, minced

1 (1 lb.) can tomatoes

1 tbsp. sugar

1/2 cups dry red wine

1/2 tsp. thyme

1 parsley sprig

4 whole cloves

20 peppercorns

2 crushed bay leaves

 

Roll roast in seasoned flour and brown in hot cooking oil in a Dutch oven. When brown on all sides, remove the roast from the pot. Sauté the onions, green peppers, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine and thyme to the Dutch oven and heat. Place 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 the pot. When the mixture is boiling, add the browned roast, and baste with sauce. Cover and place in a preheated 350 degree oven. Roasts for about 2 1/2 hours, until tender. Baste several times with pan juices during roasting. Slice thinly and serve with pan juices. Will serve 4.

 

ORIENTAL VENISON STIR-FRY

1 lb. venison, cut into thin strips

1/4 cups soy sauce

1 clove garlic

1/2 tsp. ground ginger1/4 cups oil

1/2 cups green onions, sliced

1 cup green peppers, chopped

2 stalks celery, chopped

1/2 lb. pea pods

1 tbsp. cornstarch

1 cup water

2 tomatoes, cut in wedges

 

Combine above and marinate overnight. Heat oil in wok or electric fry pan. Add meat and toss over high heat until almost done. Add vegetables and toss until tender crisp, about six minutes. Mix cornstarch and water and add to pan mixture. Stir until thickened, then add tomatoes and heat through. Serve with rice. Serves 4.

 

VENISON SWISS STYLE

1 1/2 lb. boneless filets

1 qt. stewed tomatoes

1/2 onion, chopped

1/2 green pepper, chopped

3 tbsp. flour

3 tbsp. margarine

Salt & pepper

1/2 cube beef bouillon

1 large fry pan or electric fry pan.

 

VENISON SWISS STEAK

2 (1 lb.) venison steaks, cut in half

Flour for dredging steaks

2 tbsp. butter or margarine

1 3/8 oz. pkg. dry onion soup mix

2 tsp. spaghetti sauce seasoning mix

2 bay leaves

1/2 tsp. salt

1/2 tsp. pepper

1 cup Burgundy or Claret

1 (8 oz.) can tomato sauce

 

Dredge meat in flour. Melt butter in heavy skillet, brown meat over medium heat. Add soup mix, spaghetti sauce seasoning, bay leaves, salt and pepper. Pour wine and tomato sauce over meat. Simmer, covered, 30 to 45 minutes, or until tender. If sauce seems too thick, add a little more wine or water. Serve with buttered fluffy rice to which pine nuts have been added, and a simple green salad.

 

VENISON SWISS STEAK

4 strips of bacon

2 tsp. butter

1/2 lb. fresh sliced mushrooms

1 1/2 lb. venison steak

1/2 tsp. celery salt

1/2 tsp. garlic salt

1/8 tsp. pepper

1/2 cups flour

2 (15 oz.) cans tomato sauce

1 (10 3/4 oz.) can cream mushroom soup

1 tsp. Worcestershire sauce

1/2 cups water

1 med. sliced onion

1 med. pepper, cut into 1 inch pieces

 

Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and sauté sliced mushroom until tender (do not brown), set aside. Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce). In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce). Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender. Serve on bed of steamed rice. Serves 4.

 

VENISON SWISS STEAK

1 1/2 lbs. steak

3 tbsp. flour

2 tbsp. oil1/2 cups onion

1/2 cups carrot

2 tbsp. parsley

3 whole cloves

2 bay leaves

1 tsp. salt

1/2 tsp. gravy seasoning

1/4 tsp. thyme

1/8 tsp. pepper

1 cup water

 

Brown above ingredients. Simmer 2 1/2 hours.

 

SWISS STYLE VENISON STEAK

3 to 4 lb. steak

1 cup celery

1 cup onion, diced

2 tbsp. Worcestershire sauce

1 cup chopped mushrooms

1 grated carrot

1 or 2 bay leaves

3 cups flour

Salt and pepper to taste

 

Steak 1 to 1 1/2 inches thick. Dredge in seasoned flour and brown. Place in baking dish. Same skillet, simmer remaining ingredients 20 minutes. Mix with steak. Sprinkle on remaining flour. Cover 1 inch over the top with water. Bake at 350 degrees for 1 1/2 to 2 hours. Tomato juice may be used. Variation: Place steak in center of foil. Add 1 package onion mix, 3 carrots, quartered 2 stalks celery (chopped), 3 medium potatoes (halved), and 2 tablespoons butter. Bake at 450 degrees for 1 1/2 hours.

 

 

 

VENISON SWISS STEAK

2 to 3 lbs. venison steak

1/4 cups flour

1/2 tsp. salt

Dash of pepper

1/8 tsp. cayenne

1/8 tsp. cloves

1/8 tsp. thyme

1/8 tsp. nutmeg

2 tbsp. butter

3 lg. onions

1 qt. tomatoes

1 1/2 tbsp. Worcestershire sauce

1/2 clove garlic

1 sm. can mushrooms

 

Set oven to 350 degrees. Mix flour and seasonings, then pound into steak a little at a time. Brown steaks in butter on both sides. Slice onions and add to meat. Arrange meat and onions in baking dish. Cover with mushrooms. Pour tomatoes over all and sprinkle with garlic and Worcestershire sauce. Bake for 2 1/2 hours in covered dish.

 

ITALIAN VENISON STEW

2 lbs. beef (venison)

4 tbsp. cooking oil

2/3 cups beef broth

1/2 cups water

1 (8 oz.) can tomato sauce

1 pkg. Italian dressing mix

2/3 cups chopped onion

2/3 cups chopped green pepper

2/3 cups chopped celery

6 med. potatoes

2 or 3 carrots

 

Mix: 2 tbsp. water Brown beef chunks in oil. Add all ingredients except vegetables and the flour and water. Bring to a boil and simmer (covered) 1 1/4 hours. Add chopped and chunked vegetables. Cook 1 hour. Add flour and water mix. Cook 10 minutes.

 

ITALIAN VENISON

2-3 lb. venison roast

1 tsp. oregano

1 tbsp. marjoram

1 tbsp. thyme

1 tbsp. garlic

3 beef bouillon cubes

3 cups water

1 tbsp. Worcestershire sauce

Dash Tabasco

Salt and pepper

1 chopped onion

1 chopped green pepper

1 chopped red pepper

 

Mix all ingredients and put into crock pot. Cook 8-10 hours or until meat falls apart.

 

ITALIAN ROAST VENISON

1 (3-5 lb.) venison roast

1 envelope. beefy onion soup

1 tbsp. crushed red pepper

1/2 - 1 cup water

 

Combine all ingredients in slow cooker. Cook on medium high for 5 to 6 hours or until meat balls apart easily with fork. Shred meat with fork and return to slow cooker for another 1 to 2 hours. Serve on hard rolls.

 

VENISON--PENNSYLVANIA DUTCH STYLE

1 (1 to 3 lbs.) venison roast or stew meat

1 tsp. parsley

1 tsp. oregano

16 oz. homemade noodles or any lg. wide egg noodles

2 lg. potatoes, peeled and diced

1 onion, chopped

12 oz. beef bouillon

 

Brown roast on all sides in heavy pot. Cover with 1 to 2 quarts of water. Add spices and salt and pepper to taste. Simmer uncovered 2 to 3 hours. Remove meat from pot. Cook and cut into bite-sized pieces. Add remaining ingredients to water and simmer until noodles are cooked. Add meat and adjust seasonings to taste.

 

VENISON SWISS STEAK

2 lb. venison round steak

Flour

Salt

Pepper

2 tbsp. cooking oil

1 cup celery, diced

1 green pepper, diced

1 cup tomato juice

1 onion, diced

 

Cut meat into serving pieces. Season each with salt and pepper and dredge with flour. Heat pressure cooker, add oil, then sear meat golden brown on both sides. Add remaining ingredients, then close cover securely. Place regulator on vent pipe and cook for 15 minutes. Let pressure drop naturally.

 

VENISON ITALIAN STYLE

1 lb. thinly sliced venison

Flour

Oil

1 lg. onion, chopped

6 slices bacon, sliced into large pieces

4 sm. cans tomato puree

1 clove garlic, crushed

1 green pepper, chopped

1/2 1 cup red wine

1/2 1 cup beef stock

1 tsp. rosemary (fresh if possible)

Salt and pepper to taste

4 oz. sliced mushrooms, sautéed in butter

10 black olives

4 1/2 oz. thinly sliced Mozzarella cheese

 

Coat the meat with flour and brown in hot oil; remove to a casserole dish. Brown the onion and bacon; add tomato puree, garlic, green pepper, wine, stock, rosemary, and seasoning. Pour this over the meat. Cover and cook at 325 degrees for 2 hours. Ten minutes before serving, add the sautéed mushrooms and olives; place the cheese on top. Place under the broiler until cheese is melted. Serve with noodles or rice.

 

VENISON SWISS STEAK

4 med. size venison steaks

1/4 1 cup oil

Salt, pepper, garlic powder

Flour

1 med. onion

1/8 1 cup Worcestershire sauce

1/4 1 cup soy sauce

2 tbsp. Kitchen Bouquet

 

In large cast iron skillet, heat oil over medium heat. Season steaks with salt, pepper and garlic powder. Flour and brown steaks. Remove from pan. Cook chopped onion until tender. Remove from pan. With remainder of flour add 1/4 cup to oil in pan, stirring and scraping the bottom. Add 2 cups water and stir until gravy is formed. With heat on medium high add Worcestershire sauce, soy sauce and Kitchen Bouquet. If gravy is too thick add more water. Add steaks and onion season to taste. Simmer and cook for 2 1/2 hours until meat starts to fall apart. Serve with rice, noodles or mashed potatoes.

 

VENISON SWISS STEAK

2 lb. venison round steak

1 can cream of mushroom soup

1/2 can water or little less

1 sm. onion

1 tbsp. Worcestershire sauce

 

Dredge steak with flour which has been seasoned with salt and pepper. Brown in oil. Add the rest of ingredients. Cover tightly and cook in 350 degree oven for 1 1/4 hours. Makes own gravy.

 

VENISON SWISS STEAK

2 lb. venison round steak

Flour

Salt

Pepper

2 tbsp. cooking oil

1 cup celery, diced

1 green pepper, diced

1 cup tomato juice

1 onion, diced

 

Cut meat into serving pieces. Season each with salt and pepper and dredge with flour. Heat pressure cooker, add oil, then sear meat golden brown on both sides. Add remaining ingredients, then close cover securely. Place regulator on vent pipe and cook for 15 minutes. Let pressure drop naturally.

 

GERMAN STYLE VENISON ROAST

1 roast of venison

6 strips of bacon

4 tbsp. butter

Salt and pepper to taste

1 cup hot water

1/2 1 cup sour cream

1/2 1 cup all purpose flour

1/2 1 cup half and half or light cream

 

Melt butter in skillet and brown roast on both sides. Sprinkle with salt and pepper. Place 1/2 of bacon in bottom of crockpot with roast on top and cover with remaining bacon. Rinse skillet with hot water and pour over meat. Mix remaining ingredients and pour over meat. Cook on low 8 to 10 hours. Serve with boiled or baked potatoes. Can also be baked and juiced 2 to 2 1/2 hours at 350 degrees basting with juices several times. About 30 minutes before done remove roast from oven and make gravy. Gravy: Combine sour cream, flour and half and half stir until smooth. Pour mixture into meat juices in pan and mix well. Return pan to oven, reduce oven heat to 325 degrees and bake 1/2 hour.

 

CANNED VENISON

 

Cut up boned venison and put in a quart jar. Add 1 teaspoon of beef flavoring. Seal and process in a pressure cooker for 90 minutes at 10 pounds pressure for quarts or 75 minutes at 10 pounds pressure for pints.

 

VENISON JELLY

 

Wash, drain, and remove the stems from 4 quarts grapes. Crush in a flat bottom pan. Add: 1/4 1 cup whole cloves 1/4 1 cup stick cinnamon Cook slowly 15 minutes. Strain or drip through a jelly bag. Boil the juice 20 minutes. Add 3 pounds sugar. Cook to the jelly stage. Makes about 12 glasses.

[new to the flock]

VENISON CHILI

4 lbs. ground venison

1 lg. onion, chopped

2 cloves garlic, mashed

1 tsp. cumino seed

2 tbsp. red chili pepper

2 cans tomato

2 1 cup water

Hot pepper to taste

 

Sauté meat in a large skillet, sprayed with Pam, until lightly brown. Add onion and garlic and sauté. Add tomato, seasoning, water and hot pepper sauce. Bring mixture to boil. Reduce heat and simmer about 1 hour. Skim off fat that accumulates. Serves 8-10.

 

VENISON SOUP

2 1/2 lbs. venison, cut up

1 beef bouillon cube

1 bay leaf

2 cloves

2 potatoes, chopped

2 stalks celery, chopped

1 can whole kernel corn

2 cans tomatoes

1 tsp. salt

1 tbsp. dry parsley flakes

2 carrots, chopped

1 lg. onion, chopped

1 can English peas

2 qt. water

1 tsp. Pepper

 

Simmer venison, bouillon, bay leaf, cloves, and 1 quart water for 30 minutes. Add all other ingredients and simmer for 30 minutes more or until vegetables are done. Soup should be made night before and heated during lunch break. Serve with appropriate beverage - persimmon beer if available.

 

VENISON AND NOODLES IN A SKILLET

1 lb. ground venison

3 tbsp. shortening

1/2 1 cup diced onion

1/2 1 cup diced green pepper

1 cup diced celery

1 can red kidney beans

2 1 cup broad noodles, uncooked

1 qt. tomatoes

1 (4 oz.) can button mushrooms (or pieces)

2 tsp. seasoned salt

1 tsp. chili powder

1 tsp. salt

1/8 tsp. Pepper

 

In large skillet brown meat in shortening; sauté onion, green pepper and celery until transparent. Drain if necessary. Add remaining ingredients; mix well. Cover tightly; bring to a boil. Reduce heat; simmer 20 minutes.

 

VENISON SURPRISE MEATBALLS

1 lb. ground venison

1/2 lb. ground pork

1/2 tsp. salt

1/4 1 cup cream

2 1 cup toasted bread crumbs

4 tbsp. onion, chopped

1 tbsp. parsley, chopped

3 tbsp. butter (melted)

1 tsp. poultry seasoning

3 tbsp. fat

1 (10 1/2 oz.) can cream of mushroom soup

3/4 1 cup milk

 

Combine meat, salt, pepper and cream. Form meat into 20 patties. Mix bread cubes, onion, parsley, melted butter and seasoning together. Place stuffing on 10 patties. Cover with remaining patties and form into a ball, being careful to seal in stuffing. Brown meatballs in hot fat. Add mushroom soup mixed with milk. Cook 30 to 45 minutes, covered. Serves 4 to 6.

 

VENISON SAUSAGE

4 1/2 lb. ground venison

1 lb. pork sausage

2 tbsp. salt

2 tbsp. sugar

2 tbsp. hickory smoked salt

2 1/2 tsp. garlic powder

2 1/2 tsp. mustard seeds

2 1/2 tsp. black pepper

 

Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. After 3 days, shape into 5 logs. Bake in oven for 8 hours at 140 degrees or 12 hours in "Little Chef" smoker.

 

VENISON SAUSAGE (HOT)

6 lbs. ground venison

4 lbs. ground pork

3 tbsp. salt

1 tbsp. ground white pepper

1 tbsp. rubbed sage

1 tsp. ginger

2 tsp. nutmeg

1 tbsp. thyme

2 tbsp. ground red pepper

4 oz. ice water

 

Mix ingredients together well, form into patties.

 

VENISON SUMMER SAUSAGE

4 lbs. ground venison

1/4 1 cup quick curing salt

1/8 tsp. minced garlic

1 tbsp. mustard seed

1 1/2 tbsp. black pepper

1 tsp. paprika

1 tsp. Sugar

 

Mix thoroughly; chill overnight. Next day add 1 tablespoon liquid smoke. Mix thoroughly. Shape into 2 logs. Bake on cookie sheet 1 hour at 300 degrees. Do not overbake.

 

SLICED VENISON

1 1/2 to 2 lb. round steak or venison

1 tsp. liquid smoke

1 tsp. seasoning salt

1/3 tsp. garlic powder

1/3 tsp. black pepper

1 tsp. meat tenderizer

1 tsp. onion powder

1/4 1 cup Worcestershire sauce

1/4 1 cup soy sauce

 

Semi freeze meat and slice with grain about 1/8" thick. Mix together ingredients and marinate meat overnight. Drain. Lay strips on oven rack. Place foil in bottom of oven to catch drippings. If you have some pieces that are small lie them on a baking cooling rack then an oven rack with oven door open a crack. Bake at lowest temperature on oven 8 to 10 hours.

 

HUNGRY MAN’S VENISON CASSEROLE

1 lb. ground meat

1 tsp. salt

16 oz. can pork and beans

3/4 1 cup barbecue sauce

2 tbsp. brown sugar

1 tbsp. minced onion

1 (9 oz.) can biscuits

1 cup grated cheese

 

Heat oven to 375 degrees. Brown meat and drain. Stir in salt, beans, sauce, brown sugar, and minced onion. Heat until bubbly. Pour into greased casserole. Cut biscuits to form 20 half circles. Place cut side down around edge of casserole to form a scalloped crust. Sprinkle cheese over casserole. Bake 25-30 minutes at 375 degrees or until bubbly and brown. Serves 4.

 

VENISON SAUSAGE

6 lb. lean ground venison

4 lb. lean ground pork

5 tbsp. Tenderquick salt

5 tbsp. whole mustard seed

3 tbsp. ground black pepper

3 tbsp. hickory smoke salt

1 tsp. garlic powder or 1 tbsp. garlic salt

3 tbsp. liquid smoke

3 tbsp. Worcestershire sauce

 

Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample for taste, after mixing from a small patty and fry or microwave adjust spices to taste.

 

VENISON ROAST

4 to 5 lbs. deer roast

1 cup wine vinegar

1 cup cold water

1 onion, sliced

1 bay leaf

2 whole cloves

1 glove of garlic

1 tsp. salt

1 tsp. pepper

3/4 1 cup flour

1/2 1 cup bacon drippings

3 strips salt pork 1/4 inch thick

1 green pepper

 

Marinate in vinegar, water and spices for 3 days. Turn each day. Remove and dry. Flour and brown in bacon drippings. Put in shallow baking pan and cover with salt pork and green peppers. Bake at 350 degrees for 2 1/2 hours basting occasionally.

 

CANNED VENISON

Lean Venison

Salt (optional)

 

Cut meat into 1 1/2 to 2 inch cubes. Put meat in a large pot. Cook until medium done, skimming foam off as it cooks. Put meat into hot canning jars leaving 1 inch from top. Fill jar with hot water. Put 1/2 teaspoon salt in pint or 1 teaspoon in quarts (salt is optional). Add hot rings and place in pressure canner. Cook 50 minutes at 15 pounds pressure.

 

VENISON SAUSAGE

2 lbs. ground venison and pork mixed(approximately 1/3 pork)

3 tbsp. liquid smoke

2 tbsp. Morton Tender Quick

1 tsp. garlic powder

1 tsp. black pepper

1 tbsp. mustard seed

1 tbsp. sugar

1 tsp. cayenne pepper

 

Mix together in bowl meat and liquid smoke. Mix dry ingredients then slowly add meat, mixing well. Refrigerate in covered container for 3 days, kneading each day. Last day, roll into logs 3 inches in diameter. Place in baking pan on raised rack. Bake at 225 degrees for 6 hours. Allow to cool and cut into 3 to 5 inch chunks. Wrap in freezer paper and freeze until needed.

 

VENISON STROGANOFF

1 (2 to 3 lb.) sirloin or any other tender steak (chopped into bite-size pieces)

1/2 lb. fresh mushrooms (sliced)

1 med. onion (chopped)

2 cans cream of mushroom soup

1 tsp. onion powder

1/2 tsp. kitchen bouquet (add slightly more to make a nice dark gravy)

1 cup (approximately) sour cream (more or less to taste)

 

Sauté chopped onions and mushrooms in small amount of oil. Remove from pan. Brown steak pieces until all juices are cooked out. Remove browned meat from pan. In same pan, mix together cream of mushroom soup and enough water to make it a gravy consistency. Add George Washington, onion powder and kitchen bouquet. Return meat, mushrooms and onions to gravy. Simmer for 1 hour or more. Right before serving add sour cream. Serve over egg noodles.

 

VENISON STEW

1 1/2 to 2 lb. stew Garlic powder OR 2 fresh cloves, minced

Salt

Pepper

1/3 1 cup flour

10 oz. beef broth OR 10 oz. water & 2 beef bouillon cubes

1 (23 oz.) can tomatoes with juice2 lb. sliced carrots

7 cubed potatoes

1 sm. onion, diced

3 stalks celery, diced

 

Brown in 2 tablespoons oil. Add: Bake 3 hours at 325 degrees. Check after 2 hours. If not done put heat higher

.

VENISON BARBECUES

3 lb. roast, cooked and chipped (shredded)

1 med. onion, chopped

15 oz. tomato sauce

1/2 1 cup brown sugar

1/2 1 cup ketchup

2 tbsp. vinegar

1 tbsp. Worcestershire sauce

1 tsp. cinnamon

1 tsp. pepper

1 tsp. chili powder

 

Cook roast in slow cooker with plenty of water and one potato. Combine other ingredients and add to shredded roast in slow cooker. Pork or beef may be used instead of venison. Serve on wheat buns.

 

VENISON BRISKET

Beef brisket

1/2 1 cup Italian dressing

1 (10 oz.) can beef gravy

1 pkg. dry onion soup mix

4 oz. canned mushrooms, drained

 

Place meat on foil (enough to seal roast) in roaster. Add: Italian dressing, can of beef gravy, dry onion soup mix, canned mushrooms and seal meat. Bake 1 hour per pound at 300 degrees no more than six hours regardless of how big the roast is. You can also use this recipe with already marinated venison steaks.

 

VENISON SAUSAGE

2 lbs. (2 1 cup) ground venison, antelope, elk, or whatever

2 tbsp. Morton's Tenderquick curing salt

1 cup water

1 tsp. dry mustard

1 tsp. (or more) cracked pepper

1 tbsp. brown sugar

1 tsp. onion or garlic salt

 

Mix well and shape into 2 loaves. Wrap in heavy foil and refrigerate 24 hours. Then bake at 350 degrees for 1 hour and 15 minutes. Drain well; remove from foil and re-wrap in fresh tin foil. Refrigerate for 24 more hours. Slice and serve. Recipe freezes well and can be multiplied. When using larger quantities of meat make loaves larger and longer and just bake longer.

 

VENISON IN BEER

2 1/2 lbs. venison or beef (stew)

1 tbsp. oil or

1 cup water (start with 1/2 1 cup add as needed)

1/2 can beer

1/2 1 cup tomato sauce

1/3 1 cup onions, chopped

1 tbsp. sugar

1 tsp. salt

1/2 tsp. Cinnamon

 

Brown meat in oil. Combine all ingredients; pour over meat. Cover and simmer 3 1/2 hours, or cook on low in crock-pot 7 to 8 hours. Serve over noodles. Can double or triple recipe. Easy company meal. Serves 4 to 6.

 

VENISON HASH

2 tbsp. bacon fat

1 lg. chopped onion

3 1 cup cooked chopped venison roast

2 med. potatoes, cut into 16 pieces each

2 tbsp. flour

1 clove garlic, minced

3 1 cup beef broth from roast

1/4 tsp. seasoned salt and pepper

1/2 tbsp. chili powder

 

Brown onion and potatoes in bacon fat. Add flour and brown. Add broth and other ingredients. Let simmer until tender.

 

VENISON BOURGUIGNON

MEAT MIXTURE:

1/2 to 1 lb. bacon, cut into strips

1/4 x 1 1/2 inch long

1 tbsp. olive oil

3-5 lbs. lean stewing venison

steak, cut in 2-inch cubes

2-3 sliced carrots

2 sm. onions, cut into ringlets

1 tsp. salt

1/4 tsp. pepper

2 tbsp. Flour

 

WINE MIXTURE:

3 cups red wine

2-3 1 cup beef stock or bouillon

1 tbsp. tomato paste

2 cloves garlic, mashed

1/2 tsp. thyme

Bay leaf, crumbled

1 lg. onion, chopped and sautéed

1 lb. mushrooms, quartered and sautéed

 

I have only used this recipe with venison steaks; it disguises the gamey flavor. This is not as difficult as it seems. I guarantee you will get raving complements if you try it. My father-in-law, who swears he dislikes venison, even took seconds. Cook bacon until crispy, then add olive oil to sauté bacon. Remove bacon. Sauté venison in "hot, smoking" oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Sauté carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees. Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender. When ready to serve, sauté mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley. Can also serve fresh peas as vegetable, French bread and a full bodied red wine, if desired.

 

HUNTERS' DELIGHT VENISON SAUSAGE

2 tbsp. salt

2 tsp. coarsely ground black pepper

3/4 tsp. mace

1/4 tsp. nutmeg

1/4 tsp. cloves

1/2 tsp. allspice

1/2 tsp. garlic powder

4 lbs. venison, cut to 1 1/2 inch cubes

4 lbs. pork, cut to 1 1/2 inch cubes

 

Sprinkle combined seasonings over meat cubes in large bowl. Toss well. Grind and stuff into casings.

 

VENISON WITH PEPPERS

Mushrooms

1 lb. venison tenderloin

2 sm. yellow onions

1 green pepper

1 red pepper

2 1/2 tbsp. vegetable oil

1 clove garlic, crushed

1/4 tsp. Five-Spice powder

1/4 1 cup water

1 tbsp. soy sauce

1 tsp. cornstarch

1 tsp. instant beef bouillon granules

1 tsp. sesame oil

 

Slice mushrooms, cut meat into thin slices 1 inch long. Cut onions into wedges. Remove seeds from peppers and cut into thin slices. Heat vegetable oil in wok over high heat. Add garlic and Five-Spice powder. Stir-fry 15 seconds. Add meat. Stir-fry until meat is brown, about 5 minutes. Add onions, stir-fry 2 minutes. Add mushrooms and peppers. Stir-fry until peppers are tender-crisp, about 2 minutes. Combine all remaining ingredients. Pour mixture over meat vegetable mixture. Cook and stir until liquid boils and thickens.

 

VENISON ROAST SAUCE

1 med. onion, finely chopped

2 tbsp. butter

2 tbsp. vinegar

2 tbsp. brown sugar

4 tbsp. lemon juice

1 cup catsup

1/2 1 cup chopped parsley

1/2 tbsp. prepared mustard

1/2 1 cup cold water

3 tbsp. Worcestershire sauce

Salt to taste

Cayenne pepper & garlic (opt.)

 

Brown onion; add remaining ingredients. Simmer 30 minutes. Tear roast apart with forks and add sauce. Serve on hot buns. This is enough sauce for 2 1/2 pounds meat.

 

VENISON BEEF STEAK

1 cup all-purpose flour

1 tsp. paprika

1 tsp. seasoned salt

1/2 tsp. freshly ground pepper

8 tsp. vegetable oil

6 oz. venison steak, tenderized

1 med. size onion, diced

1/2 1 cup butter

1 cup diced carrots

1 green bell pepper, diced

1 cup mushrooms, diced

1/2 1 cup pimientos, diced

1 (10 3/4 oz.) can mushroom soup

1 (10 3/4 oz.) can beef gravy

 

Wash steak in cold water, dry on paper towels, pound meat with a meat pounder to tenderize. Mix together flour, paprika, salt and pepper. Flour steak in seasoned flour. Add 8" of oil to the skillet. Brown floured venison steaks until golden. Set aside. Drain off oil and add butter, sauté onion, carrots and green pepper and mushrooms to semi-crisp. Add pimiento and soups and stir until blended. Place steaks in casserole, cover with soup mixture. Bake, covered tightly for 350 degrees for 1 1/2 hours or until meat is tender. Yield: 8 servings.

 

VENISON LOGS

2 lb. extra lean venison

2 tbsp. Morton's Tender Quick Curing Salt

1/4 tsp. onion salt

1 cup water

1 1/2 tsp. liquid smoke

1/8 tsp. garlic powder

 

Mix together all ingredients. Form 3 logs on cookie sheet. Cover with foil and let set in refrigerator 24 to 30 hours. Unwrap and bake at 300 degrees for 45 minutes in preheated oven. Meat will appear red. Serve warm or cold with crackers.

 

GRANDMA’S VENISON AND RICE STEW

3-3 1/2 lbs. shoulder of venison, cut into cubes

2 tsp. salt

Fresh ground pepper to taste

2 qts. water

2 lg. onions, peeled and sliced

2 c. rice, uncooked

2 cloves garlic (optional)

 

Put venison, water and onions in large, heavy skillet. Simmer uncovered at least 3 hours or until meat is tender. Mix in salt, pepper and rice, (garlic). Cover and simmer about 30 minutes, until rice is tender and most of the liquid is absorbed.

 

VENISON AND RICE

3 c. uncooked rice

2 med. onion

2 med. green pepper

3 tbsp. butter

Salt and pepper to taste

1/2 c. cornstarch

1 qt. tomatoes

1/3 c. soy sauce

5-7 lb. venison or beef roast

 

Cook roast until tender, 2-4 hours, and save broth. Sauté diced onions and green peppers for 5-10 minutes until tender. Add onions and green peppers to the broth. Take the roast and shred and/or dice it up. Add back to the broth. Add soy sauce (more or less to taste). Add tomatoes (crushed, do not drain). Make thickening out of cornstarch and water and add to broth. Simmer for about 1/2 hour. Cook rice as directed. Serves 6 to 8.

 

WILD RICE AND VENISON HOTDISH

1 1/2 lbs. ground venison

Salt & pepper

2 (or more if needed) soup cans water

1/2-3/4 c. wild rice (that's been soaked)

1 can sliced water chestnuts

1 tbsp. soy sauce

1 onion, chopped

1 can cream of mushroom soup

1/2 c. uncooked long grain rice

1 (4 oz.) can mushrooms

1 c. sliced celery

 

Brown venison, add onion, salt and pepper. Add other ingredients; mix and place in heavy casserole. Cover and bake for 1 1/2 hours at 350 degrees. Add more liquid if necessary.

 

VENISON AND RICE CASSEROLE

Lard or suet 2 lb. ground venison

Salt and pepper to taste

2 c. celery, chopped

2 c. onion, diced

1 green pepper, diced

1 can mushroom soup

1 can chicken and rice soup

1 c. uncooked rice

 

Melt lard or suet in large fry pan. Add venison, salt, and pepper and cook until brown. Combine remaining ingredients and pour over meat and vegetables. Simmer for 1 hour at 300 degrees.

 

WISCONSIN VENISON & WILD RICE CASSEROLE

4 c. cooked wild rice

2 lbs. chopped venison

3 ribs celery, chopped

1 lg. onion, chopped

1 sm. can mushrooms, sliced & drained

3 tbsp. oil

1 can cream of mushroom soup

1/2 c. beef bouillon

1 tsp. garlic salt

1/2 tsp. Sage

 

Layer the cooked wild rice in a buttered 3 quart casserole. Sauté the venison, celery, onion and mushrooms in the oil. Brown the meat well. Blend the soup with the bouillon, garlic salt and sage. Stir the soup mixture into the sautéed venison and vegetables. Spoon this atop the wild rice. Bake, covered, in 350 degree oven for 45 minutes. Serves 6 to 8.

 

VENISON SALAD

Venison meat

2 c. celery

3 to 4 boiled eggs

1 c. salad dressing

 

Cook the amount of venison you want in water until meat is real tender. Cut up meat in small pieces. Add celery, eggs, salad dressing. Mix well.

 

VENISON PITA BREADS

1 lb. pork sausage

1 lb. venison burger

1 tsp. garlic powder

Onions

Mushrooms

1/2 b. shredded Monterey Jack cheese

Pita bread

Miracle Whip salad dressing

 

Fry sausage, burger and garlic powder, drain off fat. Add onions and mushrooms to meat mixture and cook until tender. Add cheese and stir until melted. Spread pita bread pockets with Miracle Whip and fill with hot meat mixture.

 

VENISON SOUP

1 lb. venison, cut into bite size pieces

1 (46 oz.) can vegetable cocktail juice

1 (28 oz.) can whole tomatoes, undrained and chopped

2 med. size red onions, chopped

1 tbsp. Worcestershire sauce

1/8 tsp. hot sauce

4 lg. potatoes, peeled and cubed

3 med. carrots, sliced

4 sm. yellow squash, sliced

3 to 4 stalks celery, thinly sliced

2 med. size green peppers, cut into 1 inch pieces

 

Combine first 6 ingredients in an 8 quart pot or Dutch oven; bring to a boil. (If you want to use a crockpot, combine first 6 ingredients, bring to a boil, and then transfer to the crock pot.) 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. Makes 4 quarts.

 

VENISON BARLEY SOUP

1 packet instant beef broth and seasoning mix

3 c. water

12 oz. cubed cooked venison

2 c. cooked barley

1 c. each sliced mushrooms, diced onions and shredded green cabbage

1/2 c. each diced celery, diced carrot, and tomato sauce

1 bay leaf

1 tsp. salt

1/2 tsp. thyme leaves

Dash pepper

Chopped fresh parsley (garnish)

 

In 3-quart saucepan combine broth mix and water and heat; add remaining ingredients except parsley. Partially cover pan and let simmer until vegetables are tender, about 40 minutes. Remove and discard bay leaf; serve soup sprinkled with parsley.

 

VENISON SOUP

--STEP 1:--Venison bones & scrap

2 lb. marrow bones

Bacon fat

3 stalks celery

3 carrots

2 onions

1 parsnip

1 bay leaf

1/2 tsp. thyme

1 c. white wine

1/2 c. tomato puree or sauce

Water

--STEP 2:--2 lb. diced venison

3 c. diced celery, onion, carrots

1/4 c. Madiera

 

Brown bones and scrap in bacon fat. Add vegetables and continue cooking until vegetables are soft. Add spices and puree. When sauce bubbles, add wine. Cover mixture with water. Cook 5 hours. Simmer. Strain. Serves 6 people. Brown meat. Add vegetables when soft. Pour over strained stock. Bring soup to boil. Skim fat. Season with salt and pepper. Finish off with Madiera.

 

VENISON GRAVY

1 lb. venison

1 can cream of mushroom soup

1 soup can milk

Butter

Salt and pepper to taste

 

Cut venison into 2 x 1/4 inch pieces. Beat with mallet until thin and soft. On high heat, melt butter in skillet. Add venison; sauté until brown. Turn to medium heat. Add soup, milk, salt, and pepper. Stir well. Cover and simmer 20 minutes, stirring often.

 

VENISON TRAIL CHILI

2 lbs. venison, cubed or ground

4 garlic cloves, coarsely chopped

4 lg. tomatoes, coarsely chopped

2 med. onions, coarsely chopped

2 c. water

2 tbsp. chili powder

1/2 tbsp. ground cumin

2 tbsp. molasses

1 c. red wine

2 tbsp. jalapeno peppers, chopped and deseeded (may adjust to make more or less spicy)

1/2 med. green bell pepper, coarsely chopped

4 tbsp. cooking oil

1 tbsp. sweet basil

1/2 tbsp. black pepper, coarsely ground

1 tsp. Salt

 

In a large pot, sauté venison in hot oil until slightly browned. Add garlic, onion, and bell pepper; continue to sauté until onion is translucent. Add water, tomatoes, jalapeno pepper, chili powder, cumin, molasses, salt, pepper, and basil; simmer for at least 2 hours. 30 minutes before serving, add red wine.

 

VENISON STEW

2-3 lbs. tenderized venison, cut into 1 inch cubes

1 green pepper, chopped

1 1/2 c. French dressing

1 lg. onion, chopped

2 carrots, pared and cut into 1 inch pieces

3 stalks celery in 1 inch pieces

1 can (16 oz.) whole tomatoes, mashed

1/4 c. quick cooking tapioca

1 whole clove garlic

1 bay leaf

Salt and pepper to taste

 

Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on low heat for 8 hours.

 

VENISON SOUP

2-3 lbs. venison from shank, flank or neck - bones may be used

1 1/2 qts. cold water

1 bunch celery, cubed

2 tbsp. salt

2 or 3 onions

1 bay leaf

5-6 cubes carrots

2 c. chopped tomatoes

2 med. size potatoes, cubed

1/2 tsp. Savory

 

Simmer the meat slowly in the water for about 2 hour, skimming the surface several times. Let the broth stand overnight. The next morning, skim off any congealed fat. Add the cubed vegetables and cook another hour and a half to two hours.

 

VENISON STEW

5 lbs. cubed venison

Flour

1 gal. beef stock

1 1/2 c. brewed black coffee

1/2 c. ketchup

2 med. onions

1/2 tsp. thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/8 tsp. rosemary

1/4 tsp. basil

6 med. potatoes

5 carrots

1 c. cut up celery

9 oz. frozen peas

Baking powder biscuits

 

Dredge venison in flour and brown in roasting pan. Add stock, coffee, ketchup, onions and seasonings. Simmer 2 hours or until meat is tender. Add more liquid if necessary. Add potatoes, carrots, celery and cook until done. Add peas, thicken to desired thickness. Serve over baking powder biscuits.

 

VENISON SOUP

1/2 - 1 lb. venison

2 tbsp. oil

1 sm. onion, chopped

2 c. potatoes, diced

1 can (16 oz.) pork beans

1 can (16 oz.) corn

1 can (16 oz.) tomatoes

1 can (16 oz.) tomatoes, juice or more

1 tbsp. Worcestershire sauce

Salt & pepper, to taste

 

Brown venison in oil. Sauté onion in venison. Set aside. Cook potatoes until almost done. Don't drain. Add macaroni and cook about 5 minutes. Add pork beans, corn and put tomatoes in blender. Add tomatoes and juice, add venison, Worcestershire sauce, salt and pepper. Simmer on low heat.

 

VENISON VEGETABLE SOUP

1 lb. venison, browned & cubed

3 med. size potatoes, cubed

1 (17 oz.) can peas (or frozen)

1 (17 oz.) can corn (or frozen)

6 carrots, cubed

3 lg. celery stalks, cubed

1 lg. onion, diced

2 tsp. salt

1/4 tsp. pepper

1 (28 oz.) can tomatoes

 

Put in large pan, cover with water. Cover. Cook over low heat for 3 hours, (or low heat in crock pot all day.) Additional optional ingredients: sliced cabbage, barley.

[new to the flock]

EASY VENISON SOUP

1 lb. diced venison, cut into 1/2 inch cubes

Milk (for marinade)

1 (16 oz.) pkg. frozen mixed vegetables

6 green onions

1 (16 oz.) can tomatoes

1/2 tsp. salt

1/4 to 1/2 tsp. pepper

2 c. water or venison stock

 

Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.

 

VENISON BEER STEW

1 lb. chopped venison

1 pkg. onion soup mix

1 lg. diced onion

1 bay leaf

1 pt. carrots, diced

1 pt. beans

1 pt. peas

4 potatoes, diced

1 can beer

1 tsp. salt

1 tsp. pepper

2 qts. Water

 

Brown venison with a little water and onion soup mix. After venison is browned, add all other ingredients and cook on low for 1 hour or more. Makes one kettle full of stew.

 

CRANBERRY VENISON STEW

3 lbs. venison or chuck, cut into 1 inch cubes

1/4 c. margarine or butter

2 lg. onion, chopped

2 c. cranberries

3 (10 1/2 oz.) cans condensed beef broth

2 cloves garlic

Salt & pepper

2 c. celery, cut in 1 inch pieces

6 potatoes, peeled & halved

6 carrots, cut in 1 inch pieces

1 (12 oz.) can corn, drained

1/4 c. flour mixed with 1/3 c. water

 

In a large Dutch oven brown beef on all sides in margarine. Add onions and cranberries. Cook 5 minutes or until onions are tender. Stir in broth and garlic. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in celery, potatoes, carrots and corn. Simmer 20 minutes longer or until vegetables are fork tender. Stir in flour mixture. Cook until gravy is thickened. Season to taste with salt. Serves 4.

 

BRUNSWICK WITH VENISON

2 lbs. beef or venison cubes

2 tbsp. salad oil

2 tbsp. Worcestershire sauce

2 tbsp. brown sugar

1 lg. can tomatoes and 1 can water

1 med. onion, chopped

3 med. potatoes, diced

3 tbsp. relish

3 carrots, sliced

4 celery stalks, sliced

1/4 c. red wine (optional)

 

Brown beef cubes in oil. Add Worcestershire sauce and simmer 15 minutes. Add tomatoes (chopped) plus one can full of water. Add onion, celery and carrots and cook for 45 minutes on medium-low heat. Add potatoes and cook 5-6 minutes until slightly tender. Add vinegar, red wine, relish and brown sugar. Stir. Keep warm on low heat until serving time; stirring occasionally.

 

VENISON CIDER STEW

2 lbs. venison, cubed

1 tsp. dried onion flakes

2 tsp. salt

1/4 tsp. thyme

1/4 tsp. nutmeg

3 potatoes, cut into chunks

4 carrots, cut into chunks

1 apple, chopped

1 c. tart apple cider

 

Brown the venison in a skillet, sprinkling on the onion, salt, thyme and nutmeg while stirring continually. Transfer the seasoned meat to a crock pot or stew pot, add the vegetables and apple, then pour the cider over the top. Slow cook on very low heat for at least 3 hours. If too much liquid begins to evaporate, add mixture of 1/2 water with 1/2 cup cider. Serves 4.

 

VENISON VEGETABLE SOUP

1 1/2 to 2 lbs. of deer soup bones, fairly meaty

2 stalks celery, thinly sliced

2 med. carrots, thinly sliced

2 med. onion, finely chopped

2 cloves garlic, minced

2 tbsp. butter or margarine

3 qts. water

1 bay leaf

1 tbsp. salt

3/4 tsp. dried marjoram leaves

1 1/2 to 2 c. cubed cooked deer

1 (16 oz.) can stewed tomatoes, undrained

1 (10 oz.) pkg. frozen corn

 

Heat oven to 400 degrees. Arrange bones in a single layer in large roasting pan or on baking sheet. Bake uncovered until bones are browned, 10 to 20 minutes. Drain, if needed. Set bones aside. In oven, cook and stir celery, carrots, onion, and garlic in butter over medium heat until tender. Add browned bones, water, bay leaf, salt, and marjoram. Heat to boiling. Reduce heat; cover. Simmer until meat on bones is very tender, 1 1/2 to 2 hours. Remove bones; cool slightly. Remove meat from bones; discard bones. Return meat to oven. Add remaining ingredients. Simmer, uncovered, 1 hour longer. Discard bay leaf before serving. Makes 4 quarts.

 

VENISON VEGETABLE SOUP FIREHOUSE STYLE

1 (4 lb.) venison roast

5 med. onions

1 lg. (1-3 lb.) bag carrots

2 cartons sliced mushrooms

1 lg. (16 oz.) bag frozen corn

1 lg. (16 oz.) bag cut green beans

1 lg. (16 oz.) bag tri-colored noodles

5 lg. potatoes, peeled

3 lg. (32 oz.) cans sliced tomatoes

1 cube beef bouillon

1 tbsp. Worcestershire sauce

Salt and pepper to taste

Basil to taste

Parsley to taste

Oregano to taste

Cayenne peppers to taste

Garlic powder to taste

Onion powder to taste

Bay leaves to taste

Paprika to taste

Liquid smoke to taste

 

Cut roast, onions, carrots, potatoes into bite-size pieces. Brown meat in skillet with beef bouillon, onions and 1 tablespoon of Worcestershire sauce. While meat is browning, fill large Dutch oven with 6 cups cold water, add vegetables and bring to a boil. Add skillet ingredients and seasonings. Bring to vigorous boil for 15 minutes, reduce heat and simmer covered for 2 hours, stirring occasionally. Serve hot with bread sticks. Feeds 6-10 manly appetites.

 

VENISON STEW

2 lbs. venison, cut in 1 inch cubes

4 tbsp. bacon drippings

Water

1 tsp. garlic salt

1 tsp. Worcestershire sauce

1 1/2 tsp. salt

1/2 tsp. black pepper

3/4 c. chopped onion

4 med. potatoes, cut in cubes

6 med. carrots, sliced

1 green pepper, chopped

2 c. sliced celery

3 tbsp. all purpose flour

1/4 c. cold water

 

Brown venison cubes in hot bacon drippings in heavy Dutch oven. Add water to cover, seasonings, and onion. Cover and simmer for about 2 hours. Add potatoes, carrots, pepper, and celery and cook about 20 minutes or until vegetables are tender. Taste and add more seasonings, if desired. Dissolve flour in 1/4 cup cold water and stir into stew. Cook about 5 minutes and serve hot. Yield: 8 servings.

 

CROCKPOT VENISON STEW

1 3-5 lb. tenderloin or shoulder, cubed

1/4 c. oil

1/4 tsp. pepper

3 cloves garlic, chopped

1 pkg. onion soup mix, dry

1 can cream of celery soup

1 can golden mushroom soup

1 c. water

4 med. size potatoes, cubed

6 carrots, sliced

1 med. onion, quartered

 

Pour oil in pan and set on medium heat. Sprinkle pepper, garlic on meat and brown on all sides (lightly brown - quickly). Combine soups and water and pour over meat in crockpot. Add onions, carrots, and potatoes. Simmer 3 hours or until done.

 

OLD-FASHIONED VENISON STEW

2 1/2 c. water

1 c. beer

2 envelope. (7/8 oz. each) onion gravy mix

1 tbsp. packed brown sugar

1/4 tsp. ground thyme

2 to 3 lbs. deer, antelope, elk or moose stew meat

3 tbsp. vegetable oil

1 bay leaf

6 carrots

6 med. potatoes or parsnips, cut into 1 inch cubes

1 c. frozen peas

 

In small mixing bowl, blend first 5 ingredients. Set aside. Remove all fat and silver skin from meat. Cut into 1 inch pieces. In Dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to Dutch oven. Cover, and reduce heat. Simmer 1 to 1 1/2 hours until meat is almost tender, stir occasionally. Add carrots and potatoes or parsnips, re-cover. Cook 20 minutes longer. Add peas, re-cover. Cook 5-10 minutes longer. Discard bay leaf before serving. 6-8 servings.

 

VENISON HOBO STEW

3 lb. game, cut in 1 1/2" cubes

1/4 c. drippings

Stock to cover

1 clove garlic

2 onions, sliced

2 bay leaves

Salt & pepper

Allspice

Carrots, quartered

Small white onions

Potatoes, cubed

Worcestershire sauce to taste

 

Brown meat thoroughly in hot fat. Add drippings as necessary. Add stock, seasonings, garlic and sliced onions. Cover and simmer over very low heat until meat is almost tender, stirring occasionally and adding stock or water if necessary. Add vegetables and continue to simmer approximately 25 minutes until vegetables are tender. If gravy needs thickening, blend water and flour to a smooth paste and add slowly, stirring carefully.

 

VENISON STEW WITH DUMPLING

3 to 4 lbs. venison (shoulder, rump, round)

5 whole carrots

5 whole potatoes

5 whole onions

Turnips, if you want

Celery, if you want

Salt, pepper & seasonings

 

Dredge meat with flour, salt and pepper and brown in fat. Braise the meat for 2 to 3 hours over a very low heat. When the meat is tender, add vegetables and cook until vegetables are done. Fifteen minutes before ready to serve, drop dumplings on top of vegetables. Cover and cook without removing the cover for 15 minutes. Make a gravy of the liquid in the pan and pour over the meat and vegetables. Serve immediately.

 

VENISON STEW (FOR A CROWD)

2 gal. cut tomatoes in puree

2 (29 oz.) cans tomato sauce

1-2 lb. onions, chopped

1 bulb garlic

3-4 sweet red peppers, sliced or chopped

1 lg. bunch celery, chopped

5 cans whole sm. carrots

2-3 lb. mushrooms

4 leaves basil

2-3 gal. water

Salt & pepper to taste

1/2 c. dry red wine

Approx. 15 lb. venison, cut into cubes

 

VENISON CORN CHOWDER

1 lb. venison sausage

1 c. onion, coarsely chopped

4 c. potatoes, peeled cut in 1/2 inch cubes

1 tsp. salt

1/2 tsp. marjoram

1/8 tsp. ground pepper

2 c. water

1 (17 oz.) can creamed corn

1 (17 oz.) can kernel corn

1 (12 oz.) can evaporated milk

 

Cook sausage and onion until meat is brown and onion is tender. Drain on paper toweling. Put in Dutch oven with potatoes, spices and water. Bring to a boil, reduce heat and simmer 15 minutes. Add both kinds of corn and evaporated milk. Heat through. Serves 6.

 

GROUND VENISON STEW

2 cloves garlic

1 onion, sliced

3 tbsp. shortening

2 tbsp. ground venison

1 can tomato sauce

1 c. water

3 potatoes, quartered

6 carrots, halved

2 bay leaves

Salt and pepper

1 sm. can English peas

1 sm. can corn

 

Fry onion and chopped garlic in shortening, add meat and brown. Add tomato sauce and water, simmer 1 hour. Remove garlic, add carrots, pepper, corn, peas, and potatoes. Salt to taste. Cook 30 minutes or until vegetables are tender. Also good done in crock pot.

 

VENISON CHILI

2 lb. ground venison

2 qt. stewed tomatoes

1 can tomato soup

1 (16 oz.) can chili beans in sauce

1 (8 oz.) can kidney beans, drained

1 lg. onion, chopped

1 stalk celery, diced

2 tsp. chili powder (optional)

1 tbsp. Margarine

 

Cook ground venison with onion and margarine - venison has little fat do not drain. Add stewed tomatoes, soup, celery and chili powder until celery is nearly tender. Add chili beans and kidney beans, cook until celery is tender and serve.

 

CHILI CON VENISON CARNE

1/2 lb. dried kidney beans

1/4 lb. beef suet

3 sliced cloves of garlic

Chili powder

Salt

1 qt. water

1 sliced onion

1 lb. lean ground venison

Paprika

 

Soak the dried kidney beans according to the directions on the package. Cook in the same soaking water, adding more if needed. Cut the suet into small pieces. Fry until crisp. Add the meat and brown, add the onion and garlic and brown for an additional 3 minutes.

 

EASY VENISON CHILI

3 lbs. venison stew meat

Water

1 lg. onion

1/2 tsp. red pepper flakes

1/2 tsp. crushed cumin seed

1 tbsp. chili powder

 

Trim the meat and put into a suitable pot, preferably one made of cast iron. There is no need to brown the meat. Chop the onion and add it to the pot, along with the red pepper flakes and cumin seed. (Crush cumin seed as needed.) Be careful with the red pepper. Add enough water to barely cover the meat, bring to a boil. Reduce heat and simmer on very low heat for 4 hours or longer. Serve with pinto beans and chilled sliced tomatoes for those who want them. (Cumin seed sometimes called comino.)

 

VENISON CHILI

2 lbs. venison, cubed

1/4 tsp. minced garlic

3 tbsp. flour

1/4 tsp. pepper

2 1/2 c. tomato juice

1/3 c. onions

2 tsp. ground cumin

1 tsp. salt

2 tbsp. chili powder

2 cans chili beans

 

Sauté meat, onions and garlic for 15 minutes. Add spices and flour, stir, add tomato juice and cook, covered for 15 minutes. Uncover, add chili beans and cook 15 minutes more. For less spicy chili, cut cumin and chili powder in half or season to taste.

 

VENISON CHILI

1 1/2 lbs. ground venison

1 lb. venison sausage

1 lb. pinto beans, presoaked & cooked

1 qt. canned tomatoes

1 lg. onion, chopped

4 cloves of garlic, pressed

5 tbsp. chili powder

1 tbsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. salt

1 tsp. Sugar

 

Chop onion and press fresh garlic, set aside. Brown ground venison and venison sausage in a heavy preheated Dutch oven. When meat stops "sizzling", add onion and garlic and simmer until onion becomes transparent. Drain meat to remove excess grease and return to heat.

 

TEXAS VENISON CHILI

2 lbs. coarsely ground venison

1/4 c. vegetable oil

1 c. chopped onions

2 cloves garlic, minced

1 lg. green pepper, cut in strips

3 tbsp. chili powder

2 tsp. sugar

3 1/2 c. whole tomatoes

1 c. tomato sauce

1 c. water

1/2 tsp. salt

2 c. kidney beans

 

Brown venison in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.

 

MEXICAN STYLE CHILI WITH VENISON

1/2 lb. ground pork sausage

2 lb. venison, cubed

2 med. onions, chopped

1 med. bell pepper, chopped

2 cloves garlic, minced

3 tbsp. chili powder or to desired taste

1 tbsp. salt

2 (15 oz.) cans kidney beans

1 qt. water

1/8 tsp. red pepper, if desired

1 tsp. Paprika

 

Brown pork sausage and venison in large saucepan on simmer. Remove sausage and venison from saucepan. Sauté onions and bell pepper. Add sausage and venison; then add remaining ingredients and enough water to cover. Simmer for 3-4 hours, stirring occasionally. Add remaining water as needed.

 

CORNED VENISON BRINE

3 qt. water

1 c. salt

1/2 c. brown sugar

Salt peter the size of a walnut

 

Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to:

 

SWEET AND SOUR VENISON STEW

2 lb. venison stew meat

1 lg. can tomatoes

1/2 cup brown sugar

1/2 cup vinegar

1 lg. onion, cut into pieces

1 lg. green pepper, cut into pieces

 

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

 

VENISON PATTIES

1 lb. venison

1/2 lb. chopped bacon

 

Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by hand. Form into 3" roll, cut into slices and fry.

 

VENISON ROUND STEAK

2 round steaks

 

Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer, until tender. Keep adding water. When tender, make gravy right with the meat.

 

COUNTRY STYLE VENISON STEAKS

6 venison steaks, cut 1/2" to 5/8" thick

Salt & pepper

Charcoal seasoning

Butter, not margarine

 

One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan broil steaks on medium high heat for 3 to 5 minutes per side. Fry steaks separately or 2 at a time, don't over cook, use plenty of butter as venison is a lean meat. Serve while hot. Serves 6.

 

BAKED VENISON HEART

1 venison heart stuffing

1 onion

1 1/2 tsp. salt

1/2 tsp. pepper

2 cup dry bread crumbs

1/2 onion, diced

1/2 cup celery, diced

2 tsp. poultry seasoning

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup melted oleo

 

Wash heart and stuff it. Bake at 400 degrees for 1 hour, covered with foil.

 

BRAISED VENISON

Venison, round rump

Chuck or heel or round, 4-5 lbs.

Seasoned flour, 1/4 cup

Venison drippings or chopped suet, 1/4 cup

1 onion, sliced

1 cup water or tomato juice

 

Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.

 

VENISON PASTIES

--FILLING--1 1/2 steak, cubed

3 cup potatoes, sliced thin

1/2 cup finely grated carrot or rutabaga

1/2 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. butter

Instant unseasoned meat tenderizer-

 

--CRUST--3 cup flour

1/3 cup shortening

Pinch of salt

1/3 cup water

 

Mix together filling ingredients. Do not allow to stand too long or potatoes will turn dark; set aside. Make crust using flour, shortening and salt. Mix well. Gradually mix in water, using a fork. Pat together into a ball. Divide into 4 smaller balls and roll dough out to the size of an 8" pie plate. Place 1 cup mixed filling on half of the rolled crust; fold over and seal edges. Brush with milk and bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Serve with a brown gravy if desired.

 

ORIENTAL VENISON DINNER

1 1/2 lbs. venison

1 onion

1 cup celery

3 tbsp. lard or drippings

1/2 tsp. salt

1/8 tsp. pepper

1/3 cup soy sauce

2/3 cup regular rice

4 oz. water chestnuts

4 oz. can mushrooms

Water

 

Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake, for an hour or until rice is done at 350 degrees. Serves about 8.

 

GREEN PEPPERS STUFFED WITH VENISON

6 green peppers

6 mushrooms, wipes & coarsely chopped

5 tsp. bacon drippings

1/8 tsp. pepper

2 1/2 cup diced left over cooked venison

2 scallions, washed & sliced thin

1 tsp. Salt

 

Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350 degrees for 45 minutes. Serves 6.

 

VENISON MEATBALLS

1 lb. ground venison

1/2 cup stale bread crumbs

1 beaten egg

2 tbsp. dry onion soup mix from 1 envelope.

Water, if needed to make holding consistency

 

Shape into small balls. Brown in melted shortening. Sprinkle with remainder of envelope of onion soup mix, cover with water and simmer approximately 1 hour. Add more water if necessary. Serve with rice. Good alone as an appetizer. Yield: 4 servings.

 

VENISON MEAT LOAF

2 lbs. venison

1/2 lb. veal

1/2 lb. pork

2 eggs

1 cup seasoned bread crumbs

4 tbsp. Worcestershire sauce

1 (10 oz.) can tomato & green chilies

1 lg. onion, chopped

1 tbsp. dry mustard

1 tsp. parsley, chopped

1 cup burgundy wine

 

Grind venison, veal and pork together. Combine with remaining ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield: 6 servings.

 

VENISON CUTLETS

2 lbs. venison steak

2 tbsp. sugar

1/2 cup sour cream

Worcestershire sauce

Flour

Salt & pepper

Celery salt

Bay leaf

 

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire sauce, celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.

 

VENISON GOULASH

2 lbs. sm. white onions, sliced

8 oz. fat (lard or canned vegetable shortening)

3 lbs. stewing venison, cubed

1 tbsp. margarine

1 1/2 tbsp. paprika

2 cans beef broth

Noodles (opt.)

 

Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.

 

VENISON CACCIATORE

1 pt. white wine

1/2 pt. red wine

6 sm. onions

1 clove garlic, minced

6 med. tomatoes, cut into squares

2 crushed bay leaves

1 sprig each margarine & parsley

4 peppercorns

Salt

2-3 lbs. venison, cut in 2" squares

Pepper to taste

Flour for dredging

1/2 cup olive or vegetable oil

 

Pour wines into a clay oven proof pot; add onions, garlic and tomatoes. Tie spices in small muslin bag; place in pot. Add 1 teaspoon salt. Cover and simmer slowly. Rub meat with salt and pepper; dust with flour. Sauté meat in oil until brown. Pour meat and oil into pot. Bake, covered in 300 degree oven for 3 hours to 3 hours and 30 minutes. Remove spice bag before serving. Serve over mound of well cooked brown rice, if desired. Yield: 4 servings.

 

BROILED TENDERLOIN VENISON

Venison steaks

1 1/4 tsp. garlic salt

1/2 tsp. pepper

2 tbsp. soy sauce

1 tbsp. ketchup

1 tbsp. vegetable oil

1/4 tsp. crushed oregano

 

Mix all ingredients except steak in large shallow container. Add meat, cover and marinate 4 hours in refrigerator. Remove from marinade and broil or barbecue to desired doneness.

 

BRAISED VENISON PORK CHOPS

Roll chops in flour seasoned with salt and pepper. Brown well in oil. Add 1/2 cup of water and simmer until tender. Pour 1 cup of Burgundy or Claret wine over the chops and cook until almost dry. Remove chops and make gravy by adding 1 small can of mushrooms. Simmer 3 minutes. Pour gravy over chops before serving.

 

PORT MARINATED VENISON STEAKS

Put venison steaks into 1/2 the depth of a 2 gallon stone crock and distribute 1 pound of brown sugar between steaks. Fill crock with port wine. Let stand for 24 hours. Remove steaks and broil or cook on grill or fry. Steaks should not remain in marinate more than 24 hours. This also can be used on any type of big game steak.

 

VENISON CHOPS IN ITALIAN SAUCE

18 venison chops

Cooking oil

Green peppers, sliced

Celery chunks and leaves

Olive oil

1 lg. can tomato paste

3 cup water

Salt and pepper

Rosemary

Garlic salt

Oregano

Onion salt

Romano cheese, grated

 

Brown chops in oil and drain. Place in roaster or casserole dish. Sauté green pepper, celery chunks and leaves in olive oil. When done, add tomato paste, water, salt, pepper and other seasonings to taste. Add generous amount of Romano cheese, at least 3/4 cup. Simmer sauce about 15 minutes. Cover chops with sauce and bake about 1 hour and 30 minutes at 350 degrees.

 

VENISON OLE!

2 lb. venison or elk hamburger

1 lg. onion, chopped

2 lb. Velveeta cheese, cubed

1 (16 oz.) can enchilada sauce

1 (8 oz.) chili without beans

1 (6 oz.) jar chopped jalapeno peppers, drained

 

Combine cubed cheese, enchilada sauce and chili in a slow cooker. Cook over low heat until cheese melts, stirring often. Brown the meat with the onion. Add meat and onion mixture to the melted cheese mixture and stir well. Add the jalapeno peppers and stir. Cover and simmer for 1 hour. Serve with tortilla chips.

 

FRIED VENISON NUGGETS

2 lbs. venison steak

Salt and pepper to taste

1 cup flour

1 cup oil

 

Cut venison steak into 1/2 inch strips. Salt and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.

[tiercel]

Bloody hell nttf are you sure you have enough recipes there, you must have missed one surely. Well done!!

[new to the flock]

VENISON SAUERBRATEN

3 to 3 1/2 lb. venison chuck roast

12 peppercorns

6 whole cloves

1 1/2 cup red wine vinegar

2 tbsp. shortening

2 tbsp. sugar

2 onions, sliced

2 bay leaves

12 juniper berries, if desired

2 tbsp. salt

1 cup boiling water

12 gingersnaps, crushed (about 3/4 cup)

 

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. DO NOT PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.

 

SMOTHERED VENISON STEAK

Flour

Pepper to taste

Fat

1 pkg. dry onion soup mix

1 tbsp. Worcestershire sauce

Seasoning salt to taste

4 venison steaks or 2 venison rounds

1 1/2 cup water

 

Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix, water, and Worcestershire sauce. Simmer for 1 hour or until tender. Serve over rice if desired. 4-6 servings.

 

VENISON RAGOUT

4 lbs. venison shoulder

2 onions, sliced

2 carrots, sliced

6 peppercorns

1 tbsp. salt

2 bay leaves

2 tbsp. beef suet

Vinegar and red wine to cover

1 cup red wine

2-3 tbsp. Flour

 

Cut venison into 1 1/2 inch cubes and place in crock. Add equal amounts of vinegar and wine to cover along with onions, carrots, peppercorns, salt, and bay leaves. Cover and let stand in refrigerator 1 week. Drain meat and place in very hot roasting pan in which beef suet has been melted. Brown meat 20-30 minutes in oven preheated to 475-500 degrees. Add onions and carrots from the marinade, but not the marinade liquid. Instead add 1 cup red wine and enough water to cover venison. Lower oven heat to 350 degrees or just hot enough to simmer liquid in pan, and cook 2 1/2 to 3 hours. Place venison on hot dish, remove any excess fat and stir enough flour into pan to make a smooth gravy. Bring to a boil on top of stove, stir thoroughly and strain over venison. Serves 8 with noodles, boiled turnip, kale, and chestnuts or green peas, a **** celery salad and a crispy rye bread or roll.

 

BARBECUE OF VENISON RIBS

6 venison rib steaks

1/2 cup onion slices

1 cup catsup

1 tsp. salt

1/3 cup Worcestershire sauce

1/4 cup vinegar

Dash of pepper

1 thinly sliced lemon

1 cup water

1 tsp. chili powder

Dash of Tabasco sauce

 

Arrange steaks in Dutch oven; dust with pepper. Cover with sliced onion and arrange slices of lemon over onion. Bake uncovered at 400 degrees for 10 minutes until browning begins. Mix remaining ingredients in saucepan; bring to boil. Pour sauce over venison; reduce heat to 350 degrees. Cook for 1 hour or until tender, spooning sauce over the meat 2-3 times during cooking. Add water if sauce becomes dry. Serves 6.

 

VENISON PIZZAS

1 lb. ground venison or venison sausage

1 can pizza sauce

Sliced mushrooms, olives, or sliced fresh onions

Salt and pepper to taste

1 can biscuits

Grated cheese, sharp or Mozzarella

 

Cook venison or sausage in a skillet and drain. Slices of link sausage may be used. Season meat to taste if needed. Roll out canned biscuits in small pizza rounds. Place on a cookie or pizza sheet. spread with 1 tablespoon of pizza sauce, add venison and garnish. Broil in the oven after topping with cheese, about 10-15 minutes. This will make about 16 small pizzas.

 

HOT VENISON SANDWICHES

1 (4 lb.) venison roast

1/2 pt. tomato juice

Salt to taste

2 tsp. Worcestershire sauce

1 tsp. hot sauce (optional)

1 sm. onion, diced

1 can tomato sauce

1/2 tsp. pepper

1/2 tsp. garlic salt

4 poor boy buns or hamburger buns, split

 

Place roast in roasting pan; add onion, tomato juice, tomato sauce, salt, and pepper. Cover and bake at 400 degrees for 2 hours. Remove roast from pan; cool. Add Worcestershire sauce, garlic salt, and hot sauce to pan drippings; stir well. Slice meat; replace in drippings. Just before serving, heat; spoon juices and meat over buns. Yields 8- 9 servings.

 

SWEET-SOUR VENISON

Venison steaks or roast

6 tbsp. olive oil

1 1/2 tsp. salt

1 1/2 cup brown sugar

2 tsp. mustard

2 tsp. Vinegar

 

Brown meat in oil, place in Dutch oven or covered roaster. Combine remaining ingredients to make sauce. Layer steak with sauce. If roasting meat use sauce to cover roast and to baste frequently while cooking. Bake at 400 degrees for 20 minutes per pound.

 

DRIED VENISON

6-8 lbs. boneless venison from round or hind quarter

12 1/2 gallons water

19 lbs. salt (flake)

3 1/4 lbs. Prague Powder (can be obtained from any butcher)

3 3/4 lbs. brown sugar

1 sm. can mixed pickling spices

 

Place meat in brine marinade made of the above ingredients and mixed well. A stone crock is well suited to such marinating. Make sure meat is completely covered and put in cool place and cover for 16 days. On the 16th day, remove meat. Fill large kettle 1/2 full of water. Bring water to 180 degrees, place meat in kettle and cook until meat reaches 150 degrees internally. Remove from water and cool. Place in smokehouse, with a cooled smoke, for 2 hours. Slice extremely thin. Serves 12-14.

 

VENISON-STUFFED CABBAGE LEAVES

2 lbs. ground venison

3 tbsp. butter

1 tbsp. chopped dill

12 cabbage leaves

5 tbsp. chopped onion

2 cup cooked rice

Salt and pepper to taste

1 (8 oz.) can tomato sauce

 

Brown venison and onion in butter; mix in rice, dill, salt, and pepper. Place cabbage leaves in boiling water for 1 minute; drain, dry on paper towels. Place equal amount of meat mixture in center of each leaf. Fold leaf over, secure with toothpicks. Place filled leaves in greased baking dish; pour tomato sauce over leaves. Bake at 325 degrees for about 45 minutes. Serves 6.

 

VENISON POTATO SAUSAGE

4 lbs. venison

1 lb. beef

2 lbs. lean pork

1 lg. onion

1/2 peck potatoes

2 tbsp. salt

1 tsp. pepper

1 tsp. allspice

1 lb. Casings

 

Grind all the meat and the onion. Then wash, peel, and grind the potatoes. Mix together and add salt and pepper and allspice. Mix thoroughly. Use a sausage stuffer and do not stuff the casings too full. After stuffing, tie the ends of the sausages with string. Submerge in large kettle of cold water and bring to a boil. Boil about 1 hour at 325 degrees. ***** each sausage with a fork after the first 10 minutes of boiling. Sausages can be served hot or cold, or may be stored in a cold place for use at a later time. Sausage flavor is at its best when fried in skillet until casings are golden brown.

 

VENISON ROLL-UPS

1 lb. venison round steak, 1/2 inch thick

1/4 lb. pork sausage

1/4 cup flour

1/4 cup water

1/2 tsp. salt

1/8 tsp. pepper

2 small, cleaned carrots

1/4 cup fat

 

Pound steak with meat hammer to 1/4 inch thickness. Cut into rectangular pieces, about 2-4 inches. Sprinkle each piece with salt and pepper. Cover with sausage. Cut carrots into strips 2 inches long and about 1/4 inch thick. Place carrot strips on top of sausage. Roll and tie each with string, or fasten with toothpicks. Flour lightly. Brown in hot fat. Add water, cover and cook at 350 degrees for about 1 1/2 to 2 hours, or until tender. Makes about 6 small roll-ups.

 

SPANISH VENISON STEAK

1 lb. venison round steak, 3/4 inch thick

1 med. sliced onion

1 tsp. salt

1 1/2 cup canned tomatoes

1/4 cup flour

1/4 cup fat

1 sliced green pepper

1/4 tsp. Pepper

 

Cut steak into serving pieces. Cover with flour and brown on both sides in hot fat. Add onion, green pepper, salt, pepper, and tomatoes. Cover and simmer about 2 to 2 1/2 hours or until tender. Serves 4.

 

VENISON ZUCCHINI LASAGNA

1/2 lb. ground venison

1 cup onion, chopped

1 (15 oz.) can tomato sauce

1/2 tsp. salt

1/2 tsp. oregano

1/4 tsp. basil

1/8 tsp. pepper

4 med. zucchini, cut into 1/4 inch slices

1 container low-fat cottage cheese (sm. curd)

1 egg

2 tbsp. flour

1/4 lb. skim milk Mozzarella, shredded

 

Brown venison and onion. Drain. Add tomato sauce, seasonings, and 1 tablespoon flour. Combine cottage cheese with the egg. Arrange zucchini in 12 x 8 inch pan in single layer. Sprinkle with remaining tablespoon flour. Put layer of cottage cheese mixture over zucchini, then a Mozzarella cheese layer; repeat, ending with meat mixture. Bake at 350 degrees for 40 minutes. Let stand 15 minutes before cutting.

 

BURGUNDY VENISON

2 lbs. venison, cut up like stew meat

1/2 cup Burgundy wine

1 sm. can mushrooms

1 can cream of mushroom soup

1 pkg. dry onion soup mix

 

Put in slow cooker and mix until well blended. Cook all day. This is also good without the wine.

 

VENISON PORCUPINE MEATBALLS

1 lb. venison

1 tsp. salt

1 cup tomato puree

1 med. onion, cut in rings

1 cup diced celery

1 tsp. salt

1 tbsp. sugar

1/2 cup rice

1/8 tsp. pepper

2 tbsp. fat

1 cup tomato sauce

1 green pepper, diced

1/2 tsp. dry mustard

1/2 cup hot water

 

Combine ground meat, rice, salt, pepper and 3/8 cup tomato puree. Mix well. Form into 8 balls. Heat pressure cooker; melt fat and brown balls on all sides. Remove cooker from heat.

 

VENISON TENDERLOIN STEAK

Venison tenderloin, sliced 1 inch thick

1 lb. mushrooms, sliced

1/4 lb. butter

1 onion, chopped

1/2 cup dry white wine

1/2 cup bouillon

Salt and pepper

1 tbsp. yellow mustard

1/2 tsp. minced parsley

1/2 tsp. Thyme

 

Brown venison slices in butter and set meat aside. Sauté mushrooms in butter, turning with a wooden spoon. Add onion, wine and salt and pepper to taste. Add bouillon, mustard and herbs. Bring to a boil and add venison slices. Simmer for 30 minutes.

 

VENISON SALAMI

2 lbs. venison hamburger

2 tbsp. curing salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. minced onion

1 tsp. black pepper, crushed

1 tsp. paprika

1 tsp. yellow mustard seed

1 cup water

 

Mix ingredients well and divide into 2 equal parts and form loaves about 4 inches thick in diameter. Wrap each loaf in heavy duty aluminum foil and refrigerate for 24 hours. Place loaves (still foil wrapped) into large kettle of cold water to cover. Boil for 1 hour, remove salami from foil and drain thoroughly on paper toweling. Chill before slicing.

 

VENISON WELLINGTON LOAF

1 1/2 lbs. ground venison

2 (3 oz.) cans of mushrooms

2 eggs, slightly beaten

1/4 cup chopped onions

2 tbsp. chopped green peppers

1 tsp. salt

1/4 tsp. pepper

1 cup Bisquick mix

1/4 cup mushroom liquid

1/8 tsp. poultry seasoning

 

Form a meat loaf with meat, mushrooms, eggs, onion, green pepper, seasoning and 2 tablespoons of mushroom liquid. Put in a shallow pan. Mix Bisquick mix, remaining mushroom liquid and poultry seasoning to form a soft dough. Roll onto a sheet 12 x 8 inches and put over top and sides of loaf. Bake at 375 degrees for 45 minutes.

 

VENISON PEPPERONI STICK

3 lbs. ground beef or venison

1/2 tsp. garlic powder

1/2 tsp. onion salt

2 1/2 tbsp. Morton Tender Quick Salt

 

Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.

 

VENISON CHOPS IN FOIL

8 tender venison chops, 1/2 inch thick

2 sm. onions, chopped fine

1 stick butter or margarine

8 med. mushrooms, sliced

2 tbsp. minced fresh parsley

1/4 tsp. salt

1/4 tsp. fresh ground black pepper

Heavy aluminum foil

8 slices cold boiled ham

8 tbsp. sour cream

 

Melt 1/2 butter in large heavy skillet and sauté the chops for 10 minutes. Transfer to a heated plate and keep warm. Melt remaining butter in skillet and sauté onions, mushrooms and parsley until golden. Salt and pepper. Turn off heat and prepare foil packets. Cut 8 pieces of foil, each 10 x 14 inches. On each piece, place in center one piece of ham; top with a venison chop. Add a generous tablespoon mushroom mixture and 1 tablespoon sour cream. Seal. Place in 350 degree oven for 20 minutes. Serve in foil

.

CORNED VENISON

5 gal. water

5 lbs. salt

4 cloves garlic, chopped fine

1 lb. brown sugar

1 oz. whole mixed pickling spices

1 tsp. salt peter

20 to 30 lbs. meat with no marrow bones in brine

1 raw egg and raw potato

 

Mix salt in water until the egg and potato float, remove egg and potato, mix remaining ingredients, adding meat last. Keep covered in a cool place for 21 days, NO LESS. Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours.

 

VENISON CUBE STEAKS

3 eggs

1/2-1 cup milk

2 cup flour

Salt, pepper and garlic salt to taste

1/4 cup olive oil

1 Spanish onion, chopped

2 cloves garlic, chopped

1 (16 oz.) can sliced tomatoes

2 cans chicken stock

1 datil pepper

4 tbsp. brown flour

1/4 cup water

 

Mix eggs and milk in a deep bowl. Mix flour, salt, pepper and garlic salt in another deep bowl. Dip steaks in egg mixture and then flour mixture and set aside. Brown steaks in olive oil on high heat in a large cast iron pot. Remove and set aside. Sauté onions and garlic in same pot until tender. Add tomatoes and 1 cup chicken stock and cook down about 30 minutes. Add meat and 3 cups chicken stock, datil pepper and salt and pepper and cook 45-60 minutes. Shake brown flour and water in a glass jar vigorously. Bring pot to a boil and thicken with flour mixture. Serve over rice. See brown flour on page 121 with Gopher Stew.

 

VENISON CHIMICHANGAS

Put solid Crisco in skillet, enough that when melted you have 1/2" of oil. Dice large onion in cubes and brown with meat you have cooked and shredded. Sprinkle with salt and pepper. Add 1 teaspoon whole dried oregano. Add more shortening as necessary. Gradually stir in 1 medium can peeled tomatoes and 2 or 3 small cans of chopped green chilies. Cook and steam for 1 to 2 hours adding water as necessary and then finally cooking until liquid disappears. venison is very dry and soaks up a lot of oil. If you mix 50/50 with pork, you'll need less shortening. You can make a large quantity of this and freeze portions for meals. Put filling in center of large flour tortilla and roll closed. Fry chimichanga until light brown. Top with lettuce, tomato, onion, cheese, ketcup

 

CAJUN VENISON RIBS

8 lbs. venison ribs

1 oz. concentrated crab boil

6 tbsp. salt

1 bell pepper (green)

1 lg. onion

1 (28 oz.) Bar-B-Q sauce

 

To the 8 pounds of cut up deer ribs add 1 ounce crab boil and 6 tablespoons salt. Use enough water to cover ribs. Boil meat vigorously for 30 minutes. Allow meat to remain in water 20 minutes after boiling. Drain meat and place in deep baking pan or broiler. Cover with sliced onion and bell pepper. Pour bar-b-q sauce over meat, onion and bell pepper. Cover and seal with aluminum foil. Bake for approximately 3 to 4 hours at 250 degrees. Liquid crab boil and salt level maybe varied to suit individual taste. Serves 8. Great served with potato salad and baked beans.

 

QUEBEC VENISON PATTIES

5 lb. very lean ground venison

2 lb. ground pork

2 tbsp. ground black pepper

3 tbsp. ground nutmeg

3 tbsp. salt

2 tbsp. dried powdered onion

1/4 tsp. powdered garlic

 

An old French Canadian recipe, with some modern ingredients, from Pierre. Mix above ingredients; make into patties and fry in beef suet or butter. Uncooked patties may be frozen for up to 3 months.

 

VENISON STEAK DIANE

3 tbsp. butter or margarine

1/4 cup chopped onion

3/4 cup beef broth

2 tbsp. red wine

1/4 tsp. sugar

1 tbsp. freshly ground black pepper (or more)

2 lb. venison steak, 3/4" - 1" thick

3 tbsp. butter or margarine

1/4 cup brandy

Fresh parsley for garnish

 

Ahead of time. Melt 3 tablespoons butter in medium saucepan over medium heat. Add onion, cook and stir until golden. Stir in broth, wine and sugar and cook until reduced by half. Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing pepper into steaks. When Ready to Serve: Melt 3 tablespoons butter in medium skillet over medium heat. Add steaks and cook to desired doneness, turning once. Transfer steaks to heated platter. Set aside and keep warm. Remove skillet from heat; cool slightly. Add brandy and heat gently over low heat. Carefully ignite, using long wooden match. Let stand until flames die. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks, garnish with snipped parsley. Serves 4.

 

WEST TEXAS FRIED VENISON

2 lb. venison steak, cut 1" thick

1/4 cup flour

1 tsp. salt

Black pepper

3 tbsp. bacon fat

1 piece celery, cut up

3 med. onions, sliced

1 tbsp. Worcestershire sauce

2 cup tomatoes

8 oz. Noodles

 

Bag yourself a deer, if one is not available beef may be substituted. Cut meat into serving size pieces. Mix flour, salt and pepper. Coat meat with mixture. Heat bacon fat and brown meat on both sides. Add celery and onions and brown. Add Worcestershire sauce and tomatoes, cover and cook 1-2 hours until tender. Serve over cooked noodles. Serves 4-6.

 

ROAST VENISON IN MUSHROOM GRAVY

2 to 3 lb. roast (venison, caribou, bear, elk, even beef)

1 pkg. onion soup mix

1 to 2 cans mushrooms (4 oz.)

1 cup red wine

 

Heat oven to 325 degrees. Spread 1/2 the package of onion soup. Mix in bottom of roasting pan. Sprinkle rest of mix on top of roast. Pour mushrooms and wine over meat. Cover tight and bake in 325 degree oven for approximately 2 hours. Remove roast from pan. Add 2 cups cold water to pan. Mix 2 tablespoon cornstarch. In 1/2 cup of cold water. Add to gravy and bring to boil. Serve cut up meat and gravy over boiled noodles.

 

VENISON VEGETABLE POT PIE

Venison neck or backbone, broken into chunks

1 qt. water

1 rib celery, chopped

2 tsp. salt

1/2 tsp. black pepper

1 beef bouillon cube

1 cup all-purpose flour

1/2 tsp. salt

1/2 cup vegetable shortening

4 tbsp. ice water

2 carrots, cooked & diced

1/2 cup canned corn

1/2 cup melted butter or margarine

1/4 cup all-purpose flour

2 cup venison broth

1/2 cup milk

 

Place venison, water, celery, salt, pepper and bouillon cube in a pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot; let cool; pick meat and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 teaspoon salt in a bowl; add shortening and work with hands until flour and shortening have blended. Add water and mix quickly. Place dough on a plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make a top crust for the pie. When finished with dough, melt 1/2 cup butter in saucepan, add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth and add milk after sauce thickens. Add vegetables, folding in gently, and place in a casserole dish. Cover with pastry crust; brush with melted butter or margarine and bake at 425 degrees until crust has browned lightly. Serves 6.

 

BARBECUE VENISON RIBS

--SAUCE:--1 can enchilada sauce

1 jar taco sauce (chunky)

2 sm. cans tomato sauce

3 tbsp. pancake syrup

3 tbsp. brown sugar

 

Mix and heat. Cook ribs in large kettle with 1 cup of water in pot and simmer for 3 to 4 hours. Add sauce after 2 hours.

 

FRIED VENISON LIVER

1 deer liver, sliced thinly

1 cup flour, seasoned with salt and pepper

2 lg. onions, sliced

Cooking oil

 

Place liver in freezer for 1 hour to make it easier for slicing. Using a thin bladed knife cut slices thinly as possible. Place the seasoned flour on a large piece of waxed paper. Heat one thick cup cooking oil in a large frying pan over medium heat. Add the onions and fry for about five minutes. Place onions to one edge of pan. Coat each piece of liver with seasoned flour and fry for about four minutes (two minutes to each side). Don't over cook or liver will be touch. As each batch is cooked transfer it to pre-heated oven and keep warm. When all is cooked serve with onions on heated platter.

 

COUNTRY FRIED VENISON WITH PAN GRAVY

2 lbs. venison steak, thinly sliced

1/2 cup flour

1 tsp. salt

1/4 tsp. pepper

1/2 cup oil

4 tbsp. pan drippings

3 tbsp. flour

2 1/4 cup milk

1 tsp. salt

1/2 tsp. Pepper

 

Pound steak until 1/4 inch thick. Cut into small pieces. Combine flour, salt and pepper and coat steaks. In a heavy skillet heat oil and sauté steaks on medium to high heat 5 minutes on each side. Remove skillet and keep warm. Pour off all but 4 tablespoons pan drippings. Blend in 3 tablespoons flour, stirring constantly, scraping cooked juices on bottom of pan until bubbly. Stir in milk, salt and pepper. Continue cooking over medium heat, stirring and scraping bottom and sides until gravy thickens and bubbles for 1 minute. Serves 6 to 8. For a hearty breakfast serve these steaks with eggs and biscuits. This recipe is equally good with beef round steak and elk meat.

 

VENISON MEDALLIONS

1 to 2 lbs. deer steak

1/2 cup flour

6 tbsp. butter

Garlic to taste (lots!)

1 lg. onion, sliced thin

1 cup sweet red wine

1 cup beef broth

1 cup chicken broth

 

Pound out venison and cut into medium-sized pieces. Dredge in flour. Sauté lightly in butter with garlicup Add onions, sauté until transparent. Add wine and simmer. Add broth and simmer until tender. Serve with mashed potatoes or noodles. Thicken gravy as desired.

 

VENISON SHOULDER ROAST

1 (4 to 6 lb.) bone-in shoulder of venison

Melted butter

Salt

Black pepper

1/2 tsp. dried marjoram or thyme leaves, more if desired

4 slices farm-style bacon

About 1 cup water

 

Preheat oven to 350 degrees. Remove shoulder bone from the venison and wipe the meat dry. Then pour the butter over all the meat, including in and around the bone cavity, rubbing it in well. Salt and pepper generously on all sides and in any pockets or folds of meat. Roll the marjoram or thyme leaves between your finger and thumb to pulverize, then sprinkle evenly over the meat. Roll the meat together and tie in tightly and evenly with a strong kitchen twine to form a compact roast. Add about 1 cup water to the bottom of the pan. (Note: Venison should be cooked only until JUST DONE; the muscle fibers will toughen if overcooked. To test for doneness, pierce thickest part of meat with a long-tined fork, and wait a few seconds to see if juices run clear; if they do, the meat is done.) Remove from oven, let meat set 15 minutes before serving. Cut the string away and slice into 1/2 inch thick slices. Serve immediately.

 

VENISON STUFFED GREEN PEPPERS

8 med. green peppers

1 lb. ground venison (you may use beef)

1 sm. onion

1/4 tsp. pepper

1/4 tsp. garlic salt

1 (10 oz.) can Ro-Tel

1 (6 oz.) can tomato paste

1 cup cooked rice

1/2 lb. Cheddar cheese, shredded

 

Remove tops from peppers and take out seeds. Add peppers to a large Dutch oven of boiling water. Cook 5-7 minutes. Remove and place in casserole dish. In a skillet, brown beef, onions, salt and pepper. Add 1 can of Ro-Tel, then tomato paste. Stir well. Let simmer 5 minutes. Add shredded cheese, allow to melt, stir in rice. Then stuff mixture into peppers. Cover and bake at 375 degrees for 45 minutes.

 

HOT SMOKED VENISON STRIPS

Venison loins, in strips

Pepper

Teriyaki sauce

Salt

Cayenne red hot pepper

 

Cut venison loin cuts into long thin strips. Add pepper to the meat. Marinade overnight in teriyaki sauce. Place in BBQ pit for 6 to 8 hours. (Make sure the white hot coals are pushed over to a corner in the direction from which a breeze is coming. That way, the meat gets properly smoked.) Then sprinkle cooked strips with salt and cayenne red hot pepper.

 

SHREDDED VENISON TACO FILLING

Place about 1 1/2 pounds of venison steaks in crock pot. Sprinkle with one package of taco seasoning and 1/4 cup water or beer. Cook on low most of the day, about 7 to 9 hours. Using 2 forks, shred the meat in the crock pot and mix well. For more moisture add a little beer or water as needed. Add your favorite taco toppings.

 

SHREDDED VENISON BBQ SANDWICHES

Place 1 1/2 pounds (approximately) of venison in crock pot. Cover with your favorite BBQ sauce and a little water or beer, about 1/8 cup. Cook on low 7 to 9 hours. Shred the meat using 2 forks. Stir well to mix up bar-b-que sauce. Spoon onto buns and add your own favorite fixings. Good as beef.

 

VENISON STEAK AU POIVRE

4 individual size steaks 1/2 to 3/4 inch thick

2 tbsp. whole black peppercorns

4 tbsp. butter

Flour

1 tbsp. chives

4 tbsp. olive oil

1/2 cup cognac or brandy

1/2 cup beef stock

1 tbsp. lemon juice

 

Unless you have very tender cuts of meat, I tenderize each steak by sprinkling with an unseasoned meat tenderizer then pricking with a fork or use one of the handy new hand tenderizers with tiny blades. Crush peppercorns coarsely in mortar-pestle. Divide equally among the steaks and press as much as you can with the heel of your hand into both sides of the meat. Cream butter until very soft and spread over one side of the pepper encrusted meat. Place meat buttered side down on generously floured waxed paper then butter the other side and dust generously with flour. Refrigerate for at least an hour, preferably longer to mellow the pepper. Heat olive oil until it begins to smoke. Sauté prepared meat until nicely browned, a minute or so on each side. Add beef stock, lower heat to medium and cook to desired doneness. Remove meat to platter and keep warm. To pan juices add the cognac and bring to full boil for one or two minutes then add lemon juice, chives and salt lightly. When thoroughly heated pour over steak and serve. Especially good with fluffy rice.

 

MACARONI AND CHEESE WITH VENISON

1 lb. Colby cheese, cubed

1 lb. Cheddar cheese, cubed

1 lb. Mozzarella cheese, cubed

1 1/2 cup milk

2 sticks butter

2 lb. box sm. elbow macaroni

Italian bread crumbs

1 lb. venison meat ground with ½ lb. ground beef

Season according to taste

 

1. Put first five ingredients in a medium sized saucepan. Cook on low heat until cheese has melted into thick sauce. 2. Cook macaroni al dente and drain. 3. Sauté meat in large skillet. 4. Mix cheese and macaroni together. Add meat and place in baking dish. 5. Sprinkle bread crumbs over entire top. 6. Bake at 350 degrees for approximately 40 minutes.

 

VERMONT VENISON TIPS WITH A RAGOUT OF MUSHROOMS

2.5 lbs. Vermont venison leg, cut into 1 oz. cubes

2 cup sliced ****aki mushrooms

2 cup sliced oyster mushrooms

2 cup quartered button mushrooms

1 cup whole Chantrell mushrooms

1 cup sliced leek, white & green

1 cup onion, sliced

4 tbsp. olive oil

2 tbsp. chopped garlic

4 tbsp. crushed tomatoes

2 tbsp. dried oregano

1 whole bay leaf

6 oz. Madeira wine

5 cup veal stock

Salt & black pepper to taste

4 tbsp. olive oil

 

Add first nine ingredients into a large saucepan. Cook on low heat about 15 minutes, then add bay leaf and oregano. Deglaze the pan with Madeira wine while stirring, then add veal stock and let simmer for 30 to 45 minutes. While simmering, trim and cube the venison on medium high heat in large sauté pan. Add olive oil and sear venison until browned on all sides. Add mushroom ragout and simmer for 5 minutes. Divide onto 6 or 8 dinner plates. Garnish with a small tomato rose and watercress. Serve with wild rice and seasonal local vegetables.

 

CURRIED VENISON

2 lb. boneless venison, cut into 1" cubes

2 tbsp. cooking oil

1 cup chopped, peeled apples

1 onion, peeled and chopped

2 tbsp. curry powder

2 1/2 cup water

2 tsp. (2 cubes)instant chicken bouillon granules

1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. dried oregano, crushed

Pepper to taste

 

In heavy sauce pan or Dutch oven, brown meat half at a time in hot oil. Remove meat. In the drippings, cook apple, onions, and curry powder until onion is just tender. Add browned meat, water, chicken bouillon, salt, paprika, oregano and pepper. Cover and simmer until meat is tender. Thicken for gravy. Serves 6-8.

 

DUTCHER'S VENISON GOULASH

1 1/2 lb. ground venison

1 lg. onion, chopped

1 lg. can tomatoes

1 lg. can tomato puree

1 clove garlic

1 tbsp. Italian seasoning

2 tbsp. onion soup mix

1/2 lb. uncooked pasta of your choice

 

Bring 4 quart pot of water to boil; add pasta. Cook 15 minutes; drain. In large pan, brown venison with onion and garlicup Add rest of items, let simmer for 30 minutes, add pasta and simmer 15 minutes. Substitute venison with ground turkey or ground chicken, all are very good.

 

SCHNITZEL USING MOOSE OR VENISON

Rump roast of moose or deer, partially thawed

1 tbsp. salt

2 tsp. onion powder

1 tsp. freshly ground pepper

1 1/2 cup cracker crumbs

2 or 3 well beaten eggs

1/2 cup milk

 

1. Using a well-sharpened kitchen knife, cut roast before it has completely thawed. This is indicated by the presence of ice crystals still in the meat. 2. Steaks should be approximately 1/4 inch in thickness. 3. Combine cracker crumbs and seasonings, and mound on a plate. 4. Dip steak in milk and then cover completely in crumbs. This steak is then placed in egg and once again rolled in crumb mixture. Repeat this process until all steaks have been coated. 5. Place off to the side until cooking begins. 6. Heat electric skillet to 375 degrees with about 1 1/2 tablespoons of oil in pan. 7. Carefully place steaks in pan and cook 8 minutes each side or until crumbs are dark golden in color.

 

VENISON GOURMET

Bacon fat

2 lb. venison chunks (approx. 1 oz. each)

2 onions, chopped

2 pieces of garlic

1 bay leaf

1/2 tsp. thyme

1/2 tsp. black peppercorns (ground)

2 tbsp. flour

1/2 cup tomato puree

2 cup red wine (preferably burgundy)

2 cup game stock (hot)

 

In stew pot brown off venison in 2 tablespoons fat. Get meat very brown and crusty. Then add onions and garlicup Let onion get soft, don't brown. Add spices and puree mix. Follow with flour and let mixture get pasty. Add wine and mix until smooth. Follow with hot stock. Stir. Cover pot. Place in 350 degree oven until meat gets tender. Skim fat. Season to taste. Serve with boiled potatoes, carrots, turnips.

 

VENISON ROAST WITH GLAZE

1 cup orange juice

1 tbsp. lemon juice

Generous pinch allspice

2 tbsp. butter

2 tbsp. orange juice

1/2 cup crabapple or currant jelly

 

Smear roast with salt pork, season with salt and pepper; sear at 450 degrees for 15 minutes. Reduce oven heat to 325 degrees and cook covered for 12 minutes per pound, basting frequently with a blend of orange juice, lemon juice and allspice. 20 minutes before roast is done, brush with the following gaze of butter, orange juice and jelly. May be served with glazed orange and lemon slices, wild rice and mushrooms.

 

VENISON PARMESAN

1 lb. venison round steak (1/2" thick)

1/8 tsp. pepper

1/2 tsp. salt

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1/2 tsp. oregano

1 can (8 oz.) tomato sauce

1/3 cup salad oil

3 tbsp. water

1 egg

1/8 tsp. Paprika

 

Cut meat into 4 serving pieces; pound until 1/4 inch thick. Stir together with bread crumbs, cheese, salt, pepper and paprika. Beat egg slightly. Dip meat into egg, then crumb mixture, coating both sides. Heat oil in large skillet. Brown meat on both sides. Reduce heat. Add water; cover and simmer 30-40 minutes or until meat is tender. (May add small amount of water if necessary.) Remove meat; keep warm. Pour tomato sauce and oregano in skillet and stir. Heat to boiling and pour over meat.

 

STUFFED SHOULDER OF VENISON

Have a butcher bone & cut a pocket in a shoulder of venison

2 tbsp. butter

2 sm. onions, diced

1/2 cup cooked mushrooms

1 tsp. rosemary

1 cup diced apple

Pinch of thyme

3 cup browned bread cubes

1/2 cup sherry wine

1 cup beef stock

1/4 lb. fat salt pork, cut in 1/2" cubes

2 cloves garlic, crushed

Olive oil

1 cup burgundy

 

Brown onions in melted butter. Add mushrooms, rosemary, apple, thyme and bread crumbs. Remove from stove and add sherry and beef stock. Melt down salt pork in skillet until you have cracklings left. Add cracklings to stuff. Add salt and pepper to stuffing to taste. Rub the inside of the shoulder with salt and pepper. Stuff the shoulder with above mixture. Sew up with butcher's twine. Rub outside with crushed garlic and olive oil. Let sit for 4 hours. Roast at 350 degrees for 1 1/2 hours. Baste with burgundy and 1/2 oil mixture. When meat is done, remove from pan. Add water to pan. Reduce liquid and serve with shoulder as a pan gravy.

 

SWEET AND SOUR VENISON RIBS

1 (11 oz.) can pineapple chunks

1/4 cup lemon juice

1/2 cup water

1/2 cup brown sugar

1/3 cup finely chopped green pepper

1/2 tsp. dry mustard

1 tbsp. cornstarch

2 tbsp. soy sauce

1/2 cup sliced onion

 

Brown venison ribs, cook thoroughly. Drain pineapple, combine juice with lemon juice and water. Stir in brown sugar, mustard and cornstarch; bring to a boil. Add soy sauce, onion, green pepper, to ribs and pineapple chunks. Simmer together for a few minutes, stirring constantly until vegetables are slightly tender but crisp. The sauce makes a delicious gravy.

 

ONION SMOTHERED VENISON STEAKS

4 venison steaks

Flour

Seasoning salt and pepper to taste

Shortening

1 pkg. dry onion soup mix

1 tbsp. Worcestershire sauce

 

Pound steaks. Combine flour with seasonings. Coat steaks with flour mixture. Brown steaks in shortening in skillet. Add dry onion soup mix, 1 1/2 cups water and Worcestershire. Simmer for 1 hour or until tender. Serve with rice.

 

HOT WINE SAUCE FOR VENISON OR OTHER WILD GAME

1 tbsp. butter

2/3 cup currant jelly

Juice of 1/2 lemon

1/2 cup water

1/2 cup port wine

3 cloves

1 tsp. salt

Pinch of cayenne

 

Simmer all ingredients except the wine for 5 minutes. Strain and add the port wine. Add 1/2 cup of the meat gravy. Serve hot.

 

VENISON STEAK MIRZOV

About 2 lbs. venison steak

About 1/2 cup flour

Paprika, about 1 1/2 tsp.

Salt to taste

Pepper to taste

1 1/2 tsp. rosemary

1 tbsp. butter & 1 tbsp. oil

1 tsp. beef bouillon or 1 bouillon cube

2/3 cup wine (red)

1 can cream of mushroom soup

4 oz. mushrooms (opt.)

Wild rice, white rice, noodles or mashed potatoes

 

Sprinkle steaks with flour or roll in flour and sprinkle lightly with paprika, salt and pepper. Brown in 1 tablespoon butter and 1 tablespoon oil in heavy frying pan (it must have a lid). When both sides are browned, sprinkle steaks with 1 1/2 teaspoons rosemary and add 2/3 cup red wine and 1 teaspoon instant beef bouillon (or 1 cube). Cover pan and simmer for 1 1/2 hours, checking periodically and replenishing liquid with water as needed. When steaks are tender, remove from pan and add 1 can of cream of mushroom soup and mushrooms. Stir drippings and soup until of desired consistency. 6 servings.

 

BLACKENED VENISON STEAK

Venison steak, 3/4" thick

Cajun seasoning, 1-2 oz. per steak

Melted butter

 

Dip venison steaks in melted butter. Pat Cajun seasoning on both sides of meat until it forms a layer. Place steak in a very hot cast iron skillet and fry until bottom side is black. Turn and repeat on other side.

 

BRANDIED VENISON

4 lbs. venison

Ground pepper

3 tbsp. butter

6 inch strip of orange rind 1 inch wide

1 can sm. white onions

1 can beef broth

1/2 cup brandy

6 carrots, cut into sticks

2 tbsp. Parsley

 

Season meat with pepper. Melt butter in pan, add meat turning to coat all sides with butter. Add beef broth and brandy. Add orange rind and onions over meat. Cover and cook over very low heat, with out stirring 2 1/2 hours or until tender. Add carrots pushing them down into liquid; cover and simmer for 30 minutes, or until tender. Just before serving remove meat and vegetables to serving dish. Stir parsley into liquid. Check seasoning and ladle over meat and vegetables. Garnish with orange slices. Oven temperature at 300 degrees.

 

VENISON BURGUNDY

4 slices bacon

2 lb. venison (cubed or strips)

2 cans condensed beef broth

3/4 cup red cooking wine (dry)

1 lg. clove garlic, minced

1/8 tsp. thyme

1/8 tsp. marjoram

1/2 lb. fresh mushrooms

4 sm. onions

1/2 cup water

1/4 cup flour

Cooked rice or noodles

 

Fry bacon until crisp; drain and crumble. Brown venison in bacon drippings. Pour off fat. Add bacon, soup, wine, garlic, thyme and marjoram. Place in large casserole dish, cover and bake 1 1/2 hours at 350 degrees. Remove from oven and add mushrooms and onions. Bake 1 hour longer. Blend water and flour until smooth. Slowly stir into sauce. Cook until thickened. Pour over rice or noodles. Serves 6-8.

 

VENISON TIPS

2 - 2 1/2 lbs. venison (cubed as beef stew)

 

Brown as you do beef stew (1 teaspoon oil). Add an onion sliced (ringed) and a pepper sliced. Simmer about 1 1/2 hours, keeping water to keep from sticking (going dry). Add a gravy mixture to it.

 

VENISON HERB ROAST

3-4 lb. venison roast

1 tbsp. salad oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup flour

2 tsp. marjoram leaves

1 tsp. thyme

2 tsp. rosemary leaves

1 clove garlic, crushed

1 cup apple juice

1 cup water

 

Dry meat well and cut several slits in it about 1/2-inch deep. Rub roast with oil. Sprinkle with salt and pepper. Combine flour, spices and garlicup Pat dry mixture on roast and stuff into slits. Insert meat thermometer making sure not to touch the bone. Pour apple juice and water into shallow pan. Set roast in liquid (no rack needed) and bake uncovered in a slow oven or 325 degrees for about 1 hour, or until flour mixture adheres to meat. Baste frequently with liquid in roaster. Finish baking, basting often, until meat thermometer reads 160 degrees for medium or 170 degrees for well done. This will take approximately another hour.

 

VENISON PAPRIKA

3 lbs. venison steak

1/3 cup butter

2 med. onions, diced

2 cloves garlic, minced

1 tsp. marjoram

1 cup dry sherry

2 tbsp. paprika

1 cup sour cream

1/2 cup flour

Salt and pepper

1 cup tomatoes, diced

 

Serve over hot buttered noodles or mashed potatoes. Cut steak into 1 inch cubes. Coat with the 1/2 cup flour, salt and pepper. Melt butter in large skillet and brown meat cubes. Remove meat. Combine in skillet; onions, garlic, marjoram, tomatoes, sherry and paprika. Cover and cook slowly for 15 minutes. Add meat, cover and cook slowly until meat is tender. 45 minutes to 1 hour. Stir in sour cream and serve.

 

VENISON CREOLE

Venison

1 egg, beaten

Italian bread crumbs

8 to 10 onions

Clear oil

Salt and pepper to taste

1 can mushroom soup

Fresh or canned mushrooms

 

Use lean part of venison, take out fat, nerves, and tough sinew. Pound meat with mallet. Dip in beaten egg. Roll in bread crumbs. Fry like chicken. Put in casserole. Fry onions in clear oils. Put over meat in casserole dish. Add salt and pepper. Cover with 1 can cream of mushroom soup. You may also add mushrooms, fresh or canned. Bake in oven at 350 degrees for 1 hour or until tender. Serve over rice.

 

STUFFED VENISON STEAK

1 venison (beef) round steak

1/8 tsp. pepper

1/2 tsp. salt

1/4 cup flour

FILLING:

3 cup bread crumbs

3/4 cup chopped celery

1/2 tsp. paprika

3/4 cup chopped onion

1/2 cup melted butter

1 sliced green pepper

 

Season steak, dip in flour; pound well on both sides. Mix filling well; place on steak. Roll up and tie steak. Bake at 325 degrees until tender. Slices of bacon placed over steak while roasting improves flavor.

 

VENISON SPEEDIES

2 to 3 lbs. venison

1 cup salad oil

1/3 cup vinegar

1/4 tsp. garlic salt

1 tsp. oregano

3/4 tsp. salt

1/4 tsp. pepper

1 lg. onion, chopped

Crushed red pepper to taste

 

SPEEDIE SAUCE:

1/3 cup sugar

3/4 cup ketchup

1 cup cooking oil

1/2 cup vinegar

1 tsp. salt

1 tsp. paprika

1 sm. onion, chopped

 

Cut meat into cubes and mix with other ingredients. Marinate for 2 to 5 days, stirring several times daily. Quick fry or grill (Kabobs). Serve over hot buttered rolls with the following dressing. Mix and refrigerate.

 

SCOTTISH MANOR ROAST VENISON

1 (4-8 lb.) ham of venison

2 tsp. salt

1 tsp. coarsely ground black pepper

1 cup red wine vinegar

1/2 cup oil

4 cloves garlic, crushed

1 tbsp. Dijon mustard

1 bay leaf

1-2 sprigs parsley

1 sm. onion, peeled & studded with 2 cloves

1 tsp. juniper berries

2-3 tbsp. Worcestershire sauce

1-2 sticks sweet butter

1 cup mushrooms, sliced

2 tbsp. Butter

 

Rub meat with salt and pepper. In large glass bowl mix together the vinegar, oil, garlic, mustard, bay leaf, parsley, onion and juniper berries. Add the meat. Cover and let marinate in the refrigerator 8-10 hours or overnight, turning occasionally. Drain the meat. Strain the marinade, add Worcestershire sauce and set aside. Preheat oven to 475-500 degrees. Melt butter. Place venison on a rack in a shallow roasting pan, roast in middle of oven for 30 minutes, basting liberally with the butter. Reduce heat to 325 degrees and roast 22-24 minutes per pound until done (140-150 degrees on meat thermometer) basting frequently with marinade. (Include first 30 minutes in total roasting time for weight of roast.) Do not overcook - meat should be pink.

 

VENISON A LA EMIL

1 1/2 lb. venison

1/2 tsp. salt

2 tbsp. vinegar

Water

Salt, pepper & Adolph's meat tenderizer

8-12 slices bacon

1-2 med. onions, diced

4 oz. can mushrooms (stems & pieces) or 1/2 cup fresh mushrooms, sliced

1/3 cup cream sherry

2 tbsp. Flour

 

Soak venison in water with 1/2 teaspoon salt and 2 tablespoons vinegar for 1 hour. Change water once. Cut venison in 1/2 to 1/4 inch thick pieces. Sprinkle with salt, pepper and meat tenderizer. Set aside. Sauté bacon until crisp. Drain on paper towels. Sauté onions in bacon fat until tender. Drain onions and set aside. Brown venison in bacon fat over medium heat for 10-15 minutes.

 

VENISON FAJITAS

Deer steaks, trimmed & filleted

Meat tenderizer

Viva Italian Dressing

1 stick margarine, melted

2 tbsp. lemon juice

1 tsp. mustard

Dash of Worcestershire sauce

Garlic powder to taste

Salt & pepper

 

Marinate deer steaks in Viva Italian Dressing and meat tenderizer overnight in refrigerator. Combine melted margarine, lemon juice, mustard and Worcestershire sauce. Brush on both sides of steaks. Sprinkle with salt, pepper and garlic powder to taste. Grill on barbecue over hot coals. Do not overcook. Remove from fire. Slice in thin strips and serve with fajita fixings.

 

VENISON SPAGHETTI

1 lb. ground venison

1/4 cup olive oil

2 tbsp. minced parsley

1 cup chopped onions

2 cloves garlic, minced

Salt and pepper

2 (8 oz.) cans tomato puree

2 (6 oz.) cans tomato paste

2 tbsp. Worcestershire sauce

1 (8 oz.) box spaghetti, cooked

Parmesan cheese

 

Brown venison in hot oil, add parsley, onions and garlicup Cook until tender; add remaining ingredients except spaghetti and cheese. Simmer over low heat for 2 hours. Serve over spaghetti with cheese.

 

VENISON WITH RED WINE

2 lbs. of venison, boned

4 oz. bacon, cut into 1/2 inch strips

Salt to taste

3/4 cup sliced vegetables (parsnip, celery root, carrot)

1 med. onion, chopped

5 tbsp. butter

2 cup water

4 peppercorns

2 allspice

1/2 bay leaf

Strip of lemon peel

1 tbsp. flour

1/2 tsp. sugar

Lemon juice to taste

1/4 cup red wine

 

Lard meat with bacon and sprinkle with salt. Fry vegetables and onion in butter, add meat, and brown on all sides. Pour in 1 cup of water, add spices and lemon peel; simmer until tender (about 1 hour). Remove meat from pot. Mix flour with remaining cup of water, add to drippings, and simmer for 5 minutes. Add sugar, lemon juice, and wine. Rub through a sieve. Serves 4 to 6.

 

VENISON MOZZARELLA

1-2 lb. venison steaks

Flour

Salt & pepper

Mushrooms

1 green pepper

1 med. onion

1 (16 oz.) can stewed tomatoes

1/2 tsp. basil or parsley

6 oz. Mozzarella cheese

 

Coat meat with flour, salt and pepper mixture. Brown meat in skillet and butter. Place meat in baking dish, add sliced mushrooms, sliced green peppers, chopped onions, stewed tomatoes and basil or parsley. Cover with slices of Mozzarella. Bake at 350 degrees for 1 hour.

 

VENISON AND TOMATOES

3 slices bacon, chopped

3/4 lb. ground venison

1/2 cup chopped onion

1 tsp. chili powder

3/4 tsp. salt

1/2 tsp. paprika

1/4 tsp. red pepper or black

1 (16 oz.) can stewed tomatoes, undrained

Hot cooked rice

 

Fry chopped bacon in large skillet until crisp; add ground venison, chopped onion, chili powder, salt, paprika and pepper to bacon and drippings in skillet. Cook mixture over medium heat until meat is browned, stirring to crumble. Add tomatoes to skillet; cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 3 to 4 servings.

 

VENISON CHEFLEUR

2 tsp. butter

1 clove garlic

1 1/2 lbs. venison steak, cubed

1/4 cup soy sauce

1 1/2 cup beef broth

1/2 tsp. sugar

1 green pepper (sliced thin)

1 head cauliflower

2 tsp. cornstarch dissolved in cold water

1 cup scallions, chopped

 

Melt butter in large skillet. Add garlic, steaks and brown. Add soy sauce, broth, sugar and green pepper. Simmer 1 hour covered. Add cauliflower simmer 15 minutes more. Stir in cornstarch and scallions. Cover and remove from heat and serve over rice.

 

VENISON GRAZIADEI

1 (6 to 10 lb.) venison leg

2 bottles beer

1 cup olive oil

1/2 cup lemon juice

1 tbsp. sugar

1/2 tbsp. salt

1 tbsp. chopped garlic

6 cloves

1 tbsp. rosemary

Mixing bowl

Wire whisk

Large pan

 

In mixing bowl add all ingredients except venison leg. Whisk together. Trim venison leg, place in pan pour marinade over leg. Marinate 2 day turning every 4 hours. Roast at 300 degrees allow 25 minutes to the pound. Remove at interval temperature of 155 degrees for medium rare.

 

SPICY BRAISED VENISON

3 - 3 1/2 lb. venison roast

2 onions, sliced

12 peppercorns

6 cloves

2 bay leaves

2 tsp. salt

1 1/2 cup red wine vinegar

1 cup boiling water

2 tbsp. shortening

1/2 cup cold water

1/4 cup flour

2 tsp. Sugar

 

Place first 8 ingredients in a glass baking dish. Cover with plastic wrap. Refrigerate 3 days, turning meat. Drain meat, reserving mixture. Heat shortening, brown meat. Add mixture, cover and simmer 3 to 3 1/2 hours. Make a mixture of remaining 3 ingredients. Add to meat to make a gravy.

 

VENISON FINNISH PASTIES

CRUST:

3 cup flour

1 tsp. salt

1 cup lard

1 cup cold water

1 tsp. Vinegar

 

FILLING:

3 cup potatoes, diced

1 cup carrots, diced

1 cup rutabaga, diced

1/3 cup onion, diced

5 tsp. finely grated kidney beef suet

1 1/4 lbs. ground venison (can use part pork sausage)

Salt & pepper to taste

 

Cut together flour, salt and lard in mixing bowl. Blend vinegar and water and mix together. Chill dough while mixing filling. Combine filling ingredients; mix well. Roll out pie crust into 6 or 7 (6") rounds. Place approximately 3/4 cup filling on one half of crust. Fold over and pinch edges together. Repeat with other pasties. Make steam vents with fork. Bake at 375 degrees for 15 minutes, reduce heat to 350 degrees and bake 45 to 60 minutes.

 

VENISON WITH SOUR CREAM

2 lb. venison

1/4 cup oil

1 cup diced celery

1/2 cup minced onion

1 bay leaf

4 tbsp. butter

1 clove garlic

1 cup diced carrots

2 cup water

1 tsp. salt

4 tbsp. flour

1 cup sour cream

 

Cut venison in pieces and heat oil in heavy skillet. Add meat and garlic; brown on all sides and arrange in dish. Sauté vegetables in oil and cook for 2 minutes. Add salt, pepper, and water; pour over meat. Bake in 350 degree oven 1 to 1 1/2 hours or until meat is tender. Melt butter in skillet and stir in flour. Add water that meat was cooked in. Stir until thickened. Add sour cream; season to taste. Pour over meat and vegetables. Serve with buttered noodles.

 

VENISON KABOBS

BARBECUE SAUCE FOR KABOBS:

1. Cut venison (or beef) into 1 inch cubes. Sprinkle with unseasoned meat tenderizer and let set for 30 minutes to 1 hour. 2. Cut desired amount of sweet pepper and onion into 1 inch chunks and thread onto bamboo skewers with venison cubes. 3. Grill until almost done (about 10 to 15 minutes). 4. Brush with barbecue sauce (recipe below) and return to grill. Turn and baste frequently until the kabobs are well glazed. (This makes enough sauce for about 6 pounds of meat. It stores well in the refrigerator.) 1/4 cup vegetable oil 1 1/2 cup Pace picante sauce 1/4 cup brown sugar 1/2 tsp. garlic powder 2 cup ketchup 4 tsp. lemon or lime juice 2 tsp. ground cumin Mix the above ingredients in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, about 20 minutes or until the onions are tender, stirring frequently.

 

VENISON LASAGNA

1 1/2 lbs. ground venison

1 pkg. lasagna noodles

1 tbsp. oil

1 lg. container Ricotta cheese

2 eggs

1 cup Mozzarella cheese, shredded

1 cup grated Parmesan cheese

Parsley flakes, oregano, and garlic powder

2 jars spaghetti sauce

 

Brown venison; drain. Bottom of large 9 x 13 inch dish, place cooked noodles. Pour some sauce in bottom to coat pan. Place noodles (1 layer). In bowl, combine cheeses, spices, and eggs. Mix well. Spread 1/3 of cheese mixture. Top with 1/3 meat mixture. Top with sauce. Finish layering with rest of ingredients. Sauce on top. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 45 minutes.

 

VENISON LIVER SUPREME

1 sliced liver

2 cup sliced onions

 

Flour enough to cover all the liver. Melt a stick of oleo in large skillet. Brown liver real well. Add a little water. Sprinkle 2 or 3 tablespoons sugar over liver and salt to taste. Add sliced onions and steam for a few minutes until onions are soft and moisture is nearly all gone from skillet.

 

MUSTARD FRIED VENISON

1 venison loin

Mustard

Coke

Flour

Salt and pepper

 

Use cubed steak or fillet loin, slicing strips about 3/4 inches thick. Marinate at least 2 hours at room temperature in 3 parts mustard to 1 part Coke. Remove venison from marinade piece by piece and drop into flour seasoned with salt and pepper. Flour well, fry in hot oil until brown and done.

 

Herbed Venison and Mushrooms

 

3 Tbsp. Butter

1 pound Mushrooms, Raw, Sliced

3 Onions, Raw, Finely Chopped

1/3 Cup Flour, All-Purpose

2 Tsp Salt

1/4 Tsp Paprika

3/4 Tsp. Pepper, Black, fresh ground

2 pounds venison steaks, 1/4 inch thick

1/3 cup Butter

2 cloves garlic, Raw, Crushed

Pinch Rosemary Leaves

1 1/3 cups beef stock

 

Melt butter in skillet; add mushrooms & onions & sauté until tender. Place mushrooms and onions in shallow, 2-quart casserole and set aside. Combine flour, salt, paprika, and pepper; dredge venison in flour mixture. Melt butter in skillet, add venison, and brown well. Place venison over onions and mushrooms in casserole. Top with garlic and rosemary. Pour beef stock over top. Loosen browned particles from skillet and add to casserole. Cover and bake 350 degrees Fahrenheit for 45 minutes. Serve sauce in gravy boat.

 

Deer Pot Roast

 

Use any kind of roast cut that you want. Sear meat on all sides in hot oil till browned. Put in Heavy Roasting Pan that can be covered (I've found that a cast iron dutch oven wks/best) Put in 1 envelope Lipton Onion/Mushroom soup mix, and 1 can of Cream of Mushroom soup. Cover with water and cook in 375" oven till meat is almost falling apart. Add Vegetables of your choice, potatoes, carrots, onions, celery, and whole mushrooms. I have also used turnips and cabbage with good results. Cook another 1-2hrs till meat is fork tender and veggies are done.

 

Deer Pot Pie

1 pound of deer steak, cubed

1 can corn

1 can of peas

1 medium onion

1 packet of brown gravy mix

graded cheese, what ever you like

salt, pepper

self rising flour,

butter milk

oil

 

In a cooking pot brown the deer meat in some oil, then add water to cover the meat. Cook until meat is tender, you may have to add more water to get it done. Cut up the onion and add it to the meat, then add corn, carrots, peas, or what ever other veggies you like. Now add the gravy mix to the other ingredients and mix well. Let mix simmer while you make the crust. In a large bowl mix up some biscuit dough using self-rising flour, buttermilk, oil, and salt. Roll out the dough on a sheet of wax paper; roll out until it is about 1/4 inch thick. Dough should be dry, and not stick to your fingers. Make the dough a few inches larger than your baking dish, spray the baking dish with some Pam cooking spray, and flour the bottom. Lay your dough in the bottom of the pan, make sure it comes to the top all the way around the dish. Pour your deer-veggie mix in on top of dough and spread out evenly. Put your graded cheese over top of the filling, use as much as you like. I like cheese so I use a lot. Make another batch of dough to use for the crust. Make it the same as the first, and put it on top of the filling. Poke some holes in the top with a fork, and spray the top with Pam or butter, and bake in the oven at 350 until the top is golden brown. Let it cool for about 15 min, and eat up.

 

Grilled Tenderloin/Backstrap

Start with inside loins or about an eight-inch piece of back strap...

Marinate

2 Tbsp soy sauce

1 Tbsp ketchup

1 Tbsp Olive oil

1 1/2 tsp crushed or powdered garlic

1/2 tsp pepper...I like a little more

1 1/2 tsp oregano

 

Blend together and marinate loins for about 24 hours...grill on low heat until done...I like it a little pink in the middle...don't over cook

 

The Ultimate Chili Experience

2 lbs. finely diced venison or sirloin

1 (8 oz) can tomato sauce...(rtread uses 2 cans)

1/2 cup chili powder

2 cups diced onion

2 cloves garlic, minced

1/2 - 1 tsp cumin (also called "comino")

1 tsp oregano

2 tsp paprika

Salt to taste

Red Pepper to taste

2 TBLSP Masa Flour

 

Sear 2 lbs venison or sirloin. Add tomato sauce and water. (rtread says he throws in a can of Ro-tel tomatoes too). Stir in all ingredients except the red pepper and masa flour. You can guess what to do next. Cover skillet or saucepan and simmer for 30 minutes. Stir occasionally, taste often! Stir masa flour into 1/4 cup warm water to make a thick, flowable mixture. Add masa mixture and simmer another 20 minutes. (Masa mixture will "tighten" the flavor!)

 

Deer Chili

2 lb ground meat

2 table spoons shortening

11/2 tea spoons salt

4 table spoons chili powder

2 16oz tomato sauce

2 cup water

1 table spoon sugar

11/2 cups chopped onions

3 table spoons flour

 

Cook meat in shortening until meat changes color, not brown. Add water and rest of mixture. Let cook for 11/2 hours over low fire.

 

Venison Stew

2 to 3 lbs. venison cut up for stew

2 packages Beef Stew Seasoning (McCormick or other

brand)

1 cup Marsala Cooking Wine

4 to 6 carrots

4 stalks celery

2 small onions or 1 big un

1 to 2 bell peppers

4 to 6 potatoes

1 can stewed tomatoes

1 can cream style corn

water

 

Brown the meat in oil. While browning, mix seasoning, cooking wine, & water...simmer. When meat is browned (slightly), drain & add to pot with simmering stuff. Cut up the carrots & add them. Cut up the celery, onions, bell peppers & add them. Add the stewed tomatoes & cream style corn Cut up potatoes & add them. (It's important to add the veggies in this

order...when the potatoes are just right, the stew is done!)

 

Venison Stew (Beef Gravy)

1-2 lb venison

1 envelope beef stew mix

Salt

Pepper

Garlic powder

Quartered potatoes

Carrots (sliced 1 inch thick)

Sliced onion

 

Mix pack of stew mix with 1 cup water in crock pot, stir, heat on high, add all other ingredients, turn heat to low and cook 5-6 hours until meat falls apart.

 

Jerky

Marinate approx. 10 lbs of venison or beef (I use round steak) strips overnight in a pan with the

following ingredients:

(approx. 10 lbs. meat)

2 Bottles Dale's Seasoning {If you can't find Dale's at the grocery, try http://www.dalesseasoning.com/ }

2 bottles liquid smoke {I use mesquite}

1/2 cup (or more) course ground Malabar Black Pepper

 

I use dehydrator with 8 trays for recommended time.

This stuff will make you slap yo' Momma....

 

Deer Jerky

3-5 lbs meat cut in thin strips

1/2c worstershire sauce

1/2c soy sauce (mee-Tu brand is the best, I buy this by the case from Allied Old English 1-732-636-2060)

2 tsp seasoning salt

2tsp accent

3/4 black pepper

3/4 tsp garlic powder

2 tsp onion powder

2 tsp dried hot peppers

 

mix over meat soak for 8-10 hours overnight is best

put in dehydrator or oven on a screened rack bake at 150 until it is at your taste of crispyness

 

Jerky

3/4 Cup of Worchestire Sauce

1 Cup Yoshidas Steak Seasoning Sauce..(Only place I can find it at is Sam’s Club)

1 Tablespoon Montreal Steak Seasoning Spice

1/2 Tablespoon Salt

1/2 Tablespoon Garlic Salt...

Marinate it only 30 min. to an hour and through it in.

Don't overdo the Worchestire Sauce...It will make your jerky real salty if you do. Wor. Sauce has a lot of salt inside.

 

Venison Jerky

2 ½ -3 ½ lb. Venison Roast (Trimmed and cut into strips)

¾ cup Worcestershire Sauce

¾ cup Soy Sauce or Teriyaki

½ cup Brown Sugar

¼ cup White Wine

¼ cup Honey

3 Medium Cloves Fresh Garlic

2 tbsp. Chili Garlic Sauce

2 tsp. Ground Black Pepper

2 tsp. Liquid Smoke

1 tsp. Crushed Red Pepper

1 tsp. Onion Powder

1 tsp. Cayenne (Red) Pepper

Combine all ingredients and marinate overnight. Dry in Dehydrator or oven on low temperature until dry. Sprinkle Coarse Ground Black Pepper just prior to drying. (I prefer using Soy over Teriyaki sauce; it just seems to be better)

Deer Jerky

3lbs of lean venison

1 to 2 teaspoons of pepper

1 tablespoon salt

1/3 cup Worcestershire sauce

1 teaspoon onion powder

¼ cup Soy sauce

1 teaspoon Garlic powder

1 tablespoon prepared mustard

 

Cut venison into ½” to ¼” thick strips mix all other ingredients together and pour over meat. Marinate overnight then remove from marinade and dry with paper towel. Dry in oven until dry at 200 degrees about 12 hours. Or place in dehydrator for about 12 to 14 hours depending on thickness of meat.

Jerky, Venison

1 cup soy sauce

1 cup Worcestershire

4 tsp accent

4 tsp salt (canning salt)

1 1/2 tsp garlic powder

4 tsp onion powder (too expensive)

1 1/2 tsp black pepper

4 tsp Tabasco sauce

1/3 bottle liquid smoke

Shaker of cayenne pepper

 

Mix ingredients to make brine.

 

Trim fat off meat. Slice meat about 1/4 inch thick.

Make enough brine to cover the meat. Place sliced meat in the brine, place in the refrigerator for at least 8 hours (turning once or twice). Three days is better. Remove meat and do not rinse. Lay on paper towels, shake cayenne pepper on top of meat. Put in dehydrator until done: (about 6 hours) shuffle trays after about 2-3 hours. Check outside pieces for being done and move inside pieces to outside of tray.(onion powder is expensive so i use about 1 tsp instead

 

The Best Venison Jerky

1/2 Venison Ham, well trimmed

1/3 Cup Sugar

1/3 Cup Non-Iodized Salt

2 Cups Soy Sauce

1 Cup Water

11/2 Cup Apple Juice Concentrate (1 12oz can)

1/2 tsp. Garlic Salt

1/2 tsp. Onion Salt

1 T. Coarse Ground Pepper

l tsp. Liquid Smoke

 

Slice meat with the grain into 1/4-to 1/2-inch slices. Reserve pepper except for 1/2 tsp., which will be used immediately in combining ingredients. Except for meat, combine all ingredients including the 1/2 tsp. pepper, in a large glass or plastic container.

Mix well. Add meat to mixture and let stand for 8-10 hrs in the frig. After meat has marinated, remove from container to dry. Spread paper towels over newspapers and lay meat slices on them. Use remaining pepper to season to your taste. (You can also sprinkle a small amount of cayenne pepper on the meat if you want it hot). Next, being careful not to lose too much pepper, lay meat on oven grates (or put in a dehydrator). Allow meat to dry at 150 degrees for 4-8 hrs, checking every 2 hrs to determine if the drying process is done. If using a dehydrator, move trays from bottom to top every couple hours. Keep refrigerated unless jerky is very dry (I take mine off when it is still chewy. "Happy Eating"

Canned Venison

You will need a good pressure Canner,

Pint or Quart Size Canning Jars (personal preference) I always use the Quarts.

New Lids and Rings for the jars.

DO NOT USE MAYO JARS, THEY ARE GOOD FOR TOMATOES AND PICKLES ONLY !! (They will break.)

Make sure that the jars have no nicks or cracks around the rims.

 

If you do this you are probably processing your own deer. So what you aren’t going to use for roasts, steaks, etc. Cube as you do for stew meat.

Pack into sterilized jars to about 1 inch from the top, pack pretty tightly.

Put1/4 tsp.salt per pint / 1/2 to 1 tsp.salt per quart. Do not add any liquid.

I sometimes put a clove or two of garlic in, just depend on my mood at the time.

Process at 10 lbs. pressure for 70-75 minutes.

Above 2000 ft. use 15 lbs. pressure.

Follow the directions of your canner for bringing it up to pressure, cooling etc.

If you haven't tried it I'll guarantee you will like it.

 

Venison Marinade

3 Tbs minced yellow onion

1 1/2 Tbs soy sauce

2 Tbs olive oil

1/2 to 1 tsp thyme(If you have access to fresh its much better)

big pinch pepper or drops of Tabasco

juice of 1/2 lemon or lime.

 

Score steaks on both sides place in lg. freezer bag with marinade and put in frig for 12-24 hrs.

Grill, Broil, or pan fry to desired doneness.

[tiercel]

Havn't you finnished yet.

[new to the flock]

Let me know if you can't fine something you like as I have a few more that I can put up..........

[rabbit hunter]

Thanks NTTF, I dont think I have enough Venison to try them all

[rabbit hunter]

I think this topic should be 'pinned' to the top of the board. Coz theres a hell of a lot of recipies here and theres plenty of people that like venison. Only a suggestion......

[Elma Fud]

Thanks NTTF

 

 

Got a sausage maker for crimbo.

 

Will experiment with some of your recipes

 

Happy New Year

[Hammergun]

NTTF:

 

What does the abbreviation "c." stand for in your ingredients? Is it for Centilitre, or how much is it?

[new to the flock]

HG

had to go back through and have a look. The c would stand for cup.

[youngshot]

i fink NTTF's fingers are a bit sore after typeing all dat!! mmmm im hungry, any one fancy venison?? lmao

 

Young Shot

[Keith]

Smoked venison and asparagus:

 

 

250 g of thinly sliced smoked vensison

 

Fresh asparagus lightly boiled

 

Sour cream

 

paprika

 

 

Lightly boiled the aspsragus and then wrap 2 spears with a slice of the vension, pour on a dollop of sour cream and shake am little paprika on top.

 

Repeat until you've used up all your aspaeragus and venison

 

 

Great starter with toasted ciabatta and a good meaty red wine.

 

K

[Bazooka Joe]

NTTF, I'd have to wipe the population of deer out down ours to try all them, copied & pasted,

 

Cheers,

 

BJ.

[McKenzo]

Not my recipe, this was poached from Antonio Carluccio when he appeared on Saturday kitchen (my bird makes me watch it alright!). A little extravagant with the morels I know but you can even buy them on ebay these days and they're worth every penny if you value a good scran! I couldn't find fresh porcini mushrooms myself so I substituted them with chestnut mushrooms and made a creamy wholegrain mustard mash to go with the venison. Enjoy!

 

 

Ingredients

For the venison

500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions

5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 carrot, finely chopped

1 onion, finely chopped

salt and freshly ground black pepper

For the sauce

100g/3½oz unsalted butter

2 small onions, very finely sliced

40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)

150g/5oz fresh porcini mushrooms, thickly sliced

2 tbsp balsamic vinegar (aged for 10-15 years)

4 tbsp dry sherry

6 tbsp double cream

salt and freshly ground black pepper

 

 

Method

1. For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

2. For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

3. Add the morels and cook for 10 minutes.

4. Add the porcini and fry for a further 3-5 minutes.

5. Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

6. To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

7. Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.

9. To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks.

[amateur]

Our younger daughter bought me a tagine ( a Moroccan clay cooking pot) last year.

 

Usually I cook a lamb 1/2 shoulder in it, but having some stewing venison handy, I tried that today.

 

Here's how.

 

Peel and chop a couple of sweet potatoes and lay in the base of the tagine.

Lay a sliced onion, a couple of chopped carrots, a piece of chopped ginger-root, a couple of crushed garlic cloves and a stick of chopped celery on top of the potato.

Cut the venison into large chunks, dredge it in a dessert spoon of Moroccan spice (available from Sainsburys, Waitrose, Morrisons etc) and lay it on top of the veg.

Sloosh a good glug of olive oil over it all, add a tin of chopped tomatoes (or if you've got some over-ripe fresh ones, even better)

Tuck a few dried apricots and prunes in around the meat and add some herbes de provence and olives if you want.

 

Put the lid on the tagine and stick it in a cold oven - switching it on to 150 degrees C and go out shooting for 2-3 hours.

 

When you return the house will smell spicely fragrant, and the venison will be meltingly tender (if it isn't, add a little warm water to the tagine and leave it cooking for another hour or so).

 

If you want to be really authentic you can add a chopped preserved lemon to the recipe (I don't like them).

 

It's a one-dish meal - so all I added to it was a little chopped fresh coriander and parsley and took it to the table to serve.

 

If you omit the sweet potato you can serve this with cous-cous or rice - but then you've got the faff of cooking that as well