Vensions Recipes

[Bunnyseeker]

Sweet Venison Burgers ~

1lb ground venison
1/2 to 1 cup Smucker's Simply 100% Fruit (Peach)
1 tsp Mrs. Dash
1 tsp No Salt or salt substitute
1 tsp chili powder
1 small onion (chopped)

Mix burger, onion and all dry ingredients together in a bowl. Add 1/2 cup of fruit and fold into burger mixture. For a sweeter taste add 1 cup instead of 1/2 cup. Form into 1/4 lb patties and grill as normal, (moister burgers if grilled on a George Foreman Grill).
Here is a recipe I created while attempting to improve the flavor of my deer burger after my wife and doctor restricted my seasonings, salt and sodium intake following the discovery and treatment of blockage of arteries to my heart. Desperate to create some hint of flavor, here is what I come up with and believe me it is great. This is also ideal for those such as myself who are restricted to a low or no sodium/salt diet. For those who are not bound by these restrictions then just use your regular seasonings.




Venison Salami
5 pounds lean ground venison
4 tablespoons Morton's Tender Quick Salt
4 teaspoons black pepper
2 1/2 teaspoons whole mustard seed
3 teapooons Hickory Smoke Salt or liquid smoke
1 tablespoon brown sugar
1 teaspoon garlic powder
3 tablespoons minced onion
1 1/2 tablespoons parsley flakes
1/2 teaspoon ground allspice

Mix spices well in a large bowl. Add meat and knead well. Pour into large plastic bag and refrigerate. Knead once a day for three more days. On the fourth day knead again and shape into sausage type rolls. Place on a rack in a broiler pan. Bake at 180 degrees in a conventional oven for 8 hours, turning rolls every two hours. It forms it's own casing and can be frozen.



Spicy Stuffed Venison Backstrap
Venison backstrap or tenderloin cut into thin (1/4" max) slices is best.
1 backstrap (trimmed)
1 cup buttermilk
1 tbls. cajun type seasoning
1 tbls garlic chopped


Put backstrap in a glass or plastic marinating dish. Cut a slit lengthwise about 3/4 the length of backstrap being careful not to cut thru the ends or the bottom of the meat. (make a canoe) Mix buttermilk, seasoning, and garlic together in a small bowl. Pour evenly over venison, cover and refrigerate overnight. Remove and Discard marinade, leave remaining marinade on meat.
1/2 lb. andouille or polish kielbasa
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tbl chopped garlic
3/4 cup bread crumbs
1 tbl olive oil
salt and pepper


Take sausage and grind in a food processer. (If you don't have one use ground pork sausage, hot or sage flavor works well) In a skillet, saute onions, bell pepper, celery in the olive oil. Salt and pepper to taste. Add garlic. Add sausage and cook until thoroughly browned. Remove from heat and cool. In a bowl pour sausage mixture. Add the bread crumbs, mix thoroughly until moist stuffing is formed. If to dry, add a little red wine or chicken stock to moisten.

Take backstrap and reseason with your favorite seasoning. Fill the crevice you cut, with the sausage stuffing mixture, fill it full.

To cook on the grill: Make a hot fire on one side for indirect cooking. Cook of the heat, with the lid on, for about 10 minutes, depending on the size of the backstrap, this will be medium rare to medium. Do not overcook!

To cook in the oven: Preheat to 300 Degrees. Cook in a roasting pan about 25-28 minutes for medium rare to medium. At the end you can carefully broil to brown stuffing, if not brown enough for you. Do not overcook!




Blackened Venison Steak Sandwich
Venison backstrap or tenderloin cut into thin (1/4" max) slices is best.
RUB:
2 tbs black pepper
1/2 tbs cayenne
1 tbs Kosher (or other large granuled) salt
1 tsp mustard powder
1 tbs oregano


OTHER:
1/2 onion, very finely chopped
2 garlic cloves, very finely chopped


Marinate in red wine or milk to saturate with moisture (24 hrs. max). Mix RUB ingredients and spread on shallow plate or wax paper. Lay each slice of venison in the rub mixture, first one side then the other, so that both sides are coated with the rub. Using a paper towel or napkin coat a medium or large iron skillet with olive oil. Add remaining RUB mixture, chopped ONIONS and GARLIC to skillet. Set skillet on MED-HI heat until onions begin to soften. Add VENISON to skillet, cooking no more than a minute (more or less) per side. Be careful because it's very easy to overcook.
Remove immediately from heat and serve on sandwich rolls with mayonnaise, tomatoes, lettuce, etc




Venison Teriyaki
2lbs venison loin (backstrap)
2 cups of sugar

2/3 cup of beef broth

1 chopped onion

1 chopped bell pepper

2 chopped tomatoes

1 cup of teriyaki sauce

Thaw meat in salt water. Slice the loin (lengthwise just like jerky strips) into pieces about 6" long and 1/4" thick. Boil for 7-10 minutes in large boiler. Drain water then place meat, sugar, broth, pepper, onion, tomatoes, and sauce together in crock pot. Simmer on low for 12 to 16 hours. Serve the venison with rice or potatoes, cornbread and mixed veggies. Use the simmering sauce for gravy.



Spicy Venison Jerky
5 oz hot sauce
1/4 cup brown sugar

1 teaspoon ground pepper

1/2 cup worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon crushed red pepper

salt

Lay your meat out on aluminum foil and on dash it with salt. Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in.Doing this will make the finished product more tender. Next mix all of your stuff in a bowl. Take your meat and and let it marinade for a least 4 hours(works better if done overnight). Cover the bowl with an air tight lid and put in the refrigerator. Put in the dehydrator for 24 hours.
Enjoy your Jerky.

Works good on any type of game meat.



Mustard Fried Venison
Venison - any part, ham, steak, roast, tenderlion, etc
Allegro Game Tame or Dale's Seasoning

French's Mustard

Corn Meal (not the rising kind)

Take any part of the deer meat and cut into cubes approx. 1"X1" or slightly larger.
Marinate venison cubes in either Allegro or Dale's seasoning anywhere from 18 - 24 hours. Remove from marinage and then put in container with French's Mustard (apply liberally) and marinate for another 8 - 12 hours.

Take cubes and place in Zip-Loc bag with corn meal and shake, coating cubes thourghly with the corn meal.

Heat oil in a deep fryer or any frying set-up. Place approx. 15 - 20 venison cubes in at a time for 2 1/2 minutes. Remove and set on napkins to drain.

Eat, Enjoy and losen your belt.

Also excellent with duck, goose, elk and other game...



Deer Ham
1 whole deer ham
1-2 pounds sausage (I like the HOT Cajun kind)

1 pound bacon (the cheaper and fatter the better)

Black pepper

Ground sage

First bone the ham leaving the whole ham in tact. If you start on the medial (inside) of the ham and make your primary incision along the Femur (thigh bone) and then carefully cut around the pelvis you'll end up with a totally boneless ham with a "T" shaped cavity where the bones used to be.
Pack the cavity with sausage. You can use links, but I like bulk sausage better. Then tie the ham up, folding in all the flaps with COTTON string. Do use synthetics unless you want a melted plastic mess.

Rub the outside of the ham down well with sage and plenty of black pepper. Take the bacon and attach it to the lateral side (outside) of the ham with toothpicks.

Build a hot fire in your water smoker and place the ham in it overnight. Also cooks well in a Holland grill for about 4-5 hours (until inside temp is 140-145 degrees) as long as you add Hickory chips. Will cook in the oven at 375-400 degrees in 4-5 hours but doesn't taste as good.

If you have a large enough ham try adding 4-5 boneless chicken breasts to the sausage stuffing. Makes a very interesting presentation when sliced across (3 different colors of meat in each slice)



Hatchie Bottom Pot Roast
4 Bay Leaves
2 Qts. Fresh mushrooms (white)

1/4 Cup Oil (preferably Canola)

2 Bunches Green Onions

4 Stalks of Celery

3 Packets French's Beef Stew Seasoning Mix

1/8 Cup Coarse Ground Black Pepper

5 Tsp. Butter or Margerine

5 lb. Venison

Water

Slice up the mushrooms and onions using only 1/2 of the onion stalks. Chop up the celery. Add the butter, mushrooms, celery, and onions to a small frying pan and saute until golden brown. Set aside. Dissolve the French's seasoning in about 3 cups of water and pour into a dutch oven large enough to accomodate the ingredents. Now add the meat, oil, bay leaves, black pepper, and sauted vegetables to the mix. Add enough water to cover the venison about 2/3. (DO NOT ADD SALT.) Cover pot and place in oven on bake at 250 degrees for 8-10 Hrs. "SO GOOD YOU'LL WANT TO SLAP YOUR MOMMA"


Tannersville Deer Roast
2 lb Deer roast
1 1/2 cups water

2 beef boullion cubes

1/2 tsp diced garlic

approx. 1 1/2 tbs horseradish

1 tbs all purpose flour

1/4 cup water

Preheat oven to 325. Sear deer meat in dutch oven on top of stove. Add garlic around the sides of the meat, brown garlic for a minute, careful not to burn. Add enough water to bring level half way up the deer meat, add boullion cubes (one on each side.) Place horseradish in smooth layer over the deer meat. Cover and put in oven for about 2 1/2 hrs. Meat should flake easily when done. When meat is done remove to covered serving dish and place in warm oven. Place dutch oven with drippings on burner turned to medium. Mix flour and 1/4 cup water and mix thoroughly with drippings. Allow to simmer and thicken. Serve immediately. Best served with mashed potatoes. Vegetables of choice.


Deer Burgers
Ground venison
Bacon slices

Worcestershire sauce

Your favorite seasonings

Tooth picks

BBQ Grill

Make your burger patties . I like to make mine pretty BIG . Wrap with bacon using 3 toothpicks per burger to hold the bacon . Place on cookie sheet and douse with Worcestershire sauce and place in fridge over night . Douse again before putting on grill and add seasonings . Serve with baked potato and salad. Satisfaction Guaranteed.


Grilled Venison Loin ~ from Michael Doran Jr.
Venison Loin (cut into 3/4 to 1 inch fillets)
1 cup red wine

1 cup Dales seasoning

garlic powder, red pepper & coarse ground black pepper to taste

Combine wine, Dales, & dry spices in a container suitable to marinate. Add meat & refrigerate for 4 - 6 hours. Wrap meat in bacon then secure with toothpicks. Grill to taste over medium heat. This is a great recipie for foolish people who claim they don't like venison. The marinade removes any hint of wild flavor. Make sure guest's taste the meat before habitually drowning it with steak sauce (an insult to the chef in my family). Then let them go ahead & believe you went to great expense at the local meat market.


Deer Roast
Deer Roast
1 or 2 cans of Cream of Mushroom soup (depending on size of roast)

2 cubes of beef bouillion

1 or 2 cloves of garlic

Coca Cola

Start preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours. Drain water and then cover and soak in Coca Cola (yes that is right) at least 12 hours. Drain and place in crock pot with one to two cans of Cream of Mushroom soup ( depending on size of roast) add one or two cloves of garlic, two cubes of beef bouillion. Slow cook from Sunday AM until done for Sunday supper. Fantastic with mashed potatoes, green beans, and fresh home made corn bread.


Easy Venison Casserole
Ground venison
rice

basil

thyme

garlic

black pepper

cabbage

undiluted tomato soup
Fry venison in cast iron skillet, add dry spices to taste. When meat is done stir in one cup cooled white rice. Shred cabbage. Cover bottom of casserole dish with cabbage, add meat/rice mixture and press down firmly. Add another layer of shredded cabbage then pour undiluted tomato soup on top. Cover and bake at 350 for one hour or until cabbage is tender. Serve with fresh green salad and garlic bread.


Easy Country Fried Steak ~ from Michael Doran Jr.
2 lbs Ground venison
25-30 ritz or townhouse craackers

1 egg

1/2 cup milk

chopped onion

salt & pepper (fresh ground is best)

Crush crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine ground meat, chopped onion and season to taste. Form into patties approx. 1/2 inch thick. Dip in milk/egg mixture, coat in cracker crumbs, then fry in cast iron skillet until done. When served with gravy, biscuits, eggs , and a few stories about the one that got away. This makes a great opening day breakfast after the hunt.


Deer Enchiladas
2 venison steaks (per person)
Corn Tortillas

Mexican White Cheese

Spicy Mexican Sauce

Butter

Chop steaks into small cubes, place in well buttered pan and allow to brown. Warm tortillas according to directions on package. Shred cheese, place ingredients in tortilla. Spread sauce over tortillas.


Spicy Skillet Venison ~ from Leigh Ann
2 lbs ground deer or thinly sliced tenderloin
1 16 oz bottle of Italian salad dressing

1 Box Spanish style Rice-a-Roni

2 cups of fresh tomatoes, diced(or use 1 can whole tomatoes)

1 10 oz can of Rotel

Marinate meat in salad dressing. Brown meat. While meat is browning, prepare Rice-a-Roni. Follow the instructions on the box, but substitute the fresh tomatoes for canned and add Rotel. When rice is ready to simmer, add meat. Cover and simmer for about 20-30 minutes.


Fried Venison
Venison tenderloin (cut in 1 in. pieces)
3 cups milk

3 tablespoons worchestershire sauce

1 egg

bread crumbs

Take milk, egg, and worchestershire sauce and mix in bowl. Put in as much meat as you like. Let marinade at least 3 hours (best if done overnight). Heat oil in an iron dutch oven or chicken fryer. Dredge venison in bread crumbs and let sit for 15 minutes. When oil is to frying temperature drop in venison pieces. Fry until done. Delicious served with mashed potatoes or fries.


Baked Venison Spaghetti ~ from Leigh Ann
2 pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size pieces)
7 oz pkg spaghetti, broken in 2" pieces

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 can cream of mushroom soup

1 cup chicken broth

Salt and pepper

1 1/2 cups grated sharp cheddar cheese

1 cup sliced mushrooms

Preheat oven to 350'F. Cook the spaghetti as directed and drain. Combine meat, pepper and onion in a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked spaghetti in the dish. Add salt and pepper if desired. Mix gently. Add remaining cheese on top. Cover and cook for 30 minutes until bubbly.


Venison Jerky
1/2" thick venison strips
10 oz. barbecue sauce

10 oz. worchstershire sauce

1 oz. louisiana hot sauce

1 cup warm water

5 oz. distilled white vinegar

Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or untill the venison has dried. Do not eat it all at once.


Venison Stew
2 lbs, venison, ground or chopped
1 large onion

1 can mixed vegetables

1 can black beans

1 cup sliced mushrooms

1/2 cup bbq sauce

Brown the onion and the meat. Add the canned goods and the juices. Stir in the sauce then simmer for 10 to 20 minutes. Serve over rice.


Skinny's Smoked Venison Squirrels ~ from Skinny
Ingredients Several Skinned and Cleaned Squirrels (young squirrels are more tender)
1/4 cup fine diced or ground venison per squirrel

1/4 cup diced apple per squirrel

1 strip of bacon

dab of butter per squirrel

brown sugar

toothpicks

Brown sugar the apples, marinate the venison in your favorite sauce. Stuff the squirrel with the venison, apples, and butter. Best to salt and pepper the outside of the squirrel. Wrap the bacon around the stuffed squirrel and cinch it all up with the toothpicks. Cook in a smoker for about 45 minutes or until you know the stuffing is cooked. YUM YUM



Grilled Cube Steak
Very simple, but over looked way to enjoy your deer meat. Have your processor make cube steak (the thicker the better) out of your next kill. Soak cube steak in salt water for a couple hours, drain good. marinate in Moores or favorite Marianne. Cook over medium to hot coals for 3 to 4 minutes on each side (DO NOT OVER COOK). Serve with baked potato and bread.

This has become my families favorite way to eat deer meat. Enjoy!





Venison Polish Sausage - Kielbasa
Ingredients Venison Polish Sausage (Kielbasa)
7 lb.s Ground Venison

3 lb.s Ground Pork

5 Tbsp. Salt

1 Tbsp. Course Ground Pepper

½ tsp. Garlic Powder

1 ½ tsp. Marjoram

2 cups Ice Water

Mix ground venison and pork. Mix in all of the dry ingredients untill the spices are evenly distributed. Add ice water and mix thoroughly. Fry a small amount and taste for proper seasoning. (I do this to make sure I did not forget anything. If you have a sausage stuffer, stuff into 35 . 38 mm hog casings. If you do not want to stuff make into hamburger patties. This will last for about a week in your refrigerator. Wrap and freeze any that will not be used in the time frame.
Smoked Polish Sausage (Kielbasa)

For smoked sausage I add 2 tsp. of Liquid Smoke to the above recipe.

Hot Smoked Polish Sausage (Kielbasa)

For a hot smoked sausage I add ground red pepper to the smoked polish sausage recipe

1 tsp. for a mildly hot sausage

2 tsp. For a hot sausage






Creole Smoked Venison Tenderloin
Ingredients Venison tenderloin (roast or back strap)
1 17 oz bottle Tony Chachere.s Creole Roasted Garlic & Herb marinade

Tony Chachere.s Original Creole Seasoning

Inject as much marinade into meat as possible (2oz per lb). Sprinkle a generous and even coat of Creole seasoning all over meat . press well with fingers to make sure seasoning sticks to meat. Place on wire rack in smoker or grill on low heat (200 . 250 degrees). Use meat thermometer to determine when done. When internal temperature reaches 140 degrees, it should be cooked to perfection (be careful not to over cook).






Venison Heart with noodles
Ingredients 1 venison heart, cleaned and cut in 1/2" cubes
seasoned flour (I used 1 tbsp of "Montreal Steak Spice in 1/2 cup of flour)

3- 4 tbsp bacon drippings

6 large, fresh mushrooms (sliced thin)

1 can chicken stock

1 large onion, cut in chunks

2 or 3 tsp parsley flakes

1/2 cup dry red wine

garlic powder or chopped garlic to taste

1 1/2 cups egg noodles

Dredge meat in flour and brown in skillet in bacon drippings. Dump everything else in and simmer for 1 hour.
Add egg noodles, and simmer until noodles are cooked. ( keep a close eye here, the noodles absorb a lot of liquid. If needed, add a bit of water to keep everything from burning to the bottom of the pan)

Pour a glass of the leftover wine, grab a chunk of crusty french bread , and enjoy!





Jerky
Ingredients 6 ounces pineapplejuice
6 ounces soy sauce

2 tbs A1

3 tsp brown sugar

1/2 tsp salt

1/2 tsp pepper

10 drops liquid smoke


Put venison strips in and add vinegar to cover. Marinate overnight. Put on dehydrater trays. I usually add some pepper at this point and dehydrate for some great jerky.





Simple Chili
Ingredients 1lb ground deer 1- 26oz. jar prego tomato onion garlic spegetti sauce 1- 15oz. can kidney beans 1-pack mccormick chili seasoning
brown meat, add all other stuff, simmer till hot.

[Bunnyseeker]

Spicy Venison Sausage

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste

Grind venison with coarse blade.
Add parsley and onion; mix well.
Add remaining ingredients and blend well; regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2¼ inch by 5 inch sausage patties.
Broil or barbecue until brown; be sure meat is well done.
Serve with frybread.







VENISON CHILI

3 lbs.ground venison
2 cans tomato sauce (any kind is fine)
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
4 or 5 chili peppers
1 can red kidney beans
1 can white beans
1 ½ teaspoons Tabasco sauce
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt

Brown meat, onions, green peppers in large heavy skillet.
Add remaining ingredients except the beans.
Simmer about 1 hour.
Add beans with juice and simmer 20 minutes more.







DEER CASSEROLE



1 pound ground deer meat
3 or 4 large raw potatoes; peeled and sliced
1-10oz. can of vegetable beef soup
1-8oz. can of cream of mushroom soup
1 small onion; diced
pepper and garlic salt to taste

Place sliced potatoes in bottom of casserole dish.
Break ground deer meat on potatoes.
Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325ºF for one hour or untill potatoes are done.







Grilled Venison Burgers

As venison has little fat, you will need to add some extra fat to the meat
We recommend pork; deer fat is not tasty

1 pound ground venison
3 oz. pork fat back, ground
Salt and pepper to taste
Seasonings of choice to taste

Mix the venison, pork fat back, seasonings, salt and pepper.
Heat the barbecue grill and rush burgers with vegetable or olive oil; grill about 4 minutes or until meat is done.
Add your choice of condiments.







Venison-Stuffed
Peppers



2½ cups cooked ground deer meat
6 green peppers
6 mushrooms; sliced
2 scallions; sliced
¼ cup bacon drippings
1 tsp. salt
¼ tsp. pepper



Wash and core peppers.
Saute the rest of ingredients in bacon drippings.
Suff peppers with mixture and cook 45 minutes at 350ºF.







VENISON & WILD RICE STEW



3½ lbs. shoulder of venison, cut into 2" cubes
2 tsp. salt
pepper to taste
2 quarts water
2 large onions; peeled and quartered
1½ cups wild rice, washed in cold water



Put venison, water, and onions in a large pot; simmer uncovered for 3 hours.
Add salt, pepper, wild rice.
Cover and simmer for 20 minutes.
Stir well; simmer uncovered for another 20 minutes, or until rice is tender and most of liquid is absorbed

[Bunnyseeker]

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste



Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and inject meat with the mixture. The plastic wrap will prevent making a mess over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a lid. We have the Tilia Food saver container and love to use it, as it will force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game! Just ask my neighbors and Family!

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Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2 minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on. Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

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Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the evening!

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Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep clean, then place in oven set at 200 degrees, keep turning until dried to your desire.

Very inexpensive and easy.

Good eating.

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Oven Venison Roast

RECIPE



5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing



Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips of bacon. Pour soup and mushrooms over roast, and place in oven at 280 degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour mixture and make thick gravy. Either pour gravy over entire roast or individual serving.



Serve and enjoy.

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Simple and easy deer meat cooking





All those leg muscles with all the tendon, and the neck, go ahead and cut it up in chunks, wrap and freeze in one pound packs. When you're ready to use 'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a simmering, bubbling boil until the tendons are tender. They will also be quite palatable at that point. When done take the meat out, you will want to wind up with 2-3 qts. of broth. Keep an eye on your water level before taking the meat out.



This broth now contains a some what primitive gelatin, but it's good stuff. Three different options:



1. Just start adding any vegetables you like and throw some meat back in and call it soup.



2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles, throw in a bag of them. That'll yield a bunch of grub that is too much to eat all at once. Don't sweat it, the Reggano noodles stand up to being frozen and nuked. That's my idea of a TV dinner, even though I don't have a TV.



3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool broth until you have a smooth blend. Pour this back into your broth and stir well. Make up dumplings as per described on the box. The yield will be 8-10 dumplings, with a surplus of gravy, which brings us to a subcategory.



a. You can also freeze the gravy. You have all the left over meat that you are trying to figure out what to do with. The cooked meat can also be frozen, and you will find it more tender yet when nuked. You now have the basic components for Bam Bee Manhattens at a later date.



b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix and skip making the dumplings.



c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ sauce. As a breakfast meat, see:



Proper Frying of Deer Meat



The best way to ruin a perfectly good piece of deer meat is to fry it in the wrong kind of shortening. Swiftning shortening rates #1, followed by bacon grease and lard. People are clutching their chests all over the place, but it's a thing of quality of life in the meantime.



That left over meat you have been worrying about can be tossed into a hot skillet just long enough to warm up. Darn good with eggs, sunny side up, yolk running every where.



We can't leave proper frying without discussing proper breading. The world's best batter mix is made by Fry Krisp, a Michigan based company. Available through IGA stores, or can be ordered on-line through the Fry Krisp website. You will want the original All Natural mix. This is truly one versatile mix. It can be used dry or as a wet dip batter. It is a batter that picks up and enhances the flavor of any meat or seafood it is used with. Large quantities can be stored in the freezer......unless you don't have a bug problem where you're at. I guess there's really nothing wrong with eating bugs, I've read they can help prevent scurvy.



You can take these boiled pieces of meat, drop them into a wet batter mix, then drop those into hot shortening in turn. Cook on each side until a beautiful golden brown, then eat 'em 'till ya get sick from over indulgence, remember, it's quality of life in the meantime.



If you like the results of all this boiling stuff, any of the meat on the front legs, including the shoulder blade meat, can be done this way. That big tough muscle on the thigh can be reduced to a delicacy in this manner.



All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to use a 4" fillet knife or a boning knife on the hips to get ALL the meat off, that's some of the best meat on the deer. Bone out all the meat left in shreds on the bone, package those separately, roll those around in dry Fry Krisp and fry.



Now if you want to produce a super mild flavored venison, marinade the cut in milk, real milk, remember quality of life, for an hour with the milk and venison being at room temperature before starting the marinade. Dip meat in egg yolk, and then in a flour and corn meal combination, then fry.



If you are one of those people with a true gourmet palate, and recognize a good gravy as one of the best foods to be found on the planet, you will be over joyed to find out that the grease deer meat was fried in makes some of the best gravy going.



Just add enough flour to the hot grease to thicken, and then start adding milk until it looks like enough, and then cook to desired consistency.

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Marinate venision steaks, backstraps at least 3-4 hours, overnight is fine also. Turn meat 2-3 times during the marinating. Grill at med/high heat 3-4 min per side. Marinate also works well to inject into roasts. Also works well with bison,elk,moose and pork. Enjoy!!



Geb's Venison Marinade

1/2 Cup Soy sauce

1/2tsp Garlic Powder

1 tsp Onion Powder

2 Tbsp Sugar

1/4 cup white wine

1 scant tsp ground ginger

1/2 Cup olive oil

1/2 Cup water
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[Bunnyseeker]

Sensational Steak Strips with Creamy Garlic Dip



This recipe was sent to me by a customer. Makes 4 servings (Can be used for an appetizer, serve 8-10)

Creamy Garlic Dip (below)
2 tablespoons Chef Paul Prudhomme's Meat Magic
4 (8 oz) 2 packages Bur Oaks Steak, cut into narrow strips

Make Creamy Garlic Dip; cover and refrigerate. In mixing bowl, combine seasoning and steak strips. Mix well until seasoning is evenly distributed. Reserve.

Prepare grill and preheat until coals are very hot. Grilling surface should be about 5 inches from coals.

Lay steak strips on grill. Cook, turning only once, until meat is seared outside but still rate inside, about 1 to 2 minutes per side. Serve with dip.

Creamy Garlic Dip

2 teaspoons Chef Paul Prudhomme's Meat Magic

2 teaspoons minced garlic

1 tablespoon cider vinegar

1 cup mayonnaise

Mash together seasoning and garlic to form paste. Add vinegar and whisk until blended. Whisk in mayonnaise. Cover and refrigerate until ready to use.

Venison Ragu


2 Lbs. venison stew meat
Olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 cloves garlic, minced
½ cup red wine
¼ cup beef, lamb, or venison broth
½ cup roasted tomatoes (or canned roma tomatoes)
1 teaspoon fennel seeds
1 branch rosemary
2 tablespoons parsley, minced
Parmesan cheese, to taste
Salt, pepper to taste.
Salt venison.
In deep fry pan or dutch oven:
Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan.
Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes.
Adjust seasonings. Before serving, add parsley and parmesan.
Serve with noodles, polenta, or gnocchi.



Marinades

A light marinade for steaks and quickly cooked meats. Mix together the following:

4 Tbsp. Olive oil
3 Tbsp. White wine vinegar
Juice of a lemon
1 chopped clove of garlic
A handful of fresh herbs: parsley, chives…..
Salt, pepper
Excellent for grilled steaks over very hot coals!

On 6-28-00 The Mayo Clinic Health Oasis, Ask the Mayo Dietitian www.mayoclinic.org give these tasty, healthy, marinating solutions to "add around the world flavors to meats, vegetables and fruits:"

"Asian – ½ c orange juice, 2 tbsp rice wine, 2 tbsp reduced sodium soy sauce, 1 tsp sesame oil, garlic and/or ginger to taste.

Middle East – ¾ cup nonfat plain yogurt, 1 tsp lemon zest, 2 tbsp lemon juice, 4 tbsp fresh mint (chopped), ¼ tsp cinnamon, ¼ tsp allspice, red pepper to taste.

Mediterranean – ½ cup red wine, 2 Tbsp balsamic vinegar, 1 tsp olive oil, garlic and/or basil to taste.

Caribbean – 1/3 cup lemon juice, ¼ cup honey, 2 tsp. Olive oil, /4 tsp. Allspice, ¼ tsp. Nutmeg, red pepper flakes to taste.

French – 1/3 cup white wine vinegar, 2 tsp olive oil, 2 garlic cloves (minced), 2 tsp fennel seed (crushed), optional – 1/3 cup Pernod liquor."




PEPPER STEAK



2 Tbsp. Olive oil 2 Tbsp. Cooking Sherry Pat the following into the steaks before putting in a zip lock bag: These ingredients are best if placed in blender/chopper first - 1 tsp. Salt, 1 tsp dried Oregano, ¾ whole Black Pepper (or to taste) Marinate in the refrigerator for 4 hrs or more, can be left overnight. Grill on hot coals for approx. 4 min./side. Take off grill, cover and place in a warm place for 8 minutes.






RED DEER STEAKS


Cookies Flavor Enhancer Steaks Sprinkle steaks with Cookies Flavor Enhancer and place in a zip lock bag, place in the refrigerator overnight. Grill on hot grill for approx. 4 min./side. Take off grill, cover and place in a warm place for about 8 minutes.






Dad's Pepper Steak & Rice For Two


½ lb. Round Steak 2 Tbsp. Olive Oil 1 Large Tomato coarsely ground 2 medium Green peppers cut into strips 2 Tbs. Soy sauce ¼ tsp garlic salt ¼ tsp pepper ¼ tsp sugar 1/8 tsp. ginger 1 Tbsp. cornstarch ¼ cup Bouillon Quick brown round steak in oil. Stir in: tomato, peppers, soy sauce, and seasonings. Cover and cook 8 minutes. Blend together cornstarch and bouillon, stir into meat. Cover and simmer 5-8 minutes. Serve over cooked rice.






Rib Eye Steaks with Garlic


2 Rib Eye steaks (6-8 oz. Each - 1 package) ¾ Tbsp. Butter ¾ Tbsp. Olive oil ½ large red onion chopped 1 clove garlic, crushed ¼ cup beef broth ½ Tbsp. Grated fresh horseradish or 1 Tbsp. Jarred 1/3 tsp. Salt ¼ tsp. Freshly ground pepper Spray skillet with cooking spray, heat skillet, brown steaks about 3-4 minutes per side. Remove and keep warm. Keep steaks warm by placing them on an ovenproof covered dish in 150 degree oven. Add butter and oil to skillet, mix. Add onion and garlic, sauté until tender, about 5 minutes or until onion is brown and pan juice have almost evaporated. Remove with a slotted spoon. Add broth to skillet. Cook, stirring continually, about 2 minutes or until sauce is reduced. Return onion mixture to skillet. Add horseradish, salt and pepper to skillet. Heat sauce to serving temperature. Spoon over steaks. Can be served on rolls, for a cold steak sandwich the next day. Serve with sauce.






Iowa Steak Strips


½ lb. Sirloin steak 2 Tbsp. Butter, divided 5 oz. canned mushroom pieces, drained ½ cup chopped onion ¾ cup chili sauce 1 Tbsp. All-purpose flour ¼ cup cold water 5 oz. Frozen cut green beans, cooked and drained 4 oz. (about 1 ½ cups) egg noodles, cooked and drained Heat 1Tbsp.of butter in a large skillet over medium heat. Add mushrooms and onion, sauté until tender, about 2 minutes. Remove with a slotted spoon. Add remaining butter to skillet. Add steak. Sauté for 4 minutes or until browned on all sides. Add chili sauce. Simmer, covered, for 5 minutes or until tender. Blend flour with cold water. Stir into skillet. Cook, stirring continually, until mixture comes to a boil, about 3 minutes. Reduce heat; return mushrooms and onion to skillet. Add green beans to skillet, mix well. Heat to serving temperature, do not boil. Serve over hot buttered noodles. Serves 2-3, can be doubled.






Oriental Red Deer Stir-Fry


1 lb Sirloin Steak 4 green onions 10 oz. Can beef broth 1 Tbsp. Cornstarch 1 Tbsp. Soy sauce 2 Tbsp. Vegetable oil 1 clove garlic, minced 2 cups chopped broccoli (along with the florets peel and cut stems into matchstick-size pieces) 7 oz. Can sliced water chestnuts, drained 1 cup sliced mushrooms (4 oz.) 10 oz. Frozen snow peas Cut green onions into 1-inch pieces. Combine broth, cornstarch and soy sauce in a small bowl: mix until cornstarch dissolves. Set aside. Heat oil in a large skillet or wok over medium high heat. Add Steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon: keep warm. Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Remove steak to skillet. Add snow peas. Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened. Serves 6, with side of fried rice.






Red Deer Medallions


1 lb. Tenderloin (Marinade) ¼ cup red-wine vinegar 2 cloves garlic, minced 1Tbsp. Dried tarragon ¼ tsp. Freshly ground black pepper To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat broiler. Line a broiler pan with foil. Remove medallions from marinade: place on prepared pan. Discard marinade in dish. Broil medallion 6 inches from heat, turning once, about 4 minutes per side for medium. Place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4. To grill, grill over hot preheated grill for 4 minutes per side, turning once. Then place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving



Iowan's Steak Salad


12 oz. Sirloin Steak or Round Steak cut into ¼ inch thick strips 2 cups snow peas, trimmed 8 cups bite sized pieces of mixed greens, such as iceberg, bib or red-leaf lettuce, Belgian endive, and radicchio 1cup slice white mushrooms (Marinade) ½ cup chicken broth 1/3cup soy sauce ¼ cup fresh chopped cilantro ¼ cup fresh limejuice ¼ cup sliced green onion Green onion strips for garnish Prepare marinade in a shallow glass dish, combine broth, soy sauce, cilantro, limejuice, and green onion. Mix well, Reserve ½ cup of marinade. Add meat to remaining marinade in dish: toss to coat. Cover dish with plastic wrap and chill for 30 minutes. Remove meat from marinade; discard marinade in dish. In a large nonstick skillet, cook meat over medium-high heat, stirring frequently, until browned, about 2 minutes. Add snow peas; cook, stirring constantly, until tender, about 1 minute, set aside. In a small saucepan, heat reserved marinade over low heat, until heated through, about 2 minutes. Divide greens among 4 serving plates. Spoon steak mixture and mushrooms evenly over greens. Drizzle warm dressing over salads. Garnish with green onion strips. Serves 4. Radicchio and endive are popular in salads. They are best used with milder greens due to slightly bitter taste.






Teriyaki Steak


1 lb Steak (Marinade) ½ cup rice vinegar 1 Tbsp. Soy sauce 2 tsp. Honey 2 tsp. Sesame oil 1 clove garlic, minced 1 tsp. Ground ginger ½ tsp. Crushed hot red pepper flakes In a shallow glass dish, combine vinegar, soy sauce, honey, oil, garlic, ginger, and red pepper flakes. Mix well. Reserve ¼ cup of marinade. Add steak to marinade in dish; turning to coat. Cover dish with plastic wrap and refrigerate, for 30 minutes, turning once. Preheat broiler or grill. Remove steak from marinade. Discard marinade in dish. Broil steak 4 inches from heat, basting with reserved marinade and turning once, 3 minutes per side. Let stand, covered, in a warm oven 150 degrees for 8 minutes. Slice steak diagonally across the grain into thin slices. Serves 4






Marinated Loin Of Red Deer


1 lb Loin (Marinade) 1 clove garlic, minced 1 Tbsp. Fresh lemon juice 1 Tbsp. Olive oil ½ Tbsp. Dijon-style mustard 1 bay leaf ½ tsp. Dried rosemary ¼ tsp. Black pepper In a shallow glass dish, combine garlic, lemon juice, oil, mustard, bay leaf, rosemary, and pepper. Mix well. Add loin to marinade in dish; turn to coat. Cover dish with plastic wrap; refrigerate for at least 30 minutes or overnight. Preheat oven to 450 degrees. To achieve an attractive, brown crust and to seal in the juices, sear or brown the meat over high heat for 3-4 minutes before roasting. As soon as it is browned, place the loin in the oven at 450 for 8 minutes. Take loin out of oven and cover let set 10 minutes. Cut into thin slices and arrange on serving platter. Serves 4




Grilled Tenderloin





Hickory or oak chips

1 Venison Tenderloin

Salt

Fresh cracked pepper

About 1 hour before cooking time, soak hickory chips in enough water to cover. Drain.

To prepare meat, season with salt and press pepper into meat. In a hooded barbeque grill, sprinkle damp chips on hot coals. Place meat on rack. Close cover and cook until meat thermometer registers 135 degrees. Let meat stand about 10 minutes before slicing to allow temperature to rise and juices and meat to relax and flow. 3 lbs of Tenderloin will make 8 -10 servings.







Rosemary Roast





1 Venison Roast

1/2 tsp. Onion Powder (optional)

2 -1/4 cups chicken broth

1/4 cup cooking sherry

2 Tbs. olive oil

1 tsp. garlic powder

1 Tbs. minced fresh Rosemary, or 1 tsp. dried crushed Rosemary

1/4 tsp. pepper

1 tsp. salt (optional)

2 Tbs. cornstarch

1/4 cup cold water

Place roast in large reseal able plastic bag. Combine onion powder, broth, sherry, oil, garlic, rosemary and pepper, pour over roast. Seal and refrigerate for 4-8 hrs., turning occasionally. Remove roast and place in covered roasting pan. Pour marinade back over the roast. Sprinkle with salt if desired. Bake, covered at 350 for 2 - 2-1/2 hrs. Let roast stand for 10-15 minutes in juices. Remove roast to warm serving platter: combine cornstarch and water until smooth, stir into juices. Bring to a boil over medium heat; boil and stir for 2 minutes. Serve with the roast.








Italian Flavored Roast





1 Venison Roast

1 btl Italian salad dressing

1/4 lb butter

1/2 cup fresh lime juice

1/2 cup Worcestershire sauce

Black pepper

1/2 cup teriyaki sauce

Seasoning salt

Red Pepper

Garlic Powder

Onion Powder

Heinz 57 steak sauce

1/3 cup ruby port or sherry wine

Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and Heinz 57 to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.








VENISON STEW

Marinade: ½ C. vinegar, 3 sprigs parsley, 2 carrots peeled & rough dice, 1 onion peeled and rough dice, 2 ribs celery plus leaves rough dice, 2 leeks, white only, split and roughly diced, 2 cloves garlic, peeled & crushed, 2 bay leaves. NOT bay laurel

In a cheese cloth put: 12 juniper berries & 1 teaspoon each coriander seeds; crushed, rosemary & chopped sage.

5 lbs. Venison cut into 2” cubes, Good red wine

Combine vinegar, vegetables and spice bag and bring to a simmer. Put meat in a non-reactive bowl and pour mixture over. Top off with wine. Marinate 1 day or overnight.

STEW: Preheat oven to 325 degrees 1 small can plum tomatoes broken up, 1 tsp fresh thyme, 12 juniper berries, 1 tsp coriander seeds, 2 Tbs flour, 2 cups veal, beef or venison stock, Good red wine, 1lb or more, large cremini mushrooms, quartered, 3/4 lb pearl onions, peeled (immerse in boiling water, drain and slip off skins)

2 rashers of bacon (optional), Salt & pepper to taste

Remove venison from marinade and dry well. Sprinkle liberally with salt and pepper. Discard marinade. Brown meat in oil in a large casserole and remove. When done add the same amount of parsley, carrots, onion, celery {without leaves}, leeks, garlic {diced} coriander seeds, thyme and bay leaves to the pot. Cook until on med-low heat 10 minutes longer. Add tomatoes, their juice, and juniper berries, cook 3 minutes longer. Add ½ cup red wine and deglaze. Return meat and accumulated juices. Sprinkle with flour & stir. Add stock and wine to just cover, salt & pepper to taste. Cover and put in oven for 2-3hrs or until meat is tender.

Render bacon in 2 tbl sp oil. Lightly brown onions. Remove. Add mushrooms, salt & pepper and sauté until they are just soft. Add these ingredients to the casserole ½ hour before venison is done. Degrease stew. Add ¼ cup cognac and cook a bit longer if you wish.



ROAST and VEGETABLES

Just wanted to let you know that the venison roast was a total success! My guests loved the meat, and it was such an easy task to prepare the roasts. I had fun!

Here's how I ended up cooking the venison:
I fried some bacon in a large roasting pan, and removed it when it was done, retaining the fat.
I seasoned the venison roasts with salt and pepper, then dredged them in flour.
I then braised the meat in the bacon fat until all sides were seared (about 2 minutes per side).
Then I added carrots, onions, juniper berries, and other seasonings to the pan, put the lid on,
and put the pan in a 285 degree oven for about 2 1/2 hours.
The meat and vegetables came out extremely tender and juicy. I let the meat sit about 20 minutes then sliced it and served it with the vegetables. It was so tender, it could be cut with a fork. The roasts carved very well, and the pan drippings made a wonderful gravy.

[shpines]

OMG!My mouth is watering! I'm going to be cooking up a storm this week! Thanks guys.