Needed: Venison Recipes

Grandma's Squirrel Pot Pie

* 1 cup Bisquick (Original Recipe)
* 1 cup of milk
* 2 cans cream of mushroom soup
* 1 can sliced mushrooms (drained)
* 1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
* 2 large eggs
* 3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks.
* 1 teaspoon pepper
* 2 teaspoons salt

1. Pre-heat oven to 400 degrees.
2. mix eggs, bisquick and milk with a fork til blended well and set aside.
3. mix soups, meat and vegetables in ungreased 9 inch baking pan.
4. Pour blended batter on top til covered completely.
5. Cook 45 minutes or until crust is golden brown.

this shit here is off the hizzy-

Sloppy Joe recipe, made with ground venison and ground pork, along with seasonings, ketchup, and cheese. Also more sloppy Joe recipes at the bottom of this page.

INGREDIENTS:

* 2 pounds ground venison
* 1 pound ground pork
* vegetable oil
* 1 onion, chopped
* 1 cup ketchup
* 1 cup tomato juice
* 1 cup cheddar cheese, shredded
* salt and pepper, to taste

PREPARATION:
Heat oil in a large skillet; brown meat and onion. Pour off excess oil and add remaining ingredients. Simmer for about 1 hour. Serve on open hamburger buns.

Yield: 4 servings

2 tb Butter, divided use
1/4 c Finely chopped shallots
5 Cranberries, crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison Porterhouse steaks or 4 small beef Porterhouse Steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside.
Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

Venison can be substituted with any red meat or you can purchase some right here!

As for the cut, go for the backstraps or the tenderloin.

ARMADILLO IN MUSTARD SAUCE

1 1/4 cups dry white wine
1/2 cup oil
2 garlic cloves, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cups light cream
1 tbsp. brown mustard (e.g. Gulden's) or Poupon Dijon
1 tbsp. cornstarch

Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade.

Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.

Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.

Boiled Deer Tongue

1 Deer tongue
1 tb Salt
4 Peppers, whole
3 Bay leaves
2 Cloves, whole

Use ingredients above for one deer tongue, and add equal increase for each added tongue to cook. Wash the tongue(s) well and cover with water in a pot. Add spices and salt and simmer covered until tender. Remove from the water and peel off the outer covering, which is a modified 'skin' of sensory cells.

Serve hot or cold with any of the myriad deer sauces listed here. You may spice it up to suit yourself during cooking.











Casserole of Venison with Prunes and Pickled Walnuts

2 tb Flour; all-purpose (heaped)
1/2 ts Salt
Black pepper to taste
3 lb Venison; cut into 1-inch cubes
4 tb Sunflower oil
3 Onions; finely sliced
2 1/2 c Red wine
2 1/2 c Water
1 cn Pickled walnuts; 15oz, drain
8 Prunes; soaked until soft, stoned & chopped

Put the flour, salt and a good grinding of pepper into a bowl. Toss the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time; remove the browned meat and keep it warm while you brown the rest. When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes.

Cover the casserole with a lid, and cook in a preheated moderate oven (350 degrees F / 180 degrees C) for an hour. Let the casserole cool completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating.

AAAAAAAAARGH!

UPS managed to delay delivery (and then dispose of dripping bloody) 120 pounds of venison that my roomate shot in West Virginia!

In general, I like a garlic/soy/ginger marinade and a grill time of less than 4 minutes total...

Uh yeah....thanks guys!

Blurred - hope you didn't injury anything with all that cut and pasting. Good job!

Lone Star - I already have the squirrel and raccoon recipes but thanks just the same (and while some of our dinner party hail from Texas I think we'll skip the armadillo as they get that often enough). Turtle I only eat while in the tropics. BTW - Rabbit was also an option for our menu (LOVE Rabbit!)

½ Small Onion, rough chopped
3 cloves garlic, rough chopped
¼ cup olive oil
¼ cup Balsamic Vinegar
¼ cup soy sauce
1 Tbsp Dijon Mustard
1 Tbsp Rosemary
1 Tbsp Salt
½ tsp fresh cracked black pepper
1 ½ lb meat

Marinade for 30 minutes to 2 days. 24 hours works well…

Grill to taste, but do not overcook. Dried out venison sucks.

Owens! I was hoping you'd pipe up on this one. Thanks!