Needed: Venison Recipes

so the Queen of recipe posting is in need of suggestions for how to prepare and cook venison (I also have my choice of cut and need some advice there too).

I found this recipe - it got great reviews. What do all you hunters think?

http://www.epicurious.com/images/rec...tos/109028.jpg

VENISON TENDERLOIN WITH MADEIRA GREEN PEPPERCORN SAUCE

If venison isn't for you, beef tenderloin is a good alternative (see cooks' note, below). Because beef is not as dense and rich as venison, the portions are slightly larger (cooking times and temperatures will also be different).
Active time: 15 min Start to finish: 50 min

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
11/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter

Special equipment: an instant-read thermometer
Garnish: parsnip crisps

Put oven rack in middle position and preheat oven to 425°F.

Pat venison dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.

Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).

While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.

Cut venison into 1/2-inch-thick slices and serve with sauce.

Cooks' note:
• Beef tenderloin can be substituted for venison. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.

Makes 2 servings.

nice thread...hoping to kill some flesh when I am home for christmas....

http://www.epicurious.com/images/rec...tos/104558.jpg

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES

Active time: 30 min Start to finish: 1 hr

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.

Preheat oven to 450°F.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.

Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.

Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.

Cut venison into 1/4-inch-thick slices and serve with sauce. Each serving about 196 calories and 3 grams fat

Makes 4 servings.

why you would cook fresh meat is beyond me. i guess i'm biased, though.

I'd go with the Madeira Peppercorn. I'm sure the cherry recipe is good, but I don't like my meat too fancied up. Wine and pepper are such basic cooking staples that we take them for granted. Yet I find that these basics serve meat very well, especially when used without a bunch of other stuff. Don't detract from the taste of the meat unless you have to. Which leads to my next point; that's just my opinion. Your guests might disagree.

Those recipes look good. the thing to remember w/ venison is it's not high in fat, so it's easy to end up with a dry mess. The loin takes well to marinades (oil, garlic, thyme, wine, wine vinegar) for 3 - 6 hours before cooking. If you can get the rack (chops), there is usually enough fat on them for a quick high heat roast (like roasting a lamb rack). The sauces come in as potential cover to the dryness (overcooking is a really bad idea) and the gameyness, which some folks don't like).

If you have the choice grab the racks and the loins. quick cooking to rare, high heat is the best bet. The swedes and germans like it with juniper berries in the sauce, cloud berries on the side.

And, most important, a good solid non wimpy red would go well with this. Yumm.

Sounds good to me, seconded on the dryness that's why the recommend such a comparatively low cooking temp. #1 sounds somewhat better to me but that's just me.

pan sear quickly 1/4 inch slices

finish with sauce,
Garlic/shallots
mushroom
diced tomatoes
salt n peppa

add taragon reduction (port wine)
and brown sauce (demi)

http://whatscookingamerica.net/Q-A/ChausserSauce.htm

yum. looks realllly good. but if you don't want to sound like a snobby, uppity northeastern Yankee, call it "deer."

I like the madeira idea. I used to make venison bourginion with a reduced red wine to which I added peppercorns, madeira and a demi-glace. It was my stepdaughter's favorite dish.

Peppercorn Venison Steak Recipe

Ingredients

venison steaks cut ½ inch thick
3 tablespoons olive oil
4 tablespoons shallots chopped
1 tablespoon butter
2 tablespoons fresh ground peppercorns
1/3 cup brandy
¼ cup red wine
1 cup beef stock
1/3 cup sour cream
1 cup linden berries or currants
1/4 cup sherry



Warm butter and olive oil in large skillet over medium high heat. (Be careful not to get it too hot.) Salt and pepper back strap on each side. Sear each side of steak quickly. (Do not overcook. Meat should be medium rare.) Place the venison in a oven safe pan and place in oven on warm. Add the shallots, and fresh ground pepper to the pan. Add brandy to the pan to de-glaze. Be careful, as brandy is flammable. Cook over low heat for 1 minute to reduce. Add wine and beef stock, turn up heat and add the sour cream, stirring to incorporate. Remove venison from oven and add to sauce. Heat for one minute and serve.
Place berries and sherry in skillet over high heat. Deglaze.

Roast of Venison with Remoulade and Fried Onion Rings

Venison:
3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed Remoulade:
1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root
2 tablespoons mayonnaise
1 teaspoon curry powder
Salt and freshly ground black pepper
Fried Onion Rings:
2 yellow onions, thinly sliced
All-purpose flour, as needed
Oil, for deep frying
Salt
Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed
To make the Venison: Preheat the oven to 350 degrees F. Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste.
To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
To serve, spread the bread slices with the remoulade and top with the venison and onion rings.


Grilled Venison with Braised Red Cabbage and Mashed Potatoes


1 1/2 teaspoons salt
3/4 teaspoon juniper berries
3/4 teaspoon black peppercorns
Pinch allspice
11/4 pounds venison sirloin, cut into 4 equal portions and pounded thin
1 pound venison tenderloin, cut into medallions
1 pound venison sausages
2 cups veal stock, or beef stock
1 cup apple cider
3 tablespoons chopped shallots
1/4 teaspoon freshly ground black pepper
2 teaspoons Creole mustard, or other spicy whole-grain mustard
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons minced parsley, plus more for garnish
Mashed Potatoes, recipe follows
Braised Red Cabbage, recipe follows
Preheat a grill.
Make a seasoning salt by processing the salt, juniper, peppercorns, and allsice in a spice grinder, coffee grinder, or blender. Place the venison on a work surface and sprinkle on both sides with the seasoning. Grill the sirloin and tenderloin on both sides until medium-rare, about 1 minutes per side for the sirloin and 2 minutes per side for the tenderloin. Grill the venison sausages until they are cooked through, about 6 to 8 minutes.
While the venison is cooking: In a medium saucepan, bring the veal stock, cider, shallots and pepper to a boil. Reduce the heat and simmer until the mixture is reduced by half. Whisk in the mustard. Working on and off the heat, whisk in the butter in pieces. Remove from the heat add minced parsley and adjust the seasoning, to taste. Serve as soon as possible.
To serve, spoon the mashed potatoes into the center of 4 large plates and top with the venison. Spoon the sauce over the meat, and arrange the red cabbage around the sides of the plate. Garnish with parsley and serve.
Mashed Potatoes:
8 large Idaho potatoes (about 3 pounds), peeled and cut into 1-inch pieces
2 teaspoons salt
1 cup heavy cream
6 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepperIn a medium saucepan, cover the potatoes with water by 1 inch and add 1 teaspoon of the salt. Bring to a boil, reduce the heat, and cook at a low boil until the potatoes are fork-tender, 12 to 15 minutes. Drain in a colander. Return the potatoes to the saucepan and cook for 1 minute get rid of excess moisture. Add the cream, butter, remaining 1 teaspoon salt, and the pepper. With the heat on medium-low, mash until well blended, 4 to 5 minutes. Remove from the heat and cover to keep warm until ready to serve. Braised Red Cabbage:
1 1/2 teaspoons olive oil
1/4 cup chopped onions
4 cups coarsely shredded red cabbage (about 1/2 head)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
2 bay leaves
2 whole cinnamon sticks
1/4 teaspoon ground allspice
1/2 cup water
3 tablespoons sugar
Heat the oil in a large nonreactive skillet over high heat. When the oil is hot, add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Add the vinegar, bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook, stirring and folding the ingredients through the cabbage, for 2 minutes.
Cover the pot and cook over high heat 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. Serve immediately.
Yield: about 2 cups (from Emeril's New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow and Co.)

Venison Roast

3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

Venison Sausage
5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter

MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.

Venison Meatballs

1 1/2 lb VENISON, ground
2 c SOUR CREAM, divided
2 tb CATSUP
1 1/4 ts SALT
1/4 ts PEPPER
1/2 ts GARLIC SALT
1/2 ts OREGANO
1 tb OIL
1 tb WATER
2 ts DILL WEED
-PAPRIKA
Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Venison Lasagna

1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
Venison Soup

1 lb Venison; cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-8)
1 28-ounce can whole tomatoes; undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 To 4 stalks celery; thinly sliced
2 md Green peppers; cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring
occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts

Venison Hamburger Rice Pie
1 lb Ground venison, browned and drained
1/2 c Bread crumbs
1/4 c Green pepper, chopped
1/4 c Onion, chopped
1 1/2 cn Tomato sauce
2 1/2 c Cooked rice
1/2 c Grated cheese
Salt and pepper to taste
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.

Venison Chili

3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper,
1 x Seeded and chopped
2 t Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmea
1 x Mixed with a little water
1 x Into a smooth paste for thic
Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.



Meat Loaf with Chili Sauce

4 Slices fresh bread
1/2 c Water
2 lb Ground Elk/Deer
1 Medium onion
1 ts Salt
1/4 ts Pepper
2 Eggs
1 c Chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.
Hearty Dutch Oven Breakfast

Hearty Dutch Oven Breakfast

1 lb Ground Venison
2 tb Vegetable Oil
1 Small onion, diced
12 Eggs
1 cn Jalapenos (small), diced. Use green chillies if you like it mild
1 lb Cheddar Cheese, mild or sharp
Brown ground venison in vegetable oil with onion and season to taste. Pour off any excess grease.
Break eggs and add diced jalapenos. Stir over medium heat until eggs are nearly cooked. Sprinkle cheese over top. Remove from heat and let sit for 2-3 minutes. Serve with salsa or sour cream.

Grilled Venison Steaks
12 lb To 14 pound venison hind-quarter
16 oz Bottle commercial Italian dressing
2 3/4 oz Package dry onion soup mix
3/4 c Butter or margarine; melted
2 ts Pepper
Separate each muscle of the hindquarter, and cut away from bone. Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring well; add steaks. Cover and marinate steaks in refrigerator for one hour, turning once.
Combine butter and pepper, stirring well; set aside. Remove steaks from marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side or until done, basting occasionally with butter mixture.
10 to 12 servings.

Elk/Deer Spanish Pot Roast
3 lb Pot roast of Elk or Deer
11 Sliced stuffed olives
1/4 lb Salt pork
1 Medium onion, sliced
3 tb Margarine or butter
2 c Canned tomatoes
1 ts Salt
1/4 ts Pepper
1 ts Sugar
Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with sliced olives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

Creamed Venison
1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 ts Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish

---TOPPINGS---
1/2 c Bread crumbs
2 tb Margarine or butter
Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned.

Country-Fried Venison

1 1/2 lb (3/4" thick) venison
1 c All-purpose flour
Salt and pepper
1/4 ts Seasoned salt
1/4 c Bacon drippings
2 cl Garlic; minced
4 c ;Water
1/3 c All-purpose flour
1 1/2 ts Bottled brown bouquet sauce
1 md Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.

Country Style Venison Stew

1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.
Barbecue Venison Chops

20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.

Blaine's Venison Sausage

6 lb Ground venison
6 lb Ground pork (lean)
2 tb Salt
2 tb Pepper
1/2 t Cayenne pepper
1/2 t Sage
1/2 c Honey
When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well.

it's a cut and paste orgy over here

nice

ROAST VENISON

Marinade

½ cup vinegar

3 gloves of crushed garlic

2 tbsp salt

2 tbsp soya sauce

1 tsp oregano

1 tsp ginger

Mix ingredients together and add just enough water to cover venison.

Place in refridgerator overnight

5 lb venison roast

2 tbsp flour

2 cloves crushed garlic

2 tbsp brown sugar

1 tsp dijon mustard

1 tbsp Worcestireshire sauce

¼ cup lemon juice

1 large onion, sliced

Allow venison to stand overnight in marinade in refridgerator.

Season with pepper

Roll in flour and brown in hot frying pan.

Place in slow cooker and add remaining ingredients.

Cover and cook on low for 12 16 hours

Ready to serve

Stir Fried Venison Strips

1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil

Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.

Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches.

Great as an appetizer or main course.

To venison index

Venison Roast
(Use sirloin tip or round)

For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.

First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.

Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.

To venison index

Venison Pot Roast

3-pund venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste

Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.

To venison index

Venison Ribs

Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.

Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.

BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons honey, 1 teaspoon paprika, 1/2 teaspoon dry mustard and 1 teaspoon Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.

To venison index

Venison Stroganoff

1 1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked

Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.

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Venison Liver With Onions

For most people, liver is a "love it or hate it" item. for many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.

Venison liver, cleaned, cut in 1/2-inch slices
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning
1 or more large, sweet onions
butter and oil

Melt a misture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.

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Chicken Fried Venison Steaks

Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brwon slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.

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Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.

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Venison Meatballs

1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce

In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for a hour. Serve with pasta.

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Hunter's Style Venison

1 1/2 pounds of venison, cut in chunks (need not be the most tender portions)
1/4 cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
1/2 cup dry white wine
parsley
onion powder
garlic powder
herb croutons

Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. Whenready to serve, add 2 cups herb croutons, stir and serve.

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Venison Sausage Breakfast Pie

1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked

Pre-heat oven to 350 degrees. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.

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Hash Brown Venison Quiche

5 cups frozen loose-packed shredded potatoes, thawed
1/4 cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
3 eggs
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper

Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.

Venison Gravy on Biscuits

1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
salt and pepper to taste

Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.

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Venison Shish Kabobs

2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms

Marinate venison chunks overnight in Italian dressing. Put meat and remaining ingredients onto skewers.

Grill for 20 min. or so turning often until done to your preference.

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Mini Meatloafs

1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste

Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.

Greek Artichoke Salsa

1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
1/4 cup feta cheese, crumbled
sprinkling of oregano
salt and pepper to taste
pita bread
Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.

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Cheesy Sloopy Joes

1 1/2 pounds ground venison
1/2 a small onion, diced
2 tablespoons mustard
1 can chicken gumbo soup
salt and pepper to taste
1/2 teaspoon chili powder
1 teaspoon sugar
1/4 pound shredded cheddar (or other) cheese
1/2 cup catsup

Fry venison and onion. Pour off excess grease and add mustard, catsup, soup and spices. Simmer 15 to 20 minutes until thick. Stir in cheese until melted and serve on buns. This dish is even better reheated the next day.

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Million Dollar Stew

1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water

After removing all fat and tendons, cut venison into slices or chunks (1/2" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.

Egg & Cheese Souffle

10 slices bread cubed (without crusts)
8 oz. Cheese- cheddar
6 eggs
3 cups milk
6 slices of bacon- fried and crumbled (or cooked venison sausage, or spinach, whatever)
1/2 tsp. Salt

Place bread cubes in greased 9 X 13 pan. Mix remaining ingredients - pour over bread. Let soak overnight.

Bake at 350 for 45-50 minutes (cover for first 20 min) until set in center.

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Fayette County Deer Jerky

Slice deer meat into 1/4 inch thick slices
Mix the following ingredients in large bowl:
1/2 bottle of liquid smoke (2 ounces)
3/4 cup of Worcestershire sauce
3/4 cup of soy sauce
1 teaspoon of seasoning salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of pepper
1/2 bottle of Tabasco sauce (to taste)

Marinate meat in bowl overnight
Place meat in dehydrator or oven at 125 to 140 degrees for 10 to 12 hours
Cook until meat snaps
Makes 5 pounds

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Texas Snakebite Chili

2 pounds ground venison
1 - 14.5 oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 15 oz can Tomato Sauce (thick and zesty kind the best)
1/2 cup chili pepper
1/2 tbsp. Paprika
1/2 tbsp. comino (cumin) - a ground spice
1/2 tbsp. oregano - ground finely
1/2 tbsp. salt
1/2 tbsp. dried onion flakes or 1/4 cup finely chopped fresh onion
1/2 tbsp. garlic powder (or to taste)
2 tsp. of red pepper (1/2 tbsp. if you want to fire it up!)
2 tbsp. of masa flour
1/4 cup warm water
1 - 15 oz can of pinto beans (if desired)

Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flowable mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired.

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Serve with a sprinkle of Monterey jack cheese, a warm tortilla and a very cold Cerveza.

Venison Pot Roast

1/3 cup flour
1/2 tsp. marjoram leaves
1/2 tsp. thyme
1/2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 to 3-pound venison roast
1 can French onion soup
1/2 cup coffee
3 tbls. cooking oil
1 rutabaga, peeled and cut in bite-size chunks
4 small turnips, cut up
2 parsnips, peeled and cut up carrots, cut up, as many as you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered

Preheat oven to 350 degrees. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1 1/2 hours. Add the vegetables and return to oven. Bake for another 1 to 1 1/2 hours, until meat and vegetables are tender.

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Hot & Sweet Jerky

10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 tbsp. salt
2 tbsp. chili powder
3 tbsp. black pepper
3 tbsp. cayenne pepper
2 tbsp. ground yellow mustard seed

Grind the meat. Mix all other ingredients and then stir them in to the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.

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Golden Venison Supreme

1 pound venison tenderloin or loin
2 cans Campbells golden mushroom soup
1 hand beaten egg
cup milk
1 teaspoon garlic salt
1 teaspoon pepper
1 cup of flour
stick butter
cup olive oil
cup water

After removing all fat and tendons, cut venison into slices (across grain) and soak in several rinses of fresh water.
Drain venison and place (or dip) in mixture of milk, egg, garlic salt, and pepper for 15-20 minutes. Heat butter and oil in a large skillet.
Drain venison (but do not wash) and place in bag with flour. Shake to coat venison and fry pieces in skillet to a golden brown coating on both sides. Preheat oven to 375 F. Place venison pieces flat (one layer thick) in a glass oven pan. Mix soup with pan drippings and cover venison. Add water, cover and bake 1 hour. Serve with mashed potatoes or rice.

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Grilled Venison Steaks

Venison Steaks
1/2 cup Heinz 57 Sauce
1/4 cup honey
garlic salt, black pepper

Season venison steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Broil at 425 for approximately 20 minutes (or to level of doneness you prefer). Turn once and brush with sauce again. Serve with favorite side dish(es). You can also heat leftover sauce to serve at the table.

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Venison Stuffed Green Peppers

4 or 5 green peppers
1/2 to 3/4 pound of ground venison
1 medium onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26.5 oz)
1 can diced tomatoes (14.5 oz)
1 can mushrooms (4 oz)

Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and 1/2 cup of mozzarella cheese. Add 1/2 can of sloppy joe sauce and 1/2 can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese. Voila!

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Low Fat Venison Straugonauff

1 pound venison
olive oil
minced garlic
small onion, chopped
portabella mushrooms, chopped
1 can 99% fat free cream of mushroom soup
skim or 1% milk
8 ounces fat free sour cream
wide egg noodles or rice, cooked whole wheat noodles or brown rice, cooked

Slice venison into strips about 1/4 inch thick. Melt butter or oil in a large skillet over medium heat, melt butter or oil. Add venison, onion, garlic and chopped mushrooms. Cook until meat is thoroughly cooked and vegetables are tender. In a bowl, whisk together cream of mushroom soup, sour cream, and milk (equal to or slightly less than the mushroom soup can). Pour over ingredients in skillet and heat until sauce is hot and bubbly. Serve over noodles or rice.

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Marinade for Venison/Beef/Pork

1/4 cup vegetable oil
1/2 cup catsup
1/2 cup burgundy
2 Tbsp. Red wine vinegar
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Dry Mustard
1/2 tsp. Celery Salt
1/2 tsp. Chili Powder

Marinade meat for 12-24 hours. Baste while grilling.

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Crockpot Pizza

Nonstick cooking spray
1 1/2 - 2 pounds ground venison
1 box of pasta (rotini or twists), cooked
1 medium onion
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper
2 can of mushrooms, sliced
minced garlic
2 large can pizza sauce (28 to 30 oz, total)
package of pepperoni slices (50 slices or so)
2 cups of shredded mozzarella cheese
2 cups of shredded provolone cheese
1 cup grated parmesan cheese

Chop onion and place in small zip lock baggie with 1 tablespoon olive oil and 1 tablespoon minced garlic (and some salt and pepper), let marinate overnight. The next day, add onion marinate and ground venison to skillet, cook thoroughly. Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place two or three tablespoons of pizza sauce in bottom of crockpot. Add remaining sauce to browned venison in skillet, mix and take off burner. Layer ingredients from bottom to top in this order:

1/3 of the pasta
1/3 of the venison / pizza sauce mixture
1/3 of the mushrooms
1/3 of the provolone cheese
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
1/3 of the pepperoni

Do this three times. Cook for 4 hours on High or 6 to 7 hours on low.

Drill ANWR for independence
October 21, 2005

By Zachary Linhart
Contributor

The Arctic National Wildlife Refuge (ANWR) is a 19-million acre landmass in northern Alaska. The Coastal Plain is a 1.5-million acre area on the northern portion of ANWR where there is an enormous amount of oil. There is more petroleum in ANWR than in any other known land oil field in North America.

Why, then, do we not extract the oil from ANWR in order to lessen our dependence on Middle Eastern oil?

Currently, between 55 percent and 65 percent of all oil used in the United States is imported. Most of this from the Middle East. Of course, the best way to decrease this dependence is to use different energy sources. However, these alternate sources of energy, in cars for example, will not be perfected for some ten to 20 years. Therefore, a more short-term solution to decrease our dependence on foreign oil is necessary. ANWR is this solution.

The biggest argument for not drilling ANWR concerns the amount of oil there. Those from the Left will tell you that there is so little oil in ANWR that it would have an insignificant effect on oil prices and dependency. However, according to the U.S. Department of the Interior, there are approximately 10.4 billion barrels of oil in ANWR, 1.4 million barrels of which could be produced daily. This would be more daily oil production than that of any other state in the United States.

Let us do some math to see how long the ANWR oil reserve would last if the oil were used as the only source of oil for the United States (which is actually not possible because of production restrictions). Armed with the knowledge that we consume about 20 million barrels of oil per day we can derive that the ANWR reserves would last approximately 520 days. Yet only 1.4 million barrels can be produced per day; thus, the oil would last 20 years, which provides more than enough time to perfect alternate forms of energy.

Doing some more algebra, seven percent of these 20 million barrels consumed by the U.S. per day could be supplemented by drilling ANWR. This would certainly decrease our dependence on foreign oil, as well as decrease oil prices.

Some other positive impacts of drilling ANWR are as follows. There would be a significant economic impact as companies could invest and get contracts. As seen in the Middle East and various parts of the United States, oil drilling is a multi-billion-dollar business. Opening ANWR to drilling would be like investing billions in the United States economy. These corporations would create approximately half a million jobs, another enormous economic booster.

Many of you must be thinking, "What about the impact on nature and the refuge?"

The Coastal Plain makes up only eight percent of ANWR. The U.S. Department of the Interior estimated that only 12,500 acres would be directly affected by the drilling, making only about one half of a percent of the total refuge effected. So drilling there would leave a massive portion of the ANWR untouched. Also, animal life has been shown to prosper around oil pipelines rather than suffer, contrary to common conceptions.

For example, caribou populations have skyrocketed since other oil sites were drilled in Alaska. In addition, with modern technology, oil drilling sites are significantly smaller that they have been in the past. The footprint of the rigs would be insignificant compared to the vastness of the region.

There is no strong reason not to drill in ANWR. Not only would drilling decrease our dependence on foreign oil, it would decrease gas prices, boost the economy, create thousands of new jobs, and benefit the United States as a whole.

Results 1 - 10 of about 740,000 for venison recipes. (0.07 seconds)

Fried Rabbit

* 1 dressed rabbit, 1 lb 6 oz
* 1/2 tsp salt
* 1 1/4 cups cold water
* 1/4 cup bacon fat
* 1 tbsp flour
* 1/4 cup cider vinegar
* 1/4 cup cream
* 1 tsp salt
* 1/8 tsp black pepper
* 1/4 cup milk 1 small clove garlic, cut in half
* 1/4 cup water
* 1/2 tsp grated onion
* 1/4 cup flour

1. Clean rabbit by removing scent glands and removing clinging hair.
2. Use a sharp pointed knife or crochet hook to dig out any shot and tufts of hair.
3. Wash thoroughly inside and out in cold water.
4. Cut into serving pieces.
5. Place rabbit in bowl;
6. combine water, vinegar, salt and pepper;
7. pour over, cover and soak from 2 to 4 hrs.
8. Drain well.
9. Pat dry with cloth or absorbent paper.
10. Toss with flour to coat well.
11. Heat fat in heavy skillet and add rabbit.
12. Cover skillet to steam, and cook tender and brown on one side for about 15 min.
13. Sprinkle with salt,
14. turn, replace cover, lower heat and cook slowly; turn occasionally.
15. A young rabbit requires about 1 to 1 1/4 hrs.
16. When tender, remove to platter and keep warm.
17. Add 1 tbsp flour to hot fat in skillet, and rub to smooth paste,
18. add cream, milk and water.
19. Cook until thickened; stir continually.
20. Add grated onion.
21. Serve in hot gravy boat.

4 servings.

Ingredients

* 3 pounds of venison rump roast
* 3 Tbsp rendered pork fat, chicken fat, or olive oil
* 6 cloves garlic, mashed
* 6 cups of thinly sliced onions (about 1½ pounds)
* 2 to 3 cups of a Pilsner type beer (light - preferably German, or made following German purity laws for beer)



* 2 Tbsp light brown sugar
* Bouquet garni made of 6 parsley sprigs, 2 bay leaves, several fresh sprigs of thyme all tied up with a string
* 1½ Tbsp of cornstarch blended in 2 Tbsp wine vinegar
* 1 cup double strength beef stock
* Salt and pepper

Directions

1.

Preheat oven to 325 degrees F. Cut the venison into slices about 2 inches wide, 4 inches long and 1/2 inch thick. Dry the meat on paper towels. Melt a thin layer of fat in a skillet until it is almost smoking hot. Brown the venison pieces a few at a time quickly and then set aside.
2.

Reduce the heat and add the onions. Add more fat if necessary and very lightly brown the onions for about 10 minutes. Stir often to prevent burning and scorching. Take off the heat and season with salt and pepper. Add the garlic.
3.

In an oven proof casserole, arrange 1/2 of the meat slices. Spread half of the onions over the meat. Repeat with the rest of the meat and
onions.
4.

Heat the stock in the pan in which you browned the meat, scraping up all the little brown bits. Pour this over the meat and onions. Add enough beer to just barely cover the meat and onion mix. Stir in the brown sugar. Bury the bouquet garni in the venison slices.
5.

Bring the casserole to a simmer on the range top. Cover the casserole and place in the oven. You want the oven to gently simmer the braise for 2 & 1/2 hours. This may require adjusting the heat of the oven. At the end of the cooking period, the venison should be fork tender.
6.

Take casserole from oven, remove the bouquet garni. Pour the cooking liquid into a sauce pan. Defat it. Whisk the flour and vinegar mix into the cooking liquid and simmer for 3 to 4 minutes, until the sauce thickens. There should be about 2 cups of sauce. Taste for seasoning and correct at this point.
7.

Pour the sauce over the meat and simmer for five minutes. Either serve from the casserole or plate the meat in the center of a large, heated platter. Surround with either parslied new potatoes or buttered noodles. Pour the sauce over the meat. Garnish with parsley sprigs, if desired.

BARBECUED COON

Be sure and read about cleaning a Raccoon

* 1 medium size young coon or 2 small, 4½ to 5 lbs dressed weight
* 1/3 to ½ cup 5% cider vinegar
* 1½ qts cold water
* ¼ tsp black pepper
* 2½ tbsp salt
* 3 to 4 lbs sweet potatoes

Start oven 10 min before baking; set to moderately hot (400 F)

1. Dress coon carefully so as not to leave clinging hair.
2. Be sure to remove scent glands, kernels under legs.
3. Wrap coon in heavy waxed paper or aluminum foil and chill thoroughly or freeze for a few hrs.
4. When ready to cook, pull off and trim off all but a thin layer of the fat using a sharp paring knife; then trim off any discolored spots with kitchen scissors.
5. Wash well in lukewarm water.
6. Put coon into a 5-qt kettle, add cold water, salt and well-crushed red pepper.
7. Heat to boiling, cover, reduce heat and simmer until coon is about tender, from 1 to i½ hrs.
8. Remove coon from broth to a roasting pan with a cover.
9. Drizzle vinegar over outside and inside of coon, sprinkle with black pepper and more finely crushed red pepper if a peppy barbecued flavor is desired.
10. Cover and bake 30 mm.
11. Meanwhile pare sweet potatoes, boil gently in enough water or coon broth, to cover for 15 minutes.
12. Arrange drained sweet potatoes over coon and bake uncovered until potatoes and coon are attractively brown, about 45 minutes.
13. A little more vinegar may be drizzled over coon before potatoes are added for more pronounced barbecue flavor.
14. A little sugar may be sifted over potatoes before starting to bake.

8 to 10 servings.

TURTLE STEW

* 3 lbs turtle meat
* 3½ qts water
* 2 medium onions, finely chopped
* 1 branch celery, finely chopped
* ¼ bay leaf
* 2 sprigs parsley
* 6 cloves
* 1 tsp sugar
* 1 cup canned tomatoes
* 1 tbsp salt
* ½ tsp whole black peppers
* 3 tbsp butter

1. Wipe meat clean with a damp cloth
2. Cut meat from bones and add bones and gristle to water in a kettle
3. Add the remaining ingredients except butter
4. heat to boiling reduce heat and simmer covered for 1 hr
5. Strain and discard vegetables and bones
6. Meanwhile cut turtle meat in small dice, about ¾-inch
7. brown slowly in the butter until cubes are golden brown on all sides
8. Add browned meat and any remaining drippings to the strained broth
9. heat to boiling
10. reduce heat and simmer for 20 to 30 min until a rich flavor is developed in broth and the turtle meat is done
11. Do not overcook
12. Add more salt and pepper if needed
13. Serve piping hot

8 to 10 servings

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!