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The Best Venison Recipes

Venison Steaks With Scotch Sour Sauce Yield: 4 servings...

Venison Steaks With Scotch Sour Sauce Yield: 4 servings 2 tb butter,divided use 1/4 c finely chopped shallots 5 cranberries,crushed 1/4 c scotch whiskey 3/4 c orange juice 2 tb lemon juice 2 tb red currant jelly 1 ts dijon mustard 2 ts cornstarch 2 tb water 4 venison porterhouse steaks 1 or 4 small beef porterhouse 1 steaks Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce.

Barbecued Venison Ribs Categories: game, barbeque Yield: 6 servings 2 1/2 c water 3 c ketchup 1 tb white vinegar 1/4 c lemon juice 1/2 c worcestershire sauce 1/2 c 100% wisconsin maple syrup 1/2 c brown sugar 2 md onions,diced 2 tb chili powder 1/2 ts salt 6 lb venison ribs with some loin 1 meat attached 1 freshly ground black pepper 1 to taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup.

Venison Picadillo Categories: game Yield: 8 servings 3/4 c chopped onion 1 ts chopped garlic 2 tb olive oil 2 lb venison shoulder or leg, 1 ground 2 ts red chili flakes 1 ts dried oregano 1 ts ground cumin 1 ts ground coriander 1/2 ts ground cloves 2 c canned whole tomatoes, 1 seeded and chopped 2 tb red wine vinegar 2 tb raisins 1/4 ts salt 1/4 ts black pepper In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings.

Venison Roast Categories: game Yield: 4 servings 3 lb chunk of venison roast (or 1 roll it if its in steak 1 form) 2 c onion - cut up (2 in. 1 pieces) 2 c potato - cut up 1 c carrots - cut up 1 c fresh mushrooms - sliced 2 tb liquid smoke 3 tb (or more) worchestershire 1 sauce 3 tb (or more) soy sauce 1/2 c beef broth Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

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