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The Best Venison Recipes
You don't have to be a hunter to love venison. I've heard people say they didn't like deer meat when they've never tasted it...can you believe it! I don't remember Mom cooking venison, however, Liz, my wife, does an awesome job. Prepared correctly, a venison tenderloin melts in your mouth and has a taste that is can't be compared to anything. I guarantee you'll love it! But remember the trick is to cook it correctly! I ran across about 150 recipes on how to cook, bake, barbeque, fry, broil...you name it..ways to prepare venison. I live in Northern Illinois and have a lot of friends that hunt. We've had a plentiful stock of venison and Liz is always experimenting on how to prepare the various slices of venison. So, check out these recipes. I placed them all online, of course you can buy the complete book of Best Venison Recipes and print it out! If you'd like to help out my cause, as I mentioned, I put all the recipes in a book that can be downloaded to your computer and printed out. It's only $3.47 and you can grab the book by clicking on Best Venison Recipes. Even if you don't want to download the book, I'd really appreciate a donation. There is a small button in the upper right hand corner of the page. Even $1.00 would help to keep these free recipes coming!
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Venison Steaks With Scotch Sour Sauce Yield: 4 servings...
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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