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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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Categories: game Yield: 1 servings 1 ea deer...
Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and roll in cracker crumbs, and fry on both sides to golden brown. Eat now or add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can be washed and marinaded if desired. Deer Heart And Kidney Stew Categories: game Yield: 1 servings 1 heart and kidneys from deer 1 ea onion, minced 1 cn mushroom soup 1 c wine, red 4 c water 1 tb butter or margarine 1 salt & pepper to taste 1 noodles, rice, saffron rice Boil heart and kidneys in lightly salted water to cover until tender. Cool and slice into bite-sized pieces. Saute onion in butter until transparent. Add remaining ingredients, including 1 cup of broth in which meat is boiled. Allow to simmer for about 15 minutes more. Serve over noodles or rice. Wild rice is also excellent with this. Venison Swiss Steak Categories: main dish, meats, game Yield: 4 servings 4 venison steaks 1/2 lb each 1/3 c flour 1/4 ts pepper 1/8 ts seasoned salt 4 tb cooking oil 1/2 c minced onion 6 fresh sliced mushrooms 1 beef bouillon cube Mix dry ingredients and dredge each steak. Heat cooking oil over medium heat in a heavy frying pan and brown steaks. When steaks are turned onion, mushrooms and brown. Add 2-1/2 cups water and bouillion cube, cover and simmer for one hour or until a fork can easily be withdrawn from meat. Misture can be thickened to desired consistency with remaining flour mixture. Serve over hot buttered noodles, potatoes, bread or toast. Hungryman's Stew With Venison Yield: 6 servings 3 lb venison 2 onions, chopped 3 tb worchestershire sauce 2 lb potatoes 1 cn green beans 1 cn wax beans 1 cn corn 1 lb carrots, sliced 2 qt water 2 ts seasoned salt 1 ts pepper 2 ts oregano 2 ts garlic powder 4 tb cornstarch Cut venison into chunks. In a large stew pot, lightly brown venison with chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add potatoes, green beans, wax beans, corn, carrots, water, seasoned salt, pepper, oregano, and garlic powder. Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew pot, and add cornstarch. Stir until dissolved. Add back into mixture. Crock Pot Venison Stew |
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