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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: 5 servings 1 lb browned...
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. Venison Hash Categories: game Yield: 5 servings 1 1/2 lb ground venison 3 lg onions, diced 1 lg green pepper, diced 1 cn 16 oz. tomatoes 2 ts salt 1/3 ts chili powder 1 sm red pepper, diced 1/2 c chopped chiles (optional) Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. Venison Hamburger Rice Pie Categories: meats, game Yield: 5 servings 1 lb ground venison, browned 1 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 1 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. Savory Venison Chili Categories: game, chili Yield: 6 servings 1/4 lb slab bacon, cut into 1/4 -dice 1 md onion, coarsely chopped 6 md carrots, peeled, halved -lengthwise; and cut into 1 2 ts chili powder 2 ts ground cumin 1 ts dried marjoram or oregano 1/4 ts red pepper flakes 2 lb venison shoulder, cut into -1/2 cube; s 1 cn italian plum tomatoes, -crushed (28; oz) 1 1/2 c defatted chicken broth (or -beef bro; th) 1/2 c red wine 1/4 c tomato paste 1 cn dark-red kidney beans, -drained (16; oz) 1 c baby lima beans 3 c cooked rice or barley (opt) I like to start off this chili with bacon. Once it browns, use 2 tablespoons of the bacon fat to wilt the vegetables - then one more tablespoon of the fat should be enough to brown the venison. Since the meat is lean, brown it quickly over high heat. 1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat; discard the rest. 2. Place 2 tablespoons of the bacon fat in a casserole; add the onion and carrots, sprinkle with chili powder, cumin, marjoram and red pepper flakes, then cook for 5 minutes. Add the reserved bacon. 3. Pour the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. (The meat should brown quickly, so raise the heat to high if necessary.) 4. Add the tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil. 5. Add the kidney beans and lima beans, then adjust the seasonings. Simmer 10 minutes longer or until meat is tender. 6. Serve the chili hot in 6 bowls (over rice or barley, if desired). Venison Chili Ala Fred |
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