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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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Yield: 8 servings 2 lb venison steak, cut in...
Melt shortening in large skillet. Roll venison in flour mixture, using all the mixture. Brown meat in hot shortening, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes,cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert. Onion Buttered Deer Steak Categories: meats, game, beef Yield: 1 servings --BUTTER SAUCE-- 1/2 c butter 1/4 c minced onion 2 ts worcestershire or soy sauce 1/2 ts dry mustard 1/2 ts freshly ground pepper In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. Venison Roast Burgundy Yield: 12 servings 6 lb roast 1 ea celery stalk with leaves 2 ea carrots, quartered 1/2 c dry red wine 2 ea med. onions, quartered 1 salt & pepper 1 ea crumbled bay leaf 1/2 ts rosemary 1/2 ts marjoram Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion. Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve. Venison Chops And Rice |
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