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The Best Venison Recipes

Tomato Venison Pot Roast Yield: 6 servings 2...

Tomato Venison Pot Roast Yield: 6 servings 2 1/2 lb chuck or rump venison 1 tb margarine or butter 2 c tomato juice 1 tb salt 1 clove garlic 4 medium potatoes 6 carrots Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done.

Elk/Deer Sauerbraten I Categories: game Yield: 6 servings 3 lb elk or deer 2 1/2 c vinegar 3 c water 2 medium onions, sliced 1/2 lemon sliced 6 whole cloves 3 bay leaves 6 whole black pepper 1 1/2 ts salt 1 ts fat 1 1/2 tb flour Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat.

Elk/Deer Spanish Pot Roast Categories: game Yield: 6 servings 3 lb pot roast of elk or deer 11 sliced stuffed olives 1/4 lb salt pork 1 medium onion, sliced 3 tb margarine or butter 2 c canned tomatoes 1 ts salt 1/4 ts pepper 1 ts sugar Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with slicedolives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

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