|
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!
|
Categories: game, asian Yield: 8 servings 16 venison cutlets...
Categories: game Yield: 6 servings 1 5 lb. shoulder of venison 1 ts pepper 1 ts allspice 1/4 c butter [softened] 1 lg onion [chopped] 1 cn (12 oz) beer 1 c sour cream 1 cn cream of mushroom soup 1) Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small amounts of water if necessary) * Thicken the pan drippings for gravy if desired... Serve with noodles, rice or potatoes. Marinated Venison Categories: game Yield: 12 servings 2 lg carrots [sliced] 2 lg onions [sliced] 2 celery stalks [finely 1 chopper] 1/2 c olive oil 2 garlic cloves 2 ts salt 1 ts pepper [fresh ground] 1/2 c sugar 1/2 ts cloves 1/2 ts allspice 1/2 ts basil 2 bay leaves 1/2 tb parsley [chopped] 4 c vinegar 4 c water 2 c beer 4 lb venison shoulder [cubed] 1) Saut‚ the carrots, onions, and celery in 1 tb ov olive oil in a skillet over low heat for 15 min., stirring frequently. Add the remaining olive oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves, parsley vinegar, water, and beer, mixing well, and pour into a nonreactive bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours stirring occasionally... 2) Place the venison in w/marinade in a stock pot and bring to a boil over med to low heat then reduce heat to low and simmer for 2 hours... 3) Discard the bay leaves, thicken the pan juices for gravy and serve Venison Steaks With Chestnuts & Figs |
||||
New Recipe's Online |
