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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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Venison Sausage Balls Categories: appetizers, game, southern Yield:...
Venison Pot Roast Yield: 5 servings 7 lb boned leg-of-venison roast 1 3 to 6 bacon slices 2 c burgandy 1/2 c cider vinegar 2 celery tops 1 md onion, sliced 4 lemon slices 1 lg carrot, pared and sliced 1 tb salt 10 whole black peppers 2 bay leaves 1 clove garlic, crushed 1/4 c unsifted all-purpose flour 2 tb salad oil Wipe roast with damp paper towels. Arrange bacon slices over inside surface of meat; roll up, and tie securely. Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppers, bay leaves, and garlic with one cup water. Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning occasionally. Remove roast from marinade; reserve 2 cups marinade. Coat roast well with flour. Slowly heat oil in Dutch oven. Add roast; cook, over medium heat, until browned all over-about 20 minutes. Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer, covered, 4 hours, or until roast is fork-tender. Baste meat occasionally with pan liquid, adding rest of marinade as needed. Deer Sausage Categories: game Yield: 1 servings 2 lb bacon, smoked, unsliced 5 lb venison, lean 1 tb sage, rubbed 1 tb smoked salt |
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