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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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Grind meats, blending together thoroughly with salt and sage. Smoke...
Roast Loin Of Venison With Savory Wine Sauce Categories: game, ethnic Yield: 6 servings 1 c olive oil 1/2 c carrot; finely chopped 1/2 c celery; finely chopped 1/2 c onion; finely chopped 4 cl garlic; minced 2 sprigs fresh thyme 2 bay leaves 3 lb loin of venison, with bone 2 tb clarified butter 1 salt to taste 1 fresh ground black pepper 1 savory wine sauce: 3 c beef stock 2 tb butter 1 reserved venison bones 1/4 c minced shallots 1 cl garlic; minced 1 sprig thyme 2 tomatoes; coarsely chopped 3 tb sherry wine vinegar 1/4 c port 2 tb red currant jelly 1 salt to taste 1 fresh ground black pepper Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. Venison Mincemeat Pie Yield: 8 servings 2 c apple cider or apple juice 1 c dark seedless raisins 1/2 c dried sour or sweet cherries - or cur; rants 1 1/2 c chopped, peeled apples 1/4 lb ground venison or lean -ground beef 1 ts ground cinnamon 1 ts ground cloves 1 ts ground ginger 1/2 ts salt 1/2 ts ground nutmeg 1/4 ts ground allspice 1 pastry (recipe follows) 1. At least 4 hours before making pie, prepare the mincemeat: In heavy 2-quart saucepan, combine cider, raisins, and cherries. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally. 2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Check occasion- ally and add water if necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to room temperature. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened.) 3. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. 4. Heat oven to 350'F. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9- inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. 5. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. 6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. 7. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting. Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose flour and 1/2 t salt. With pastry blender or 2 knives, cut in 1/3 C vegetable shortening, chilled, until mixture resembles coarse crumbs. Add 5 to 6 T cold water to flour mixture and mix lightly with fork until moistened; gather into a ball. Wrap pastry and refrigerate 30 minutes. Lillie Bell's Venison Roast |
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