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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: 6 servings 5 lb to 7 pound venison...
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven. Cover and let soak 2 hours. Drain, rinse, and pat dry. Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast, and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if necessary, to roasting pan, but do not open foil. Remove roast from pan. Carefully open foil, and measure liquid. Combine 1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir in lour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast. Note: remove as much fat as possible before cooking to eliminate any gamey flavor. Smoked Venison Roast Categories: game Yield: 6 servings 1 *ingredients* 1 water pan seasonings: 1 c white wine - dry 1 onion - medium, whole 1 bell pepper - halved and, -peeled 1 garlic clove - large, whole 2 tb parsley - dried 1 ts dried mint - crushed 6 drops peychaud's bitters or, - 3 drop; s angostura bitter 2 tb lea & perrins -worcestershire, sauce 1 tb liquid smoke Instructions: *DIRECTIONS* Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan. To cook venison, it is important to remove the fat and membrane from the meat. I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also. After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper. Mushroom- Crusted Venison Loin Categories: game Yield: 8 servings 3 1/4 oz shiitake mushrooms 8 oz fresh cremini mushrooms 1/4 c olive oil 1 ts sea salt 1/2 ts pepper 1 lb skinned chicken breasts 1/4 c parsley leaves 1/4 c fresh chervil leaves 20 oz boneless venison loin Garnishes grilled purple onion strips, asparagus spears, sweet red pepper strips. Wash mushroom thoroughly; remove and discard shiitake stems. Place oil in a large skillet; add mushrooms, salt & pepper. Cover & cook until mushrooms are tender. Drain & set aside the mushrooms. Position knife blade in food processor bowl; add chicken & process until finely chopped, stopping occasionally to scrape down sides. Add mushrooms, parsley & chervil; process until mix is thoroughly blended, stopping occasionally to scrape down sides. Cut 2 sheet of heavy-duty plastic wrap long enough to fit around deer meat. Place chicken mix on 1 sheet & top with remaining sheet roll mix to about 1/4 in thickness covering entire sheet remove top layer of plastic. Place deer in center of chicken mix, cover entire deer with chicken mix ; remove plastic wrap & place deer seam side down on a greased baking sheet. Bake at 350 until meat thermometer get to 150 checking temp after first 10 mins. Garnish if desired, Yield 8 servings. Grilled Venison Steaks |
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