|
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: appetizers, game, southern Yield: 15 appetizers 1...
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necassary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer. Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise. Yield: 15 appetizer servings. Venison And Tomatoes Yield: 4 servings 3 sl bacon; chopped 3/4 lb venison; ground 1/2 c onion; chopped 1 ts chili powder 3/4 ts salt 1/2 ts paprika 1/4 ts pepper 1 ea 14.5 oz can stewed tomatoes 1 hot cooked rice Fry bacon until crisp; add venison, onion, and seasonings. Cook over medium heat until meat is browned, stirring to crumble. Add tomatoes; cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 4 servings. Country-Fried Venison Yield: 6 servings 1 1/2 lb (3/4 thick) venison 1 c all-purpose flour 1 salt and pepper 1/4 ts seasoned salt 1/4 c bacon drippings 2 cl garlic; minced 4 c ; water 1/3 c all-purpose flour 1 1/2 ts bottled brown bouquet sauce 1 md onion; thinly sliced 1/2 lb fresh mushrooms; sliced 1 hot cooked rice Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture. Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside. Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. Yield: 6 servings. Roast Haunch Of Venison |
||||
New Recipe's Online |
