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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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Categories: game, camping Yield: 12 servings 1 no...
Venison Steak St. Hubert Categories: game, camping Yield: 4 servings 1 no ingredients 4 Venison, round steaks - 8-9 oz. ea., cut 1/2 - 3/4 " thick 2 shallots, chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 tsp. thyme 2 bay leaves 1/3 tsp freshly ground peper (I use mixture of white, black, red, green) small pinch of ground cloves 2 cups dry, white wine 1 cup mild vinegar (3/4 C cider vinegar of 5% acidity, mixed with 1/4 C. water) 1/2 C. Olive Oil Place the steaks in an enamel, glass or earthenwre bowl. Add the remaining ingredients, and allow to stand 24 hours in refrig. Turn the meat several times. Remove the steaks, and dry, reserving the marinade. Saute the steaks in shallow, hot fat, until brown on both sides. The steaks should be rare. Serve on hot platter with sauce Poivrade (recipe to follow) SAUCE POIVRADE Yield approx 1.5 C. 8 peppercorns, crushed 1/2 C. vinegar 2 tbsp red currant jelly 1 c. brown sauce, or leftover thickened gravy Mix together peppercorns & vinegar, & simmer, uncovered until reduced to 1/4 Cup. Add brown sauce, and simmer 1/2 hour. Add Jelly. Strain, and serve over Venison Steaks Venison Roast With Glaze Yield: 4 servings 1 c orange juice 1 tb lemon juice 1 pn allspice 2 tb butter 2 tb orange juice 1/2 c crabapple or currant jelly Smear roast with salt pork, season with salt and pepper and sear at 450 degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for 12 minutes per pound, basting freq with a blend of oj, lemon juice and allspice. 20 minutes before roast is done, brush with glaze of 2 T oj, butter and jelly. May be served with glazed orange and lemon slices, wild rice and mushrooms. Venison Roast With Red Wine Gravy |
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