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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 3 lb to 5 lb venison...
Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion, and seasonings. Pour over roast and cover. Marinate overnight in refrigerator, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in a Dutch oven. Add marinade to roast, and bake, uncovered, at 350F for 1-1/2 hours or until meat thermometer registers 170F. Remove bay leaf and discard. Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade; cook over medium heat, stirring constantly, until thickened. Serve gravy with roast. Yield: 6 to 8 servings. Venison Roast Yield: 8 servings 1 c ; water 1 c vinegar 2 ts salt 1/8 ts pepper 1 c dry red wine; divided 2 cl garlic 1 ea 3 to 5 pound venison roast 10 sl to 12 slices bacon 2 tb all-purpose flour 2 c ; water Combine 1 cup water, vinegar, salt, pepper, 3/4 cup wine, and garlic; pour over roast, and marinate overnight in refrigerator. Drain roast, and place in a shallow roasting pan. Cover top of roast with bacon slices. Place aluminum foil over pan, and fold under to seal edges. Bake at 550 degrees F for 7 minutes. Reduce heat to 350 degrees F; bake for 1-1/2 hours, basting every 10 minutes with pan drippings. Place flour in a skillet over medium heat; cook, stirring constantly, until lightly browned. Let cool. Combine 1/2 cup pan drippings, 2 cups water, and remaining 1/4 cup wine; stir well. Slowly add drippings mixture to flour; cook over medium heat, stirring constantly, until smooth. Serve gravy with roast. Yield: 8 to 10 servings Venison Chops Marchand De Muscadine Yield: 4 servings 8 venison chops, 4 ounces each 1 1/4 ts tabasco pepper sauce 1 salt 1/4 lb butter or margarine, soften 1 tb vegetable oil 1/2 c sliced green onions 1 c dry white wine 1/2 c muscadine jelly 1/4 ts salt 1 chopped fresh parsley Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them with salt. In a large skillet, melt 1 tablespoon of the butter and the oil over medium-high heat. In two batches, cook the chops for 5 minutes, turning once, and remove to a warm platter. Melt 2 tablespoons of the butter in the same skillet. Add the green onions and cook, stirring frequently, for 3 minutes, or until tender. Stir in the wine. Bring to a boil and boil rapidly to reduce to 1/2 cup. Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon Tabasco sauce and salt to taste. Remove from the heat. Stir in the remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is slightly thickened. Serve over the chops. Sprinkle with parsley. Venison Stew With Potato Dumplings |
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