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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 1 1/2 kg venison; stewing ...
Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and spices and cognac or armagnac. Add meat cut into largeish pieces, now pour over enough wine to cover meat, Marinade meat 2 days, stirring morning & night. The day before serving, Take out and put into sieve, rejecting the vegetables. cut back fat into dice and fry in cooking fat. Add onion, (optional, when cooked take it out, liquidise and return) Fry meat in this fat until it becomes grey - it won't brown because it was marinaded. Sprinkle over the flour and stir till it disappears. Heat cooking wine (corbi*res) pour delicately over meat, stirring to incorporate flour. Add enough to cover the meat. Simmer until meat is very nearly tender. Allow to cool. On the day of the meal, remove excess fat, reheat and simmer until meat is falling off bones. Strain sauce and reduce if needed. Add marinade - stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed, reheat to simmering point. If using blood, add it to simmering sauce off the heat, stirring the while. Pour back over the meat and serve without re-heating. Old Man Kelsey's Deer Jerky Categories: game, preserves, dehydrator Yield: 1 servings 1 1/2 to 2 lbs lean boneless deer -meat, p; artially frozen 1/4 c soy sauce 1 tb worcestershire sauce 1/4 ts ground pepper 1/4 ts garlic powder 1/4 ts onion powder 1/4 ts hickory smoked salt 1/4 c firmly packed brown sugar 1 sm bottle liquid smoke Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar. **NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven. Spiced Venison Roast Yield: 1 recipe Rub salt and peper into roast. Place in self basting pot and lay slices of onion over entire topp. Cover onions with strips of bacon; top bacon with chopped celery including some tops. Hold in place with toothpicks. Pour a Coca-cola over the roast; cover and roast at 350 degrees until tender. Roast Rack Of Venison With Wild Mushrooms 2 tb olive oil 1 2 3/4-lb rack of venison, -trimmed,; boned, bones rese 1 sm onion, chopped 1 sm leek, chopped 1 carrot, chopped 4 c water 1 1/2 c dry red wine 1 c canned low-salt chicken -broth 1 c canned beef broth 2 bay leaves 1 sprig fresh thyme 1 garlic clove, chopped 6 juniper berries 6 whole black peppercorns 8 tb (1 stick) chilled butter 1 lb fresh wild mushrooms, -stemmed, caps; sliced Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper. Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil. Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper. Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce. Gene Blystone's Venison Mincemeat |
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