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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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Hawaiian Venison Categories: game Yield: 1 servings ...
Venison Shortcake Categories: game Yield: 6 servings 1 slice bacon, diced 1/4 c sliced onions 1 lb ground elk/deer 1/2 ts salt 1/4 ts pepper 2 tb flour 1 1/4 c water 1/2 ts prepared mustard 1/8 c tomato catsup ----SHORTCAKE--- 2 c flour 2 ts baking powder 1/2 ts salt 4 tb shortening 2/3 c milk 1 melted butter or margarine Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Venison Barbecue Categories: game, barbeque Yield: 6 servings 3 lb venison roast 1 c catsup 1 tb salt 2 tb worcestershire sauce 1/4 c vinegar 1 tb butter 1/8 ts cinnamon 3 slices lemon 1 onion, sliced thin 1/8 ts allspice Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.). Cook 1 1/2 to 2 hours - turning occasionally. Curried Venison Yield: 6 servings 1 1/2 md onion, minced 3 stalks celery, chopped 2 apples, minced 1/4 c salad oil or shortening 2 ts curry powder 1 ts salt 1/8 ts pepper 1/4 ts ginger 1/4 ts tabasco sauce 1/2 tb worcestershire sauce 2 c stock or bouillon 1/8 c flour 2 lb cooked elk or deer, cubed 1 c cream or canned milk 1 egg yolk, well beaten 3 c boiled rice Saute' onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour. Reheat and add cooked meat, cream or milk, and egg yolk just before serving. Heat to boiling point, stirring constantly. Serve over rice. |
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